International Journal of Biological Engineering and Agriculture

ISSN: 2833-5376
Volume 03 Number 04 (2024)
Impact Factor: 9.51
SJIF (2023): 3.916
www.inter-publishing.com

Article

Extending the Shelf Life of French Fries with Edible Bioactive

Coatings from Potato Peels

Haneen Abdulamir Alasady1*, Luay S. Khaleefah2, Sadeq Muneer Shawkat3

1. Al-Qasim Green University, College of food science, Republic of Iraq, Babylon, Iraq
* Correspondence: haneen@fosci.uoqasim.edu.iq

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.

Keywords: Potato Peels, Bioactive Compounds, Antioxidant, Ultrasound Treatment Waste Food
Management.

1. Introduction
Citation: Alasady, H, A. Extending Food preservation is a critical component of the food supply chain, ensuring that
the Shelf Life of French Fries with
food remains safe, nutritious, and palatable for consumption over extended periods. The
Edible Bioactive Coatings from
Potato Peels. International Journal of main goals of food preservation are to prevent spoilage, minimize food waste, and retain
Biological Engineering and the quality and safety of food products (Chauhan, Dhir et al. 2021) . As global populations
Agriculture 2024, 3(4), 513-521.
rise and urbanization increases, the demand for effective food preservation methods has
Received: 10th June 2024 become more pressing, highlighting the need for innovative solutions that adapt to
Revised: 11th July 2024
Accepted: 24th August 2024
changing consumer preferences and technological advancements.
Published: 26th Sept 2024 Food preservation plays several key roles. First and foremost, it enhances safety by
inhibiting the growth of pathogenic bacteria, yeast, and Molds that can lead to foodborne
illnesses (Fuenmayor and Licciardello 2024). Effective preservation methods not only
Copyright: © 2024 by the authors. reduce health risks but also ensure that the nutritional quality of food is maintained. By
Submitted for open access
publication under the terms and slowing down enzymatic degradation and oxidation processes, techniques such as
conditions of the Creative refrigeration or the use of preservatives help retain essential vitamins and minerals
Commons Attribution (CC BY)
license
(Olvera-Aguirre, Piñeiro-Vázquez et al. 2023). Additionally, effective preservation is
(https://creativecommons.org/lice economically significant; the global food system faces substantial strain from production
nses/by/4.0/)
losses caused by spoilage. Reducing waste not only saves money for producers and
consumers but also alleviates pressure on resources used in food production (Heng, Tan

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 514

et al. 2024). Furthermore, many food preservation methods—like canning, fermentation,

and drying—hold cultural significance, allowing for the enjoyment of seasonal foods
throughout the year and promoting diversity in diets (Xiang, Sun-Waterhouse et al. 2019).
However, extending the shelf life of food presents several challenges. One major
issue is microbial resistance; as preservation methods evolve, so do the microorganisms
threatening food safety. For instance, some bacteria have developed resistance to
traditional preservatives, necessitating the exploration of alternative strategies that
maintain safety (Zhang, Liu et al. 2021). Additionally, there is a growing consumer
preference for natural products, influencing the development of preservation methods.
Many conventional preservatives are viewed skeptically, prompting consumers to seek
safer, more natural alternatives (Kumar and Rajput 2023). This shift challenges the food
industry to innovate while providing effective solutions.
Edible biofilms and coatings are thin layers made from natural materials that can be
applied to food products to enhance their quality and safety. These coatings are primarily
composed of biopolymers such as proteins, polysaccharides, and lipids, which can be
consumed safely along with the food (Walait, Mir et al. 2022). Edible coatings can be
applied as a thin film over fresh produce, meats, or baked goods, while biofilms serve a
similar function but may offer additional properties, such as improved mechanical
strength or barrier characteristics.
The benefits of edible coatings in the food industry are numerous. One key
advantage is their ability to extend shelf life. By creating a barrier against oxygen,
moisture, and other environmental factors, edible coatings significantly reduce spoilage,
helping to minimize food waste—a significant issue in the food supply chain (Perez-
Vazquez, Barciela et al. 2023). Moreover, many edible coatings incorporate antimicrobial
agents derived from natural sources, such as essential oils or plant extracts, which inhibit
the growth of spoilage and pathogenic microorganisms, thereby enhancing food safety
(Duda-Chodak, Tarko et al. 2023).
Edible coatings can also be enriched with bioactive compounds, such as vitamins
and antioxidants, improving the nutritional profile of food products (Antonino, Difonzo
et al. 2024). This feature is particularly appealing in health-conscious markets.
Additionally, these coatings help retain moisture within the food, thus maintaining
texture and quality, which is especially beneficial for baked goods and fruits that can dry
out during storage (Ungureanu, Tihan et al. 2023).
Another important benefit is the reduction of reliance on synthetic packaging
materials. By incorporating edible coatings, the food industry can lower its environmental
impact, as these coatings are biodegradable and support sustainability goals (Zhang, Liu
et al. 2021). Finally, as consumers increasingly seek natural and minimally processed food
products, edible coatings enhance product appeal while meeting these demands (Patil,
Shams et al. 2023).
Using potato peel waste in edible coatings offers a sustainable solution, addressing
both food waste and preservation challenges. These natural coatings can create effective
barriers against moisture and oxygen, significantly extending the shelf life of various food
products (Mishra and Poonia 2022). Additionally, the antimicrobial properties of bioactive
compounds present in potato peels can inhibit the growth of spoilage microorganisms,
thereby improving food safety (Hidayat, Sufiawati et al. 2024). This research focuses on
the potential of edible coatings derived from potato peels to extend the shelf life of French
fries, a popular and perishable food item. By utilizing waste potato peels, this approach
offers a sustainable solution that aligns with current trends in food preservation. The
objectives of this study are to develop edible coatings from potato peel extracts and
evaluate the effectiveness of these coatings in extending the shelf life of French fries.

