The Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoracis of Fattening Dairy Steers

Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue

This study aimed to evaluated the effect of dietary fermented pineapple residue (FPR) on the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds in yellow-feathered chickens. GC-IMS technique combined with multivariate analysis were performed to clarify the key volatile compounds. The results showed that dietary FPR improved meat quality by increasing the antioxidant capacity and pH value and decreasing cooking loss of breast muscle. The fatty acid profile was altered in breast muscle of chickens that fed with FPR. GC-IMS detected 43 volatile compounds in breast muscle, including mainly aldehydes, alcohols, esters, and ketones. Among them, 12 volatile compounds could serve as potential aroma markers to distinguish meat flavor of chickens fed with FPR. Correlation analysis revealed that C18:1n9c, C18:2n6, and PUFA are important contributors for meat flavor formation. In conclusion, dietary FPR improved antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of breast muscle in chickens.

Development of Biodegradable Thermosetting Plastic Using Dialdehyde Pineapple Stem Starch

Starch extracted from pineapple stem waste underwent an environmentally friendly modification process characterized by low-energy consumption. This process resulted in the creation of dialdehyde pineapple stem starch featuring varying aldehyde contents ranging from 10% to 90%. Leveraging these dialdehyde starches, thermosetting plastics were meticulously developed by incorporating glycerol as a plasticizer. Concurrently, unmodified pineapple stem starch was employed as a control to produce thermoplastic material under identical conditions. The objective of streamlining the processing steps was pursued by adopting a direct hot compression molding technique. This enabled the transformation of starch powders into plastic sheets without the need for water-based gelatinization. Consequently, the dialdehyde starch-based thermosetting plastics exhibited exceptional mechanical properties, boasting a modulus within the range of 1862 MPa to 2000 MPa and a strength of 15 MPa to 42 MPa. Notably, their stretchability remained relatively modest, spanning from 0.8% to 2.4%. Comparatively, these properties significantly outperformed the thermoplastic counterpart derived from unmodified starch. Tailoring the mechanical performance of the thermosetting plastics was achieved by manipulating the glycerol content, ranging from 30% to 50%. Phase morphologies of the thermoset starch unveiled a uniformly distributed microstructure without any observable starch particles. This stood in contrast to the heterogeneous structure exhibited by the thermoplastic derived from unmodified starch. X-ray diffraction patterns indicated the absence of a crystalline structure within the thermosets, likely attributed to the establishment of a crosslinked structure. The resultant network formation in the thermosets directly correlated with enhanced water resistance. Remarkably, the thermosetting starch originating from pineapple stem starch demonstrated continued biodegradability following a soil burial test, albeit at a notably slower rate when compared to its thermoplastic counterpart. These findings hold the potential to pave the way for the utilization of starch-based products, thereby replacing non-biodegradable petroleum-based materials and contributing to the creation of more enduring and sustainable commodities.

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste

In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze-thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze-thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided the highest slowly digestible starch (SDS) (48.84%) and resistant starch (RS) (15.77%) contents compared to other starches. The oil-in-water (O/W) emulsion stabilized with gelatinized pineapple stem starch exhibited higher emulsion stability than that stabilized with gelatinized cassava starch. Pineapple stem starch could therefore be used as a promising source of nutritional SDS and RS, and as an emulsion stabilizer for food applications.

Toward a Circular Bioeconomy: Exploring Pineapple Stem Starch Film as a Plastic Substitute in Single Use Applications

In this study, biodegradable starch film was developed from pineapple stem waste as a substitute for non-biodegradable petroleum-based films for single-use applications where strength is not too demanding. High amylose starch from a pineapple stem was used as the matrix. Glycerol and citric acid were used as additives to adjust the ductility of the material. Glycerol content was fixed at 25% while that of citric acid varied from 0 to 15% by weight of starch. Films with a wide range of mechanical properties can be prepared. As more citric acid is added, the film becomes softer and weaker, and has greater elongation at the break. Properties range from a strength of about 21.5 MPa and 2.9% elongation to a strength of about 6.8 MPa and 35.7% elongation. An X-ray diffraction study showed that the films were semi-crystalline. The films were also found to be water-resistant and can be heat-sealed. An example of a single-use package was demonstrated. A soil burial test confirmed that the material was biodegradable and completely disintegrated into sizes smaller than 1 mm within one month.

Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle

This study investigated the effects of dietary energy density in rice straw and cassava pulp fermented total mixed ration on pH, cooking loss, Warner−Bratzler shear force (WBSF), and collagen content of 2- or 14-d-aged native Thai cattle (NTC) Longissimus thoracic (LT) muscles and fatty acids and ribonucleotides of 2-d-aged LT. Eighteen yearling NTC (Bos indicus) were randomly divided into three dietary treatments (T1 = 8.9, T2 = 9.7, and T3 = 10.5 MJ ME/kg), with six bulls per treatment. The results showed that T1 had the highest WBSF (p < 0.05). However, T2 had similar WBSF to T3 (p > 0.05). With aging, cooking loss increased (p < 0.01), while WBSF decreased (p < 0.01). Insoluble and total collagen decreased with aging (p < 0.05). Dietary energy density had no effect (p > 0.05) on collagen content, ribonucleotides and most fatty acids. However, T1 had more (p < 0.05) decanoic (C10:0), vaccenic (C18:1n9t), trans-linolelaidic (C18:2n6t), eicosatrienoic (C20:3n6), and docosadienoic (C22:2) acids than T2 and T3. In terms of lowest feed cost with comparable tenderness to T2 and highest energy density, T3 may be well suited for feeding NTC. Aging for 14 days improves LT tenderness, but its cooking loss may affect yield and juiciness.