MÔN học THÍ NGHIỆM CÔNG NGHỆ CHẾ BIẾN THỰC PHẨM

TRƯỜNG ĐẠI HỌC BÁCH KHOA – ĐHQG TP HỒ CHÍ MINH KHOA KỸ THUẬT HĨA HỌC BỘ MƠN: CƠNG NGHỆ THỰC PHẨM  BÀI TẬP TUẦN – K19 – CT5 MƠN HỌC: THÍ NGHIỆM CƠNG NGHỆ CHẾ BIẾN THỰC PHẨM GVHD: NGUYỄN THỊ NGUYÊN Nhóm sinh viên thực hiện: Nhóm 06 – L02 STT Họ Tên Nguyễn Dương Ngọc Trâm Tô Thị Ngọc Trâm Lê Minh Toàn Phạm Dương Huyền Trang Nguyễn Thiên Trí MSSV 1915601 1912262 1915543 1910623 1912299 TP Hồ Chí Minh, năm học 2022 - 2023 MỤC LỤC I TỔNG QUAN II QUY TRÌNH CÔNG NGHỆ THỰC 2.1 Sơ đồ khối 2.2 Thuyết minh sơ đồ quy trình cơng nghệ 2.2.1 Rửa 2.2.2 Xử lý học 2.2.3 Xay 2.2.4 Điều chỉnh pH 2.2.5 Ủ 2.2.6 Lọc thô 10 2.2.7 Gia nhiệt 10 2.2.8 Lọc tinh 11 2.2.9 Phối trộn 11 2.2.10 Rót chai, đóng nắp 12 2.2.11 Thanh trùng 13 2.2.12 Làm nguội nhanh 14 III KẾT QUẢ TÍNH TỐN 16 3.1 Cân vật chất 16 3.2 Nhận xét bàn luận 18 3.3 Mở rộng 21 IV ĐỀ XUẤT QUY TRÌNH CƠNG NGHỆ CƠNG NGHIỆP MỚI 22 4.1 Sơ đồ khối 22 4.2 Thuyết minh sơ đồ quy trình cơng nghệ cơng nghiệp 23 4.2.1 Phân loại 24 4.2.2 Xử lý học 24 4.2.3 Rửa 25 4.2.4 Nghiền xé 26 4.2.5 Xử lý enzyme 26 4.2.6 Ép 27 4.2.7 Gia nhiệt 28 4.2.8 Lọc 29 4.2.9 Phối trộn 29 4.2.10 Bài khí 30 4.2.11 Tiệt trùng 31 4.2.12 Rót vô trùng 31 4.2.13 Bảo ôn 32 4.3 Đề xuất công thức với sản phẩm nước dứa 32 V TÀI LIỆU THAM KHẢO 35 DANH MỤC BẢNG Bảng Bảng tổng kết cân vật chất trình 17 Bảng Bảng số liệu thông số đo trình 17 Bảng Các tính chất sản phẩm nước dứa 17 Bảng Tỉ phối trộn mẫu nước ép 33 Bảng Điểm cảm quan mẫu nước ép M2 mốc thời gian bảo quản 33 Bảng Kết khảo sát 34 DANH MỤC HÌNH ẢNH Hình Dứa (Khóm) Hình Sơ đồ khối quy trình sản xuất nước dạng Hình Bỏ đầu, cuống, gọt vỏ, cắt mắt cắt miếng nhỏ Hình Xay miếng dứa Hình Điều chỉnh pH Hình Lọc, ép vắt qua túi lọc 10 Hình Gia nhiệt dịch sau lọc thô 11 Hình Lọc tinh bình lọc chân khơng 11 Hình Điều chỉnh độ Bx mong muốn 12 Hình 10 Rót dịch vào chai đóng nắp chai 13 Hình 11 Thanh trùng sản phẩm 13 Hình 12 Làm nguội sản phẩm 15 Hình 13 Ghi nhãn sản phẩm 15 Hình 14 Sản phẩm nước dứa 15 Hình 15 Sản phẩm nước ép dứa phần cặn đáy chai 18 Hình 16 Sản phẩm nước ép dứa ba nhóm theo thứ tự từ trái qua: Nhóm – Nhóm – Nhóm 19 Hình 17 Sơ đồ khối quy trình sản xuất nước dứa dạng trong cơng nghiệp 23 Hình 18 Băng tải phân loại dứa 24 Hình 19 Thiết bị gọt vỏ đục lõi dứa 25 Hình 20 Thiết bị rửa băng tải 25 Hình 21 Thiết bị nghiền xé 26 Hình 22 Bồn ủ enzyme 27 Hình 23 Thiết bị ép trục vis 28 Hình 24 Nồi gia nhiệt vỏ có cánh khuấy 28 Hình 25 Thiết bị lọc khung 29 Hình 26 Bồn phối trộn có cánh khuấy 30 Hình 27 Thiết bị khí 30 Hình 28 Thiết bị tiệt trùng UHT dạng ống 31 Hình 29 Thiết bị rót vơ trùng 32 BÀI LÀM I TỔNG QUAN Dứa (có tên khoa học Ananas comosus) loại trái trồng vùng nhiệt đới đánh giá cao hương thơm đặc trưng với vị Nổi tiếng với hương vị đậm đà, nguyên nhân trái dứa chứa số hợp chất mùi phức tạp dễ bay với lượng nhỏ Dứa nguồn thực phẩm giàu khoáng chất vitamin mang lại nhiều lợi ích cho sức khỏe Xếp thứ ba sau chuối cam quýt, nhu cầu tiêu thụ dứa tăng trưởng mạnh mẽ thị trường quốc tế Sự phát triển ngành công nghiệp chế biến dứa chế biến phụ phẩm phát triển nhanh chóng tồn giới Bài báo cáo xin thảo luận giá trị dinh dưỡng, thành phần hóa lý, hợp chất mùi bay hơi, lợi ích sức khỏe dứa Dứa chứa lượng đáng kể hợp chất hoạt tính sinh học, chất xơ, khống chất nhiều chất dinh dưỡng khác Ngoài ra, dứa chứng minh có nhiều lợi ích sức khỏe khác bao gồm chống viêm, chống oxy hóa, ổn định chức hệ thần kinh cải thiện nhu động ruột Tiềm sản phẩm thực phẩm chế biến phụ phẩm loại trái đánh dấu Triển vọng thách thức tương lai liên quan đến tiềm phát triển loại nông sản nhiệt đới nhận định bàn luận Từ nhiều nghiên cứu, dứa chứng minh dứa có nhiều lợi ích sức khỏe có tiềm đột phá ngành nơng nghiệp thực phẩm Nguồn: Maimunah Mohd Ali (2020), Dứa (Ananas comosus): Đánh giá toàn diện giá trị dinh dưỡng, hợp chất dễ bay hơi, lợi ích sức khỏe sản phẩm tiềm năng, tạp chí Food Research International, ấn số 137 Pineapple (Ananas comosus) is a tropical fruit that is highly relished for its unique aroma and sweet taste It is renowned as a flavourful fruit since it contains a number of volatile compounds in small amounts and complex mixtures Pineapple is also a rich source of minerals and vitamins that offer a number of health benefits Ranked third behind banana and citrus, the demand for pineapple has greatly increased within the international market The growth of the pineapple industry in the utilisation of pineapple food-based processing products as well as waste processing has progressed rapidly worldwide This review discusses the nutritional values, physicochemical composition and volatile compounds, as well as health benefits of pineapples Pineapple contains considerable amounts of bioactive compounds, dietary fiber, minerals, and nutrients In addition, pineapple has been proven to have various health benefits including anti-inflammatory, antioxidant activity, monitoring nervous system function, and healing bowel movement The potential of food products and waste processing of pineapples are also highlighted The future perspectives and challenges with regard to the potential uses of pineapple are critically addressed From the review, it is proven that pineapples have various health benefits and are a potential breakthrough in the agricultural and food industries Source: Maimunah Mohd Ali, Norhashila Hashim, Samsuzana Abd Aziz, Ola Lasekan, (2020), Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products, Food Research International, Volume 137 Hình Dứa (Khóm) II QUY TRÌNH CƠNG NGHỆ THỰC 2.1 Sơ đồ khối Hình Sơ đồ khối quy trình sản xuất nước dạng 2.2 Thuyết minh sơ đồ quy trình cơng nghệ 2.2.1 Rửa - Mục đích cơng nghệ: Chuẩn bị cho q trình tiếp theo, loại bỏ tạp chất bám - Phương pháp thực hiện: Rửa dứa nước sạch, để - Biến đổi: Khối lượng giảm, giảm số vi sinh vật bề mặt 2.2.2 Xử lý học - Mục đích cơng nghệ: Chuẩn bị cho q trình tiếp theo, bỏ đầu, cuống, vỏ, mắt - Phương pháp thực hiện: Dùng dao bỏ đầu, cuống, gọt vỏ, cắt mắt cắt miếng - Biến đổi: Khối lượng giảm Hình Bỏ đầu, cuống, gọt vỏ, cắt mắt cắt miếng nhỏ 2.2.3 Xay - Mục đích cơng nghệ: Khai thác, thu hồi thành phần có giá trị bên dứa cách phá vỡ cấu trúc nhờ lực học - Phương pháp thực hiện: Cho miếng nhỏ dứa cắt vào máy xay, xay đến mịn - Biến đổi: chuyển từ dạng rắn thành dạng khối nhuyễn puree Hình Xay miếng dứa 2.2.4 Điều chỉnh pH - Mục đích cơng nghệ: Chuẩn bị, điều chỉnh pH giá trị mong muốn để tạo điều kiện thích hợp cho hoạt động enzyme trình ủ - Phương pháp thực hiện: Dùng pH kế chỉnh pH 3.8 - 4.2 acid citric Na2CO3 - Biến đổi: pH thay đổi pH thu sau lần đo 3.77; 3.79; 3.80 Hình Điều chỉnh pH 2.2.5 Ủ - Mục đích cơng nghệ: Chuẩn bị, nhằm hỗ trợ trình lọc để nâng cao chất lượng sản phẩm Kết cho thấy: Bảng Kết khảo sát Nước ép dứa Nước ép dứa trùng với chất bảo trùng với chất bảo quản Natri benzoat quản Natri benzoat 5mg 20mg PJ-2 PJ-3 thường) 10% (nhiệt độ thường) 11% (nhiệt độ thường) 10% (nhiệt độ 10.5% (nhiệt độ lạnh) 11% (nhiệt độ lạnh) thường) 3.47 (nhiệt độ thường) 3.45 (nhiệt độ thường) 3.46 (nhiệt độ 3.47 (nhiệt độ lạnh) 3.49 (nhiệt độ lạnh) Nước ép dứa Nước trùng dứa tươi khơng có chất bảo quản PJ-1 Hàm lượng ẩm Hàm lượng tro 87.5% 0.31% 9% (nhiệt độ TSS 11.5% lạnh) 3.47 (nhiệt độ pH 3.49 lạnh) Vitamin C 3.06 mg Trong trường hợp có tổng số vi khuẩn sống sót, lượng vi sinh vật tối thiểu quan sát thấy PJ-3 (0.3x105) tối đa PJ-1 (0.5x105) nhiệt độ phòng Trong khi, tối thiểu PJ-2, PJ-3, tức (0x105) tối đa PJ-1 (0.1x105) nhiệt độ làm lạnh, sau 21 ngày Một lần nữa, tải lượng vi sinh vật tối thiểu quan sát thấy PJ-3 (0.6x105) tối đa PJ-1 (1.0x105) nhiệt độ phòng Trong khi, tối thiểu PJ-3 (0.1 x105) tối đa PJ-1 (0.2x105) nhiệt độ làm lạnh, sau 45 ngày Hạn sử dụng nước trái bảo quản nhiệt độ phòng 21 ngày nhiệt độ tủ lạnh 45 ngày Trong số ba mẫu nước trái xử lý, PJ-2 PJ-3 nhiệt độ làm lạnh có hiệu việc trì đặc tính cảm quan chấp nhận để tiêu thụ Thanh dứa giữ nhiệt độ phịng tiêu thụ 34 tốt đến 30 ngày Cuối cùng, kết luận rằng, thời hạn sử dụng nước trái bảo quản nhiệt độ phòng 21 ngày nhiệt độ tủ lạnh 45 ngày Ngày nay, nước ép dứa chủ yếu tiêu thụ khắp giới dạng sản phẩm phụ ngành cơng nghiệp đóng hộp dạng nước ép đặc đặc Để cải thiện ưa thích người tiêu dùng, phải hồn ngun thành phần hỗn hợp để có hương vị đồ uống sản phẩm khác Các công thức lạ nước dứa bao gồm cô đặc nước dứa vô trùng, công thức bột dứa tự nhiên, cô đặc dứa đông lạnh, bột dứa sulfat dứa xay nhuyễn (puree), đồ uống dứa Tất cơng thức có nhiều ứng dụng ngành công nghiệp sữa thực phẩm V TÀI LIỆU THAM KHẢO [1] Lobo, M G., & Paull, R E (Eds.) (2017) Handbook of pineapple technology: production, postharvest science, processing and nutrition John Wiley & Sons [2] Jan, A., & Masih, E D (2012) Development and quality evaluation of pineapple juice blend with carrot and orange juice International Journal of Scientific and Research Publications, 2(8), 1-8 [3] Anonnya Kundu, Rehnova Mostofa, Alamgir Hassain, Pratima Roy Dina, Mohammad Esrafil, Mohammad Akhter Uzzaman, Mohammad Abu Zubair Development of Pineapple Juice and Observation of Shelf Stability Using Various Degrees of Preservative in Several Storage Condition Science Frontiers Vol 2, No 4, 2021, pp 50-60 doi: 10.11648/j.sf.20210204.12 [4] Maimunah Mohd Ali, Norhashila Hashim, Samsuzana Abd Aziz, Ola Lasekan, (2020), Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products, Food Research International, Volume 137 35 Food Research International 137 (2020) 109675 Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Review Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products Maimunah Mohd Ali a, Norhashila Hashim a, c, *, Samsuzana Abd Aziz a, c, Ola Lasekan b a Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia c SMART Farming Technology Research Centre, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia b A R T I C L E I N F O A B S T R A C T Keywords: Health benefits Nutritional