Foods: Pineapple

Of nutrient chelates in the human diet, oxalates and phytates are the most common. OxaUc acid (8), found principally in spinach, rhubarb leaves, beet leaves, some fmits, and mushrooms, is a primary chelator of calcium. Oxalate present in pineapple, kiwifmit, and possibly in other foods, occurs as calcium... 

Since, the pineapple canning industry is one of the many food industries producing large quantities of solid and liquid wastes and due to the stringent environmental regulations regarding to waste disposal a special interest has developed in using the pineapple waste. 

Our molecular inset shows citric acid, which has three carboxylic acid functional groups. Citric acid is present in all citrus fruits as well as many other tart-tasting foods, including berries, pineapples, pears, and tomatoes. Lemons are acidic because they contain as much as 3% citric acid by mass. 

Larrauri JA, Ruperez P and Galixto FS. 1997. Pineapple shell as a source of dietary fiber with associated polyphenols. J Agric Food chem. 45 4028-4031. 

Gonzalez-Aguilar GA, Ruiz-Cruz S, Soto-Valdez H, Vazquez-Ortiz F, Pacheco-Aguilar R and Wang CY. 2005. Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents. Int J Food Sci Technol 40(4) 377-383. 

Mohamed S, Kyi KMM and Sharif ZM. 1993. Protective effect of cysteine-HCl on vitamin C in dehydrated pickled/candied pineapples and guava. J Sci Food Agric 61 133-136. 

Navarro, P. and Corzo, O. 2001. Osmotic dehydration vacuum optimization for minimally processed pineapple. In Proceedings of the International Congress on Engineering and Food, ICEF 8 (J. Welti-Chanes, G.V. Barbosa-Canovas, and J.M. Aguilera, eds), Vol. 2, pp. 1309-1313. Technomic Publisher, Lancaster, PA. 

Rahman, M.D.S. and Lamb, J. 1991. Air drying behaviour of fresh and osmotically dehydrated pineapple. J. Food Process Engineer. 14, 163-171. 

Rastogi, N.K. and Niranjian, K. 1998. Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple. J. Food Sci. 63, 508-511. 

Many human populations have only encountered some mixtures of NPs relatively recently— the first Europeans to encounter chilli peppers, many beans, pineapples, bananas, tobacco and so forth did so only a few hundred years ago. The solanine alkaloids (and other NPs) in potato or tomato were unknown to Asians, Africans and Europeans until very recently, yet these populations seemed untroubled by these novel chemicals. Tomato fruits were initially considered to be poisonous when introduced to Europe and it was only in the nineteenth century that they became widely adopted as a food plant. 

CH3(CH2)2C00CH2CH3, C6H12O2, Mr 116.16, 6 7ioi.3kPa 121-122 °C, df 0.8785, 1.4000, occurs in fruits and alcoholic beverages, but also in other foods such as cheese. It has a fruity odor, reminiscent of pineapples. Large amounts are used in perfume and in flavor compositions. 

C6Hg03, Mr 128.13, is a constituent of pineapple and strawberry aroma and is also found in other foods. It forms colorless crystals (mp 77-79 °C) with a relatively weak, nonspecific odor. Dilute solutions develop a pineapple, strawberry-like odor. It can be prepared by cyclization of hexane-2,5-diol-3,4-dione in the presence of an acidic catalyst [186]. The dione is the ozonization product of 2,5-hexynediol, which is obtained by ethynylation of acetaldehyde. 

Pineapple, one of the most popular tropical fruits in the world, has been cultivated in South America since the fifteenth century [61]. It has been very popular throughout the world for many years [16]. Native to Central America and South America, pineapples grow in several tropical countries, such as Hawaii, India, Malaysia, the Philippines, and Thailand [12]. Owing to its attractive sweet flavour, pineapple is widely consumed as fresh fruit, processed juice, canned fruit, and as an ingredient in exotic foods. The volatile constituents of pineapple have been studied for over 60 years by many researchers. More than 280 compounds have been found among volatiles of pineapples so far [60]. 

OAVs are calculated on the basis of odour threshold values which have been estimated in a medium that predominates in the food, e.g. water, oil or starch. As an example, the OAVs of the odorants of pineapples are listed in Table 16.7. 

Pineapple -food toxicants m [FOOD TOXICANTS, NATURALLY OCCURRING] (Vol 11)... 

Of nutrient chelates in the human diet, oxalates and phytules arc Ihe most common. Oxalic acid, found principally in spinach, rhubarb leaves, beet leaves, some fruits, and mushrooms, is u primary chelator of calcium. Oxalate present in pineapple, kiwifmil, and possibly in other foods, occurs as calcium oxalale. CaCiOj. This compound is in the form of needle-like crystals, known as raphidcs. which can produce painful sensations in the mouth when eaten raw. The effects of oxalic acid in the diet may he twofold. First, it forms strong chelates with dietary calcium, rendering the culcium unavailable for absorption and assimilation. Secondly, absorbed oxalic acid causes assimilated Ca to be precipitated as insoluble salts that accumulate in the renal glomeruli and contribute to the formation of renal calculi. 

The data indicate that if the respective precursor is present and if the processing conditions are similar, the same odorant will contribute to the flavors of different foods. However, HDF has been detected also as a potent odorant in unprocessed foods like strawberries [48], pineapple [91] and, very recently, in Emmentaler cheese [30] indicating alternative biochemical pathways in HDF formation. 

When reviewing all of the previous data, the FDA detected synthetic chemicals in virtually all the foods tested. Only corn, ham (luncheon), pineapple (canned), pinto beans, kidney beans, and chicken noodle soup were shown not to be contaminated. The fact that virtually every food we eat has been shown to be contaminated raises the following question. What synthetic chemicals are we most likely going to be exposed to if we consume a balanced diet of dairy, fruits, grains, protein, and vegetable products The answer to this question is discussed in Chapter 3. 

Food Products Color Flavors anthocyanms, betacyanins, saffron apricot, banana, apple, cherry, grape, peach, pineapple, rasberry, strawberry, asparagus, capsicum, celery, tomato, vanilla, cocoa... 

Place the carrots in a food processor and pulse on and off for I minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, I to 2 minutes. 

Note Use the remaining pineapple from thegooey topping. My preference is to puree it in a food processor. 

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