Abstract
Industrial by-products and wastes from fruit processing are generated in large quantities around the world and are rich sources of several bioactive compounds, including phytochemicals, fibers, lignocellulose, sugar, minerals, vitamins, etc. Production of pineapple (Ananas comosus) is the second highest of all tropical fruits. The sweet flavor and aromatic characteristics of pineapple are renowned and are attributed to the presence of a complex mixture of volatile compounds. Pineapple waste and by-products are mainly crown, peel, core and stem, and account about more than 50% of the fruit fresh weight. Over the past few decades, many studies have supported various utilization strategies for pineapple by-products and waste by using a variety of processes and treatments, such as extraction, fermentation, purification, etc. in order to isolate natural antioxidants, fibers, food additives, essential oils, organic acids and enzymes as by-products. This chapter highlights the wastes and by-products of pineapple and the potential for their utilization in food processing.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
