ArticleFood chemistry: X2026
Ultrasound-assisted water based sustainable extraction of potato peel extract for the development of potato starch based active edible films for the preservation of fresh-cut potatoes.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Emerging applications of non-thermal ultrasound technology in functional beverages processing, a comprehensive review.Ultrasonics sonochemistry · 2026Review
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Authors and funding
6 authors.
Funding
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Abstract
The increasing accumulation of plastic packaging waste and the limited shelf life of fresh-cut produce have created a need for sustainable packaging materials capable of simultaneously reducing environmental impacts and improving preservation of fresh-cut produce. To address this challenge, in this study we formulated biodegradable active films using potato starch (PS) added with potato peel extract (PPE) obtained via sustainable ultrasound-assisted extraction (UAE) with water (pulsed mode: 5 s on/5 s off; 300 W; 30 kHz; 25 min; 45 °C). PPE was incorporated into PS films at concentrations of 2-10% (w/w), and the resulting films were examined for mechanical, physical, optical, barrier, antioxidant and antimicrobial properties. SEM analysis demonstrated smoother, more compact surfaces with higher PPE content, while FTIR confirmed enhanced hydrogen bonding without altering the starch backbone. Films thickness increased from 0.01 ± 0.01 mm (T
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