Unraveling the Valorization Potential of Pineapple Waste to Obtain Value-Added Products towards a Sustainable Circular Bioeconomy

Sarah L. Paz-Arteaga, Edith Cadena-Chamorro, Ricardo Goméz-García (), Liliana Serna-Cock, Cristóbal N. Aguilar and Cristian Torres-León ()
Additional contact information
Sarah L. Paz-Arteaga: Faculty of Sciences, Universidad Nacional de Colombia, Medellín 3840, Antioquia, Colombia
Edith Cadena-Chamorro: Faculty of Sciences, Universidad Nacional de Colombia, Medellín 3840, Antioquia, Colombia
Ricardo Goméz-García: CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
Liliana Serna-Cock: Faculty of Engineering and Administration, Universidad Nacional de Colombia, Palmira 763537, Valle del Cauca, Colombia
Cristóbal N. Aguilar: Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo 25280, Coahuila, Mexico
Cristian Torres-León: Research Center and Ethnobiological Garden, Universidad Autonoma de Coahuila, Viesca 27480, Coahuila, Mexico

Sustainability, 2024, vol. 16, issue 16, 1-18

Abstract: The pineapple ( Ananas comosus ) is one of the most commercialized tropical fruits worldwide. Its high processing and consumption generate huge quantities of organic waste and severe economic and environmental issues. Embracing the circular bioeconomy concept, this fruit waste can be applied as a bioresource (raw material) for the obtention of a wide range of high-valued biocompounds by applying innovative and ecofriendly technologies. In this paper, we critically describe pineapple-derived waste, from their chemical composition to their functional and biological properties, as well as the latest advances on valorization technologies, particular solid and submerged fermentations. Notably, this article highlights the possibility of using pineapple waste to obtain bioactive compounds such as bromelain, phenolic compounds, and dietary fiber, which have important biological properties such as antioxidant, anticancer, antimicrobial, and prebiotic capacities. Indeed, pineapple wastes can become valued materials by using green and biotechnological technologies that allow us to maximize their potential and might avoid wastage and environmental issues. Nevertheless, it is necessary to further investigate the biomolecules present in the waste derived from different pineapple varieties and their health beneficial effects as well as emerging technologies in order to obtain a full spectrum of natural value-added compounds that industries and society demand today.

Keywords: bioactive compounds; bromelain enzyme; phenolic compounds; fiber; biological properties; nutritional value; solid and submerged fermentation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/16/16/7236/pdf (application/pdf)
https://www.mdpi.com/2071-1050/16/16/7236/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:16:y:2024:i:16:p:7236-:d:1461925

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().