Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant...

Area of Science:

• Food Science and Technology
• Biochemistry
• Extraction Technology

Background:

• Pineapple core is a significant agricultural by-product.
• Polysaccharides possess various health benefits and industrial applications.
• Efficient extraction methods are crucial for utilizing by-products.

Purpose of the Study:

• To optimize ultrasonic-assisted extraction (UAE) of polysaccharides from pineapple core.
• To characterize the extracted pineapple core polysaccharides (PCPs).
• To evaluate the functional properties and antioxidant activities of PCPs.

Main Methods:

• Response surface methodology (RSM) with a Box-Behnken design for optimization.
• Ultrasonic-assisted extraction (UAE) technique.
• Characterization using FT-IR, XRD, SEM, GC-MS, and thermogravimetric analysis.
• Assays for radical scavenging activity, water-holding, fat-binding, emulsifying, and foaming capacities.

Main Results:

• Optimal extraction conditions determined: 29.5 mL/g water/solid ratio, 66.3°C, and 46.7 min.
• Maximum extraction yield of PCPs achieved was 16.7%.
• PCPs exhibited good thermal stability (<250°C), porous structure, strong antioxidant activity, and favorable water-holding (3.11 g/g), fat-binding (4.25 g/g), emulsifying, and foaming properties.

Conclusions:

• UAE is an effective method for extracting polysaccharides from pineapple core.
• PCPs possess significant antioxidant and functional properties.
• PCPs show potential for application in the functional food industry.