PINEAPPLE JAM PHYSICOCHEMICAL AND SENSORY EVALUATION WITH ADDED PINEAPPLE PEEL

Bruna Aparecida dos Santos; Flávia Teixeira; Jaqueline Machado Soares; Luane Aparecida do Amaral; Gabriel Henrique Oliveira de Souza; Tainá da Silva Fleming de Almeida; Dalton Luiz Schiessel; Elisvânia Freitas dos Santos; Daiana Novello

doi:10.29121/granthaalayah.v8.i7.2020.438

Authors

Bruna Aparecida dos Santos Department of Nutrition, State University of Midwest, Guarapuava, Brazil
Flávia Teixeira Department of Nutrition, State University of Midwest, Guarapuava, Brazil; 2. Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, Guarapuava, Brazil
Jaqueline Machado Soares Department of Nutrition, State University of Midwest, Guarapuava, Brazil; 2. Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, Guarapuava, Brazil https://orcid.org/0000-0001-6990-7725
Luane Aparecida do Amaral Postgraduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, Campo Grande, Brazil https://orcid.org/0000-0002-1448-2472
Gabriel Henrique Oliveira de Souza Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
Tainá da Silva Fleming de Almeida Postgraduate Program in Biotechnology, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
Dalton Luiz Schiessel Department of Nutrition, State University of Midwest, Guarapuava, Brazil
Elisvânia Freitas dos Santos Postgraduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, Campo Grande, Brazil https://orcid.org/0000-0002-1528-6035
Daiana Novello Department of Nutrition, State University of Midwest, Guarapuava, Brazil; 2. Postgraduate Program Interdisciplinary in Community Development, State University of Midwest, Guarapuava, Brazil

DOI:

https://doi.org/10.29121/granthaalayah.v8.i7.2020.438

Keywords:

Byproducts, Waste, Food Analysis

Abstract [English]

The aim of this research was to evaluate the effect of pineapple peel (PP) addition on pineapple jam physicochemical and sensory characteristics. Five pineapple jam formulations were prepared: standard F1 (0% PP) and the others added 2.5% (F2), 5% (F3), 7.5% (F4) and 10% (F5) of PP. The results of sensory analysis indicated the feasibility of adding PP in pineapple jam, especially up to a level of 5%. The addition of PP increased soluble solids, titratable acidity, sugars, moisture, dietary fiber, phenolic compounds and antioxidant capacity. Also, it increased the values for a* and decreased for L* and b*. The use of up to 5% PP in jam should be encouraged as it can improve physicochemical characteristics and maintain sensory acceptability of the product. It also reduces negative effects of organic waste disposal on the environment.

Downloads

Download data is not yet available.

References

Food and Agriculture Organization of the United Nations (FAO). Food Wastage Footprint: Impacts on Natural Resources: Summary Report. Rome: FAO; 2013.

Food and Agriculture Organization of the United Nations (FAO). Food losses and waste in latin American and the Carribean. Rome: FAO; 2014.

Food and Agriculture Organization of the United Nations (FAO). FAO apresenta avanços no combate às perdas e ao desperdício de alimentos. Available online: http://www.fao.org/brasil/noticias/detail-events/en/c/1062706/ (accessed on 12 May 2020).

Hoornweg D, Bhada-Tata P. What a Waste: A Global Review of Solid Waste Management. Washington: World Bank; 2012.

Zhang YJ, Gan RY, Li S, Zhou Y, Li AN, Xu DP, Li HB. Antioxidant phytochemicals for the prevention and treatment of chronic diseases. Molecules. 2015;20(12):21138-21156. DOI: https://doi.org/10.3390/molecules201219753

Lu XH, Sun DQ, Wu QS, Liu SH, Sun, GM. Physico‐chemical properties, antioxidant activity and mineral content of pineapple genotypes grown in China. Molecules. 2014;19(6):8518–8532. DOI: https://doi.org/10.3390/molecules19068518

Lobo MG, Paull RE. Handbook of pineapple technology: production, postharvest science, processing and nutrition. Chichester: John Wiley & Sons; 2017. DOI: https://doi.org/10.1002/9781118967355

Food and Agriculture Organization of the United Nations (FAO). Major Tropical Fruits - Market Review 2017. Rome: FAO; 2019.

Instituto Brasileiro de Geografia e Estatística (IBGE). Produção agrícola municipal. Rio de Janeiro: IBGE; 2013.

Ancos B, Sánchez-Moreno C, González-Aguilar GA. Pineapple composition and nutrition. In: Ancos B, Moreno CS, Aguilar GAG. Handbook of pineapple technology: production, postharvest science, processing and nutrition. Chichester: John Wiley & Sons; 2017.

