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Exploration of pineapple bio-waste as a low-cost material for natural ingredients with health benefits for application in the food industry

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dc.contributor.authorMoreira, Bruna
dc.contributor.authorPereira, Eliana
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorPinela, José
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-02-04T15:18:04Z
dc.date.available2022-02-04T15:18:04Z
dc.date.issued2021
dc.description.abstractPineapple (Ananas comosus [L.] Merr.) is one of the most consumed tropical fruits worldwide and appreciated not only for its nutritional properties, but also for its beneficial effects on the human body.1 However, only the pulp of this fruit is consumed, thus generating annually tons of waste and, consequently, an inefficiency in the use of natural resources and economic losses for the agri-food sector.2 Thus, this study aimed to characterize the pineapple peel and crown and to extract bioactive compounds, aiming to apply the most promising extract in a pastry product as a natural ingredient to validate its potential for application in the food industry. A heat-assisted hydroethanolic extraction was performed to recover phenolic compounds subsequently identified and quantified by high-performance liquid chromatography coupled with a diode array detector and electrospray ionization mass spectrometry (HPLC-DAD-ESI/MS). Twenty phenolic compounds were identified in both peel and crown extracts, among them, phenolic acids and flavonoids. The main detected compounds were caffeic acid derivatives, namely caffeine putrescine and flavones such as apigenin 6,8-C-diglucoside. The antioxidant activity of the extracts was tested through two in vitro tests: the lipid peroxidation inhibition assay (TBARS) and the oxidative haemolysis inhibition assay (OxHLIA). The antiproliferative activity of both extracts was evaluated in tumour and non-tumour cell lines using the sulforhodamine B method, and the anti-inflammatory activity in lipopolysaccharide-activated RAW 264.7 macrophages by the ability to inhibit NO production. The analyses showed that both extracts had an excellent performance in the cell-based antioxidant activity assays, highlighting the lower IC50 values and consequently greater activity for the peel extract. The same trend was seen in the tests of antiproliferative activity, with none of the extracts showing toxicity up to the maximum concentration tested (GI50 > 400 μg/mL). Although both extracts have bioactivity, the peel extract showed antioxidant and antimicrobial activity superior to that of the crown extract, so it was selected for incorporation in a typical Portuguese pastry product, the so-called “súplicas”. The effect of incorporating the natural ingredient on the chemical and nutritional composition as well as on the bioactive properties of the developed pastry product was evaluated over 7 days and compared with the product traditionally made. This study confirms the potential application of pineapple bio-waste, especially the peel, in the food industry as a source of compounds with bioactive properties, contributing to the valorisation of this low-cost natural resource.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional and individual scientific employment program-contract for L. Barros, R.C. Calhelha and J. Pinela (CEECIND/01011/2018) contracts, respectively; research contract of C. Caleja (Project AllNat, POCI-01-0145-FEDER-030463) and E. Pereira (Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®). FEDER-Interreg España-Portugal program for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P, BIOMA (POCI_01_0247_FEDER_046112), Green Health (Norte-01-0145-FEDER-000042).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMoreira, Bruna; Pereira, Eliana; Finimundy, Tiane C.; Pinela, José; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2021). Exploration of pineapple bio-waste as a low-cost material for natural ingredients with health benefits for application in the food industry. In XV Encontro de Química dos Alimentos. Funchal. ISBN 978-989-8805-68-3pt_PT
dc.identifier.isbn978-989-8805-68-3
dc.identifier.urihttp://hdl.handle.net/10198/25015
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationCEECIND/01011/2018pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAnanas comosus [L.pt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleExploration of pineapple bio-waste as a low-cost material for natural ingredients with health benefits for application in the food industrypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.titleXV Encontro Química dos Alimentospt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira
person.familyNameFinimundy
person.familyNamePinela
person.familyNameCalhelha
person.familyNameFerreira
person.familyNameCaleja
person.familyNameBarros
person.givenNameEliana
person.givenNameTiane C.
person.givenNameJosé
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.givenNameCristina
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-idBE17-462D-9A75
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person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
person.identifier.ridB-4466-2014
person.identifier.ridJ-2172-2014
person.identifier.ridE-8500-2013
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person.identifier.scopus-author-id55938912300
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person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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