Valorization of potato peel: a sustainable eco-friendly approach

References

• Aamir, M., Ahmad, H., Javaid, Q., & Hasan, S. M. (2018). Waste not, want not: A case study on food waste in restaurants of Lahore, Pakistan. Journal of Food Products Marketing, 24(5), 591–10. https://doi.org/10.1080/10454446.2018.1472695
   Web of Science ®Google Scholar
• Abootalebi, S. N., Saeed, A., Gholami, A., Mohkam, M., Kazemi, A., Nezafat, N., Mousavi, S. M., Hashemi, S. A., & Shorafa, E. (2020). Screening, characterization and production of thermostable alpha-amylase produced by a novel thermophilic bacillus megaterium isolated from pediatric intensive care unit. Journal of Environmental Treatment Techniques, 8(3), 952–960.
   Google Scholar
• Adeyosoye, O. I., Adesokan, I. A., Afolabi, K. D., & Ekeocha, A. H. (2014). Estimation of proximate composition and biogas production from in vitro gas fermentation of sweet potato (Ipomea batatas) and wild cocoyam (Colocasia esculenta) peels. African Journal of Environmental Science and Technology, 4(6), 388–391.
   Google Scholar
• Al-Kayali, R., Jalab, J., Kitaz, A., & Abdelwahed, W. (2021). Evaluation of antibacterial activity of some medicinal plants by bioautography. Universal Journal of Pharmaceutical Research, 6(4), 42–49. https://doi.org/10.22270/ujpr.v6i4.639
   Google Scholar
• Almeida, P. V., Gando-Ferreira, L. M., & Quina, M. J. (2023). Biorefinery perspective for industrial potato peel management: Technology readiness level and economic assessment. Journal of Environmental Chemical Engineering, 11(3), 110049. https://doi.org/10.1016/j.jece.2023.110049
   Web of Science ®Google Scholar
• Al-Weshahy, A., & Rao, V. A. (2012). Potato peel as a source of important phytochemical antioxidant nutraceuticals and their role in human health-A review. IntechOpen.
   Google Scholar
• Amanpour, R., Abbasi-Maleki, S., Neyriz-Naghadehi, M., & Asadi-Samani, M. (2015). Antibacterial effects of Solanum tuberosum peel ethanol extract in vitro. Journal of Herbal Medicine Pharmacology, 4(2), 45–48.
   Google Scholar
• Arun, K. B., Chandran, J., Dhanya, R., Krishna, P., Jayamurthy, P., & Nisha, P. (2015). A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato. Food Bioscience, 9, 36–46. https://doi.org/10.1016/j.fbio.2014.10.003
   Web of Science ®Google Scholar
• Bariya, A. R., Patel, A. S., & Joshi, A. B. (2020). Application of natural antioxidants from vegetables, plant and fruits origin into meat and meat products-A review. Journal of Meat Science and Technology| January-March, 8(1), 12–22.
   Google Scholar
• Curti, E., Carini, E., Diantom, A., & Vittadini, E. (2016). The use of potato fibre to improve bread physico-chemical properties during storage. Food Chemistry, 195, 64–70. https://doi.org/10.1016/j.foodchem.2015.03.092
   PubMed Web of Science ®Google Scholar
• Daimary, N., Eldiehy, K. S., Boruah, P., Deka, D., Bora, U., & Kakati, B. K. (2022, February). Potato peels as a sustainable source for biochar, bio-oil and a green heterogeneous catalyst for biodiesel production. Journal of Environmental Chemical Engineering, 10(1), 1–10. https://doi.org/10.1016/j.jece.2021.107108
   Web of Science ®Google Scholar
• Djomo, S. N., Humbert, S., & Blumberga, D. (2008). Life cycle assessment of hydrogen produced from potato steam peels. International Journal of Hydrogen Energy, 33(12), 3067–3072. https://doi.org/10.1016/j.ijhydene.2008.02.006
   Web of Science ®Google Scholar
• Dos Santos, T. C., Gomes, D. P. P., Bonomo, R. C. F., & Franco, M. (2012). Optimisation of solid state fermentation of potato peel for the production of cellulolytic enzymes. Food Chemistry, 133(4), 1299–1304. https://doi.org/10.1016/j.foodchem.2011.11.115
   Web of Science ®Google Scholar
• Fradinho, P., Oliveira, A., Domínguez, H., Torres, M. D., Sousa, I., & Raymundo, A. J. (2020, July). Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract. Innovative Food Science & Emerging Technologies, 63(1), 1–9. https://doi.org/10.1016/j.ifset.2020.102374
   Google Scholar
• Gebrechristos, H. Y., & Chen, W. (2018). Utilization of potato peel as eco‐friendly products: A review. Food Science & Nutrition, 6(6), 1352–1356. https://doi.org/10.1002/fsn3.691
   PubMed Web of Science ®Google Scholar
• Hossain, M. B., Tiwari, B. K., Gangopadhyay, N., O’Donnell, C. P., Brunton, N. P., & Rai, D. K. (2014). Ultrasonic extraction of steroidal alkaloids from potato peel waste. Ultrasonics Sonochemistry, 21(4), 1470–1476. https://doi.org/10.1016/j.ultsonch.2014.01.023