Silva AC, Jorge N. Bioactive compounds of the lipid fractions of agro-industrial waste. Food Research International. 2014;66(1):4939-500.

Morais DR, Rotta EM, Sargi SC, Schmidt EM, Bonafe EG, Eberlin MN, Sawayad ACHF, Visentainer JV. Antioxidant activity, phenolics and UPLC–ESI (–)–MS of extracts from different tropical fruits parts and processed peels. Food Research International. 2015;77(part 3):392-399. DOI: https://doi.org/10.1016/j.foodres.2015.08.036

Van der Goot AJ, Pelgrom PJ, Berghout JA, Geerts ME, Jankowiak L, Hardt NA, Keijer J, Schutyser MAI, Nikiforidis CV, Boom RM. Concepts for further sustainable production of foods. Journal of Food Engineering. 2016;168(1):42-51. DOI: https://doi.org/10.1016/j.jfoodeng.2015.07.010

Vieira ECS, Silva EP, Amorim CCM, de Sousa GM, Becker FS, Damiani C. Aceitabilidade e características físico-químicas de geleia mista de casca de abacaxi e polpa de pêssego. Científica. 2017;45(2):115-122. DOI: https://doi.org/10.15361/1984-5529.2017v45n2p115-122

Damasceno AK, Gonçalves CAA, Pereira GS, Costa LL, Campagnol PCB, Almeida PL, Arantes‐Pereira L. Development of cereal bars containing pineapple peel flour (Ananas comosus L. Merril). Journal of Food Quality. 2016;39(5):417-424.

Sah BNP, Vasiljevic T, McKechnie S, Donkor ON. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT-Food Science and Technology. 2016;65(1):978-986. DOI: https://doi.org/10.1016/j.lwt.2015.09.027

Featherstone SA. Complete Course in Canning and Related Processes: Processing Procedures for Canned Food Products. 14nd ed. Waltham: Elsevier; 2015.

Associação Brasileira das Indústrias de Alimentação (ABIA). Produção e consumo de geleias. Available online: https://www.abia.org.br/ (accessed on 15 May 2020).

Centre for the Promotion of Imports from Developing Countries (CBI). Exporting fruit juices to Europe. Available online: https://www.cbi.eu/market-information/processed-fruit-vegetables-edible-nuts/fruit-juices/europe/ (accessed on 03 May 2020).

Naeem MM, Fairulnizal MM, Norhayati MK, Zaiton A, Norliza AH, Syuriahti WW, Azerulazree JM, Aswir AR, Rusidah S. The nutritional composition of fruit jams in the Malaysian market. Journal of the Saudi Society of Agricultural Sciences. 2017;16(1):89-96. DOI: https://doi.org/10.1016/j.jssas.2015.03.002

Asema SUK, Parveen N. Study of Heavy Metal Content by AAS in a Variety of Flavours of Jam Samples and Its Physicochemical Characterization. International Journal of Scientific Research in Science, Engineering and Technology. 2018;4(1):1259-1261.

Abid M, Yaich H, Hidouri H, Attia H, Ayadi MA. Effect of Substituted Gelling Agents from Pomegranate Peel on Colour, Textural and Sensory Properties of Pomegranate Jam. Food Chemistry. 2018;239(1):1047-1054. DOI: https://doi.org/10.1016/j.foodchem.2017.07.006

Fu JT, Shiau SY, Chang RC. Effect of calamondin fiber on rheological, antioxidative and sensory properties of dough and steamed bread. Journal of Texture Studies. 2014;45(5):367-376. DOI: https://doi.org/10.1111/jtxs.12087

Younis, K, Islam, R.U, Jahan, K, Yousuf, B, Ray, A. Effect of Addition of Mosambi (Citrus Limetta) Peel Powder on Textural and Sensory Properties of Papaya Jam. Cogent Food & Agriculture. 2015;1(1):1-8. DOI: https://doi.org/10.1080/23311932.2015.1023675

Phillips GO, Williams PA. Handbook of Hydrocolloids. 2nd ed. Boca Raton: Woodhead Publishing; 2009. DOI: https://doi.org/10.1533/9781845695873

Pereira AGT, Pereira PAP, Borges SV, Dias MV, Figueiredo LP, Valente WA. Physicochemical characterization and sensory evaluation of jellies made with guava peels (Psidium guajava L.). International Journal of Agricultural Policy and Research. 2015;3(11):396-401.

Meilgaard M, Civille GV, Carr BT. Sensory Evaluation Techniques. 5nd ed. Boca Raton: CRC Press; 2016. DOI: https://doi.org/10.1201/b19493

Macfie HJ, Bratchell N, Greenhof K, Vallis LV. Designs to balance the effect of order of presentation and first-order carry over effects in hall tests. Journal of Sensory Studies. 1989;4(2):129-148. DOI: https://doi.org/10.1111/j.1745-459X.1989.tb00463.x

Association of Official Agricultural Chemists (AOAC) International. Official Methods of Analysis of AOAC International. Gaithersburg: Association of Official Analytical Chemists; 2011.

