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Bioactive compounds of potato (Solanum tuberosum L.) juice: from industry waste to food and medical applications

cris.virtual.author-orcid0000-0002-0153-4624
cris.virtual.author-orcid0000-0002-4385-0051
cris.virtual.author-orcid0000-0003-3794-5780
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cris.virtual.author-orcid0000-0001-8851-912X
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cris.virtual.author-orcid0000-0003-3967-112X
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
cris.virtualsource.author-orcid48ec8e95-930e-4be2-b47a-b597e5d7440b
cris.virtualsource.author-orcidd40a8feb-2b83-4fb7-a88a-982ad0483524
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cris.virtualsource.author-orcidfa773a3b-d0b2-4feb-b51f-0901bb0ce777
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cris.virtualsource.author-orcidb5ea5133-b916-419e-aa87-86a713721710
dc.abstract.enPotatoes (Solanum tuberosum L.), consumed daily by millions of people around the world, are one of the most important food crops. Potato juice (PJ) is a by-product of the starch production process and contains all the constituents of potato tubers except starch and fiber. A large volume of PJ is produced annually during the starch campaign. Currently, it can, at best, serve as a source of protein for animal nutrition. The proteins are isolated using an acidification and thermal treatment, and the remaining liquid fraction is generally considered a problematic waste. Literature reports indicate that PJ is a valuable raw material not only because of its high nutritional value but, above all, due to the biological activity that can facilitate the treatment of certain gastrointestinal tract diseases. Medicinal use of PJ in folk medicine dates back to the beginning of the 19th century when it was used to alleviate the symptoms of gastrointestinal tract dysfunctions. Currently, the compounds responsible for this activity have been identified, and their mechanism of action is known. Additionally, many more compounds were found in potato which are responsible for invoking various health-benefiting effects. This manuscript provides an overview of the data published on the production of potatoes and the accompanying PJ. First, the chemical characteristics of the protein and nonprotein fractions are described together with the conventional methods for the handling of this by-product. Second, novel technologies of PJ processing are presented with emphasis on the separation of protein and its hydrolysis, and various potential applications in food technology and biotechnology. Finally third, the medical potential of PJ is reviewed. This includes antimicrobial, antioxidant, anti-inflammatory, anticancer, antiobesity, antidiabetic, antihyperlipidemic, antihypertensive activities of various constituents of the juice. The wide range of potential applications and a vast spectrum of beneficial properties make PJ a substance well worth the attention of researchers and industry.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Bioinżynierii
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Agronomii
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorOlejnik, Anna
dc.contributor.authorŚwitek, Stanisław
dc.contributor.authorBzducha-Wróbel, Anna
dc.contributor.authorKubiak, Piotr
dc.contributor.authorKujawska, Małgorzata
dc.contributor.authorLewandowicz, Grażyna
dc.date.accessioned2026-02-13T13:06:21Z
dc.date.available2026-02-13T13:06:21Z
dc.date.issued2022
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,9
dc.description.number1
dc.description.points140
dc.description.volume41
dc.identifier.doi10.1080/07352689.2022.2057749
dc.identifier.eissn1549-7836
dc.identifier.issn0735-2689
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7351
dc.languageen
dc.relation.ispartofCritical Reviews in Plant Sciences
dc.relation.pages52-89
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enbiological activity
dc.subject.enin vitro study
dc.subject.enindustrial wastes valorization
dc.subject.ennutritional value
dc.titleBioactive compounds of potato (Solanum tuberosum L.) juice: from industry waste to food and medical applications
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume41