Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/89330
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Campo DC | Valor | Idioma |
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dc.contributor.author | Santos, Diana I | por |
dc.contributor.author | Martins, Cátia F | por |
dc.contributor.author | Amaral, Renata A | por |
dc.contributor.author | Brito, Luísa | por |
dc.contributor.author | Saraiva, Jorge A | por |
dc.contributor.author | Vicente, A. A. | por |
dc.contributor.author | Moldão-Martins, Margarida | por |
dc.date.accessioned | 2024-03-07T09:23:16Z | - |
dc.date.available | 2024-03-07T09:23:16Z | - |
dc.date.issued | 2021-05-27 | - |
dc.identifier.citation | Santos, D.I.; Martins, C.F.; Amaral, R.A.; Brito, L.; Saraiva, J.A.; Vicente, A.A.; Moldão-Martins, M. Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods. Molecules 2021, 26, 3216. https://doi.org/10.3390/molecules26113216 | por |
dc.identifier.uri | https://hdl.handle.net/1822/89330 | - |
dc.description.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. | por |
dc.description.sponsorship | The first author acknowledges the financial support from Fundação para a Ciência e a Tecnologia (FCT), Portugal, through a PhD grant (SFRH/BD/109124/2015) and for financing the PhD grant of Renata A. Amaral (SFRH/BD/146009/2019). This work was supported by the national funding of FCT, under the scope of the strategic funding to the research units LEAF (UIDB/04129/2020), LAQV-REQUIMTE Associate Laboratory (UIDB/50006/2020) and CEB (UIDP/04469/2020) through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement, and PDR2020-101-031856 ProEnergy—New food products and bioenergy from fruits of low commercial value and agro industrial wastes. | por |
dc.language.iso | eng | por |
dc.publisher | MDPI | por |
dc.relation | info:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F109124%2F2015/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/POR_CENTRO/SFRH%2FBD%2F146009%2F2019/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04469%2F2020/PT | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | por |
dc.subject | Ananas | por |
dc.subject | Antioxidants | por |
dc.subject | Benzothiazoles | por |
dc.subject | Biphenyl Compounds | por |
dc.subject | Bromelains | por |
dc.subject | Carbohydrates | por |
dc.subject | Chemistry Techniques, Analytical | por |
dc.subject | Color | por |
dc.subject | Dietary Fiber | por |
dc.subject | Food Packaging | por |
dc.subject | Food Preservation | por |
dc.subject | Freeze Drying | por |
dc.subject | Fruit | por |
dc.subject | Functional Food | por |
dc.subject | Mycotoxins | por |
dc.subject | Nutritive Value | por |
dc.subject | Phenol | por |
dc.subject | Picrates | por |
dc.subject | Powders | por |
dc.subject | Pressure | por |
dc.subject | Sulfonic Acids | por |
dc.subject | Water | por |
dc.subject | pineapple by-products | por |
dc.subject | bioactive compounds | por |
dc.subject | novel food ingredient | por |
dc.subject | sustainability | por |
dc.title | Pineapple (Ananas comosus L.) by-products valorization: novel bio ingredients for functional foods | por |
dc.type | article | eng |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/1420-3049/26/11/3216 | por |
oaire.citationIssue | 11 | por |
oaire.citationVolume | 26 | por |
dc.identifier.doi | 10.3390/molecules26113216 | por |
dc.identifier.pmid | 34072026 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Molecules | por |
oaire.version | VoR | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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molecules-26-03216.pdf | 1,4 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons