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<p>Commercial processing of potatoes generates huge quantities of bioactive-rich waste which has enough potential for valorization. This study explored the incorporation of industrial potato processing waste [potato peel (PP) and potato mash (PM)] in the form of powders and extracts as functional ingredients to enhance the nutritional and structural properties of <i>bhujia</i>, a traditional deep-fried extruded Indian snack. Characterization of potato waste materials revealed higher bioactive and antioxidant potential in potato peel extract and powder compared to potato mash. Potato waste extracts and powders were incorporated at varying levels into chickpea flour-based <i>bhujia</i> formulations (F<sub>1</sub>-F<sub>4</sub>). Compared to the control (F<sub>0</sub>), the addition of extracts and powders significantly (<i>p</i> &lt; 0.05) enhanced the nutritional (fibre, protein and minerals) and phytochemical (total phenolics ~ 40% increase, flavonoids ~ 34% increase and total antioxidant potential ~ 96% increase) profile as confirmed using FTIR analysis. The enriched <i>bhujia</i> formulations exhibited softer texture and increased porosity, which was consistent with the FESEM results. Sensory evaluation identified F<sub>2</sub> (2% PP extract, 4% PM extract, 0.5% PP powder and 4% PM powder) as the most acceptable formulations for product development and shelf-life studies. All bioactive constituents and colour attributes decreased (<i>p</i> &lt; 0.05) during storage. However, due to the higher antioxidant potential of potato peel waste, the product showed better oxidative stability and was shelf stable for six months under ambient temperature conditions. The present study highlights the potential of utilizing potato wastes in developing phytonutritional rich snacks, offering a sustainable approach to functional food formulation and agro-industrial waste utilization.</p>

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Sustainable valorization of industrial potato waste: nutritional and functional characterization of phytonutrient enriched extruded snack

  • 期刊论文

  • 发表日期：

    2026年6月16日

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  • Palak Singh,
  • Sukhpreet Kaur,
  • Poonam Aggarwal,
  • Navjot Kaur,
  • Sumit Grover

摘要

Commercial processing of potatoes generates huge quantities of bioactive-rich waste which has enough potential for valorization. This study explored the incorporation of industrial potato processing waste [potato peel (PP) and potato mash (PM)] in the form of powders and extracts as functional ingredients to enhance the nutritional and structural properties of bhujia, a traditional deep-fried extruded Indian snack. Characterization of potato waste materials revealed higher bioactive and antioxidant potential in potato peel extract and powder compared to potato mash. Potato waste extracts and powders were incorporated at varying levels into chickpea flour-based bhujia formulations (F1-F4). Compared to the control (F0), the addition of extracts and powders significantly (p < 0.05) enhanced the nutritional (fibre, protein and minerals) and phytochemical (total phenolics ~ 40% increase, flavonoids ~ 34% increase and total antioxidant potential ~ 96% increase) profile as confirmed using FTIR analysis. The enriched bhujia formulations exhibited softer texture and increased porosity, which was consistent with the FESEM results. Sensory evaluation identified F2 (2% PP extract, 4% PM extract, 0.5% PP powder and 4% PM powder) as the most acceptable formulations for product development and shelf-life studies. All bioactive constituents and colour attributes decreased (p < 0.05) during storage. However, due to the higher antioxidant potential of potato peel waste, the product showed better oxidative stability and was shelf stable for six months under ambient temperature conditions. The present study highlights the potential of utilizing potato wastes in developing phytonutritional rich snacks, offering a sustainable approach to functional food formulation and agro-industrial waste utilization.