马铃薯皮中生物活性物质利用研究进展
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摘要
马铃薯皮作为马铃薯加工的副产物,主要作为饲料或者废弃物处理,利用率和附加值低,并且作为废弃物还对环境造成影响。然而马铃薯皮中却含有丰富的生物活性物质,如膳食纤维、果胶、多酚和生物碱,这些物质是天然的抗氧化剂、药物的前体或中间体,可作为高附加值的食品、药品、化妆品等原料。如何有效提取和高效利用这些活性物质成为提高马铃薯附加值的研究热点。
Potato peels, a by-product of potato processing, are mainly utilized as feed, with very low availability and added value, or as wastes with a severe disposal problem to the industry on environmental impact. However, potato peels contain a number of bioactive compounds, such as dietary fibers, pectin, polyphenols and glycoalkaloids, which may be recovered and used as natural antioxidants and precursors or intermediates in medicines industry. Hence, potato peels as a source of bioactive compound could be applied on food, medicines and cosmetics industries. How to extract and improve their availability from potato peels is attracting more attentions. This review summarizes the potato peel utilizations, focuses on the mentioned four constituents, and highlights the potential of an important by-product of the potato processing industry as a source of bioactive compounds.
Potato peels, a by-product of potato processing, are mainly utilized as feed, with very low availability and added value, or as wastes with a severe disposal problem to the industry on environmental impact. However, potato peels contain a number of bioactive compounds, such as dietary fibers, pectin, polyphenols and glycoalkaloids, which may be recovered and used as natural antioxidants and precursors or intermediates in medicines industry. Hence, potato peels as a source of bioactive compound could be applied on food, medicines and cosmetics industries. How to extract and improve their availability from potato peels is attracting more attentions. This review summarizes the potato peel utilizations, focuses on the mentioned four constituents, and highlights the potential of an important by-product of the potato processing industry as a source of bioactive compounds.
引文
[1]陈萌山,王小虎.中国马铃薯主食产业化发展与展望[J].农业经济问题,2015(12):4-11.
[2]SINGH A,NAIR G R,LIPLAP P,et al.Effect of dielectric properties of a solvent-water mixture used in microwave-assisted extraction of antioxidants from potato peels[J].Antioxidants,2014,3(1):99-113.
[3]卢肖平.马铃薯主粮化战略的意义、瓶颈与政策建议[J].华中农业大学学报(社会科学版),2015(3):1-7.
[4]杨雅伦,郭燕枝,孙君茂.我国马铃薯产业发展现状及未来展望[J].中国农业科技导报,2017,19(1):29-36.
[5]CHANG K C.Polyphenol antioxidants from potato peels:Extraction,optimization and application to stabilizing lipid oxidation in foods[R].Proceedings of the National Conference on Undergraduate Research(NCUR),Ithaca College,New York,USA,2011.
[6]何玉华,秦贵信,姜海龙,等.马铃薯淀粉渣在动物生产中的应用研究进展[J].中国畜牧杂志,2016,52(16):73-77.
[7]吴笛.马铃薯皮渣与牛粪不同配比产沼气效果研究[J].中国沼气,2017,35(2):77-80.
[8]YIN L,CHEN T,LI Y,et al.A comparative study on total anthocyanin content,composition of anthocyanidin,total phenolic content and antioxidant activity of pigmented potato peel and flesh[J].Food Science and Technology Research,2016,22(2):219-226.
[9]VIRTANEN S,CHOWREDDY R R,IRMAK S,et al.Food industry co-streams:Potential raw materials for biodegradable mulch film applications[J].Journal of Polymers and the Environment,2016,25(4):1110-1130.
[10]AZMAT R,MOIN S,SALEEM A.Remediation of Cu metal-induced accelerated Fenton reaction by potato peels bio-sorbent[J].Environmental Monitoring and Assessment,2016,188(12):674.
[11]WU D.Recycle technology for potato peel waste processing:A Review[J].Procedia Environmental Sciences,2016(31):103-107.
[12]MOGO?T,DONDOI C,IACOBINI A E.A review of dietary fiber in the diabetic diet[J].Romanian Journal of Diabetes Nutrition and Metabolic Diseases,2017,24(2):161-164.
[13]高宇萍.马铃薯渣中膳食纤维的提取及水合性质研究[D].呼和浩特:内蒙古农业大学,2012.
