Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging

Ana M Peixoto; Sílvia Petronilho; M Rosário Domingues; Fernando M Nunes; Joana Lopes; Marit Kvalvåg Pettersen; Magnhild S Grøvlen; Elin M Wetterhus; Idalina Gonçalves; Manuel A Coimbra

doi:10.3390/foods12061167

Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging

Foods. 2023 Mar 9;12(6):1167. doi: 10.3390/foods12061167.

Authors

Affiliations

¹ LAQV-REQUIMTE-Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal.
² Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal.
³ Mass Spectrometry Centre, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal.
⁴ CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal.
⁵ CICECO-Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal.
⁶ Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1431 Ås, Norway.

Abstract

The potato chip industry generates brownish frying residues, which are usually landfilled. While spent frying oil has value as biodiesel, the defatted brownish water-soluble extract (BrE) does not yet have an application. In this work, it was hypothesized that BrE can be a source of compounds for active packaging. BrE is composed of carbohydrates (66.9%), protein (5.7%), and a small amount of phenolics and esterified fatty acids. When incorporated into starch-based formulations and casted, BrE at 5%, 10%, and 15% w/w (dry starch weight) conferred a yellowish coloration while maintaining the transparency of neat films. The BrE increased the films' traction resistance, elasticity, and antioxidant activity while decreasing their hydrophilicity. Furthermore, starch/15% BrE-based films showed diminished water vapor and good UV-light barrier properties. Their contact with sliced cheese did not change the products' hardness during storage (14 days). Weight loss of the cheese was observed after 7 days of storage, stabilizing at 6.52%, contrary to the cheese packed in polyamide (PA)/polyethylene (PE), already used in food packaging. The cheese packed in the starch/15% BrE-based films showed a significant yellowish darkening and lower content of volatile oxidation products compared to the PA/PE. Therefore, BrE revealed to have compounds with the potential to tune the performance of starch-based films for food packaging.

Keywords: active packaging; circular economy; melanoidins; potato frying residue; starch films; volatile oxidation products.

Grants and funding

This work received financial support from PT national funds (FCT/MCTES) for the financial support of LAQV-REQUIMTE (UIDB/50006/2020 + UIDP/50006/2020), CICECO-Aveiro Institute of Materials (UIDB/50011/2020 + UIDP/50011/2020 + LA/P/0006/2020), and CESAM (UIDB/50017/2020 + UIDP/50017/2020 + LA/P/0094/2020) research units and CQ-VR at UTAD Vila Real (UIDP/00616/2020) through PT national funds and, where applicable, cofinanced by the FEDER, within the PT2020 Partnership Agreement, Compete 2020. FCT is also thanked for the postdoc grant SFRH/BPD/117213/2016 (SP) and for the Individual Call to Scientific Employment Stimulus (IG, CEECIND/00430/2017). Thanks are also given to the financial support of Norwegian Levy on Agricultural Products through the Strategic Program FutureFoodControl (Project no 314743).