Composition of Pineapple Juice

Krueger, Dana A; Krueger, Rae-Gabrielle; Maciel, Jeanne

doi:10.1093/jaoac/75.2.280

Cited by 28 publications

(22 citation statements)

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“…The fructose and glucose levels were similar to each other, with fructose usually slightly higher than glucose. These result are similar to those for pineapple juice concentrate observed by Krueger (1992), but not similar was reported by Sasaki (1991) for pineapple waste juice indicates that the sucrose content higher than glucose and fructose smaller than glucose. The different of sugar composition might caused process to obtain this waste and also depend with season, area and pineapple canning factory.…”

Section: Results and Discussion The Characteristics Of Liquid Pineappsupporting

confidence: 89%

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Characterisation of Solid and Liquid Pineapple Waste

Abdullah

Mat²

2008

Reaktor

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The pineapple waste is contain high concentration of biodegradable organic material and suspended solid. As a result it has a high BOD and extremes of pH conditions. The pineapple wastes juice contains mainly sucrose, glucose, fructose and other nutrients. The characterisation this waste is needed to reduce it by recycling to get raw material or for conversion into useful product of higher value added products such as organic acid, methane , ethanol, SCP and enzyme. Analysis of sugar indicates that liquid waste contains mainly sucrose, glucose and fructose. The dominant sugar was fructose, glucose and sucrose. The fructose and glucose levels were similar to each other, with fructose usually slightly higher than glucose. The total sugar and citric acid content were 73.76 and 2.18 g/l. The sugar content in solid waste is glucose and fructose was 8.24 and 12.17 %, no sucrose on this waste

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Section: Results and Discussion The Characteristics Of Liquid Pineappsupporting

confidence: 89%

“…This waste contains valuable components which are mainly sucrose, glucose, fructose and other nutrients (Sasaki, et al, 1991;Krueger et al, 1992). The first stage in the optimisation of waste reduction is to identify and characterised the wastes (solid and liquid) produced.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Solid and Liquid Pineapple Waste

Abdullah

Mat²

2008

Reaktor

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“…It is important to note that the yield was estimated as the relationship between LA and the sum of glucose, fructose and sucrose which were the total sugars present in the substrate. However, there are other nutrients present in the pineapple juice in lower concentrations, like galactose, citric acid and malic acid [20], which the bacteria may use as the carbon source for biomass or energy [17] and therefore produced the observed yields.…”

Section: Discussionmentioning

confidence: 99%

“…Instead agro-industrial waste products, like whey, starch, sugarcane bagasse, beet molasses, corn cob residues and date juices have been used as the carbon source for the production of L (+) lactic acid [13,18,19]. Pineapple residues are rich in sugars, especially in sucrose, glucose and fructose [20] and other components like minerals and vitamins [21], which are important nutrients in fermentations.…”

Section: Introductionmentioning

confidence: 99%

Effect of Initial Sugar Concentration on the Production of L (+) Lactic Acid by Simultaneous Enzymatic Hydrolysis and Fermentation of an Agro-Industrial Waste Product of Pineapple (Ananas comosus) Using Lactobacillus casei Subspecies rhamnosus

Rojas-Garbanzo¹,

Araya-Cloutier²,

Velázquez-Carrillo³

2012

Int J Biotech Well Ind

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Production of lactic acid by fermentation process has been studied from glucose solutions and other sources because of many important reasons: biotechnological production is cheaper than chemical synthesis; production of biodegradable materials from L (+) lactic acid and, the use of nutrient-rich agro-industrial wastes as raw material, which helps to reduce the environmental impact. The goal of this study was to evaluate the effect of sugar concentration of a pineapple liquid waste as the carbon source on the capacity of Lactobacillus casei subspecies rhamnosus to produce lactic acid by simultaneous enzymatic hydrolysis and fermentation. Three different pineapple waste concentrations were evaluated (60, 80 and 100% v/v) from a pineapple juice with 11.3% (m/v) of sugars (sucrose, fructose and glucose). L. casei was able to consume all sugars present within the levels tested, and converted all into lactic acid, showing efficient yields of 0.91 g lactic acid/g sugars. Final lactic acid concentration increased significantly (p<0.05) with the increase of pineapple waste percentage. Maximum lactic acid concentration (102g/L) was achieved with 100% pineapple waste medium. The highest total productivity (4.0g/h) and volumetric productivity (4.48 g/L*h) were obtained with 60% pineapple waste medium and it decreased significantly (p<0.05) when 100% was used. Fermentation time increased with the increment of sugars, and it increased significantly with the medium composed of 100% of pineapple waste in comparison with the other two media. Pineapple waste represents a good alternative as a cheap carbon source for bacterial growth and production of L (+) lactic acid.

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“…Some research has shown suppression effects of sucrose on oral heat, but the interactions of sweetener, acid, and oral heat are not well understood. Hutchinson et al (1990) used pineapple juice, which contains both acid and fructose (Krueger, et al, 1992), as a rinse following capsaicin exposure and found that residual oral . 1-Response surface plot for sweetness in heat-processed salsa.…”

Section: Descriptive Sensory Analysismentioning

confidence: 99%

Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing Honey

Allison

Chambers

Gibson

et al. 1999

Journal of Food Science

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Heat-processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat-processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one-third of consumers liked salsas with honey more than samples without honey.

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Composition of Pineapple Juice

Cited by 28 publications

References 0 publications

Characterisation of Solid and Liquid Pineapple Waste

Characterisation of Solid and Liquid Pineapple Waste

Effect of Initial Sugar Concentration on the Production of L (+) Lactic Acid by Simultaneous Enzymatic Hydrolysis and Fermentation of an Agro-Industrial Waste Product of Pineapple (Ananas comosus) Using Lactobacillus casei Subspecies rhamnosus

Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing Honey

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