关于红薯皮(Solanum tuberosum L. cv. Red Holland)的研究:采用不同干燥技术的特性、成分和片剂配方

Divya Tripathi, Muskan Kumari, Anil Kumar Chauhan, Dinesh Kumar, Madhukiran R. Dhondale
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摘要

马铃薯皮是最未得到充分利用的废物之一,对人类大有裨益。红薯皮粉的制备采用了托盘干燥法和真空烘箱干燥法。在对红薯皮粉进行近似分析后,还对其进行了表征,包括傅立叶变换红外光谱、X射线衍射、热重分析、电导率分析和扫描电子显微镜。然后使用超声辅助萃取法从果皮中提取生物活性化合物。对托盘干燥马铃薯果皮粉和真空烘烤马铃薯果皮粉的定性评估表明,干燥技术对生物活性化合物有很大影响。两种样品的总酚含量(TPC)、总黄酮含量(TFC)和 DPPH 值均表明,红薯皮粉是抗氧化剂的丰富来源。预压缩特性结果表明,两种马铃薯皮粉都没有表现出 "优异 "的流动特性。然而,添加氨甲蝶呤钠后,流动性得到了改善,因此可以用马铃薯皮制成片剂。这项研究强调了马铃薯皮这一废弃产品作为有价值的生物活性化合物来源的潜力。因此,马铃薯皮可用于配制功能性食品和营养保健品,促进食品加工业的可持续发展和增值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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A study on red potato peel (Solanum tuberosum L. cv. Red Holland): characterization, composition and formulation of tablet using different drying techniques

Potato peels are one of the most under-utilized wastes which can be highly beneficial to mankind. The red potato peel powder was prepared by using tray drying and vacuum-oven drying method. The proximate analysis of red potato peel powder was conducted followed by its characterization which includes FT-IR, XRD, TGA, DSC, and SEM. Bioactive compounds were then extracted from the peel using ultrasound-assisted extraction. The qualitative estimation for tray-dried potato peel powder and vacuum-oven potato peel powder suggested that the drying techniques have a substantial effect on the bioactive compounds. The values obtained for total phenolic content (TPC), total flavonoid content (TFC) and DPPH for both samples showed that red potato peel powder is a rich source of antioxidants. The pre-compression properties results indicated that neither of the potato peel powders exhibited ‘Excellent’ flow characteristics. However, the addition of croscarmellose sodium improved the flow characteristics, making it feasible to create a tablet from the peel itself. This study highlights the potential of potato peels, a waste product, as a source of valuable bioactive compounds. Thus, it can be utilized in formulation of functional foods and nutraceuticals; promoting sustainability and value addition in the food processing industry.

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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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