value Physicochemical composition Pineapple Volatile compounds Pineapple (Ananas comosus) is a tropical fruit that is highly relished for its unique aroma and sweet taste It is renowned as a flavourful fruit since it contains a number of volatile compounds in small amounts and complex mixtures Pineapple is also a rich source of minerals and vitamins that offer a number of health benefits Ranked third behind banana and citrus, the demand for pineapple has greatly increased within the international market The growth of the pineapple industry in the utilisation of pineapple food-based processing products as well as waste processing has progressed rapidly worldwide This review discusses the nutritional values, physico­ chemical composition and volatile compounds, as well as health benefits of pineapples Pineapple contains considerable amounts of bioactive compounds, dietary fiber, minerals, and nutrients In addition, pineapple has been proven to have various health benefits including anti-inflammatory, antioxidant activity, monitoring ner­ vous system function, and healing bowel movement The potential of food products and waste processing of pineapples are also highlighted The future perspectives and challenges with regard to the potential uses of pineapple are critically addressed From the review, it is proven that pineapples have various health benefits and are a potential breakthrough in the agricultural and food industries Introduction Pineapple is a tropical fruit widely cultivated in South America which can either be consumed fresh or processed into various food products It is ranked third in production of tropical fruit after banana and citrus The pineapple market has been growing extensively due to the attractive aroma compounds and nutritional values as well as huge demand and competitive retail prices (Abu Bakar, Ishak, Shamsuddin, & Wan Hassan, 2013; Martínez et al., 2012) The top five pineapple pro­ ducers worldwide in 2017 were reported as Costa Rica (3056.45 metric tons), Philippines (2671.71 metric tons), Brazil (2253.90 metric tons), Thailand (2153.18 metric tons), and India (1891.00 metric tons) (Sta­ tista, 2020) Pineapple is mainly cultivated in the tropical and subtropical regions due to the temperate climate and rainfall distribution The crop can bear fruits at an early stage after flowering, allowing yield production throughout the year (Shamsudin, Zulkifli, & Kamarul Zaman, 2020) The shelf life of pineapple can be prolonged by storing the fruit under specific conditions and storage temperature as well as specific treatments to avoid microorganism contamination (Ismail, Abdullah, & Muhammad, 2018) In this context, a well-reasoned antic­ ipation is to transform perishable fruits into staple products with a longer shelf life has been developed to reduce the qualitative quality deterioration of the fruit during storage Due to the high recognition of the nutritional and beneficial values in pineapples, it is a golden opportunity for fruit growers to gain access to domestic and international markets for the fruit Maturity level, type of cultivar, climate conditions as well as postharvest handling are several factors that contribute to the chemical and biochemical properties pre­ ´nchez-Moreno, & Gonz´ sent in pineapple (Ancos, Sa alez-Aguilar, 2016; Chaumpluk, Chaiprasart, & Vilaivan, 2012) Pineapple that is planted with good agricultural practice will produce fruit with excellent taste and aroma while fruit that is infected by pests and disease will produce fruits with off-flavours (Sipes & Wang, 2016) In recent years, pineapple has gained much attention since the nutritional composition has contributed to the potential uses as functional food and various pineapple-based products A previous study done by Lasekan and * Corresponding author at: Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia E-mail address: norhashila@upm.edu.my (N Hashim) https://doi.org/10.1016/j.foodres.2020.109675 Received 28 April 2020; Received in revised form 27 July 2020; Accepted September 2020 Available online 17 September 2020 0963-9969/© 2020 Elsevier Ltd All rights reserved M Mohd Ali et al Food Research International 137 (2020) 109675 the postharvest handling and management (MPIB, 2020) Fig shows the different varieties of pineapples cultivated in Malaysia In terms of postharvest handling of the pineapple waste processing, the utilisation of the fruit waste is substantially high, especially at the retail market Thus, there is an urgency to tackle the issue of the potential uses of pineapple waste in addition to the utilisation of fruit flesh Generally, the pineapple tree is expected to bear fruit within 15 months or up to two years after planting (Hossain, 2016) The first three months after planting is the critical stage for fruit flowering and ripening since the plant becomes sensitive to climatic factors including temper­ ature and cloud cover The crop requires optimum temperatures be­ tween 20 and 30 ◦ C with sufficient sunlight where the precipitation is ´n, Carvalho, higher and well-circulated for pineapple growth (Arago ´lez, Escalona, & Amancio, 2012; Luengwilai et al., 2018) The Gonza harvesting time is one of the important criteria to assess the pineapple quality that can influence the chemical composition of the fruit The tolerance to different pests and diseases along with the maturity stages are vital points to be investigated in the growing of pineapples (Ali, Bachik et al., 2019; Siti Rashima, Maizura, Hafzan, & Hazzeman, 2019) Due to the high perishability of overripe pineapple, the optimum har­ vesting time should be targeted when the peel colour turns from green to yellow either by manual harvesting or semi-mechanised harvesting (Reinhardt et al., 2018) Normally, the pineapples are graded according to the standard shapes and sizes after harvest followed by several in­ dicators such as the severity of mechanical defects or any condition that can affect the fruit quality (Khatiwada, Walsh, & Subedi, 2016) In view of the harvesting time, there are several aspects that must be considered including the fruit must be of good quality, free from serious defects, and at the time of harvest selection is based on optimum maturity indices ´n et al., 2010) Consequently, the decision at the (Montero-Caldero harvesting time is evaluated in terms of the fruit quality that is crucial for maximum postharvest storage and shelf life After harvest, the selected pineapples are categorised for packing and transportation based on the shape, size, maturity, as well as any requirement underlined by the fruit distributors Prior to the packing process, several operations are performed including washing, waxing, fungicide treatment, and drying (Shamsudin et al., 2020) The pineapple is then pre-cooled at 13 to 15 ◦ C depending on the fruit size for 12 h (Steingass, Carle, & Schmarr, 2015) Precooling is important to minimise the enzymatic degradation and avoid microbial growth after fruit harvesting For the operation involving fruit packing, the fruit is checked for quality control before being packed and sealed until the shipment period The temperature is adjusted between and 10 ◦ C during storage in which the packed fruits are stacked on pallets in a cold storage room (Hossain, 2016) In the cases concerning shipment by the sea, the fruit should be harvested only one day before Hussein (2018) identified that pineapples are rich in ester compounds including methyl-2-methylbutanoate, methyl hexanoate, methyl-3(methylthiol)-propanoate, methyl octanoate, and 2-methoxy-4-vinyl phenol which are associated with the flavour quality of different types of pineapple varieties In this sense, different maturity levels in pine­ apple results in changes in the chemical composition and different aroma profiles of the fruit, especially during storage Based on the physicochemical composition and nutritional values, pineapple can be considered as one of the most useful fruits for manufacturing value-added compounds such as antioxidants, organic acids, bromelain, and phenolic compounds Barretto et al (2013) extracted volatile compounds from the pineapple flesh to be utilised as aroma enhancing products as well as the production of natural essences Likewise, the health benefits of pineapple are also associated with different phytochemicals and functional bioactivity to maintain the metabolism and improve human health (Hossain & Rahman, 2011) The typical bioactive compounds of pineapple are mainly phenolic com­ pounds and flavonoids that are present in the morphological parts of the fruit (Lobo & Yahia, 2016) The health aspects involving the nutrient attributes of pineapple are the main consideration in developing the food-based and waste processing products By taking advantage of the complete utilisation of pineapple, the potential for profitable goods either in the food industries and other sectors could provide a wide variety of food-based and waste processing products with high economic importance Thus, the overall purpose of this review is to provide a comprehensive overview of the chemical composition, nutritional values, volatile compounds, health benefits, and potential uses of pineapples With these findings, the food manufacturers and researchers may gain fundamental knowledge to explore new perspectives for pineapple products Pineapple physiology and characteristics Pineapple is an exotic fruit that is highly valued due to its aroma, flavour, and juiciness To date, there are many pineapple varieties with various colours, shapes, sizes, and flavours Pineapple is a rather me­ dium size compared to other tropical fruits which consist of multiple fruitlets with a distinctive maturation pattern from the top part near the ´n, Rojas-Graü, crown until the bottom part of the fruit (Montero-Caldero & Martín-Belloso, 2010) Considering the fact that pineapple is a nonclimacteric