Characterisation of Solid and Liquid Pineapple Waste

Abdullah, Abdullah; Mat, Hanafi

doi:10.14710/reaktor.12.1.48-52

Cited by 44 publications

(28 citation statements)

References 9 publications

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“…Analysis of liquid waste indicates that the main sugars are sucrose, glucose and fructose. The levels of fructose and glucose are similar, with the first usually slightly higher than the second one (Abdullah & Hanafi, ). The sugars composition of pineapple waste analysed by Sepúlveda et al .…”

Section: Current Activitymentioning

confidence: 92%

“…In order to optimise waste reduction and minimise environmental pollution is important to identify and characterise the waste produced. Pineapple fruit waste was noted to be an enriched raw material with insoluble fibres, pectins, simple sugars and proteins as the main compounds, followed by a good level of micronutrients such as vitamins, minerals and phenolic compounds (Abdullah & Hanafi, ). A compositional analysis of pineapple wastes is reported in Table .…”

Section: Current Activitymentioning

confidence: 99%

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Food uses of pineapple waste and by‐products: a review

Roda

Lambri

2019

Int J of Food Sci Tech

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Waste from fruits and vegetable processing industry is produced in large quantities worldwide and it contains high levels of lignocellulose, fibre, sugar, bioactive and functional compounds. Their utilisation has become one of the main important and challengeable aspects due to the generation of large quantities of by-products including peels, seeds, leaves and unused flesh in different steps of processing chain. Many researches have validated the waste utilisation as novel, low-cost, economical and natural sources of dietary fibre, antioxidants, pectin, enzymes, organic acids, food additives, essential oils, etc. through different methods of extractions, purifications and fermentations. Though, obtaining these by-products from such a variable substrate requires an understanding of the composition of the polysaccharides and their associations within the overall substrate. Focus on the pineapple fruit, scientific and technological studies have already highlighted and confirmed the potential of better and more profitable markets for pineapple wastes. This review is first of all the collection of previous reports about valorisation of food processing waste, deepening the possibilities of pineapple waste utilisation and to promote the integral exploitation of the by-products rich in bioactive compounds, even as multifunctional food ingredients. More in detail, this review aims at identifying those processes that can be implemented even in disadvantaged areas by means of technologies that allow recovering waste directly on site, thus reducing pollution and providing ingredients/food products with high nutritional values that could be integrated into the diet.

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Section: Current Activitymentioning

confidence: 92%

Section: Current Activitymentioning

confidence: 99%

Food uses of pineapple waste and by‐products: a review

Roda

Lambri

2019

Int J of Food Sci Tech

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“…According with Abdullah and Mat (2008) and Huang et al (2011), the main sugars, calculated on initial dry biomass, were glucose and xylose, followed by uronic acid, arabinose, galactose and mannose, with smaller amounts of rhamnose and fucose, revealing that pineapple wastes are primarily composed of celluloses, pectic substances and hemicelluloses. The presence of different polymeric substances in cell walls justify the need of a pre-treatment on this waste.…”

Section: Discussionmentioning

confidence: 96%

Bioethanol Production From Pineapple Wastes

Tropea¹,

Wilson²,

Torre³

et al. 2014

JFR

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There is great interest in producing bioethanol from biomass and there is much emphasis on exploiting lignocellulose sources, from crop wastes through to energy-rich crops. Some waste streams, however, contain both cellulosic and non-cellulosic sugars. These include wastes from pineapple processing.Pineapple wastes are produced in large amounts throughout the world by canning industries. These wastes are rich in intracellular sugars and plant cell walls which are composed mainly of cellulose, pectic substances and hemicelluloses. The purpose of this study was to investigate the potential to transform such residues into ethanol after enzymatic saccharification of plant cell walls, and fermentation of the resulting simple sugars using the Saccharomyces cerevisiae NCYC 2826 strain. Three different fermentation modes, direct fermentation, separate hydrolysis and fermentation, and simultaneous saccharification and fermentation of the biomass were tested and compared. The results show that the main sugars obtained from pineapple waste were: glucose, uronic acid, xylose, galactose, arabinose and mannose. The highest ethanol yield was achieved after 30 hours of simultaneous saccharification and fermentation, and reached up to 3.9% (v/v), corresponding to the 96% of the theoretical yield.

