Índice
Literatura académica sobre el tema "PINEAPPLE PEEL POWDER"
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte las listas temáticas de artículos, libros, tesis, actas de conferencias y otras fuentes académicas sobre el tema "PINEAPPLE PEEL POWDER".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Artículos de revistas sobre el tema "PINEAPPLE PEEL POWDER"
1
Pranatasari, Dewi, Rido Florensius Manik, Budi Purwo Widiarso y Wida Wahidah Mubarokah. "Daya Antelmintik Serbuk Kulit Nanas (Ananas comosus) terhadap Cacing Haemochus contortus pada Domba". Jurnal Sain Veteriner 39, n.º 3 (1 de diciembre de 2021): 250. http://dx.doi.org/10.22146/jsv.66420.
Texto completoResumen
The problem facing sheep breeders in breeding sheep was digestive tract parasite of worm (nematodiasis and haemonchosis). Resistance to anthelmintics was the reason for the study of alternative medication of H. contortus infection. It aimed at finding out the effectiveness of the application of pineapple peel powder as H. contortus anthelmintic in sheep and the dose of the pineapple peel powder as the H. contortus anthelmintic. It used 15 sheep that were assigned to 5 groups. Group I served as positive control with the application of albendazole (Kalbazen) anthelmintic, Group II was treated using the pineapple peel powder at the dose of 150 mg/kg BW. Group III was treated using the pineapple peel powder at the dose of 200 mg/kg BW. Group IV was treated using the pineapple peel powder at the dose of 250 mg/kg BW. And, Group V served as negative control without any treatment. The treatments were conducted for 14 days and the resulting statistic data were analyzed using comparative descriptive method by comparing initial data (before the treatments) and final data (after the treatments). The comparative data showed that there was significant change in the observed variables. The results of the study showed that the pineapple peel powder could be used as the anthelmintic of the H. contortus in the sheep and the dose of 250 mg/kg BW most significantly decreased the mean number of the eggs of the worm per gram of feces
2
Mangalisu, Azmi y Armita Permatasari. "Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda". Jurnal Ilmu Peternakan Terapan 4, n.º 1 (10 de diciembre de 2020): 1–6. http://dx.doi.org/10.25047/jipt.v4i1.2343.
Texto completoResumen
Ayam Kampung Unggul Sinjai (AKUSI) is a type of native chicken that is slaugthered when culled,has tough and easily rancid. The marination process using pineapple peel powder is expected toreduce meat rancidity. The purpose of this study was to carry out a marination process usingpineapple peel powder at different times and its effect on meat rancidity. This study used aCompletely Randomized Design (CRD) factorial pattern with 2 factors, namely the marinationprocess using pineapple peel powder and different times. The variables tested in this study werethe pH and TBA value. The data obtained were analyzed by analysis of variance and further testedthe Least Significant Difference (LSD). The results showed that culled AKUSI rancidity could bereduced by marination process using pineapple peel powder. The provision of pineapple peelpowder at 15% with 90 minutes marination time was the best marination to reduce the meatrancidity.
3
Nida, V., V. Saraswaty, R. C. Nissa, E. S. Endah, D. Ratnaningrum, C. Risdian y H. Setiyanto. "Antibacterial potential of zinc oxide nanoparticles derived from pineapple peel aqueous extract". IOP Conference Series: Earth and Environmental Science 1201, n.º 1 (1 de junio de 2023): 012086. http://dx.doi.org/10.1088/1755-1315/1201/1/012086.
