Recent advances in valorization of pineapple (Ananas comosus) processing waste and by-products: A step towards circular bioeconomy

Pinku Chandra Nath, Amiya Ojha, Shubhankar Debnath, Kumari Neetu, Sayan Bardhan, Priya Mitra, Minaxi Sharma, Kandi Sridhar, Prakash Kumar Nayak

Research output: Journal PublicationReview articlepeer-review

11 Citations (Scopus)

Abstract

Background: One of the most significant and challenging tasks on the planet is using fruit and vegetable wastes in the food processing industries. This waste disposal requires a substantial capital investment, the majority of which is for transportation. As a result, these wastes are dumped and burned in open areas. Thus, valorization strategies must be implemented in order to minimize the fruit and vegetables waste. Scope and approach: This article reviewed the characteristics and nutritional composition of pineapple wastes (PAWs), different waste parts of pineapple and their economic significance, utilization of high-value added products, and the benefits of employing PAWs in a variety of food applications. Key findings and conclusion: Pineapple has become a delicious fruit in recent times due to its unique aroma, an abundance of volatile chemicals, and nutritional content. The tropical fruit's pulp, skin, and leaves may provide a source of natural anti-microbial and antioxidant chemicals. From a socioeconomic point of view, PAW has the potential to become a new source of raw materials for the industries and could potentially replace the existing sources, which are both expensive and non-renewable. The bromelain enzyme extracted from pineapple and other key value-added products could be utilized in the food manufacturing industry, thereby contributing to healthy food and a sustainable environment. Although studies have been conducted on a small scale, more investigation into the techno-economic viability of the biorefinery's processes is needed to ensure a smooth transition to a sustainable economy with minimal impact on the environment.

Original languageEnglish
Pages (from-to)100-111
Number of pages12
JournalTrends in Food Science and Technology
Volume136
DOIs
Publication statusPublished - Jun 2023
Externally publishedYes

Keywords

  • Bioconversion
  • Bioeconomy
  • High-value added products
  • Pineapple wastes (PAWs)
  • Utilization

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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