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

dc.contributor.authorJiménez Champi, Diana
dc.contributor.authorRomero Orejón, Frank L.
dc.contributor.authorMoran Reyes, Angie
dc.contributor.authorMuñoz, Ana María
dc.contributor.authorRamos Escudero, Fernando
dc.date.accessioned2023-06-01T19:53:45Z
dc.date.available2023-06-01T19:53:45Z
dc.date.issued2023
dc.descriptionIndexado en Scopus.
dc.descriptionEl texto completo de este trabajo no está disponible en el Repositorio Institucional UNIFE. Deberá acceder por el DOI ó URL de la casa editorial externa.
dc.descriptionCYTA - Journal of Food ; Vol. 21, Nº 1; pp. 418 - 432
dc.description.abstractThe 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 propertieses_PE
dc.identifier.doihttps://doi.org/10.1080/19476337.2023.2213746
dc.identifier.journalCYTA - Journal of Food
dc.identifier.urihttp://hdl.handle.net/20.500.11955/1126
dc.language.isoeng
dc.publisherTaylor and Francis Ltd.
dc.relation.ispartofurn:issn: 1947-6337
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceRepositorio Institucional - UNIFÉ
dc.subjectFitoquímicos
dc.subjectIndustria de la papa
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#3.03.04
dc.titleBioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review
dc.typeinfo:eu-repo/semantics/article
unife.autor.afiliacionMoran Reyes, Angie

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