Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/64167

TitleIntegral valorization of pineapple (Ananas comosus l.) by-products through a green chemistry approach towards added value ingredients
Author(s)Campos, Débora A.
Ribeiro, Tânia B.
Teixeira, J. A.
Pastrana, Lorenzo
Pintado, Maria Manuela
Keywordspineapple by-products
green chemistry approach
integral valorization
pineapple juices
pineapple stem and peel juices
Issue date2020
PublisherMDPI
JournalFoods
CitationCampos, Débora A.; Ribeiro, Tânia B.; Teixeira, José A.; Pastrana, Lorenzo; Pintado, Maria Manuela, Integral valorization of pineapple (Ananas comosus l.) by-products through a green chemistry approach towards added value ingredients. Foods, 9(1), 60, 2020
Abstract(s)Industrial by-products are produced every day through fruit processing industries. Pineapple is not an exception; when processed, around 60% (w/w) of its weight are peels, stem, trimmings, and crown, the only used fruit part for human consumption. Due to high concerns of sustainability in the food system and negative high impact of human practice in the environment, a strategy has to be developed. Therefore, a green chemistry approach was applied to pineapple by-products to make an integrated valorization by the extraction of bioactive molecules. Two pineapple by-products (peels and stems) were studied, applying a green chemistry approach, which means the non-use of organic solvents or extreme methodologies. A subdivision of each by-product was done by the application of a juice machine. The peels and stems in the fresh state were ground separately, creating two fractions for each by-product—a juice and a wet pulp (press cake). The press cake was characterized, dried, and ground to create a fine powder flour. To the juice, a precipitation methodology with polysaccharides was applied, which allowed the bromelain separation (developing of an enzymatic fraction) from the fruit juice. The enzymatic extract was freeze-dried, and the juice was spray-dried, developing two more fine powders. Thus, three new ingredients were produced from each by-product, creating a total of six new ingredients. Overall, the enzymatic fractions represented around 0.26% (w/w) of pineapple weight. Pineapple stem juice represented 4.8% (w/w), and peel juice represented 17.3% (w/w). Pineapple stem flour represented 3.1% (w/w), and peel flour represented 11.4% (w/w) of the total pineapple weight. To valorize the by-products juices, a full characterization was performed of bioactive molecules and biological activities. When comparing the two juices, the peel juice showed lower content of total phenolic compounds, lower antioxidant capacity, and lower content of vitamin C. The different phenolic compounds were identified by HPLC analysis in the two pineapple by-products juices. However, the same compounds in both juices were quantified (chlorogenic, caffeic, and ferulic acids). On the other hand, the by-products flours had a high content of insoluble dietary fiber (IDF), mainly cellulose and hemicellulose. Therefore, the approach applied in this work opens the door to the production of green products, as a result of by-products valorization. This could be applied not only in the food industry but also in the nutraceutical and cosmetic industries.
TypeArticle
DescriptionWe would like to thank the scientific collaboration of Escola Superior de Biotecnologia of Universidade Católica Portuguesa through CBQF under FCT–Fundação para a Ciência e a Tecnologia, to accept Débora Campos through a Ph.D. grant SFRH/BD/104074/2014.
URIhttps://hdl.handle.net/1822/64167
DOI10.3390/foods9010060
ISSN2304-8158
e-ISSN2304-8158
Publisher versionhttps://www.mdpi.com/journal/foods
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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