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Impact of pre-treatments and ultrasound technology on polyphenolic compounds extracted from potato peels : [data]

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dc.contributor.authorAav, Alice
dc.contributor.authorBen-Othman, Sana
dc.contributor.authorRätsep, Reelika
dc.contributor.authorJõudu, Ivi
dc.contributor.authorBhat, Rajeev
dc.contributor.departmentERA Chair for Food (By-) Products Valorization Technologies of the Estonian University of Life Sciences (VALORTECH)eng
dc.contributor.departmentChair of Food Science and Technology. Estonian University of Life Scienceseng
dc.contributor.departmentPolli Horticultural Research Centre. Institute of Agricultural and Environmental Sciences. Estonian University of Life Scienceseng
dc.date.accessioned2021-07-07T15:53:06Z
dc.date.available2021-07-07T15:53:06Z
dc.date.issued2021
dc.description.abstractPotato (Solanum tuberosum L: Solanaceae family) is an important food crop throughout the world and is widely used as a raw material to produce starch, potato chips, fries, flour, etc. Being the fourth largest crop after rice, wheat, and maize, potato represents an essential part in human diet (Leo et al., 2008; Wu, 2016). Majority of the potato is processed into a pre-fabricated foods nowadays, and for most of the products, peeled potatoes are utilized, which leaves behind a great amount of potato peels as a waste. The peels are often utilized as a cattle feed or located to landfills, whereby causing additional cost to the processor (Kumari et al., 2017). The management of potato by-products (peels, juice etc.) has been a challenge as well as environmental problem for the potato processing industry for a long time due to their high pollution potency (Debestani et al., 2017; Venturi et al., 2019), therefore effective measures, for example valorization into a value-added products, such as functional and bioactive compounds, has to be taken. Furthermore, many studies report the need to reduce food loss and waste through using the underused food parts (for example potato peels) as a possible resource instead of a waste (Foley et al., 2011; Kumari et al., 2017).eng
dc.description.sponsorshipThis work is supported under the Project: ERA Chair for Food (By-) Products Valorization Technologies of the Estonian University of Life Sciences (VALORTECH) which has received funding from the European Union’s Horizon 2020 research and innovation programme Under grant agreement No 810630.eng
dc.identifier.urihttp://hdl.handle.net/10492/6931
dc.publisherEMU DSpace
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0) ; openAccesseng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectpotato peel wasteeng
dc.subjectultrasound extractioneng
dc.subjectphenolic compoundseng
dc.subjectchlorogenic acideng
dc.subjectcaffeic acideng
dc.subjectwaste managementeng
dc.subjectdataeng
dc.titleImpact of pre-treatments and ultrasound technology on polyphenolic compounds extracted from potato peels : [data]eng
dc.typeDataseteng

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