Pineapple by-products as a source of bioactive compounds with potential for industrial food application
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/28394 |
Resumo: | Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach. |
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Pineapple by-products as a source of bioactive compounds with potential for industrial food applicationPineappleHydroethanolic extractsHPLC-DAD-ESI/MSPineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). R. C. Calhelha and L. Barros acknowledge the national funding by FCT, P. I., through the institutional scientific employment program-contract, and J. Pinela and M. Carocho through the individual scientific employment program-contract (CEECIND/01011/2018 and CEECIND/00831/2018, respectively). C. Caleja is thankful for her contract through the project Healthy- PETFOOD (POCI-01-0247-FEDER-047073). Conducted under the project “BIOMA – Bioeconomy integrated solutions for the mobilization of the Agro-food market” (POCI-01-0247- FEDER-046112), by “BIOMA” Consortium, and financed by European Regional Development Fund (ERDF), through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-9/ 2021-14/200007).Royal Society of ChemistryBiblioteca Digital do IPBMoreira, BrunaPereira, ElianaFinimundy, Tiane C.Pinela, JoséCalhelha, Ricardo C.Carocho, MárcioStojković, DejanSoković, MarinaFerreira, Isabel C.F.R.Caleja, CristinaBarros, Lillian2023-05-29T15:39:21Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/28394engMoreira, Bruna; Pereira, Eliana; Finimundy, Tiane C.; Pinela, José; Calhelha, Ricardo C.; Carocho, Márcio; Stojković, Dejan; Sokovic, Marina; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2022). Pineapple by-products as a source of bioactive compounds with potential for industrial food application. Food & Function. ISSN 2042-6496. 13:19, p. 9959- 99722042-649610.1039/D2FO00657J2042-650Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T11:02:16Zoai:bibliotecadigital.ipb.pt:10198/28394Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:18:25.535282Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Pineapple by-products as a source of bioactive compounds with potential for industrial food application |
title |
Pineapple by-products as a source of bioactive compounds with potential for industrial food application |
spellingShingle |
Pineapple by-products as a source of bioactive compounds with potential for industrial food application Moreira, Bruna Pineapple Hydroethanolic extracts HPLC-DAD-ESI/MS |
title_short |
Pineapple by-products as a source of bioactive compounds with potential for industrial food application |
title_full |
Pineapple by-products as a source of bioactive compounds with potential for industrial food application |
title_fullStr |
Pineapple by-products as a source of bioactive compounds with potential for industrial food application |
title_full_unstemmed |
Pineapple by-products as a source of bioactive compounds with potential for industrial food application |
title_sort |
Pineapple by-products as a source of bioactive compounds with potential for industrial food application |
author |
Moreira, Bruna |
author_facet |
Moreira, Bruna Pereira, Eliana Finimundy, Tiane C. Pinela, José Calhelha, Ricardo C. Carocho, Márcio Stojković, Dejan Soković, Marina Ferreira, Isabel C.F.R. Caleja, Cristina Barros, Lillian |
author_role |
author |
author2 |
Pereira, Eliana Finimundy, Tiane C. Pinela, José Calhelha, Ricardo C. Carocho, Márcio Stojković, Dejan Soković, Marina Ferreira, Isabel C.F.R. Caleja, Cristina Barros, Lillian |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Moreira, Bruna Pereira, Eliana Finimundy, Tiane C. Pinela, José Calhelha, Ricardo C. Carocho, Márcio Stojković, Dejan Soković, Marina Ferreira, Isabel C.F.R. Caleja, Cristina Barros, Lillian |
dc.subject.por.fl_str_mv |
Pineapple Hydroethanolic extracts HPLC-DAD-ESI/MS |
topic |
Pineapple Hydroethanolic extracts HPLC-DAD-ESI/MS |
description |
Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022 2022-01-01T00:00:00Z 2023-05-29T15:39:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/28394 |
url |
http://hdl.handle.net/10198/28394 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Moreira, Bruna; Pereira, Eliana; Finimundy, Tiane C.; Pinela, José; Calhelha, Ricardo C.; Carocho, Márcio; Stojković, Dejan; Sokovic, Marina; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2022). Pineapple by-products as a source of bioactive compounds with potential for industrial food application. Food & Function. ISSN 2042-6496. 13:19, p. 9959- 9972 2042-6496 10.1039/D2FO00657J 2042-650X |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Royal Society of Chemistry |
publisher.none.fl_str_mv |
Royal Society of Chemistry |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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