fruit, the quality of the fruit changes and is not uniform at different maturity levels Typically, the maturity indicators of pineapple are evaluated based on physical, physicochemical, and chemical attri­ butes of fruit with acceptable flavour and morphological characteristics (Nadzirah et al., 2013) Apart from varietal differences and maturity stages, the quality and shelf life of pineapple is strongly influenced by Fig Different varieties of pineapples cultivated in Malaysia Images courtesy of (MPIB, 2020) M Mohd Ali et al Food Research International 137 (2020) 109675 the shipment Regarding the shelf life of pineapple, the fruit should be stored at a temperature of 10 to 15 ◦ C with a relative humidity of 85 to 95% for a storage period of up to one month (Reinhardt et al., 2018) Even though low temperature is recommended for fruit storage, a tem­ perature below ◦ C will induce chilling injury symptoms such as darkening flesh and peel, quality deterioration, and imperfect fruit colour progression (Dolhaji, Muhamad, Ya’akub, & Abd Aziz, 2019) Therefore, the internal quality attributes during the yield production are heavily dependent on the postharvest handling and storage conditions Pineapple possesses different composition values with different va­ rieties and maturity stages of the fruit To date, more than 100 varieties of pineapple exist in which only to varieties are grown commercially (Steingass et al., 2020) The main variety is Smooth Cayenne, comprising more than 70% of pineapple cultivated around the world Recently, it has been substituted by the successful hybrid of MD2 which was produced from the hybridisation of Smooth Cayenne The MD2 variety has high sugar content, longer lifespan, and is more aromatic compared to other pineapple varieties (Hossain, 2016) In addition, Morris is derived from the Queen variety which has a high tolerance to pest and diseases compared to other pineapple varieties (Siti Rashima et al., 2019) It has a deep yellow flesh, spongy texture, and high sugar levels that are responsible for the pleasant flavour during fruit ripening The Morris variety is mainly commercialised for local markets and exported as fresh produce This is due to the conical shape of this variety which is incompatible for canning processed fruits In contrast, N36 is derived from a breeding process between Smooth Cayenne and Spanish varieties which has high resistance to pests and diseases and a longer shelf life (Siti Roha, Zainal, Noriham, & Nadzirah, 2013) For this va­ riety, the pineapple flesh is suitable for the canning processed fruits The main factors for the external quality of pineapple are determined based on the size, appearance, aroma, and skin colour As for the internal at­ tributes of pineapple, it is highly influenced by the maturity levels and type of variety which is essential to determine fresh consumption of the fruit Table shows the main pineapple varieties at different varietal groups composition, nutritive potential, and the functional properties of the fruit This scenario has led to advancement towards exploring the nutritional value as well as the physicochemical composition of pine­ apples The exceptional feature of abundant nutrients and chemical composition are of interest to the food processing industries This section discusses valuable information related to the physicochemical compo­ sition and nutritional value of pineapples as a major tropical fruit of the world 3.1 Physicochemical composition The physicochemical composition is vital because of the potential effect on the quality and shelf life of different types of varieties of pineapples Various research works have been performed on different pineapple varieties such as Gold (Dolhaji et al., 2019), Smooth Cayenne (Steingass et al., 2020), Red Spanish (Pino, 2013), Shenwan (Wei, Ding, Liu, Zhao, & Sun, 2014), MD2 (Steingass et al., 2016), and Morris (Lasekan & Hussein, 2018) Pineapples are normally synthesised to obtain a favourable physicochemical composition for specific uses, which primarily depend on the chemical structures and processing conditions The physicochemical composition of pineapple is closely correlated to the sensory attributes such as aroma (volatile compounds) and taste (Ancos et al., 2016) In this regard, the important properties to predict physicochemical composition apart from the sensory attributes are titratable acidity, total soluble solids (TSS), pH, moisture content, firmness, and translucency of the fruit pulp Colour is a significant parameter in fruits because the consumers are prone to evaluate the ´nchez-Zapata, specific product based on the visual appearance (Sa ´ndez-Lo ´pez, & Angel P´ Ferna erez-Alvarez, 2012) Fibres derived from the pineapple crown and leaf are cheap, biode­ gradable, renewable, and available in abundance (Prado & Spinac´ e, 2019) Pineapple fibre possesses many chemical constituents including cellulose (79 to 83%), lignin (5 to 15%), pectin (1%), hemicellulose (19%), wax (2%), and ash content (1%) (Asim et al., 2015) The most prominent fibre components in pineapple are hemicellulose, cellulose, and pectin Pineapple fibre is an essential natural fibre that has high flexural rigidity and tensile strength Pineapple fibre also has multicellular lignocellulosic fibre and hydrophilic in nature owing to the high cellulose content In terms of the dietary fibre of pineapple, Smooth Cayenne and MD2 varieties have an average dietary fibre content of approximately 0.5 to 1.5 g/100 g fresh weight (fw) (Ancos et al., 2016) It should be noted that the amount of fibre obtained from pineapple varies extensively with the geographical origin, variety, and climato­ logical condition Siow and Lee (2012) investigated the effect of osmotic pre-treatment with sucrose, maltitol, and trehalose on the quality changes of frozen pineapples It was found that firmness and drip loss changes were detected on slow cooling in the presence of maltitol and trehalose For sucrose-treated pineapple, there was no change in firmness and drip loss on slow cooling A previous study done by Nadzirah et al (2013) eval­ uated the titratable acidity, pH, and TSS of N36 pineapples during storage The pH values were increased along with the storage days from 3.24 to 3.84 On the other hand, the titratable acidity and TSS values increased in the range of 0.16 to 0.36% and 1.4 to 5.3 ◦ Brix, respectively In another study, Rahim, Seng, and Rahim (2014) determined the TSS values of pineapples ranging from 7.6 to 13.9 ◦ Brix harvested from four different harvest days George, Razali, and Somasundram (2016) investigated the changes of Sarawak pineapple flesh based on the firmness, TSS, pH, and titratable acidity from one to five months after anthesis The firmness and pH values reduced whereas the TSS and titratable acidity values increased during the fruit development Siti Rashima et al (2019) studied the relationship between the physicochemical properties including colour changes, pH, and TSS of three different pineapple varieties (Morris, MD2, and N36) and consumer acceptability The results demonstrated that different pineapple varieties possess different compositions which Physicochemical composition and nutritional values The increasing trend in pineapple production in the commercial line has been recognised due to its high concentration of phytochemical Table Pineapple varieties at different varietal groups Group Varieties Weight (kg) Flesh colour References Cayenne Smooth Cayenne, Sarawak, Hilo, Champaka, Kew, N36 to Pale yellow Queen Queen, Morris, Ripley, Mauritius, Alexandra, Yankee 0.8 to 1.5 Deep yellow Spanish Josapine, Mas Merah, Red Spanish Gold, MD2 to Deep golden yellow Deep golden yellow (Dolhaji et al., 2019; George et al., 2016; Nadzirah et al., 2013; Siti Rashima et al., 2019) (Dolhaji et al., 2019; Lasekan & Hussein, 2018; Siti Rashima et al., 2019) (Chiet et al., 2014; Pino, 2013) Extra Sweet Cayenne Hybrids Pernambuco Modilonus and Perolera Perola, Pernambuco, Sugar Loaf Perolera, Manzana Monte Liro 1.5 to 3.0 1–5 White 3–4 White (Ancos et al., 2016; Lasekan & Hussein, 2018; Siti Rashima et al., 2019) (Antoniolli et al., 2012; Guimar˜ aes et al., 2018) (Angel, Lizcano, & Viola, 2015) M Mohd Ali et al Food Research International 137 (2020) 109675 result in significant variation in terms of consumer acceptability Recently, Dolhaji et al (2019) reported the effect of storage time on the TSS and pH of three different pineapple varieties stored at a sub-optimal temperature of ◦ C for 28 days Based on the findings, the quality pa­ rameters deteriorated with storage days due to the physical injuries that were associated with quality degradation when exposed to cold tem­ peratures Shamsudin et al (2020) investigated the physicochemical properties of Josapine pineapples including TSS, pH, and titratable acidity stored at ◦ C for 25 days The results indicated that the physi­ cochemical properties of pineapple were correlated well with the ripening process of the fruit Elizabeth and Tijesuni (2020) investigated the physicochemical composition based on the different proportions of pineapple fruit Based on the findings, it was revealed that the total soluble solids and pH increased for all samples, respectively In addition, Leneveu-jenvrin et al (2020) evaluated the physicochemical properties of minimally-processed pineapple during cold storage The results showed that the correlation between the storage conditions did not significantly vary with the physicochemical properties (pH, titratable acidity, and TSS) of the fruit Table Main constituents of pineapple (per 100 g) Constituents Proximate composition Protein Carbohydrate Fat Total sugars Fibre Ash Minerals Calcium Magnesium Potassium Iron Manganese Sodium Copper Phosphorus Zinc Vitamins Ascorbic acid Folate Niacin Thiamin Riboflavin 3.2 Nutritional values Pineapple primarily contains carbohydrates and