Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages

Figures & data

Table 1. Mixture design for studying the ternary mixture (% proportion) of pineapple dietary fibre concentrate (PDFC), pork meat and turkey meat in Vienna sausage formulation.

Tabla 1. Diseño de mezclas para el estudio de la mezcla ternaria (% de proporción) del concentrado de fibra dietaria de piña (PDFC), carne de cerdo y carne de pavo en la formulación de salchichas tipo Viena.

Blend	Component proportions (%) in the ternary mixture
	x1 (pork)	x2 (turkey)	x3 (PDFC)
A	1 00	0	0
B	90	0	10
C	0	90	10
D	0	100	0
E	47.5	47.5	5
F	95	0	5
G	0	95	5
H	45	45	10
I	50	50	0
J	67.5	25	7.5
K	25	67.5	7.5
L	72.5	25	2.5
M	25	72.5	2.5

Table 2. Chemical composition of fresh (FPP) and pressure-steamed (SPP) pineapple pomace, and pineapple dietary fibre concentrates (PDFCs).

Tabla 2. Composición química del bagazo de piña fresco (BPF) y tratado con vapor a presión (BPV), y concentrados de fibra dietaria de piña (CsFDP).

Parameter	FPP	SPP	FPDFC-HD	SPDFC-HD	FPDFC-L	SPDFC-L
Moisture (g/kg FW)	825.4 ± 15.4^a	822.5 ± 1.10^a	36.0 ± 0.32^c	29.3 ± 0.36^c	48.5 ± 0.16^b	46.3 ± 0.15^b
Ash (g/kg DW)	28.4 ± 0.6^a	18.9 ± 0.08^b	8.9 ± 0.08^c	15.6 ± 0.01^b	15.6 ± 0.04^b	20.6 ± 0.27^a
Proteins (g/kg DW)	19.8 ± 0.2^d	49.2 ± 0.11^a	18.7 ± 0.04^e	34.2 ± 0.10^c	43.8 ± 0.11^b	46.0 ± 0.24^b
Fat (g/kg DW)	9.3 ± 0.5^b	14.1 ± 0.19^a	18.6 ± 0.14^a	5.1 ± 0.23^c	7.1 ± 0.23^b	2.1 ± 0.07^d
Carbohydrates (g/kg DW)	358.9 ± 0.24^a	310.4 ± 0.31^b	70.5 ± 0.07^d	8.8 ± 0.62^e	NC	121.5 ± 0.24^c
Polyphenols (g GAE/kg DW)	6.42 ± 0.22^b	8.92 ± 0.18^a	4.92 ± 0.17^d	5.80 ± 0.89^c	4.07 ± 0.36^d	5.45 ± 0.21^c
Antioxidant capacity
FRAP assay (µmol TE/g DW)	45.10 ± 1.43^b	49.57 ± 1.88^a	35.69 ± 1.07^d	43.15 ± 1.32^c	35.0 ± 0.89^d	43.48 ± 1.25^c
ABTS^•+ assay (µmol TE/g DW)	7.50 ± 0.73^b	8.63 ± 0.30^a	7.42 ± 0.02^b	8.12 ± 0.01^a	1.57 ± 0.20^c	8.78 ± 0.02^a
Total carotenoids (mg equivalent β-carotene/kg DW)	4.4 ± 0.01^e	6.30 ± 0.09^b	4.37 ± 0.00^e	11.33 ± 0.02^a	5.52 ± 0.01^c	5.01 ± 0.01^d

Data expressed as mean ± standard deviation of three independent experiments. Means in a column followed by different superscript letters are significantly different (p ≤ 0.05). FPDFC-HD: PDFC from fresh pomace and hot air-dried; SPDFC-HD: PDFC from pressure-steamed pomace and hot air-dried; FPDFC-L: PDFC from fresh pomace and lyophilized; SPDFC-L: PDFC from pressure-steamed pomace and lyophilized. NC = No calculated.

Datos expresados como la media ± desviación estándar de tres experimentos independientes. Promedios en una columna seguido de diferentes letras en súper índice son significativamente diferentes (p ≤ 0,05). CFDBPF-SC: CFDP de bagazo fresco secado con aire caliente; CFDBPV-SC: CFDP de bagazo tratado con vapor a presión y secado con aire caliente; CFDBPV-L: CFDP de bagazo tratado con vapor a presión y liofilizado. NC = No calculado.

Table 3. Dietary fiber content and technological properties of fresh (FPP) and pressure-steamed (SPP) pineapple pomace and selected pineapple dietary fiber concentrates (PDFCs).

Tabla 3. Contenido de fibra dietaria y propiedades tecnológicas del bagazo de piña fresco (BPF) y tratado con vapor a presión (BPV), y concentrados de fibra dietaria de piña seleccionados (CsFDP).

Parameter	FPP	SPP	FPDFC-HD	SPDFC-HD	SPDFC-L
Total dietary fiber (g/kg)	583.6 ± 8.0^e	607.4 ± 8.4^d	883.3 ± 5.2^b	936.3 ± 8.09^a	809.8 ± 7.9^c
Insoluble dietary fiber (g/kg)	519.3 ± 7.0^b	509.3 ± 10.7^b	750.8 ± 7.6^a	763.5 ± 3.9^a	767.8 ± 13.1^a
Soluble dietary fiber (g/kg)	642.0 ± 11.0^d	98.1 ± 2.3^c	1325 ± 17.4^b	172.8 ± 6.9^a	42.0 ± 1.9^d
WHC (g water/g)	14.03 ± 34^b	14.45 ± 0.66^b	14.84 ± 1.05^b	17.68 ± 2.43ª	14.63 ± 1.26^b
SWC (mL water/g)	9.97 ± 0.48^c	6.94 ± 0.39^e	13.96 ± 0.01^b	16.49 ± 0.07^a	10.14 ± 0.30^c
OHC (g oil/g)	0.08 ± 0.01^a	0.04 ± 0.01^b	0.01 ± 0.00^c	0.01 ± 0.00^c	0.005 ± 0.00^d

Data expressed in dry weight as mean ± standard deviation of three independent experiments. Means in a column followed by different superscript letters are significantly different (p ≤ 0.05). FPDFC-HD: PDFC from fresh pomace and hot air-dried; SPDFC-HD: PDFC from pressure-steamed pomace and hot air dried; SPDFC-L: PDFC from pressure-steamed pomace and lyophilized.

