ananas comosus
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Polymers ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 264
Felix M. Carbajal Gamarra ◽  
José C. C. Santana ◽  
Segundo A. V. Llanos ◽  
Jorge A. Heredia Pérez ◽  
Fábio Richard Flausino ◽  

The demand for bromelian and pineapple fruit has been increasing substantially in the world because of their benefits for the human health and use in diverse areas. In this context, this work aimed to study the capacity of higher retention (concentration); bromelain activity underwent ultrafiltration from pineapple juice (Ananas comusus L. Merrill). All assays were carried out at pH 7.0 and 7.5, and at 0.05 and 0.40 bar of transmembrane pressures. Results have shown that at the best operating conditions, between 85 and 87% of bromelain activity was recovered using the plain membrane separation process at 0.05 bar. The ultrafiltration has shown the capacity to retain 100% of proteolytic activity of the bromelain extracted. The samples have kept the same physics properties after ultrafiltration, and the result was verified via electrophoresis. The bromelain enzyme obtained was characterized, and pH 7 and between 30 and 40 °C were the best conditions. Therefore, this work shows that the use of both polymeric membranes has shown high efficiency, and can be used in the purification of bromelain enzymes.

Rahat Bin Robbani ◽  
Rasel Talukder ◽  
Md. Abu Zubair ◽  

The number of artificially ripened pineapples is outnumbered than the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore the physicochemical changes and organoleptic acceptability of the naturally ripened and artificially ripened pineapples. Farmers used different chemicals such as calcium carbide, ethylene, besides growth hormones to reduce production loss. Here we evaluated the content of moisture, ash, protein, fat, crude fiber, reducing sugar, total sugar, titratable acidity, sucrose, and vitamin C in both naturally ripened and artificially ripened pineapples. Artificially ripened pineapples showed a significantly lower vitamin C than naturally ripened ones, but arsenic content was nil in both samples. In the case of color and appearance, there was no significant difference between the two samples, but in case of the other organoleptic properties, such as flavor, sweetness, sourness, the natural one was more acceptable. Thus naturally ripened pineapples are more beneficial to consumers than artificially ripened ones.

Lijun Feng ◽  
Juntao Wang ◽  
Meiqin Mao ◽  
Wei Yang ◽  
Mark Owusu Adje ◽  

Abstract Ananas comosus var. bracteatus f. tricolor (GL1) is a red pineapple accession whose mostly green leaves with chimeric white leaf margins turn red in spring and autumn and during flowering. It is an important ornamental plant and ideal plant research model for anthocyanin metabolism, chimeric leaf development, and photosynthesis. Here, we generated a highly contiguous chromosome-scale genome assembly for GL1 and compared it with other 3 published pineapple assemblies (var. comosus accessions MD2 and F153, and var. bracteatus accession CB5). The GL1 assembly has a total size of ∼461 Mb, with a contig N50 of ∼2.97 Mb and Benchmarking Universal Single-Copy Ortholog score of 97.3%. More than 99% of the contigs are anchored to 25 pseudochromosomes. Compared with the other 3 published pineapple assemblies, the GL1 assembly was confirmed to be more continuous. Our evolutionary analysis showed that the Bromeliaceae and Poaceae diverged from their nearest common ancestor ∼82.36 million years ago (MYA). Population structure analysis showed that while GL1 has not undergone admixture, bracteatus accession CB5 has resulted from admixture of 3 species of Ananas. Through classification of orthogroups, analysis of genes under positive selection, and analysis of presence/absence variants, we identified a series of genes related to anthocyanin metabolism and development of chimeric leaves. The structure and evolution of these genes were compared among the published pineapple assemblies with reveal candidate genes for these traits. The GL1 genome assembly and its comparisons with other 3 pineapple genome assemblies provide a valuable resource for the genetic improvement of pineapple and serve as a model for understanding the genomic basis of important traits in different pineapple varieties and other pan-cereal crops.

2022 ◽  
Vol 52 (6) ◽  
Daniel Felipe Toro Suárez ◽  
Luciana Leite de Andrade Lima ◽  
Thayza Christina Montenegro Stamford ◽  
Dayanne Consuelo da Silva ◽  
Tiago Gomes Santos ◽  

ABSTRACT: This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon.

Tran Thien Hien ◽  
Hoang Quang Binh ◽  
Tran Bach Long ◽  
Nguyen Van Muoi ◽  
Tran Thanh Truc

Phyton ◽  
2022 ◽  
Vol 91 (2) ◽  
pp. 333-348
Wei Yang ◽  
Yuke Lin ◽  
Yanbin Xue ◽  
Meiqin Mao ◽  
Xuzixing Zhou ◽  

2022 ◽  
Vol 282 ◽  
pp. 114576
Abayomi M. Ajayi ◽  
Adekunle I. Coker ◽  
Oyetola T. Oyebanjo ◽  
Iyanuoluwa Mary Adebanjo ◽  
Olusegun G. Ademowo

2021 ◽  
Vol 4 (02) ◽  
pp. 20-30
Siti Hamidatul Aliyah ◽  
Musfirotun Musfirotun ◽  
Nur Antriana

