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Publicação
Pineapple (Ananas comosus L.) by-products valorization: novel bioingredients for functional foods
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Orientador(es)
Resumo(s)
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 byproducts
(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
Descrição
Palavras-chave
pineapple by-products bioactive compounds novel food ingredient sustainability
Contexto Educativo
Citação
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
Editora
MDPI