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Integral valorization of pineapple (ananas comosus l.) by-products through a green chemistry approach towards added value ingredients

2020Journal article Open access
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dc.contributor.authorCampos, Débora A.
dc.contributor.authorRibeiro, Tânia
dc.contributor.authorTeixeira, José A.
dc.contributor.authorPastrana, Lorenzo
dc.contributor.authorPintado, Maria Manuela
dc.date.accessioned2020-02-18T19:51:32Z
dc.date.available2020-02-18T19:51:32Z
dc.date.issued2020
dc.description.abstractIndustrial 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCampos, D. A., Ribeiro, T. B., Teixeira, J. A., Pastrana, L., & Pintado, M. M. (2020). Integral valorization of pineapple (ananas comosus l.) by-products through a green chemistry approach towards added value ingredients. Foods, 9(1), art. n.º 60pt_PT
dc.identifier.doi10.3390/foods9010060pt_PT
dc.identifier.eid85078440644
dc.identifier.issn2304-8158
dc.identifier.pmcPMC7022615
dc.identifier.pmid31936041
dc.identifier.urihttp://hdl.handle.net/10400.14/29607
dc.identifier.wos000513235300060
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationDevelopment and characterization of functional ingredients through valorization of pineapple by-products: production, bioactivity and potential application
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPineapple by-productspt_PT
dc.subjectGreen chemistry approachpt_PT
dc.subjectIntegral valorizationpt_PT
dc.subjectPineapple juicespt_PT
dc.subjectPineapple stem and peel juicespt_PT
dc.titleIntegral valorization of pineapple (ananas comosus l.) by-products through a green chemistry approach towards added value ingredientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDevelopment and characterization of functional ingredients through valorization of pineapple by-products: production, bioactivity and potential application
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F104074%2F2014/PT
oaire.citation.issue1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStreamFARH
person.familyNameCampos
person.familyNameRibeiro
person.familyNameTeixeira
person.familyNamePastrana
person.familyNamePintado
person.givenNameDébora
person.givenNameTânia
person.givenNameJosé
person.givenNameLorenzo
person.givenNameMaria Manuela
person.identifierD-8675-2016
person.identifier456608
person.identifier.ciencia-id1A16-FC5B-3468
person.identifier.ciencia-id951D-426B-32ED
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-0174-6640
person.identifier.orcid0000-0001-5859-6888
person.identifier.orcid0000-0002-4918-3704
person.identifier.orcid0000-0002-6637-3462
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridA-6268-2012
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55250923400
person.identifier.scopus-author-id13402823200
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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