Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review

The potato is a tuber with high global demand and importance in the human diet. It is used by food industries to manufacture processed products (French fries, chips, and purees), and consequently, significant quantities of potato peel are generated as a by-product. Potato peels are rich in compounds...

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Published in:CYTA: journal of food 2023-12, Vol.21 (1), p.418-432
Main Authors: Jimenez-Champi, Diana, Romero-Orejon, Frank L., Moran-Reyes, Angie, Muñoz, Ana María, Ramos-Escudero, Fernando
Format: Article
Language:English
Subjects:
Alternative energy sources
Anthocyanins
Anticancer properties
Bioactive compounds
Biological activity
by-product
Byproducts
Fatty acids
Feeds
Flavonoids
Food
food applications
Food industry
Glycoalkaloids
Inflammation
Phenolic compounds
Phenols
Potato peels
Potatoes
Proteins
Reviews
side stream
Vegetables
Yeast
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container_start_page 418
container_title CYTA: journal of food
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creator Jimenez-Champi, Diana
Romero-Orejon, Frank L.
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Ramos-Escudero, Fernando
description The potato is a tuber with high global demand and importance in the human diet. It is used by food industries to manufacture processed products (French fries, chips, and purees), and consequently, significant quantities of potato peel are generated as a by-product. Potato peels are rich in compounds like anthocyanins, glycoalkaloids, phenolic compounds, and flavonoids. These bioactive compounds are associated with good health because they protect the body's cells from oxidative processes and have antioxidant, anti-inflammatory, antitumor, and anticancer properties. Hence, new methods to recover these compounds and their application to food matrices are being explored. This review aims to raise awareness of the value of potato peels as a source of different phenolic compounds and the need to recover them. The review highlights the most recent research on the use of this by-product in different foods to add value to the final composition or improve technological and nutritional properties.
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identifier ISSN: 1947-6337
ispartof CYTA: journal of food, 2023-12, Vol.21 (1), p.418-432
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source Taylor & Francis Open Access; IngentaConnect Journals
subjects Alternative energy sources
Anthocyanins
Anticancer properties
Bioactive compounds
Biological activity
by-product
Byproducts
Fatty acids
Feeds
Flavonoids
Food
food applications
Food industry
Glycoalkaloids
Inflammation
Phenolic compounds
Phenols
Potato peels
Potatoes
Proteins
Reviews
side stream
Vegetables
Yeast
title Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review
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