water which are vital sources of dietary fibre, sugars, organic acids, vitamins (ascorbic acid, niacin, and thiamin), and minerals (magnesium, manganese, and copper) (Ancos et al., 2016) Pineapple fruit also contains a proteolytic enzyme namely bromelain which assists in the digestion process as well as being essential for the therapeutic effects associated with bromelain Bromelain has various potential uses as an anti-inflammatory, antioxi­ dant, anti-cancer activity, and cardioprotective agent (Zdrojewicz, ´ ska, Biezyn ´ ski, & Krajewski, 2018) In addition, bromelain in Chorbin pineapple is useful for relieving menstrual disorders which is beneficial for females, especially during pregnancy and menstruation by reducing the excessive water accumulation in the body (Khalid, Suleria, & Ahmed, 2016) However, those who are on medications such as antibi­ otics, barbiturates, benzodiazepines, and antidepressants should be cautious about the consumption of too much pineapple since it has side effects with some medicines The chemical and nutritional compositions of pineapple, either the fruit pulp or fruit juice varies in terms of prox­ imate composition, minerals, and vitamins (ANSES, 2020) A summary of the compositional and nutritional characteristics of pineapple is shown in Table In order to evaluate the need for pineapple processing, an under­ standing regarding the chemical composition as well as nutritional values of pineapple should be a vital indicator to monitor the quality of the fruit The composition of pineapple is highly dependent on many factors including the ripening process and type of cultivar Hossain and Rahman (2011) reported the phenolic content of pineapple comprised of methanol (51%), ethyl acetate (14%), and water extract (3%) Similar results were obtained for the determination of antioxidant activity through a β–carotene-linoleate acid antioxidant assay at 100 ppm of concentration This study showed that pineapple was a good source of antioxidant, indicating a high presence of phenolics in the fruit In another study, Antoniolli et al (2012) studied the antioxidant activities of minimally processed pineapples treated with ascorbic acid and citric acid The pineapple slices were dipped into distilled water as a control treatment and combined solutions of ascorbic acid and citric acid with 20 mg/L of sodium hypochlorite for 30 s The treated samples exhibited the longest shelf life up to days which eventually attributed to the dehydration and colour changes of the fruit In addition, Martínez et al (2012) reported the in vitro antioxidant activity of pineapple co-products as a potential source for food enrich­ ment The dietary fibre content of pineapple co-products was observed between 69.1 and 81.5 g/100 g on a dry matter basis using three different test methods The accumulation of pineapple co-product extract was found to be a good source of natural compounds Pineapple pulp Pineapple juice 0.5 11.7 0.5 10.5 1.2 0.3 0.4 12.1 0.1 12.1 0.2 0.4 8.0 15.0 140.0 0.17 0.8 5.0 0.06 8.1 0.08 8.1 13.6 134.0 0.2 1.2 5.2 0.04 9.8 0.08 46.1 19.6 0.3 0.1 0.03 14.0 23.0 0.3 0.1 0.02 Note: ANSES Ciqual Table, Nutritional composition of pineapples, 2020 Source: (ANSES, 2020) depending on the type of solvent system A significant increase in the total sugar content of N36 pineapple has been reported based on the core and peel extracts of the fruit (Nadzirah et al., 2013) The results showed 8.92% and 3.87% for the sucrose content at the core and peel extracts, resulting in high variability in the composition of different sections of pineapples Evaluation of antioxidant properties carried out by Chiet, Zulkifli, Hidayat, and Yaakob (2014) reported the presence of bioactive compounds and antioxidant capacity for three different varieties of pineapples (Josapine, Morris, and Sarawak) harvested at commercial maturity stage Josapine pineapples indicated the highest total phenolic and tannin content, followed by Morris and Sarawak The antioxidant capacity was assessed by the ferric reducing antioxidant power (FRAP) with Josapine obtaining the highest reducing capacity George et al (2016) evaluated the ascorbic acid content and anti­ oxidant activity of Sarawak pineapple at five different maturity levels A significant reduction was observed for the ascorbic acid content, whereas the antioxidant activity increased throughout the maturity levels In previous research work, Sharma, Ramchiary, Samyor, and Das (2016) developed the optimisation process parameter for total phenolic content, total flavonoid, ascorbic acid, and antioxidant activity of pineapple using response surface methodology Based on the optimal conditions at a temperature of 68 ◦ C and a screw speed of 70.3 rpm, the experimental values quantified were total phenolic content (46.91 mg Gallic Acid Equivalents/100 g), total flavonoid (48.75 mg of quercetin/ g), ascorbic acid (51.97 mg/100 g), and antioxidant activity (95.95%), respectively Chaudhary et al (2019) investigated the presence of cal­ cium, potassium carbohydrates, water content, vitamin C, and crude fibre which are important for maintaining a balanced diet and a healthy digestive system As pineapple is rich in bromelain, the potential usage of the chemical content was studied to reduce swelling in inflammatory cases including sore throat, gout, and arthritis (Khalid et al., 2016) The chemical structure of bromelain in pineapple is shown in Fig In another approach, Campos, Ribeiro, Teixeira, Pastrana, and Pin­ tado (2020) studied the enzymatic extract from pineapple by-products (stems and skins) A full characterisation was conducted based on the bioactive molecules and biological activities to valorise the pineapple by-product juices The pineapple skin demonstrated low content of total phenolic compounds compared to the pineapple stem The enzymatic fractions signified 4.8% (w/w) and 17.3% (w/w) for pineapple stem and skin juices, respectively Vollmer et al (2020) examined the effect of M Mohd Ali et al Food Research International 137 (2020) 109675 Fig Chemical structure of bromelain in pineapple (Khalid et al., 2016) olfactometry sniffing for aroma-active compounds Nevertheless, flavour identification should not be distinguished based on the degree of volatility considering the changes arising during the extraction of aroma-active compounds (Mahmud, Shellie, & Keast, 2020) There has been significant progress in the flavour analysis in order to overcome the limitation in the flavour and volatile identification Factor analysis is one of the solutions in evaluating the main relationship between the volatile compounds and the selected variables (Dembitsky et al., 2011) In this case, the collected instrumental data assists in the threshold testing which recombines the identified volatile compounds in a model matrix It is crucial to perform this procedure which contributes to the refinement of the flavour identification Although each type of sample has its odour-active signature, it may vary greatly based on the quan­ tification of volatile compounds either by olfactometry system or by flavour identification (Shui et al., 2019) The main volatile compounds identified in various pineapple cultivars are presented in Table Most of the volatile compounds are responsible for the flavour composition of pineapple which is quite complex based on the fruit quality The advanced techniques of extraction, separation, and identi­ fication of volatile compounds give comprehensive information regarding the volatile distribution and composition of the fruit The identification of volatile compounds of pineapple is performed by various means such as gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), electronic nose, solvent extraction, head-space solid-phase microextraction (HS-SPME), solventassisted flavour evaporation (SAFE) as well as sensory evaluation for different analytical purposes (Lasekan & Hussein, 2018; Porto-Figueira, Freitas, Cruz, Figueira, & Cˆ amara, 2015; Sung, Suh, Chambers, Crane, & Wang, 2019; Torri, Sinelli, & Limbo, 2010) Researchers Braga, Silva, Pedroso, Augusto, and Barata (2010) reported on the volatile composi­ tion using the solid phase microextraction (SPME) coupled with GC-MS during drying of pineapple The fruit samples were dried by adding 0.5% ethanol in normal and modified atmospheric conditions in order to regulate water evaporation In another case, Montero-Calder´ on, Rojas´-Aguayo, Soliva-Fortuny, and Martín-Belloso (2010) Graü, Aguilo pulsed light on the nutritional composition of pineapple using untreated and thermally pasteurised samples Based on the findings, bromelain activity was fully retained in all treated samples On the other hand, thermal pasteurisation was unfavourable to antioxidant activity and vitamin C which led to the retention of phenolic compounds and furanone Volatile compounds Huge attention has been applied to the volatile composition of pineapple that plays a significant role in the sensory notes of fruit fla­ vours The diversity and distinctive flavour of pineapple represented comprehensive knowledge for continuing research into fruit aromas as well as attractive attributes for the consumers (Lasekan & Abbas, 2012) The aroma profile and volatile organic compounds of pineapple are beneficial for monitoring quality control of raw and pineapple-based processed products, particularly during storage and fruit shelf life It should be noted that not all volatile compounds are attributed to the main aroma contributors Although hundreds of volatiles can be iden­ tified in a pineapple sample, only several aroma-active compounds associated significantly compared to the other volatiles based on the overall odours In this sense, the effectiveness of those aroma-active compounds subjected to the aroma threshold, concentration, interac­ tion with other compounds, as well as volatility (Zhang, Cao, & Liu, 2019) The