Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product
The study utilized dried pineapple peel powder (PP) as a novel functional cracker ingredient. The PP comprised 3.94 % moisture, 2.53 % fat, 3.98 % ash, 4.20 % protein, 12.05 % crude fiber, and 73.30 % carbohydrate. PP also had total phenolic content (TPC) of 729.93 mg GAE/100 g DW, total flavonoid c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000285 |
| _version_ | 1797268891615887360 |
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| author | Thatchajaree Mala Sumeth Piayura Pimchada Itthivadhanapong |
| author_facet | Thatchajaree Mala Sumeth Piayura Pimchada Itthivadhanapong |
| author_sort | Thatchajaree Mala |
| collection | DOAJ |
| description | The study utilized dried pineapple peel powder (PP) as a novel functional cracker ingredient. The PP comprised 3.94 % moisture, 2.53 % fat, 3.98 % ash, 4.20 % protein, 12.05 % crude fiber, and 73.30 % carbohydrate. PP also had total phenolic content (TPC) of 729.93 mg GAE/100 g DW, total flavonoid content (TFC) of 267.97 mg QE/100 g DW, and antioxidant capacities (AOC) of 2,364.08 mg Trolox/100 g DW and 1,365.14 mg FeSO4/100 g DW, as determined by DPPH and FRAP assays, respectively. According to HPLC analysis, catechin (29.85 μg/g), vanillic acid (21.63 μg/g), and sinapic acid (13.16 μg/g) were the three most significant phenolic compounds, followed by ferulic acid, rutin, caffeic acid, quercetin, gallic acid, and coumaric acid, respectively. The substitution of PP in crackers significantly increased ash, crude fiber, TPC, TFC, and AOC (p ≤ 0.05). The sensory attributes were accepted up to 10 % PP. HPLC analysis detected phenolic compounds in the 10 % PP crackers, namely vanillic acid (4.38 μg/g), ferulic acid (1.20 μg/g), sinapic acid (0.90 μg/g), and quercetin (0.24 μg/g). This study highlights the potential of utilizing PP in functional crackers, offering a sustainable solution for pineapple peel waste management. |
| first_indexed | 2024-04-25T01:39:41Z |
| format | Article |
| id | doaj.art-24a64ce90c8f4dd78145585aa8abdafc |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-04-25T01:39:41Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-24a64ce90c8f4dd78145585aa8abdafc2024-03-08T05:19:55ZengElsevierFuture Foods2666-83352024-06-019100322Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker productThatchajaree Mala0Sumeth Piayura1Pimchada Itthivadhanapong2Department of Food Technology and Nutrition, Rajamangala University of Technology Krungthep, Bangkok 10120, ThailandDepartment of Food Technology, Sakon Nakhon Rajabhat University, Sakon Nakhon 47000, ThailandDepartment of Food Technology and Nutrition, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand; Corresponding author.The study utilized dried pineapple peel powder (PP) as a novel functional cracker ingredient. The PP comprised 3.94 % moisture, 2.53 % fat, 3.98 % ash, 4.20 % protein, 12.05 % crude fiber, and 73.30 % carbohydrate. PP also had total phenolic content (TPC) of 729.93 mg GAE/100 g DW, total flavonoid content (TFC) of 267.97 mg QE/100 g DW, and antioxidant capacities (AOC) of 2,364.08 mg Trolox/100 g DW and 1,365.14 mg FeSO4/100 g DW, as determined by DPPH and FRAP assays, respectively. According to HPLC analysis, catechin (29.85 μg/g), vanillic acid (21.63 μg/g), and sinapic acid (13.16 μg/g) were the three most significant phenolic compounds, followed by ferulic acid, rutin, caffeic acid, quercetin, gallic acid, and coumaric acid, respectively. The substitution of PP in crackers significantly increased ash, crude fiber, TPC, TFC, and AOC (p ≤ 0.05). The sensory attributes were accepted up to 10 % PP. HPLC analysis detected phenolic compounds in the 10 % PP crackers, namely vanillic acid (4.38 μg/g), ferulic acid (1.20 μg/g), sinapic acid (0.90 μg/g), and quercetin (0.24 μg/g). This study highlights the potential of utilizing PP in functional crackers, offering a sustainable solution for pineapple peel waste management.http://www.sciencedirect.com/science/article/pii/S2666833524000285PineappleAntioxidantPhenolicFlavonoidHPLCSEM |
| spellingShingle | Thatchajaree Mala Sumeth Piayura Pimchada Itthivadhanapong Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product Future Foods Pineapple Antioxidant Phenolic Flavonoid HPLC SEM |
| title | Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product |
| title_full | Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product |
| title_fullStr | Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product |
| title_full_unstemmed | Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product |
| title_short | Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product |
| title_sort | characterization of dried pineapple ananas comosus l peel powder and its application as a novel functional food ingredient in cracker product |
| topic | Pineapple Antioxidant Phenolic Flavonoid HPLC SEM |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524000285 |
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