Jiménez Champi, DianaRomero Orejón, Frank L.Moran Reyes, AngieMuñoz, Ana MaríaRamos Escudero, Fernando2023-06-012023-06-012023http://hdl.handle.net/20.500.11955/1126Indexado en Scopus.El 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.CYTA - Journal of Food ; Vol. 21, Nº 1; pp. 418 - 432The 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 propertiesenginfo:eu-repo/semantics/restrictedAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/FitoquímicosIndustria de la papainfo:eu-repo/semantics/articlehttps://purl.org/pe-repo/ocde/ford#3.03.04https://doi.org/10.1080/19476337.2023.2213746CYTA - Journal of Foodhttps://www.scopus.com/record/display.uri?eid=2-s2.0-85159764025&origin=resultslist&sort=plf-f&src=s&sid=c2426a7ae56a24c5d05e0d516722701b&sot=b&sdt=b&s=TITLE%28Bioactive+compounds+in+potato+peels%2C+extraction+methods%2C+and+their+applications+in+the+food+industry%3A+a+review%29&sl=117&sessionSearchId=c2426a7ae56a24c5d05e0d516722701b&relpos=0