Pineapple (<i>Ananas comosus</i> L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods
Pineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of by-products (30–50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/11/3216 |
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| author | Diana I. Santos Cátia F. Martins Renata A. Amaral Luísa Brito Jorge A. Saraiva António A. Vicente Margarida Moldão-Martins |
| author_facet | Diana I. Santos Cátia F. Martins Renata A. Amaral Luísa Brito Jorge A. Saraiva António A. Vicente Margarida Moldão-Martins |
| author_sort | Diana I. Santos |
| collection | DOAJ |
| description | Pineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of by-products (30–50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced by reuse and renewal flows in an integrated process to promote economic growth by reducing consumption of natural resources and diminishing food waste. In our study, pineapple shell (PS) and pineapple core (PC), vacuum-packed separately, were subjected to moderate hydrostatic pressure (225 MPa, 8.5 min) (MHP) as abiotic stress to increase bromelain activity and antioxidant capacity. Pressurized and raw PBP were lyophilized to produce a stable powder. The dehydrated samples were characterized by the following methodologies: chemical and physical characterization, total phenolic compounds (TPC), antioxidant capacity, bromelain activity, microbiology, and mycotoxins. Results demonstrated that PBP are naturally rich in carbohydrates (66–88%), insoluble (16–28%) and soluble (2–4%) fiber, and minerals (4–5%). MHP was demonstrated to be beneficial in improving TPC (2–4%), antioxidant activity (2–6%), and bromelain activity (6–32%) without affecting the nutritional value. Furthermore, microbial and mycotoxical analysis demonstrated that powdered PC is a safe by-product. PS application is possible but requires previous decontamination to reduce the microbiological load. |
| first_indexed | 2024-03-10T10:59:08Z |
| format | Article |
| id | doaj.art-1254db3e6b9c4a0789b6a04f4d36c3a1 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T10:59:08Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-1254db3e6b9c4a0789b6a04f4d36c3a12023-11-21T21:39:06ZengMDPI AGMolecules1420-30492021-05-012611321610.3390/molecules26113216Pineapple (<i>Ananas comosus</i> L.) By-Products Valorization: Novel Bio Ingredients for Functional FoodsDiana I. Santos0Cátia F. Martins1Renata A. Amaral2Luísa Brito3Jorge A. Saraiva4António A. Vicente5Margarida Moldão-Martins6LEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, PortugalLEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalCEB, Centro de Engenharia Biológica, Departamento de Engenharia Biológica, Universidade de Minho, Campus de Gualtar, 4710-057 Braga, PortugalLEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, PortugalPineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of by-products (30–50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced by reuse and renewal flows in an integrated process to promote economic growth by reducing consumption of natural resources and diminishing food waste. In our study, pineapple shell (PS) and pineapple core (PC), vacuum-packed separately, were subjected to moderate hydrostatic pressure (225 MPa, 8.5 min) (MHP) as abiotic stress to increase bromelain activity and antioxidant capacity. Pressurized and raw PBP were lyophilized to produce a stable powder. The dehydrated samples were characterized by the following methodologies: chemical and physical characterization, total phenolic compounds (TPC), antioxidant capacity, bromelain activity, microbiology, and mycotoxins. Results demonstrated that PBP are naturally rich in carbohydrates (66–88%), insoluble (16–28%) and soluble (2–4%) fiber, and minerals (4–5%). MHP was demonstrated to be beneficial in improving TPC (2–4%), antioxidant activity (2–6%), and bromelain activity (6–32%) without affecting the nutritional value. Furthermore, microbial and mycotoxical analysis demonstrated that powdered PC is a safe by-product. PS application is possible but requires previous decontamination to reduce the microbiological load.https://www.mdpi.com/1420-3049/26/11/3216pineapple by-productsbioactive compoundsnovel food ingredientsustainability |
| spellingShingle | Diana I. Santos Cátia F. Martins Renata A. Amaral Luísa Brito Jorge A. Saraiva António A. Vicente Margarida Moldão-Martins Pineapple (<i>Ananas comosus</i> L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods Molecules pineapple by-products bioactive compounds novel food ingredient sustainability |
| title | Pineapple (<i>Ananas comosus</i> L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods |
| title_full | Pineapple (<i>Ananas comosus</i> L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods |
| title_fullStr | Pineapple (<i>Ananas comosus</i> L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods |
| title_full_unstemmed | Pineapple (<i>Ananas comosus</i> L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods |
| title_short | Pineapple (<i>Ananas comosus</i> L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods |
| title_sort | pineapple i ananas comosus i l by products valorization novel bio ingredients for functional foods |
| topic | pineapple by-products bioactive compounds novel food ingredient sustainability |
| url | https://www.mdpi.com/1420-3049/26/11/3216 |
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