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

Abstract

In this study, fresh and steamed under pressure (SPP) pineapple pomace were used to produce dietary fiber concentrates (DFCs) dried by freeze-drying or hot air-drying. Chemical, physical and technological properties were determined to select one pineapple DFC (PDFC) and to evaluate its mixture effect with meats on characteristics of Vienna-type sausages. The PDFC produced from SPP and hot air-dried (SPDFC-HD) had the highest content of DF, carotenoids, polyphenols such as gallic, cinnamic and p-coumaric acids, antioxidant capacity and hydration properties. Microstructural analysis evidenced a cell wall disruption of the PDFCs matrix by the effect of processing. The cubic model equations showed that with the increase in SPDFC-HD in the ternary mixture, a reducing effect on nitrites, moisture, shear force and shrinkage was obtained in sausages, while carotenoids and antioxidant polyphenols increased. This study demonstrated that SPDFC-HD was produced with characteristics to be used as ingredient in potential functional sausages.

Keywords

• Pineapple pomace
• steaming under pressure
• hot air-drying
• dietary fiber concentrate
• antioxidant polyphenols
• Vienna-type sausages
• residual nitrites
• shrinkage