Effect of storage on antioxidant activity of freeze-dried potato peels

Comparative studies on physicochemical properties of three potato varieties different in RS2 and RS3 contents

BACKGROUND

At present, increasing importance has been attracted to healthy food enriched in resistant starch (RS), which has great benefits in health-promoting. Raw potato has rich RS2, whereas most RS2 may become digestible after gelatinization, resulting in few RS being left in processed potato. Breeding potatoes with high RS2 or RS3 or both can meet the demand for various healthy potato products.

RESULTS

There were apparent discrepancies among three potatoes with contrast RS2 and RS3 content in thermal properties, viscosity and digestibility. ZS-5 had the highest RS2 with 50.17% but the lowest RS3 with 3.31%. Meanwhile, ZS-5 had the largest starch granule, the highest proportion of B3, viscosity and hardness, and the highest digestibility. DN303 with the highest content of RS3 (5.08%) had the lowest hardness and fracturability. MG56-42 with both higher RS2 and RS3 content showed the highest resistance to digestion and moderate hardness and fracturability.

CONCLUSION

The present study enriches the potential resources and provides a reliable scientific basis for high RS potatoes breeding. The various features of different potatoes make it possible to screen potatoes according to different demands. © 2023 Society of Chemical Industry.

Enhanced functionality and shelf stability of burfi by incorporating kinnow (mandarin) fruit juice

Burfi, an Indian traditional dairy dessert is highly popular, however, its low nutritive value and poor shelf life limits commercial viability. Kinnow juice was utilized to improve the phytonutritional profile and shelf stability of burfi. To further improve the quality, pectin was added at different concentrations (1-4%). Compared to control, inclusion of kinnow juice significantly (p < 0.05) improved minerals and phytochemical constituents as confirmed using FTIR analysis. Developed burfi presented a softer texture which was consistent with SEM results. Increasing the pectin levels, increased textural properties of kinnow burfi while decreased moisture content and water activity, without affecting color and nutritional properties. Based on desirable sensory and textural properties, kinnow burfi prepared with pectin (4% of added sugar) was selected for product development and evaluation of shelf life under room (25 ± 2 °C) and refrigerated (4 ± 2 °C) conditions. Irrespective of storage temperatures, moisture content and bioactive constituents decreased while titratable acidity, total and reducing sugars, free fatty acids, hardness of texture, and yeast and mould count increased significantly. Except moisture, the extent of quality changes was rapid at room temperature. The product showed high sensory acceptability as well as microbial safety up to 21 days at room temperature and 28 days under refrigeration.

Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review

Fruits and vegetables are the most important commodities of trade value among horticultural produce. They are utilized as raw or processed, owing to the presence of health-promoting components. Significant quantities of waste are produced during fruits and vegetables processing that are majorly accounted by waste peels (∼90-92%). These wastes, however, are usually exceptionally abundant in bioactive molecules. Retrieving these valuable compounds is a core objective for the valorization of waste peel, besides making them a prevailing source of beneficial additives in food and pharmaceutical industry. The current review is focused on extraction of bioactive compounds derived from fruit and vegetable waste peels and highlights the supreme attractive conventional and non-conventional extraction techniques, such as microwave-assisted, ultrasound assisted, pulsed electric fields, pulsed ohmic heating, pressurized liquid extraction, supercritical fluid extraction, pressurized hot water, high hydrostatic pressure, dielectric barrier discharge plasma extraction, enzyme-assisted extraction and the application of "green" solvents say as well as their synergistic effects that have been applied to recover bioactive from waste peels. Superior yields achieved with non-conventional technologies were identified to be of chief interest, considering direct positive economic consequences. This review also emphasizes leveraging efficient, modern extraction technologies for valorizing abundantly available low-cost waste peel, to achieve economical substitutes, whilst safeguarding the environment and building a circular economy. It is supposed that the findings discussed though this review might be a valuable tool for fruit and vegetable processing industry to imply an economical and effectual sustainable extraction methods, converting waste peel by-product to a high added value functional product.

Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity

Total phenolic compounds (TPC) and the chlorogenic acids content of potato by-product extracts of two hydro alcoholic solvents (methanol, ethanol) and two extraction methods (maceration and heating-assisted extraction) were studied. The content of TPC in the extracts was determined spectrometrically according to the Folin–Ciocalteu procedure and calculated as chlorogenic acid equivalents. Soluble phenolic acids, especially the chlorogenic acids, were performed by HPLC. The antioxidant activity of potato by-product extracts was determined by using the total oxygen radical absorbance capacity (ORAC) method. The highest content of TPC was found in raw and lyophilized red waters when using ethanol as a solvent around 57 mg/g fresh weight. Heating-assisted extraction enhances this quantitative increasing. At the given operating conditions, unpeeled potato samples exhibit a higher TPC than peeled ones, showing that TPC are accumulated in skin tissue. The greatest amount of chlorogenic acid (Caffeoyl-Quinic Acids, 3, 4, 5 CQA), mainly the 5-CQA (870 ± 39.66 µg/g WM for wet matter versus DM dry matter), was obtained in the pellets and lyophilized fresh peels (skin vs. flesh). In addition, the greatest amounts of chlorogenic acids were found when potato peels were extracted with methanol. Heating-assisted extraction improved the chlorogenic acid concentration of the potato peel extracts. The total ORAC amounts recorded in the different potato fractions varied between 1500 and 1650 µM TE/g. They were higher than those of some fruits, vegetables, nuts, cereals, and sweet potato cultivar. The good correlation coefficient found between TPC, chlorogenic acids determination, and the ORAC capacity indicates that the TPC can be used as a good indicator of the antioxidant capacity of potato by-products.

Emerging Processing Technologies for the Recovery of Valuable Bioactive Compounds from Potato Peels

Potato peel (PP) is the major underutilised by-product in the potato-processing industry and a potential source of valuable bioactive molecules. Among them, glycoalkaloids and polyphenols are important precursors for steroid hormones and natural antioxidants, respectively. Moreover, the huge quantities of industrial potato-peel waste that are produced are a rich source of primary metabolites, which principally include starch as well as non-starch polysaccharides, proteins, lipids, lignin and cellulose. All carbohydrates are prone to undergo fermentation to produce ethanol, lactic and acetic acid. Finally, the main portion of PP is made up of alcohol-insoluble matter with a dietary fibre content of approximatively 40%. The present review summarises the recent advances and emerging technologies in potato-peel extraction and further valorisation processing in the food industry.

Study of antioxidant properties of thylakoids and application in UV protection and repair of UV-induced damage

BACKGROUND

Skin is affected by environmental stress such as ultraviolet exposure. Topically applied antioxidants confer protection against this stress. Spinach thylakoid extracts are plant samples known as photosynthetic membranes containing antioxidant molecules able to dissipate excess of energy and oxidative stress.

METHODS

Antioxidant contents and activities were tested in thylakoid extracts stored for different periods at 4°C to compare their efficacities. Cytotoxicity of thylakoids was tested on human THP-1 cells along with the capacity to protect from oxidative stress using flow cytometry. Protection of thylakoids against ultraviolet was tested on engineered human skin using two formulations and evaluated by electronic microscopy.

RESULTS

Results indicate that thylakoid extracts possess antioxidant molecules that were not significantly affected by storage at 4°C whereas photosynthetic activity was storage-dependent. Thylakoid extracts were not cytotoxic to human THP-1 cells, and three extracts protected cells against reactive oxygen species. Moreover, formulation comprising 0.1% or 0.01% of thylakoids and sunscreen provided a synergetic protection against UV exposure. Thylakoid extracts mixed with a neutral cream were also able to repair UV damages on engineered human skin.

