A study on red potato peel (Solanum tuberosum L. cv. Red Holland): characterization, composition and formulation of tablet using different drying techniques
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| Publicado en: | Journal of Food Science and Technology vol. 62, no. 1 (Jan 2025), p. 122 |
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| Publicado: |
Springer Nature B.V.
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| Materias: | |
| Acceso en línea: | Citation/Abstract Full Text - PDF |
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| Resumen: | Potato peels are one of the most under-utilized wastes which can be highly beneficial to mankind. The red potato peel powder was prepared by using tray drying and vacuum-oven drying method. The proximate analysis of red potato peel powder was conducted followed by its characterization which includes FT-IR, XRD, TGA, DSC, and SEM. Bioactive compounds were then extracted from the peel using ultrasound-assisted extraction. The qualitative estimation for tray-dried potato peel powder and vacuum-oven potato peel powder suggested that the drying techniques have a substantial effect on the bioactive compounds. The values obtained for total phenolic content (TPC), total flavonoid content (TFC) and DPPH for both samples showed that red potato peel powder is a rich source of antioxidants. The pre-compression properties results indicated that neither of the potato peel powders exhibited ‘Excellent’ flow characteristics. However, the addition of croscarmellose sodium improved the flow characteristics, making it feasible to create a tablet from the peel itself. This study highlights the potential of potato peels, a waste product, as a source of valuable bioactive compounds. Thus, it can be utilized in formulation of functional foods and nutraceuticals; promoting sustainability and value addition in the food processing industry. |
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| ISSN: | 0022-1155 0975-8402 |
| DOI: | 10.1007/s13197-024-06015-y |
| Fuente: | ABI/INFORM Global |