Physical and Mechanical Properties of Pineapple Fibers (Leaves, Stems and Roots) from Awae Cameroon for the Improvement of Composite Materials

Yves, Olembe Roland; Christian, Fokam Bopda; Akum, Oru Benson; Theodore, Tchotang; Kenmeugné, Bienvenu

doi:10.2115/fiberst.2020-0042

Cited by 7 publications

(2 citation statements)

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“…The phenolic compounds may interact with amylose via non-covalent interactions [ 39 ]. The pineapple stem contains a considerable amount of polyphenolic compounds (lignin) [ 41 ], which, due to their large molecular size, may not be able to penetrate the hydrophobic cavity of the single helical amylose and, therefore, form a non-inclusion complex with the amylose, preventing the formation of the amylose-lipid complex. Another reason is that the bulky molecular size of the oils causes steric hindrances and low water solubility, which prevents the formation of an inclusion complex between starch and triglycerides [ 25 , 42 , 43 ].…”

Section: Resultsmentioning

confidence: 99%

“…The TPC in the native PSS was 53.93 mg GAE/100 g (db). This is probably due to the presence of a considerable amount of lignin, a polyphenolic compound, in the pineapple stem [ 41 ]. After extrusion, the phenolic compounds remained in the extrudates but in lower amounts than in the native PSS, which could be due to the destruction of the heat-sensitive phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

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Impact of Oil Addition on Physicochemical Properties and In Vitro Digestibility of Extruded Pineapple Stem Starch

Nisitthichai,

Wannaphruek,

Sriprablom

et al. 2024

Polymers

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The effects of palm oil (PO) and coconut oil (CO) additions on the physicochemical properties and in vitro starch digestibility of extruded pineapple stem starch (PSS) were studied. The native PSS was adjusted to 15% moisture and blended with PO or CO in amounts of 5 and 10% (w/w of starch), while the control sample without added oil was adjusted to 25% moisture before being extruded with a twin-screw extruder at a maximum barrel temperature of 140 °C. Due to the lubricating effect, the added oils reduced the expansion ratio of the extrudates, which led to an increase in cell wall thickness, bulk density, hardness, and water adsorption index, but to a reduction in the water solubility index, especially with 10% oils. PO had a greater impact on the physicochemical changes in the extrudates than CO. Surprisingly, no amylose-lipid complex was observed in the extrudates with added oil, as shown by XRD, DSC, and FTIR results. The phenolic compounds contained in PSS remained in all extrudates, which could affect the formation of the amylose-lipid complex during extrusion. The addition of 5% oil had no effect on the digestibility of the starch compared to the control extrudates, while the 10% oils, both PO and CO, reduced the rapidly digestible starch content but significantly increased the resistant starch content of the extruded PSS.

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