Valorization of Potato Peel Waste as Natural Additive for Use in Meat Products

Abstract

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 (<0.5 abs) (p < 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level (p < 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments (p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended.