Evaluation of By-Products of Potato Peel as Food Additive
Abstract
The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, carbohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.
... Studies show that potato peel has a high content of dietary fibre, protein, carbohydrates, mineral matters, vitamins, phenolic, and antioxidants (Yuksel and Durmaz 2022). The bioactive compounds found in potato peels (PP) is found to possess antioxidant properties, bactericidal and bacteriostatic properties that can be beneficial to human health. ...
Potato peels are one of the most under-utilized wastes which can be highly beneficial to mankind. The red potato peel powder was prepared by using tray drying and vacuum-oven drying method. The proximate analysis of red potato peel powder was conducted followed by its characterization which includes FT-IR, XRD, TGA, DSC, and SEM. Bioactive compounds were then extracted from the peel using ultrasound-assisted extraction. The qualitative estimation for tray-dried potato peel powder and vacuum-oven potato peel powder suggested that the drying techniques have a substantial effect on the bioactive compounds. The values obtained for total phenolic content (TPC), total flavonoid content (TFC) and DPPH for both samples showed that red potato peel powder is a rich source of antioxidants. The pre-compression properties results indicated that neither of the potato peel powders exhibited ‘Excellent’ flow characteristics. However, the addition of croscarmellose sodium improved the flow characteristics, making it feasible to create a tablet from the peel itself. This study highlights the potential of potato peels, a waste product, as a source of valuable bioactive compounds. Thus, it can be utilized in formulation of functional foods and nutraceuticals; promoting sustainability and value addition in the food processing industry.
... Through the Harvest Plus programme, the Consultative Group on International Agricultural Research (CGIAR) puts more emphasis on increasing the nutritional value of potatoes with the help of biofortification (Bouis and Saltzman, 2017). Potatoes are wholesome foods that supply immunity-boosting natural compounds like carbohydrates, vitamins, and micronutrients to the human diet (Beals, 2019;Upadhyaya and Bagri, 2021;Yuksel and Durmaz, 2022). The content of starch, vitamin C, and macro-and micronutrients in potato tubers can be elevated through supplementation, biofortification, and the combined application of plant growth-promoting microbes (PGPM) with other agricultural strategies . ...
The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57–27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7–1107.2 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 20%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.
Celiac disease is characterized by the body’s inability to digest gluten in the small intestine, and the dietary treatment consists of avoiding foods that contain this protein. Potato peel, pumpkin seeds, and quinoa are ingredients that can be used to produce gluten-free bread. The aim of this work was to evaluate chemical and sensory characteristics of gluten-free breads consisting of the idea to compare both made with traditional ingredients and with the addition of Potato Peel Flour (PPF), Pumpkin Seed Flour (PSF), and Quinoa Flour (QF). Sensory analysis of the prepared gluten-free breads and chemical analysis of the alternative flours were performed, as well as the formulations developed. The bread formulation with traditional flours and starches that obtained the highest acceptance in the sensory evaluation was used as a base to prepare three bread formulations, with 2.5%, 5.0%, and 7.5% of each alternative flours. Regarding the chemical analysis of the flours, carbohydrate concentrations of PPF and QF did not differ statistically. Lipid, protein, and ash levels in PSF were significantly higher than those in the other flours. Carbohydrate, ash, and lipid contents of the three formulations made with alternative flours showed no significant differences. The formulation with 5.0% of the alternative flours had higher sensory acceptance. The results showed that the alternative flours used are viable alternatives for the production of gluten-free breads, making it possible to improve the diet of part of the population with celiac disease by increasing the nutritional contents of minerals, lipids, and proteins.
The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%), F2 (0.75%), F3 (1.5%) and F4 (2.25%). The flour was characterized by high levels of minerals, carbohydrate and dietary fiber, which improved the nutritional profile of the hamburger. There was an increase in moisture retention and shrinkage, as well as a reduction in fat retention and cooking yield, as the level of SPPF addition increased. The addition of flour in the product significantly reduced (p < 0.05) the values of L*, a* and b*. Similar acceptability to the standard sample was checked for the hamburger with the addition of up to 1.5% SPPF. However, all formulations had an acceptability index greater than 70%. It is concluded that SPPF is a potential ingredient to be added in bovine hamburger, improving nutritional and technological parameters and with low influence on the sensorial characteristics.
