Rheology of Bioactive Hydrogels Formulated with Valuable Fractions from Discarded Potatoes

Abstract

Alternative functional hydrogels were formulated using gelling and bioactive extracts recovered from Galician discarded potatoes. Environmentally friendly technologies were used to extract the starch from the pulp and the bioactive fractions from the peels required to prepare the proposed hydrogels. The corresponding mechanical properties in terms of rheology and texture were carefully determined. The mechanical experiments indicated that these potato starchy hydrogels (20% w/w, 60–90 °C) exhibited adequate characteristics not only for food, but also for non-food applications. These innovative gelled systems could alleviate the current growing demand for functional hydrogels, adding value to residual local natural sources.