Valorisation of potato wastes

Torres, M.D.; Domı́nguez, Herminia

doi:10.1111/ijfs.14228

Cited by 22 publications

(6 citation statements)

References 45 publications

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“…Beside enzyme inactivation, HIU has been proven to affect the extraction of bioactive compounds from different plant materials, such as potato wastes, teff, wheat chaff, and dried distiller's grain (Đorđević & Antov, 2017;Izadifar, 2013;Torres & Domínguez, 2020;Viell et al, 2020) as well as arabinoxylans from WB . Also, ultrasound pretreatment improves an enzymolysis efficiency of wheat gluten and the angiotensin-I converting enzyme inhibitory activity of hydrolysates (Zhang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Habuš

Novotni

Gregov

et al. 2021

J. Food Process. Preserv.

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Wheat bran is a by-product rich in bioactive compounds, but possess a strong polyphenol oxidase (PPO) activity, which can act undesirably on product quality. This study aimed to optimize the particle size (500, 255, and 10 µm) of wheat bran and time and amplitude of high-intensity ultrasound (HIU) treatment on the PPO activity, total phenolics, antioxidant activity, and water swelling using response surface methodology. The PPO activity decreased depending on the particle size and HIU treatment time. Phenolic content, antioxidant activity, and swelling were dependent on bran particle size. Temperature rise, depending on the HIU time and amplitude, affected PPO, phenolics, and antioxidants. In optimized conditions (particle size 10 µm, HIU 15 min), 93% of bran PPO was inactivated while phenolic content increased for 11%. Wheat flour combined with micronized and ultrasonically treated bran (at 20% wt/wt) had improved gluten formation and pasting properties compared with flour containing native bran. Practical applications Consumers show a growing awareness of health benefits of whole wheat and highfiber foods. Bran is a by-product of milling industry with a great potential as a functional food ingredient. However, the enzymatic browning of bran containing products that occur during processing worsens their sensory properties, nutritional value, and consumers' acceptance. Currently, new technologies such as micronization and ultrasound treatment are getting more attention in cereal processing. This study showed that the combined micronization and high-intensity ultrasound treatment can successfully inactivate the polyphenol oxidase (up to 93%) from wheat bran, and thus, prevent the enzymatic browning. Also, treated bran can be successfully incorporated up to 20% to wheat flour with lesser disruption of the gluten formation and pasting properties when compared with the native bran. The findings of this study contribute to better future usages of wheat bran in food applications adding the sustainability of cereal chain. How to cite this article: Habuš M, Novotni D, Gregov M, et al. Influence of particle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran.

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Section: Introductionmentioning

confidence: 99%

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Habuš

Novotni

Gregov

et al. 2021

J. Food Process. Preserv.

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“…Azizi et al (2020) and Singh et al (2022b) also highlighted higher bioactive compounds and antioxidant potential in peel powders than mash powders of potato. Glycoalkaloids are secondary plant metabolites that serve as natural defences against pest and diseases (Torres & Dom ınguez, 2020). The peel of potato tubers contains high concentrations of glycoalkaloids than flesh.…”

Section: Functional Propertiesmentioning

confidence: 99%

Formulation and characterisation of phytonutrients‐rich traditional dehydrated snack prepared from skinned baby potatoes

Kaur,

Aggarwal

et al. 2023

Int J of Food Sci Tech

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SummaryBaby potatoes are common by‐products of tuber size grading during potato processing which have high potential for valorisation due to rich bioactive profile. In this research, baby potatoes (Kufri Chipsona‐1 and Lady Rosette) were utilised for formulation of dehydrated traditional snack (papad). Five formulations were prepared utilizing baby potatoes (with peel and without peel) and a table variety (Kufri Pukhraj; without peel) was taken as control. Compared to papads prepared from peeled potatoes, papads prepared from skinned potatoes showed higher protein, fibre, bioactives and minerals which were further confirmed using HPLC and FTIR analysis. However, papads prepared without peel were lighter in colour. Papads from K. Chipsona‐1 (with and without peel) were organoleptically more acceptable and selected for storage studies at room temperature. During storage, moisture content, water activity, total and reducing sugars increased while a significant (p<0.05) decrease in phytochemicals were noticed. The product was found shelf stable for 6 months of storage.

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“…Potato starch extracted from local waste sources featuring low sizes was selected as a gelling agent, following the procedure previously reported [20]. The hydrogels were formulated following the procedure detailed elsewhere [21] at a biopolymer content (10 g/L) commonly used in food applications [22].…”

Section: Development Of Functional Hydrogelsmentioning

confidence: 99%

Autohydrolysis of Lentinus edodes for Obtaining Extracts with Antiradical Properties

Huamán-Leandro

González‐Muñoz

Fernández-de-Ana³

et al. 2020

Foods

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The autohydrolysis of Lentinus edodes was proposed for the extraction of components with antioxidant properties. Operation under non-isothermal conditions was evaluated and compared with isothermal heating. The influence of process severity was assessed in the range of 0.18 to 4.89 (temperature between 50 and 250 °C), up to 80% (d.b.) The influence of process severity during the autohydrolysis of Lentinus edodes was assessed in the range −0.3 to 4.89 (temperature between 50 and 250 °C). Up to 80% (d.b.) of the initial raw material could be solubilized at 210 °C. The different behavior of the saccharide and phenolic fractions was observed with the treatment temperature. Whereas the highest concentration of the saccharide components (mainly glucooligosaccharides) was found at 210 °C, the maximum phenolic yield was identified at 250 °C. The phenolic content and the antiradical properties of the extract showed a continuous increase with the temperature range studied, and at 250 °C, showed antiradical properties comparable to synthetic antioxidants. Autohydrolysis liquid fractions were used as solvents in the formulation of bioactive starch-based hydrogels, identifying a positive correlation between the gel softening and the extracts’ bioactivity features.

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Valorisation of potato wastes

Cited by 22 publications

References 45 publications

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Formulation and characterisation of phytonutrients‐rich traditional dehydrated snack prepared from skinned baby potatoes

Autohydrolysis of Lentinus edodes for Obtaining Extracts with Antiradical Properties

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