Zeitschriftenartikel: „PINEAPPLE PEEL POWDER“

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Pranatasari, Dewi, Rido Florensius Manik, Budi Purwo Widiarso und Wida Wahidah Mubarokah. „Daya Antelmintik Serbuk Kulit Nanas (Ananas comosus) terhadap Cacing Haemochus contortus pada Domba“. Jurnal Sain Veteriner 39, Nr. 3 (01.12.2021): 250. http://dx.doi.org/10.22146/jsv.66420.

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The problem facing sheep breeders in breeding sheep was digestive tract parasite of worm (nematodiasis and haemonchosis). Resistance to anthelmintics was the reason for the study of alternative medication of H. contortus infection. It aimed at finding out the effectiveness of the application of pineapple peel powder as H. contortus anthelmintic in sheep and the dose of the pineapple peel powder as the H. contortus anthelmintic. It used 15 sheep that were assigned to 5 groups. Group I served as positive control with the application of albendazole (Kalbazen) anthelmintic, Group II was treated using the pineapple peel powder at the dose of 150 mg/kg BW. Group III was treated using the pineapple peel powder at the dose of 200 mg/kg BW. Group IV was treated using the pineapple peel powder at the dose of 250 mg/kg BW. And, Group V served as negative control without any treatment. The treatments were conducted for 14 days and the resulting statistic data were analyzed using comparative descriptive method by comparing initial data (before the treatments) and final data (after the treatments). The comparative data showed that there was significant change in the observed variables. The results of the study showed that the pineapple peel powder could be used as the anthelmintic of the H. contortus in the sheep and the dose of 250 mg/kg BW most significantly decreased the mean number of the eggs of the worm per gram of feces

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Mangalisu, Azmi, und Armita Permatasari. „Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda“. Jurnal Ilmu Peternakan Terapan 4, Nr. 1 (10.12.2020): 1–6. http://dx.doi.org/10.25047/jipt.v4i1.2343.

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Ayam Kampung Unggul Sinjai (AKUSI) is a type of native chicken that is slaugthered when culled,has tough and easily rancid. The marination process using pineapple peel powder is expected toreduce meat rancidity. The purpose of this study was to carry out a marination process usingpineapple peel powder at different times and its effect on meat rancidity. This study used aCompletely Randomized Design (CRD) factorial pattern with 2 factors, namely the marinationprocess using pineapple peel powder and different times. The variables tested in this study werethe pH and TBA value. The data obtained were analyzed by analysis of variance and further testedthe Least Significant Difference (LSD). The results showed that culled AKUSI rancidity could bereduced by marination process using pineapple peel powder. The provision of pineapple peelpowder at 15% with 90 minutes marination time was the best marination to reduce the meatrancidity.

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Nida, V., V. Saraswaty, R. C. Nissa, E. S. Endah, D. Ratnaningrum, C. Risdian und H. Setiyanto. „Antibacterial potential of zinc oxide nanoparticles derived from pineapple peel aqueous extract“. IOP Conference Series: Earth and Environmental Science 1201, Nr. 1 (01.06.2023): 012086. http://dx.doi.org/10.1088/1755-1315/1201/1/012086.

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Abstract Pineapple peel waste contains antioxidant molecules. This paper describes a facile, efficient, and environmentally friendly approach for synthesizing ZnO nanoparticles using pineapple peel aqueous extract. This method aims to reduce the use of harmful chemicals in producing ZnO nanoparticles using zinc nitrate as a salt precursor and evaluating their antibacterial. Pineapple peel aqueous extract was obtained by macerating pineapple peel powder in distilled water. Engaging Zn(NO3)2, pineapple peel aqueous extract, and NaOH, ZnO NPs were successfully prepared by biosynthesis. X-ray diffraction (XRD) analysis and Fourier transform infrared (FTIR) spectroscopy was utilized to confirm the formation of ZnO NPs, while scanning electron microscopy (SEM) was employed to see the morphology and size distribution of nanoparticles. The antibacterial activity of pineapple peel extract-ZnO nanoparticles (pp-ZnO NPs) against Gram-positive and Gram-negative bacteria was evaluated by an agar disc diffusion method. The SEM images showed that by applying pineapple peel aqueous extract, the pp-ZnO with an average size below 100 nm with a mixture of flakes and rod-like shapes were obtained. The XRD pattern confirmed the wurtzite phase of ZnO, while antibacterial assay results showed that the pp-ZnO actively inhibited B. subtilis and E.coli. at concentrations of 5 and 10 wt%. Therefore, phyto-assisted synthesis mediated by pineapple peel wastes is a promising green approach to preparing ZnO nanoparticles.

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Darmawati, Sri, Aprilia Indra Kartika, Diazti Ihza Aulia, Wuri Handayani und Itsna Risqi Aziz. „Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff“. Trends in Sciences 20, Nr. 3 (25.12.2022): 6519. http://dx.doi.org/10.48048/tis.2023.6519.

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Mutton, buffalo and beef meats have a tough texture and sometime is hard to eat. Naturally, enzymatic processing using plant-based compound, including, chayote (Sechium edule), pineapple (Ananas comosus) and biduri (Calotropis gigantea) contains abundance protease that potential to be developed. This research aims to compare the effect chayote, pineapple peel and biduri leaves to tenderize mutton, beef and buff meat at various doses. The sample meats, mutton, beef and buff were obtained from upper leg (round) part. The chayote, pineapple peel powder and biduri leaves was processed into powder and used to smear meats surface with the concentration of 5, 10 and 15 % of natural tenderizers powder from total meat wight (w/w), for 60 min. After treatment the Barford protein analysis using Bio-Rad protein assay was conducted to measure protein concentration, continued with SDS-PAGE analysis using Laemlli method. The structural observation was performed using Scanning Electron Microscope (SEM). The result performs hydrolysis process using pineapple and biduri leaves on mutton and beef produce light protein bands below 26, 34 and between 55 to 43 kDa. The application of natural tenderizer, including pineapple peel, biduri leaf and chayote peel is effectively tenderize the mutton, beef and buff meat. Furthermore, the pineapple peel and biduri leaves powder are the most potential tenderizer for mutton and beef. However, buff is most least tenderized meat among other and it may need an extra dosage or incubation period to get appropriate result. HIGHLIGHTS Natural protease can be extracted from abundance and economical material that potential used for tenderizing mutton, buffalo and beef meat Chayote, pineapple peel and biduri leaf contain high protease for natural tenderizer The higher natural tenderizer, the higher short chain peptide released from the meat, but it might result in taste change of the meat High proteases found in chayote fruit, pineapple fruit skin, and biduri leaf The novelty in this research is waste-based protease sources and its application for tenderizing mutton, buffalo and beef, then microstructural analysis and protein profiles are used to determine the effectiveness of the tenderizing meat process

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Chumee, J., und P. Khemmakama. „Carboxymethyl Cellulose from Pineapple Peel: Useful Green Bioplastic“. Advanced Materials Research 979 (Juni 2014): 366–69. http://dx.doi.org/10.4028/www.scientific.net/amr.979.366.

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The pineapple peel cellulose can be convert to carboxymethyl cellulose (CMC) by etherification. The pure cellulose from pineapple can be prepared by refluxing of pineapple peel powder with 0.5 M HCl and 1 M NaOH solution at 90°C for 1 h and 2 h, respectively. Then, the solid material was bleached with calcium hypochlorite. The pure cellulose was soaked in mixed solution between isopropyl alcohol and NaOH for 12 h. After that, it was reacted with cholroacetic acid at 55°C for 6 h. The optimum condition for carboxymethylation was cellulose 5 g, cholroacetic acid 13.0 g and 40%w/v NaOH 50 mL. The optimised product had a DS of 0.50 and used as constituent in bioplastic. The application of pineapple peel bioplastic probably is green packaging of dehydrated materials.

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Campos, Débora A., Tânia B. Ribeiro, José A. Teixeira, Lorenzo Pastrana und Maria Manuela Pintado. „Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients“. Foods 9, Nr. 1 (07.01.2020): 60. http://dx.doi.org/10.3390/foods9010060.