CONCLUSIONS

Thylakoid extracts contained various antioxidant molecules, and their properties were maintained in over storage at 4°C for more than 72 months. Molecules and enzymes present in thylakoid extracts are involved in protecting and restoring the harmful effects of UV exposure. The involvement of antioxidant molecules such as carotenoids, SOD, and Fe-S clusters in cellular and regulatory metabolic reactions may explain the observed protective effects.

Potato product form impacts in vitro starch digestibility and glucose transport but only modestly impacts 24 h blood glucose response in humans

Potatoes are rich in phenolic compounds which have been reported to impact starch digestion and intestinal glucose transport in model systems through phenolic–starch interactions.

Metabolic diversity in tuber tissues of native Chiloé potatoes and commercial cultivars of Solanum tuberosum ssp. tuberosum L

INTRODUCTION

The native potatoes (Solanum tuberosum ssp. tuberosum L.) cultivated on Chiloé Island in southern Chile have great variability in terms of tuber shape, size, color and flavor. These traits have been preserved throughout generations due to the geographical position of Chiloé, as well as the different uses given by local farmers.

OBJECTIVES

The present study aimed to investigate the diversity of metabolites in skin and pulp tissues of eleven native accessions of potatoes from Chile, and evaluate the metabolite associations between tuber tissues.

METHODS

For a deeper characterization of these accessions, we performed a comprehensive metabolic study in skin and pulp tissues of tubers, 3 months after harvesting. Specific targeted quantification of metabolites using 96 well microplates, and high-performance liquid chromatography combined with non-targeted metabolite profiling by gas chromatography time-of-flight mass spectrometry were used in this study.

RESULTS

We observed differential levels of antioxidant activity and phenolic compounds between skin and pulp compared to a common commercial cultivar (Desireé). In addition, we uncovered considerable metabolite variability between different tuber tissues and between native potatoes. Network correlation analysis revealed different metabolite associations among tuber tissues that indicate distinct associations between primary metabolite and anthocyanin levels, and antioxidant activity in skin and pulp tissues. Moreover, multivariate analysis lead to the grouping of native and commercial cultivars based on metabolites from both skin and pulp tissues.

CONCLUSIONS

As well as providing important information to potato producers and breeding programs on the levels of health relevant phytochemicals and other abundant metabolites such as starch, proteins and amino acids, this study highlights the associations of different metabolites in tuber skins and pulp, indicating the need for distinct strategies for metabolic engineering in these tissues. Furthermore, this study shows that native Chilean potato accessions have great potential as a natural source of phytochemicals.

Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity

It is of paramount importance for consumers, scientists and industrialists to understand how low-temperature storage of food items affects their bioactive compounds and properties. This study evaluated the effects of cold storage on total phenolics (TP), phenolic acids profile (PA), total anthocyanins (TA), total ascorbic acid (Vit. C) and antioxidant activity (AA) of 19 fruits and vegetables, collected from local Indian markets and stored in refrigerator (4 °C) during 15 days. Content of TP was highest in dill and amaranth and decreased (up to 29.67%) with storage. Leafy vegetables (amaranth, dill, onion, fenugreek and spinach) contained higher amounts of the 12 PA revealed by UPLC-UV; ellagic, gallic, sinapic and vanillic acids levels were the highest; chlorogenic acid (ρ = 0.423), syringic acid (ρ = 0.403) and sinapic acid (ρ = 0.452) mostly correlated with TP; and the PA increased during storage. Highest contents of Vit C estimated by AOAC, DCPIP and DNP methods were found in amaranth, dill and pomegranate, and decreased with storage. Pomegranate showed highest TA levels and low-temperature storage did not significantly increase TA, which was the largest contributor of TP in fruits and vegetables (ρ = 0.661). Storage induced a drastic decrease of AA, which mostly correlated with TP (ρ = 0.808, 0.690 and 0.458 for DPPH, ABTS and FRAP assays, respectively). Spearman’s correlation confirmed by principal component analysis demonstrated that dill, pomegranate and amaranth had the highest overall antioxidant capacity, whereas orange juice and carrot showed the lowest. The results provide support for a key-role of TP, followed by Vit. C and TA in antioxidant capacity of fruits and vegetables, which could be interesting dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress.

