Characterization of Phu Lae pineapple wastes and potential application in the circular economy
Keywords:
Antioxidant properties, Circular economy, Dietary fiber, Polyphenol, Pineapple wastesAbstract
Phu Lae pineapple is an economical fruit of Chiang Rai province. During pineapple processing, it usually generates wastes more than 50% of raw material. This research investigates the effect of alcoholic extraction conditions on the physicochemical of dietary fiber and extracts from pulp, eyes, and peel of pineapple. The results showed that pineapple peel extract had significantly higher amounts of phenolic, flavonoids and antioxidant capacity than the pineapple pulp and eyes extracts. Otherwise, when using higher ethanol concentration in pineapple peel extraction, the total phenolic and total flavonoid contents tend to decrease. Dietary fiber from the peel of pineapple and eyes of pineapple has oil binding capacity and water holding capacity better than dietary fiber from the pulp of pineapple. Dietary fibers from the peel and the eyes of pineapple obtained by extraction process with ethanol concentration of 80% and 90% had good swelling capacity equal to 10 ml/g dry weight. The whiteness index of dietary fiber from the pulp of pineapple is more than those from the eyes and the peel of pineapple while using different concentrations of ethanol had no effect on the whiteness index of the produced dietary fiber. Therefore, pineapple wastes are promising sources of polyphenols and dietary fiber and suitable for a wide range of applications as functional ingredients in industrial sectors towards the application of a circular economy and sustainable agro-industry system.
References
Ming R, VanBuren R, Wai CM, Tang H, Schatz MC, Bowers JE, et al. The pineapple genome and the evolution of CAM photosynthesis. Nat Genet. 2015;47(12):1435-1442.
Food and Agriculture Organization of the United Nations (FAO). Faostat Database. Retrieved Feb 22, 2023, from https://www.fao.org/faostat.
Ketnawa S, Chaiwut P, Rawdkuen S. Pineapple wastes: A potential source for bromelain extraction. Food Bioprod Process. 2012;90(3):385–391.
Dorta E, Sogi DS. Value added processing and utilization of pineapple by-products. In Handbook of Pineapple Technology: Production, postharvest science, processing and nutrition, Lobo MG, Paull RE (Eds.). Oxford: Wiley; 2017: pp. 196-220.
Garcia-Amezquita LE, Tejada-Ortigoza V, Serna-Saldivar SO, Welti-Chanes J. Dietary fiber concentrates from fruit and vegetable by-products: processing, modification, and application as functional ingredients. Food Bioprocess Technol. 2018;11:1439–1463.
Wanlapa S, Wachirasiri K, Sithisam-ang D, Suwannatup T. Potential of selected tropical fruit peels as dietary fiber in functional foods. Int J Food Prop. 2015;18(6):1306-1316
.
Weerawatanakorn M. Chemical reactions between proteins and polyphenols and human biological consequences of reaction. BUSCIJ. 2013;18(1):210-218.
Horwitz W, Editor. Official methods of analysis of AOAC INTERNATIONAL, 18th ed., AOAC INTERNATIONAL: Gaithersburg; 2005. Official Method 2005.08.
Sharma P, Gujral HS. Antioxidant potential of wheat flour chapattis as affected by incorporating barley flour. LWT-Food Sci Technol. 2014;56(1):118-123.
Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on super-oxide radicals. Food Chem. 1999;64(4):555-559.
Wicharaew K, Prommajak T, Ruenwai R. Effect of extraction methods on the physicochemical properties of fiber from bamboo shoot waste. Malays Appl Biol. 2019;48(4):39-45.
Luo X, Wang Q, Fang D, Zhuang W, Chen C, Jiang W, et al. Modification of insoluble dietary fibers from bamboo shoot shell: Structural characterization and functional properties. Int J Biol Macromol. 2018;120:1461–1467.
Luo X, Wang Q, Zheng B, Lin L, Chen B, Zheng Y, et al. Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice. Food Chem Toxicol. 2017;109:1003-1009.