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Industrial by-products are produced every day through fruit processing industries. Pineapple is not an exception; when processed, around 60% (w/w) of its weight are peels, stem, trimmings, and crown, the only used fruit part for human consumption. Due to high concerns of sustainability in the food system and negative high impact of human practice in the environment, a strategy has to be developed. Therefore, a green chemistry approach was applied to pineapple by-products to make an integrated valorization by the extraction of bioactive molecules. Two pineapple by-products (peels and stems) were studied, applying a green chemistry approach, which means the non-use of organic solvents or extreme methodologies. A subdivision of each by-product was done by the application of a juice machine. The peels and stems in the fresh state were ground separately, creating two fractions for each by-product—a juice and a wet pulp (press cake). The press cake was characterized, dried, and ground to create a fine powder flour. To the juice, a precipitation methodology with polysaccharides was applied, which allowed the bromelain separation (developing of an enzymatic fraction) from the fruit juice. The enzymatic extract was freeze-dried, and the juice was spray-dried, developing two more fine powders. Thus, three new ingredients were produced from each by-product, creating a total of six new ingredients. Overall, the enzymatic fractions represented around 0.26% (w/w) of pineapple weight. Pineapple stem juice represented 4.8% (w/w), and peel juice represented 17.3% (w/w). Pineapple stem flour represented 3.1% (w/w), and peel flour represented 11.4% (w/w) of the total pineapple weight. To valorize the by-products juices, a full characterization was performed of bioactive molecules and biological activities. When comparing the two juices, the peel juice showed lower content of total phenolic compounds, lower antioxidant capacity, and lower content of vitamin C. The different phenolic compounds were identified by HPLC analysis in the two pineapple by-products juices. However, the same compounds in both juices were quantified (chlorogenic, caffeic, and ferulic acids). On the other hand, the by-products flours had a high content of insoluble dietary fiber (IDF), mainly cellulose and hemicellulose. Therefore, the approach applied in this work opens the door to the production of green products, as a result of by-products valorization. This could be applied not only in the food industry but also in the nutraceutical and cosmetic industries.

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Mandasari, Weni, Berlian Sitorus und Rudiyansyah Rudiyansyah. „Adsorpsi Logam Cd Menggunakan α-Selulosa dari Kulit Buah Nanas“. Jurnal Teknologi Lingkungan Lahan Basah 11, Nr. 2 (03.07.2023): 509. http://dx.doi.org/10.26418/jtllb.v11i2.66762.

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Pineapple fruit is widely consumed that impact on the waste produced. One of which is pineapple peel has a high cellulose content of around 69.5-71%. In this research, the synthesis of α-cellulose from pineapple peel was tings in order produce an adsorbent for Cd2+ metal ions. The prepared pineapple peel powder was delignified using 2% NaOH to remove lignin, were delignified again using 18% NaOH. The α-cellulose formed was bleached using 3.5% NaOCl. α-cellulose was hydrolyzed using H2SO4 with various concentrations of 2, 3 and 4%. The goal is to determine the optimum absorption of the adsorbent. Based on this research, it was found that the maximum adsorption capacity was obtained at 4% H2SO4 variation which is 108 mg/g and an efficiency of 54%. The adsorption isotherm model on cellulose meets the assumptions of chemical, and physical adsorption as shown by the R2 value of 0.999. Chemical adsorption (Langmuir isotherm) is indicated by the reaction of the OH group with the metal ion Cd2+. Physical adsorption (Freundlich isotherm) that occurs at heterogeneous adsorption sites supported by changes in surface area (BET) values.

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Sharma, Sanjeev, Ranendra Kumar Majumdar, Naresh Kumar Mehta und Nilesh Prakash Nirmal. „Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix)“. Foods 11, Nr. 20 (15.10.2022): 3223. http://dx.doi.org/10.3390/foods11203223.

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The effects of ethanolic pineapple peel extract (PPE) powder at various concentrations (0–1.50%, w/w) on the gelling properties of silver carp surimi were investigated. The pineapple peel extract produced with 0–100% ethanol, revealed that 100% ethanol had the highest bioactive properties. Surimi gels with added PPE powder demonstrated improved gel strength (504.13 ± 11.78 g.cm) and breaking force (511.64 ± 11.80 g) up to 1% PPE addition; however, as PPE concentration increased beyond 1%, the gel strength decreased. Similarly, with the addition of 1% PPE powder, more hydrophobic bonds and fewer sulfhydryl groups and free amino groups were seen. However, the gels with PPE powder added showed a slight reduction in the whiteness of the surimi gels. FTIR analysis indicated that the fortification with PPE powder brought about the secondary structure of myofibrillar proteins; peaks shifted to the β-sheet region (PPE gels) from the α-helix region (control). SEM analysis indicated that the gel with 1% PPE powder had a relatively organized, finer and denser gel architecture. Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.

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Lacivita, Valentina, Anna Lucia Incoronato, Amalia Conte und Matteo Alessandro Del Nobile. „Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach“. Foods 10, Nr. 6 (11.06.2021): 1359. http://dx.doi.org/10.3390/foods10061359.

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This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a screw cap in air, with and without the addition of a by-product peel powder. Specifically, amounts of 2.5% and 5% (w/v) of pomegranate peel powder were put into each container. Both the microbiological and sensory qualities of the fruit salad were monitored during storage at 5 °C for 28 days. The results demonstrated that the fruit salad with the by-products showed lower counts of total mesophilic bacteria, total psychrotrophic microorganisms, yeasts, and lactic acid bacteria compared to the control, thus confirming the recognized antimicrobial properties of pomegranate peel. The other interesting finding of this study is that the addition of the investigated by-product in fruit salad did not worsen the main sensory attributes of fresh-cut fruit. Therefore, these preliminary results suggest that pomegranate peel powder has potential applications as a natural preservative in the fresh-cut food sector.

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Lourenço, Sofia C., Débora A. Campos, Ricardo Gómez-García, Manuela Pintado, M. Conceição Oliveira, Diana I. Santos, Luiz C. Corrêa-Filho, Margarida Moldão-Martins und Vítor D. Alves. „Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying“. Foods 10, Nr. 6 (01.06.2021): 1255. http://dx.doi.org/10.3390/foods10061255.

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Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

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Ugbe, Fabian Audu, Patrick Onuh Anebi und Victoria Abiola Ikudayisi. „Biosorption of an Anionic Dye, Eosin Yellow onto Pineapple Peels: Isotherm and Thermodynamic Study“. International Annals of Science 4, Nr. 1 (04.02.2018): 14–19. http://dx.doi.org/10.21467/ias.4.1.14-19.

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Eosin Yellow (EY), an anionic dye (acid dye) was adsorbed using an agricultural waste, pineapple peels (PP) as bio-sorbent in order to investigate its suitability as an alternative adsorbent, and to give insight into the mechanisms of binding. The study includes: equilibrium isotherms and thermodynamics studies. The adsorption isotherm and thermodynamics experiments were conducted using batch equilibrium techniques. The adsorption data were fitted into Langmuir, Freundlich and Temkin isotherm models; as a result, the data fitted well into the Langmuir model from which the adsorption capacity, qe was obtained as 11.76 mg/g. Experimental values of the thermodynamics parameters (ΔH, ΔS and ΔG) and separation factor (RL) in combination suggested that the adsorption process was endothermic, feasible, spontaneous, and had high degree of freedom. Combined results of the isotherms and thermodynamic study suggested a physisorption-chemisorption mechanism for the adsorption process. Therefore, the results of the study could provide useful information to evaluate the raw pineapple peel powder as a cheap source of adsorbent for the removal of EY from waste water.

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Garcia, Ronald Vieira, Magno de Lima Silva, Victor Emanuel de Morais Oliveira, Vitória Catarina Cardoso Martins, Josiney Farias de Araújo, Erival Gonçalves Prata und Leandro Marques Correia. „Materials for methylene blue adsorption“. Research, Society and Development 10, Nr. 9 (28.07.2021): e37410918114. http://dx.doi.org/10.33448/rsd-v10i9.18114.

