In the pineapple chain, the peel and core have not been effectively used for nutritional purposes. Due to its pleasant flavour, it is widely marketed for fresh consumption in the food industry however, it is also used as a base in the manufacture of soft drinks, desserts, preserves, cakes, jellies, jams, sauces, and other processed foods (Hossain 2015). The pineapple accounts for approximately 20% of the world’s tropical fruit production (Wijeratnam 2015) and 28 million tons/year are produced (FAOSTAT 2016). It is a rich source of micronutrients and antioxidants such as vitamin C, polyphenols, flavonoids, and phytochemicals in addition to carbohydrates (sucrose, glucose, fructose, etc.), insoluble fibre, and minerals (including K and Ca) (Hossain 2015). The pineapple ( Ananas comosus) is a monocotyledonous plant belonging to the genus Ananas, of the Bromeliaceae family (Ancos et al.
TINC N JUICE SERIAL
The application of the integrated processes of enzymatic treatment and serial homogenization was more effective to be able to obtain a stable pineapple-based suspension. Dependent variables: total suspension solids (TS S), zeta potential (ζ), μ, spectral stability index (R), D, and D. Independent variables: high-speed homogenization time (t 1) (15–20 min), recirculation time in high pressure homogenizer (t 2) (3–7 min), and arabic gum (AG) (0.6–1.0%). The effect of the integrated enzymatic treatment with a serial homogenization process was subsequently evaluated. The results showed a reduction of (μ) (70.7%), D (54.2%), and D (61.8%) for the optimized treatment (t inc = 3.2 h and = 200 ppm) compared to the control (t = 0, without enzyme). Dependent variables: viscosity (μ) and particle sizes (D and D ). Independent variables: incubation time (t inc) (1–4 h) and (0–200 ppm).
Initially, an enzymatic hydrolysis process was evaluated with a completely randomized factorial design. The aim of this research was to evaluate the effect that the integrated enzymatic and shear homogenization processes have on the physicochemical stability of pineapple base suspensions (pulp, core, and peel extract).
Its pulp has significant nutritional value while the peel and the core, in spite of being high in dietary fibre and nutrients, are generally considered to be agro-industrial waste. The pineapple ( Ananas comosus) is an important tropical fruit in the world market.
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