Potato Peel Composition and Utilization
Globally, food industries are approaching towards achieving the goal of food safety, nutritional security and sustainability. Potato peel practically untrapped from technology interventions although a concentrated source of pharmacological indispensable c
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Alka Joshi, Shruti Sethi, Bindvi Arora, Ahmad Farid Azizi, and B. Thippeswamy
Abstract
Globally, food industries are approaching towards achieving the goal of food safety, nutritional security and sustainability. Potato peel practically untrapped from technology interventions although a concentrated source of pharmacological indispensable compounds such as minerals, dietary fibres, phenolics and anthocyanins. Nutraceutical potential of potato peels having low glycoalkaloids content is now fetching attention to be channelized through food applications by various researchers. Recycling and utilization of waste generated from potato industries is utmost important which otherwise is termed as ‘zero value’. High moisture content, adhered starch, fibrous nature, dark colour, musty flavour are the major constraints, sensory limitations for effective utilization and storability of potato peels. Therefore, provision for on site drying must be in place to provide higher stability to the perishable peels. Keeping the possible utilization dimensions of potato peels, this chapter was designed to cover composition and health benefits, various food and non-food uses of potato peel and extraction of functional ingredients from the potato peels. This envisages that use of peel can not only reduce the waste burden of environment but also can cater to the food and pharmaceutical industries significantly. Keywords
Potato · Peel · Food use · Non-food use · Functional ingredients
A. Joshi (*) · S. Sethi · B. Arora · A. F. Azizi · B. Thippeswamy Division of Food Science & Postharvest Technology, ICAR–Indian Agricultural Research Institute, New Delhi, India e-mail: [email protected] # Springer Nature Singapore Pte Ltd. 2020 P. Raigond et al. (eds.), Potato, https://doi.org/10.1007/978-981-15-7662-1_13
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Introduction
Potato peel is a by-product obtained while converting potatoes into their value added products. It constitutes of about one-quarter of the input of the potato processing plant. Such huge output levels pose severe disposal problem to the potato industry, especially when the peels are wet and can undergo rapid microbial spoilage. Although it is termed as a zero value product, potato peel has an array of nutritionally important components that can be used in food and pharma industries (Charmley et al. 2019). It is an excellent source of phytonutrients such as dietary fibre, phenolics, glycoalkaloids and anthocyanins (in coloured varieties) along with vitamins and minerals especially vitamins C and B1, B2, B3 and calcium, phosphorus and iron. Maldonado et al. (2014) extracted and fractionated phenolic acids and glycoalkaloids from potato peels with water/ethanol-based solvents. Additionally, secondary plant metabolites are successfully extracted from potato peels free of toxic glycoalkaloids for food preservation. Steroidal glycosides (glycoalkaloids) enriched extract is also an ingredient for pharmaceutical industry. Therefore, waste utilization is also termed as ‘rest raw material’ manag
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