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Adsorption is a surface phenomenon, in which the adsorbate is adhered to an adsorbent material and have been study for the removal of textile dyes, which have high toxicity to the aquatic environment. One of the dyes that stands out is methylene blue, which is organic, basic, aromatic, heterocyclic and molecular formula (C16H18ClN3S). In this study, we aim was to carry out a bibliography review in national and international scientific journals with articles published in the period from 2005 to 2019, of the adsorbent materials for the adsorption of the methylene blue dye. The materials reported are: mango seed powder, wheat husks, activated carbon obtained from rattan sawdust, activated carbon prepared from coconut shell, garlic shell, NaOH modified pummell shell, activated carbon (coconut shell and modified with NaOH), activated carbon (pea peel), HCl modified watermelon peel, potato peel, ZnCl2 activated cashew nut peel, mesoporous carbon obtained from fish scales, pineapple peel and bamboo. Our review indicate that the adsorbent materials found in the literature for methylene blue adsorption have high adsorption capacities. The adsorption capacities are high and depend on several parameters, which influence the adsorption (pH of the medium, mass and particle size of the adsorbent material, concentration of adsorbate (methylene blue), temperature and time of contact of the adsorbate with the adsorbent.

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Sah, B. N. P., T. Vasiljevic, S. McKechnie und O. N. Donkor. „Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage“. LWT - Food Science and Technology 65 (Januar 2016): 978–86. http://dx.doi.org/10.1016/j.lwt.2015.09.027.

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Rini, A. S., S. D. Rahayu, Y. Hamzah, T. M. Linda und Y. Rati. „Effect of pH on the Morphology and Microstructure of ZnO synthesized using Ananas comosus Peel Extract“. Journal of Physics: Conference Series 2019, Nr. 1 (01.10.2021): 012100. http://dx.doi.org/10.1088/1742-6596/2019/1/012100.

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Abstract This research investigated the effect of synthesis pH on the microstructure and morphology of the zinc oxide (ZnO) particles prepared using pineapple (Ananas comosus) peel extract. In this study, ZnO powder were synthesized at different pH, i.e. 8, 9, 10, 11, and 12. ZnO samples were characterized using UV-Vis spectroscopy, Fourier Transform InfraRed spectroscopy, scanning electron microscopy (SEM), and X-ray diffraction (XRD). The UV-Vis absorbances spectroscopy shows the optical absorption peak of the ZnO sample occurred in a wavelength range of 300-360 nm, with bandgap energy of ∼3.22 eV. The FT-IR spectrum shows the peak of Zn-O absorption at the wavenumber of 437.55 cm-1 and the reduction of aromatic compounds with increasing of pH. The micrograph of ZnO particles synthesized at different pH shows that the pH affected the size and shape of ZnO. Micro-sized particles with a granular shape have been found at pH 8, and 9, a spherical shape have been found at pH 10, while micro-sized flower-shaped particles have been found at pH 11 and 12. The XRD pattern reveals a wurzite hexagonal ZnO crystal phase with the hkl plane of (101) as the strongest peak, as well as the purity of the sample increasing as the pH value rises. As the conclusion, synthesis pH has a significant impact on the optical, structural, and morphological properties of ZnO biosynthetic powder.

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Sulistyo Rini, Ari, Averin Nabilla und Yolanda Rati. „Microwave-assisted biosynthesis and characterization of ZnO film for photocatalytic application in methylene blue degradation“. Communications in Science and Technology 6, Nr. 2 (31.12.2021): 69–73. http://dx.doi.org/10.21924/cst.6.2.2021.484.

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This study aims to investigate the physical characteristics and photocatalyst activity of biosynthesized ZnO with pineapple (Ananas comosus) peel extract under microwave irradiation. The ZnO powder was prepared in two different concentrations of zinc nitrate hexahydrate (ZNH) at 200mM (Z-200) and 500 mM (Z-500). The optical, structural, and morphological properties of ZnO were analyzed using UV-Vis spectroscopy, X-Ray Diffraction (XRD), and Scanning Electron Microscopy (SEM), respectively. The UV-Vis absorption spectrum showed a wide absorbance peak of ZnO at the wavelength of 300-360 nm with a bandgap energy of 3.22 and 3.25 eV. The XRD result confirmed the wurtzite structure of ZnO with high crystallinity. SEM morphology showed spherical particles with an average particle size of 190-220 nm. For photocatalytic application, ZnO film was fabricated via the doctor blade method from microwave-assisted biosynthesized ZnO powder. ZnO films were then applied under UV-irradiation to examine the photocatalytic degradation of methylene blue. It was found that the catalytic behavior of ZnO film was affected by the starting ZNH concentration with maximum effectiveness of 46% degradation after 2 h.

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Van Doan, Hien, Seyed Hossein Hoseinifar, Ramasamy Harikrishnan, Trisadee Khamlor, Montri Punyatong, Wanaporn Tapingkae, Morteza Yousefi, Jorge Palma und Ehab El-Haroun. „Impacts of pineapple peel powder on growth performance, innate immunity, disease resistance, and relative immune gene expression of Nile tilapia, Oreochromis niloticus“. Fish & Shellfish Immunology 114 (Juli 2021): 311–19. http://dx.doi.org/10.1016/j.fsi.2021.04.002.

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Van Doan, Hien, Chompunut Lumsangkul, Seyed Hossein Hoseinifar, Sudaporn Tongsiri, Chanagun Chitmanat, Mohamed Saiyad Musthafa, Ehab El-Haroun und Einar Ringo. „Modulation of growth, innate immunity, and disease resistance of Nile tilapia (Oreochromis niloticus) culture under biofloc system by supplementing pineapple peel powder and Lactobacillus plantarum“. Fish & Shellfish Immunology 115 (August 2021): 212–20. http://dx.doi.org/10.1016/j.fsi.2021.06.008.

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Bijaksana, Varkhan, und Nanda Putri Miefthawati. „Electricity Potential by Bioethanol Fuel from Pineapple Skin Waste, Kualu Nanas Village, Kampar Regency, Riau“. PROtek : Jurnal Ilmiah Teknik Elektro 10, Nr. 3 (04.09.2023): 171–78. http://dx.doi.org/10.33387/protk.v10i3.6263.

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Kualu Nenas was a pineapple producer in Riau who produced 4 tons of pineapples a day. This production produced 36 tons of waste per month. This waste created problems for the environment, including odor and methane gas, whereas pineapple peel waste included glucose, which can be used to produce bioethanol. This study aimed to analyze the bioethanol potential of pineapple peel and the potential for electricity and power, calculate the values of TFC and SFC, and determine the efficiency of the fuel mixture, which was tested on an 8 kW generator in 30 minutes. This research uses fermentation and distillation methods, which are simulated by a superpro designer. From the research conducted, the potential for bioethanol was 6,262.63 L/month or 68,871.54 L/year with an ethanol content of 99.9995% and 0.0005% water. The electricity is 75.39 MWh/month for E0, 71.98 MWh/month for E10, and 46.88 MWh/month for E100. The power potential generated is 3.14 MW/month for E0, 2.99 MW/month for E10, and 1.95 MW/month for E100. From testing with an 8 kW generator, the TFCs of E0, E10, and E100 fuels were 0.834, 0.835, and 0.839 liters/hour, respectively. While the SFC of E0, E10, and E100 fuels were 0.1043, 0.1044, and 0.1049 liters/hour, with efficiencies of 50.82%, 52.98%, and 80.95%.

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Fitriyanti, Fitriyanti, Muhammad Nur Rahman Hendrawan und Karunita Ika Astuti. „Antibacterial Activity Test of Ethanol Extract Pineapple (Ananas comosus (L.) Merr.) Peel against Growth of Propionibacterium acnes“. Borneo Journal of Pharmacy 2, Nr. 2 (14.11.2019): 108–13. http://dx.doi.org/10.33084/bjop.v2i2.928.

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Pineapple peel (Ananas comosus (L.) Merr.) is waste from the pineapple fruit. The purpose of this study was to determine the content of pineapple peel extract and to antibacterial activity in various concentrations effective in inhibiting the growth of Propionibacterium acnes. The pineapple peel extract is made by using the extraction method in the form of maceration. The method used in the inhibitory test using the three replication samples in each treatment group. The sample consisted of 10 treatment groups ie pineapple peel extract concentration 12.5%, 25%, 37.5%, 50%, 62.5%, 75%, 87.5%, and 100%, as well as positive and negative control. The results obtained from pineapple peel screening contain flavonoid and saponin compounds. The data analysis shows that pineapple peel extract concentrations of 50%, 62.5%, 75%, 87.5%, and 100% had inhibitory zones with the medium-strong category while clindamycin as the control has a strong inhibition zone. The conclusion of this research proves that pineapple peel extract has antibacterial power to P. acnes with effective concentration is 100% with the strong category.