evaluation of the significance of individual volatile com­ pounds can be obtained by aroma extract dilution analysis, gas chro­ matography sniffing, calculation of odour-active value (OAV), odourspecific magnitude estimation, and volatile recombination tests (Lase­ kan & Hussein, 2018; Pino, 2013) Thus, it is important to notice that the odour-active compounds with low thresholds and high concentrations produced a high OAV in order to demonstrate the importance in enhancing the functionality of the overall volatile compositions Generally, flavour compound assessment is complex due to the lab­ oratory instrumentation required that is less sensitive compared to the human olfactory system Trained panellists were widely used for M Mohd Ali et al Food Research International 137 (2020) 109675 investigated the effect of modified atmosphere packaging on the volatile composition of fresh-cut pineapples stored at ◦ C Methyl butanoate, methyl 2-methylbutanoate, and methyl hexanoate have been identified as the most abundant volatiles On the other hand, methyl and ethyl 2methylbutanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone, and ethyl hexanoate have been denoted as the most odour-active volatiles in spite of packaging condition and storage period ´n et al (2010) identified 20 volatile compounds Montero-Caldero using the HS-SPME method for Gold pineapple at 30 ◦ C Ester com­ pounds contributed the most abundant compounds including methyl butanoate, methyl 2-methyl butanoate, and methyl hexanoate, whereas the most odour-active compounds were methyl and ethyl 2-methyl butanoate and 2,5-dimethyl 4-methoxy 3(2H)-furanone Wei et al (2011) identified 18 volatile compounds in both the flesh and core of pineapple using HS-SPME and GC-MS stored at 25 ◦ C Ester compounds such as butanoic acid methyl ester, hexanoic acid methyl ester, and 3(methylthio) propanoic acid methyl ester were the most dominant in the flesh and core with the total of 65.47 and 81.18, respectively In a similar manner, Wei et al (2011) investigated the volatile composition of pineapple in the flesh and core by means of GC-MS and HS-SPME techniques The main compounds detected in pineapple flesh were ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, 2,5dimethyl-4-hydroxy-3(2H)-furanone, decanal, and ethyl 3-(methyl­ thio)propionate In the pineapple core, the dominant compounds were ethyl 2-methylbutanoate, ethyl hexanoate, and 2,5-dimethyl-4-hydroxy3(2H)-furanone It was found that pineapple aroma was highly corre­ lated with butyl butyrate which could improve the enzymatic synthesis of esters (Lorenzoni et al., 2012) Although hundreds of volatile compounds can be identified in the pineapple samples, only some aroma-active components contributed significantly compared to the overall odour Kaewtathip and Char­ oenrein (2012) detected 19 volatile compounds which consisted of 14 esters, hydrocarbons, sulphur compounds, and one lactone in Smooth Cayenne pineapple during freezing The freezing process contributed to the internal defects of pineapple flesh that resulted in the reduction of volatiles In previous work, Zheng et al (2012) evaluated the volatile compounds of two pineapple cultivars (Tainong No and Tainong No 6) using GC-MS A total of 11 volatile compounds were identified in Tainong No pineapples such as furaneol, 3-(methylthio) propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester, and δ-octalactone In contrast, 28 volatile compounds were quantified in Tainong No pineapples including ethyl-2-methylbutyrate, methyl-2methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hex­ anoate, and decanal Likewise, Zhang, Shen, Prinyawiwatkul, and Xu (2012) found the main volatiles in fresh-cut pineapple during the baking process were ethyl acetate, ethyl hexanoate, ethyl 3-(methylthio)-pro­ pionate, methyl hexanoate, methyl 3-(methylthio)-propionate, 2-methyl methylbutyrate, and 2-methyl ethylbutyrate From that study, valuable information related to the pineapple volatiles at different baking tem­ peratures could be important in determining various pineapple-baked foods with different aroma odours Pino (2013) identified a total of 20 odour-active compounds including ethyl 2-methylbutanoate, 2,5dimethyl-4-hydroxy-3(2H)-furanone, 1-(E,Z,Z)-3,5,8-un-decatetraene, 1-(E,Z)-3,5-undecatriene, ethyl hexanoate, ethyl 3-(methylthio)prop­ anoate, and methyl hexanoate from Red Spanish pineapple that contributed to the typical pineapple aroma Further, Barretto et al (2013) determined the volatile fractions in pineapple which comprised of esters (35%), ketones (26%), alcohols (18%), aldehydes (9%), acids (3%) as well as other compounds (9%) Fig illustrates the typical chromatogram of pineapple consisting of a total of 35 volatile compounds identified using the SPME technique Decanal, ethyl octanoate, acetic acid, 1-hexanol, γ-hexalactone, and γ-octalactone represented the main odour-active compounds treated using hydrodistillation Wei et al (2014) successfully identified 15 volatiles of Shenwan pineapple including seven esters, two aldehydes, two lactones, one alcohol, one terpene, one ketone, and one Table Main volatile compounds identified in various pineapple cultivars Cultivar Main volatile compounds Relative amount (µg/ kg) References Gold Methyl butanoate Methyl 2-methylbutanoate Methyl hexanoate Methyl 2-methylpropanoate Ethyl hexanoate Methyl butanoate Methyl 2-methyl butanoate Methyl hexanoate Methyl 2-methyl propanoate Ethyl hexanoate Methyl 3-(methylthio) propanoate Ethyl hexanoate Ethyl 3-(methylthio) propanoate Ethyl nonanoate Methyl 3-(methylthio) propanoate Methyl hexanoate Hexanoic acid, methyl ester Butanoic acid, 2-methyl-, methyl ester Butanoic acid, methyl ester Octanoic acid, methyl ester Methyl 3-acetoxyhexanoate Methyl 3methylthiopropanoate Methyl 5-acetoxyhexanoate Methyl octanoate Methyl hexanoate Ethyl hexanoate 3-(Methylthio)propanoic acid ethyl ester 3-(Methylthio)propanoic acid methyl ester Octanoic acid, ethyl ester Butanoic acid, 2-methyl-, ethyl ester Octanoic acid, methyl ester Ethyl acetate 3-Methylbutan-1-ol Methyl 3-(methylthio) propanoate Ethyl octanoate 2-Methylpropyl acetate Methyl octanoate Methyl decanoate Methyl hexanoate Octanoic acid isopropyl ester Methyl butanoate Ethyl butanoate Ethyl 2-methylbutanoate Ethyl hexanoate Methyl 3-hydroxybutanoate Ethyl acetate Methyl (E)-2-butenoate Methyl 2-hydroxyhexanoate Methyl 5-acetoxyhexanoate Dimethyl propanedioate Methyl-2-methylbutanoate Methyl-2-methyl acetoacetate Methyl hexanoate Methyl-3-(methylthiol)propanoate Methyl-3-hydroxy-4methyl-pentanoate 2435 2105 1163 383 101 2902 2427 1204 571 129 623 (Montero-Calder´ on et al., 2010) Gold Smooth Cayenne Tainong 17 Smooth Cayenne Tainong No Red Spanish Shenwan MD2 MD2 Morris (Montero-Calder´ on et al., 2010) 106 91 60 27 25 (Wei et al., 2011) 28 19 13 14 (Wei et al., 2011) 277 127 118 64 39 20 (Kaewtathip & Charoenrein, 2012) 78 33 46 22 21 (Zheng et al., 2012) 5000 300 180 192 66 (Pino, 2013) 327 130 100 19 (Wei et al., 2014) 990 1035 1050 1233 1478 890 1107 1575 1769 1507 103 156 397 307 65 (Steingass et al., 2014) (Steingass et al., 2016) (Lasekan & Hussein, 2018) M Mohd Ali et al Food Research International 137 (2020) 109675 Fig Chromatogram of pineapple volatiles using SPME method treated by hydrodistillation (Barretto et al., 2013) hydrocarbon using the SPME method The results indicated that methyl hexanoate, δ-octalactone, decanal, and geranyl acetone were the most potent odorants in the pineapple samples Steingass, Grauwet, and Carle (2014) studied the volatile composition of green-ripe pineapple using HS-SPME and GC-MS techniques A total of 142 volatile compounds were identified of which 132 were odour-active including d-octalactone, c-lactones, 1-(E,Z)-3,5-undecatriene and 1,3,5,8-undecatetraene, and methyl esters More extensive investigation was performed by PortoFigueira et al (2015) who described the characteristic of aroma com­ pounds of pineapple using SPME method (DVB/CAR/ PDMS fibre) at 40 ◦ C for 30 Esters were found to be the most potent compounds followed by hexyl hexanoate, methyl hexanoate, ethyl hexanoate, and hexyl butanoate A tentative study to detect the volatile compounds of green-ripe pineapple accumulated a total of 290 volatiles by GC-MS, including esters, terpenes, alcohols, aldehydes, 2-ketones, free fatty acids, and miscellaneous γ-and δ-lactones (Steingass et al., 2015) Similarly, Steingass et al (2016) reported the presence of methyl 3-methylbuta­ noate and 4-methoxy-2,5-dime-thyl-3(2H)-furanone which have been identified as major components of the fruit flavour from fully-ripe airfreighted pineapple samples Lasekan and Hussein (2018) described the flavour profiles of pineapple that consisted of sweet, floral, fruity, fresh, green, apple-like, and woody notes Among 59 compounds identified from six pineapple varieties, the potent contributors were methyl-2methylbutanoate, methyl hexanoate, methyl-3-(methylthiol)propanoate, methyl octanoate, 2,5-dimethyl-4-methoxy-3(2H)-fura­ none, δ-octalactone, 2-methoxy-4-vinyl phenol, and δ-undecalactone Decanal, ethyl hexanoate, ethyl pentanoate, and terpenes were identi­ fied in pineapples under several coatings: sunflower seed infusion, fennel seed infusion, and cassava starch employing HS-SPME coupled with GC-MS (Guimar˜ aes, Silva, Madruga, Sousa, Brito, Lima, Mendonỗa, Beaudry, & Silva, 2018) A recent study investigated by Ikram, Ridwani, Putri, and Fukusaki (2020) evaluated the metabolite changes in pineapples during the ripening process A total of 54, 47, and 56 metabolites were obtained from the skin, flesh, and crown sections of pineapple, respectively The results revealed the predominant metabolites that were associated with the volatile profile and ripening stages of pineapples Zainuddin, Zaka­ ria, Saim, Hamid, and Osman (2020) examined the extraction of volatile compounds