Pineapple waste-based-biorefinery for sustainable generation of value-added products

Dhar, Payel; Nickhil, C.; Pandiselvam, R.; Deka, Sankar Chandra

doi:10.1007/s13399-023-04801-w

Cited by 5 publications

(2 citation statements)

References 88 publications

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Section: Introductionmentioning

confidence: 99%

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

Kocakaplan,

Ozkan,

Kamiloglu

et al. 2024

Preprint

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The industrial processing of pineapples generates a substantial quantity of by-products including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple including the by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds of different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics and antioxidants (from 93–114% to 105–129% and 54–56% to 84–87%, respectively), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72–0.85% and 109–155%, respectively). Overall, the findings of this study highlighted that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee.

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Section: Introductionmentioning

confidence: 99%

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

Kocakaplan,

Ozkan,

Kamiloglu

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…Fresh pineapples have limited consumption, as 97% of the global pineapple production is utilized by the pineapple processing industry. In particular, the canning industry plays a crucial role in managing the extensive pineapple production on a global scale [ 3 ]. The industrial processing of pineapples generates a substantial quantity of by-products including shell, crown, and core [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds

Kocakaplan,

Ozkan,

Kamiloglu

et al. 2024

Plant Foods Hum Nutr

View full text Add to dashboard Cite

The industrial processing of pineapples generates a substantial quantity of by-products, including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple, including its by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of extracts from pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds in different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics (from 93 to 114% to 105–129%) and antioxidants (from 54 to 56% to 84–87%), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72 to 0.85% and 109–155%, respectively). Overall, the findings of this study highlight that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee, possibly due to its ability to cleave proteins. These outcomes point out that industrial by-products can be transformed into economic value by being reintroduced into the production process through suitable treatment instead of disposal.

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Sustainable Food Packaging: Biodegradable Carboxymethyl Cellulose Films Reinforced With Green‐Synthesized ZnO Nanoparticles From Pineapple Waste

Hossain,

Mohd Azhar,

Mohd Azman

et al. 2024

ChemistrySelect

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Carboxymethyl cellulose (CMC) bioplastic shows great promise for sustainable food packaging. This study synthesized zinc oxide nanoparticles (ZnO NPs) from pineapple waste via green synthesis and incorporated them into CMC to develop enhanced nanocomposite films. Key steps included preparing ZnONP powder and formulating ZnONP‐CMC (ZCMC) (1.0% w/v) solutions for film fabrication. The nanocomposites were characterized using FTIR, XRD, SEM–EDX, TGA, and DSC to assess structural integrity and thermal stability. Physical properties showed enhancement, including a thickness of 0.17.05 mm, opacity of 17%, moisture content of 52.38%, and water solubility of 64.52%. The mechanical properties also improved significantly, with a tensile strength of 26.30 MPa and elongation at a break of ∼50%. FTIR and XRD confirmed the successful incorporation of ZnO NPs, which improved the crystallinity and structural integrity of the CMC matrix. Notably, the ZCMC nanocomposite exhibited rapid biodegradation within 9 days under soil conditions, highlighting its potential for reducing environmental impact. In conclusion, adding ZnO NPs to CMC films notably improves their physical, mechanical, and thermal characteristics, rendering them ideal for food packaging. While the mechanical and biodegradation properties are promising for food packaging applications, future research should focus on evaluating the antimicrobial properties and practical applications of the ZCMC films in food preservation.

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Pineapple waste-based-biorefinery for sustainable generation of value-added products

Cited by 5 publications

References 88 publications

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

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

Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds

Sustainable Food Packaging: Biodegradable Carboxymethyl Cellulose Films Reinforced With Green‐Synthesized ZnO Nanoparticles From Pineapple Waste

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