Valorization of Potato Peel Waste as Natural Additive for Use in Meat Products

Daniela Alejandra Espinoza-García, Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, Gastón Ramón Torrescano-Urrutia and Armida Sánchez-Escalante ()
Additional contact information
Daniela Alejandra Espinoza-García: División de Ciencias Bioquímicas, Instituto Tecnológico Superior de Guasave, Carretera La Brecha SN, Guasave 81149, Mexico
Brisa del Mar Torres-Martínez: Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico
Rey David Vargas-Sánchez: Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico
Gastón Ramón Torrescano-Urrutia: Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico
Armida Sánchez-Escalante: Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico

Resources, 2023, vol. 12, issue 12, 1-11

Abstract: Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (>50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (>50% of DPPH inhibition) and reducing power activity (<0.5 abs) ( p < 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level ( p < 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments ( p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended.

Keywords: agro-industrial waste; natural additives; meat quality; antioxidant activity (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2079-9276/12/12/148/pdf (application/pdf)
https://www.mdpi.com/2079-9276/12/12/148/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jresou:v:12:y:2023:i:12:p:148-:d:1302363

Access Statistics for this article

Resources is currently edited by Ms. Donchian Ma

More articles in Resources from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().