[14]马森.甜菜粕膳食纤维的提取、改性及其机理研究[D].广州:华南理工大学,2012.
[15]FIGUEROLA F,HURTADO MAL,ESTéVEZ AMA,et al.Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment[J].Food Chemistry,2005,91(3):395-401.
[16]TOMA R B,ORR P H,D’APPOLONIA B,et al.Physical and chemical properties of potato peel as a source of dietary fiber in bread[J].Journal of Food Science,1979,44(5):1403-1407.
[17]ARORA A,CAMIRE M E.Performance of potato peels in muffins and cookies[J].Food Research International,1994,27(1):15-22.
[18]BEN J K,BOUAZIZ F,ZOUARIELLOUZI S,et al.Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein[J].Food Chemistry,2016(217):668-677.
[19]莎日娜.马铃薯渣制取可溶性膳食纤维工艺的研究[D].呼和浩特:内蒙古工业大学,2015.
[20]崔懂礼,杨雅兴,金燕,等.马铃薯渣纤维素的纯化及纳纤化[J].天津科技大学学报,2015(1):51-55.
[21]魏玉梅,董轶,刘磊,等.马铃薯皮渣中膳食纤维提取条件的优化研究[J].食品研究与开发,2015,36(22):33-35.
[22]姜海花,奚可畏.破壁处理提取马铃薯渣中膳食纤维的研究[J].中国高新区,2017(9):144-145.
[23]杨希娟,党斌.马铃薯渣中提取果胶的工艺优化及产品成分分析[J].食品科学,2011,32(4):25-30.
[24]SUNDARI N.Extrication of pectin from waste peels:Areview[J].Research Journal of Pharmaceutical Biological&Chemical Sciences,2015,6(2):1841-1848.
[25]耿敬章,陈志远.橘皮果胶的提取工艺及性质研究[J].食品工业,2013,34(5):82-85.
[26]SUNDARI N.Extrication of pectin from waste peels:Areview[J].Research Journal of Pharmaceutical Biological&Chemical Sciences,2015,6(2):1841-1848.
[27]韩健,王永春,黄震.果胶凝胶在生物医学应用上的研究进展[J].农产品加工,2015(2):58-60.
[28]胡文静,张良珂,刘静,等.含果胶盖塞型脉冲胶囊的制备及体外释放研究[J].中国药学杂志,2009,44(9):685-687.
[29]SRIVASTAVA P,MALVIYA R.Sources of pectin,extraction and its applications in pharmaceutical industry-An overview[J].Cheminform,2011,42(42):20-37.
[30]ADETUNJI L R,ADEKUNLE A,ORSAT V,et al.Advances in the pectin production process using novel extraction techniques:A review[J].Food Hydrocolloids,2017(62):239-250.
[31]李朋亮,刘敦华.苹果渣果胶提取的优化[J].食品科技,2013(12):242-245.
[32]孙俊良,杜寒梅,梁新红,等.响应面法优化蒸汽爆破技术提取苹果果胶工艺[J].食品科学,2017,38(14):270-275.
[33]PELLATI F,BENVENUTI S,MAGRO L,et al.Analysis of phenolic compounds and radical scavenging activity of Echinacea spp[J].Journal of Pharmaceutical and Biomedical Analysis,2004,35(2):289-301.
[34]寇兴然,朱松,马朝阳,等.植物多酚生物利用度及提高方法研究进展[J].食品与生物技术学报,2017,36(1):1-7.
[35]周胜男,陆宁.马铃薯中多酚类物质提取方法的研究[J].食品工业科技,2009(9):217-219.
[36]MOHDALY A A,MOHAMED A S,IRYNA S,et al.Antioxidant properties of various solvent extracts of potato peel,sugar beet pulp and sesame cake[J].Journal of the Science of Food and Agriculture,2010(90):218-226.
[37]符莎露,吴甜甜,吴春华,等.植物多酚的抗氧化和抗菌机理及其在食品中的应用[J].食品工业,2016,37(6):242-246.
[38]SINGH A,SABALLY K,KUBOW S,et al.Microwaveassisted extraction of phenolic antioxidants from potato peels[J].Molecules,2011,16(3):2218-2232.
[39]张薇,赵杰,郭家骏,等.马铃薯皮中黄酮类物质测定及含量[J].中国马铃薯,2013(5):265-272.
[40]LI C L,LIU C,LIU T Y,et al.Optimization of conditions for extraction of chlorogenic acid from potato peel[J].Food Science,2014,35(12):70-74.
