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Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

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 s...

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Autores principales: Campos, Débora A., Ribeiro, Tânia B., Teixeira, José A., Pastrana, Lorenzo, Pintado, Maria Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022615/
https://www.ncbi.nlm.nih.gov/pubmed/31936041
http://dx.doi.org/10.3390/foods9010060
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author Campos, Débora A.
Ribeiro, Tânia B.
Teixeira, José A.
Pastrana, Lorenzo
Pintado, Maria Manuela
author_facet Campos, Débora A.
Ribeiro, Tânia B.
Teixeira, José A.
Pastrana, Lorenzo
Pintado, Maria Manuela
author_sort Campos, Débora A.
collection PubMed
description 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.
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spelling pubmed-70226152020-03-09 Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients Campos, Débora A. Ribeiro, Tânia B. Teixeira, José A. Pastrana, Lorenzo Pintado, Maria Manuela Foods Article 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. MDPI 2020-01-07 /pmc/articles/PMC7022615/ /pubmed/31936041 http://dx.doi.org/10.3390/foods9010060 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Campos, 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
title Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients
title_full Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients
title_fullStr Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients
title_full_unstemmed Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients
title_short Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients
title_sort integral valorization of pineapple (ananas comosus l.) by-products through a green chemistry approach towards added value ingredients
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022615/
https://www.ncbi.nlm.nih.gov/pubmed/31936041
http://dx.doi.org/10.3390/foods9010060
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