Agro-industrial waste can be the production source of biopolymers such as polyhydroxyalkanoates. The aim of this study was to produce and characterize Polyhydroxyalkanoates produced from pineapple peel waste fermentation processes. The methodology includes different pineapple peel waste fermentation conditions. The produced biopolymer was characterized using FTIR, GC-MS and NMR. The best fermentation condition for biopolymer production was obtained using pH 9, Carbon/Nitrogen 11, carbon/phosphorus 6 and fermentation time of 60h. FTIR analyzes showed PHB group characteristics, such as OH, CH and CO. In addition, GC-MS showed two monomers with 4 and 8 carbons, referred to PHB and PHBHV. H(1) NMR analysis showed 0.88-0.97 and 5.27ppm signals, corresponding to CH3 and CH, respectively. In conclusion, polyhydroxyalkanoate production from pineapple peels waste is an alternative for the treatment of waste generated in Colombia's fruit industry.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.jbiotec.2016.06.018 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Production, use and nutritive value of fruit wastes as feed in and around the city of West Arsi Zone and Sidama Regional State.
Heliyon
December 2024
School of Animal and Range Science, College of Agriculture, Hawassa University, P.O. Box 5, Hawassa, Ethiopia.
The study was carried out to evaluate the availability, use as livestock feed and nutritional value of fruit waste in a few chosen urban (within) and peri-urban (around) areas of West Arsi and Sidama Regional State, Ethiopia. The study areas were chosen using a muti-stage purposive sampling technique and 306 respondents in total-102 from each of Shashemene, Hawassa and Yirgalem-were randomly chosen and interviewed. We used established methodology to examine the nutritional values of six (avocado seed, avocado peel with pulp, papaya pomace, mango, pineapple and banana peels) commonly used fruit waste (FBPs) samples for chemical composition and digestibility analysis.
View Article and Find Full Text PDFInfluence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling.
Food Res Int
December 2024
College of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Ningbo University, Ningbo 315211, China. Electronic address:
This study investigated the effects of pineapple peel powder with varied chemical profiles and sonication-assisted polyphenol biotransformation during fermentation on the quality characteristics of yogurt products. It aimed at exploring the feasibility of sonication-assisted fermentation to enhance the physicochemical properties, control post-acidification, and improve antioxidant activities in yogurts fortified with polyphenol-rich pineapple peel powder. Targeted analysis showed that polyphenol-rich pineapple dietary fiber obtained by ultrasonication-assisted extraction (NPFU) exhibited the slowest rates of acidification, highest antioxidant capacity, and lowest degree of whey separation at 21.
View Article and Find Full Text PDFSynthesis of Silver Nanoparticles and Gold Nanoparticles Used as Biosensors for the Detection of Human Serum Albumin-Diagnosed Kidney Disease.
Pharmaceuticals (Basel)
October 2024
Department of Materials and Textile Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120, Thailand.
Article Synopsis
- This study focuses on creating a screen-printed carbon electrode enhanced with silver and gold nanoparticles for detecting human serum albumin (HSA) using eco-friendly methods.
- Silver and gold nanoparticles were synthesized from pineapple peel extract and characterized with various techniques, showing sizes between 10 and 30 nm.
- The modified electrodes exhibited better electrochemical performance than standard electrodes and successfully detected HSA in concentrations ranging from 10 to 400 μg/mL.
Development of Edible Coatings Based on Pineapple Peel ( L.) and Yam Starch () for Application in Acerola ( DC).
Foods
September 2024
Programa de Pós-Graduação em Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife 50670-901, Brazil.
Article Synopsis
- - Acerola fruits have high nutritional value but degrade quickly, which complicates their commercialization; using edible coatings can help protect and maintain their quality during storage.
- - A new edible coating made from pearl pineapple peel flour and yam starch has been developed, showing effective moisture retention and minimal weight loss, particularly when refrigerated.
- - The study found that the coated acerolas (T3 treatment) maintained better color and soluble solid levels compared to uncoated and glycerol-coated fruits, indicating that this coating technology can enhance the post-harvest quality of acerola.
Characterization of chemical composition of eco-enzyme derived from banana, orange, and pineapple pineapple peels.
Braz J Biol
September 2024
Quilla Herbal Indonesia, Bandung , West Java, Indonesia.
Article Synopsis
- * The study aimed to analyze and characterize the organic compounds found in eco-enzymes from different raw materials, highlighting their potential for sustainable waste management.
- * High-liquid chromatography (HPLC) was used to identify eight organic compounds, including acetic acid, citric acid, lactic acid, and oxalic acid, with notable concentrations found in fruit peel fermentations.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!