Industrial potato peel waste application in food production: A Review

Igor Sepelev, Ruta Galoburda

Research output: Contribution to journalConference articlepeer-review

71 Scopus citations

Abstract

Potato (Solanum tuberosum L.) is one of the most important agricultural crops for human consumption and high amount is produced worldwide every year. Potato peel waste is a zero value by-product, which occurs in big amounts after industrial potato processing and can range from 15 to 40% of initial product mass, depending on the peeling method. Food waste utilization causes great concern in food industry in Europe and many scientific works were written on this topic in the last years offering solutions and original approaches. Present article aims to summarize the review of available literature on industrial potato peel waste application possibilities in food production industry. Scientific articles on food waste management, potato peel chemical composition and recycling methods have been studied. The main results show, that there is a big potential for potato peel extract as an antioxidant in food systems due to its high phenol content. In addition, potato peel powder could serve as a partial flour replacement in dough up to 10 g 100 g-1 of flour weight without causing significant changes in sensory properties. Potato peel waste can serve as a solid substrate for fermentation. Further investigations in the present field are needed in order to evaluate full potato peel waste application potential.

Original languageEnglish (US)
Pages (from-to)130-136
Number of pages7
JournalResearch for Rural Development
Volume1
StatePublished - 2015
Externally publishedYes
Event21st International Scientific Conference Research for Rural Development, 2015 - Jelgava, Latvia
Duration: May 13 2015May 15 2015

Keywords

  • Dietary fibre
  • Phenols
  • Potato waste utilization

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