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Waste Utilization of Pineapple Fruit-Enhancement of Economical Value of Waste.

Shilpa, R. and Theju, C. (2011) Waste Utilization of Pineapple Fruit-Enhancement of Economical Value of Waste. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Utilization of pineapple waste to give a value addition to it was carried out in this study. Pineapple waste includes core, peel and crown which accounts for nearly 48% of the whole fruit. Proximate composition analysis of peel and the core which remains as waste in the pineapple processing industry was carried out. And estimation of activity of bromelain and cellulase from waste (peel and core) at different pH using different substrates was also done to evaluate its potential for commercial extraction. And it was found that is more active in inedible regions of pineapple fruit and optimum activity can be seen in ph ranging from 3.4 to 4.2. Cellulase enzyme was found to be more active in peel region than core and optimum Ph was in the range 3.4 to 3.8. Pineapple crown which is highly fibrous was used to produce paper which could be used as a packaging material for storing fruits and vegetables. The mechanical property of the paper was improved by coating them with PVA and CMC. The paper was also coated with KMnO4 and extracts of neem and mimosa pudica and they were evaluated for their effect on the shelf of the fruits by wrapping them around the mango fruit. It was observed that on coating the papers with PVA, its tensile strength increased and CMC enhanced the water absorption capacity of the paper thus making it suitable to be used for wet wrapping. Further based on the results of texture and color analysis it was observed that the ripening in the fruits wrapped inside the KMnO4 coated paper had retarded and it had ripened less than the unwrapped control fruit after 10 days. And the paper coated with neem and mimosa extracts prevented the fruits from insect and microbial attack and they remained more firm and fresh than the control fruit which had developed disease after 10 days. Thus the pineapple crown which is a waste was transformed into an active packaging material which can be used to increase the shelf life of fruits and vegetables economically.
Uncontrolled Keywords: pineapple waste; Utilization; value addition; mimosa pudica; neem
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Aug 2011 04:33
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.com/id/eprint/10327

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