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Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW)

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Abstract

Pineapple processing waste (PPW) majorly includes peel, core, crown and pomace, which has the potential to be used as an ingredient in food, pharmaceuticals and nutraceutical industries. Present study characterizes the different portions of pineapple waste to determine the phytochemical and techno-functional properties as well as volatile compounds. Crown has the highest phenolic content (41.34 mg GAE/g dry matter) followed by pomace, peel and core. The obtained antioxidant capacity was maximum in pomace (23.55%) and was found to be least in core. Crown consists of the utmost level of mineral (34.696 g/kg dry matter) and all the pineapple waste portions indicated highest content of potassium. Though, peel was found to have higher protein content (6.05%), pomace comprises of wider range of both essential (52.46%) (proline, tyrosine, alanine and glutamic acid) and non-essential amino acids (47.54%) (histidine, methionine, lysine, leucine, phenylalanine and isoleucine) in almost equal proportions. Flash GC based e-nose analysis confirmed the presence of distinguish pineapple volatile compounds like, esters (phenylethyl acetate and ethyl nonanoate), aldehydes (decanal, dodecanal and 2,4-decadienal (E,E)) and ketones (undecan-2-one, rheosmin, benzophenone and 4-undecanolide) in PPW. PPW consists of many valuable components which presents an interesting scope for their application. Hence, future studies could make the use of these wastes as probiotic substrate, biopolymer development and in xylooligosaccharides production.

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Acknowledgements

We would like to thank Ministry of Food Processing Industries, Government of India for funding our work (Q-11/10/2020-R&D).

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Authors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; Formerly IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu, 613005, India

    Animesh Singh Sengar, C. K. Sunil & N. Venkatachalapathy

  2. Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; Formerly IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu, 613005, India

    Ashish Rawson

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  1. Animesh Singh Sengar
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ASS: investigation, validation, writing - original draft. CKS: visualisation, conceptualization, writing—review & editing, funding acquisition, supervision. AR: writing—review & editing. NV: writing—review & editing.

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Correspondence to C. K. Sunil.

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Sengar, A.S., Sunil, C.K., Rawson, A. et al. Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW). Food Measure 16, 1146–1158 (2022). https://doi.org/10.1007/s11694-021-01243-8

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