A comprehensive review of pineapple processing and its by-product valorization in India

August 24, 2023 | Food Chemistry Advances |

Conducted by the Indian Institute of Technology Kharagpur and TKM Institute of Technology, India, this study delves into the complexities of pineapple processing, a vital aspect considering pineapple is the third most consumed fruit in India. Focusing on overcoming challenges related to shelf-life and post-harvest management, the research emphasizes the importance of proper post-harvest handling procedures. Value addition through products like jams, jellies, juices, and more, coupled with optimal storage conditions, emerges as a solution to reduce fruit losses. However, the study also addresses the environmental concerns arising from post-processing waste, including crowns, cores, peels, and pomace. Proposing a sustainable approach, the review explores the potential of utilizing these by-products for extracting valuable compounds such as enzymes, antioxidants, ethanol, vinegar, and organic acids. This comprehensive overview aims to shed light on the current processing landscape and by-product utilization, paving the way for sustainable practices in the pineapple industry in India. Read more