Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity

Abstract

The effect of temperature, moisture content and pH during solid-state fermentation (SSF) of MD2 pineapple peel with Rhizopus oryzae (MUCL 28168) was evaluated on the release of bioactive compounds with antioxidant capacity. Applying a central composite design, it was found that temperature had a significant effect (p < 0.05) on the total phenolic content and DPPH antioxidant activity while for the ABTS radical elimination activity, the factor that presented a significant effect was the pH (p < 0.05); as this factor increases, the antioxidant activity enhances. The optimal conditions for fermentation process were 80% of moisture content, pH 5.5, temperature 37.3 °C and 24 h of process to maximize phenolic content and antioxidant activity. Gallic acid, chlorogenic acid, caffeic acid and cinnamic acid were identified in the extracts by HPLC analysis. These results permit to conclude that SSF of pineapple peel is an effective bioprocess for the release of phenolic compounds with antioxidant activity. Graphical abstract

Phytochemical Profile and Bioactive Compounds of Pineapple Infused Arak Bali

“…The presence of alkaloid group compounds in the FU sample is possible due to the soaking/maceration of pineapple fruit in Arak Bali during the manufacturing process. This is in accordance with previous studies which stated that alkaloids are a class of secondary metabolite compounds contained in pineapple (Babajide et al, 2013;Hikal et al, 2021;Nurdalilah et al, 2018;Rivera et al, 2022;Rustini et al, 2022;Saleh et al, 2021;Sayago-Ayerdi et al, 2021;VH et al, 2021).…”

“…This is because the soaking/maceration process of the pineapple during the process of making the FU sample allows the tannin compounds to be extracted from the pineapple and dissolved in the pineapple infused Arak Bali. This is consistent with the results of previous studies which proved that pineapple contains various secondary metabolites such as alkaloids, flavonoids, phenols, tannins, and terpenoids (Babajide et al, 2013;Hikal et al, 2021;Nurdalilah et al, 2018;Rivera et al, 2022;Rustini et al, 2022;Saleh et al, 2021;Sayago-Ayerdi et al, 2021;VH et al, 2021).…”

“…This plant is easy to grow in areas with tropical climates. Various studies have proven that pineapple contains secondary metabolites such as alkaloids, flavonoids, steroids, terpenoids, and tannins (Babajide et al, 2013;Hikal et al, 2021;Nurdalilah et al, 2018;Rivera et al, 2022;Rustini et al, 2022;Saleh et al, 2021;Sayago-Ayerdi et al, 2021;VH et al, 2021). The various contents of these secondary metabolites are important factors for the antibacterial activity of pineapple.…”

Efficient Bioelectrochemical Cell Generation and Green Synthesis of Silver Nanoparticles Using Pomegranate and Pineapple Peel Extracts: A Comprehensive Characterization Study

“…One notable avenue in the realm of green synthesis involves the utilization of PgP and PnP as potent bioreducing and capping agents for the synthesis of AgNPs. PgP and PnP, often regarded as agricultural waste, have been recognized for their rich content of bioactive compounds, including polyphenols, favonoids, and enzymes [6]. Tese bioactive constituents play a pivotal role in the reduction of silver ions and stabilization of the resulting nanoparticles, rendering the synthesis process not only environmentally benign but also cost-efective.…”

Valorisation of Pineapple Cannery Waste as a Cost Effective Carbon Source for Poly 3-hydroxyabutyrate (P3HB) Production

“…Furthermore, core waste could be converted into alcoholic beverages or vinegar [ 8 ]. In addition, it has been reported that pineapple waste could be used as a substrate for the production of cellulose, methane, ethanol, citric acid, antioxidant compounds, and bioactive compounds, including a biopolymer of PHAs [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. Recently, alternative means of pineapple waste utilisation were its uses as sources of proteolytic enzymes in which the different parts of pineapple would present different bromelain and other cysteine protease enzymes [ 18 , 19 ].…”