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Pineapple by-products as a source of bioactive compounds with potential for industrial food application

2022Journal article Open access
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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.authorCarocho, Márcio
dc.contributor.authorStojković, Dejan
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-05-29T15:39:21Z
dc.date.available2023-05-29T15:39:21Z
dc.date.issued2022
dc.description.abstractPineapple 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 in vitro 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). R. C. Calhelha and L. Barros acknowledge the national funding by FCT, P. I., through the institutional scientific employment program-contract, and J. Pinela and M. Carocho through the individual scientific employment program-contract (CEECIND/01011/2018 and CEECIND/00831/2018, respectively). C. Caleja is thankful for her contract through the project Healthy- PETFOOD (POCI-01-0247-FEDER-047073). Conducted under the project “BIOMA – Bioeconomy integrated solutions for the mobilization of the Agro-food market” (POCI-01-0247- FEDER-046112), by “BIOMA” Consortium, and financed by European Regional Development Fund (ERDF), through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-9/ 2021-14/200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMoreira, Bruna; Pereira, Eliana; Finimundy, Tiane C.; Pinela, José; Calhelha, Ricardo C.; Carocho, Márcio; Stojković, Dejan; Sokovic, Marina; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian (2022). Pineapple by-products as a source of bioactive compounds with potential for industrial food application. Food & Function. ISSN 2042-6496. 13:19, p. 9959- 9972pt_PT
dc.identifier.doi10.1039/D2FO00657Jpt_PT
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/28394
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPineapplept_PT
dc.subjectHydroethanolic extractspt_PT
dc.subjectHPLC-DAD-ESI/MSpt_PT
dc.titlePineapple by-products as a source of bioactive compounds with potential for industrial food applicationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.citation.endPage9972pt_PT
oaire.citation.issue19pt_PT
oaire.citation.startPage9959pt_PT
oaire.citation.titleFood & Functionpt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamCEEC IND 2018
person.familyNamePereira
person.familyNameFinimundy
person.familyNamePinela
person.familyNameCalhelha
person.familyNameCarocho
person.familyNameFerreira
person.familyNameCaleja
person.familyNameBarros
person.givenNameEliana
person.givenNameTiane C.
person.givenNameJosé
person.givenNameRicardo C.
person.givenNameMárcio
person.givenNameIsabel C.F.R.
person.givenNameCristina
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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