Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

Hamzah, Adila Fazliyana Aili; Hamzah, Muhammad Hazwan; Man, Hasfalina Che; Jamali, Nur Syakina; Siajam, Shamsul Izhar; Ismail, Muhammad Heikal

doi:10.3390/agronomy11112221

Cited by 40 publications

(17 citation statements)

References 164 publications

(244 reference statements)

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“…(2) The peak at approximately 1647 cm −1 could be associated with carbonyl (C=O) group stretching. (3) The sharp peak at 1380 cm −1 could be due to C-O asymmetric stretching. ( 4) The peak at 1110 cm −1 could be attributed to C-O-C aliphatic/ether stretching.…”

Section: Yield and Pore Analysis Of The Resulting Biochar Materialsmentioning

confidence: 99%

“…The harvested pineapple must be further peeled before eating or canning. Therefore, a massive amount of pineapple peel is generated in kitchens, markets, and food-processing factories [3]. Due to its high contents in moisture, biological organics, and lignocellulose, the biomass waste could cause environmental problems during clearance (storage and transportation) and treatment (disposal and incineration).…”

Section: Introductionmentioning

confidence: 99%

“…For example, treatment by sanitary landfill not only results in the emission of greenhouse gases (GHGs) and odorants, it also facilitates large amounts of leachate which could lead to surface water pollution. To minimize the environmental impact and promote the circular economy, the valorization of pineapple peel has been exploited and reviewed by researchers in recent years [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…The pineapple fruit is famous for its high richness in functional ingredients such as polyphenols, pectin, cellulose, and sugars (carbohydrates). In this regard, pineapple peel, accounting for about one-third of a pineapple's total weight [7], is often processed to produce bioactive compounds and organic products, including phenolic antioxidants, organic acids, ethanol (wine), dietary fiber, proteolytic enzymes (bromelain) [3][4][5][6], special sugars [8], and lignocellulose nanocrystals [9]. On the other hand, the dried biomass waste also contains a lot of lignocellulosic constituents, which are related to contain oxygen-containing functional groups for providing complexation and ion exchange [10].…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Porous Materials from Pineapple Peel at Elevated Pyrolysis Temperatures

et al. 2022

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In this work, pineapple peel (PP) was reused as a precursor in biochar (BC) production at elevated temperatures (i.e., 500–900 °C) for residence times of 0–60 min. The findings showed that pyrolysis temperature and residence time played a vital role in pore development. As pyrolysis temperature increased from 800 to 900 °C for residence times of 20 and 60 min, the data on the Brunauer–Emmett–Teller (BET) surface area of the resulting biochar products significantly jumped from 11.98–32.34 to 119.43–133.40 m2/g. In addition, there was a significant increase in the BET surface area from 1.02 to 133.40 m2/g with the residence time of 0 to 20 min at 900 °C. From the data of the nitrogen adsorption–desorption isotherms and the pore size distribution, both micropores (pore diameters of <2.0 nm) and mesopores (pore diameters of 2.0–50.0 nm) are present in the PP-based biochar products. Due to its good fittings in the pseudo-second-order model and its hydrophilic nature, as seen in the Fourier transform infrared spectroscopy (FTIR), the resulting biochar could be a porous material to be used for the effective removal of cationic compounds (i.e., methylene blue (MB)) from liquid phases.

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Section: Yield and Pore Analysis Of The Resulting Biochar Materialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Porous Materials from Pineapple Peel at Elevated Pyrolysis Temperatures

et al. 2022

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“…It has attractive sensorial (mechanical properties, flavor, acidity/sweetness ratio, color) and nutritional (vitamin A, B and C, minerals, fibers, and antioxidants) properties. During pineapple processing, transportation and storage, about 80% of the parts such as the crown, peels, leaves, core and stems, are discarded and end up as waste [81]. About 30% to 35% of the fruit is discarded in the form of by-products such as peels and pomace during the processing stage [82].…”

Section: Value Added Products From Pineapple Waste and By-productsmentioning

confidence: 99%

A Review Paper on Agro-food Waste and Food by-Product Valorization into Value Added Products for Application in the Food Industry: Opportunities and Challenges for Cameroon Bioeconomy

Ngwasiri

Ambindei

Adanmengwi

et al. 2022

AJB2T

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Agricultural production, agro-industrial food processing, distribution and consumption generate high Amounts of varied food by-products and waste which place a heavy burden on the environment and cause losses to the food industry. The most common disposal methods of food wastes are the use of landfills and incineration, which lead to several environmental, social, and economic issues. However, many of these by-products and wastes have been reported to be higher than the final product in terms of nutritional or functional properties, making them potential raw materials for application in the agro-food industry. Together with the recent sustainable development goals of food security, environmental protection, and energy efficiency, these are the key reasons why food waste valorization is necessary. Valorization of food waste within the bio-economy approach offers an economical and environmental opportunity that can serve as a solution to the issues faced with the conventional disposal methods. Traditionally, in Africa, especially in Cameroon, food by-products and waste have been valorized into a range of products for application in food and food preparation, including food additives and spices, food emulsifiers and stabilizers, food salts and nutraceuticals. Traditional Waste valorization methods could achieve sustainable development in technologically underdeveloped countries by going beyond improving agro-food waste management to the production of useful biochemicals, food ingredients and food products, which can be referred to as value added products from waste. In addition, the processing and conversion of these agro-food by-products and waste generated in the poor regions of the world for the production and formulation of novel foods and biochemicals will directly benefit the local communities by reducing environmental pollution and increasing income in the food industry. This review aims at providing insight into current trends in food waste valorization using traditional methods in an African country such as Cameroon. This paper presents the variety and type of food waste within the food chain that can be valorized into various products using traditional methods. Furthermore, a series of examples of key food waste valorization schemes and value added products as case studies to demonstrate the advancement in traditional bioconversions are described, bringing out the opportunities and challenges for the Cameroon bioeconomy.

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Valorization of tropical fruit‐processing wastes and byproducts for biofuel production

Gebre,

Gebremariam,

Keneni

et al. 2023

Biofuels Bioprod Bioref

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Global energy demand is expanding due to an increasing population and the use of energy‐intensive technologies. Fossil‐based energy and transportation sectors have been blamed for greenhouse gas emissions and price fluctuations. Biofuel production has been suggested as a possible solution to this problem, despite the cost of production and difficulties with the availability of feedstocks, and the food versus energy debate, which is still a challenging issue. For many decades, researchers have been investigating how to valorize low‐cost and non‐edible biomass resources, including fruit‐processing waste and its byproducts, to produce various biofuels using innovative, cost‐effective, and green technologies to overcome these challenges. However, exhaustive studies and comprehensive and structured knowledge related to the biofuel production potential of fruit waste and byproducts are lacking because most of the research that has been done so far was specific to a single fruit, location, and method. As a result, this review paper emphasizes the evaluation of the physicochemical compositions of the wastes and byproducts derived from tropical fruit production and processing to determine their suitability in the production of different biofuels via various valorization techniques. The results of the review showed that fruit waste is a potential alternative raw material for producing different biofuels, like biodiesel, biogas, biohydrogen, and fuel pellets.

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Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

Cited by 40 publications

References 164 publications

Preparation and Characterization of Porous Materials from Pineapple Peel at Elevated Pyrolysis Temperatures

Preparation and Characterization of Porous Materials from Pineapple Peel at Elevated Pyrolysis Temperatures

A Review Paper on Agro-food Waste and Food by-Product Valorization into Value Added Products for Application in the Food Industry: Opportunities and Challenges for Cameroon Bioeconomy

Valorization of tropical fruit‐processing wastes and byproducts for biofuel production

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