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Starch and Pineapple Extract

Research on pineapple peel ectract

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Sanjot Kaur
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0% found this document useful (0 votes)
29 views8 pages

Starch and Pineapple Extract

Research on pineapple peel ectract

Uploaded by

Sanjot Kaur
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Starch and pineapple Extract:

Characteristics and potential utilizations of starch from pineapple stem


waste
https://doi.org/10.1016/j.indcrop.2017.04.048

Pineapple has high amylose content(34.4%) ), gelatinization temperature (To = 82.8


°C), gelatinization enthalpy (19.4 J/g) and pasting temperature (90.6 °C).But under
normal cooking conditions it has low paste viscosity. Thus making pineapple stem
starch a good source of resistant and thermoplastic starch for food and non food
applications.

Pineapple peel extract incorporated poly(vinyl alcohol)-corn starch film


for active food packaging: Preparation, characterization and antioxidant
activity.
https://doi.org/10.1016/j.ijbiomac.2021.07.136
-different concentrations of pineapple peel extracts were used (5%,10%,15%,20%)
on the antioxidant capacity.optical thermal, mechanical,barrier properties
-PPE incorporated films exhibited enhanced thermal stability as its degradation
occurs over 300 degree Celcius.
-Involved in packaging to increase the shelf life of food
-PVOH-t film-forming ability, high transparency, high sealing ability, good mechanical
properties, good oxygen and aroma barrier properties, and high thermal stability and
biodegradability
- but PVOH films are brittle in nature so PLASTICIZERS are used
-many intermolecular and intramolecular hydrogen bondings present thus are
hydrophobic.

Effect of Increasing Pineapple Peel Extract Concentration on PVOH/ST/PPE Film


Morphology

● Low Concentration (5-10%): At lower concentrations, some agglomerations


are visible, leading to a rougher film surface.
● Medium Concentration (15%): With 15% PPE, the film surface becomes
smooth with lower aggregates, indicating better dispersibility.
● High Concentration (20%): At 20% concentration, significant agglomerations
are present, resulting in a rougher film surface with a higher percentage of
aggregates.

Incorporating different concentrations of PPE led to changes in water vapor


permeability, color change in DPPH radical scavenging activity, and morphological
characteristics of the biocomposite films.
Barrier, Mechanical and Morphological Properties of Biodegradable Films
Based on Corn Starch Incorporated with Cellulose Obtained from Pineapple
Crowns
https://doi.org/10.1080/15440478.2021.1964140

-corn starch based films and cellulose extract from pineapple crown residue.The
cellulose fibers undergo alkaline treatment and bleaching to isolate them
effectively.The biocomposite films, produced with varying cellulose concentrations
(5%, 10%, 15%), exhibit reduced water solubility compared to pure starch films.
Additionally, films with 15% cellulose demonstrate lower water vapor permeability
rate (WVPR) than pure starch films. Thermal characterization shows no significant
changes in melting and gelatinization temperatures.

Mechanical property analysis reveals increased Young’s modulus in biocomposites


compared to starch films, notably with a 15% cellulose increase resulting in a
377.76% modulus increase. However, there are no significant differences in tensile
strength, possibly due to fiber dispersion.

The study addresses waste accumulation and material misuse concerns, particularly
in the packaging sector. Biodegradable materials offer a sustainable solution, being
fully degraded by bacteria or fungi at the end of their useful lives. Utilizing waste
materials like pineapple crowns and enhancing starch with cellulose presents an
opportunity for sustainable packaging solutions.

The work emphasizes the importance of using waste as a raw material and
combining low-cost materials to produce biodegradable packaging. By deepening
understanding of pineapple crown cellulose properties and evaluating its association
with starch, the study contributes to the development of sustainable materials with
added value.

