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

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...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Francesca Venturi [verfasserIn] Susanna Bartolini [verfasserIn] Chiara Sanmartin [verfasserIn] Matteo Orlando [verfasserIn] Isabella Taglieri [verfasserIn] Monica Macaluso [verfasserIn] Mariella Lucchesini [verfasserIn] Alice Trivellini [verfasserIn] Angela Zinnai [verfasserIn] Anna Mensuali [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	minimally processed fruits fresh-cut apples potato waste potato peels natural antioxidant phenols green extraction shelf life

Übergeordnetes Werk:	In: Applied Sciences - MDPI AG, 2012, 9(2019), 12, p 2431
Übergeordnetes Werk:	volume:9 ; year:2019 ; number:12, p 2431

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/app9122431

Katalog-ID:	DOAJ069198411

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callnumber-first	T - Technology
author	Francesca Venturi
spellingShingle	Francesca Venturi misc TA1-2040 misc QH301-705.5 misc QC1-999 misc QD1-999 misc minimally processed fruits misc fresh-cut apples misc potato waste misc potato peels misc natural antioxidant misc phenols green extraction misc shelf life misc Technology misc T misc Engineering (General). Civil engineering (General) misc Biology (General) misc Physics misc Chemistry Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits
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topic_title	TA1-2040 QH301-705.5 QC1-999 QD1-999 Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits minimally processed fruits fresh-cut apples potato waste potato peels natural antioxidant phenols green extraction shelf life
topic	misc TA1-2040 misc QH301-705.5 misc QC1-999 misc QD1-999 misc minimally processed fruits misc fresh-cut apples misc potato waste misc potato peels misc natural antioxidant misc phenols green extraction misc shelf life misc Technology misc T misc Engineering (General). Civil engineering (General) misc Biology (General) misc Physics misc Chemistry
topic_unstemmed	misc TA1-2040 misc QH301-705.5 misc QC1-999 misc QD1-999 misc minimally processed fruits misc fresh-cut apples misc potato waste misc potato peels misc natural antioxidant misc phenols green extraction misc shelf life misc Technology misc T misc Engineering (General). Civil engineering (General) misc Biology (General) misc Physics misc Chemistry
topic_browse	misc TA1-2040 misc QH301-705.5 misc QC1-999 misc QD1-999 misc minimally processed fruits misc fresh-cut apples misc potato waste misc potato peels misc natural antioxidant misc phenols green extraction misc shelf life misc Technology misc T misc Engineering (General). Civil engineering (General) misc Biology (General) misc Physics misc Chemistry
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title	Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits
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title_full	Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits
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title_sort	potato peels as a source of novel green extracts suitable as antioxidant additives for fresh-cut fruits
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title_auth	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 CO<sub<2</sub< 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.
abstractGer	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 CO<sub<2</sub< 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.
abstract_unstemmed	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 CO<sub<2</sub< 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.
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title_short	Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits
url	https://doi.org/10.3390/app9122431 https://doaj.org/article/d84f5d99bd8746438d0925822588f926 https://www.mdpi.com/2076-3417/9/12/2431 https://doaj.org/toc/2076-3417
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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 CO<sub<2</sub< 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. 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Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits

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