   PubMed Web of Science ®Google Scholar
• Izmirlioglu, G., & Demirci, A. (2015). Enhanced bio-ethanol production from industrial potato waste by statistical medium optimization. International Journal of Molecular Sciences, 16(10), 24490–24505. https://doi.org/10.3390/ijms161024490
   PubMed Web of Science ®Google Scholar
• Javed, A., Ahmad, A., Tahir, A., Shabbir, U., Nouman, M., & Hameed, A. (2019). Potato peel waste-its nutraceutical, industrial and biotechnological applacations. AIMS Agriculture and Food, 4(3), 807–823. https://doi.org/10.3934/agrfood.2019.3.807
   Web of Science ®Google Scholar
• Jeddou, K. B., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., & Nouri-Ellouz, O. (2017). Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry, 217, 668–677. https://doi.org/10.1016/j.foodchem.2016.08.081
   PubMed Web of Science ®Google Scholar
• Jimenez-Champi, D., Romero-Orejon, F. L., Moran-Reyes, A., Muñoz, A. M., & Ramos-Escudero, F. (2023). Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: A review. CyTA-Journal of Food, 21(1), 418–432. https://doi.org/10.1080/19476337.2023.2213746
   Web of Science ®Google Scholar
• Joshi, A., Sethi, S., Arora, B., Azizi, A. F., & Thippeswamy, B. (2020) Potato peel composition and utilization. In P. Raigond, B. Singh, S. Dutt, & S. K. Chakrabarti (Eds.), Potato (pp. 229–245). Springer.
   Google Scholar
• Kang, H. J., & Min, S. C. (2010). Potato peel-based biopolymer film development using high-pressure homogenization, irradiation, and ultrasound. LWT-Food Science Technology, 43(6), 903–909. https://doi.org/10.1016/j.lwt.2010.01.025
   Web of Science ®Google Scholar
• Karamova, N., Tuama, A. A., & Stasevski, Z. (2023). Endophytic microorganisms of potato (Solanum tuberosum L.): Biodiversity, functions and biotechnological potential. Ecological Genetics, 21(2), 123–135. https://doi.org/10.17816/ecogen196737
   Google Scholar
• Kasapidou, E., Sossidou, E., & Mitlianga, P. (2015). Fruit and vegetable co-products as functional feed ingredients in farm animal nutrition for improved product quality. Agriculture, 5(4), 1020–1034. https://doi.org/10.3390/agriculture5041020
   Google Scholar
• Khalid, S., Naseer, A., Shahid, M., Shah, G. M., Ullah, M. I., Waqar, A., Abbas, T., Imran, M., & Rehman, F. (2019). Assessment of nutritional loss with food waste and factors governing this waste at household level in Pakistan. Journal of Cleaner Production, 206, 1015–1024. https://doi.org/10.1016/j.jclepro.2018.09.138
   Web of Science ®Google Scholar
• Khanal, S., Karimi, K., Majumdar, S., Kumar, V., Verma, R., Bhatia, S. K., Kumar, V., Kuca, K., Esteban, J., & Kumar, D. (2023). Sustainable utilization and valorization of potato waste: State of the art, challenges, and perspectives. Biomass Conversion and Biorefinery, 1–26. https://doi.org/10.1007/s13399-023-04521-1
   Google Scholar
• Khawla, B. J., Sameh, M., Imen, G., Donyes, F., Dhouha, G., Raoudha, E. G., & Oumèma, N. E. (2014). Potato peel as feedstock for bioethanol production: A comparison of acidic and enzymatic hydrolysis. Industrial Crops and Products, 52(1), 144–149. https://doi.org/10.1016/j.indcrop.2013.10.025
   Google Scholar
• Khosravi, Z., Sedaghat, R., Baluchnejadmojarad, T., & Roghani, M. (2019, May 1). Diosgenin ameliorates testicular damage in streptozotocin-diabetic rats through attenuation of apoptosis, oxidative stress, and inflammation. International Immunopharmacology, 70, 37–46. https://doi.org/10.1016/j.intimp.2019.01.047
   PubMed Web of Science ®Google Scholar
• Kot, A. M., Pobiega, K., Piwowarek, K., Kieliszek, M., Błażejak, S., Gniewosz, M., & Lipińska, E. (2020, September). Biotechnological methods of management and utilization of potato industry waste—a review. Potato Research, 63(1), 431–447. https://doi.org/10.1007/s11540-019-09449-6
   Google Scholar
• Kumar, H., Bhardwaj, K., Sharma, R., Nepovimova, E., Kuča, K., Dhanjal, D. S., & Kumar, D. (2020). Fruit and vegetable peels: Utilization of high value horticultural waste in novel industrial applications. Mole, 25(12), 2812. https://doi.org/10.3390/molecules25122812
   PubMed Web of Science ®Google Scholar
• Majeed, A., & Muhammad, Z. (2018). Potato production in Pakistan: Challenges and prospective management strategies–a review. Pakistan Journal of Botany, 50(5), 2077–2084.
