Converting potato peel waste into bioactive extracts: reduction of pesticides by traditional and novel pretreatment technologies-Reference-Cited by-同舟云学术

Converting potato peel waste into bioactive extracts: reduction of pesticides by traditional and novel pretreatment technologies

Published:2024 Issue: Volume: Page:
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Nguyen Thanh-Tri¹^ORCID,Rosselló Carmen²,Mikhaylin Sergey³^ORCID,Ratti Cristina¹

Affiliation:

1. Department of Soils Science and Agri-Food Engineering, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada

2. Department of Chemistry, University of the Balearic Islands, Palma, 07122 Mallorca, Spain

3. EcoFoodLab, Food Science Department, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada

Abstract

Pretreatment intensification demonstrated excellent potential for reducing hydrophilic pesticides in potato peel while preserving significant bioactive compound extracts.

Funder

Natural Sciences and Engineering Research Council of Canada

Ministerio de Ciencia e Innovación

Agencia Estatal de Investigación

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00173C

Reference57 articles.

1. Government of Canada , https://agriculture.canada.ca/en/sector/horticulture/reports/potato-market-information-review-2021-22 (visit date: 2023-11-25)

2. Isolation and characterization of functional components from peel samples of six potatoes varieties growing in Ontario

3. Utilization of potato peel as eco-friendly products: A review

4. Stabilization of apple peel by drying. Influence of temperature and ultrasound application on drying kinetics and product quality

5. Bioactive dietary Fiber powder from asparagus leaf by-product: Effect of low-temperature ball milling on physico-chemical, functional and microstructural characteristics

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