Valorization of Potato Peel Waste as Natural Additive for Use in Meat Products
Daniela Alejandra Espinoza-García,
Brisa del Mar Torres-Martínez,
Rey David Vargas-Sánchez,
Gastón Ramón Torrescano-Urrutia,
Armida Sánchez-Escalante
Affiliations
Daniela Alejandra Espinoza-García
División de Ciencias Bioquímicas, Instituto Tecnológico Superior de Guasave, Carretera La Brecha SN, Guasave 81149, Mexico
Brisa del Mar Torres-Martínez
Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico
Rey David Vargas-Sánchez
Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico
Gastón Ramón Torrescano-Urrutia
Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico
Armida Sánchez-Escalante
Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico
Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (>50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (>50% of DPPH inhibition) and reducing power activity (p p p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended.