Texto completoResumen
Abstract Pineapple peel waste contains antioxidant molecules. This paper describes a facile, efficient, and environmentally friendly approach for synthesizing ZnO nanoparticles using pineapple peel aqueous extract. This method aims to reduce the use of harmful chemicals in producing ZnO nanoparticles using zinc nitrate as a salt precursor and evaluating their antibacterial. Pineapple peel aqueous extract was obtained by macerating pineapple peel powder in distilled water. Engaging Zn(NO3)2, pineapple peel aqueous extract, and NaOH, ZnO NPs were successfully prepared by biosynthesis. X-ray diffraction (XRD) analysis and Fourier transform infrared (FTIR) spectroscopy was utilized to confirm the formation of ZnO NPs, while scanning electron microscopy (SEM) was employed to see the morphology and size distribution of nanoparticles. The antibacterial activity of pineapple peel extract-ZnO nanoparticles (pp-ZnO NPs) against Gram-positive and Gram-negative bacteria was evaluated by an agar disc diffusion method. The SEM images showed that by applying pineapple peel aqueous extract, the pp-ZnO with an average size below 100 nm with a mixture of flakes and rod-like shapes were obtained. The XRD pattern confirmed the wurtzite phase of ZnO, while antibacterial assay results showed that the pp-ZnO actively inhibited B. subtilis and E.coli. at concentrations of 5 and 10 wt%. Therefore, phyto-assisted synthesis mediated by pineapple peel wastes is a promising green approach to preparing ZnO nanoparticles.
4
Darmawati, Sri, Aprilia Indra Kartika, Diazti Ihza Aulia, Wuri Handayani y Itsna Risqi Aziz. "Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff". Trends in Sciences 20, n.º 3 (25 de diciembre de 2022): 6519. http://dx.doi.org/10.48048/tis.2023.6519.
Texto completoResumen
Mutton, buffalo and beef meats have a tough texture and sometime is hard to eat. Naturally, enzymatic processing using plant-based compound, including, chayote (Sechium edule), pineapple (Ananas comosus) and biduri (Calotropis gigantea) contains abundance protease that potential to be developed. This research aims to compare the effect chayote, pineapple peel and biduri leaves to tenderize mutton, beef and buff meat at various doses. The sample meats, mutton, beef and buff were obtained from upper leg (round) part. The chayote, pineapple peel powder and biduri leaves was processed into powder and used to smear meats surface with the concentration of 5, 10 and 15 % of natural tenderizers powder from total meat wight (w/w), for 60 min. After treatment the Barford protein analysis using Bio-Rad protein assay was conducted to measure protein concentration, continued with SDS-PAGE analysis using Laemlli method. The structural observation was performed using Scanning Electron Microscope (SEM). The result performs hydrolysis process using pineapple and biduri leaves on mutton and beef produce light protein bands below 26, 34 and between 55 to 43 kDa. The application of natural tenderizer, including pineapple peel, biduri leaf and chayote peel is effectively tenderize the mutton, beef and buff meat. Furthermore, the pineapple peel and biduri leaves powder are the most potential tenderizer for mutton and beef. However, buff is most least tenderized meat among other and it may need an extra dosage or incubation period to get appropriate result.
HIGHLIGHTS
Natural protease can be extracted from abundance and economical material that potential used for tenderizing mutton, buffalo and beef meat
Chayote, pineapple peel and biduri leaf contain high protease for natural tenderizer
The higher natural tenderizer, the higher short chain peptide released from the meat, but it might result in taste change of the meat
High proteases found in chayote fruit, pineapple fruit skin, and biduri leaf
The novelty in this research is waste-based protease sources and its application for tenderizing mutton, buffalo and beef, then microstructural analysis and protein profiles are used to determine the effectiveness of the tenderizing meat process
5
Chumee, J. y P. Khemmakama. "Carboxymethyl Cellulose from Pineapple Peel: Useful Green Bioplastic". Advanced Materials Research 979 (junio de 2014): 366–69. http://dx.doi.org/10.4028/www.scientific.net/amr.979.366.
Texto completoResumen
The pineapple peel cellulose can be convert to carboxymethyl cellulose (CMC) by etherification. The pure cellulose from pineapple can be prepared by refluxing of pineapple peel powder with 0.5 M HCl and 1 M NaOH solution at 90°C for 1 h and 2 h, respectively. Then, the solid material was bleached with calcium hypochlorite. The pure cellulose was soaked in mixed solution between isopropyl alcohol and NaOH for 12 h. After that, it was reacted with cholroacetic acid at 55°C for 6 h. The optimum condition for carboxymethylation was cellulose 5 g, cholroacetic acid 13.0 g and 40%w/v NaOH 50 mL. The optimised product had a DS of 0.50 and used as constituent in bioplastic. The application of pineapple peel bioplastic probably is green packaging of dehydrated materials.
