Impact of pulsed electric field pretreatment on sequential extraction of phenolic compounds, starch and protein from potato (Solanum tuberosum L.) agri-food by-products

• Grant number: 23/07401-2
• Support Opportunities: Scholarships in Brazil - Master
• Start date: September 01, 2023
• End date: August 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eric Keven Silva
• Grantee: Gabriela Carolina Milanezzi
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials, AP.JP

Abstract

Potato is the third largest food crop in the world. In Brazil, approximately 3.5 million tons are produced annually, of which 10% are destined for processing. Potato industrialization generates an average of 100,000 tons of waste, with up to 40% of that originating from peeling. However, potato peels are rich in phenolic compounds and biopolymers such as starch and protein. Due to the importance of these compounds in the development of new products and ingredients, this project aims to fully utilize the agri-food waste from potato processing through the sequential extraction of phenolic compounds, starch, and protein using pre-treatment with pulsed electric field (PEF) technology as a promising strategy for designing more efficient green processes. PEF will be applied for electroporation of the plant matrix to enhance the extraction of phenolic compounds, followed by sequential extraction of starch and protein from potato peels, to obtain ingredients with added value for industrial applications. Additionally, the potential impact of PEF on the modification of structural and technological characteristics of the extracted biopolymers will be investigated.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MILANEZZI, GABRIELA CAROLINA; SILVA, ERIC KEVEN. Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches. Carbohydrate Polymers, v. 348, p. 17-pg., 2024-10-05. (23/01876-9, 20/11255-3, 23/07401-2)