[41]曹艳萍,李霄,薛成虎,等.马铃薯皮多酚类物质的超声波提取工艺研究[J].延安大学学报(自然科学版),2012,31(3):72-75.
[42]屈文秀,刁小琴,关海宁,等.正交优化微波辅助提取马铃薯皮渣多酚工艺及抑菌研究[J].山西农业科学,2017(10):1698-1701.
[43]ANASTACIO A,SILVA R,CARVALHO I S.Phenolics extraction from sweet potato peels:Modeling and optimization by response surface modeling and artificial neural network[J].Journal of Food Science and Technology,2016,53(12):4117-4125.
[44]KUMARI B,TIWARI B K,HOSSAIN M B,et al.Ultrasound-assisted extraction of polyphenols from potato peels:Profiling and kinetic modeling[J].International Journal of Food Science&Technology,2017,52(6):1432-1439.
[45]申迎宾.四种谷物多酚抗氧化、降血脂作用评价研究[D].无锡:江南大学,2016.
[46]李霄,陈慧,周苗苗.马铃薯皮中多酚类物质的抗氧化性研究[J].当代化工,2017,46(8):1509-1512.
[47]ALAMED J,CHAIYASIT W,MC CLEMENTS D,et al.Relationships between free radical scavenging and antioxidant activity in foods[J].J Agric Food Chem,2009(57):2969-2976.
[48]FRANCO D,PATEIRO M,AMADO I R,et al.Antioxidant ability of potato(Solanum tuberosum)peel extracts to inhibit soybean oil oxidation[J].European Journal of Lipid Science&Technology,2016,118(12):1891-1902.
[49]SABEENA FARVIN K H,GREJSEN H D,JACOBSEN C.Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel(Trachurus trachurus):Effect on lipid and protein oxidation[J].Food Chemistry,2012,131(3):843-851.
[50]SWEETIE R KANATT,RAMESH CHANDER,PRADHAKRISHNA,et al.Potato peel extract a natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat[J].Journal of Agricultural&Food Chemistry,2005,53(5):1499-1504.
[51]SCHIEBER A,MARLENY B,SALDA?A D A.Potato peels:A source of nutritionally and pharmacologically interesting compounds-A review[J].Food,2009(3):23-29.
[52]刘蕾.马铃薯中龙葵素的研究进展[J].农业科技与装备,2017(1):70-71.
[53]徐敏慧,刘珂伟,张晓慧,等.马铃薯中龙葵素的研究进展[J].保鲜与加工,2017(1):112-116.
[54]HOSSAIN M B,BRUNTON N P,RAI D K.Effect of drying methods on the steroidal alkaloid content of potato peels,shoots and berries[J].Molecules,2016,21(4):403.
[55]HOSSAIN M B,RAWSON A,AGUILO-AGUAYO I,et al.Recovery of steroidal alkaloids from potato peels using pressurized liquid extraction[J].Molecules,2015,20(5):8560-8573.
[56]MOHAMMAD B,HOSSAIN,BRIJESH K,et al.Ultrasonic extraction of steroidal alkaloids from potato peel waste[J].Ultrasonics Sonochemistry,2014,21(4):1470-1476.
[2]SINGH A,NAIR G R,LIPLAP P,et al.Effect of dielectric properties of a solvent-water mixture used in microwave-assisted extraction of antioxidants from potato peels[J].Antioxidants,2014,3(1):99-113.
[3]卢肖平.马铃薯主粮化战略的意义、瓶颈与政策建议[J].华中农业大学学报(社会科学版),2015(3):1-7.
[4]杨雅伦,郭燕枝,孙君茂.我国马铃薯产业发展现状及未来展望[J].中国农业科技导报,2017,19(1):29-36.
[5]CHANG K C.Polyphenol antioxidants from potato peels:Extraction,optimization and application to stabilizing lipid oxidation in foods[R].Proceedings of the National Conference on Undergraduate Research(NCUR),Ithaca College,New York,USA,2011.
[6]何玉华,秦贵信,姜海龙,等.马铃薯淀粉渣在动物生产中的应用研究进展[J].中国畜牧杂志,2016,52(16):73-77.
[7]吴笛.马铃薯皮渣与牛粪不同配比产沼气效果研究[J].中国沼气,2017,35(2):77-80.
