Valorization of pineapple waste for the extraction of bioactive compounds and glycosides using autohydrolysis

Sepúlveda, Leonardo; Romaní, Aloia; Aguilar, Cristóbal N.; Teixeira, J. A.

doi:10.1016/j.ifset.2018.01.012

Cited by 63 publications

(41 citation statements)

References 37 publications

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“…A compositional analysis of pineapple wastes is reported in Table . The protein content is about 5%, while the total polyphenols content is approximately of 4% (Sepúlveda et al ., ). The waste contains very small amounts of elements such as Fe, Ca, Mn, Zn, Cu, Cd and Na; K is the highest element in the pineapple waste.…”

Section: Current Activitymentioning

confidence: 97%

“…Sugar components obtained from this waste demonstrated to have various applications as food additives, prebiotics and bio‐preservatives. Glycosides available are efficiently extracted by means of autohydrolysis, an enhancing technique for the valorisation of pineapple waste process (Sepúlveda et al ., ).…”

Section: Current Activitymentioning

confidence: 97%

“…With the treatment at 200 °C for 30 min, with a 1:10 w/v ratio, Sepúlveda et al . () observed a significant extraction of the main bioactive compounds, as total polyphenols, from pineapple waste. Moreover, pineapple waste displays antimicrobial activity thanks to ferulic acid and syringic acids (Upadhyay et al ., ), which demonstrated higher efficiency than commercial antioxidant extracts (Sepúlveda et al ., ).…”

Section: Current Activitymentioning

confidence: 99%

“…The sugars composition of pineapple waste analysed by Sepúlveda et al . () reported 82% of total sugars, reducing (55%) and non‐reducing (27%), respectively. Since the fruit variety and the maturity degree influenced the sugar content, Hemalatha & Anbuselvi () showed lower values of total sugar, <10%.…”

Section: Current Activitymentioning

confidence: 99%

“…() observed a significant extraction of the main bioactive compounds, as total polyphenols, from pineapple waste. Moreover, pineapple waste displays antimicrobial activity thanks to ferulic acid and syringic acids (Upadhyay et al ., ), which demonstrated higher efficiency than commercial antioxidant extracts (Sepúlveda et al ., ). As stated by many authors (Huang et al ., ; Ketnawa et al ., ; Hemalatha & Anbuselvi, ), the main beneficiaries of these nutraceutical extracts could be disadvantaged communities, allowing them to include low‐cost nutritional dietary supplement in the daily intake.…”

Section: Current Activitymentioning

confidence: 99%

See 4 more Smart Citations

Food uses of pineapple waste and by‐products: a review

Roda

Lambri

2019

Int J of Food Sci Tech

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Waste from fruits and vegetable processing industry is produced in large quantities worldwide and it contains high levels of lignocellulose, fibre, sugar, bioactive and functional compounds. Their utilisation has become one of the main important and challengeable aspects due to the generation of large quantities of by-products including peels, seeds, leaves and unused flesh in different steps of processing chain. Many researches have validated the waste utilisation as novel, low-cost, economical and natural sources of dietary fibre, antioxidants, pectin, enzymes, organic acids, food additives, essential oils, etc. through different methods of extractions, purifications and fermentations. Though, obtaining these by-products from such a variable substrate requires an understanding of the composition of the polysaccharides and their associations within the overall substrate. Focus on the pineapple fruit, scientific and technological studies have already highlighted and confirmed the potential of better and more profitable markets for pineapple wastes. This review is first of all the collection of previous reports about valorisation of food processing waste, deepening the possibilities of pineapple waste utilisation and to promote the integral exploitation of the by-products rich in bioactive compounds, even as multifunctional food ingredients. More in detail, this review aims at identifying those processes that can be implemented even in disadvantaged areas by means of technologies that allow recovering waste directly on site, thus reducing pollution and providing ingredients/food products with high nutritional values that could be integrated into the diet.

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Section: Current Activitymentioning

confidence: 97%

Section: Current Activitymentioning

confidence: 97%

Section: Current Activitymentioning

confidence: 99%

Section: Current Activitymentioning

confidence: 99%

Section: Current Activitymentioning

confidence: 99%

See 3 more Smart Citations

Food uses of pineapple waste and by‐products: a review

Roda

Lambri

2019

Int J of Food Sci Tech

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Agro‐Wastes for Cost Effective Production of Industrially Important Microbial Enzymes

Dwivedi

Tanveer

Yadav

et al. 2022

Microbial Biotechnology

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Value‐Added Products from Fruit and Vegetable Wastes: A Review

Sánchez

Laca

et al. 2021

CLEAN Soil Air Water

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Fruit and vegetable wastes (FVW) are some of the most abundant agro‐industrial wastes. This residual biomass can be used to obtain biofuels such as bioethanol, biomethane, biohydrogen, and biobutanol. Additionally, FVW can also be employed as a raw material for recovering bioactive compounds (antioxidants, enzymes, or antibiotics) and to produce organic acids of industrial interest (citric acid, lactic acid, acetic acid). However, the use of these wastes as a substrate to obtain the mentioned value‐added products usually requires several steps, including different pre‐treatments, microbial biotransformation, and separation and purification processes. The aim of this work is to provide an overview of the different products that can be obtained from FVW, as well as the technologies that can be employed in the revalorization procedures.

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Valorization of pineapple waste for the extraction of bioactive compounds and glycosides using autohydrolysis

Cited by 63 publications

References 37 publications

Food uses of pineapple waste and by‐products: a review

Food uses of pineapple waste and by‐products: a review

Agro‐Wastes for Cost Effective Production of Industrially Important Microbial Enzymes

Value‐Added Products from Fruit and Vegetable Wastes: A Review

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