Potato is a source of dfferent 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 dierent 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.
SANMARTIN, CHIARA (Corresponding)
ZINNAI, ANGELA (Corresponding)
|Autori:||Venturi, Francesca; Bartolini, Susanna; Sanmartin, Chiara; Orlando, Matteo; Taglieri, Isabella; Macaluso, Monica; Lucchesini, Mariella; Trivellini, Alice; Zinnai, Angela; Mensuali, Anna|
|Titolo:||Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits|
|Anno del prodotto:||2019|
|Digital Object Identifier (DOI):||10.3390/app9122431|
|Appare nelle tipologie:||1.1 Articolo in rivista|