Volatile Compounds in Fresh-Cut Pineapple Heated at Different Temperatures

Zhang, Xiumei; Shen, Yixiao; Prinyawiwatkul, Witoon; Xu, Zhimin

doi:10.1111/jfpp.12009

Cited by 11 publications

(8 citation statements)

References 17 publications

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“…Komponen aroma nanas tidak hilang saat pemanasan karena suhu pemanasan berada pada suhu didih susu ± 100 o C. Komponen aroma nanas akan mulai menurun pada suhu 150 o C dan semakin turun dengan suhu yang lebih tinggi. 27…”

Section: Aromaunclassified

Analisis Kandungan Gizi Dan Aktivitas Antioksidan Es Krim Nanas Madu

Chauliyah

Murbawani

2015

J. NutriColl

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Latar Belakang: Penyakit Jantung Koroner (PJK) merupakan penyumbang kejadian CVD paling besar. Atherosclerosis sebagai penyebab utama PJK dapat dapat dicegah melalui diet. Asupan produk olahan susu berkaitan dengan peningkatan risiko PJK. Es krim sebagai salah satu produk olahan susu memiliki kandungan lemak tinggi dan antioksidan yang rendah. Penambahan nanas madu ke dalam es krim dapat meningkatkan kandungan zat gizi.Tujuan: Menganalisis pengaruh penambahan nanas madu terhadap kadar betakaroten, vitamin C, aktivitas antioksidan, sifat fisik, dan tingkat kesukaan es krim.Metode: Merupakan penelitian eksperimental rancangan acak lengkap satu faktor yaitu penambahan nanas madu (20%, 30%, dan 40%) pada pembuatan es krim. Analisis kadar betakaroten, vitamin C, dan aktivitas antioksidan menggunakan uji Kruskal-Wallis; laju mencair (melting rate) menggunakan uji One Way Anova; uji tingkat kesukaan menggunakan uji Friedman.Hasil: Penambahan nanas madu dalam pembuatan es krim meningkatkan kadar betakaroten, kadar vitamin C, aktivitas antioksidan, dan menurunkan melting rate secara signifikan (p <0.05). Kadar betakaroten, vitamin C, dan aktivitas antioksidan tertinggi pada es krim dengan kadar nanas madu 40%. Laju mencair paling tinggi dimiliki oleh es krim tanpa penambahan nanas madu. Penambahan nanas madu meningkatkan tingkat kesukaan terhadap warna dan aroma es krim secara signifikan, tetapi tidak terdapat perbedaan yang signifikan terhadap rasa dan tekstur es krim.Simpulan: Penambahan nanas madu dalam pembuatan es krim meningkatkan kadar betakaroten, kadar vitamin C, aktivitas antioksidan, dan menurunkan laju mencair. Penambahan nanas madu meningkatkan tingkat kesukaan terhadap warna dan aroma es krim tetapi tidak signifikan terhadap rasa dan tekstur es krim.

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Section: Aromaunclassified

Analisis Kandungan Gizi Dan Aktivitas Antioksidan Es Krim Nanas Madu

Chauliyah

Murbawani

2015

J. NutriColl

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“…; Zhang et al . ), were the next most significant esters in AW and EM2 (Table ). Ethyl‐ and isoamylacetate that have a characteristic fruity‐sweet odor reminiscent of pineapple odor (Burdock, ) were perceptible in the AW samples only (Table ).…”

Section: Resultsmentioning

confidence: 97%

“…In view of this, the results (Table 4) outlined that ethyl octanoate, a compound associated with sweet, fruity and fresh notes (Burdock, 2010), was the most intense ester perceived in all the samples. Ethyl hexanoate and decanoate, which are considered to be important to pineapple aroma (Takeoka et al 1989;Zhang et al 2012), were the next most significant esters in AW and EM2 (Table 4). Ethyl-and isoamylacetate that have a characteristic fruity-sweet odor reminiscent of pineapple odor (Burdock, 2010) were perceptible in the AW samples only (Table 4).…”

Section: Volatile Compounds In Pineapple Winementioning

confidence: 99%

Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains ofSaccharomyces cerevisiae

