Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products

Ali, Maimunah Mohd; Hashim, Norhashila; Aziz, Samsuzana Abd; Lasekan, Ola

doi:10.1016/j.foodres.2020.109675

Cited by 127 publications

(90 citation statements)

References 63 publications

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“…The initial WPJ protein value in all recipes was 4.7 g L −1 (0.47% w/v) (Figure 1A,D,G). This was consistent with the previously reported data of 0.4-0.5% protein in pineapple juice [4,14]. By 12 h the protein content dropped to around 3.6 g L −1 .…”

Section: Fermentation Profiles Of Whole Pineapple Juicesupporting

confidence: 93%

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Nutritionally Enhanced Probioticated Whole Pineapple Juice

2021

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Nutritionally enhanced probioticated whole pineapple juice (WPJ, comprising juice of pineapple pulp and peel) beverages were produced by fermentation of WPJ with the probiotic bacterium Lactobacillus plantarum WU-P19. The 12 h fermented juice contained between 2.1 × 109 and 3.7 × 109 live cells of the probiotic per milliliter, depending on the beverage formulation. The beverage had a pH of around 4.1 and a lactic acid content of ~12.8 g L−1. It had a total sugar (glucose, sucrose, fructose, maltose) content of ~100.2 g L−1. During fermentation, some of the initial glucose and fructose were consumed by the probiotic, but sucrose and maltose were not consumed. The original WPJ was free of vitamin B12, but fermentation enhanced vitamin B12 content (~19.5 mg L−1). In addition, fermentation enhanced the concentrations of vitamins B2, B3, and B6, but the bacterium consumed some of the vitamin B1 originally present. From a nutritional perspective, the final probioticated beverage was a good source of vitamin B12, vitamin C and vitamin B6. In addition, it contained nutritionally useful levels of vitamins B1, B2, and B3. The calorific value of the final beverage was 56.94 kcal per 100 mL. The product was stable during 21-day refrigerated (4 °C) storage.

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Section: Fermentation Profiles Of Whole Pineapple Juicesupporting

confidence: 93%

“…Pineapple and its products are known for their pleasant aroma and flavor. The fruit is rich in certain vitamins, minerals, polyphenol antioxidants, and other phytochemicals [1,4]. Approximately 60% of fresh pineapple is edible, resulting in 45-55% of the mass of fresh fruit being discarded as waste in commercial processing operations [5].…”

Section: Introductionmentioning

confidence: 99%

Nutritionally Enhanced Probioticated Whole Pineapple Juice

2021

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“…In both cases the substrate used was 4‐methylcatechol (Table 2). The low EB depicted by heated pineapple juice in the latter study might be attributed to the destruction of sensitive inherent bioactive components, such as malic acid (Wessels et al., 2014) and in particular bromelain a proteolytic enzyme that is known as a PPO inhibitor is easily denatured during heating (Mohd Ali et al., 2020). Moreover, according to Gardner et al.…”

Section: Formation Of Mrps In Heated Plant Extractsmentioning

confidence: 94%

“…(2000) pineapple juice was ranked seventh amongst other juices in terms of total phenolic content (358 µg/mg of GAE) and vitamin C (4.4 µM) content, with the latter contributed 0.8% toward antioxidant capacity, meanwhile, Mohd Ali et al. (2020) reported 14% vitamin C content. These results also show that pineapple juice inherently contains lesser bioactives, and these could easily be destroyed during heating.…”

Section: Formation Of Mrps In Heated Plant Extractsmentioning

confidence: 99%

“…known as a PPO inhibitor is easily denatured during heating (MohdAli et al, 2020). Moreover, according toGardner et al (2000) pineapple juice was ranked seventh amongst other juices in terms of total phenolic content (358 µg/mg of GAE) and vitamin C (4.4 µM) content, with the latter contributed 0.8% toward antioxidant capacity, meanwhile, MohdAli et al (2020) reported 14% vitamin C content.…”

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Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

Vhangani

Wyk

2021

J. Food Biochem.

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Appearance is one of the key sensory attributes that is considered by consumers when selecting a food product. Amongst them color is a first critical determinant for the appeal and quality of food products. Non-enzymatic (NEB) and enzymatic browning (EB) reactions that occur during handling, processing and storage, affect the acceptability, and thus commercial value of products. Of the two browning reactions EB is one of the well-known chemical reactions (Ghoul, 2013). It is responsible for deterioration or enhancement of quality during handling, processing, and storage of food. Enzymatic browning reactions are usually adverse in cases where they lead to discoloration, off-flavor formation, and loss of nutritional value of fresh fruits, vegetables, nuts, tubers, and crus

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Nutritional Composition and Therapeutic Potential of Pineapple Peel – A Comprehensive Review

Mehraj,

Das,

Feroz

et al. 2024

Chemistry & Biodiversity

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Pineapple (Ananas comosus), the succulent and vibrant tropical fruit, is a symbol of exoticism and sweetness. The pineapple peel, often considered as waste, has garnered attention for its potential applications. The pineapple peel is rich in essential nutrients, including calcium, potassium, vitamin C, carbohydrates, dietary fiber, and water, making it beneficial for the digestive system, weight management, and overall balanced nutrition. It contains significant amounts of sugars such as sucrose, glucose, and fructose, along with citric acid as the predominant organic acid. The peel also contains bromelain, a proteolytic enzyme known for its digestive properties. Studies have highlighted the pharmacological properties of pineapple peel, such as its potential anti‐parasitic effects, alleviation of constipation, and benefits for individuals with irritable bowel syndrome (IBS). Efforts are being made to promote the utilization of pineapple peel as a valuable resource rather than mere waste. Its applications range from the production of vinegar, alcohol, and citric acid to the development of various food products, including squash, syrup, jelly, and pickles. Further research and innovation are required to fully explore the potential of pineapple peel and establish sustainable practices for its utilization, contributing to waste reduction and the development of value‐added products.

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Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products

Cited by 127 publications

References 63 publications

Nutritionally Enhanced Probioticated Whole Pineapple Juice

Nutritionally Enhanced Probioticated Whole Pineapple Juice

Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

Nutritional Composition and Therapeutic Potential of Pineapple Peel – A Comprehensive Review

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