Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, 34469, Türkiye.
Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, 16059, Türkiye.
Plant Foods Hum Nutr. 2024 Jun;79(2):300-307. doi: 10.1007/s11130-024-01183-w. Epub 2024 May 2.
The industrial processing of pineapples generates a substantial quantity of by-products, including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple, including its by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of extracts from pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds in different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics (from 93 to 114% to 105-129%) and antioxidants (from 54 to 56% to 84-87%), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72 to 0.85% and 109-155%, respectively). Overall, the findings of this study highlight that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee, possibly due to its ability to cleave proteins. These outcomes point out that industrial by-products can be transformed into economic value by being reintroduced into the production process through suitable treatment instead of disposal.
菠萝的工业化加工会产生大量的副产品，包括果皮、冠部和芯部。菠萝中天然存在的一种蛋白水解酶——菠萝蛋白酶，包括其副产品，可能会积极影响牛奶咖啡中酚类物质的生物可利用性。因此，本研究旨在评估将菠萝皮、冠部和芯部等副产品的提取物与牛奶结合使用时，对咖啡酚类物质生物可利用性的影响。在测量了菠萝副产品的蛋白水解活性后，采用 INFOGEST 的标准化体外消化模型来评估不同咖啡配方中总酚含量、总抗氧化能力和单个酚类化合物的变化。结果表明，在黑咖啡和牛奶咖啡中加入冠部或芯部的提取物，可提高总酚（从 93%到 114%至 105%-129%）和抗氧化剂（从 54%到 56%至 84%-87%）的生物可利用性，而果皮提取物则没有这种效果。此外，添加芯部提取物还可以提高牛奶咖啡中绿原酸和没食子酸的生物可利用性（从 0.72%到 0.85%和 109%-155%）。总的来说，本研究的结果表明，菠萝芯中的菠萝蛋白酶可能对牛奶咖啡中酚类化合物的回收有积极影响，这可能是因为它能够切割蛋白质。这些结果表明，工业副产品可以通过适当的处理（而不是处理掉）重新引入生产过程，从而转化为经济价值。