   Web of Science ®Google Scholar
• Marzocchella, A., Chirone, R., Paulillo, A., Lettieri, P., & Salatino, P. (2022). Sustainability assessment of biotechnological processes: LCA and LCC of second-generation biobutanol production. In C. Teodosiu, S. Fiore, & A. Hospido (Eds.), Assessing progress towards sustainability (pp. 365–382). Elsevier.
   Google Scholar
• Morais, R. R., Pascoal, A. M., Pereira-Júnior, M. A., Batista, K. A., Rodriguez, A. G., & Fernandes, K. F. (2019, September). Bioethanol production from Solanum lycocarpum starch: A sustainable non-food energy source for biofuels. Renewable Energy, 140(1), 361–366. https://doi.org/10.1016/j.renene.2019.02.056
   Google Scholar
• Munekata, P. E., Gullón, B., Pateiro, M., Tomasevic, I., Domínguez, R., & Lorenzo, J. M. (2020, September). Natural antioxidants from seeds and their application in meat products. Antioxidants, 9(9), 8–15. https://doi.org/10.3390/antiox9090815
   Web of Science ®Google Scholar
• Nadalet, C. (2023). Influences of vegan status on protein intake, strength, and bone mineral density [ Doctoral dissertation, Arizona State University].
   Google Scholar
• Ozer Uyar, G. E., & Uyar, B. (2023, October). Potato peel waste fermentation by Rhizopus oryzae to produce lactic acid and ethanol. Food Science and Nutrition, 11(10), 5908–5917. https://doi.org/10.1002/fsn3.3670
   Google Scholar
• Papadochristopoulos, A., Kerry, J. P., Fegan, N., Burgess, C. M., & Duffy, G. (2021, July). Natural anti-microbials for enhanced microbial safety and shelf-life of processed packaged meat. Foods, 10(7), 1–8. https://doi.org/10.3390/foods10071598
   Web of Science ®Google Scholar
• Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2015). Fruit peel waste as a novel low-cost bio adsorbent. Reviews in Chemical Engineering, 31(4), 361–381. https://doi.org/10.1515/revce-2014-0041
   Web of Science ®Google Scholar
• Pathak, P. D., Mandavgane, S. A., Puranik, N. M., Jambhulkar, S. J., & Kulkarni, B. D. (2018). Valorization of potato peel: A biorefinery approach. Critical Reviews in Biotechnology, 38(2), 218–230. https://doi.org/10.1080/07388551.2017.1331337
   PubMed Web of Science ®Google Scholar
• Pathak, N., Singh, S., Singh, P., Singh, P. K., Singh, R., Bala, S., Thirumalesh, B. V., Gaur, R., & Tripathi, M. (2022). Valorization of jackfruit waste into value added products and their potential applications. Frontiers in Nutrition, 9, 1061098. https://doi.org/10.3389/fnut.2022.1061098
   PubMed Web of Science ®Google Scholar
• Richelle, A., Ben Tahar, I., Hassouna, M., & Bogaerts, P. (2015). Macroscopic modelling of bioethanol production from potato peel wastes in batch cultures supplemented with inorganic nitrogen. Bioprocess and Biosystems Engineering, 38(9), 1819–1833. https://doi.org/10.1007/s00449-015-1423-6
   PubMed Web of Science ®Google Scholar
• Rodríguez-Martínez, B., Gullón, B., & Yáñez, R. (2021, October). Identification and recovery of valuable bioactive compounds from potato peels: A comprehensive review. Antioxidants, 10(10), 1–10. https://doi.org/10.3390/antiox10101630
   Web of Science ®Google Scholar
• Rowayshed, G., Sharaf, A. M., El-Faham, S. Y., Ashour, M., & Zaky, A. A. (2015). Utilization of potato peels extract as source of phytochemicals in biscuits. Journal of Basic and Applied Research, 8(3), 190–201.