Konica Minolta. Precise Color Communication: Color Control from Perception to Instrumentation; Ramsey: Konica Minolta; 2007.

Bligh EG, Dyer WJ. A Rapid Method of Total Lipid Extraction and Purification. Canadian Journal of Biochemistry and Physiology. 1959;37(8):911-917. DOI: https://doi.org/10.1139/o59-099

Atwater WO, Woods CD. The chemical composition of American food materials. US Official Experiment Stations. Experiment Station Bulletin. 1896;28(1):461-462.

Benassi MT Antunes AJ. A Comparison of Metaphosphoric and Oxalic Acids as Extractants Solutions for the Determination of Vitamin C in Selected Vegetables. Biology and Technology Archives. 1988;31(4):507-513.

Bucić-Kojić A, Planinić M, Tomas S, Bilić M, Velić D. Study of Solid–Liquid Extraction Kinetics of Total Polyphenols from Grape Seeds. Journal of Food Engineering. 2007;81(1):236-242. DOI: https://doi.org/10.1016/j.jfoodeng.2006.10.027

Rodriguez-Amaya DB, Kimura M. Handbook for Carotenoid Analysis; International Food Policy Research Institute (IFPRI) and International Center for Tropical Agriculture (CIAT): Washington: HarvestPlus; 2004.

Miller NJ, Sampson J, Candeias LP, Bramley PM, Rice-Evans CA. Antioxidant Activities of Carotenes and Xanthophylls. FEBS Letters. 1996;384(3):240-242. DOI: https://doi.org/10.1016/0014-5793(96)00323-7

Mäkilä L, Laaksonen O, Kallio H, Yang B. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties. Food Chemistry. 2017;221(1):422-430. DOI: https://doi.org/10.1016/j.foodchem.2016.10.079

Maiani G, Castón MJ, Catasta G, Toti E, Cambrodón IG, Bysted A, Granado-Lorencio F, Olmedilla-Alonso B, Knuthsen P, Valoti M, Böhm V, Mayer-Miebach E, Behsnilian D, Schlemmer, U. Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Molecular Nutrition & Food Research. 2009;53(S2): S194-S218. DOI: https://doi.org/10.1002/mnfr.200800053

Rodriguez-Amaya DB. Food carotenoids: analysis, composition and alterations during storage and processing of foods. Forum of Nutrition. 2003;56(1):35-37.

Alves RMV, Ito D, Carvalho JLV, Godoy RDO. Estabilidade de farinha de batata-doce biofortificada. Brazilian Journal of Food Technology. 2012;15(1):59-71. DOI: https://doi.org/10.1590/S1981-67232012000100007

Martínez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M. Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry. 2012;135(3):1520-1526. DOI: https://doi.org/10.1016/j.foodchem.2012.05.057

Verkempinck SHE, Kyomugasho C, Salvia-Trujillo L, Denis S, Bourgeois M, Van Loey AM, Hendrickx ME, Grauwet T. Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions. Food Hydrocolloids. 2012;85(1):144-157.

Corradini SAS, Madrona GS, Visentainer JV, Bonafe EG, Carvalho CB, Roche PM, Prado IN. Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat. Journal of Dairy Science. 2014;97(11):6745-6753. DOI: https://doi.org/10.3168/jds.2014-8290

Rabelo DM, Nascimento AL. Desenvolvimento e análise sensorial da geleia de polpa e casca de abacaxi com gengibre. Revista Academica Conecta FASF. 2014;3(1):1-14.

Lago-Vanzela ES, Ramin P, Umsza-Guez MA, Santos GV, Gomes E, Silva RD. Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn) jelly. Food Science and Technology. 2011;31(2):398-405. DOI: https://doi.org/10.1590/S0101-20612011000200018

Botelho L, Conceição A, Carvalho VD. Caracterização de fibras alimentares da casca e cilindro central do abacaxi ‘smooth cayenne’. Ciência e Agrotecnologia. 2002:26(2):362-367.

Palmqvist E, Hahn-Hägerdal B. Fermentation of lignocellulosic hydrolysates. II: inhibitors and mechanisms of inhibition. Bioresource Technology. 2000;74(1):25-33. DOI: https://doi.org/10.1016/S0960-8524(99)00161-3

Chitarra MIF, Chitarra AB. Pós-colheita de frutos e hortaliças: fisiologia e manuseio. 2nd ed. Lavras: UFLA; 2005.

