Ultrasound-Treated Sweet Potato Peel Enhances Nutritional Quality and Antioxidant Potential of Gluten-Free Brownies: A Metabolomics and Cell-Based Approach
Pablo Ayuso, Rocío Peñalver, Jhazmin Quizhpe, Pascual García-Pérez, Gema Nieto · 2026
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Description
Pablo Ayuso and co-authors fold sweet potato peels into gluten-free brownies and test whether the treat turns healthier, in a 2026 food study. Gluten-free baking leans on refined starches, leaving goods low in fiber and guard compounds. Peels are a fiber-rich waste stream full of plant chemicals, and the team added them at two levels, plain or treated with ultrasound first.
Peel raised the fiber and flavonoid load of the brownies, and digested samples calmed swelling marks in immune cell cultures. Tasters found no loss in texture. Ultrasound proved the stronger upgrade, lifting total phenolics and terpene-like compounds, with the highest peel level scoring richest. The authors present peel plus ultrasound as a handy recipe for functional gluten-free goods.
Catalog record
| CREATOR | Pablo Ayuso, Rocío Peñalver, Jhazmin Quizhpe, Pascual García-Pérez, Gema Nieto |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 60 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |