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January 1, 2025Sustainable Food TechnologyOpen Access

Physicochemical and techno-functional characterization of fibers and powders from leaves of stubble of two cultivars (MD2 and Smooth Cayenne) of pineapple (Ananas comusus L.)

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Authors

JSJennifer Patricia Silva-CardenasMVM.E. Vázquez-BarriosLZLuis F. Zubieta‐Otero

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Overview

Analysis reveals high oil retention and swelling capacity of pineapple fibers, indicating promising food industry usage.

Key Points

  • Pineapple fibers exhibit a significant oil retention capacity, enhancing their functionality in food products.
  • Analysis shows high water swelling capacity and essential minerals such as K, Ca, P, and Mg, ensuring nutritional benefits.
  • Characterization involved exploring physicochemical properties and techno-functional attributes of pineapple stubble fibers.
  • These findings suggest that pineapple stubble can serve as a nutritious alternative in food applications.

Cite This Study

Silva-Cardenas et al. (2025) studied this question.

synapsesocial.com/papers/68af799f7567bf4f94ff149ahttps://doi.org/10.1039/d5fb00263j
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