Pardo MES, Cassellis MER, Escobedo RM, García EJ. Chemical characterisation of the industrial residues of the pineapple (Ananas comosus). Journal of Agricultural Chemistry and Environment. 2014;3(2):53-56. DOI: https://doi.org/10.4236/jacen.2014.32B009

Selvamuthukumaran M, Khanum F, Bawa AS. Development of sea buckthorn mixed fruit jelly. International Journal of Food Science & Technology. 2007;42(4):403-410. DOI: https://doi.org/10.1111/j.1365-2621.2006.01233.x

Pinheiro ACM, Boas EVDBV, Lima LC. Influência do CaCl2 sobre a qualidade pós-colheita do abacaxi cv. Pérola. Food Science and Technology. 2005;25(1):32-36. DOI: https://doi.org/10.1590/S0101-20612005000100006

Ferreira MS, Santos MC, Moro TM, Basto GJ, Andrade RM, Gonçalves ÉC. Formulation and characterization of functional foods based on fruit and vegetable residue flour. Journal of Food Science and Technology. 2015;52(2):822-830. DOI: https://doi.org/10.1007/s13197-013-1061-4

Cao S, Yang Z, Zheng Y. Sugar metabolism in relation to chilling tolerance of loquat fruit. Food Chemistry. 2013;136(1):139-143. DOI: https://doi.org/10.1016/j.foodchem.2012.07.113

Soares AS, Augusto PED, Júnior BRDCL, Nogueira CA, Vieira ÉNR, de Barros FAR, Stringheta PC, Ramos AM. Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: Investigation on substrate, enzyme and kinetics parameters. LWT-Food Science and Technology. 2019;107(1):164-170. DOI: https://doi.org/10.1016/j.lwt.2019.02.083

Joomwong A, Sornsrivichai J. Impact of cropping season in northern Thailand on the quality of smooth cayenne pineapple. II. Influence on physico-chemical attributes. International Journal of Agriculture and Biology. 2006;8(6):330-336.

Silva JM, Silva JP, Spoto MHF. Características físico-químicas de abacaxi submetido à tecnologia de radiação ionizante como método de conservação pós-colheita. Food Science and Technology. 2008;28(1):139-145. DOI: https://doi.org/10.1590/S0101-20612008000100020

Damodaran S, Parkin KL, Fennema OR. Química de alimentos de Fennema, 4nd ed. Porto Alegre: Artmed; 2010.

Gordon MH. The development of oxidative rancidity in foods. In: Pokorny J, Yanishlieva N, Gordon M. Antioxidant in Food: Practical Applications. Cambridge: Woodhead Publishing Limited; 2017.

Pettolino FA, Walsh C, Fincher GB, Bacic A. Determining the Polysaccharide Composition of Plant Cell Walls. Nature Protocols. 2012;7(9):1590-1607. DOI: https://doi.org/10.1038/nprot.2012.081

Rodriguez-Concepcion M, Avalos J, Bonet ML, Boronat A, Gomez-Gomez L, Hornero-Mendez D, Limon CM, Meléndez-Martínez AJ, Olmedilla-Alonso B, Palou A, Ribot J Rodrigo MJ, Zacarias L, Changfu Z. A global perspective on carotenoids: Metabolism, Biotechnology, and Benefits for Nutrition and Health. Progress in Lipid Research. 2018;70(1):62-93. DOI: https://doi.org/10.1016/j.plipres.2018.04.004

Damiani C, Almeida ACSD, Ferreira J, Asquieri ER, Boas V, Barros EV, Silva FAD. Doces de corte formulados com casca de manga. Pesquisa Agropecuária Tropical. 2011;41(3):360-369. DOI: https://doi.org/10.5216/pat.v41i3.9815

Uchoi D, Raju CV, Lakshmisha IP, Singh RR, Elavarasan, K. Antioxidative effect of pineapple peel extracts in refrigerated storage of Indian Mackerel. Fishery Technology. 2017;54(1):42-50.

Kongsuwan A, Suthiluk P, Theppakorn T, Srilaong V, Setha, S. Bioactive compounds and antioxidant capacities of phulae and nanglae pineapple. Asian Journal of Food and Agro-Industry. 2009;2(Special Issue): S44-S50.

Rodriguez-Amaya DB, Kimura M, Godoy HT, Amaya-Farfan J. Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition. Journal of Food Composition and Analysis. 2008;21(6):445-463. DOI: https://doi.org/10.1016/j.jfca.2008.04.001

Grassin C, Coutel Y. Enzymes in fruit and vegetable processing and juice extraction. In: Whitehurst RJ, Van Oort M. Enzymes in Food Technology. 2nd ed. New Delhi: Blackwell Publishing Ltd; 2009.