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Article

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

1
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
2
Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, 56124 Pisa, Italy
3
Institute of Life Sciences, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy
*
Authors to whom correspondence should be addressed.
Appl. Sci. 2019, 9(12), 2431; https://doi.org/10.3390/app9122431
Received: 13 May 2019 / Revised: 5 June 2019 / Accepted: 12 June 2019 / Published: 14 June 2019
(This article belongs to the Section Chemistry)
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. View Full-Text
Keywords: minimally processed fruits; fresh-cut apples; potato waste; potato peels; natural antioxidant; phenols green extraction; shelf life minimally processed fruits; fresh-cut apples; potato waste; potato peels; natural antioxidant; phenols green extraction; shelf life
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MDPI and ACS Style

Venturi, F.; Bartolini, S.; Sanmartin, C.; Orlando, M.; Taglieri, I.; Macaluso, M.; Lucchesini, M.; Trivellini, A.; Zinnai, A.; Mensuali, A. Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits. Appl. Sci. 2019, 9, 2431. https://doi.org/10.3390/app9122431

AMA Style

Venturi F, Bartolini S, Sanmartin C, Orlando M, Taglieri I, Macaluso M, Lucchesini M, Trivellini A, Zinnai A, Mensuali A. Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits. Applied Sciences. 2019; 9(12):2431. https://doi.org/10.3390/app9122431

Chicago/Turabian Style

Venturi, Francesca; Bartolini, Susanna; Sanmartin, Chiara; Orlando, Matteo; Taglieri, Isabella; Macaluso, Monica; Lucchesini, Mariella; Trivellini, Alice; Zinnai, Angela; Mensuali, Anna. 2019. "Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits" Appl. Sci. 9, no. 12: 2431. https://doi.org/10.3390/app9122431

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