article · Journal of Food Biochemistry
Pineapple processing generates large volumes of discarded peel, representing an underutilised resource for functional food ingredients. To assess its value, flour was produced by dehydrating fresh pineapple rinds at 50 degrees Celsius for 12 hours. Laboratory analysis showed the resulting flour contains 5.99 percent protein, 3.92 percent crude fibre, and notable quantities of potassium, iron, and zinc. The flour also provides vitamins A, C, and several B-group vitamins, alongside essential fatty acids such as linoleic and arachidonic acids. Phytochemical screening revealed substantial concentrations of total phenols, flavonoids, and cardiac glycosides, which contribute to high antioxidant capacity across multiple assays. Concentrations of antinutritional factors remained low throughout testing. These findings indicate that dried pineapple rind flour constitutes a nutrient-dense material capable of improving the nutritional profile of formulated foods while simultaneously addressing agricultural waste management.
Fruit processing operations discard substantial amounts of peel, creating an environmental waste burden. Demonstrating that pineapple rinds can be converted into a nutrient-rich flour with high antioxidant capacity provides a practical route to reduce food industry waste. It offers food formulators a sustainable, low-cost source of dietary fibre, essential minerals, and protective plant compounds for enhancing everyday food products.
The research points to applications in functional food formulation and food fortification, particularly for food manufacturers seeking natural sources of fibre, minerals, and antioxidants. Because the work is limited to laboratory-scale dehydration and compositional characterisation of the raw flour, it remains at an early stage. Commercial adoption will require further testing on shelf stability, sensory performance in finished food products, and processing scalability.
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The global drive toward transformative food systems has intensified focus on value addition and the development of functional foods from agricultural by‐products. Pineapple processing significantly contributes to the food industry yet generates substantial waste, primarily in the form of peels. These by‐products are often discarded, representing an untapped resource for potential functional food ingredients. This study aimed to comprehensively evaluate the nutritional and chemical composition of pineapple rind flour (PRF) as a novel functional ingredient. PRF was prepared by dehydrating fresh pineapple rinds at 50°C for 12 h using a 21S01 DOOSAT air fryer oven. The flour was subjected to various analyses including proximate composition, vitamin and mineral profiling, essential amino acid quantification, phytochemical characterization, physicochemical property assessment and antioxidant capacity evaluation using standard analytical procedures. The results revealed that PRF contains significant nutritional components: 5.99% protein, 3.92% crude fibre and 3.81% ash. Furthermore, mineral analysis showed high concentrations of potassium (941 mg/100 g), zinc (16.04 mg/100 g) and iron (36.22 mg/100 g). Vitamins A (6.52 mg/100 g) and C (28.82 mg/100 g) were present in appreciable quantities, with B‐vitamins ranging from 2.33 mg/100 g to 4.16 mg/100 g. Also, PRF showed significant essential fatty acid including oleic (65.77 mg/100 g), linoleic (172.00 mg/100 g) and arachidonic acids (169.04 mg/100 g). Additionally, phytochemical analysis revealed substantial amounts of total phenols (131.32 mgGAE/g), flavonoids (97.08 mgQE/g) and cardiac glycosides (64.26 mg/g). The antioxidant capacity of PRF as measured by FRAP, DPPH and ABTS was 181.31 μmol FeSO4/g), 96.47% and 88.22 μmol TE/g DW, respectively. Importantly, antinutritional factors were present in low concentrations. These findings demonstrate the potential of PRF as a nutrient‐dense functional food ingredient, suggesting that its incorporation into food products could contribute to improved their nutritional profiles while concurrently offering a sustainable solution to agricultural waste management.
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DOI: 10.1155/jfbc/8832878
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