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Turning Pineapple Crown Waste Into Value: Formulation and Analysis of an Instant Powder Beverage
T B N Brito1, A B Koifman1, E M Antonio1
1Laboratory of Bioactives (LABBIO), Food and Nutrition Graduate Program (PPGAN) Federal University of State of Rio de Janeiro (UNIRIO) Rio de Janeiro Brazil.
Food Science & Nutrition
|November 19, 2025
Summary
This study developed a microencapsulated pineapple crown beverage powder, transforming waste into a valuable product. The resulting powder is rich in bioactive compounds and shows promising industrial applications.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Agricultural Waste Valorization
Background:
- Pineapple processing generates substantial waste, with crowns comprising 28%, rich in nutrients and phytochemicals.
- Pineapple crowns present an opportunity for creating high-value bioactive products, such as herbal infusions.
- Valorizing pineapple crown waste can contribute to sustainable practices in the food industry.
Purpose of the Study:
- To develop and characterize a microencapsulated bioactive beverage powder from pineapple crown infusion.
- To evaluate the physicochemical properties, bioactive compound content, and antioxidant capacity of the microencapsulated powder.
- To compare the efficacy of freeze-drying (FD) and spray-drying (SD) methods for microencapsulation.
Main Methods:
- Pineapple crowns were processed into an infusion, then microencapsulated using maltodextrin.
- Microencapsulation was achieved via freeze-drying (FD) and spray-drying (SD).
- Characterization included physicochemical analysis, morphology, encapsulation efficiency (EE), total reducing capacity (TRC), antioxidant capacity (AC), and phenolic compound profiling (HPLC-DAD).
Main Results:
- Microcapsules exhibited favorable physicochemical properties (pH ~4.3, Aw <0.40, moisture ~3.5%) and high solubility (>99.98%).
- Spray-drying (SD) resulted in higher total reducing capacity (TRC) and phenolic acid content in the reconstituted beverage compared to freeze-drying (FD).
- Encapsulation efficiency (EE) was high (~98%) for both drying methods, with identified hydroxycinnamic acids including p-coumaric, trans-ferulic, and caffeic acid.
Conclusions:
- Microencapsulation is an effective method for preserving bioactive compounds from pineapple crown infusion.
- The developed pineapple crown soluble powder drink possesses promising industrial characteristics.
- This research highlights a sustainable approach to utilizing discarded pineapple crown waste for value-added products.