Starch extracted from pineapple (Ananas comosus) plant stem as a source for
amino acids production
https://doi.org/10.1186/s40538-021-00227-6

: The research articles discussed in the collection focus on utilizing pineapple plant
stem as a biomass for amino acid production through microbial fermentation,
particularly by Pediococcus acidilactici Kp10. The studies highlight the successful
hydrolysis of starch and cellulosic materials in the pineapple plant stem to generate
fermentable sugars, which are then used as carbon sources for amino acid
production. The results demonstrate the potential of pineapple plant waste as a
valuable resource for producing amino acids like methionine and lysine, with
comparisons between starch-based and cellulosic-based fermentation methods.
Development of chitosan/gelatin/starch composite edible films incorporated with
pineapple peel extract and aloe vera gel: Mechanical, physical, antibacterial,
antioxidant, and sensorial analysis
DOI: 10.1002/pen.26217

Addition of PPE and AVG improves the thermal stability ,antibacterial and antioxidant
properties of the films making it useful for packaging and preservation.It was
effective in increasing the shelf life of strawberry as it reduces the water vapour
permeability exhibiting antioxidant and antibacterial properties.
The edible films were made by casting method.

Preparation and characterization of pectin fraction from pineapple peel as a


natural plasticizer and material for biopolymer film
https://doi.org/10.1016/j.fbp.2019.09.010

The total phenolic content (TPC) from pineapple peel migrated rapidly to water-
based food simulant, leading to enhanced antioxidant activity compared to fat-based
simulant. This suggests that pineapple peel, rich in pectin and phenolic compounds,
has the potential to serve as a natural plasticizer for producing edible films with
antioxidant properties for diverse food applications.

Green isolation and physical modification of pineapple stem waste starch as


pharmaceutical excipient
https://doi.org/10.1080/03639045.2019.1593438

The study focused on utilising pineapple stem waste to produce starch-based


pharmaceutical excipients through a sustainable process. The isolated starch
underwent physical modifications such as gelatinization and spray drying to enhance
its properties. Characterization techniques like FTIR, TGA, XRD, and SEM revealed
changes in crystallinity, morphology, and physical characteristics, demonstrating the
potential of modified pineapple starch as a promising pharmaceutical excipient with
improved functionality for solid dosage forms.

Article Toward a Circular Bioeconomy: Exploring Pineapple Stem Starch Film


as Protective Coating for Fruits and Vegetables
https://doi.org/10.3390/polym15112493

In this article,the development of biodegradable plastics from natural resources,


specifically focusing on starch-based materials derived from pineapple stem starch
to address food security concerns associated with traditional sources like corn and
tapioca. The study investigates the properties of films made from pineapple stem
starch, highlighting their crystallinity and water resistance. By incorporating glycerol,
the mechanical properties and gas transmission rates(oxygen,carbon dioxide, and
water vapour) of the films were altered, demonstrating potential applications in
extending the shelf life of fruits like bananas through the use of coatings derived
from these starch-based films.

Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn


Starch, Weissella confusa Exopolysaccharide, and Sodium Alginate as Wall
Materials
https://doi.org/ 10.3390/foods12152943

The text describes a study where phenolic compounds from pineapple by-products
were encapsulated using ionotropic gelation to enhance stability and preserve their
health benefits. The encapsulation process involved solid-state fermentation with
Rhizopus oryzae and ultrasound to obtain extracts, followed by encapsulation using
corn starch, sodium alginate, and Weissella confusa exopolysaccharide. The
encapsulates showed specific characteristics such as moisture content, solubility,
and wettability, and analysis revealed high total phenolic content and antioxidant
capacity, along with identification of six bioactive compounds, demonstrating the
potential for developing functional foods with enhanced bioavailability and health
benefits.

Pineapple-peel waste to pineapple-peel based active food packaging film:


paving the way for a sustainable environment
https://doi.org/10.1007/s13399-022-03104-w

The text describes the valorization of pineapple peel waste into biopolymer-based
antimicrobial films using chitosan. By incorporating 1-3% of pineapple peel extract
(PPE) into the chitosan films, the resulting films exhibited reduced moisture content
and water solubility, along with enhanced antioxidant activity. The chitosan-PPE
films also demonstrated inhibitory effects against foodborne bacterial organisms,
with the highest inhibition observed against certain bacterial strains when 3% PPE
was included in the chitosan matrix.

