Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Roda, Arianna; Lucini, Luigi; Torchio, Fabrizio; Dordoni, Roberta; Faveri, Dante Marco De; Lambri, Milena

doi:10.1016/j.foodchem.2017.02.111

Cited by 111 publications

(72 citation statements)

References 39 publications

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“…To date, biowaste products derived from various sources, including fruits have been widely recycled into valuable products ranging from agricultural compost, citric acid production, biofuel, pigment, and bioactive compound production [1]. This recycling method can also effectively resolve Pineapple waste could be a valuable source of important bioactive compounds that have countless beneficial for therapeutic application, including antioxidant, anti-inflammatory and antimicrobial properties [5,6]. These characteristics might be due to the bioactive metabolites such as pigments, sugars, organic acids, amino acids and proteolytic enzyme, bromelain [6].…”

Section: Introductionmentioning

confidence: 99%

Potentially Bioactive Metabolites from Pineapple Waste Extracts and Their Antioxidant and α-Glucosidase Inhibitory Activities by 1H NMR

Azizan

Lee

Abdul‐Hamid

et al. 2020

Foods

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Pineapple (Ananas comosus) waste is a promising source of metabolites for therapeutics, functional foods, and cosmeceutical applications. This study strives to characterize the complete metabolite profiles of a variety of MD2 pineapple waste extracts. Metabolomics strategies were utilized to identify bioactive metabolites of this variety prepared with different solvent ratios. Each pineapple waste extract was first screened for total phenolic content, 2,2-diphenyl-1-picrylhydrazyl free radical scavenging, nitric oxide scavenging, and α-glucosidase inhibitory activities. The highest TPC was found in all samples of the peel, crown, and core extracted using a 50% ethanol ratio, even though the results were fairly significant than those obtained for other ethanol ratios. Additionally, crown extracted with a 100% ethanol ratio demonstrated the highest potency in DPPH and NO scavenging activity, with IC 50 values of 296.31 and 338.52 µg/mL, respectively. Peel extracted with 100% ethanol exhibited the highest α-glucosidase inhibitory activity with an IC 50 value of 92.95 µg/mL. Then, the extracts were analyzed and the data from 1 H NMR were processed using multivariate data analysis. A partial least squares and correlogram plot suggested that 3-methylglutaric acid, threonine, valine, and α-linolenic acid were the main contributors to the antioxidant activities, whereas epicatechin was responsible for the α-glucosidase inhibitory activity. Relative quantification further supported that 100% crown extract was among the extracts that possessed the most abundant potential metabolites. The present study demonstrated that the crown and peel parts of MD2 pineapple extracted with 100% ethanol are potentially natural sources of antioxidants and α-glucosidase inhibitors, respectively.

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Section: Introductionmentioning

confidence: 99%

Potentially Bioactive Metabolites from Pineapple Waste Extracts and Their Antioxidant and α-Glucosidase Inhibitory Activities by 1H NMR

Azizan

Lee

Abdul‐Hamid

et al. 2020

Foods

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“…In a similar study, Roda et al. () determined high concentrations of alcohols, aldehydes, and ketones in the aromatic profile of vinegar enriched with pineapple byproducts, while off‐flavors were significantly low. Similarly, pineapple peel allowed the production of lactic acid after optimization of temperature, pH, nitrogen sources, mineral salts, inoculum concentration, and fermentation time (Maheshwaran & Palaniswamy, ).…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 91%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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“…The decrease of TSS occurred because the microbes or yeast in the sample will convert the sugar into ethyl alcohol and carbon dioxide [17]. The enzymatic hydrolysis decreased the polysaccharide amount and increased reducing sugars and soluble solids, thereby improving the fermentation process [18].…”

Section: Wheatgrass Fermentationmentioning

confidence: 99%

Wheatgrass Extractor Performance and Its Effect on Fermented Beverage Product Results

2020

APJCRI

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Wheatgrass is one type of young grass that contains many nutrients that are beneficial to the body due to its vitamin, mineral, protein, and phytochemical properties. However, this plant still not has many scientific data related to the development of its products. As an alternative to the development product of this plant, the fermentation process can be conducted. Before the fermentation, the extraction process was done first in this study. Extraction was carried out to obtain wheatgrass extract which will be used as an ingredient in making fermented drinks. The extraction variations conducted in this study were distinguished based on the extractor system. There were two types of extractors used, the twin-gear type and the squeezing type. The performance of extractor was analyzed by the yield, processing capacity, and extraction rate. The quality of wheatgrass extracts obtained was also analyzed before used as an ingredient to make wheatgrass fermented beverages. In the fermentation, the initial sugar content of the sample was controlled at 24%. The quality of extraction and fermentation product was analyzed by its physicochemical properties, such as TSS, pH, and acidity content. From the results obtained, both of the extractor performance and the quality of product, it can be concluded that to obtain the best quality of wheatgrass fermented beverage was by using twin-gear type extractor as the appropriate extractor with the yield, processing capacity, extraction rate, TSS content, pH, and acidity content were 73.03±2.25%, 0.44±0.05 g/s, 0.16±0.01 g/s, 21.80±0.20%, 4.223±0.006, and 1.14±0.06%, respectively. 105 ConclusionAccording to the analysis results of extractor performance and the quality of the product, both of extract and fermented beverage, it can be concluded that the appropriate extractor to obtain the best quality of wheatgrass extract and fermented beverage was by using twin-gear type extractor with the yield, processing capacity, extraction rate, TSS content, pH, and acidity content were 73.03±2.25%, 0.44±0.05 g/s, 0.16±0.01 g/s, 21.80±0.20%, 4.223±0.006, and 1.14±0.06%, respectively. However, if only observed by the fermentation process, the variation of extractor used in this study did not have big significance differences for each parameter analysis results, especially on the pH and acidity level.

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Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Cited by 111 publications

References 39 publications

Potentially Bioactive Metabolites from Pineapple Waste Extracts and Their Antioxidant and α-Glucosidase Inhibitory Activities by 1H NMR

Potentially Bioactive Metabolites from Pineapple Waste Extracts and Their Antioxidant and α-Glucosidase Inhibitory Activities by 1H NMR

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Wheatgrass Extractor Performance and Its Effect on Fermented Beverage Product Results

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