Abstract
This investigation explored the preparation of surimi gel enhancer from pineapple peel waste, hugely generated by industries and spreading serious environment pollutions. The peel extracted with 100% ethanol had higher bioactive and antioxidant attributes, which was subsequently fortified in tilapia surimi at levels of 0.20%-1.20%, w/w to improve its physiochemical, textural, protein structural and sensorial properties. Our finding demonstrated that surimi gels enriched with 0.80% ethanolic pineapple peel extract (PAPE) exhibited significant (p<0.05) improvement in water holding capacity, breaking force, gel strength, and other textural properties and sensory attributes. Furthermore, the surimi gels fortified with 0.80% PAPE exhibited the elevated levels of hydrogen and hydrophobic interactions, while sulfhydryl and free amino acid contents demonstrated a contrasting trend. The FTIR spectra displayed that the incorporation of PAPE influenced the secondary structure of the protein, as evidenced by shifts in the α-helix to β-sheet peaks. In addition, 0.80% PAPE added gels displayed a compact, uniform, and organized microstructure, featuring small cavities. In summary, the fortification of tilapia surimi gels with 0.80% PAPE could improve gelling and other technological properties with higher sensory scores. This study offers an effective approach to utilize the pineapple peel as a gel enhancer additive for the development of functional surimi and surimi-based products enriched with bioactive compounds.
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Acknowledgements
The authors wish to extend their gratitude to the Dean, College of Fisheries, Central Agricultural Univeristy, Lembucherra, Tripura, for his valuable support in facilitating this study. The first author would also like to express appreciation to the University Grants Commission (UGC), New Delhi, India, for the provision of the NF-OBC fellowship (2018-19). Furthermore, we would like to acknowledge the commendable technical assistance provided by the Depratmernt of Pharmacy, Central University, Tripura, India.
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Sanjeev Sharma: Conceptualization, investigation, writing—original draft preparation, data curation and writing—review and editing; Ranendra K Majumdar: Formal analysis, visualization, methodology and supervision; Naresh K Mehta: Visualization, editing, review, methodology and supervision.
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Sharma, S., Majumdar, R.K. & Mehta, N.K. Valorisation of pineapple peel waste as natural surimi gel enhancer and its optimization in Nile tilapia (Oreochromis niloticus) surimi gels. Environ Sci Pollut Res (2023). https://doi.org/10.1007/s11356-023-29527-0
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DOI: https://doi.org/10.1007/s11356-023-29527-0