Ullah I, Hu Y, You J, Yin T, Xiong S, Din Z, et al. Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel. Food Hydrocoll. 2019;89:512-522.
Hossain MA, Mizanur Rahman SM. Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple. Food Res Inter. 2011;44(3):672–676.
Li T, Shen P, Liu W, Liu C, Liang R, Yan N, Chen J. Major polyphenolics in pineapple peels and their antioxidant interactions. Int J Food Prop. 2014;17(8):1805-1817.
Banerjee J, Singh R, Vijayaraghavan R, MacFarlane D, Patti AF, Arora A. Bioactives from fruit processing wastes: Green approaches to valuable chemicals. Food Chem. 2017;225:10-22.
Kongsuwan A, Suthiluk P, Theppakorn T, Srilaong V, Setha S. Bioactive compounds and antioxidant capacities of phulae and nanglae pineapple. Asian J. Food and Agro-Ind. 2009;2:S44-S50.
Yoyponsan P, Thuengtung S, Ogawa Y, Naradisorn M, Setha S. Influence of harvest maturity and storage condition on changes on volatile compounds of ‘Phulae’ pineapple fruit. JFAT. 2019;5:128-139.
Rico X, Gullón B, Alonso JL, Yáñez R. Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview. Food Res Inter. 2020;132:109086.
Campos DA, Ribeiro TB, Teixeira JA, Pastrana L, Pintado MM. Integral valorization of pineapple (Ananas comosus L.) by-products through a green chemistry approach towards added value ingredients. Foods. 2020;9(1):60.
Lasunon P, Phonkerd N, Tettawong P, Sengkhamparn N. Total phenolic compound and its antioxidant activity of by-product from pineapple. Food Res. 2022:6(4);107-112.
Managa MG, Akinola SA, Remize F, Garcia C, Sivakumar D. Physicochemical parameters and bioaccessibility of lactic acid bacteria fermented chayote leaf (Sechium edule) and pineapple (Ananas comosus) smoothies. Front Nutr. 2021;8:649189.
Costa MGM, Fonteles TV, de Jesus ALT, Sueli Rodrigues S. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability. Food Chem. 2013;139(1-4),261-266.
Nguyen BT, Bujna E, Fekete N, Tran ATM, Rezessy-Szabo JM, Prasad R, Nguyen QD. Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Front Nutr. 2019;6:54.
Cassellis MER, Pardo MES, López, MR, Escobedo RM. Structural, physicochemical and functional properties of industrial residues of pineapple (Ananas comosus). Cellul Chem Technol. 2014;48(7-8): 633-641.
Chiewchan N, Devahastin S. editor. 10-Microstructure, constituents, and their relationship with quality and functionality of dietary fibers. In Woodhead Publishing Series in Food Science, Technology and Nutrition. Food Microstructure and Its Relationship with Quality and Stability. Duxford: Woodhead Publishing; 2018.193-216.
Nassar AG, AbdEl-Hamied AA, El-Naggar EA. Effect of citrus by-products flour incorporation on chemical, rheological and organolepic characteristics of biscuits. World J Agric Sci. 2008;4(5):612-616.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 University of Phayao
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
ผู้นิพนธ์ต้องรับผิดชอบข้อความในบทนิพนธ์ของตน มหาวิทยาลัยพะเยาไม่จำเป็นต้องเห็นด้วยกับบทความที่ตีพิมพ์เสมอไป ผู้สนใจสามารถคัดลอก และนำไปใช้ได้ แต่จะต้องขออนุมัติเจ้าของ และได้รับการอนุมัติเป็นลายลักษณ์อักษรก่อน พร้อมกับมีการอ้างอิงและกล่าวคำขอบคุณให้ถูกต้องด้วย
The authors are themselves responsible for their contents. Signed articles may not always reflect the opinion of University of Phayao. The articles can be reproduced and reprinted, provided that permission is given by the authors and acknowledgement must be given.
