The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review

The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review

Potato peels (PPs) represent a significant agro-industrial by-product with notable potential for valorization due to their rich composition of bioactive compounds, including phenolics, glycoalkaloids, dietary fiber, and essential minerals. This review explores the functional applications of PPs in t...

Full description

Saved in:

Bibliographic Details
Main Authors:	Domizia Vescovo, Cesare Manetti, Roberto Ruggieri, Umile Gianfranco Spizzirri, Francesca Aiello, Maria Martuscelli, Donatella Restuccia
Format:	Article
Language:	English
Published:	MDPI AG 2025-04-01
Series:	Foods
Subjects:	agri-food waste potato peels extraction bioactive compounds functional food circular economy
Online Access:	https://www.mdpi.com/2304-8158/14/8/1333
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Nutritional and Chemical Characterization of Red and Purple Potatoes Peels: A Polyphenol-Rich By-Product
by: Debora Dessì, et al.
Published: (2025-05-01)

Efficiency of potato peel extract in the preservation of cow butter
by: Lemlem Tadesse Teklehaymanot, et al.
Published: (2024-12-01)

Design and Simulation of an Irish Potato Peeling machine.
by: Namuri, Gift Evelyn
Published: (2025)

Valorization of agri-food crucifer vegetables waste for food, functional food and nutraceuticals applications
by: Lereen Khaled, et al.
Published: (2025-06-01)

Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments
by: Miriam Sánchez-Ordóñez, et al.
Published: (2025-06-01)

Potato Processing Waste as a Reservoir of Bioactive Hydroxycinnamates: A Critical Review
by: Dimitris P. Makris
Published: (2024-12-01)

Valorization of food waste into functional ingredients supports a sustainable strategy for the food industry
by: Md. Suhel Mia, et al.
Published: (2025-08-01)

Research and development of food 3D printing based on potato starch and potato puree
by: XIA Guofeng, et al.
Published: (2024-08-01)

Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink
by: Mohamed Mahmoud Helal, et al.
Published: (2024-06-01)

Mitigating Health Risks Through Biosorption: Effective Removal of Nickel (II) and Chromium (VI) from Water with Acid-Treated Potato Peels
by: Northaqifah Hasna Mohamed Khir, et al.
Published: (2024-10-01)

Development of value added cassava-based foods enriched with Irish potato peels and moringa leaves for sustainable food security and improved nutrition
by: Lilian Daniel Kaale, et al.
Published: (2025-06-01)

Valorisation of Beetroot Peel for the Development of Nutrient-Enriched Dehydrated Apple Snacks
by: Ioana Buțerchi, et al.
Published: (2025-07-01)

A Study of the Influence of Sodium Alginate Molecular Weight and Its Crosslinking on the Properties of Potato Peel Waste-Based Films
by: Mohsen Sadeghi-Shapourabadi, et al.
Published: (2025-06-01)

Development of Value-Added Chicken Burgers by Adding Pumpkin Peel Powder as a Sustainable Ingredient
by: Nicola Pinna, et al.
Published: (2025-05-01)

Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties
by: R. H. Tlay, et al.
Published: (2023-04-01)

Metabolomic and biochemical insights into bioactive compounds and antioxidant properties of black oilseed testa and peeled seeds
by: Habtamu Kefale, et al.
Published: (2025-01-01)

Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice
by: Nabil Ben Youcef, et al.
Published: (2023-06-01)

Feeding the future: text typology in agri-food translation
by: Juan Pedro Morales-Jiménez
Published: (2024-12-01)

Recovery of nutraceutical compounds from citrus fruit processing waste: A circular economy strategy to lessen environmental impact
by: Michele Navarra, et al.
Published: (2024-09-01)

Valorization of Andean Native Potatoes Through Chuño Processing: Effects of Potato Variety and Freezing Temperature on Physicochemical, Bioactive, Nutritional, and Technological Properties
by: Elmer Robert Torres-Gutiérrez, et al.
Published: (2025-05-01)

High-value products from ground spent coffee, sunflower, and citrus waste using enzyme technology
by: Flora Salzano, et al.
Published: (2025-05-01)

The effectiveness of using potato peel extract as bio-oxidizing agent in discharge printing on naturally dyed fabrics
by: Menna M. Ragab, et al.
Published: (2025-05-01)

Potatoes: Food tourism and beyond
by: Andrea Giampiccoli, et al.
Published: (2023-12-01)

Romanian Agri-Food Businesses and the European Green Deal: An Exploratory Approach
by: Călin Vegheș, et al.
Published: (2022-05-01)

Romanian agri-food economy and investments over the last 20 years – special examination on the last 5 years of EU membership
by: Filon TODEROIU, et al.
Published: (2012-06-01)

Valorization of horticultural food waste: Significance and future perspectives
by: Abirami Ramu Ganesan
Published: (2024-03-01)

TOWARDS SUSTAINABLE AGRICULTURE
by: Philippe Chemineau
Published: (2024-03-01)

The Effect Wilting Tangerine Peel on Characteristics of Powder Used In Food Self-Heater
by: Rini Rini, et al.
Published: (2024-10-01)

Reconnecter villes et campagnes : vers des symbioses agricoles et agri-urbaines ? Une exploration sur le plateau de Saclay
by: Caroline Petit, et al.
Published: (2018-09-01)

Négocier la transparence des filières alimentaires
by: Bastien Soutjis
Published: (2022-03-01)

Assessment of Food Security in the East Kazakhstan Region
by: Aigerim Duisenbekova, et al.
Published: (2021-09-01)

THE ROLE OF THE AGRI-FOOD INDUSTRY COMPANIES IN ENSURINGTHE FOOD SECURITY IN POLISH AGRIBUSINESS
by: Zofia Szewczyk
Published: (2017-06-01)

Use of potato peel waste- a cost effective alternative substrate for the production of industrially useful α-amylase enzyme
by: M. L. Bari
Published: (2020-12-01)

Desconstruindo os sistemas agroalimentares
by: Aurora Santos, et al.
Published: (2021-07-01)

MORINGA OLEIFERA, FUNCTIONAL INGREDIENT: NUTRITIONAL PROPERTIES AND HEALTH BENEFITS
by: PETRONELA-ELENA BURUIANA, et al.
Published: (2024-06-01)

Insights into potential value and sustainable utilisation of pumpkin peel: A review
by: Guoqiang Zhang, et al.
Published: (2025-06-01)

Avocado seeds valorization for sustainable food ingredient use: quality attributes evaluation in the traditional fermented teff injera
by: Desta Dugassa Fufa, et al.
Published: (2025-04-01)

Valorization of Food Waste: Extracting Bioactive Compounds for Sustainable Health and Environmental Solutions
by: Nikša Bekavac, et al.
Published: (2025-06-01)

Essential Oils from Citrus Fruit Peels to Control Foodborne Bacteria in Fresh-cut Guava Fruits
by: Asathurai Marithangam, et al.
Published: (2025-02-01)

Effect of mechanical and friction properties of coconut peel on processing and manufacturing processes
by: Renyan Yang, et al.
Published: (2025-12-01)