By-products of food processing, such as peels and pomace, represent
an abundant source of bioactive compounds. In many cases
these by-products are not used to their potential and diverted to
landfill. In addition, dealing with waste and by-products in a sustainable
and environmentally friendly way is becoming a highly
important issue in the food industry. Due to the European Landfill
Directive, the food industry is forced to reduce the percentage of
waste and by-products going to landfill by 2020 (Kosseva, 2009).
Potatoes are a major world crop and over the last years, the consumption
of processed potatoes has increased (Schieber & Saldaña,
2009). Potatoes are generally peeled when processed. Research to
valorise and upgrade potato peel waste is therefore essential.
Potato peel waste has been proposed as dietary fibre for