Canned, frozen and dried pineapple

Siow, Lee Fong; Lee, Kar Hing

doi:10.1002/9781118967355.ch7

Cited by 4 publications

(2 citation statements)

References 42 publications

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“…Processed pineapple products include juice, canned pineapple, cocktail, jams, wines, powder, frozen pineapple and fruit punch [8,27,33]. Canned pineapple products are the most popular processed pineapple products that are usually used in main dishes and salad, as well as appetisers, beverages and desserts, and they have a long shelf life [35]. Processes such as washing, trimming, slicing and cooling are involved in canned pineapple processing as presented in Figure 2.…”

Section: Commercial Use Of Pineapplementioning

confidence: 99%

Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

Hamzah

Man

et al. 2021

Agronomy

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Pineapple waste accounts for a significant part of waste accumulated in landfill which will further contribute to the release of greenhouse gases. With the rising pineapple demands worldwide, the abundance of pineapple waste and its disposal techniques are a major concern. Exploiting the pineapple waste into valuable products could be the most sustainable way of managing these residues due to their useful properties and compositions. In this review, we concentrated on producing useful products from on-farm pineapple waste and processing waste. Bioenergy is the most suitable option for green energy to encounter the increasing demand for renewable energy and promotes sustainable development for agricultural waste. The presence of protease enzyme in pineapple waste makes it a suitable raw material for bromelain production. The high cellulose content present in pineapple waste has a potential for the production of cellulose nanocrystals, biodegradable packaging and bio-adsorbent, and can potentially be applied in the polymer, food and textile industries. Other than that, it is also a suitable substrate for the production of wine, vinegar and organic acid due to its high sugar content, especially from the peel wastes. The potentials of bioenergy production through biofuels (bioethanol, biobutanol and biodiesel) and biogas (biomethane and biohydrogen) were also assessed. The commercial use of pineapples is also highlighted. Despite the opportunities, future perspectives and challenges concerning pineapple waste utilisation to value-added goods were also addressed. Pineapple waste conversions have shown to reduce waste generation, and the products derived from the conversion would support the waste-to-wealth concept.

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Section: Commercial Use Of Pineapplementioning

confidence: 99%

Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

Hamzah

Man

et al. 2021

Agronomy

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“…However, the colorants of red beet are sensitive to high temperature as well as any type of processing including conventional freeze‐drying. Pineapples are the third most important tropical fruit in international trade with an increasing market and a wide application range in food products (Siow & Lee, 2017). Its special flavour, high nutritional value and short shelf life make these fruits relevant for freeze‐drying.…”

Section: Introductionmentioning

confidence: 99%

The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples

Ammelt

Lammerskitten

Wiktor

et al. 2020

Int J of Food Sci Tech

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The effect of pulsed electric fields (PEF) on the cell disintegration index (Zp), the freeze‐drying process and the final product quality of red beet and pineapple tissue was studied. Red beets and pineapples were PEF‐treated at an electric field strength of 1.07 kV/cm and specific energy inputs of 1 kJ/kg and 4 kJ/kg (PEF1 and PEF2, respectively). Freeze‐drying was performed at a pressure of 1 mbar and heating plate temperature of 50 °C for red beet and 40 °C for pineapple. The quality of freeze‐dried tissue was evaluated by the analysis of residual moisture content, macrostructure, texture, colour and rehydration properties. For freeze‐dried red beets, the betalain content from extracts was studied. It could be stated that PEF pre‐treatment had no significant influence on drying time reduction, however significantly improved the final quality of freeze‐dried product. Moreover, the effect of PEF was strongly depending on type of plant material used.

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Pineapple waste-based-biorefinery for sustainable generation of value-added products

Dhar,

Nickhil,

Pandiselvam

et al. 2023

Biomass Conv. Bioref.

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Canned, frozen and dried pineapple

Cited by 4 publications

References 42 publications

Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples

Pineapple waste-based-biorefinery for sustainable generation of value-added products

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