Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits

Abstract

Potato is a source of different bioactive compounds, and the potato transformation industry produces conspicuous quantities of potato peels as waste. In this context, the objective of this research was twofold: (i) the evaluation of the recovery of bioactive compounds from organic potato byproducts through an innovative multistep green extraction process; (ii) to evaluate the preservation during storage of the main quality-physicochemical parameters of minimally processed apples treated with two different natural extracts obtained. The potato extracts were obtained by solid CO2 cryomaceration followed by solid/liquid extraction based on water or 10% ethanol/water solutions. The efficacy of potato extracts, with or without 1% of citric acid, was tested in comparison with traditional preserving compounds in minimally processed apple preparation. All the extracts were characterized by a high antioxidant power and were rich in phenol compounds, showing a good activity in keeping the qualitative parameters of fresh-cut apple. A significant anti-browning effect as well as a slowing down of the softening of fruits during storage were observed. The obtained results suggest the suitability of the potato extracts as antioxidant additives for fresh-cut fruits, thus avoiding the use of unsafe chemicals.

By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features

“…Based on the recent literature [ 12 ] and on our previous experience in the recovery of antioxidant compounds from different food by-products [ 13 , 23 , 34 ], the preparation of the PE-ROO was carried out according to the scheme reported in Figure 1 and further discussed.…”

“…The Trolox dose–response curve used was in the (0.2–1.5) mM range. FRSC was calculated as Trolox Equivalent Antioxidant Capacity (TEAC) per mL of extract [ 23 ].…”

“…On the other hand, the oxidative degradation of lipids, with particular regards to the oils with minimal or no phenol content, represents a main concern for the shelf life assessment of a great part of foodstuffs [ 3 , 13 , 14 ] so, in recent decades, the addition of external antioxidants in the recipes to slow down as much as possible the lipid degradation in food material, has gained growing attention [ 22 , 23 ]. In this context, while synthetic antioxidants (i.e., butylhydroxyanisole, butylhydroxytoluene, tert -butylhydroquinone) have been used as food additives to overcome the stability problems of oils and fats, recent reports reveal that these compounds may be implicated in many health risks, including carcinogenesis [ 24 ].…”

Wood Bark as Valuable Raw Material for Compounds with a Bioregulator Effect in Lemon Balm (Melissa officinalis L.) Plants

“…Polyphenols have a significant role in the protection of living cells against biotic (fungi, infections, diseases) and abiotic (wounds, drought, and pollution) factors. Polyphenols are known for their antioxidant capacity [11,12]. The effects of polyphenolic extracts as antioxidant agents, plant growth regulators, or bioremediation agents have been successfully tested [12][13][14][15].…”

“…Polyphenols are known for their antioxidant capacity [11,12]. The effects of polyphenolic extracts as antioxidant agents, plant growth regulators, or bioremediation agents have been successfully tested [12][13][14][15]. On the other hand, spruce bark can be used as natural fungicide, biodegradable, and less toxic than the synthetic fungicides [16], because of its rich content in tannins [17].…”