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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| 024 | 7 | |a 10.1007/s13197-024-06015-y |2 doi | |
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| 245 | 1 | |a A study on red potato peel (<i>Solanum tuberosum L. cv.</i> Red Holland): characterization, composition and formulation of tablet using different drying techniques | |
| 260 | |b Springer Nature B.V. |c Jan 2025 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a 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. | |
| 653 | |a Functional foods & nutraceuticals | ||
| 653 | |a Flavonoids | ||
| 653 | |a Phenols | ||
| 653 | |a Potatoes | ||
| 653 | |a Food processing industry | ||
| 653 | |a Drying ovens | ||
| 653 | |a Food processing | ||
| 653 | |a Biological activity | ||
| 653 | |a Drying | ||
| 653 | |a Food industry | ||
| 653 | |a Qualitative analysis | ||
| 653 | |a Food sources | ||
| 653 | |a Vegetables | ||
| 653 | |a Powder | ||
| 653 | |a Bioactive compounds | ||
| 653 | |a Flow characteristics | ||
| 653 | |a Vacuum | ||
| 653 | |a Processing industry | ||
| 653 | |a Compressive properties | ||
| 653 | |a Phenolic compounds | ||
| 653 | |a Acids | ||
| 653 | |a Food | ||
| 653 | |a Thermogravimetric analysis | ||
| 653 | |a Antioxidants | ||
| 653 | |a Scanning electron microscopy | ||
| 653 | |a Proteins | ||
| 653 | |a Fourier transforms | ||
| 653 | |a Polyphenols | ||
| 653 | |a Environmental | ||
| 773 | 0 | |t Journal of Food Science and Technology |g vol. 62, no. 1 (Jan 2025), p. 122 | |
| 786 | 0 | |d ProQuest |t ABI/INFORM Global | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3158258751/abstract/embedded/75I98GEZK8WCJMPQ?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3158258751/fulltextPDF/embedded/75I98GEZK8WCJMPQ?source=fedsrch |