Assessment of Antioxidant and Antimicrobial Property of Polyphenol-Rich


Chitosan-Pineapple Peel Film

https://doi.org/10.1155/2022/8064114

The research evaluated the antioxidant and antimicrobial properties of chitosan


films incorporated with pineapple peel extracts to enhance their utility as active food
packaging materials. Results showed that ethanolic pineapple peel extract had
higher phenol and flavonoid content and exhibited greater antioxidant activity
compared to methanolic extract. The study demonstrated that these extracts,
enriched with compounds like ferulic acids, quercetin, and kaempferol, displayed
significant antimicrobial effects against various food-borne bacterial strains,
highlighting the potential of utilizing pineapple peel waste in developing
biodegradable packaging films with enhanced functional properties.

Pineapple shell fiber as reinforcement in cassava starch foam trays


DOI: 10.1177/0967391119848187

In this study, pineapple shell waste was utilized to reinforce biodegradable foam
trays made from cassava starch through a compression molding process. Different
ratios of starch to fiber were tested, with the 95/5 ratio showing the best
combination of properties, including low thickness and density, good distribution of
fiber in the matrix, and improved tensile strength. However, the trays exhibited high
water absorption, suggesting the need for further research to enhance their
physicochemical and structural characteristics for potential use as an eco-friendly
alternative to petroleum-based packaging materials like expanded polystyrene trays.

Preparation and physicochemical properties of fiber-rich fr ties of fiber-rich


fraction fraction from pineapple peels as a potential ingredient
https://doi.org/10.38212/2224-6614.2179

The text discusses the analysis of pineapple peel fiber as an agricultural waste,
highlighting its composition and functional properties, such as insoluble fiber-rich
fraction (FRF) containing cellulose, pectic substances, hemicellulose, and lignin. The
FRFs exhibit significant water- and oil-holding capacities, swelling properties, and
cation-exchange capacities, indicating potential applications in functional food
ingredient development for calorie reduction or dietary fiber enrichment. The study
emphasizes that the physicochemical properties of these fibers are influenced by the
preparation method and composition, suggesting diverse potential uses based on
their unique characteristics.

Enhanced performances of polyvinyl alcohol films by introducing tannic acid


and pineapple peel-derived cellulose nanocrystals
https://doi.org/10.1007/s10570-018-1873-5

The text discusses the development of polyvinyl alcohol (PVA) films with enhanced
properties by incorporating tannic acid (TA) and pineapple peel-derived cellulose
nanocrystals (PPNc). The study demonstrates that the introduction of TA and PPNc
improves the thermal stability, tensile strength, and antibacterial activity of the PVA
films, while slightly reducing light transmittance. These modified PVA films show
potential as green and active packaging materials with enhanced properties for
various applications.

Pineapple-peel waste to pineapple-peel based active food packaging flm:


paving the way for a sustainable environment
https://doi.org/10.1007/s13399-022-03104-w

The text describes the utilization of pineapple peel waste to create biopolymer-based
antimicrobial films using chitosan, pineapple peel extract (PPE), and glycerol. The
addition of PPE decreased the moisture content and water solubility of the films,
while also reducing their tensile strength and elongation at break, resulting in more
flexible films. The chitosan-PPE films exhibited enhanced antioxidant activity and
inhibitory effects against foodborne bacterial organisms, with the highest activity
observed when 3% PPE was incorporated into the chitosan matrix.

