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. |
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| 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] |
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| Database: | Engineering Source |
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