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2. Materials and Methods

Preparation of potato peel material:
Potato peels (Solanum Tuberosum L.) were obtained from a potato chip
manufacturing facility in Baghdad, Iraq. The peels were manually inspected to remove
contaminants and extraneous matter. Excess moisture was removed by filtration, and the
peels were rinsed thoroughly with tap water.
Cleaned potato peels were dried in a ventilated oven at 40°C until completely dehydrated.
The dried peels were then ground using a laboratory disc mill (Model SC-7880, Silver
Crest, China) and sieved to a particle size of 25 mm. The processed potato peel powder
was stored in a tightly sealed PET container at -18°C for subsequent analysis, as shown in
the schematic diagram (fig 1.).

Fig 1. Schematic diagram showing the manufacture of edible bioactive coatings from
Potato Peels (Solanum Tuberosum L.) according to the three major steps.
Determination Chemical composition of potato peels:
The chemical composition of the potato peels was analyzed using standard
methods. Moisture content was determined by drying the samples in a hot air oven at
105°C until constant weight, as described by (Sepelevs, Zagorska et al. 2020). Ash content
was measured by incinerating the samples in a muffle furnace at 550°C, following the
protocol of (Almeida, Costa et al. 2024). Ether extract (total lipids) was quantified using
the Soxhlet extraction method, as outlined by (Rehman, Habib et al. 2004). Crude Fiber
was determined by acid-base digestion, as per the procedure given by (Hoque, Alam et
al. 2018). Total nitrogen was measured using the Kjeldahl method, and protein content
was calculated by multiplying the total nitrogen by a factor of 6.25 (Alam, Rana et al. 2020).
Finally, total carbohydrate content was determined by subtracting the sum of moisture,
crude protein, crude lipids, ash, and crude Fiber from 100% (Pathak and Agarwal 2017).

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Determination of phytochemical profile and antioxidant potential of ethanol extracts

from potato peels:
The total phenolic content of potato peel extracts was quantified using the Folin-
Ciocalteu method, following the procedure outlined by (Jahanban-Esfahlan, Modaeinama
et al. 2019). Gallic acid served as a standard for calibration, and the results were expressed
as gallic acid equivalents. The total flavonoid content of the potato peel extracts was
quantified using the aluminium chloride colorimetric method described by (Asghar,
Yousuf et al. 2016). The results were expressed as rutin equivalents. The absorbance was
measured against a blank at 760 nm for total phenolics and 510 nm for total flavonoids
using a UV-visible spectrophotometer (Shafii and Sedaghat 2017). The antioxidant activity
of the samples was assessed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical
scavenging assay, as described by (Kim, Soh et al. 2019). Briefly, 200 μL of each sample
was mixed with 2 mL of a DPPH solution (Sigma-Merck, UK). The mixture was incubated
for 30 minutes in the dark, and the absorbance was measured at 517 nm using a UV-Vis
spectrophotometer. The antioxidant activity was expressed as the percentage inhibition
of DPPH radical compared to a control containing methanol instead of the sample.

