Potato Peel Composition and Utilization

Joshi, Alka; Sethi, Shruti; Arora, Bindvi; Azizi, Ahmad Farid; Thippeswamy, B.S.

doi:10.1007/978-981-15-7662-1_13

Cited by 15 publications

(3 citation statements)

References 62 publications

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“…A number of studies have shown that food processing steps such as washing, boiling, and juicing can reduce the level of pesticide residues in food to a large extent [47][48][49]. However, some processing steps that involve dehydration lead to a concentration of pesticides [47,50,51]. Factors such as temperature and microbial activities can also cause pesticide residues to undergo transformation, leading to the contamination of food processing by-products with other chemicals [47,52,53].…”

Section: Fruits Vegetables and Tubersmentioning

confidence: 99%

“…As in the case of apple pomace, other by-products can present risks in the form of toxins that are unique to them. When valorizing potato peels, for instance, glycoalkaloids found in the Solanum genera are a potential hazard [8,50]. While glycoalkaloids are present in various parts of the potato, they are more concentrated in peels.…”

Section: Fruits Vegetables and Tubersmentioning

confidence: 99%

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Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

2021

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Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in Europe and discuss potential food safety risks that must be considered while valorizing them for human consumption. These risks are weighed against the nutritional benefits offered by these products and their potential applications in food supply chains. Broadly, we examine whether it is possible for spent grains, cheese whey, fruit and vegetable scraps, meat processing waste, and oilseed cakes and meals to be safe, sustainable, and nutritionally valuable at the same time. The discussion highlights that valorizing by-products obtained from food processing operations is feasible on a large scale only if consumers deem it to be a safe and acceptable practice. Extracting valuable compounds from by-products and using them in the preparation of functional foods could be a way to gain consumer acceptance. Furthermore, we find that current EU food safety legislation does not sufficiently accommodate food processing by-products. A way to bridge this regulatory gap could be through the adoption of private food safety standards that have shown proclivity for sustainability-related issues in food supply chains. Finally, by proposing a decision tree, we show that it is indeed feasible for some food processing by-products to be valorized while ensuring sustainability, food safety, and nutritional relevance.

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Section: Fruits Vegetables and Tubersmentioning

confidence: 99%

Section: Fruits Vegetables and Tubersmentioning

confidence: 99%

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

2021

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“…1 Potato peel can be utilised as a food additive for dietary fibre, natural antioxidants and antimicrobials benefits. [2][3][4] As an antioxidant, potato peel extract is non-mutagenic and non-carcinogenic compared to synthetic preservatives. Drying of peel is a mandatory step for reducing moisture content to a sufficiently low level that inhibits microbial spoilage and curbs the biochemical changes.…”

Section: Introductionmentioning

confidence: 99%

Phenolic and antioxidant capacity retention of potato peel waste as a function of cultivar, pretreatment and drying procedure

et al. 2023

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Drying procedures employed for potato peels (both raw and boiled) may adversely affect the useful bioactivecomponents present in them. This study envisaged the identification of a feasible drying procedure for handlingbulk potato peel waste for maximising the retention of phytochemicals in the peel powder. The total phenols (TP), flavonoids (TF) and antioxidant capacity (TAC) were assessed in peels of three commercial and one newly developed anthocyanin rich Indian potato cultivars in response to boiling pretreatment and varying drying procedures. Microwave drying (600W) was best in terms of drying rate for both raw and boiled peels. It yielded the greatest amount of TP and TF in the dried raw peel, irrespective of cultivar. Dried raw peels of an thocyanin rich Kufri Neelkanth cultivar exhibited maximum TAC. Retention of TF, metal scavenging activity and reducing power followed almost a similar pattern as TP irrespective of cultivar, pretreatment and drying procedure. Our study shows that potato peel from Kufri Neelkanth (raw) and Kufri Frysona (both raw and boiled) are best source of phenolics and flavonoids and can serve as a suitable matrix for extraction of bioactive compounds which holds promise for use in the food industry.

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