Review
Version 1
Preserved in Portico This version is not peer-reviewed
Functional Food based on Potato
Version 1
: Received: 8 May 2023 / Approved: 18 May 2023 / Online: 18 May 2023 (09:48:15 CEST)
A peer-reviewed article of this Preprint also exists.
Xu, J.; Li, Y.; Kaur, L.; Singh, J.; Zeng, F. Functional Food Based on Potato. Foods 2023, 12, 2145. Xu, J.; Li, Y.; Kaur, L.; Singh, J.; Zeng, F. Functional Food Based on Potato. Foods 2023, 12, 2145.
Abstract
Potato (Solanum tuberosum L) gradually becomes a stable food worldwide since it can be treated as practical nutritional supplement and antioxidant, as well as energy provider for human beings. Financially and nutritionally, cultivation and utility of potatoes is worthy enough attention of the world. To further explore functionality and maximize utilization of component parts, also to develop new products based on potato still be an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence the changes in the key functional components of potatoes and discuss referred research focuses, then help further researchers to make efforts into. Afterwards, it summarizes the application of the latest commercial products and potential value of components existing in potato. Particularly, there are several main tasks for the next potato research: preparing starchy foods for special group of people and developing fiber-rich products to supply the dietary fiber intake as well as manufacturing bio-friendly and specific design films/coating in packaging industry; extracting bioactive proteins and potato protease inhibitors with high biological activity, and continue to build new commercial products based on potato protein and examine their health benefits. Noteworthy, the preservation methods play a key role in phytochemicals contents left in foods and potato performs superior to many common vegetables when meeting demand of mineral daily intake and alleviating mineral deficiencies.
Keywords
Starchy food; potato protease inhibitors; phytochemicals; antioxidants; cancer prevention
Subject
Chemistry and Materials Science, Food Chemistry
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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