Pineapple contains an enzyme called bromelain which is can be used as antiseptic of mouth, antibacterial, antifungal, and disinfectant. Endophytic mold is a microbe that forms colonies in healthy tissues of living organisms, generally, endophytic microbes do not cause harmful symptoms in the tissue of their host. This study aims to isolate the endophytic shell origin of pineapple peel that has acted as an antibacterial. A total of 3 endophytic capsules, Ac-I, Ac-II and Ac-III were isolated from pineapple skin using PDA media. The three isolates were purified and microscopic examinations were performed. Antibacterial testing was performed by fermentation to produce supernatant, then tested using disc method (Kirby-Bauer method) with Staphylococcus aureus and Escerichia coli test bacteria. The 3 isolates obtained only 1 isolate Ac-III isolates that have activity as antibacterial, with the inhibition zone diameter in bacterium Staphylococcus aureus 7.65 mm while in the bacterium Escerichia coli 6,9 mm.

Ludfia Windyasmara ◽  
Ahimsa Kandi Sariri

Abstract This study aims to determine the effect of the microbiological quality of broiler chicken meat that is marinated using pineapple extracts with different storage times at refrigerator temperature (180C). The stages of this research consisted of 2 stages, namely the first stage of making pineapple extract from fresh pineapples and the second stage was the marination process in which the broiler chicken meat samples were marinated using pineapple extract with a concentration of 30%. The experimental design used in this study was a completely randomized design (CRD) with one treatment factor (0 days, 3 days, 6 days, 9 days and 12 days) with each treatment repeated 4 times, in order to obtain 5 x experimental units. 4 = 20 experimental units. The microbiological analysis observed was the inhibition zone analysis and Total Plate Count (TPC). Giving marination with pineapple extract to the storage time of chicken meat has a significant effect on the inhibition zone. The highest zone of inhibition was 3.23 mm (for 6 days) while the lowest zone of inhibition was 2.21 mm (for 0 days). Provision of pineapple extract marination on the storage time of broiler chicken has a significant effect on the TPC. The highest TPC was 2.29 (for 12 days) while the lowest TPC was 0.30 (for 0 days). Keywords: Broiler chicken; Marination; Microbiological quality; Pineapple extract.   Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kualitas mikrobiologi daging ayam broiler yang dimarinasi menggunakan ekstrak buah nenas dengan lama penyimpanan yang berbeda pada suhu refrigerator (180C). Tahapan penelitian ini terdiri dari 2 tahapan yaitu tahap pertama pembuatan ekstrak buah nenas yang berasal dari buah nenas segar dan tahap kedua adalah proses marinasi dimana sampel daging ayam broiler dimarinasi dengan menggunakan ekstrak buah nenas dengan konsentrasi 30%. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan (0 hari, 3 hari, 6 hari, 9 hari dan 12 hari) dengan masing-masing perlakuan diulang sebanyak 4 kali, sehingga diperoleh unit percobaan 5 x 4 = 20 unit percobaan. Analisis mikrobiologi yang diamati adalah analisis zona hambat dan Total Plate Count (TPC). Pemberian marinasi dengan ektrak buah nenas terhadap lama penyimpanan daging ayam berpengaruh nyata terhadap zona hambat. Zona hambat tertinggi 3,23 mm (selama 6 hari) sedangkan zona hambat terendah 2,21 mm (selama 0 hari). Pemberian marinasi ekstrak buah nenas terhadap lama penyimpanan daging ayam broiler berpengaruh nyata terhadap TPC. TPC tertinggi 2,29 (selama 12 hari) sedangkan TPC terendah 0,30 (selama 0 hari). Kata Kunci: Daging broiler; Ekstrak nanas; Kualitas mikrobiologi; Marinasi.

2021 ◽  
Vol 6 (2) ◽  
pp. 69-73
Ari Sulistyo Rini ◽  
Averin Nabilla ◽  
Yolanda Rati

This study aims to investigate the physical characteristics and photocatalyst activity of biosynthesized ZnO with pineapple (Ananas comosus) peel extract under microwave irradiation. The ZnO powder was prepared in two different concentrations of zinc nitrate hexahydrate (ZNH) at 200mM (Z-200) and 500 mM (Z-500). The optical, structural, and morphological properties of ZnO were analyzed using UV-Vis spectroscopy, X-Ray Diffraction (XRD), and Scanning Electron Microscopy (SEM), respectively. The UV-Vis absorption spectrum showed a wide absorbance peak of ZnO at the wavelength of 300-360 nm with a bandgap energy of 3.22 and 3.25 eV. The XRD result confirmed the wurtzite structure of ZnO with high crystallinity. SEM morphology showed spherical particles with an average particle size of 190-220 nm. For photocatalytic application, ZnO film was fabricated via the doctor blade method from microwave-assisted biosynthesized ZnO powder. ZnO films were then applied under UV-irradiation to examine the photocatalytic degradation of methylene blue. It was found that the catalytic behavior of ZnO film was affected by the starting ZNH concentration with maximum effectiveness of 46% degradation after 2 h.

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