Pineapple (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foods

Detalhes bibliográficos
Autor(a) principal: Santos, Diana I.
Data de Publicação: 2021
Outros Autores: Martins, Cátia F., Amaral, Renata A., Brito, Luísa, Saraiva, Jorge A., Vicente, A. A., Moldão-Martins, Margarida
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/73492
Resumo: 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 (3050%) 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 (6688%), insoluble (1628%) and soluble (24%) fiber, and minerals (45%). MHP was demonstrated to be beneficial in improving TPC (24%), antioxidant activity (26%), and bromelain activity (632%) 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.
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spelling Pineapple (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foodsPineapple by-productsBioactive compoundsNovel food ingredientSustainabilityCiências Agrárias::Biotecnologia Agrária e AlimentarScience & TechnologyPineapple 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 (3050%) 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 (6688%), insoluble (1628%) and soluble (24%) fiber, and minerals (45%). MHP was demonstrated to be beneficial in improving TPC (24%), antioxidant activity (26%), and bromelain activity (632%) 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.Fundação para a Ciência e a Tecnologia (FCT), Portugal, through a PhD grant (SFRH/BD/109124/2015) and for financing the PhD grant of Renata A. Amaral (SFRH/BD/146009/2019). This work was supported by the national funding of FCT, under the scope of the strategic funding to the research units LEAF (UIDB/04129/2020), LAQV-REQUIMTE Associate Laboratory (UIDB/50006/2020) and CEB (UIDP/04469/2020) through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement, and PDR2020-101-031856 ProEnergy—New food products and bioenergy from fruits of low commercial value and agro industrial wastesinfo:eu-repo/semantics/publishedVersionMDPIUniversidade do MinhoSantos, Diana I.Martins, Cátia F.Amaral, Renata A.Brito, LuísaSaraiva, Jorge A.Vicente, A. A.Moldão-Martins, Margarida2021-05-272021-05-27T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/73492engSantos, Diana I.; Martins, Cátia F.; Amaral, Renata A.; Brito, Luísa; Saraiva, Jorge A.; Vicente, António A.; Moldão-Martins, Margarida, Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods. Molecules, 26(11), 3216, 20211420-304910.3390/molecules2611321634072026https://www.mdpi.com/1420-3049/26/11/3216info: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:RCAAP2024-05-11T04:33:36Zoai:repositorium.sdum.uminho.pt:1822/73492Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T04:33:36Repositório 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 (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foods
title Pineapple (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foods
spellingShingle Pineapple (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foods
Santos, Diana I.
Pineapple by-products
Bioactive compounds
Novel food ingredient
Sustainability
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Science & Technology
title_short Pineapple (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foods
title_full Pineapple (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foods
title_fullStr Pineapple (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foods
title_full_unstemmed Pineapple (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foods
title_sort Pineapple (Ananas comosus L.) by-products valorization: Novel bio ingredients for functional foods
author Santos, Diana I.
author_facet Santos, Diana I.
Martins, Cátia F.
Amaral, Renata A.
Brito, Luísa
Saraiva, Jorge A.
Vicente, A. A.
Moldão-Martins, Margarida
author_role author
author2 Martins, Cátia F.
Amaral, Renata A.
Brito, Luísa
Saraiva, Jorge A.
Vicente, A. A.
Moldão-Martins, Margarida
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Santos, Diana I.
Martins, Cátia F.
Amaral, Renata A.
Brito, Luísa
Saraiva, Jorge A.
Vicente, A. A.
Moldão-Martins, Margarida
dc.subject.por.fl_str_mv Pineapple by-products
Bioactive compounds
Novel food ingredient
Sustainability
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Science & Technology
topic Pineapple by-products
Bioactive compounds
Novel food ingredient
Sustainability
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Science & Technology
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 (3050%) 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 (6688%), insoluble (1628%) and soluble (24%) fiber, and minerals (45%). MHP was demonstrated to be beneficial in improving TPC (24%), antioxidant activity (26%), and bromelain activity (632%) 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-27
2021-05-27T00:00:00Z
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/1822/73492
url http://hdl.handle.net/1822/73492
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Santos, Diana I.; Martins, Cátia F.; Amaral, Renata A.; Brito, Luísa; Saraiva, Jorge A.; Vicente, António A.; Moldão-Martins, Margarida, Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods. Molecules, 26(11), 3216, 2021
1420-3049
10.3390/molecules26113216
34072026
https://www.mdpi.com/1420-3049/26/11/3216
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 MDPI
publisher.none.fl_str_mv MDPI
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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