in MD2 pineapple using HS-SPME The extraction temper­ ature was significant with the increasing amount of selected volatile compounds including ethyl acetate, methyl isobutyrate, and butanoic acid methyl ester Yoyponsan, Thuengtung, Ogawa, Naradisorn, and Setha (2019) evaluated the effect of harvest maturity and storage con­ dition on the volatile compounds of Phulae pineapple A total of 18 volatile compounds were identified in the ripe stage of pineapple including esters, terpenes, terpenoids, alcohols, phenols, and aldehydes Adiani, Gupta, and Variyar (2020) investigated the relationship between the microbial quality and volatile compounds of minimally processed pineapple stored at ◦ C Based on the correlation analysis, volatile compounds (ethanol, methyl acetate, ethyl acetate, n-propyl acetate, 3methyl-1-butanol, 1-butanol-3-methyl acetate, 1-butanol-2-methyl ace­ tate, 2-heptanone, and 2-phenyl ethyl acetate) were positively corre­ lated with the microbial counts of the samples Potential food and waste processing of pineapples The high nutritional value and abundant chemical composition of pineapple have attracted the interest of the food industries to incorpo­ rate into different food products Further, the production and con­ sumption of pineapple produces large volumes of solid wastes that in turn contribute to the possibility of valuable waste processing products M Mohd Ali et al Food Research International 137 (2020) 109675 (Zdrojewicz et al., 2018) The pineapple flesh is often processed in various ways such as an ingredient in cakes, puddings, pies, compotes, and garnish, especially for sweet dishes Although pineapple is famous in dessert cuisine, pineapple also suits well in savoury dishes such as curry and meat dishes (Phoophuangpairoj & Srikun, 2014) In terms of pro­ cessed products, the potential of the fruit is transformed into various products including preservers, powder, beverages, toffees, jams, and syrups To satisfy the demand for pineapple food-based processed products, the therapeutic, nutritive, and medicinal values of the fruit are evaluated to incorporate as a vital ingredient in the food product In view of the strong aroma which should not be destroyed during the fruit processing, the improvement in the post-harvest handling could enrich the effective operation for the whole range of processed products (Chaudhary et al., 2019) Pineapple juice is one of the processed products after being pas­ teurised and preserved as a juice The microorganisms are destroyed during the juice processing due to the chemical reaction in order to optimise the processing conditions (Barretto et al., 2013) Pineapple beverages are an alternative drink processed with sugar, sweeteners, citric acid, and water according to a specific blending ratio (Siti Rashima et al., 2019) The option for low-calorie pineapple beverages can also be provided which could enhance its organoleptic qualities Apart from this, pineapple jam is another product processed from the fruit flesh, pectin, sugar, and acid (Ismail et al., 2018) Pineapple jam is produced after the flesh is dried, blended, and refrigerated at a certain tempera­ ture The jam mixture is then boiled and pasteurised before being sent for packaging Since pineapple has a flavourful aroma, it can be pro­ cessed into candies and toffees in the form of bars or in combination with chocolates and nuts The pineapple bars are combined with healthy ingredients to provide nutrients and energy as a substitute for sweetened products, particularly for consumers with a specific diet Pineapple is also widely processed into powder as an instant powder and flavouring additive (Priyadarshani et al., 2019) In a study reported by Rahma, Adriani, Rahayu, Tjandrawinata, and Rachmawati (2019), pineapple powder showed good physical attributes and is suitable as a binder and disintegrant for starch-based pharmaceutical excipients The suitability of pineapple powder as a binder material is preferable due to the long shelf life and it is useful for further applications in the food industries Furthermore, there is potential utilisation of pineapple that has been processed into vinegar especially for overripe, discarded wastes and surplus fruits Pineapple vinegar is made from the fermentation of alcohol, acetic acid, and other reagents (Chaudhary et al., 2019) Continuous aeration for several days is applied to allow for the ethanol conversion via the acetic acid bacteria with the pineapple vinegar mixture The abundant volatile compounds found in pineapple have been explored in the study related to wine processing Pineapple wine is an alcoholic beverage made from innate microorganisms, sugar, and yeast in various proportions (Cannon & Ho, 2018) The pineapple wine is processed from the fermented juice with a good amount of sugar and preservatives including sulphur-dioxide, sorbic acid, and potassium sorbate This section discusses the potential food-based and waste processing products related to pineapple as summarised in Table 5.1 Pineapple food-based products A large amount of pineapple flesh or pulp is normally used in various food-based products after peeling the skin and removing the central core The flesh contained a high concentration of vitamins, minerals, fibre, as well as other chemical attributes that are essential for human consumption (Barretto et al., 2013) The pineapple is mainly consumed fresh, canned, minimally processed fruit as well as flavouring due to its sweet taste and aroma Normally, the pineapple juice is fermented and made into a traditional dessert called nata de pina which is a popular dessert in the Philippines The high content of moisture, sugars, and fibre are important for the growth of microbes and assists in the fermentation as a nutrient medium (Hossain, 2016) The dessert is known as pineapple gelatine due to the chewy texture and translucent gel which is almost becomes a jelly-like food The sweet and tangy taste of nata de pina is consumed as part of fruit salads, ice creams, candies, and other desserts In addition, the young and tender shoots of pineapple can also be eaten, especially in salads The young pineapple shoots called hijos de pina are sold as a vegetable to be eaten as raw or cooked in a savoury dish Apart from that, a wide range of processed pineapple products are available in the commercial market including pineapple juice, dried and frozen pineapple, nectar, and canned pineapple (Khalid et al., 2016; Othman, Buang, & Mohd Khairuzamri, 2011; Ramallo & Mascheroni, 2010) Since the consumers opt for better quality and freshness of pineapple, the processing and storage of the fruit requires extreme precautions and handling in order to avoid any damage or defects Table The potential food-based and waste processing products related to pineapple Pineapple part Potential uses References Pulp Young shoot Young shoot nata de pina (dessert) Fruit salad hijos de pina (eaten raw or cooked in a savoury dish) Dried and frozen pineapple (Hossain, 2016) (Hossain, 2016) (Hossain, 2016) Pulp Pulp Pulp Cakes, puddings, pies, compotes, and garnish (sweet dishes) Curry and meat dishes Pulp Pulp Pulp Pulp Pulp Preservers, nectar, toffees, jam Juice, beverage, syrup Vinegar Wine Powder Pulp Leaf fibre Leaf fibre Leaf fibre Canned pineapple (slices, cubes) Composite material Feedstock and energy production Textile, automobiles, machinery equipment, sport items, insulators Medicine, cosmetics, and biopolymer coatings Furniture and construction materials Coarse textile and cloth Cigar wrapper and casting net String for jewels, caps of tribal chiefs Methane gas for waste treatment Dairy feed Leaf fibre Leaf fibre Leaf fibre Leaf fibre Leaf fibre Peel Peel, crown, core Crown Stem Liquid medium and nanocomposite reinforcement Starch-based pharmaceutical excipient (Ramallo & Mascheroni, 2010) (Barretto et al., 2013) (Phoophuangpairoj & Srikun, 2014) (Chaudhary et al., 2019) (Khalid et al., 2016) (Chaudhary et al., 2019) (Cannon & Ho, 2018) (Priyadarshani et al., 2019; Rahma et al., 2019) (Othman et al., 2011) (Sena Neto et al., 2013) (Asim et al., 2015) (Prado & Spinac´ e, 2019) 5.2 Pineapple waste processing (Asim et al., 2015) The potential of pineapple waste to be used in industrial applications has been addressed although there has been relatively little research carried out compared to the fruit flesh Approximately 25% of the total weight of pineapple consists of fruit waste including the upper crown which produces almost billion tons of by-products per year (Prado & Spinac´ e, 2019) In spite of the technological advancement in the pine­ apple industry in recent years, several parts of the pineapple including the crown, core, and peel are still discarded even though those fruit parts can be potentially commercialised for economical uses The disposal of pineapple wastes creates a serious environmental issue because of the higher biological and chemical oxygen demand (Nouri, Chen, & Maq­ bool, 2014) For this reason, fibres of the pineapple leaf offer an (Reinhardt et al., 2018) (Asim et al., 2015) (Asim et al., 2015) (Asim et al., 2015) (Hossain, 2016) (Chaudhary et al., 2019) (Prado & Spinac´ e, 2019) (Rahma et al., 2019) M Mohd Ali et al Food Research International 137 (2020) 109675 industrial uses including fermentation and bioactive compound extrac­ tion In addition, pineapple waste has also been processed as the sub­ strate of a potential source of sugars, vitamins, organic acids, and other chemical attributes from the fruit (Chaudhary et al., 2019) The pine­ apple peels that attributed to the 50% of the solid waste have been considered as the source for fibre enrichment, enzyme compounds, and bacterial cellulose production for bioremediation (Villacís-Chiriboga, Elst, Van Camp, Vera, & Ruales, 2020) In this regard, numerous works have been progressively undertaken to utilise pineapple waste in order to