Valorization of pineapple waste as novel source of nutraceuticals and biofunctional compounds

Polanía, Anna María; Londoño, Liliana; Ramírez, Cristina; Bolívar, Germán

doi:10.1007/s13399-022-02811-8

Cited by 16 publications

(6 citation statements)

References 178 publications

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“…On the other hand, it must be noticed that although sterilization was used to avoid contamination during the saccharification treatment, it released a significant quantity of reducing sugars from PP, becoming an essential kind of conditioning treatment. It was possible to verify that sterilization released only a slight quantity of reducing sugars (Figure 3A), attributed to partial degradation of lignin and polysaccharides due to the heat [5]. This fact confers a vital role to sterilization, as this unit operation in the process would also be a simple thermic treatment that could cause a change in the fibers and an incipient rupture of hemicellulose favoring the start of delignification process [35].…”

Section: Discussionmentioning

confidence: 97%

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Conditioning of agro-industrial residues for producing enzymes, additives and chemical precursors

Rivero,

Venegas,

Trujillo

2023

Preprint

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Purpose Show how the most common conditioning treatments of lignocellulosic agricultural residues determine the performance of specific biological processes and after a review propose a final use for the resulting residues. Methods Conditioning treatments such as drying and size reduction for prickly pear peels, or soaking and ultrasound for pineapple peels were applied before using these materials in a solid state-culture or an enzymatic saccharification, respectively. A detailed analysis about the fate of those solids obtained after solidstate culture on prickly pear peels or saccharification of pineapple peels was done to propose the integral use of these materials in the bioprocess performance. Results In a solid-state culture using 1.84 mm particles of sun-dried prickly pear peels, Aspergillus niger produced eight-fold more xylanases and twice more laccases than those obtained on 1.09 mm wave-dried particles. Conversely, the highest enzymatic saccharification yields of pineapple peels were obtained with unconditioned peels, which means an advantage for the economy and operation of the process. The resulting residual composites can have several fates. Conclusion Agricultural residues are a potential material for obtaining biotechnological products, and some of the conditioning treatments are not necessary to use them in a bioprocess. These residues can have an integral use along the bioprocess development.

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Section: Discussionmentioning

confidence: 97%

“…For favoring the use of lignocellulosic material to develop SSC or saccharification, it is helpful to handle the characteristics of a substrate conveniently through a physical treatment. Drying, size reduction, soaking, and ultrasonic treatment are the most common physical conditioning treatments for lignocellulosic materials [4,5].…”

Section: Introductionmentioning

confidence: 99%

Conditioning of agro-industrial residues for producing enzymes, additives and chemical precursors

Rivero,

Venegas,

Trujillo

2023

Preprint

View full text Add to dashboard Cite

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“…The industrial processing of pineapples generates a substantial quantity of by-products including shell, crown, and core [4]. By-products resulting from fruit processing compose over 50% of the total weight of the pineapple and are distributed as follows: 29-40% in the shell, 9-10% in the core, and 2-4% in the crown.…”

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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“…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 ]. By-products resulting from fruit processing compose over 50% of the total weight of the pineapple and are distributed as follows: 29–40% in the shell, 9–10% in the core, and 2–4% in the crown.…”

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

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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 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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Valorization of pineapple waste as novel source of nutraceuticals and biofunctional compounds

Cited by 16 publications

References 178 publications

Conditioning of agro-industrial residues for producing enzymes, additives and chemical precursors

Conditioning of agro-industrial residues for producing enzymes, additives and chemical precursors

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

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