Roda

Faveri

Dordoni

et al. 2016

Journal of Food Processing and Preservation

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This work aims to report on the processing of pineapple (Ananas comosus) peel and core into quality wines by combining physical and enzymatic treatments of waste and alcoholic fermentation of the pineapple must with three strains of Saccharomyces cerevisiae (TT, AW, EM2) at three different temperatures (25C, 20C, 15C). The main parameters of the alcoholic fermentation (yeast growth, ethanol production and sugar consumption) were monitored; the fixed and the volatile compounds of pineapple wines were characterized by means of HPLC and GC‐MS techniques. Results outlined that the highest levels of ethanol, i.e., more than 7 and 8% vol/vol, were reached in 96 h when the fermentation was carried out at 20 and 25C with AW and TT strains, respectively. Differently, the fermentation at 15C with EM2 achieved the highest ethanol concentration (7.60% vol/vol) after 120 h and maintained higher levels of citric and malic acid. Accordingly, as the ethanol increases a simultaneous decrease in simple sugars was observed: glucose fell faster than fructose and reached concentrations below 1 g/L after 120 h of fermentation. Significantly different aroma profiles were measured in the wines by changing temperature and strain of S. cerevisiae: the fermentation with AW at 20C produced the highest concentration of acetate and ethyl esters that increased the fruity character of pineapple wine, whilst varietal aroma was enhanced by both fermentations at 25C and 15C with TT and EM2, respectively. However, no variations in pH and acidity during fermentation and very low levels of acetic acid in any pineapple wine sample stressed the aptitude to human consumption of pineapple wines obtained from pineapple waste under this study. Practical Applications Outcomes of the study are important to the industry and highlighted the feasibility of processing tropical fruit waste to obtain added value food products. Furthermore, the results of this work updated the small amount of information published to date on the processing of pineapple waste (or of other tropical fruits) into food grade products, and on the volatile compounds of pineapple wine. As a consequence, the process of conversion of pineapple waste into wine when properly scaled‐up may be transferred to industries that are located either in tropical areas, or in developing countries where the waste is not utilized yet.

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“…Pineapple (Ananas comous L.) is a popular tropical fruit that is widely cultivated in Thailand, The Philippines, China, Brazil, and India (1). In addition to fresh-cut pineapple for direct consumption, pineapple is widely processed into juice and canned products.…”

Section: Introductionmentioning

confidence: 99%

“…More than 100 volatile compounds have been identified in fresh-cut pineapple and juice (2,3). Hence, pineapple has been used as a flavor ingredient for baked foods, such as pies, pizzas, and cakes, to enhance flavor and taste (1).…”

Section: Introductionmentioning

confidence: 99%

Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple

Sun

Zhang

et al. 2016

Food Sci Biotechnol

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Major phenolic, β-carotene, and ascorbic acid (AA) contents in 17 pineapple varieties were quantified and compared. Anti-oxidant activities were evaluated using 2,2-Diphenyl-l-picrylhydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing anti-oxidant power (FRAP), and metal chelating capacity (MCC) assays. MD-2 exhibited the highest AA and total phenolic (TP) contents and DPPH and ABTS assay results, but was lower in β-carotene contents. Ripley had the highest total flavonoid (TF) content with a low AA content. Comte de Pairs exhibited the highest MCC and the lowest FRAP values. TP contents and both DPPH and ABTS activities, FRAP values and both AA contents and DPPH activities, and TF contents and ABTS activities were positively correlated. MD-2 exhibited the greatest diversity of phenolics and highest anti-oxidant activities in all assays. Information included herein can be useful for development of pineapple-based food products containing high levels of health promoting anti-oxidants.

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Volatile Compounds in Fresh-Cut Pineapple Heated at Different Temperatures

Cited by 11 publications

References 17 publications

Analisis Kandungan Gizi Dan Aktivitas Antioksidan Es Krim Nanas Madu

Analisis Kandungan Gizi Dan Aktivitas Antioksidan Es Krim Nanas Madu

Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains ofSaccharomyces cerevisiae

Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple

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