Characteristics of Starch Extracted from the Stem of Pineapple Plant (Ananas


comosus) - an Agro Waste from Pineapple Farms
https://doi.org/10.1590/1678-4324-2021190276

The study focused on utilizing pineapple plant stem as an agro-waste to produce starch with
unique characteristics, including a smaller granule size, A-type crystal structure, and higher
gelatinization temperature compared to corn starch. Analyzed through various techniques like X-
ray diffraction and NMR, the findings suggest that this unconventional starch source has the
potential to be a valuable resource for food industries due to its quality and purity, making it a
promising alternative to traditional starch sources.
Development and characterization of corn starch-gelatin based edible films
incorporated with mango and pineapple for active packaging
https://doi.org/10.1016/j.fbio.2021.100977

The text highlights the potential of utilizing biodegradable films derived from tropical fruits like
mango and pineapple for the development of edible food-packaging materials. By incorporating
mango puree, mango peel, and pineapple pomace into corn starch-gelatin films, the functional
properties for active packaging are enhanced, including improved physicochemical properties,
biological activities, and biodegradability. These innovative packaging systems offer a
sustainable solution to extend the shelf life of food products, reduce food wastage, and address
environmental concerns associated with synthetic polymers in the food packaging industry.

Toward a Circular Bioeconomy: Exploring Pineapple Stem Starch Film as


Protective Coating for Fruits and Vegetables .
https://doi.org/10.3390/polym15112493

The text describes a research study focusing on developing biodegradable plastics from natural
resources to reduce reliance on nonrenewable plastics and address non-biodegradable plastic
waste issues. Specifically, the study investigates the properties of films made from pineapple
stem starch, highlighting the high amylose content of this alternative starch source. The research
explores the potential of pineapple stem starch films, including their water resistance,
mechanical properties, gas transmission rates, and ability to slow down the ripening process of
fruits like bananas, offering insights into sustainable packaging solutions within the circular
bioeconomy framework.

Impact of cassava starch-alginate based coatings added with ascorbic acid


and elicitor on quality and sensory attributes during pineapple storage
10.5897/AJAR2016.11652

The study focused on enhancing the postharvest quality of 'Pérola' pineapple, a highly perishable
tropical fruit, by utilizing cassava starch-alginate biodegradable coatings supplemented with
ascorbic acid and an elicitor. These coatings effectively maintained the fruit's quality attributes,
such as reducing and total sugars content, appearance, and sensory acceptance, during an 18-
day storage period at room conditions. The research demonstrated that the application of these
innovative coatings significantly prolonged the shelf life of 'Pérola' pineapple without
compromising its sensory characteristics, offering a sustainable solution to reduce postharvest
losses in the pineapple industry.

Effect of plasticizer type and concentration on physical properties of


biodegradable films based on sugar palm (arenga pinnata) starch for food
packaging
DOI 10.1007/s13197-015-2009-7

The study investigated the impact of incorporating mango puree, mango peel, and pineapple
pomace into corn starch-gelatin films for active packaging applications. The addition of these
fruit components enhanced various physicochemical properties of the films while improving
biological properties such as antioxidant activity and antimicrobial effects. The results suggest
that these biodegradable films, enriched with tropical fruit extracts, exhibit promising functional
characteristics for the development of edible food-packaging materials with enhanced properties
and potential for future applications.

Development and characterization of corn starch-gelatin based edible films


incorporated with mango and pineapple for active packaging
https://doi.org/10.1016/j.fbio.2021.100977

The study investigated the impact of incorporating mango puree, mango peel, and pineapple
pomace into corn starch-gelatin films for active packaging. The addition of these fruit
components enhanced the physicochemical properties of the films while improving biological
properties such as antioxidant activity and antimicrobial effects. The results suggest that these
biodegradable films, enriched with tropical fruit extracts, show promise for developing advanced
edible food-packaging materials with improved functional characteristics.

Starch films from a novel (Pachyrhizus ahipa) and conventional sources:


Development and characterization
https://doi.org/10.1016/j.msec.2012.05.035Get rights and content

The text discusses the development and analysis of biodegradable films made from ahipa,
cassava, and corn native starches, focusing on their physicochemical, mechanical, and barrier
properties. By incorporating glycerol as a plasticizer, the film flexibility and extensibility were
improved, particularly for ahipa and cassava starch films. The study also highlights the impact of
glycerol on reducing water vapor permeability and enhancing UV radiation barrier properties in
the plasticized starch films.

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