Pineapple rind is a by-product of the pineapple processing industry and contains nutrients and other compounds which must be utilized as a bioresource for socio-economic benefits while preventing the potential problems of improper agroindustrial biomass disposal methods. is an edible oyster mushroom with medicinal properties and can be cultivated on various agroindustrial biomass, including sawdust containing supplements. Pineapple rind was powdered and used as a supplement of composted sawdust at 2%, 5%, 10%, 12%, 15%, and 20% (w/w) on dry weight basis. A control treatment consisted of composted sawdust supplemented with rice bran at 12% (the most utilized composition in Ghana). strain EM-1 was cultivated on these treatments. Factors investigated included the spawn run period, yield, fruiting body weight and size, biological efficiency, and nutritional composition (proximate composition and Copper, Zinc and Lead content) of fruiting bodies harvested from selected high-yielding treatments and the control treatment. Full colonization of all treatments occurred by the 34th day of incubation. Enhanced yield, fruiting body weight and size, and biological efficiency were generally recorded with supplementation at lower concentrations (2% and 5%) compared to treatments supplemented at higher concentrations. There was also a supplement concentration-dependent alteration of the nutritional composition of the mushroom. Powdered pineapple rind can be utilized as an organic supplement at relatively low concentrations in composted sawdust for strain EM-1 cultivation. The use of lower concentrations of powdered pineapple rind in composted sawdust is advantageous as relatively less input will be required to produce higher strain EM-1 yields. Utilization of pineapple rind for mushroom cultivation will extend the pineapple plant value chain, intensify mushroom production in a sustainable way, and minimize agricultural losses.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849906 | PMC |
http://dx.doi.org/10.1002/fsn3.551 | DOI Listing |
J Food Sci Technol
March 2024
School of Biotechnology and Food Technology, Hanoi University of Science, and Technology, Hai Ba Trung, Hanoi, 100000 Vietnam.
Huge amount of waste is generated by the pineapple processing industries which raises concerns regarding its safe disposal into the environment. This ever-increasing problem of waste management can be solved by the valorization of pineapple by-products to high-value compounds. The extraction of proteolytic enzyme, bromelain from pineapple rind using green techniques can help to overcome the drawbacks associated with conventional methods.
View Article and Find Full Text PDFFront Microbiol
June 2023
School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States.
Whole and fresh-cut produce are minimally processed and susceptible to microbial contamination. This study evaluated the survival or growth of on peeled rinds, and fresh-cut produce at different storage temperatures. Fresh-cut fruits and vegetables, including cantaloupe, watermelon, pear, papaya, pineapple, broccoli, cauliflower, lettuce, bell pepper, and kale (25 g pieces) were spot inoculated with 4 log CFU/g of and stored at 4 or 13°C for 6 days.
View Article and Find Full Text PDFFood Sci Anim Resour
February 2019
Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev University of Veterinary and Animal Sciences, Ludhiana, India.
In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.
View Article and Find Full Text PDFPineapple rind is a by-product of the pineapple processing industry and contains nutrients and other compounds which must be utilized as a bioresource for socio-economic benefits while preventing the potential problems of improper agroindustrial biomass disposal methods. is an edible oyster mushroom with medicinal properties and can be cultivated on various agroindustrial biomass, including sawdust containing supplements. Pineapple rind was powdered and used as a supplement of composted sawdust at 2%, 5%, 10%, 12%, 15%, and 20% (w/w) on dry weight basis.
View Article and Find Full Text PDFJ Sci Food Agric
January 2015
Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Av. Padre Cruz, 1649-016, Lisbon, Portugal; CEER - Biosystems Engineering, ISA, University of Lisbon, Tapada da Ajuda, 1349-017, Lisboa, Portugal.
Background: The industrial processing of pineapple generates a high quantity of by-products. To reduce the environmental impact of these by-products and the inherent cost of their treatment, it is important to characterise and valorise these products, converting them into high added value products. Ultra-violet radiation is one of the main sustainable sanitation techniques for fruits.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!