Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Institute for Biological Research "Siniša Stanković" - National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia.
Food Funct. 2022 Oct 3;13(19):9959-9972. doi: 10.1039/d2fo00657j.
Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.
菠萝是一种热带水果，可鲜食或加工成各种食品。然而，这种水果的果皮和果心并未得到工业利用，因此产生了大量的副产品，这是一个经济和环境方面的问题。为了促进这些副产品的再利用，本工作旨在对其水醇提取物的酚类成分进行表征，并评估其生物活性。HPLC-DAD-ESI/MS 分析鉴定了 25 种酚类化合物，包括酚酸和类黄酮。抗氧化、细胞毒性和抗菌活性测定表明，果皮提取物最具潜力，因此被加入到一种传统的葡萄牙糕点中作为功能性成分。开发的食品的营养参数不受提取物添加的影响，但它在保质期内促进了抗氧化活性。总的来说，菠萝果皮和果心是很有前途的可被食品工业利用的副产品，可以通过循环经济的方法来实现。