[8]YIN L,CHEN T,LI Y,et al.A comparative study on total anthocyanin content,composition of anthocyanidin,total phenolic content and antioxidant activity of pigmented potato peel and flesh[J].Food Science and Technology Research,2016,22(2):219-226.
[9]VIRTANEN S,CHOWREDDY R R,IRMAK S,et al.Food industry co-streams:Potential raw materials for biodegradable mulch film applications[J].Journal of Polymers and the Environment,2016,25(4):1110-1130.
[10]AZMAT R,MOIN S,SALEEM A.Remediation of Cu metal-induced accelerated Fenton reaction by potato peels bio-sorbent[J].Environmental Monitoring and Assessment,2016,188(12):674.
[11]WU D.Recycle technology for potato peel waste processing:A Review[J].Procedia Environmental Sciences,2016(31):103-107.
[12]MOGO?T,DONDOI C,IACOBINI A E.A review of dietary fiber in the diabetic diet[J].Romanian Journal of Diabetes Nutrition and Metabolic Diseases,2017,24(2):161-164.
[13]高宇萍.马铃薯渣中膳食纤维的提取及水合性质研究[D].呼和浩特:内蒙古农业大学,2012.
[14]马森.甜菜粕膳食纤维的提取、改性及其机理研究[D].广州:华南理工大学,2012.
[15]FIGUEROLA F,HURTADO MAL,ESTéVEZ AMA,et al.Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment[J].Food Chemistry,2005,91(3):395-401.
[16]TOMA R B,ORR P H,D’APPOLONIA B,et al.Physical and chemical properties of potato peel as a source of dietary fiber in bread[J].Journal of Food Science,1979,44(5):1403-1407.
[17]ARORA A,CAMIRE M E.Performance of potato peels in muffins and cookies[J].Food Research International,1994,27(1):15-22.
[18]BEN J K,BOUAZIZ F,ZOUARIELLOUZI S,et al.Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein[J].Food Chemistry,2016(217):668-677.
[19]莎日娜.马铃薯渣制取可溶性膳食纤维工艺的研究[D].呼和浩特:内蒙古工业大学,2015.
[20]崔懂礼,杨雅兴,金燕,等.马铃薯渣纤维素的纯化及纳纤化[J].天津科技大学学报,2015(1):51-55.
[21]魏玉梅,董轶,刘磊,等.马铃薯皮渣中膳食纤维提取条件的优化研究[J].食品研究与开发,2015,36(22):33-35.
[22]姜海花,奚可畏.破壁处理提取马铃薯渣中膳食纤维的研究[J].中国高新区,2017(9):144-145.
[23]杨希娟,党斌.马铃薯渣中提取果胶的工艺优化及产品成分分析[J].食品科学,2011,32(4):25-30.
[24]SUNDARI N.Extrication of pectin from waste peels:Areview[J].Research Journal of Pharmaceutical Biological&Chemical Sciences,2015,6(2):1841-1848.
[25]耿敬章,陈志远.橘皮果胶的提取工艺及性质研究[J].食品工业,2013,34(5):82-85.
[26]SUNDARI N.Extrication of pectin from waste peels:Areview[J].Research Journal of Pharmaceutical Biological&Chemical Sciences,2015,6(2):1841-1848.
[27]韩健,王永春,黄震.果胶凝胶在生物医学应用上的研究进展[J].农产品加工,2015(2):58-60.
[28]胡文静,张良珂,刘静,等.含果胶盖塞型脉冲胶囊的制备及体外释放研究[J].中国药学杂志,2009,44(9):685-687.
[29]SRIVASTAVA P,MALVIYA R.Sources of pectin,extraction and its applications in pharmaceutical industry-An overview[J].Cheminform,2011,42(42):20-37.
[30]ADETUNJI L R,ADEKUNLE A,ORSAT V,et al.Advances in the pectin production process using novel extraction techniques:A review[J].Food Hydrocolloids,2017(62):239-250.
[31]李朋亮,刘敦华.苹果渣果胶提取的优化[J].食品科技,2013(12):242-245.
[32]孙俊良,杜寒梅,梁新红,等.响应面法优化蒸汽爆破技术提取苹果果胶工艺[J].食品科学,2017,38(14):270-275.
[33]PELLATI F,BENVENUTI S,MAGRO L,et al.Analysis of phenolic compounds and radical scavenging activity of Echinacea spp[J].Journal of Pharmaceutical and Biomedical Analysis,2004,35(2):289-301.