6
Campos, Débora A., Tânia B. Ribeiro, José A. Teixeira, Lorenzo Pastrana y Maria Manuela Pintado. "Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients". Foods 9, n.º 1 (7 de enero de 2020): 60. http://dx.doi.org/10.3390/foods9010060.
Texto completoResumen
Industrial by-products are produced every day through fruit processing industries. Pineapple is not an exception; when processed, around 60% (w/w) of its weight are peels, stem, trimmings, and crown, the only used fruit part for human consumption. Due to high concerns of sustainability in the food system and negative high impact of human practice in the environment, a strategy has to be developed. Therefore, a green chemistry approach was applied to pineapple by-products to make an integrated valorization by the extraction of bioactive molecules. Two pineapple by-products (peels and stems) were studied, applying a green chemistry approach, which means the non-use of organic solvents or extreme methodologies. A subdivision of each by-product was done by the application of a juice machine. The peels and stems in the fresh state were ground separately, creating two fractions for each by-product—a juice and a wet pulp (press cake). The press cake was characterized, dried, and ground to create a fine powder flour. To the juice, a precipitation methodology with polysaccharides was applied, which allowed the bromelain separation (developing of an enzymatic fraction) from the fruit juice. The enzymatic extract was freeze-dried, and the juice was spray-dried, developing two more fine powders. Thus, three new ingredients were produced from each by-product, creating a total of six new ingredients. Overall, the enzymatic fractions represented around 0.26% (w/w) of pineapple weight. Pineapple stem juice represented 4.8% (w/w), and peel juice represented 17.3% (w/w). Pineapple stem flour represented 3.1% (w/w), and peel flour represented 11.4% (w/w) of the total pineapple weight. To valorize the by-products juices, a full characterization was performed of bioactive molecules and biological activities. When comparing the two juices, the peel juice showed lower content of total phenolic compounds, lower antioxidant capacity, and lower content of vitamin C. The different phenolic compounds were identified by HPLC analysis in the two pineapple by-products juices. However, the same compounds in both juices were quantified (chlorogenic, caffeic, and ferulic acids). On the other hand, the by-products flours had a high content of insoluble dietary fiber (IDF), mainly cellulose and hemicellulose. Therefore, the approach applied in this work opens the door to the production of green products, as a result of by-products valorization. This could be applied not only in the food industry but also in the nutraceutical and cosmetic industries.
7
Mandasari, Weni, Berlian Sitorus y Rudiyansyah Rudiyansyah. "Adsorpsi Logam Cd Menggunakan α-Selulosa dari Kulit Buah Nanas". Jurnal Teknologi Lingkungan Lahan Basah 11, n.º 2 (3 de julio de 2023): 509. http://dx.doi.org/10.26418/jtllb.v11i2.66762.
Texto completoResumen
Pineapple fruit is widely consumed that impact on the waste produced. One of which is pineapple peel has a high cellulose content of around 69.5-71%. In this research, the synthesis of α-cellulose from pineapple peel was tings in order produce an adsorbent for Cd2+ metal ions. The prepared pineapple peel powder was delignified using 2% NaOH to remove lignin, were delignified again using 18% NaOH. The α-cellulose formed was bleached using 3.5% NaOCl. α-cellulose was hydrolyzed using H2SO4 with various concentrations of 2, 3 and 4%. The goal is to determine the optimum absorption of the adsorbent. Based on this research, it was found that the maximum adsorption capacity was obtained at 4% H2SO4 variation which is 108 mg/g and an efficiency of 54%. The adsorption isotherm model on cellulose meets the assumptions of chemical, and physical adsorption as shown by the R2 value of 0.999. Chemical adsorption (Langmuir isotherm) is indicated by the reaction of the OH group with the metal ion Cd2+. Physical adsorption (Freundlich isotherm) that occurs at heterogeneous adsorption sites supported by changes in surface area (BET) values.
8
Sharma, Sanjeev, Ranendra Kumar Majumdar, Naresh Kumar Mehta y Nilesh Prakash Nirmal. "Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix)". Foods 11, n.º 20 (15 de octubre de 2022): 3223. http://dx.doi.org/10.3390/foods11203223.
