Food-Waste Valorisation: Synergistic Effects of Enabling Technologies and Eutectic Solvents on the Recovery of Bioactives from Violet Potato Peels

Giorgio Grillo; Silvia Tabasso; Giorgio Capaldi; Kristina Radosevic; Ivana Radojčić-Redovniković; Veronika Gunjević; Emanuela Calcio Gaudino; Giancarlo Cravotto

doi:10.3390/foods12112214

Foods (May 2023)

Food-Waste Valorisation: Synergistic Effects of Enabling Technologies and Eutectic Solvents on the Recovery of Bioactives from Violet Potato Peels

Giorgio Grillo,
Silvia Tabasso,
Giorgio Capaldi,
Kristina Radosevic,
Ivana Radojčić-Redovniković,
Veronika Gunjević,
Emanuela Calcio Gaudino,
Giancarlo Cravotto

Affiliations

Giorgio Grillo: Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy
Silvia Tabasso: Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy
Giorgio Capaldi: Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy
Kristina Radosevic: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia
Ivana Radojčić-Redovniković: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia
Veronika Gunjević: Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy
Emanuela Calcio Gaudino: Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy
Giancarlo Cravotto: Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy

DOI: https://doi.org/10.3390/foods12112214
Journal volume & issue: Vol. 12, no. 11
p. 2214

Abstract

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The recovery of valuable bioactive compounds from the main underutilised by-products of the food industry is one of the greatest challenges to be addressed in circular economy. Potato peels are the largest waste generated during potato processing. However, they could be a potential source of valuable bioactive compounds, such as polyphenols, that can be reused as natural antioxidants. Currently, environmentally benign enabling technologies and new types of non-toxic organic solvents for the extraction of bioactive compounds may dramatically improve the sustainability of these processes. This paper focuses on the potential inherent in the valorisation of violet potato peels (VPPs) by recovering antioxidants using natural deep eutectic solvents (NaDES) under ultrasound (US)- and microwave (MW)-assisted extraction. Both the enabling technologies provided performances that were superior to those of conventional extractions in terms of antioxidant activity determined by the DPPH· (2,2-diphenyl-1-picrylhydrazyl) assay. In particular, the most promising approach using NaDES is proven to be the acoustic cavitation with a Trolox eq. of 1874.0 mmolTE/gExtr (40 °C, 500 W, 30 min), vs. the 510.1 mmolTE/gExtr of hydroalcoholic extraction (80 °C, 4 h). The shelf-life of both hydroalcoholic and NaDES-VPPs extracts have been assessed over a period of 24 months, and found that NaDES granted a 5.6-fold shelf-life extension. Finally, the antiproliferative activity of both hydroalcoholic and NaDES-VPPs extracts was evaluated in vitro using the MTS assay on human tumour Caco-2 cells and normal human keratinocyte cells (HaCaT). In particular, NaDES-VPPs extracts exhibited a significantly more pronounced antiproliferative activity compared to the ethanolic extracts without a noteworthy difference between effects on the two cell lines.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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