## 1 Introduction  
Changes in consumer lifestyle, together with the increasing desire for fresh quality in all products, have led to the development of a new category of minimally processed (MP) foods [1]. Among them, ready-to-eat fresh-cut fruits are an important vehicle of antioxidant-compound intake for an ever-growing number of consumers and represent one of the fast-growing segments in food retail establishments [2]. Fruits and vegetables are indeed rich in antioxidants, gaining wider interest as a nutritional strategy to prevent various pathologies [3]. The aims of minimally processing technologies are mainly to retain as much as possible the desired characteristics in terms of flavor, color, and texture of fresh-food products and to provide a foodstuff chemically and microbiologically safe [4]. Besides, the main critical point for the postharvest life of fresh-cut fruit slices is the development of physiological disorders mainly due to browning on the cut surface because of physical stresses imposed on cells during preparation. To inhibit this occurrence, several chemical treatments, including reducing agents and chelating compounds, have been used as food additives [5]. However, certain synthetic compounds such as BHA (butylated hydroxyapatite) and BHT (butylated hydroxytoluene) tend to form toxic and carcinogenic derivatives, suggesting the need for alternative disinfectants or other techniques [6]. In the last two decades, natural compounds with antioxidant capacity aroused a growing interest [7] as possible natural products useful to replace synthetic additives. Polyphenols, carotenoids, and vitamins (mainly E and C) may be considered a valid challenge for the shelf life of healthy MP fruits thanks to their ability to scavenge free radicals and reactive oxygen species associated with the development of cardiovascular diseases and several cancers [3]. An interesting source of natural value-added compounds could be found in the waste derived from food-processing industries [8]. The recovery and valorization of these waste products can represent a promising strategy to manage the environmental and economic problems posed by the increasing amount of vegetal waste and residues generated worldwide by food-processing industries. One of the most widely consumed vegetables worldwide is potato (_Solanum tuberosum_) whose consumption patterns are gradually shifting from fresh to processed formulation (e.g., mashed potatoes, chip potatoes, etc.) thus resulting in an increase in waste generation [9]. Due to their high potential for pollution, the management of potato byproducts represents an important environmental problem for food-processing companies [10]. Potato is rich in starch, dietary fiber, amino acids, minerals, vitamins, and phenolics [11]. Potato peels represent the major waste from the potato processing industry, and they can be revalorized as a source of functional and bioactive compounds with particular attention to phenolic acids [12]. Thus, potato waste represents promising cheap resources and its recovery and recycling within the food chain could be a sustainable strategy to address the present challenges of the industrialized world [13]. Extraction of bioactive compounds, especially polyphenols, (mainly polyphenols) from potato skin by means of mild technologies permits to preserve the nutritional and pharmacological properties as well as the antioxidant power of these chemicals [14]. The application of conventional solvent extraction methods (CSE) to extract phenols from plant material is widely diffused, but it usually requires long extraction times, large amounts of organic solvents, and high temperatures that can cause the degradation of thermo-sensible molecules as well as contamination with trace amounts of potentially toxic solvents [14]. Moreover, the sustainability of the extraction technology and the safety of the extract is of the utmost importance [15; 16].