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Saleh, Mohammed, Lana Amro, Haya Barakat, Rahma Baker, Amani Abu Reyash, Reham Amro und Jihad Qasem. „Fruit By-Product Processing and Bioactive Compounds“. Journal of Food Quality 2021 (13.09.2021): 1–9. http://dx.doi.org/10.1155/2021/5513358.

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Total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant potential (FRAP), and diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of avocado peel, avocado seeds, kiwi fruit, orange peel, pineapple peel, and pomegranate skin by-products during processing (i.e., dried, blanched, freezed, and fresh) were determined. It was hypothesized that fruit by-products would add a significant value to the food products. Heat treatments resulted in increasing TPC and TFC and reducing power of fruit by-products with avocado peels TFC of 136.9 and 63.1 mg/100 g of dried and blanched treatments, respectively, compared to 14.4 mg/100 g of fresh and 20.6 mg/100 g of freezed treatments. Orange peels TFC increased from 54.4 mg/100 g of fresh to 194.4 and 380.0 mg/100 g for blanched and dried treatments, respectively. Fresh treatments had the lowest DPPH (%) (IC50), indicating a significant effect of blanching and drying on fruit by-product antioxidant activity with some exceptions. IC50 increased from 20.0 of fresh to 39.8% of dried pineapple peel and from 6.5 to 15.0% for pomegranate skin of fresh and dried treatments, respectively. The use of fruit by-products regardless to its processing as supplements to flours would significantly increase flour’s bioactive availability.

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Indah Sari, Vonny, Vivin Jenika Putri und Anania Rahmah. „Peningkatan Pengetahuan Melalui Pelatihan Pemanfaatan Limbah Kulit Nenas Sebagai Bahan Pembuatan Sabun Cuci Piring“. COMSEP: Jurnal Pengabdian Kepada Masyarakat 3, Nr. 3 (27.10.2022): 332–38. http://dx.doi.org/10.54951/comsep.v3i3.323.

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Generally, pineapple waste such as pineapple peel is not used properly and is considered as garbage that should be thrown away. In fact, from the results of phytochemical tests, pineapple peel contains flavanoid, tannin and saponin compounds and contains compounds that have the potential as anti-bacterial. One of the uses of pineapple peel waste is as the main ingredient in making dish soap. Dish soap produced from processed waste of pineapple peel and lime slices has a fresh aroma and good washing power and is gentle on hands. The purpose of this service is to increase the knowledge of the community of RW 12 Tangkerang Tengah Village in utilizing pineapple skin waste that is widely scattered in Pekanbaru City where pineapple is one of the mainstays of agricultural products produced from Pekanbaru, especially Kualu Nenas Village. With this training, it is hoped that the community can utilize pineapple waste into more useful products and furthermore housewives of RW 12 Tangkerang Tangah Village can make their own dish soap for their own use or for sale.

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Iszhan, Nashrin, Farah Nurshahida Mohd Subakir, Hew Kar Mun, Teo Hui Thing und Nazikussabah Zaharudin. „Application of Different Fruit Peels Powder as an Organic Fertilisers for the Effective Growth of Water Spinach (Ipomoea aquatica)“. Materials Science Forum 1025 (März 2021): 134–40. http://dx.doi.org/10.4028/www.scientific.net/msf.1025.134.

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Macronutrients such as nitrogen (N), phosphorus (P) and potassium (K) are usually found in fertilisers which is essential to plant growth and development. The study reports on the utilization of different fruit peels as an organic fertiliser for the effective growth of water spinach (Ipomoea Aquatica). Each fruit peels of pineapple, banana and mango were collected separately from local fruit vendors. The fruit peels were cleaned, dried, and then grinded into powder individually. The chemical composition of fruit peels powder was analysed by Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES) and CHNOS analyser which NPK concentration was determined. Among three analysed fruit peels, results demonstrated that banana peels powder showed the highest concentration of K and N, which consists of 26557.86 mg/L and 1.61%, respectively. Besides that, electrical conductivitymeasurement and water absorption capacity of fruit peels powder was studied. Plants were grown under vary amount of fruit peels powder treatments (mango, banana, and pineapple peels application), as well as control treatments (no fertiliser application). Plant height and number of leaves per plantwere analysed to investigate the effect of fruit peels powder treatment on plant growth. The application of 3 g pineapple peels powder gave the better performances in all water spinach growth parameters with mean maximum plant height of 20.83±3.01cm, number of leaves per plant of 9 was recorded. Hence, it can be concluded that 3 g pineapple peels powder can efficiently improve the utilization efficiency of fertilizers in agricultural production.

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Arantika Putri, Rega Maurischa, Tamara Yuanita und Mohammad Roelianto. „DAYA ANTI BAKTERI EKSTRAK KULIT NANAS (Ananas comosus) TERHADAP PERTUMBUHAN BAKTERI Enterococcus faecalis ANTIBACTERIAL POTENCY OF PINEAPPLE PEEL EXTRACT (Ananas comosus) ON Enterococcus faecalis GROWTH“. Conservative Dentistry Journal 6, Nr. 2 (03.07.2016): 61. http://dx.doi.org/10.20473/cdj.v6i2.2016.61-65.

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Background: Root canal infections is caused by the colonization of microorganisms. Microorganisms that commonly found in root canal failure is Enterococcus faecalis. These bacteria can be found in 80-90% of root canal infections. Currently, many plants are used as antibacterial drugs. Pineapple is one plant that can be used as antibacterial drugs. Pineapple peel has a variety of antibacterial chemical compounds, such as, bromelain, saponins, tannins and flavonoids that can inhibit the growth of Enterococcus faecalis bacteria. Aim: To obtain concentration of antibacterial from pineapple peel extract on Enterococcus faecalis growth. Methods: This study was an experimental laboratory with Post Test Only control group design using Enterococcus faecalis ATCC 29212 bacteria that were diluted based on Mc. Farland standard 1.5 x 108 CFU / ml with pineapple peel extract treatment concentration of 100%, 50%, 25%, 12.5%, 6.25%, 3.125%, 1.56%, 0, 78% and then planted in nutrient agar media surface evenly. Results: At concentration of 3.125% pineapple peel extract showed that the growth of colonies was less than 90% of positive control and concentration of 6.25% pineapple peel extract had no visible Enterococcus faecalis bacteria growth as much as 99.9%. Conclusion: The pineapple peel extract (Ananas comosus) have antibacterial power on the growth of Enterococcus faecalis bacterial colonies with Minimal Inhibitory Concentration (MIC) of 3.125% and the Minimum Bactericidal Concentration (MBC) of 6.25%.

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Fidrianny, Irda, Veliana Virna und Muhamad Insanu. „ANTIOXIDANT POTENTIAL OF DIFFERENT PARTS OF BOGOR PINEAPPLE (ANANAS COMOSUS [L.] MERR. VAR. QUEEN) CULTIVATED IN WEST JAVA-INDONESIA“. Asian Journal of Pharmaceutical and Clinical Research 11, Nr. 1 (01.01.2018): 129. http://dx.doi.org/10.22159/ajpcr.2017.v11i1.22022.

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Objective: The aims of this research were to observe antioxidant activities from different parts of Bogor pineapple (Ananas comosus [L.] Merr. Var. Queen) using two antioxidant testing methods which were 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) and correlation of total phenolic and flavonoid contents with their inhibitory concentration 50% (IC50) of DPPH and exhibitory concentration 50% (EC50) of FRAP.Methods: Each sample was extracted by reflux using different polarity solvents. Antioxidant activities were determined using DPPH and FRAP assays, total phenolic content (TPC) using Folin–Ciocalteu reagent, flavonoid content by Chang’s method, and correlation with their IC50 DPPH and EC50 FRAP were analyzed by Pearson’s method.Results: IC50 DPPH of various extracts of different parts of Bogor pineapple ranged from 0.13 to 68.17μg/ml. The ethyl acetate peel extract of Bogor pineapple presented the highest TPC (7.84 g GAE/100 g) while the highest total flavonoid content (10.84 g QE/100 g) was shown by ethyl acetate bract extract of Bogor pineapple. TPC in peel extract of Bogor pineapple had negative and significant correlation with their EC50 FRAP. The IC50 DPPH and EC50 FRAP of peel extract of Bogor pineapple showed positive and significant correlation.Conclusion: All different part extracts of Bogor pineapple (except n-hexane flesh extract, peel extract, and bract extract) were categorized as a very strong antioxidant by DPPH method. Phenolic compounds in peel extract of Bogor pineapple were the major contributor in antioxidant activities by FRAP method. DPPH and FRAP methods gave linear results in antioxidant activities of Bogor pineapple peel extract.

