摘要
Processing pineapple industry produces huge amounts of waste thus contributing to worsen the global environmental problem. Valorising pineapple waste through further processing until it is transformed into valuable products using environmentally friendly techniques is both, a challenge, and an opportunity. The aim of this review is to characterize and highlight the phytochemical constituents of pineapple peel, their biological activity, and to evaluate the current state-of-art for the utilization of pineapple waste from the processing industry for obtaining pharmaceuticals, food, and beverages, biocombustibles, biodegradable fibers, and other different usage. Pineapple residues are rich in many bioactive compounds such as ferulic acid, vitamin A and C as antioxidant, and containing alkaloids, flavonoids, saponins, tannins, cardiac glycoside, steroids, triterpenoids and phytosterols may provide a good source of several beneficial properties, as well as bromelain that showed significant anticancer activity. Also, pineapple processing residues contain important volatile compounds used as aroma enhancing products and have high potential to produce value-added natural essences. Pineapple peels can be used as nonpharmacological therapeutical in the form of processed food and instant drinks;its potent natural antimicrobial properties may be applied for food conservation and as potential leads to discover new drugs to control some infectious microbial. Pineapple waste is a promising source of metabolites for therapeutics, functional foods, and cosmeceutical applications.
Processing pineapple industry produces huge amounts of waste thus contributing to worsen the global environmental problem. Valorising pineapple waste through further processing until it is transformed into valuable products using environmentally friendly techniques is both, a challenge, and an opportunity. The aim of this review is to characterize and highlight the phytochemical constituents of pineapple peel, their biological activity, and to evaluate the current state-of-art for the utilization of pineapple waste from the processing industry for obtaining pharmaceuticals, food, and beverages, biocombustibles, biodegradable fibers, and other different usage. Pineapple residues are rich in many bioactive compounds such as ferulic acid, vitamin A and C as antioxidant, and containing alkaloids, flavonoids, saponins, tannins, cardiac glycoside, steroids, triterpenoids and phytosterols may provide a good source of several beneficial properties, as well as bromelain that showed significant anticancer activity. Also, pineapple processing residues contain important volatile compounds used as aroma enhancing products and have high potential to produce value-added natural essences. Pineapple peels can be used as nonpharmacological therapeutical in the form of processed food and instant drinks;its potent natural antimicrobial properties may be applied for food conservation and as potential leads to discover new drugs to control some infectious microbial. Pineapple waste is a promising source of metabolites for therapeutics, functional foods, and cosmeceutical applications.
作者
Wafaa M. Hikal
Abeer A. Mahmoud
Hussein A. H. Said-Al Ahl
Amra Bratovcic
Kirill G. Tkachenko
Miroslava Kačániová
Ronald Maldonado Rodriguez
Wafaa M. Hikal;Abeer A. Mahmoud;Hussein A. H. Said-Al Ahl;Amra Bratovcic;Kirill G. Tkachenko;Miroslava Kačániová;Ronald Maldonado Rodriguez(Department of Biology, Faculty of Science, University of Tabuk, Tabuk, Saudi Arabia;Water Pollution Research Department, Environmental Research Division, National Research Centre, 33 El-Bohouth St., Dokki, Giza, Egypt;Department of Botany (Plant Physiology Section), Faculty of Agriculture, Cairo University, Giza, Egypt;Medicinal and Aromatic Plants Research Department, National Research Centre, 33 El-Bohouth St., Dokki, Giza, Egypt;Department of Physical Chemistry and Electrochemistry, Faculty of Technology, University of Tuzla, Tuzla, Bosnia and Herzegovina;V. L. Komarov Botanical Institute of the Russian Academy of Sciences, Saint Petersburg, Russia;Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia;Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, Rzeszow, Poland;The Fluoromatics Laboratory, 10 Rue du Vieux-Moulin, 1213 Onex, Geneva, Switzerland)