penetrate and compete in the current world waste processing market alternative source of natural fibres in order to replace conventional mechanical materials in composites The pineapple fibres are renewable, biodegradable, inexpensive, and available in abundance despite being rarely utilised (Rahma et al., 2019) Due to the fact that the pineapple fibres are disposed by waste burning, the proper utilisation of the fibres could assist in solving the waste disposal problem Sena Neto, Araujo, Souza, Mattoso, and Marconcini (2013) investigated fibres from different pineapple varieties to evaluate the fibre characteristics and intrinsic variabilities for engineering applications It was observed that the high degree of cellulose crystallinity affected the mechanical fea­ tures for composite material Moreover, pineapple leaf fibres are often used for feedstock and energy production in the field (Asim et al., 2015) Due to pineapple fibre having a soft surface, smooth, and white in colour compared to other natural fibres, it is ideal for the utilisation of bio­ composites to reduce the wastage of renewable materials Pineapple leaf fibre consists of many chemical compositions including polysaccharides, lignin, wax, pectin, uronic acid, pentosane, as well as inorganic com­ pounds (Prado & Spinac´ e, 2019) It also possesses high specific strength and flexural rigidity which is applicable to replace raw material in composite matrix reinforcements To further enhance the utilisation of pineapple leaf fibre, recent applications have expanded for various purposes including textile, automobile, machinery equipment, sport items, insulators, and so on (Prado & Spinac´ e, 2019) The use of pineapple leaf fibre can also be suitable for other applications in medicine, cosmetics, and biopolymer coatings Considering the high cellulose content in pineapple leaf fibre, this material is suitable for utilisation in making furniture as well as building and construction materials (Reinhardt et al., 2018) Pineapple leaf fibre produces a silky-white and strong fibre at an early stage in order to yield maximum vitality (Hossain, 2016) In an attempt to pro­ duce processing products based on the pineapple leaf fibre, it has been used to weave coarse textile or cloth In addition to this, pineapple fibre also has been used to wrap cigars in a bulk amount and transformed into a casting net In West Africa, the pineapple fibre is made as a string for jewels as well as special handmade material for the caps of tribal chiefs (Asim et al., 2015) A recent study conducted by Najeeb et al (2020) revealed the composition of pineapple leaf fibres for biocomposite ap­ plications The findings indicated that the fibre surface elemental composition including carbon (53%), oxygen (43%), and potassium (3%) are compatible with the matrix polymer On the other hand, pineapple peel waste can be produced as a methane gas via the indigenous microorganisms (Hossain, 2016) The production of methane gas can potentially be used for waste treatment for alternative green energy to sustain the environment and protect from chemical pollution Moreover, the potential of pineapple waste such as peel and core is being exploited as feed for animals For instance, dairy cattle consumed fermented pineapple waste with high acidity compared to fresh waste as dairy feed In this case, dried and ensiled pineapple waste was suitable as an additional roughage in the total portion for dairy cattle (Asim et al., 2015; Chaudhary et al., 2019) The pineapple crown is another important resource of cellulose in order to substitute leaf waste using chemical treatments Prado and Spinac´e (2019) studied the feasibility of pineapple crown for removal of non-cellulose com­ pounds through bleaching treatments The results demonstrated that the high hydrophilicity of pineapple crown was attributed to the existence of sulphate compounds which was essential in applications for liquid medium and nanocomposite reinforcement Similar to other parts of pineapple, the fruit stem is also used as a starch-based pharmaceutical excipient The starch was isolated from the pineapple stem through spray drying to improve the physical properties of the waste (Rahma et al., 2019) In this context, the physicochemical attributes of spray-dried starch appeared as untreated starch without going through the process of gelatinisation The industrial use of pine­ apple waste in recent years is an undeniable fact considering the high ratios of pineapple by-products compared to other tropical fruits It is anticipated that pineapple waste material can be processed for further Health benefits It is well known that adequate intake of nutrients is important for human health Pineapple has been recognised to possess valuable bioactive compounds for medical purposes The fruit is effective as a contraceptive, a diuretic as well as for the removal of intestinal worms (Hossain, 2016) In addition, pineapple is often used to increase appetite for food nourishment and boost the excretion of fat for topical debridement As a source of bromelain, pineapple is used by substituting proteolytic enzyme as an anti-inflammatory for soft tissue (Siow & Lee, 2012) Kargutkar and Brijesh (2018) successfully investigated the po­ tential of the anti-inflammatory activity from the pineapple leaf extract to identify the phytochemical properties that were responsible for acute inflammatory diseases In that study, the components that were identi­ fied in the extract included proteins, flavonoids, tannins, carbohydrates, glycosides, and phenols Pineapple is also rich in vitamins and micro­ nutrients which are recommended for daily intake In addition to this, pineapple is also low in calories and is often incorporated in a weightwatcher’s diet The potential health benefits of pineapple are illustrated in Fig In a study conducted by Zdrojewicz et al (2018), the researchers found that one ripe pineapple contained approximately 16% of the daily requirement for vitamin C which was equivalent of 28 mg vitamin C for half a glass of pineapple juice Vitamin C is known to be a good anti­ oxidant and keeps cells healthy against free radicals, specifically for delaying osteoblast ageing as well as monitoring diabetic progression It is also believed that the thiamine content in pineapple plays an impor­ tant role in monitoring nervous system function The sufficiency of thiamine particularly for patients who have a problem in the nervous system is beneficial in reducing the metabolic changes due to diabetes and glucose levels as well as in the production of red blood cells (Cannon & Ho, 2018) As a potential source of dietary fibre, pineapple is effective in healing bowel movement, constipation, and gastrointestinal function (Dittakan, Theera-Ampornpunt, & Boodliam, 2018) Similarly, Hossain and Rahman (2011) demonstrated that the functional dietary fibre in pineapple is essential in reducing the risk of diabetes, colon cancer, and cerebro-vascular diseases as well as relieving the symptoms of diar­ rhoea Apart from that, it is also noted that malic acid in pineapple as­ sists in maintaining oral health, enhancing immunity and preventing dental plaque formation (Chaudhary et al., 2019) One of the most important trace elements in pineapple is manganese which is equivalent to 73% of the daily requirement intake and is vital for energy production (Zdrojewicz et al., 2018) Manganese has been reported for the alleviation of skeletal defects, blood glucose level con­ trol, and aids in insulin resistance as well as Type diabetes (Dittakan et al., 2018) The trace element permits the effect of oxidant enzymes including ligases and transferases that is significant against free radicals for cholesterol degradation Chaudhary et al (2019) described these beneficial effects were important for regulating emotional stability as well as strengthening bone growth in adults In view of the nutrients components, pineapple contains bromelain that is one of the most complex bioactive compounds for antioxidant, digestion improvement, and as a cardioprotective agent (Asim et al., 2015) It has been described that bromelain can be used to treat bacterial infections, bronchitis, pneumonia, sinusitis, parasitic gastrointestinal infection, and is effective M Mohd Ali et al Food Research International 137 (2020) 109675 Fig Potential health benefits of pineapple against intestinal parasites such as tapeworms and nematodes (Siow & Lee, 2012) Priyadarshani et al (2019) revealed that bromelain was commonly used to regulate the severity of myocardial infarction as well as in analgesic combinations for treating patients with acute thrombo­ phlebitis in order to heal skin infection, oedema, and inflammation The multitude of bromelain utilisation possibilities aside from abundant nutrients emphasise the chemical composition and health benefits of pineapple to assist in developing a diverse functional spectrum of pineapple-based products targeted for accelerating future functionalities and commercial applications The production line of the pineapple industry usually comprises of the aspects of cultivation, processing, transporting, and marketing In order to compete in the global market and international trade, the pineapple industry needs to survive in terms of the production line and the value chain At the current moment, pineapple processing is not well-prepared with cutting-edge technology This situation leads to low production yield and affects the technical infrastructure Several efforts have been taken to enhance production efficiency and improve the productivity and quality of the fruit through development programmes for individuals or associations Furthermore, the cultivation of pineapple is emphasised in terms of research and development activities to focus on the long-term demand These include expansion research into the production of new pineapple