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Fidrianny, Irda, Veliana Virna und Muhamad Insanu. „ANTIOXIDANT POTENTIAL OF DIFFERENT PARTS OF BOGOR PINEAPPLE (ANANAS COMOSUS [L.] MERR. VAR. QUEEN) CULTIVATED IN WEST JAVA-INDONESIA“. Asian Journal of Pharmaceutical and Clinical Research 11, Nr. 1 (01.01.2018): 129. http://dx.doi.org/10.22159/ajpcr.2018.v11i1.22022.

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Objective: The aims of this research were to observe antioxidant activities from different parts of Bogor pineapple (Ananas comosus [L.] Merr. Var. Queen) using two antioxidant testing methods which were 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) and correlation of total phenolic and flavonoid contents with their inhibitory concentration 50% (IC50) of DPPH and exhibitory concentration 50% (EC50) of FRAP.Methods: Each sample was extracted by reflux using different polarity solvents. Antioxidant activities were determined using DPPH and FRAP assays, total phenolic content (TPC) using Folin–Ciocalteu reagent, flavonoid content by Chang’s method, and correlation with their IC50 DPPH and EC50 FRAP were analyzed by Pearson’s method.Results: IC50 DPPH of various extracts of different parts of Bogor pineapple ranged from 0.13 to 68.17μg/ml. The ethyl acetate peel extract of Bogor pineapple presented the highest TPC (7.84 g GAE/100 g) while the highest total flavonoid content (10.84 g QE/100 g) was shown by ethyl acetate bract extract of Bogor pineapple. TPC in peel extract of Bogor pineapple had negative and significant correlation with their EC50 FRAP. The IC50 DPPH and EC50 FRAP of peel extract of Bogor pineapple showed positive and significant correlation.Conclusion: All different part extracts of Bogor pineapple (except n-hexane flesh extract, peel extract, and bract extract) were categorized as a very strong antioxidant by DPPH method. Phenolic compounds in peel extract of Bogor pineapple were the major contributor in antioxidant activities by FRAP method. DPPH and FRAP methods gave linear results in antioxidant activities of Bogor pineapple peel extract.

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Zakaria, Noorzetty Akhtar, Roshanida A. Rahman, Dayang Norulfairuz Abang Zaidel, Daniel Joe Dailin und Mazura Jusoh. „Microwave-assisted extraction of pectin from pineapple peel“. Malaysian Journal of Fundamental and Applied Sciences 17, Nr. 1 (27.02.2021): 33–38. http://dx.doi.org/10.11113/mjfas.v17n1.2164.

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Pineapple peel has the potential to become one of the sources for pectin production due to the high content of pectin in its dietary fibre composition. Pectin is used as food thickener, emulsifier, stabiliser and gelling agent in food industry. The conventional extraction process with long operating hours at high temperature has been identified to cause thermal degradation of pectin molecules. Microwave technology application in pectin extraction has shown high potential to expedite the extraction process and produce higher yield. Therefore, this research was intended to investigate the effect of various factors (irradiation time, pH, temperature, microwave power and solid-to-solvent (S/S) ratio) of microwave-assisted extraction (MAE) on the pineapple peel pectin (PPP) yield. Pectin extracted was then analysed for its dry weight yield percentage and degree of esterification (DE). It was shown that the pectin yield was significantly affected by pH, S/S ratio and microwave power. From this study, no significant effect of irradiation time was observed from 2.5 min until 20 min to the yield of pectin, thus longer time of extraction is not necessary in MAE. The highest yield of PPP obtained was in the range of 2.27 to 2.79% w/w at pH 2.0 and S/S ratio of 1:20. The result of DE (63.93 ± 0.30%) indicated that PPP is categorized in high methoxyl pectin (HMP) pectin type because the DE values were greater than 50%. This study showed that MAE is highly potential for extraction of high yield of PPP.

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Pongsuwan, Phubet, und Sininart Chongkhong. „Optimization of Microwave Pretreatment without a Reagent of Pineapple Peel“. Advanced Materials Research 941-944 (Juni 2014): 1056–59. http://dx.doi.org/10.4028/www.scientific.net/amr.941-944.1056.

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The microwave pretreatment of pineapple peel for ethanol production was optimized by RSM (Response surface methodology). Three variables, which were studied, were peel to water ratio (100-160 g/L), microwave power (90-900 watt) and time (5-20 min). The optimal condition for reducing sugar production was 132 g/L peel to water ratio, 90 watt for 12 min that provide the 10.4 g/L of highest content. For total sugar production was 160 g/L ratio, 90 watt for 20 min that gave the optimum content of 579.9 g/L. This microwave pretreatment without a reagent could achieve the satisfied sugar content for ethanol fermentation that led to save time and energy consumption.

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Viroli, Sérgio Luis Melo, Sérgio Guimarães Viroli, Nelson Pereira Carvalho, Delma Pereira da Silva Bernardi und Rachel Gomes Coelho. „Production and characterization of acetic fermentation with different fruit peels“. Research, Society and Development 10, Nr. 14 (25.10.2021): e84101421878. http://dx.doi.org/10.33448/rsd-v10i14.21878.

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Acetic fermentation or vinegar is the product obtained from fermented alcoholic wort, cereals or hydroalcoholic mixture with a minimum volatile acidity of 4g/100m.L-1. The present study produced, characterized and correlated the total dry extract with the density of the acetic fermented produced from the pineapple and apple peels. The fermentation process used pineapple and apple peel with culture medium, 10% hydroalcoholic solution, room temperature between 28 ± 2°C and irrigation 4 (four) times a day, without aeration for 12 days. Physico-chemical determinations of volatile acidity, density, dry extract, pH and alcohol content at 20°C were performed. The ANOVA variance analysis and the 5% Tukey test identified a difference between the analyzed acetic fermented. The acetic fermentations analyzed showed results within the established by Brazilian legislation. The relationship between the physical-chemical variables and the acetic fermented was studied by Principal Component Analysis (PCA). It was obtained that, with 5 components, more than 97.9% of the variability of the data were explained. There was a significant correlation between dry extract and vinegar density. The acetic fermented produced have similar physical-chemical characteristics to those produced industrially, which makes them suitable for consumption as commercial vinegars.

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Romo-Zamarrón, Karla Fabiola, Laura Eugenia Pérez-Cabrera und Alberto Tecante. „Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders“. Food and Nutrition Sciences 10, Nr. 11 (2019): 1300–1312. http://dx.doi.org/10.4236/fns.2019.1011094.

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Zainudeen, M. N., M. Kwarteng, A. Nyamful, L. Mohammed und M. Mutala. „Effect of temperature and pH variation on anaerobic digestion for biogas production“. Ghana Journal of Agricultural Science 56, Nr. 2 (31.12.2021): 1–13. http://dx.doi.org/10.4314/gjas.v56i2.1.

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A comparative analysis study of pH and temperature effects on the anaerobic digestion process of different agricultural wastes was carried out during the production of biogas. The investigation was in two phases. Phase one involved the use of a single substrate of cow dung, cassava peels, yam peels and pineapple peels while the second involved co-digestion of the substrates with cow dung. The composition of gas produced by a single substrate and a mixture of these substrates were determined. The feedstock for each experiment was a 1:1 mixture of the substrates with water. For the co-digestion, one part of the substrate and one part of cow dung were used with two parts of water, making the ratio 1:1:2. Routine measurements of pH and temperature of the feedstock were taken and the composition of the produced biogas was determined. It was deduced that cow dung co-digested with cassava peels gave a higher yield with methane content of 65.3% followed by cow dung only, co-digestion of cow dung and yam peels, cassava peels only, yam peels only and pineapple peels with 63.4%, 51.4%, 46.2%, 42.3% and 0.0%, respectively. Therefore co-digestion, with cow dung and cassava peels is most efficient for biogas production.

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Fitrya, Neneng, Shabri Putra Wirman und Rahmat Dwi Rahayu. „Environmentally Friendly Emergency Lighting System Using Bio Batteries from Pineapple Skin Waste as Energy Source“. JURNAL ILMU FISIKA | UNIVERSITAS ANDALAS 13, Nr. 2 (06.09.2021): 118–25. http://dx.doi.org/10.25077/jif.13.2.118-125.2021.

