Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties
Erika Ortega-Hernández, Lucio Martinez-Alvarado, Beatriz A. Acosta-Estrada, Marilena Antunes-Ricardo · 2023
Read Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties by Erika Ortega-Hernández, Lucio Martinez-Alvarado, Beatriz A. Acosta-Estrada, Marilena Antunes-Ricardo (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10670571.txt.
Description
Erika Ortega-Hernández and co-authors ferment pineapple peels, a waste stream, into a food ingredient with measurable health effects. Their 2023 study uses solid-state fermentation with two probiotic bacteria and one fungus to free the phenolic compounds locked in peel fiber. Unfermented extracts served as the baseline.
Fermentation raised released phenolics sharply, in the best case by about two and a half times over the peel extract. The fermented extracts also showed stronger cellular antioxidant action and better suppression of an inflammatory signal in cell tests. Different microbes won on different measures, giving producers options. The authors pitch the product as a precursor for fortified foods aimed at health-conscious buyers. Behind the ingredient sits a waste problem: pineapple processing discards mountains of peel. Fermentation converts that disposal cost into inventory, which is the kind of arithmetic the food industry adopts quickly when the biology cooperates.
Catalog record
| CREATOR | Erika Ortega-Hernández, Lucio Martinez-Alvarado, Beatriz A. Acosta-Estrada, Marilena Antunes-Ricardo |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 46 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |