| Texto completo | |
| Autor(es): |
Milanezzi, Gabriela Carolina
;
Silva, Eric Keven
Número total de Autores: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 221, p. 14-pg., 2025-08-11. |
| Resumo | |
Potato peel represents one of the most underutilized agro-industrial by-products despite being an abundant source of high-value compounds, such as phenolics, starch, and proteins. This study investigated the sequential recovery of these constituents from potato peel flour, focusing on the role of particle size (0.71 < D1 < 1.00 mm; 1.01 < D2 < 1.41 mm; 1.42 < D3 < 2.00 mm) and co-extractions on extraction efficiency, compound purity, and matrix integrity. A sequential extraction approach was applied, consisting of hydroalcoholic extraction of phenolics, aqueous extraction of starch, and alkaline extraction of proteins. However, the lack of specificity in each step led to co-extraction phenomena, compromising the selective recovery of target compounds. Smaller particles favored the recovery of total phenolics (up to 3.6 mg GAE/mL), anthocyanins, and antioxidant activity (FRAP and TEAC), while also promoting higher protein co-extraction in early stages. In contrast, larger particles yielded significantly more starch, reaching up to 89 %, but led to protein losses of up to 32.9 % during starch extraction, compromising protein recovery in the final step. Phytochemical profiling by UHPLC-ESI-MS/MS revealed the presence of gallic acid, protocatechuic acid, ferulic acid, p-coumaric acid, rutin, catechin, and cyanidin-3-coumaroylrutinoside-5-glucoside, confirming the potential of potato peel as a source of antioxidant-rich ingredients. Notably, the extracted starch retained a high protein content (similar to 9.96 %) and preserved granule integrity, as evidenced by SEM, FTIR, and XRD, suggesting its applicability as a multifunctional, protein-enriched ingredient for clean-label formulations. Overall, this work highlights the importance of tailoring particle size and extraction sequence to minimize compound losses and improve functionality in integrated biorefinery processes. The proposed approach provides a scalable, sustainable route for transforming potato peel waste into high-value food ingredients aligned with circular economy principles and next-generation food formulation demands. (AU) | |
| Processo FAPESP: | 23/07401-2 - Impacto do pré-tratamento com campo elétrico pulsado na extração sequencial de compostos fenólicos, amido e proteína de resíduos agroalimentares do processamento de batata (Solanum tuberosum L.) |
| Beneficiário: | Gabriela Carolina Milanezzi |
| Modalidade de apoio: | Bolsas no Brasil - Mestrado |
| Processo FAPESP: | 23/01876-9 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais |
| Beneficiário: | Eric Keven Silva |
| Modalidade de apoio: | Bolsas no Brasil - Jovens Pesquisadores |
| Processo FAPESP: | 20/11255-3 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais |
| Beneficiário: | Eric Keven Silva |
| Modalidade de apoio: | Auxílio à Pesquisa - Jovens Pesquisadores |