Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods

Abstract

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.

Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds

“…While these by-products are primarily utilized in animal feed and the pharmaceutical industry, they have the potential to be transformed into value-added products. Bromelain, a proteolytic enzyme found naturally in various parts of pineapples including the shell, crown and core offers bene cial effects for both digestive and cardiovascular health [5].…”

Evaluation of the Performance of the ATESTA Forced Convection Dryer when Drying Pineapples

“…Pineapple is one of the most consumed fruits in the world due to its physicochemical and sensory characteristics (1) . Togo is one of West Africa leading producers of organic pineapple.…”

“…Pineapple is a seasonal fruit and is processed into juice, jam, dried strips or slices for preservation (2) . There are around fifty (50) micro, small and medium-sized agri-food businesses that produce about one (1) million liters of pineapple juice and 467t (ton) of dried pineapple according to the European Commission report (2019). This low rate of pineapple processing in Togo and in the southern countries in general, is due to limited access to drying technologies adapted to the needs of agribusiness stakeholders.…”

IMPORTANCE OF PINEAPPLE (Ananas comosus L.) WASTE AS A POSSIBLE SOURCE OF INDUSTRIAL PROTEASES

“…Pineapple proteases are proteins that have applications in the food industry as a meat tenderizer, in the hydrolysis of soluble proteins, beer and wine production, cosmetic, and pharmaceutical industries. In the clinical area, they have been successfully employed as phytotherapeutics (Arshad et al, 2014;Banerjee et al, 2018;Santos et al, 2021). Bromelain is the most well-known pineapple cysteine endopeptidase, with a global market worth $2 956 120 000 USD and a compound annual growth rate (CAGR) of 4.72 % from 2022 to 2027 (Market Reports World, 2022).…”