Nutritional Composition of Pineapple ( Ananas comosus (L.) Merr.)

Sun, Guangming; Zhang, Xiumei; Soler, Alain; Marie-Alphonsine, Paul–Alex

doi:10.1016/b978-0-12-408117-8.00025-8

Cited by 28 publications

(33 citation statements)

References 32 publications

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“…Pineapple (Ananas comosus) is appreciated for its taste and juiciness. It presents many nutritional benefits, being a good source of antioxidants, especially polyphenols, minerals, vitamin C, vitamin A, and vitamin B6 [1,2].…”

Section: Introductionmentioning

confidence: 99%

“…The impact of these technologies was also determined on respiration rate, firmness degradation and color changes, especially for L* and b*, which decrease reveals translucency of fruit pieces [5,7,12]. However, above all, special attention was paid to sensory properties and volatile compounds involved in the pineapple aroma [2]. From six different cultivars, 83 volatile compounds, including 15 esters and 57 alkenes, were detected [2].…”

Section: Introductionmentioning

confidence: 99%

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Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

et al. 2020

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Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicilllium citrtrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

et al. 2020

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“…Pineapple is a tropical fruit crop with several nutritional benefits. It is a good source of vitamin B1, B6, and vitamin C [1,2]. There are many cultivars of pineapple (Ananas comosus) in the world, but pineapple 'Queen Victoria' is particularly appreciated for its sweet flavor.…”

Section: Introductionmentioning

confidence: 99%

“…There are many cultivars of pineapple (Ananas comosus) in the world, but pineapple 'Queen Victoria' is particularly appreciated for its sweet flavor. Sweetness relies on the ratio between acidity and concentration of sugars [2], but depends also on climatic conditions and cultural practices [3]. Several studies show the impact of climatic conditions on physicochemical parameters of the fruit before harvest, especially in Reunion Island [3,4].…”

Section: Introductionmentioning

confidence: 99%

Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment

et al. 2020

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Shelf life of freshly prepared pineapple juice is short and requires refrigerated conditions of storage. Mild heat treatment remains the easiest way to prolong juice shelf life for small companies. This study was constructed to assess pineapple cv. Queen Victoria juice shelf life from a broad examination of its quality and to propose the most appropriate thermal treatment to increase shelf life without any perceptible decrease in quality. From 25 independent batches of pineapple, collected in different areas and seasons from Reunion Island, the variability of juice physicochemical and microbiological quality was determined. Juice pH values were the highest for fruit harvested in summer, but the juice acidity remained low enough to prevent pathogen spore-forming bacteria growth. During storage at 4 °C, color was modified, and yeasts and molds were the main microbial group exhibiting growth. Assessment of sensory quality resulted in the proposal of a shelf life comprising between three and seven days. Compared to higher temperatures, heat treatment at 60 °C was enough to ensure a good microbiological quality for 30 days, but sensory characteristics and color changes led to the proposal of a shelf life of seven days for pineapple juice treated at 60 °C.

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“…O abacaxi (Ananas comosus L. Merryl) é uma fruta tropical muito popular em todo o mundo devido à sua excelente qualidade, sabor especial e riqueza nutricional (Sun et al, 2016), mostrando uma produção global de 25 milhões toneladas anualmente (Nabavi & Silva, 2018). Sendo bastante consumido como fruta fresca ou como produtos de valor agregado (por Research, Society and Development, v. 9, n. 4, e06942794, 2020(CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i4.2794 4 exemplo, suco e geleia), uma grande quantidade de casca de abacaxi é substancialmente produzida e descartada, cuja utilização efetiva merece uma atenção especial porque é urgente e significativo para resolver o desperdício de recursos biológicos e questões de poluição ambiental (Dai & Huang, 2016).…”

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Determinação dos parâmetros cinéticos durante o processo de secagem da casca de abacaxi

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ResumoO presente trabalho tem por objetivo realizar a cinética de secagem da casca de abacaxi em diferentes temperaturas e ajustar modelos matemáticos empíricos e difusivos aos dados experimentais. A cinética de secagem foi realizada nas temperaturas de 45, 55 e 65 °C na velocidade de ar de 1,5 m/s. Aos dados experimentais foram ajustados modelos matemáticos empíricos (Newton Page e Parry) e difusivos para considerando a geometria de parede infinita e a condição de contorno do terceiro tipo. Dentre os modelos matemáticos aplicados o modelo de Page foi o que melhor se ajustou aos dados experimentais da cinética de secagem da casca de abacaxi, pois apresentou elevados valores para o coeficiente de determinação (R 2 ), menores valores para a função qui-quadrado, além de distribuição aleatória para todas as temperaturas aplicadas. Os valores da difusividade e coeficiente convectivo obtiveram influência do aumento da temperatura, apresentando tendência a proporcionalidade direta e os baixos valores do número de Biot indicam que a condição de contorno utilizada (terceiro tipo) descreveu de forma satisfatória o processo. Palavras-chave: Conservação; Fruta tropical; Resíduos agroindustriais. AbstractThe present work aims to perform a kinetics of pineapple peel drying at different temperatures and to adjust empirical and diffusive mathematical models for experimental data.

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Nutritional Composition of Pineapple ( Ananas comosus (L.) Merr.)

Cited by 28 publications

References 32 publications

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment

Determinação dos parâmetros cinéticos durante o processo de secagem da casca de abacaxi

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