Microbial biotechnology approaches for conversion of pineapple waste in to emerging source of healthy food for sustainable environment

• Published in: International journal of food microbiology Vol. 373; p. 109714
• Main Authors: Awasthi, Mukesh Kumar, Azelee, Nur Izyan Wan, Ramli, Aizi Nor Mazila, Rashid, Siti Aishah, Manas, Nor Hasmaliana Abdul, Dailin, Daniel Joe, Illias, Rosli Md, Rajagopal, Rajinikanth, Chang, Soon Woong, Zhang, Zengqiang, Ravindran, Balasubramani
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 16.07.2022; Elsevier BV
• Subjects: Agricultural wastes; Antioxidants; Biodegradability; Biodegradation; Biogas; Biological activity; Biotechnology; Bromelain; bromelains; Economic development; Ethanol; Exploitation; Fermentation; Food; food microbiology; Food sources; Fruits; healthy diet; Industrial wastes; Ingredients; Low cost; Microorganisms; Oligosaccharides; Organic acids; Phenols; Pineapple waste; Pineapples; Prebiotics; Raw materials; Sustainability; sustainable agriculture; Sustainable food; value added; vegetables; Waste disposal; Waste materials; Bromelain; Pineapple waste; Sustainable food; Prebiotics

One of the most significant and difficult jobs in food sustainability, is to make use of waste in the vegetable and fruit processing sectors. The discarded fruits along with their waste materials, is anticipated to have potential use for further industrial purposes via extraction of functional ingre...