TY - JOUR
T1 - Bioactive compounds in potato peels, extraction methods, and their applications in the food industry
T2 - a review
AU - Jimenez-Champi, Diana
AU - Romero-Orejon, Frank L.
AU - Moran-Reyes, Angie
AU - Muñoz, Ana María
AU - Ramos-Escudero, Fernando
N1 - Publisher Copyright:
© 2023 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2023
Y1 - 2023
N2 - 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.
AB - 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.
KW - Potato peels
KW - bioactive compounds
KW - by-product
KW - food applications
KW - phenolic compounds
KW - side stream
UR - http://www.scopus.com/inward/record.url?scp=85159764025&partnerID=8YFLogxK
U2 - 10.1080/19476337.2023.2213746
DO - 10.1080/19476337.2023.2213746
M3 - Artículo de revisión
AN - SCOPUS:85159764025
SN - 1947-6337
VL - 21
SP - 418
EP - 432
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 1
ER -