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“…Asam sitrat merupakan asam organik yang paling berperan terhadap tingkat keasaman limbah buah nanas. Kandungan asam sitrat pada limbah buah nanas sekitar 2,18 g per liternya (Abdullah & Mat, 2008).…”

Section: Gelatin Tulang Ikan Hasil Ekstraksi Limbah Buah Nanasunclassified

Karakteristik Fisikokimia Gelatin Tulang Ikan Patin (Pangasius sutchi) Hasil Ekstraksi Menggunakan Limbah Buah Nanas (Ananas comosus)

et al. 2018

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ABSTRAKTulang ikan merupakan salah satu sumber alternatif untuk produksi gelatin yang sangat potensial. Gelatin dari tulang ikan patin yang diekstrak dengan asam diketahui memiliki hasil ekstraksi yang tertinggi, kekuatan gel yang menyerupai gelatin komersial dan kadar abu yang rendah. Penelitian ini dilakukan untuk mengetahui karakteristik fisik dan kimiawi gelatin tulang ikan patin yang diekstrak dengan limbah buah nanas. Limbah buah nanas diketahui mengandung asam sitrat cukup tinggi. Penelitian dilakukan dengan dua tahap yakni ekstraksi gelatin dan analisis karakteristik fisikokimianya. Ekstraksi gelatin dilakukan dengan dua tahap yakni pre-treatment dan ekstraksi utama.Pre-treatment dilakukan dengan perendaman tulang ikan dalam limbah buah nanas selama 32, 48, dan 56 jam.Ekstraksi utama dilakukan dengan perendaman dalam air hangat selama 5 jam suhu 75 °C. Analisis keberadaan gelatin dengan metode SDS-PAGE diketahui gelatin berada pada kisaran berat molekul 100-150 kDa dan > 225 kDa. Kadar hidroksiprolin gelatin yakni 10,9-16,3 mg/g. Gelatin tulang ikan patin yang diekstrak dengan limbah buah nanas memiliki kekuatan gel 64,83 g.bloom, kekerasan (hardness) 4,96 g, kohesivitas (cohesiveness) 0,88, elastisitas (springiness) 1,03, kekenyalan (gumminess) 4,36, daya kunyah (chewiness) 2,78. Viskositas dan pH larutan gelatin yang diperoleh masing-masing 3,17 cP dan 4,52. Karakteristik kimiawi gelatin yang diperoleh antara lain meliputi kadar air 8,59%, abu 0,95%, protein kasar 47,60% dan lemak 7,71%. Beberapa karakteristik fisikokimia gelatin tulang ikan pada penelitian ini dapat dibandingkan dengan gelatin komersial dan gelatin tulang ikan yang lain. Kata kunci: Ekstraksi; tulang ikan; gelatin; limbah buah nanas ABSTRACTFish bones are the most potential as an alternative source for gelatin production. Pangasius catfish bone is the one of the most promising source due to its high yield of gelatin. It has similar gel strength with the commercial gelatin and has a low ash content. The aim of this research was to determine the physical and chemical characteristics of Pangasius catfish bone gelatin extracted using pineapple waste. Pineapple waste has a low pH and contains citric acid. The research was conducted in two stages i.e. gelatin extraction and physicochemical characterization. Gelatin extraction was done by pre-treatment and main extraction. Pre-treatment was done by soaking the fish bone into pineapple waste for 32, 48, and 56 hours. The main extraction was carried out by soaking fish ossein in warm water for 5 hours at 75 °C. The sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to analyze the gelatin existence. Fish bone gelatin has molecular weight ranging from 100-150 kDa and > 225 kDa. The hydroxyproline content of gelatin was 10.9-16.3 mg/g. Gelatin of Pangasius catfish bone extracted with pineapple waste has gel strength of 64.83 g.bloom g, hardness of 4.96 N, cohesiveness of 0.88, springiness of 1.03 mm, gumminess of 4.36 N, and chewiness of 2.78 N. Viscosity and pH of gelat...

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Characterisation of Solid and Liquid Pineapple Waste

Cited by 44 publications

References 9 publications

Food uses of pineapple waste and by‐products: a review

Food uses of pineapple waste and by‐products: a review

Bioethanol Production From Pineapple Wastes

Karakteristik Fisikokimia Gelatin Tulang Ikan Patin (Pangasius sutchi) Hasil Ekstraksi Menggunakan Limbah Buah Nanas (Ananas comosus)

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