Characteristics and potential utilizations of starch from pineapple stem waste

Nakthong, N.; Wongsagonsup, Rungtiwa; Amornsakchai, Taweechai

doi:10.1016/j.indcrop.2017.04.048

Cited by 84 publications

(104 citation statements)

References 38 publications

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“…Pineapple leaves are suggested as fibrous reinforcement of composite polymers; however, 0.6 kg of pineapple stems are produced and usually discarded after peeling. This waste can be used as a new source of starch …”

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 95%

“…The extraction yield of starch from pineapple stems was 30% in dry basis (%, w/w). This starch obtained showed 10.64% of moisture content, 0.71% crude protein, 0.55% crude lipid, 0.54% ash, and 0.68% crude fiber (dry basis) …”

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

“…The amylose content (34.4%, w/w of whole sample) of the pineapple stem starch is higher compared to the most common starches (16–30%). The high amylose content of the pineapple stem starch suggest their application as resistant starch in foods, as it is positively correlated with resistance to enzymatic digestion …”

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

“…Pineapple stem starch presents small granules with a 9.69 µm of particle size and semi‐angular shaped, with partially rounded segments and two or more plane surfaces. This shape can be justified by tight packaging of the starch granules in parenchyma cells …”

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

“…Pineapple stem starch has highest gelatinization temperature (82.8 °C), gelatinization enthalpy (19.4 J g −1 ), and pasting temperature (90.6 °C) when compared to commercial starches (rice, corn, and cassava starches). Besides that, pineapple stem starch has a higher solubility (32.70%) than commercial starches, because of its highest amylose content; consequently, its swelling power is limited and its paste is opaque …”

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

See 4 more Smart Citations

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

et al. 2020

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Fruits are widely consumed and play a crucial role in diet. Furthermore, changes in dietary habits and growing world population have promoted the increase in demand of this product, which consequently increase their wastes. Besides, the fruit processing, including juice processing, pulp extraction, jams, and frozen pulp, also generates significant amounts of waste. Wastes include skin, pulp, seed waste, and pomace, which are rich in value‐added compounds like starch. The search for new starch sources has been motivated by three main reasons: growing market demand; industry demand for new starches with different physicochemical, structural, and functional properties than conventional starch sources; and food supply to meet the increase of world population. The principal conventional sources of starch are cereal and tubers. However, fruit wastes can contain significant amounts of starch that can be better explored. Fruit waste starches have unique features and can expand the possible range of starch uses in industry. This review explores fruit wastes, including kiwifruit, pineapple, mango, litchi, tamarind, longan, loquat, annatto, jackfruit, avocado, apple, and banana as new sources of starch, and also discusses their extraction methods, properties, and potential uses.

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Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 95%

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

Section: Sources Of Starch From Fruit Wastesmentioning

confidence: 99%

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Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

et al. 2020

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The Food–Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri‐Food Residues

et al. 2021

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The most recent strategies available for upcycling agri‐food losses and waste (FLW) into functional bioplastics and advanced materials are reviewed and the valorization of food residuals are put in perspective, adding to the water–food–energy nexus. Low value or underutilized biomass, biocolloids, water‐soluble biopolymers, polymerizable monomers, and nutrients are introduced as feasible building blocks for biotechnological conversion into bioplastics. The latter are demonstrated for their incorporation in multifunctional packaging, biomedical devices, sensors, actuators, and energy conversion and storage devices, contributing to the valorization efforts within the future circular bioeconomy. Strategies are introduced to effectively synthesize, deconstruct and reassemble or engineer FLW‐derived monomeric, polymeric, and colloidal building blocks. Multifunctional bioplastics are introduced considering the structural, chemical, physical as well as the accessibility of FLW precursors. Processing techniques are analyzed within the fields of polymer chemistry and physics. The prospects of FLW streams and biomass surplus, considering their availability, interactions with water and thermal stability, are critically discussed in a near‐future scenario that is expected to lead to next‐generation bioplastics and advanced materials.

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Tropical fruit‐derived starch: An innovative strategy for high‐value nutritional processing of agricultural solid waste

Lan,

Wang,

et al. 2024

Food Frontiers

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Tropical fruits are popular worldwide due to their appealing flavors and diverse health benefits. However, a significant amount of waste is caused by inferior fruits that are partly eliminated from the fresh fruit market and by‐products produced during transportation, storage, and processing. With increasing focus on environmental sustainability and resource conservation, recycling waste resources from tropical fruits has emerged as a hot topic of interest. Fruit‐derived starch is an emerging approach to adding value for some tropical fruit waste and inferior fruits. This review article briefly overviews extraction methods, chemical composition, structural characteristics, physical and chemical properties, physiological benefits, modification techniques, and potential applications of new tropical fruit‐derived starch. Compared with traditional starch, tropical fruit‐derived starch exhibits unique structural and processing attributes, making it suitable as a supplement or replacement for industrial starch in the food industry. Moreover, tropical fruit‐derived starch retains the rich nutrients and functional components present in fruits to some extent, thereby offering potential health benefits and greater consumer acceptance. Although current research on starch derived from tropical fruits is primarily at the laboratory stage, and there is limited exploration of its processing and application, evolving lifestyle trends and heightened health awareness are expected to foster its further development and utilization, paving the way for large‐scale commercialization and driving future market growth.

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Characteristics and potential utilizations of starch from pineapple stem waste

Cited by 84 publications

References 38 publications

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

The Food–Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri‐Food Residues

Tropical fruit‐derived starch: An innovative strategy for high‐value nutritional processing of agricultural solid waste

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