Preparation of Potato Peel Coating:

Potato peel powder obtained by drying and grinding potato peel waste (Kadam,
Tiwari et al. 2015) was subjected to ultrasound treatment at 20 kHz frequency and 100 W
power for 10 minutes (Chavan and Kulkarni 2019) and then mixed with distilled water at
a ratio of 1:15 (powder: water, w/w) (Jimenez-Champi, Romero-Orejon et al. 2023), with
the mixture stirred continuously until the powder was fully dispersed. Glycerol was
added to the potato peel-water solution as a plasticizer, at a concentration of 10% based
on the weight of the potato peel powder (Yao, Liu et al. 2004), and mixed thoroughly. The
resulting potato peel-water-glycerol solution was then poured onto a flat, level surface
and allowed to dry at room temperature or in a controlled environment until the desired
thickness and dryness were achieved (Chavan and Kulkarni 2019).

French Fry treatment

Potatoes were washed with distilled water before peeling and cut into slices with a
thickness of 1 ± 0.2 mm, using a manual cutting machine (Home Collection, Colombia).
Subsequently, they were immersed in a solution of 0.05% ascorbic acid, with a potato/acid
solution ratio of 2:10, for 15 min to avoid enzymatic browning. Once the contact time was
over, the excess product solution was removed with the help of a disposable towel (Yu, Li
et al. 2016).

French Fry Coating

The French fries were coated using the method described by (Trujillo-Agudelo,
Osorio et al. 2020) using a brush. The coating was applied gently over the surface until the
entire surface was covered using the coating solutions prepared following the steps
mentioned in the previous paragraphs. The french fry samples were divided into the
following treatments:
T1 = Control sample without any addition (negative control sample).
T2 = Addition of potato peel membrane (positive control sample).
The coated French fry samples were conditioned at a refrigerator temperature of 4 ± 1°C
and a relative humidity of 50% for 18 hours, with occasional stirring until they were dried.

Determination of Peroxide Value in French Fry:

The method described by (Association of Official Analytical 1990) was followed. 5 g
of the fried potato sample was weighed and placed in a volumetric flask. 30 mL of acetic
acid-chloroform solution was added and the flask was shaken to dissolve the fat in the
solvents. 0.5 mL of saturated potassium iodide solution was added and shaken to allow it

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to homogenize. Then, 30 mL of distilled water and 5 drops of starch solution as an

indicator were added. Titration was then carried out with 0.01 N sodium thiosulfate
solution. The flask was shaken vigorously during titration to extract the iodine from the
chloroform layer. The appearance of a purple-blue color indicated the end of the titration.
A blank sample containing only the solvents was prepared as a control.
The peroxide value (meq/1000g) was calculated according to the following equation:

Peroxide value = [(A - B) * M * 1000] / W

Where:
A = Volume consumed during titration of the sample;
B = Volume consumed during titration of the control sample;
M = Molarity of sodium thiosulfate (0.01 N);
W = Weight of the sample (g);

3. Results
The chemical composition of potato peels:
The proximate composition of the potato peels, as presented, revealed that total
carbohydrates (67.47%) were the predominant component, followed by total protein
(10.50%), total ash and crude fiber (5.16%), moisture (8.05%), total lipids (3.80%) and total
ash (4.08%) on a wet weight basis. The protein content of the potato peels was comparable
to the value of 9.82% reported by (Hoque, Alam et al. 2018). Additionally, the total ash
and total lipid values were similar to those reported by (Pathak and Agarwal 2017), while
the crude Fiber and total carbohydrate values were in agreement with the findings of
(Srivastava and Gupta 2020). The moisture content of the potato peels was comparable to
the value reported by (Alam, Rana et al. 2020).

Fig. 2. The chemical composition of potato peels (Solanum Tuberosum L.)

