Freitas Ana, Moldão-Martins Margarida, Costa Helena S, Albuquerque Tânia G, Valente Ana, Sanches-Silva Ana
Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Av. Padre Cruz, 1649-016, Lisbon, Portugal; CEER - Biosystems Engineering, ISA, University of Lisbon, Tapada da Ajuda, 1349-017, Lisboa, Portugal.
J Sci Food Agric. 2015 Jan;95(1):44-52. doi: 10.1002/jsfa.6751. Epub 2014 Jun 26.
The industrial processing of pineapple generates a high quantity of by-products. To reduce the environmental impact of these by-products and the inherent cost of their treatment, it is important to characterise and valorise these products, converting them into high added value products. Ultra-violet radiation is one of the main sustainable sanitation techniques for fruits. Since this radiation can induce plant stress which can promote the biosynthesis of bioactive compounds, it is important to evaluate its effect in fruits.
The amounts of vitamins (C and E) and carotenoids (α-carotene, β-carotene, β-cryptoxanthin, lutein, lycopene, neoxanthin, violaxanthin and zeaxanthin) in pineapple by-products (core and rind) were analysed before and after treatment with UV radiation. All treated and untreated pineapple by-products contained β-carotene as the main carotenoid (rind, 2537-3225 µg; and core, 960-994 µg 100 g(-1) DW). Pineapple rind also contained lutein (288-297 µg 100 g(-1) DW) and α-carotene (89-126 µg 100 g(-1) DW).
The results provide evidence of the potential of pineapple by-products as a source of bioactive compounds with antioxidant activity, which can be used by pharmaceutical, cosmetics and food industries. In addition, UV-C was shown to be a treatment that can add nutritional value to pineapple by-products.
菠萝的工业加工会产生大量副产品。为减少这些副产品对环境的影响及其处理成本，对这些产品进行表征和增值，将其转化为高附加值产品非常重要。紫外线辐射是水果主要的可持续卫生处理技术之一。由于这种辐射会诱导植物应激，从而促进生物活性化合物的生物合成，因此评估其对水果的影响很重要。
分析了紫外线辐射处理前后菠萝副产品（果心和果皮）中维生素（C和E）和类胡萝卜素（α-胡萝卜素、β-胡萝卜素、β-隐黄质、叶黄素、番茄红素、新黄质、紫黄质和玉米黄质）的含量。所有处理和未处理的菠萝副产品均以β-胡萝卜素作为主要类胡萝卜素（果皮，2537 - 3225微克；果心，960 - 994微克100克-1干重）。菠萝果皮还含有叶黄素（288 - 297微克100克-1干重）和α-胡萝卜素（89 - 126微克100克-1干重）。
结果证明了菠萝副产品作为具有抗氧化活性的生物活性化合物来源的潜力，可被制药、化妆品和食品行业利用。此外，紫外线C被证明是一种可以增加菠萝副产品营养价值的处理方法。