Datos expresados como la media ± desviación estándar de tres experimentos independientes. Promedios en una columna seguido de diferentes letras en súper índice son significativamente diferentes (p ≤ 0,05). CFDBPF-SC: CFDP de bagazo fresco secado con aire caliente; CFDBPV-SC: CFDP de bagazo tratado con vapor a presión y secado con aire caliente; CFDBPV-L: CFDP de bagazo tratado con vapor a presión y liofilizado.

Figure 1. High-performance liquid chromatography profile of the phenolic acids in SPDFC-HD at 300 nm: (1) gallic acid; (2) cafeic acid; (3) chlorogenic acid; (4) p-coumaric acid; (5) cinnamic acid.

Figura 1. Perfil de cromatografía líquida de alto rendimiento de los ácidos fenólicos en SPDFC-HD a 300 nm: (1) ácido gálico; (2) ácido cafeico; (3) ácido clorogénico; (4) ácido p-cumárico; (5) ácido cinámico.

Figure 2. Scanning electron microscopy image of (a) fresh (FPP) and (b) steamed (SPP) pineapple pomace.

Figura 2. Imagen de microscopía electrónica de barrido de (a) orujo de piña fresco (FPP) y (b) cocido al vapor (SPP).

Figure 3. Scanning electron microscopy image of pineapple dietary fiber concentrates from steamed pomace and (a) lyophilized (SPDFC-L) or (b) hot air-dried (SPDFC-HD).

Figura 3. Imagen de microscopía electrónica de barrido de concentrados de fibra dietética de piña de orujo al vapor y (a) liofilizada (SPDFC-L) o (b) secada al aire caliente (SPDFC-HD).

Table 4. Profile of phenolic acids (μg/g DW) of fresh (FPP) and pressure-steamed (SPP) pineapple pomace, and selected pineapple dietary fiber concentrates (PDFCs).

Tabla 4. Perfil de ácidos fenólicos (μg/g DW) de bagazo de piña fresco (BPF) y tratado por vapor a presión (BPV) y concentrados de fibra dietaria de piña seleccionados (CsFDP).

No	Compound	FPP	SPP	FPDFC-HD	SPDFC-HD
1	Gallic acid	15.27 ± 1.21^c	371.80 ± 27.22^a	16.69 ± 1.59^c	159.24 ± 6.37^b
2	Chlorogenic acid	24.39 ± 0.64^a	7.25 ± 0.05^c	4.16 ± 0.18^d	12.05 ± 0.93^b
3	Cafeic acid	18.10 ± 2.05^a	9.59 ± 0.33^b	0.76 ± 0.27^d	3.71 ± 0.21^c
4	p-coumaric acid	26.39 ± 0.57^a	21.98 ± 0.21^bc	16.70 ± 6.90^c	24.41 ± 6.04^a
5	Cinnamic acid	112.46 ± 4.82^b	64.01 ± 0.35^c	65.50 ± 0.46^c	134.05 ± 1.34^a

Data expressed as mean ± standard deviation of three independent experiments. Means in a column followed by different superscript letters are significantly different (p ≤ 0.05). FPDFC-HD: PDFC from fresh pomace and hot air dried; SPDFC-HD: PDFC from pressure-steamed pomace and hot air dried.

Datos expresados como la media ± desviación estándar de tres experimentos independientes. Promedios en una columna seguido de diferentes letras en súper índice son significativamente diferentes (p ≤ 0,05). CFDBPF-SC: CFDP de bagazo fresco secado con aire caliente; CFDBPV-SC: CFDP de bagazo tratado con vapor a presión y secado con aire caliente.

Table 5. Regression coefficients of special cubic model equations.

Tabla 5. Coeficientes de regresión de las ecuaciones del modelo cúbico especial.

Response	Parameters							$R^2$
	$b_1$	$b_2$	$b_3$	$b_{12}$	$b_{13}$	$b_{23}$	$b_{123}$
Moisture	67.87	70.70	−313.53	−7.34	−347.98	352.98	17.89	0.8967
Residual nitrites	69.74	71.20	−615.69	−6.12	458.02	457.20	93.99	0.9847
Carotenoids	0.10	0.11	6.29	0.015	−2.275	−3.124	−0.987	0.9777
Polyphenols x 10^2	159.88	254.08	−7545.59	−106.55	11,150.07	9424.76	−145.02	0.9139
Antioxidant capacity (FRAP)	9.57	11.55	−937.29	8.42	1196.83	1166.44	−46.17	0.8259
Shear force	7.68	7.96	506.62	2.05	−430.73	−480.47	−41.52	0.9031
Shrinkage	9.24	11.14	24.07	−3.02	−52.72	−62.20	−119.24	0.7731
L*	60.02	64.11	315.21	11.66	−301.45	−333.90	−69.39	0.8216
a*	8.85	8.18	11.09	1.27	−27.51	−33.23	−0.83	0.7667
b*	10.65	13.02	312.39	4.05	−253.28	−259.38	9.35	0.8895

Bold numbers indicate significant parameter estimates (p ≤ 0.05).

Números en negritas indican parámetros estimados significativamente (p ≤ 0,05).