Phenolic Compounds in the Potato and Its Byproducts: An Overview

The potato (Solanum tuberosum L.) is a tuber that is largely used for food and is a source of different bioactive compounds such as starch, dietary fiber, amino acids, minerals, vitamins, and phenolic compounds. Phenolic compounds are synthetized by the potato plant as a protection response from bacteria, fungi, viruses, and insects. Several works showed that these potato compounds exhibited health-promoting effects in humans. However, the use of the potato in the food industry submits this vegetable to different processes that can alter the phenolic content. Moreover, many of these compounds with high bioactivity are located in the potato's skin, and so are eliminated as waste. In this review the most recent articles dealing with phenolic compounds in the potato and potato byproducts, along with the effects of harvesting, post-harvest, and technological processes, have been reviewed. Briefly, the phenolic composition, main extraction, and determination methods have been described. In addition, the "alternative" food uses and healthy properties of potato phenolic compounds have been addressed.

Dependence among total polyphenols content, total antioxidant capacity and heavy metals content in potatoes

Polyphenols belong to the most significant compounds with antioxidant effects in potatoes. Their content depends on several factors. The most important factor is the variety of potatoes and the conditions of their growing such as temperature, rainfall, altitude, agronomic and chemical characteristics of the soil. We have compared two potato cultivars in the study which have been grown in the Slovak localities Dolné Obdokovce and Vrbová nad Váhom (cv. Agria) and Nitra, Radošina and Vrbová nad Váhom (cv. Impala). In lyophilized samples of potatoes total polyphenols content in ethanolic extracts using Folin-Ciocalteu agens and in methanolic extracts total antioxidant capacity using DPPH were spectrophotometrically determined. The average total polyphenols content in the potato variety Impala was 604.26 ±120.70 mg.kg-1 dry matter (DM) and 529.37 ±59.35 mg.kg-1 DM in the variety Agria. The average value of total antioxidant capacity, expressed in % inhibition, was 8.44 ±1.68% in the potato variety Impala and 8.09 ±1.14% in Agria. The results obtained were evaluated by One-way analysis of variance ANOVA (LSD-test), using Statistical Analysis Software Statgraphics. Mutual correlations among the total polyphenols content, total antioxidant capacity and heavy metals concent (Pb, Ni, Cd - determined using atomic absorption spectrometry (AAS) method: Cd, Pb: GF-AAS and Ni F-AAS) were evaluated using the correlation and regression analysis (Microsoft Excel). Statistically significant interdependence (p <0.05) was only confirmed between the Cd content and total antioxidant capacity in both cultivars, or between the Ni content and total antioxidant capacity in the variety Impala.

Prediction of free air space in initial composting mixtures by a statistical design approach

Free air space (FAS) is a physical parameter that can play an important role in composting processes to maintain favourable aerobic conditions. Aiming to predict the FAS of initial composting mixtures, specific materials proportions ranged from 0 to 1 were tested for a case study comprising industrial potato peel, which is characterized by low air void volume, thus requiring additional components for its composting. The characterization and prediction of FAS for initial mixtures involving potato peel, grass clippings and rice husks (set A) or sawdust (set B) was accomplished by means of an augmented simplex-centroid mixture design approach. The experimental data were fitted to second order Scheffé polynomials. Synergistic or antagonistic effects of mixture proportions in the FAS response were identified from the surface and response trace plots in the FAS response. Moreover, a good agreement was achieved between the model predictions and supplementary experimental data. Moreover, theoretical and empirical approaches for estimating FAS available in literature were compared with the predictions generated by the mixture design approach. This study demonstrated that the mixture design methodology can be a valuable tool to predict the initial FAS of composting mixtures, specifically in making adjustments to improve composting processes containing primarily potato peel.