cultivars, post-harvest technology, and environmental-friendly crop practices Some processing technologies and treatments used in the research focusing on the dietary fibre of pineapples that can be potentially commercialised are also evaluated Pineapple co-products as an ingredient in the food industry possess high levels of polyphenolic compounds and antioxidants due to the high di­ etary fibre content of the fruit (Martínez et al., 2012) Hence, the po­ tential of pineapple co-products should be recognised as one of the nutraceutical sources in supplying new alternatives for low-cost and health-related purposes Nevertheless, to date only a few of the pine­ apple co-products have been successfully processed from the fruit waste from a nutritional point of view Further investigation into the incor­ poration of food and waste processing products from pineapple should be developed in terms of the oxidative stability and non-caloric bulking agents It is well-known that pineapple is a nutritious fruit and has numerous health benefits for humans With the advancements in the pineapple industry, the quality of the fruit is normally determined based on various factors including the harvesting time, storage, growing condition, and postharvest handling (Priyadarshani et al., 2019) Despite this advancement towards production and the elucidation of the pineapple industry, the yield production remains challenging owing to the tech­ nical difficulties and the lengthy processing methods Special focus should be placed on the improvement of modern storage and postharvest facilities in order to facilitate fruit distribution and transportation Extensive effort should also be recommended to maintain the perish­ ability of pineapple from the production to the marketing line with the interest in online monitoring in the fruit industry As an added bonus, the growers should consider improving the distribution and preservation chain for good economic returns of the fruit Taking the application of Future perspectives and challenges Pineapple is a perishable and non-climacteric fruit due to the aroma and flavour quality Even though pineapple is one of the major tropical fruits with a high consumption around the world, the preservation in terms of the freshness and quality over a long period is still required The main concern for the pineapple commercial market is the limitation of the shelf life, especially the fresh-cut and minimally processed fruits The fruit processing involving peeling, pruning, cutting, and slicing the pineapple flesh and it is prone to increase the production of ethylene and respiration rates Further, these biochemical reactions may be attributed to the loss of vitamins and nutrients, fast deterioration, flavour loss as well as fruit shrinkage In terms of flavour and aroma compounds, human sensory evaluation is normally conducted to determine the aroma profile and sensory attributes during the shelf life of the pine­ apple However, fruit determination by sensory analysis is timeconsuming and requires a selection of trained panellists to evaluate the aroma profile of the fruit This is because it delivers information based on the overall aroma perception and consumer acceptability On the other hand, instrumental techniques are also widely used to assess the fruit aroma and volatile compounds including gas chromatographymass spectrometry, gas chromatography-olfactometry, and solid-phase microextraction Despite the success of these instrumental techniques in monitoring the shelf life of pineapple, it still requires extensive analytical skill and is not suitable for automation purposes This leads to the development of non-destructive techniques in order to execute various quality determinations of pineapple fruit in a rapid way In this case, the technology transfer of the non-destructive techniques relies on the advancement of future studies to connect the gap between the lab­ oratory applications and the field scale (Ali, Hashim, Aziz, & Lasekan, 2020) 10 M Mohd Ali et al Food Research International 137 (2020) 109675 non-destructive techniques for quality evaluation of pineapples as an example, these applications are relatively time-saving, rapid, and involve minimal or no sample preparation (Amuah et al., 2019) Therefore, the simultaneous detection of pineapple quality using nondestructive approaches signifies a major role for rapid determination of quality changes of the fruit Much progress has been made in devel­ oping non-destructive techniques in improving the accuracy and robustness of the existing trend References Abu Bakar, B H., Ishak, A J., Shamsuddin, R., & Wan Hassan, W Z (2013) Ripeness level classification for pineapple using RGB and HSI colour maps Journal of Theoretical and Applied Information Technology, 57(3), 587–593 Adiani, V., Gupta, S., & Variyar, P S (2020) Microbial quality assessment of minimally processed pineapple using GCMS and FTIR in tandem with chemometrics Scientific Reports, 10(6203), 1–9 https://doi.org/10.1038/s41598-020-62895-y Ali, M M., Bachik, N A., Muhadi, N ‘Atirah, Tuan Yusof, T N., & Gomes, C (2019) Non-destructive techniques of detecting plant diseases: A review Physiological and Molecular Plant Pathology, 108, 1–12 10.1016/j.pmpp.2019.101426 Ali, M 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of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus) Asian Food Science Journal, 14(2), 1–8 https://doi.org/10.9734/afsj/ 2020/v14i230123 George, D S., Razali, Z., & Somasundram, C (2016) Physiochemical Changes during Growth and Development of Pineapple (Ananas comosus L Merr cv Sarawak) Journal of Agricultural Science and Technology, 18(2), 491–503 Guimar˜ aes, G H C., Silva, R S., Madruga, M S., Sousa, A S B., Brito, A L., Lima, R P., Mendonỗa, R M N., Beaudry, R M., & Silva, S M (2018) Effect of plant-based Conclusions The pineapple industry has huge potential for technological advancement in both domestic and international trade Pineapples have become a profitable fruit in recent years in view of its unique aroma, abundant volatile compounds, and nutritional values In this review, the physicochemical composition, nutritional values, volatile compounds, health benefits, as well as potential food-based and waste processing products of pineapple have been discussed Apart from that, pineapple can be beneficial for other utilisation in pharmaceutical and biomedical products since the fruit is rich in nutrients, dietary fibre, and bioactive compounds The existence of high levels of minerals and vitamins as part of the required daily intake for human consumption is accountable for the unique traits and characteristics of the fruit Nevertheless, attention should be addressed to the emerging technologies and modern appli­ cations and not be solely engaged in the labour skills required to enlarge the planting operations The related organisations and agencies focusing on pineapple production need to offer facilities and provide relevant services to draw the interest of the private sector and plantation owners in developing the cultivation of pineapples, especially in rural areas Additionally, research and development focusing on pineapples should be implemented extensively in various fields including machin­ ery, agronomy, disease and pest control as well as postharvest handling and management New discoveries need to be identified with respect to expanding the niche and market for pineapple food-based and waste processing products Pineapple has huge potential to be exploited for commercial value since it is available throughout the whole year The scientific works regarding the functional foods derived from pineapple are required in order to adapt into new processed products while pre­ serving the nutritional values of the fruit For this, the promising use of every part of the fruit such as leaf, crown, and core are suggested for future studies The research concerning pineapple along with the chemical composition is necessary to retain the fruit quality and func­ tional properties Furthermore, these studies could provide new visions in relation to the production of better yield of pineapple Thus, it is beneficial to figure out the fundamental concerns related to the pine­ apple with the goal of the optimum exploitation of the fruit Acknowledgements The authors wish to acknowledge the support from the Department of Biological and Agricultural Engineering, Faculty of Engineering and Department of Food Technology, Faculty of Food Science and Tech­ nology, Universiti Putra Malaysia for supplying the technical facilities for this work under the Putra Grant, GP-IPB (Vot No.: 9687800) CRediT author statement Maimunah Mohd Ali: Software, Data curation, Writing-Original draft preparation, Visualization, Investigation Norhashila Hashim: Conceptualization, Supervision, Writing-Reviewing and Editing Sam­ suzana Abd Aziz: Formal analysis, Supervision Ola Lasekan: Conceptualization, Supervision Declaration of Competing Interest The authors have declared no conflict of interest 11 M Mohd Ali et al Food Research International 137 (2020) 109675 Pino, J A (2013) Odour-active compounds in pineapple (Ananas comosus [L.] Merril cv Red Spanish) International Journal of Food Science and Technology, 48(3), 564–570 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Sản phẩm sau đem bảo ơn phịng kín hay kho thành phẩm 4.3 Đề xuất công thức với sản phẩm nước dứa Các công thức lạ nước dứa có nhiều ứng dụng ngành công nghiệp sữa thực phẩm Jan Masih [2] tạo công. .. rộng Cơ sở khoa học quy trình chế biến sản phẩm nước quả? - Tách thu nhận dịch từ nguyên liệu phương pháp ép - Xử lý dịch tùy theo loại sản phẩm - Rót chai, trùng Phân loại sản phẩm nước quả?... nhiên: chế biến từ loại quả, không thêm đường, phụ gia Nước hỗn hợp: chế biến cách phối trộn nhiều loại nước với Nước pha đường: nước thêm đường để tăng độ dinh dưỡng, phối trộn thêm acid thực phẩm