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Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product

นางสาวธัชชาจรีย์ มาลา | -

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Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product

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Collection	RMUTK Research Repository (RMUTK IR) วารสารวิชาการ — e-Journal Articles
ID RMUTK Digital	RMUTK000183
Title	Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product
Alternative title	Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product
Authors	นางสาวธัชชาจรีย์ มาลา ผู้แต่งหลัก
Faculty	คณะเทคโนโลยีคหกรรมศาสตร์
Journal Title	Future Foods
ISSN	2666-8335
Volume / Issue / Pages	Vol.9 \| No.3 \| pp.1-11
Published	2024-03-02
Year	2567
Level	ระดับนานาชาติ (SCOPUS)
Quartile	Q1
DOI	https://doi.org/10.1016/j.fufo.2024.100322
Funding Source	มทร.กรุงเทพ
Abstract	-
Abstract (EN)	The study utilized dried pineapple peel powder (PP) as a novel functional cracker ingredient. The PP comprised 3.94 % moisture, 2.53 % fat, 3.98 % ash, 4.20 % protein, 12.05 % crude fiber, and 73.30 % carbohydrate. PP also had total phenolic content (TPC) of 729.93 mg GAE/100 g DW, total flavonoid content (TFC) of 267.97 mg QE/ 100 g DW, and antioxidant capacities (AOC) of 2,364.08 mg Trolox/100 g DW and 1,365.14 mg FeSO4/100 g DW, as determined by DPPH and FRAP assays, respectively. According to HPLC analysis, catechin (29.85 μg/g), vanillic acid (21.63 μg/g), and sinapic acid (13.16 μg/g) were the three most significant phenolic compounds, followed by ferulic acid, rutin, caffeic acid, quercetin, gallic acid, and coumaric acid, respectively. The substitution of PP in crackers significantly increased ash, crude fiber, TPC, TFC, and AOC (p ≤ 0.05). The sensory attributes were accepted up to 10 % PP. HPLC analysis detected phenolic compounds in the 10 % PP crackers, namely vanillic acid (4.38 μg/g), ferulic acid (1.20 μg/g), sinapic acid (0.90 μg/g), and quercetin (0.24 μg/g). This study highlights the potential of utilizing PP in functional crackers, offering a sustainable solution for pineapple peel waste management.
Keywords (TH)	-
Keywords (EN)	Pineapple Antioxidant Phenolic Flavonoid HPLC SEM
Access Level	Open Access (เปิดสาธารณะ)

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https://www.sciencedirect.com/science/article/pii/S2666833524000285?via%3Dihub

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