   Google Scholar
• Samotyja, U. (2019, December). Potato peel as a sustainable resource of natural antioxidants for the food industry. Potato Research, 62(4), 435–451. https://doi.org/10.1007/s11540-019-9419-2
   Web of Science ®Google Scholar
• Sampaio, S. L., Petropoulos, S. A., Alexopoulos, A., Heleno, S. A., Santos-Buelga, C., Barros, L., & Ferreira, I. C. (2020, September). Potato peels as sources of functional compounds for the food industry: A review. Trends in Food Science & Technology, 103(4), 118–129. https://doi.org/10.1016/j.tifs.2020.07.015
   Google Scholar
• Santos, S., Azeitona, D., Lapa, N., Morais, J., Lopes, H., & Mendes, B. (2013). Study on the effect of thermal pre-treatments in the thermophilic anaerobic digestion of a potato peel waste. In International Anaerobic Digestion Symposium within the BioGasWorld, Berlin.
   Google Scholar
• Sepelev, I., & Galoburda, R. (2015). Industrial potato peel waste application in food production: A review. Research for Rural Development, 1,(5) 130–136.
   Google Scholar
• Singh, N., Kamath, V., Narasimhamurthy, K., & Rajini, P. S. (2008). Protective effect of potato peel extract against carbon tetrachloride-induced liver injury in rats. Environmental Toxicology and Pharmacology, 26(2), 241–246. https://doi.org/10.1016/j.etap.2008.05.006
   PubMed Web of Science ®Google Scholar
• Singh, B., Singh, J., Singh, J. P., Kaur, A., & Singh, N. (2020, June). Phenolic compounds in potato (Solanum tuberosum L.) peel and their health‐promoting activities. International Journal of Food Science & Technology, 55(6), 73–81. https://doi.org/10.1111/ijfs.14361
   Web of Science ®Google Scholar
• Tawila, M. A., Omer, H. A. A., & Gad, S. M. (2008). Partial replacing of concentrate feed mixture by potato processing waste in sheep rations. Cellulose, 20(2.50), 26–73.
   Google Scholar
• Tlay, R. H., Abdul-Abbas, S. J., El-Maksoud, A. А. А., Altemimi, A. B., & Abedelmaksoud, T. G. (2023). Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties. Food Systems, 6(1), 53–63. https://doi.org/10.21323/2618-9771-2023-6-1-53-63
   Google Scholar
• Tripathi, M., Diwan, D., Shukla, A. C., Gaffey, J., Pathak, N., Dashora, K., Pandey, A., Sharma, M., Guleria, S., Varjani, S., Nguyen, Q. D., & Gupta, V. K. (2023). Valorization of dragon fruit waste to value-added bioproducts and formulations: A review. Critical Reviews in Biotechnology, 1–19. https://doi.org/10.1080/07388551.2023.2254930
   PubMed Web of Science ®Google Scholar
• Tripathi, M., Sharma, M., Bala, S., Connell, J., Newbold, J. R., Rees, R. M., Aminabhavi, T. M., Thakur, V. K., & Gupta, V. K. (2023). Conversion technologies for valorization of hemp lignocellulosic biomass for potential biorefinery applications. Separation and Purification Technology, 320, 124018. https://doi.org/10.1016/j.seppur.2023.124018
   Web of Science ®Google Scholar
• Vijayaraghavan, P., Arasu, M. V., Rajan, R. A., & Al-Dhabi, N. A. (2019, February). Enhanced production of fibrinolytic enzyme by a new Xanthomonas oryzae IND3 using low-cost culture medium by response surface methodology. Saudi Journal of Biological Sciences, 26(2), 217–224. https://doi.org/10.1016/j.sjbs.2018.08.029
   PubMed Web of Science ®Google Scholar
• Wu, D. (2016). Recycle technology for potato peel waste processing: A review. Procedia Environmental Sciences, 31, 103–107. https://doi.org/10.1016/j.proenv.2016.02.014
   Google Scholar
• Zaheer, K., & Akhtar, M. H. (2016). Potato production, usage, and nutrition—a review. Critical Reviews in Food Science and Nutrition, 56(5), 711–721. https://doi.org/10.1080/10408398.2012.724479
   PubMed Web of Science ®Google Scholar