TY  - JOUR
AU  - Moreira, Bruna
AU  - Pereira, Eliana
AU  - Finimundy, Tiane C.
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Carocho, Márcio
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2022
UR  - http://xlink.rsc.org/?DOI=D2FO00657J
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5120
AB  - Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.
PB  - Cambridge: Royal Society of Chemistry
T2  - Food & Function
T1  - Pineapple by-products as a source of bioactive compounds with potential for industrial food application.
IS  - 19
VL  - 13
DO  - 10.1039/d2fo00657j
SP  - 9959
EP  - 9972
ER  - 

@article{
author = "Moreira, Bruna and Pereira, Eliana and Finimundy, Tiane C. and Pinela, José and Calhelha, Ricardo C. and Carocho, Márcio and Stojković, Dejan and Soković, Marina and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2022",
abstract = "Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.",
publisher = "Cambridge: Royal Society of Chemistry",
journal = "Food & Function",
title = "Pineapple by-products as a source of bioactive compounds with potential for industrial food application.",
number = "19",
volume = "13",
doi = "10.1039/d2fo00657j",
pages = "9959-9972"
}

Moreira, B., Pereira, E., Finimundy, T. C., Pinela, J., Calhelha, R. C., Carocho, M., Stojković, D., Soković, M., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2022). Pineapple by-products as a source of bioactive compounds with potential for industrial food application.. in Food & Function
Cambridge: Royal Society of Chemistry., 13(19), 9959-9972.
https://doi.org/10.1039/d2fo00657j

Moreira B, Pereira E, Finimundy TC, Pinela J, Calhelha RC, Carocho M, Stojković D, Soković M, Ferreira ICFR, Caleja C, Barros L. Pineapple by-products as a source of bioactive compounds with potential for industrial food application.. in Food & Function. 2022;13(19):9959-9972.
doi:10.1039/d2fo00657j .

Moreira, Bruna, Pereira, Eliana, Finimundy, Tiane C., Pinela, José, Calhelha, Ricardo C., Carocho, Márcio, Stojković, Dejan, Soković, Marina, Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Pineapple by-products as a source of bioactive compounds with potential for industrial food application." in Food & Function, 13, no. 19 (2022):9959-9972,
https://doi.org/10.1039/d2fo00657j . .