Journal
APPLIED SCIENCES-BASEL
Volume 9, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/app9122431
Keywords
minimally processed fruits; fresh-cut apples; potato waste; potato peels; natural antioxidant; phenols green extraction; shelf life
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Funding
- project I residui della trasformazione dell'orto-frutta: da 'scarto' a 'risorsa' per il recupero di composti fitochimici naturali from the MiPAAFT (Italian Ministry Politiche Agricole Alimentari, Forestali e del Turismo)
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Featured Application An innovative green procedure to efficiently recover value added compounds from potato peels was proposed in order to formulate food-grade additives useful to replace or at least reduce synthetic preservatives in minimally processed 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 CO2 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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