[34]寇兴然,朱松,马朝阳,等.植物多酚生物利用度及提高方法研究进展[J].食品与生物技术学报,2017,36(1):1-7.
[35]周胜男,陆宁.马铃薯中多酚类物质提取方法的研究[J].食品工业科技,2009(9):217-219.
[36]MOHDALY A A,MOHAMED A S,IRYNA S,et al.Antioxidant properties of various solvent extracts of potato peel,sugar beet pulp and sesame cake[J].Journal of the Science of Food and Agriculture,2010(90):218-226.
[37]符莎露,吴甜甜,吴春华,等.植物多酚的抗氧化和抗菌机理及其在食品中的应用[J].食品工业,2016,37(6):242-246.
[38]SINGH A,SABALLY K,KUBOW S,et al.Microwaveassisted extraction of phenolic antioxidants from potato peels[J].Molecules,2011,16(3):2218-2232.
[39]张薇,赵杰,郭家骏,等.马铃薯皮中黄酮类物质测定及含量[J].中国马铃薯,2013(5):265-272.
[40]LI C L,LIU C,LIU T Y,et al.Optimization of conditions for extraction of chlorogenic acid from potato peel[J].Food Science,2014,35(12):70-74.
[41]曹艳萍,李霄,薛成虎,等.马铃薯皮多酚类物质的超声波提取工艺研究[J].延安大学学报(自然科学版),2012,31(3):72-75.
[42]屈文秀,刁小琴,关海宁,等.正交优化微波辅助提取马铃薯皮渣多酚工艺及抑菌研究[J].山西农业科学,2017(10):1698-1701.
[43]ANASTACIO A,SILVA R,CARVALHO I S.Phenolics extraction from sweet potato peels:Modeling and optimization by response surface modeling and artificial neural network[J].Journal of Food Science and Technology,2016,53(12):4117-4125.
[44]KUMARI B,TIWARI B K,HOSSAIN M B,et al.Ultrasound-assisted extraction of polyphenols from potato peels:Profiling and kinetic modeling[J].International Journal of Food Science&Technology,2017,52(6):1432-1439.
[45]申迎宾.四种谷物多酚抗氧化、降血脂作用评价研究[D].无锡:江南大学,2016.
[46]李霄,陈慧,周苗苗.马铃薯皮中多酚类物质的抗氧化性研究[J].当代化工,2017,46(8):1509-1512.
[47]ALAMED J,CHAIYASIT W,MC CLEMENTS D,et al.Relationships between free radical scavenging and antioxidant activity in foods[J].J Agric Food Chem,2009(57):2969-2976.
[48]FRANCO D,PATEIRO M,AMADO I R,et al.Antioxidant ability of potato(Solanum tuberosum)peel extracts to inhibit soybean oil oxidation[J].European Journal of Lipid Science&Technology,2016,118(12):1891-1902.
[49]SABEENA FARVIN K H,GREJSEN H D,JACOBSEN C.Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel(Trachurus trachurus):Effect on lipid and protein oxidation[J].Food Chemistry,2012,131(3):843-851.
[50]SWEETIE R KANATT,RAMESH CHANDER,PRADHAKRISHNA,et al.Potato peel extract a natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat[J].Journal of Agricultural&Food Chemistry,2005,53(5):1499-1504.
[51]SCHIEBER A,MARLENY B,SALDA?A D A.Potato peels:A source of nutritionally and pharmacologically interesting compounds-A review[J].Food,2009(3):23-29.
[52]刘蕾.马铃薯中龙葵素的研究进展[J].农业科技与装备,2017(1):70-71.
[53]徐敏慧,刘珂伟,张晓慧,等.马铃薯中龙葵素的研究进展[J].保鲜与加工,2017(1):112-116.
[54]HOSSAIN M B,BRUNTON N P,RAI D K.Effect of drying methods on the steroidal alkaloid content of potato peels,shoots and berries[J].Molecules,2016,21(4):403.
[55]HOSSAIN M B,RAWSON A,AGUILO-AGUAYO I,et al.Recovery of steroidal alkaloids from potato peels using pressurized liquid extraction[J].Molecules,2015,20(5):8560-8573.
[56]MOHAMMAD B,HOSSAIN,BRIJESH K,et al.Ultrasonic extraction of steroidal alkaloids from potato peel waste[J].Ultrasonics Sonochemistry,2014,21(4):1470-1476.