Abstract: Potatoes, a member of the Solanacae family, is one of the world's most important vegetable plants. In terms of production, it ranks fourth in the world after rice, wheat and corn, and about 400 million tons are produced globally every year. The potato plant, an annual crop, was discovered as a wild form on Alpine mountains and was first cultivated in Europe. Potatoes became highly preferred because of the high amount of nutrients and antioxidant contents. In addition, it contains abundant amounts of carbohydrates, proteins, vitamins and minerals. Due to these and similar characteristics, it was defined as a "hidden treasure" by FAO in 2008. Today, there are about two hundred potatoes varieties forming tubers. Potatoes plants are undoubtedly among the crops in which there are great difficulties in production due to the increasing negative effects of diseases and environmental stress factors in the years. Overall potatoes production in Turkey has increased with every passing year. In this study, the general characteristics of potatoes plant were investigated by using the current sources.
Flatbreads are a major food consumed worldwide. To mitigate an undesirable safety aspect of flatbreads that might be associated with the potentially-toxic compound acrylamide, we recently developed recipes using a variety of grains that resulted in the production of low-acrylamide flatbreads. To further enhance the functionality of flatbreads, we have developed, in this work, new experimental flatbreads using potato, quinoa, and wheat flours supplemented with peel powders prepared from commercial nonorganic and organic fruits and vegetables (apples, cherry tomatoes, melons, oranges, pepino melons, sweet potato yams), potato peels, and mushroom powders (Lion’s Mane, Hericium erinaceus; Reishi, Ganoderma lucidum; and Turkey Tail, Trametes versicolor). These additives have all been reported to contain beneficial compositional and health properties. The results of fortification of the baked flatbreads showed either no effect or increases in acrylamide content by unknown mechanisms. Since the additives did not increase the acrylamide content of the quinoa flour flatbreads for the most part, such supplemented quinoa flatbreads have the potential to serve as a nutritional, gluten-free, low-acrylamide, and health-promoting functional food. Mushroom powder-fortified wheat flatbreads with relatively low acrylamide content may also have health benefits.
Chemical composition (moisture, protein, starch, ash, fiber, fat), vitamins (vitamin C, vitamin B1, vitamin B2), total polyphenol content, antioxidant capacity, minerals, and amino acid of 14 potato cultivars in China were evaluated. The results indicated that all parameters varied significantly among different potato cultivars. The total starch, crude protein and fat content ranged between 57.42–67.83%, 10.88–14.10% and 0.10–0.73% dry weight (DW), respectively. Moreover, the consumption of potato increased remarkably the dietary intake of vitamins, K, Mn and Cu. In addition, the chemical score of amino acid varied considerably between different cultivars, which ranged from 54 (Neida 3 and Neida 41) to 71 (Neida 34). Grey relational analysis (GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars, followed by Neida 42. Different potato flours had a significant effect on the quality parameters of potato steamed bread (PSB), Neida 26 and Neida 34 were more suitable for making PSB.
Potatoes have been a dietary staple in the US and the world for centuries. Their hardiness, economy and nutrient density render them an invaluable crop. Potatoes contribute key nutrients to the diet including vitamin C, potassium, and dietary fiber. Despite their nutrient density, their impact on human health remains somewhat controversial. Animal studies and some human research indicates that potatoes and potato nutrients may positively impact risk factors for chronic disease including blood pressure, blood lipids and inflammation. Conversely, there observational data linking potato consumption to an increased risk of weight gain and type 2 diabetes purportedly due to the potato’s high glycemic index (GI). This review provides an overview of the nutrient content of potatoes as well as a critical evaluation of the existing research examining potatoes and potato nutrients in health and disease states.