Phytochemical profile and antioxidant potential of ethanol extracts from potato peels:
The ethanolic extract of potato peels was found to contain 4.5 mg gallic acid
equivalents (GAE) per gram dry weight (g⁻¹ DW) of total phenolics. This finding
underscores the rich phytochemical profile of potato peels, which are often considered a
waste product in food processing. The observed phenolic content is consistent with
previous studies, which have highlighted the effectiveness of ethanol as a solvent for
extracting bioactive compounds from various plant materials (Mohdaly 2010, Barchan

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2014). Ethanol's polarity and solubility properties facilitate the extraction of phenolic
compounds, which are known for their antioxidant, anti-inflammatory, and antimicrobial
activities.
In addition to total phenolics, the total flavonoid content of the ethanolic extract was
estimated to be 0.13 mg rutin equivalents (RE) per gram dry weight. This result aligns
with findings reported by (Friedman 2017, Silva-Beltrán 2017), reinforcing the notion that
potato peels are a valuable source of flavonoids, which contribute to the health-promoting
properties of food products. Flavonoids are recognized for their potential to scavenge free
radicals, thereby playing a crucial role in reducing oxidative stress in biological systems.
Moreover, the antioxidant activity of the ethanolic extract was measured at an impressive
75%, surpassing the ranges reported by (Zhu, Cheng et al. 2016), who documented
antioxidant activity percentages of potato peel extracts between 36.38% and 58.62%. This
significant enhancement in antioxidant capacity suggests that the extraction process
employed in this study effectively concentrated the bioactive compounds responsible for
these beneficial effects. Overall, the results indicate that an 80% ethanol extract is
particularly effective for isolating antioxidants from dried potato peels. This finding not
only validates the use of ethanol as a solvent in the extraction of bioactive compounds but
also highlights the potential of potato peels as a functional ingredient in food applications
aimed at improving nutritional quality and shelf life. Thus, future research could explore
the incorporation of these extracts into various food products, further leveraging their
antioxidant properties to enhance health benefits and promote sustainability in the food
industry.

Fig. 3. Total phenolics, flavonoids compounds, and Antioxidant activity of potato peels
(Solanum Tuberosum L.) from ethanolic extract.
The Peroxide Value in French Fry:
The peroxide value is typically applied to edible products, animal fats, industrial
shortening, and frying oils. It is also used for meat fats and meat products as an indicator
of the degree of oxidative rancidity, which is affected by the age of the raw materials as
well as oxidation during processing and storage.
Fats undergo oxidation when unsaturated fatty acid chains are present, producing various
compounds including free radicals and hydroperoxides. Initially, peroxides increase, but
later they are oxidized further into aldehydes and ketones, causing a decrease in peroxide
levels in the later stages of oxidation (Association of Official Analytical 1990).
It was observed that frying potatoes led to a decrease in peroxide value. The peroxide
value also decreased during refrigerated storage when the fried potatoes were coated.
Uncoated samples showed an increase in peroxide value on the 9th day of refrigerated

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 519

storage, with a value of 17.5 meq/1000g in treatment T1. However, when the fried potatoes
were coated, the peroxide value decreased to 13.7 meq/1000g in treatment T2.
The results agree with the findings of (Qiu, Wang et al. 2018), who observed an increase
in peroxide value for fried potato products coated with edible films and stored at 4°C,
with the peroxide value continuing to increase over storage time. This is attributed to the
fact that fried potatoes and their products are rich in iron, which is a pro-oxidant factor.

4. Conclusion
This study demonstrates the significant potential of potato peel-based edible
coatings to extend the shelf life of French fries while preserving product quality and
safety. By valorizing this food waste byproduct, the research presents a sustainable and
innovative approach to food preservation. The coatings effectively inhibit oxidative
rancidity and reduce microbial spoilage, attributed to the bioactive compounds inherent
in potato peels. These findings underscore the role of potato peel-based coatings in
promoting a more sustainable and environmentally friendly food industry, aligning with
consumer preferences for natural and minimally processed products. Additionally, the
successful application of these coatings opens avenues for further exploration, including
the optimization of coating formulations and their potential use with a broader range of
food items. Future research should focus on refining these formulations and assessing
their efficacy in various food systems, thereby enhancing the commercial viability of
potato peel applications in food preservation. This work not only contributes to reducing
food waste but also supports the development of functional food products, fostering a
more resilient and sustainable food supply chain.

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