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This study examines the use of bio batteries from pineapple skin paste as an energy source. Bio-battery is a battery with a paste derived from natural materials that are environmentally friendly. The bio-battery is capable of generating electrical power by using a pineapple peel electrolyte paste and copper (Cu) and zinc (Zn) electrodes arranged in series. Parameters measured are voltage, current and duration of the LED (Light Emitting Diode) light. The pasta variations used were pure pasta, pasta with the addition of sodium bicarbonate, pasta with the addition of salt and pasta fermented using LEDs with the total of 6 pieces arranged in parallel and the implementation using pasta with the addition of 0.75 gr salt and 4 LEDs. The research results reveal that the pure paste produces a maximum voltage of 2.410 volts, a maximum current of 0.12 mA with a 14-hour LED light; paste added with sodium bicarbonate produces a maximum voltage of 2,342 volts, a maximum current of 0.21 mA with LED lights on for 12 hours; paste added with salt produces a maximum voltage of 2.432 volts, a maximum current of 0.33 mA with an LED lamp on for 13 hours; and the fermented pasta produced a maximum voltage of 2.542 volts, a maximum current of 0.91 mA. The results showed that bio-battery with pineapple skin paste can produce electrical power that can be used as an energy source for emergency lights.

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Casabar, Jennifer T., Rameshprabu Ramaraj, Sawitree Tipnee und Yuwalee Unpaprom. „Enhancement of hydrolysis with Trichoderma harzianum for bioethanol production of sonicated pineapple fruit peel“. Fuel 279 (November 2020): 118437. http://dx.doi.org/10.1016/j.fuel.2020.118437.

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Mibulo, Tadeo, Denis Nsubuga, Isa Kabenge, Nicholas Kiggundu und Kerstin D. Wydra. „Comparative Study of Biogas Production from Jackfruit Waste, Banana Peels, and Pineapple Peels Co-Digested with Cow Dung“. Journal of Sustainable Bioenergy Systems 13, Nr. 01 (2023): 1–15. http://dx.doi.org/10.4236/jsbs.2023.131001.

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Lourenço, Sofia C., Margarida Moldão-Martins und Vítor D. Alves. „Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices“. Foods 9, Nr. 6 (02.06.2020): 718. http://dx.doi.org/10.3390/foods9060718.

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A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.

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Chu, Chen-Yeon, Tan-Phat Vo und Tsung-Hsien Chen. „A novel of biohythane gaseous fuel production from pineapple peel waste juice in two-stage of continuously stirred anaerobic bioreactors“. Fuel 279 (November 2020): 118526. http://dx.doi.org/10.1016/j.fuel.2020.118526.

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Atikah, Shinta Nur, Narto Narto und Lilik Hendrarini. „Efektivitas Penerapan Disinfektan Alami Campuran Serbuk Kulit Nanas dan Arang Aktif dalam Menurunkan Jumlah Bakteri Coliform Pada Air Bersih“. Sanitasi: Jurnal Kesehatan Lingkungan 8, Nr. 2 (16.11.2016): 95–100. http://dx.doi.org/10.29238/sanitasi.v8i2.743.

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Coliform bacteria is an indicator of fecal water contamination. The number of coliform bacteria in water can cause illness in humans who consume the water. One of the efforts to decrease it is by using disinfectants. The purpose of this study was to determine the effectiveness of natu-ral disinfectant made from the mixture of pine-apple peels powder and activated charcoal for decreasing MPN Coliform in water. The study was a pre-experiment with one group pre-test post-test design. There were three variation of the disinfectants, i.e. 1:1, 1:2 and 1:3 ratios, in two exposure times, and each was applied to 5 liters of coliform contaminated water, in three replications. The examination of water were conducted in Microbiology Laboratory of Environ-mental Health Department of Yogyakarta Polytechnic of Health. The result of statistical analysis by using paired t-test at ? 0,05 obtained a p value of 0,003; which means that the pre-test and post-test of the MPN Coliform were significantly different. The subsequent results by one way anova test at same ?, for 30 minutes exposure the obtained p-value was 0,249; and for 60 minutes exposure the p-value was 0,724. It means that the post-test examination of MPN Coli-form among the doses and time variations were not signifcantly different. Based on the results it can be concluded that the mixture of pineapple peels powder and activated charcoal as natural disinfectant affects the decrease pf MPN Coliform in water. However, the reduction differences among the three doses and the two exposure times under study were not significant.

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Medeiros, Alexandre D'Lamare Maia de, und Thiago Pettrus Maia de Medeiros. „Citric acid production by Aspergillus spp. through submerged fermentation using different production mediums containing agroindustrial residues“. Research, Society and Development 11, Nr. 6 (20.04.2022): e8011628839. http://dx.doi.org/10.33448/rsd-v11i6.28839.

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The production of secondary metabolites of high added value by microorganisms has been extensively studied, mainly in the formulation of medium containing agro-industrial residues. Citric acid is a tricarboxylic organic acid obtained through submerged fermentation processes. The Aspergillus genus is considered an excellent producer of bioactive substances of industrial interest. This study aims to determine the rate of citric acid production using four strains of the microorganism (UCP 1099, 1356, 1357, and 1463) in alternative culture mediums containing citrus pomace (pineapple, orange and lemon) from the food industries in the state of Pernambuco, and to compare the results with the production obtained with the standard production medium using computational statistical tools. Assays were carried out with four samples of Aspergillus isolated from Caatinga in three conventional mediums, for 144 h, 37°C, and 180 rpm. The pH variation, sugar consumption, and citric acid production were analyzed. The results showed that the medium-called two e and the sample UCP1357, presented a citric acid production of 7.22g.L-1. After selecting the medium and the best producer microorganisms, production tests were carried out with a medium formulated with citrus fruit residues. The results revealed that all the residues produced citric acid, with the lemon peel being the best of the residues tested (6.91 g.L-1). It appears that there is a possibility of using residues in the formulation of means of production, thus contributing to the reuse of the present nutrients and the reduction of the environmental impact.

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Medvedkov, Yevgeniy, Aigerim Nazymbekova, Dinara Tlevlessova, Mikhail Shaprov und Ainura Kairbayeva. „Development of the juice extraction equipment: physico-mathematical model of the processes“. Eastern-European Journal of Enterprise Technologies 1, Nr. 11 (109) (27.02.2021): 14–24. http://dx.doi.org/10.15587/1729-4061.2021.224986.

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Multifruit juicers are designed, constructed and improved to be able to process pineapples, oranges and watermelons efficiently. Little juice manufacturers need both a small and efficient device for juice extraction for being economically concurrent compared to big corporations. The authors of the represented paper aim to present the experimental device for juice extraction, its effectiveness, and functional. This device was created using the compressive and compressive shear forces conveyed by an auger conveyor system as a working power. The juicer consists of a hopper, a screw conveyor shaft, a filter screen, a juice outlet, gearbox housing, and a motor. The analysis of the component design enabled the authors to use the data in order to identify the sizes, manufacture and assemble the machine. The authors have made a lot of tests to detect the efficiency and functionality of the presented device. Tests of the device productivity were carried out using watermelons loaded into the device both peeled and unpeeled. Percentage of juice yield, juice extraction efficiency and extraction losses were used as performance indicators. Productivity analysis results revealed that a fruit type and peel condition reliably influenced productivity indicators at the value of 1 %. The percentage of juice yield from peeled and unpeeled watermelons constituted 89.5 % and 89.7 %, respectively. Extraction efficiency constituted 96.6 % for peeled watermelons and 97.1 % for unpeeled ones. Extraction losses amounted to 2.9 % and 2.6 % correspondingly. The proposed device is easy to use and maintain, therefore, it will perfectly suit the needs of small fruit juice manufacturers and can help to get economic efficiency to the small manufacture

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Rosyantari, Andhia, Nabila Dewi, Surya Febrianto und Iman Pratama. „Evaluasi sifat fisik serbuk kulit nanas (Ananas comosus L. Merr.) sebagai jamu ternak antiparamphistomiasis“. Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) 12, Nr. 3 (30.11.2022). http://dx.doi.org/10.46549/jipvet.v12i3.253.

