Extending the Shelf Life of French Fries with Edible Bioactive Coatings from Potato Peels
DOI:
https://doi.org/10.51699/ijbea.v3i4.121Keywords:
Potato Peels, Bioactive Compounds, Antioxidant, Ultrasound Treatment Waste Food Management.Abstract
This study explored the potential of potato peel-derived edible coatings to extend the shelf life of French fries. Potato peels, a food industry byproduct, were utilized as a sustainable source of bioactive compounds. The dried peel composition was analyzed, and an ethanolic extract was prepared. Edible coatings were formulated using this extract, glycerol as a plasticizer, and water as a solvent. French fry samples were coated and stored at 4°C and 50% relative humidity for 18 hours. Peroxide values were monitored during a 9-day refrigerated storage period. Results showed that coated samples had lower peroxide values (13.7 meq/1000g) compared to uncoated controls (17.5 meq/1000g), suggesting the coatings effectively delayed oxidative deterioration. This study demonstrates the potential of potato peel-derived coatings in extending the shelf life of fried food products.
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