Recovery of Proteins and Bioactive Peptides From Potato Peels

Abstract

Potato peels, a significant byproduct of the potato processing industry, hold immense potential for sustainable utilization due to their rich composition of proteins, bioactive peptides, dietary fibers, and phenolic compounds. These components not only present opportunities for functional food development but also align with the principles of a circular economy by reducing waste and creating value-added products. This review provides a comprehensive synthesis of current knowledge on potato peel proteins and bioactive peptides, covering extraction and purification methods, health-promoting properties, and technological applications. Recent advances in enzymatic hydrolysis and membrane separation are discussed, along with the functional properties and health benefits of derived peptides, including antioxidant, anti-inflammatory, antihypertensive, and antidiabetic activities demonstrated in in vitro and in vivo models. While enzymatic production methods are well studied, alternative approaches such as autolysis and fermentation remain underexplored and merit further investigation. The review also addresses food safety concerns associated with glycoalkaloids and protease inhibitors present in potato peels. Despite current challenges—such as low protein content, bitter taste, and limited bioavailability—integrated valorization strategies can enhance their economic and functional potential. Overall, potato peel-derived proteins and peptides emerge as promising candidates for the development of functional foods and nutraceuticals, with future research needed to unlock their full application potential.