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Abstract Based on empirical use and scientific studies, pineapple peel extract has antiparamphistomiasis activity. Pineapple peel has the potential to be developed as a veterinary dosage form in the form of jamu ternak. The aim of the study is to evaluate the physical characteristics of pineapple peel powder compared to standard parameters. The test consists of the organoleptic test, pH test, visual uniformity, weight uniformity, water content determination, flowability, and degree of fineness. The prepared pineapple peel juice was freeze-dried to obtain a powder. The result revealed that the yield of freeze-drying pineapple powder was 15,30%. The pineapple peel powder’s organoleptic properties were as follows: Yellow colour, distinctive aroma of pineapple, and sour taste, the value of pH test is 4,376±0,03, the degree of fineness of the powder is classified as fine, the average of weight uniformity is 0,398±0,00374, and water content is 4,547%±0,008. According to compressibility Index and Hausner ratio was confirming good flow properties. The study suggests that pineapple peel powder could be developed as an ethnoveterinary preparation. Keywords: Antiparamphistomiasis; Livestock’s jamu; Physicochemical evaluation; Pineapple peel powder Abstrak Ekstrak air kulit nanas berkhasiat sebagai antiparamphistomiasis berdasarkan penggunaan secara empiris dan studi saintifik. Berdasarkan potensi tersebut perlu dikembangkan sediaan obat hewan yang terstandar. Penelitian ini bertujuan mengevaluasi sifat fisik serbuk ekstrak kulit nanas sebagai jamu ternak antiparamphistomiasis berdasarkan parameter standar. Uji yang dilakukan berupa uji organoleptik, pH, derajat halus, keseragaman bobot, kadar air, keseragaman tampilan dan sifat alir. Serbuk kulit nanas diperoleh dengan metode kering beku. Hasil rendemen serbuk sebesar 15,30%. Serbuk kulit nanas memiliki warna kuning pucat, bau harum aromatik dan rasa mais sedikit kecut khas nanas. pH sediaan serbuk yaitu 4,376±0,03, derajat halus serbuk tergolong halus, bobot serbuk sebesar 0,398g±0,00374, kadar air 4,547%±0,008, serbuk seragam dengan sifat alir sangat baik. berdasarkan hasil yang diperoleh serbuk kulit nanas memiliki kriteria sediaan serbuk yang baik berdasarkan parameter evlausi sediaan, oleh karena itu berpotensi dikembangkan sebagai sediaan etnoveteriner. Kata kunci: Antiparamphistomiasis; Evaluasi sediaan; Jamu ternak; Serbuk kulit nanas

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Ishak, Zuwariah, Noor Fadilah Mohd Bakri, Syahida Maarof, Hadijah Hassan, Rodhiah Razali und Mohd Fakhri Hashim. „Effect of Extrusion and Steam Pressure on Fiber and Nutritional Properties of Pineapple Peels“. Asian Food Science Journal, 20.07.2021, 96–105. http://dx.doi.org/10.9734/afsj/2021/v20i830334.

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Research finding on modification of pineapple peel through extrusion and steam pressure have led to increasing fiber and nutritional properties of the pineapple powder. The objective of the present study was to investigate the effect of extrusion processing and steam pressure on soluble and insoluble fiber contents, antioxidant activities, sugar profile and proximate contents. The extrusion of Morris pineapple peel increased soluble dietary fiber (SDF-2.8 folds), insoluble dietary fiber (IDF-1.2 folds) and total dietary fiber (TDF-1.3 folds). Steam pressure treatment also show the same trends of fiber modification in Morris peel (SDF-3.4 folds, IDF-1 folds, TDF-1.2 folds). The sugar profile showed that fructose and glucose increased after fiber modification. Total phenolic content (TPC), ferric reducing antioxidant power (FRAP) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH test) had been used to determine antioxidant activity in both processing method. The results of the proximate analysis showed that protein, crude fiber and moisture content affected by extrusion and steam pressure process of pineapple peel. It can be conclude that modification of fiber through extrusion and steam pressure is able to alter fiber and nutritional properties of pineapple peel.

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Mangalisu, Azmi, und Armita Permatasari. „Profile of Sinjai Superior Kampong Chicken (SSKC) Meat Colour Marinated with Pineapple Skin Powder“. Serambi Journal of Agricultural Technology 1, Nr. 2 (25.11.2019). http://dx.doi.org/10.32672/sjat.v1i2.1574.

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Kampong chicken is one of the local poultry that is generally raised by farmers in rural areas; the Kampong chicken farm business has great prospects, both economically and socially, because its products in the form of meat and eggs are highly nutritious food and high enough demand. The provision of pineapple skin was expected to be able to improve the quality of livestock products through enhancing the profile of SSKC meat colour that was contained in it, so it was necessary to do research on the effect of giving pineapple skin as a marinated meat ingredient for SSKC. Pineapple skin in this study was given in powder form to improve the profile of meat colour. The stages of this study carried out the process of marinating used pineapple peel powder with the specified marinating time. The samples were tested for colour profiles by measuring the brightness, redness and yellowish level of the flesh. The results showed that the colour profile was increasing with increasing levels of pineapple skin powder and marinating time. Based on these results, it can be concluded that the optimum profile of SSKC meat colour was at the level of 20% during soaking 120 minutes.

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Byresh, T. S., B. Malini, L. Meena, C. K. Sunil, D. V. Chidanand, R. Vidyalakshmi und N. Venkatachalapathy. „Effect of addition of pineapple peel powder on white finger millet vegan probiotic beverage“. Journal of Food Processing and Preservation, 06.07.2022. http://dx.doi.org/10.1111/jfpp.16905.

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Rahmat, Normaizatul Akmar, Aili Aqilah Ali, Salmiati, Nafsiah Hussain, Mimi Suliza Muhamad, Risky Ayu Kristanti und Tony Hadibarata. „Removal of Remazol Brilliant Blue R from Aqueous Solution by Adsorption Using Pineapple Leaf Powder and Lime Peel Powder“. Water, Air, & Soil Pollution 227, Nr. 4 (11.03.2016). http://dx.doi.org/10.1007/s11270-016-2807-1.

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Yahya, Nur Azzanizawaty, Roswanira Abdul Wahab, Mariani Abdul Hamid, Naji Arafat Mahat, Mohamad Afiq Mohamed Huri, Nursyafreena Attan und Siti Ernieyanti Hashim. „STATISTICAL OPTIMIZATION AND CHARACTERIZATION OF ACOUSTICALLY EXTRACTED ANANAS COMOSUS PEEL POWDER WITH ENHANCED ANTIOXIDANT CAPACITY“. Jurnal Teknologi 82, Nr. 4 (22.05.2020). http://dx.doi.org/10.11113/jt.v82.14486.

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Ananas comosus (L.) Merr is one of many commercially popular fruits in the cannery food industry that contributes to the increasingly mounting agro-industrial waste. In this study, a four−factor−three−level Box−Behnken design (BBD) that comprised of sonication time (A), solvent ratio (B), amplitude (C) and liquid−solid ratio (D) for the ultrasound−assisted extraction (UAE) of pineapple peels (PP) was utilized to optimize the yield of total phenolic content (TPC). Under an optimized UAE condition [5 min; 50 % of ethanol: water; 65 % of amplitude; 35:1 mL/g of liquid−solid ratio], the highest TPC from PP of 708.10 mg gallic acid equivalent (GAE)/g DW was achieved. Antioxidant capacity analysis of PP revealed a high total flavonoid content (TFC) with the IC50 for 2,2−diphenyl−1−picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) of 1146.86 ± 11.83 mg QE/g, 11.83 mg/mL and 1578.07 ± 25.96 µM Fe (II)/100g, respectively. High-performance liquid chromatography (HPLC) analysis revealed that the major flavonoid in the phenolic profile of PP extracts being catechin followed by quercetin and gallic acid. The UAE of PP extracts exhibited higher TPC than known conventional extraction techniques, thus indicating its efficacy to recover satisfactory quantities of phenolics in PP under optimized conditions.

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Teangpook, Chowladda, Panita Kongsombat, Maneeploy Matum und Nunchanok Nuntachai. „Development of Chili Sauce from Pineapple and Banana Fortified with Eggshell Calcium“. Current Applied Science and Technology 23, Nr. 6 (19.04.2023). http://dx.doi.org/10.55003/cast.2023.06.23.012.