Texto completoResumen
The effects of ethanolic pineapple peel extract (PPE) powder at various concentrations (0–1.50%, w/w) on the gelling properties of silver carp surimi were investigated. The pineapple peel extract produced with 0–100% ethanol, revealed that 100% ethanol had the highest bioactive properties. Surimi gels with added PPE powder demonstrated improved gel strength (504.13 ± 11.78 g.cm) and breaking force (511.64 ± 11.80 g) up to 1% PPE addition; however, as PPE concentration increased beyond 1%, the gel strength decreased. Similarly, with the addition of 1% PPE powder, more hydrophobic bonds and fewer sulfhydryl groups and free amino groups were seen. However, the gels with PPE powder added showed a slight reduction in the whiteness of the surimi gels. FTIR analysis indicated that the fortification with PPE powder brought about the secondary structure of myofibrillar proteins; peaks shifted to the β-sheet region (PPE gels) from the α-helix region (control). SEM analysis indicated that the gel with 1% PPE powder had a relatively organized, finer and denser gel architecture. Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.
9
Lacivita, Valentina, Anna Lucia Incoronato, Amalia Conte y Matteo Alessandro Del Nobile. "Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach". Foods 10, n.º 6 (11 de junio de 2021): 1359. http://dx.doi.org/10.3390/foods10061359.
Texto completoResumen
This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a screw cap in air, with and without the addition of a by-product peel powder. Specifically, amounts of 2.5% and 5% (w/v) of pomegranate peel powder were put into each container. Both the microbiological and sensory qualities of the fruit salad were monitored during storage at 5 °C for 28 days. The results demonstrated that the fruit salad with the by-products showed lower counts of total mesophilic bacteria, total psychrotrophic microorganisms, yeasts, and lactic acid bacteria compared to the control, thus confirming the recognized antimicrobial properties of pomegranate peel. The other interesting finding of this study is that the addition of the investigated by-product in fruit salad did not worsen the main sensory attributes of fresh-cut fruit. Therefore, these preliminary results suggest that pomegranate peel powder has potential applications as a natural preservative in the fresh-cut food sector.
10
Lourenço, Sofia C., Débora A. Campos, Ricardo Gómez-García, Manuela Pintado, M. Conceição Oliveira, Diana I. Santos, Luiz C. Corrêa-Filho, Margarida Moldão-Martins y Vítor D. Alves. "Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying". Foods 10, n.º 6 (1 de junio de 2021): 1255. http://dx.doi.org/10.3390/foods10061255.
Texto completoResumen
Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.
Tesis sobre el tema "PINEAPPLE PEEL POWDER"
1
KUMAR, ANUJ. "REMOVAL OF FLUORIDE FROM DRINKING WATER USING LOW COST WASTE ADSORBENTS". Thesis, 2016. http://dspace.dtu.ac.in:8080/jspui/handle/repository/15326.
Texto completoResumen
Fluoride is a poison that accumulates in our bones. It has been associated with cancer in
young males; osteoporosis; reduced I.Q; and hip fractures in the elderly, to name a few.
Fluoride in nature exists as mineral deposits and, naturally, contaminates our ground water
resources. Besides, surface water is also being polluted by fluoride due to various
anthropogenic activities. The permissible limit of fluoride concentration in drinking water
is 1.5mg/L according to WHO guidelines. Therefore, knowledge of its removal, using best
technique with maximum efficiency is needed. Among various techniques adsorption
occupies a prominent place in fluoride removal. As cost is an important consideration in
most developing countries, efforts have been made to explore the possibility of using
various low cost adsorbents that are abundant, readily available and are derived from waste
materials.
In this study, the adsorption behavior of Lemon peel powder and Pineapple peel powder
has been studied in order to consider its application for fluoride removal. The batch
adsorption method was employed: Laboratory investigation of the potential of Lemon peel
powder and Pineapple peel powder to remove fluoride from aqueous solution has been
studied. The effects of various experimental parameters such as pH , adsorbent dosage and
contact time were investigated . The equilibrium data have been analyzed by the Langmuir
and Freundlich models.