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Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis.

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Title: Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis.
Authors: Nurhadi, Bambang1,2 (AUTHOR) bnhnur@gmail.com, Parlan M.TP1 (AUTHOR), Annisa Ermawar, Riksfardini2,3 (AUTHOR), Sondari, Dewi3 (AUTHOR), Md Sikin, Adi4 (AUTHOR), Mahani1 (AUTHOR), Indiarto, Rossi1 (AUTHOR), Rosalinda, S.1 (AUTHOR), Saputra, Rudy Adi1 (AUTHOR), Sukri, Nandi1 (AUTHOR), Kastaman, Roni1 (AUTHOR)
Source: International Journal of Food Properties. Dec2025, Vol. 28 Issue 1, p1-17. 17p.
Subjects: Maltodextrin, Alpha-amylase, Industrial applications, Agricultural wastes, Starch, Hydrolases, Response surfaces (Statistics), Sustainability
Abstract: Pineapple biomass waste (PBW), a by-product from the production of bromelain from pineapple, was used in this study to produce maltodextrin through water extraction of the starch followed by enzymatic hydrolysis. This process utilized α-amylase to break down the α-1,6 glycosidic bonds of the extracted starch. The obtained data was analyzed using the Response Surface Method (RSM) to optimize the extraction time $ \left({{x_1}} \right)$ x 1 and temperature (${x_2})$ x 2) , while the starch content ($y) $ y) was the response variable. The optimum starch extraction was obtained after 3 h at 75 $^ \circ {\rm{C}}$ ∘ C , resulting in a starch purity of 91.23 $ \pm $ ± 0.29% and a yield of 65.72 $ \pm $ ± 0.19%. Additionally, the enzymatic hydrolysis of starch was optimize and the produced maltodextrin was characterized in terms of Dextrose Equivalent (DE). The optimum hydrolysis (30 min and 0.05–0.1% $\left({{{w} \!\mathord{\left/ {\vphantom {w w}}\right.\kern-0.5mu}\!\lower0.7ex\hbox{w}}} \right)$ w / w of enzyme concentration) resulted in maltodextrin containing DE values ranging from 18 to 20. The obtained maltodextrin complied with the Indonesian National Standard (SNI) for industrial specification. The obtained maltodextrin had a moisture content of monolayer value (${x_m}$ x m ) of 4.54 g/100 g solid and an anhydrous transition temperature (${T_{g \left({ds} \right)}}$ T g ds ) of 154.37 $^ \circ {\rm{C}}$ ∘ C . This research supports sustainable practices by converting pineapple processing waste into value-added maltodextrin, a product with industrial applications. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Properties is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
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  Data: Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis.
– Name: Author
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  Data: <searchLink fieldCode="AR" term="%22Nurhadi%2C+Bambang%22">Nurhadi, Bambang</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> bnhnur@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Parlan+M%2ETP%22">Parlan M.TP</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Annisa+Ermawar%2C+Riksfardini%22">Annisa Ermawar, Riksfardini</searchLink><relatesTo>2,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sondari%2C+Dewi%22">Sondari, Dewi</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Md+Sikin%2C+Adi%22">Md Sikin, Adi</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mahani%22">Mahani</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Indiarto%2C+Rossi%22">Indiarto, Rossi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Rosalinda%2C+S%2E%22">Rosalinda, S.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Saputra%2C+Rudy+Adi%22">Saputra, Rudy Adi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sukri%2C+Nandi%22">Sukri, Nandi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kastaman%2C+Roni%22">Kastaman, Roni</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Properties%22">International Journal of Food Properties</searchLink>. Dec2025, Vol. 28 Issue 1, p1-17. 17p.
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  Data: <searchLink fieldCode="DE" term="%22Maltodextrin%22">Maltodextrin</searchLink><br /><searchLink fieldCode="DE" term="%22Alpha-amylase%22">Alpha-amylase</searchLink><br /><searchLink fieldCode="DE" term="%22Industrial+applications%22">Industrial applications</searchLink><br /><searchLink fieldCode="DE" term="%22Agricultural+wastes%22">Agricultural wastes</searchLink><br /><searchLink fieldCode="DE" term="%22Starch%22">Starch</searchLink><br /><searchLink fieldCode="DE" term="%22Hydrolases%22">Hydrolases</searchLink><br /><searchLink fieldCode="DE" term="%22Response+surfaces+%28Statistics%29%22">Response surfaces (Statistics)</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainability%22">Sustainability</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Pineapple biomass waste (PBW), a by-product from the production of bromelain from pineapple, was used in this study to produce maltodextrin through water extraction of the starch followed by enzymatic hydrolysis. This process utilized α-amylase to break down the α-1,6 glycosidic bonds of the extracted starch. The obtained data was analyzed using the Response Surface Method (RSM) to optimize the extraction time $ \left({{x_1}} \right)$ x 1 and temperature (${x_2})$ x 2) , while the starch content ($y) $ y) was the response variable. The optimum starch extraction was obtained after 3 h at 75 $^ \circ {\rm{C}}$ ∘ C , resulting in a starch purity of 91.23 $ \pm $ ± 0.29% and a yield of 65.72 $ \pm $ ± 0.19%. Additionally, the enzymatic hydrolysis of starch was optimize and the produced maltodextrin was characterized in terms of Dextrose Equivalent (DE). The optimum hydrolysis (30 min and 0.05–0.1% $\left({{{w} \!\mathord{\left/ {\vphantom {w w}}\right.\kern-0.5mu}\!\lower0.7ex\hbox{w}}} \right)$ w / w of enzyme concentration) resulted in maltodextrin containing DE values ranging from 18 to 20. The obtained maltodextrin complied with the Indonesian National Standard (SNI) for industrial specification. The obtained maltodextrin had a moisture content of monolayer value (${x_m}$ x m ) of 4.54 g/100 g solid and an anhydrous transition temperature (${T_{g \left({ds} \right)}}$ T g ds ) of 154.37 $^ \circ {\rm{C}}$ ∘ C . This research supports sustainable practices by converting pineapple processing waste into value-added maltodextrin, a product with industrial applications. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Properties is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1080/10942912.2025.2463519
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 17
        StartPage: 1
    Subjects:
      – SubjectFull: Maltodextrin
        Type: general
      – SubjectFull: Alpha-amylase
        Type: general
      – SubjectFull: Industrial applications
        Type: general
      – SubjectFull: Agricultural wastes
        Type: general
      – SubjectFull: Starch
        Type: general
      – SubjectFull: Hydrolases
        Type: general
      – SubjectFull: Response surfaces (Statistics)
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      – SubjectFull: Sustainability
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      – TitleFull: Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis.
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            – D: 01
              M: 12
              Text: Dec2025
              Type: published
              Y: 2025
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