LEAF, Linking Landscape, Environment, Agriculture and Food, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Molecules. 2021 May 27;26(11):3216. doi: 10.3390/molecules26113216.
Pineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of by-products (30-50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced by reuse and renewal flows in an integrated process to promote economic growth by reducing consumption of natural resources and diminishing food waste. In our study, pineapple shell (PS) and pineapple core (PC), vacuum-packed separately, were subjected to moderate hydrostatic pressure (225 MPa, 8.5 min) (MHP) as abiotic stress to increase bromelain activity and antioxidant capacity. Pressurized and raw PBP were lyophilized to produce a stable powder. The dehydrated samples were characterized by the following methodologies: chemical and physical characterization, total phenolic compounds (TPC), antioxidant capacity, bromelain activity, microbiology, and mycotoxins. Results demonstrated that PBP are naturally rich in carbohydrates (66-88%), insoluble (16-28%) and soluble (2-4%) fiber, and minerals (4-5%). MHP was demonstrated to be beneficial in improving TPC (2-4%), antioxidant activity (2-6%), and bromelain activity (6-32%) without affecting the nutritional value. Furthermore, microbial and mycotoxical analysis demonstrated that powdered PC is a safe by-product. PS application is possible but requires previous decontamination to reduce the microbiological load.
菠萝因其令人赞赏的感官特性而在全球范围内被大规模食用。加工菠萝的产业产生了大量的副产物（30-50%），这些副产物往往被低估了价值。菠萝副产物（PBP）的生命周期可以通过再利用和更新流程来取代，以促进经济增长，减少自然资源消耗和减少食物浪费。在我们的研究中，分别用真空包装的菠萝皮（PS）和菠萝芯（PC）进行适度的静水压力（225 MPa，8.5 分钟）（MHP）作为非生物胁迫处理，以提高菠萝蛋白酶活性和抗氧化能力。加压和未加工的 PBP 被冻干以产生稳定的粉末。脱水样品通过以下方法进行表征：化学和物理特性分析、总酚含量（TPC）、抗氧化能力、菠萝蛋白酶活性、微生物学和霉菌毒素。结果表明，PBP 天然富含碳水化合物（66-88%）、不溶性（16-28%）和可溶性（2-4%）纤维以及矿物质（4-5%）。MHP 被证明有利于提高 TPC（2-4%）、抗氧化活性（2-6%）和菠萝蛋白酶活性（6-32%），而不会影响营养价值。此外，微生物和霉菌毒素分析表明，粉末状的 PC 是一种安全的副产物。PS 的应用是可能的，但需要事先进行消毒以降低微生物负荷。