Background:
Potato (Solanum tuberosum L.) is the most important vegetable crop, with a global production of around 368 million tonnes and more than 5000 known varieties. Tubers are the edible part of the plant, which can be eaten in various forms e.g. boiled, cooked, fried, crisped, etc. Processing of raw tubers usually involves peeling that generates a great amount of bulky waste which is usually discarded or used as animal feed.
Scope and approach:
The present review aims at deeply discussing the current knowledge on the nutritional value, chemical composition and potentially related bioactivities of potato peels. Moreover, an overview on the reutilization of this bio-residue by the food industry is presented, by discussing the reported applications/incorporations into different food matrices, along with the potential technological properties.
Key findings and conclusions:
Considering the nutritional value and chemical composition of potato peels, along with the bioactivity and technological properties of their extracts, the sustainable valorization of potato processing by-products presents great interest for the food and pharmaceutical industries that could increase the overall added value and minimize the environmental impact of this food crop.
The objective of this study was to assess the effects of roselle extract (0%–1%), potato peel flour (0%–2%), and beef fat (0%–15%) on physicochemical properties (instrumental color, pH, cooking properties, and texture profile analysis), antioxidant capacity (DPPH, ABTS, and ORAC), and total phenols in beef patties using response surface methodology. Addition of roselle extract increased the antioxidant capacity and total phenols, but decreased pH, instrumental color, cooking yield, moisture retention, springiness, and cohesivity. The addition of potato peel increased b* value, hardness, cooking yield, and moisture retention but decreased springiness, and cohesivity (p < .05). The resulting optimal formula included 0.61% of roselle extract, 1.27% of potato peel flour, and 3.04% of beef fat. The use of these nontraditional ingredients to develop low‐fat beef patties, with antioxidant capacity and without loss of physicochemical quality, could provide an alternative for health‐conscious consumers. The increase in consumer awareness for health and disease prevention opens a new market to modified meat products with healthier ingredients. New meat products can be designed by improving their nutritional profile either by reducing fat content and/or adding new ingredients, such as roselle extract and potato peel. However, the challenge for the meat industry is not easy because this kind of product should maintain traditional quality and an accessible cost. The objective of this research was to assess the effects of roselle extract, potato peel flour, and beef fat on physicochemical and antioxidant properties using response surface methodology. Roselle extract decreased physicochemical characteristics but increased antioxidant properties while potato peel showed an opposite effect. The models developed in this study could be used by the food processor to optimize the quality characteristics of beef patties as a function of roselle extract, potato peel, and beef fat.
Potato is cultivated worldwide and constitutes a substantial component of the global population’s diet. Potato tubers are rich in carbohydrates and certain vitamins, minerals, phenolic acids, flavonoids, anthocyanins, and other bioactive compounds. The cooking process makes potatoes palatable by inducing changes in chemical composition. Nutritional value is enhanced through increased digestion and bioavailability of nutrients. Food safety and sensory qualities including taste, texture, and flavor are improved during cooking. Other chemical constituents in tubers, such as glycoalkaloids, phenolic, and umami compounds, contribute to potato flavor. Cooking methods such as boiling, baking, microwaving, and frying can alter nutritional value and lead to the formation of anti-nutrient compounds, including acrylamide. Recently published articles have shown that there are many ways to decrease undesirable reactions during cooking while enhancing nutrient bioavailability, specifically through the use of relatively low cooking temperatures and shorter cooking times, and cooking under vacuum. This review focuses on the changes during cooking in compounds that contribute to the nutritional content of potatoes.
Effect of cooking methods such as a) baking, b) microwaving, c) boiling and d) frying on nutrients in potato cultivars with distinct flesh and skin color such as red, purple, yellow and white. Nutrients included Vitamin C (Vit C), total phenolics (TP), total anthocyanin (TA), antioxidant activity (AA), total carotenoids (TC), and total glycoalkaloids (TG). This figure represents data from Perla et al. 2012, Tian et al. 2016a, b, Blessington et al. 2010, Lemos et al. 2015, Lachman et al. 2013. Negative values indicate loss and positive values indicate the gain of phytonutrients.