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Sauce is a popular condiment product. Thailand is a good source of pineapples and bananas, which are high in nutrients. Eggshell is also a source of calcium. This research developed a sauce from pineapple var. Phu Lae mixed with ripened banana var. Nam Wah and supplemented with calcium from eggshells. The suitable quantities of pineapple, banana and pineapple peel and core extract were studied based on a mixture design. The physical and chemical properties, sensory evaluation, three suitable calcium levels (0, 2, and 4%) and two pasteurization temperature levels (80-85ºC and 90-95ºC) were studied. Response surface methodology was applied and showed that all 3 components had significant effects on the sauce quality at the 0.05 level. The optimum product comprised 25.27% pineapple, 0.87% banana, 13.86% pineapple peel and core extract, 16% pickled red chili peppers, 11% pickled garlic bulbs, 26% sucrose, 2% salt, 1% vinegar, 2.12% water, and 1.88% calcium from the powdered eggshell. The product had an orange color, a pH of 4.20, and 1.61% acidity. This sauce was high in nutrients: 41.03% carbohydrate, 14.90% protein, 1.98% fat, 0.453% eggshell calcium, and 14.03 mg/kg total vitamin C. The antioxidant activity was 22.94 mg ascorbic acid/g. The optimum pasteurization temperature was 80-85ºC for 15 min. The sauce was moderately liked by panelists and has the potential to be processed into a low-cost commercial condiment.

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Siriwardane S.M.D.S.H., Dasanayaka P.N., Dassanayake R.S., Samarasekara J.K.R.R., Liyanaarachchi G.D.3 und Perera H.D.S.M. „Solvent-Free Microwave-Assisted Extraction of Volatile Organic Compounds from Ananas comosus (Pineapple) Waste and Possible Skincare Products Development“. Proceedings of International Forestry and Environment Symposium 26 (07.06.2022). http://dx.doi.org/10.31357/fesympo.v26.5703.

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Solvent-Free Microwave-Assisted Extraction (SFME) is a green analytical technique that uses no organic solvent in the extraction process. A significant amount of fruit waste such as seeds, rinds and peels are discarded daily by food processing operations, causing many environmental concerns. As an alternative approach to fruit-specific waste minimization, including pineapple waste, those fruit waste can be used to recover potentially valuable Volatile Organic Compounds (VOCs) to utilize as value-added products. This study aims to extract VOCs from different parts of matured pineapple fruit waste, including core and peel, for skincare products development. This process uses SFME to extract VOCs from pineapple waste. Extractions were performed at three different experimental conditions by varying microwave power and extraction time of 300 W for 15 min, 500 W for 10 min, and 700 W for 5 min, respectively. The highest yield of 47.20% was obtained for the extraction performed with 500 W power and 10 min extraction time. Volatile Organic Compounds extracted by SFME were identified and characterized using gas chromatography-mass spectroscopy (GC/MS). Major VOCs extracted from the pineapple waste include Heptadecane, γ-dodecalactone, Hexadecane, γ-decalactone and Decanal. However, the highest VOCs were found in the pineapple core over the peel. Extracted VOCs were used to formulate a moisturizing cream and tested for its organoleptic properties, pH and spreadability. Result suggests favourable organoleptic properties such as white to off-white, non-greasy and no phase separation. The formulated moisturizing cream was able to retain the pH of 6.32±0.01 at the temperature of 27±2 ℃, and the spreadability of 4.76±0.11. Findings of the study reveal that SFME extracted VOCs of pineapple waste show promising potential in natural skincare products development. Keywords: Pineapple waste, Volatile Organic Compounds, Solvent-free Microwave-Assisted Extraction, GC-MS, Moisturizing cream

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Marquez Molina, Ofelia, Jesús Abraham Domínguez-Avila, Leticia Xochitl Lopez-Martínez, Sunil Pareek, Tomas Jesús Madera Santana und Gustavo Adolfo González Aguilar. „Valorization of tropical fruit peel powders: Physicochemical composition, techno-functional properties, and in vitro antioxidant and antidiabetic activities“. Emirates Journal of Food and Agriculture, 18.05.2023. http://dx.doi.org/10.9755/ejfa.2023.v35.i6.3105.

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This study aims to evaluate the physico-chemical composition, techno-functional properties and in vitro antioxidant and antidiabetic activities of papaya, pineapple and mango peels for their possible use as functional ingredients. The peel powders were found to possess interesting techno-functional properties, high dietary fiber content (37.77 to 62.26%) and phenolic compounds, namely gallic, ferulic, and p-coumaric acid, catechin, quercetin-3-β-d-glucoside and quercetin. They also showed excellent antioxidant activity, as determined by ABTS (3.63 to 29.8 µM TE/g), DPPH (5.76 to 35.3 µM TE/g), NO (60.67 to 86.35%) and O (17.56 to 50.64%). Mango peel powders presented the best ability to inhibit the activity of the different enzymes evaluated: modest α-amylase inhibition (51.40%), stronger α-glucosidase inhibitory activities (70.32%), and moderate antiglycation potential (57.15%). Peel powders of these tropical fruits make them suitable to be used as food ingredients with possible health benefits, improving intestinal function and controlling hyperglycemia. Further studies require animal models and, subsequently, in humans. Keywords: Bioactivities; Nutritional value; Peels; Techno-functional properties; Tropical fruits

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„Effective Utilization of Pineapple Waste, Evaluation of Ferulic Acid, Micro Nutrients and Antioxidant Property“. Proceedings International 2, Nr. 1 (15.07.2020): 30. http://dx.doi.org/10.33263/proceedings21.030030.

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India is the second-largest producer of fruit and vegetable producers. Usually, after fruit intake, fruit peel is left as waste. The main bioactive components of pineapple are phenolic compounds, β-carotene, ascorbic acid, and flavonoids. Ferulic acid is a phenolic acid widely used in the nutritional and cosmetic fields. In this study, pineapple peel was dried, powdered, and vitamin content (A, B, B1, B2, B6, B12 & C), calcium, potassium, phosphorus, iron, manganese, zinc and food fiber were analyzed. Moreover, in the present study, traditional and non-conventional processes such as Soxhlet extraction, supreme fluid extraction, and normal solvent extraction was used for the extraction of ferulic acid, which is a precursor for vanillin synthesis. The quantification of ferulic acid was done by High performance fluid chromatographic (HPL C) method. After the above-mentioned extraction process overall phenolic and antioxidant activity were also evaluated and compared. The highest concentrations of ferulic acid (0.7696g/100 g), phenolic compound (2.365mg / GAE), antioxidant activity (45 percent), and yield (90.5 %) were obtained for Soxhlet extraction using methanol.

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„Removal of Azo and Anthraquinone Dye by Plant Biomass as Adsorbent – A Review“. Biointerface Research in Applied Chemistry 11, Nr. 1 (22.07.2020): 8218–32. http://dx.doi.org/10.33263/briac111.82188232.

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Acting as a key element for the survival of human and nature, clean water also contributes tremendously to the ever-growing industries in a country. However, the supply of clean water had led to a decrease as pollutants such as dyes had caused a major negative impact on pure and clean main water bodies. In recent years, textile industries have developed and contributed to more than 50% of dye wastewaters in the world. The improper method of discharging dye effluent to the aquatic environment caused the destruction of habitat and degradation of water quality. Advanced treatments such as photocatalysis, electrooxidation, the Fenton process, and biological treatment via bacterium are often used for dye wastewaters. However, these treatment processes are often expensive in operation and maintenance. In conjunction, adsorption is one of the efficient, cost-effective, and environmentally friendly treatment methods. The adsorbent most widely used is the activated carbon adsorbent. Activated carbon comes in two forms, granular activated carbon (GAC) and powdered activated carbon (PAC). There are two methods to activation of carbon that are physical activation and chemical activation. The factors affecting the efficiency of adsorption are the adsorbent dosage, dye concentration, pH value, and temperature. In this article, the efficiency of dye wastewater treatment via adsorption is discussed. Several waste materials are being studied especially agricultural biomass as it has little or no economic value and often poses disposal issues. Some low-cost agricultural biomass-based adsorbents such as tea waste, hazelnut husk, bacteria aggregate, rice ash, pineapple leaf, and fruit waste have been tested to be effective in the dye removal process. There are mainly four categories of agricultural biomass-derived adsorbent, such as leaf-based, peel-based, stem-based, and seed-based adsorbents.

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