Potato (Solanum tuberosum) is one of the most widely consumed crops globally, with its
production increasing annually to meet rising demand. The main challenges include
managing the large volume of potato peel waste and efficiently extracting bioactive
compounds & value addition which can be complex and costly. A significant by-product of
potato processing is potato peel, which accounts for 15–40% of the original raw product's
mass. This waste is generated in substantial quantities by food processing industries,
contributing to environmental concerns and inefficiencies in resource utilization. However,
the valorization of potato peel offers a promising, cost-effective approach to converting this
waste into valuable resources for both food and non-food applications. This review explores
the composition of potato peel, including its basic components and bioactive compounds.
Key bioactive properties of potato peel include its antioxidant potential, its function as a
dietary fiber, and its nutritional benefits. Additionally, potato peel has been shown to possess
antimicrobial, antibacterial, antiviral, anti-obesity, and anti-diabetic properties, making it an
attractive ingredient for health-related food applications. Furthermore, this review highlights
the various ways potato peel has been integrated into processed food products. These include
the enhancement of bread, cakes, vegetable oils, fish–rapeseed oil mixtures, oil-in-water
emulsions, cooked salmon, minced horse mackerel, lamb meat, and beef patties. By the
application of potato peel in various ways, its use has shown great potential to improve food
quality, minimize waste, and promote more sustainable food processing methods. Therefore,
the effective utilization of potato peel presents numerous benefits for both the food
processing industry and the environment, aligning with broader goals of sustainability and
resource optimization. This review and study demonstrates how potato peel can be reused to
enhance food products with valuable nutrients, supporting waste reduction and sustainability
in food processing and thus it encourages innovation and sustainable practices in the use of
agricultural by-products.