Pineapple (Ananas comosus L.) by-products valorization: novel bio ingredients for functional foods
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/89330 |
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 (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. |
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Pineapple (Ananas comosus L.) by-products valorization: novel bio ingredients for functional foodsAnanasAntioxidantsBenzothiazolesBiphenyl CompoundsBromelainsCarbohydratesChemistry Techniques, AnalyticalColorDietary FiberFood PackagingFood PreservationFreeze DryingFruitFunctional FoodMycotoxinsNutritive ValuePhenolPicratesPowdersPressureSulfonic AcidsWaterpineapple by-productsbioactive compoundsnovel food ingredientsustainabilityScience & 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 (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.The first author acknowledges the financial support from 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 wastes.MDPIUniversidade do MinhoSantos, Diana IMartins, Cátia FAmaral, Renata ABrito, LuísaSaraiva, Jorge AVicente, A. A.Moldão-Martins, Margarida2021-05-272021-05-27T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/89330engSantos, D.I.; Martins, C.F.; Amaral, R.A.; Brito, L.; Saraiva, J.A.; Vicente, A.A.; Moldão-Martins, M. Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods. Molecules 2021, 26, 3216. https://doi.org/10.3390/molecules2611321610.3390/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:RCAAP2024-05-11T06:29:29Zoai:repositorium.sdum.uminho.pt:1822/89330Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T06:29:29Repositório 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 Ananas Antioxidants Benzothiazoles Biphenyl Compounds Bromelains Carbohydrates Chemistry Techniques, Analytical Color Dietary Fiber Food Packaging Food Preservation Freeze Drying Fruit Functional Food Mycotoxins Nutritive Value Phenol Picrates Powders Pressure Sulfonic Acids Water pineapple by-products bioactive compounds novel food ingredient sustainability 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 |
Ananas Antioxidants Benzothiazoles Biphenyl Compounds Bromelains Carbohydrates Chemistry Techniques, Analytical Color Dietary Fiber Food Packaging Food Preservation Freeze Drying Fruit Functional Food Mycotoxins Nutritive Value Phenol Picrates Powders Pressure Sulfonic Acids Water pineapple by-products bioactive compounds novel food ingredient sustainability Science & Technology |
topic |
Ananas Antioxidants Benzothiazoles Biphenyl Compounds Bromelains Carbohydrates Chemistry Techniques, Analytical Color Dietary Fiber Food Packaging Food Preservation Freeze Drying Fruit Functional Food Mycotoxins Nutritive Value Phenol Picrates Powders Pressure Sulfonic Acids Water pineapple by-products bioactive compounds novel food ingredient sustainability 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 (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. |
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 |
https://hdl.handle.net/1822/89330 |
url |
https://hdl.handle.net/1822/89330 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Santos, D.I.; Martins, C.F.; Amaral, R.A.; Brito, L.; Saraiva, J.A.; Vicente, A.A.; Moldão-Martins, M. Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods. Molecules 2021, 26, 3216. https://doi.org/10.3390/molecules26113216 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 |
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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 |
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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1817544989280829440 |