Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis
Pineapple biomass waste (PBW), a by-product from the production of bromelain from pineapple, was used in this study to produce maltodextrin through water extraction of the starch followed by enzymatic hydrolysis. This process utilized α-amylase to break down the α-1,6 glycosidic bonds of the extract...
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Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2463519 |
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| author | Bambang Nurhadi Parlan M.TP Riksfardini Annisa Ermawar Dewi Sondari Adi Md Sikin Mahani Rossi Indiarto S. Rosalinda Rudy Adi Saputra Nandi Sukri Roni Kastaman |
| author_facet | Bambang Nurhadi Parlan M.TP Riksfardini Annisa Ermawar Dewi Sondari Adi Md Sikin Mahani Rossi Indiarto S. Rosalinda Rudy Adi Saputra Nandi Sukri Roni Kastaman |
| author_sort | Bambang Nurhadi |
| collection | DOAJ |
| description | Pineapple biomass waste (PBW), a by-product from the production of bromelain from pineapple, was used in this study to produce maltodextrin through water extraction of the starch followed by enzymatic hydrolysis. This process utilized α-amylase to break down the α-1,6 glycosidic bonds of the extracted starch. The obtained data was analyzed using the Response Surface Method (RSM) to optimize the extraction time [Formula: see text] and temperature ([Formula: see text], while the starch content ([Formula: see text]was the response variable. The optimum starch extraction was obtained after 3 h at 75[Formula: see text], resulting in a starch purity of 91.23 [Formula: see text] 0.29% and a yield of 65.72 [Formula: see text] 0.19%. Additionally, the enzymatic hydrolysis of starch was optimize and the produced maltodextrin was characterized in terms of Dextrose Equivalent (DE). The optimum hydrolysis (30 min and 0.05–0.1% [Formula: see text] of enzyme concentration) resulted in maltodextrin containing DE values ranging from 18 to 20. The obtained maltodextrin complied with the Indonesian National Standard (SNI) for industrial specification. The obtained maltodextrin had a moisture content of monolayer value ([Formula: see text]) of 4.54 g/100 g solid and an anhydrous transition temperature ([Formula: see text]) of 154.37[Formula: see text]. This research supports sustainable practices by converting pineapple processing waste into value-added maltodextrin, a product with industrial applications. |
| format | Article |
| id | doaj-art-c6189a1a34c6419bbe776900d993eb0e |
| institution | OA Journals |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-c6189a1a34c6419bbe776900d993eb0e2025-08-20T02:30:06ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862025-12-0128110.1080/10942912.2025.2463519Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysisBambang Nurhadi0Parlan M.TP1Riksfardini Annisa Ermawar2Dewi Sondari3Adi Md Sikin4Mahani5Rossi Indiarto6S. Rosalinda7Rudy Adi Saputra8Nandi Sukri9Roni Kastaman10Department of Food Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaResearch Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, IndoneisaResearch Center for Biomass and Bioproducts, National Research and Innovation Agency, Cibinong, IndonesiaSchool of Industrial Technology, Universiti Teknologi MARA (UiTM), Shah Alam, MalaysiaDepartment of Food Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaPineapple biomass waste (PBW), a by-product from the production of bromelain from pineapple, was used in this study to produce maltodextrin through water extraction of the starch followed by enzymatic hydrolysis. This process utilized α-amylase to break down the α-1,6 glycosidic bonds of the extracted starch. The obtained data was analyzed using the Response Surface Method (RSM) to optimize the extraction time [Formula: see text] and temperature ([Formula: see text], while the starch content ([Formula: see text]was the response variable. The optimum starch extraction was obtained after 3 h at 75[Formula: see text], resulting in a starch purity of 91.23 [Formula: see text] 0.29% and a yield of 65.72 [Formula: see text] 0.19%. Additionally, the enzymatic hydrolysis of starch was optimize and the produced maltodextrin was characterized in terms of Dextrose Equivalent (DE). The optimum hydrolysis (30 min and 0.05–0.1% [Formula: see text] of enzyme concentration) resulted in maltodextrin containing DE values ranging from 18 to 20. The obtained maltodextrin complied with the Indonesian National Standard (SNI) for industrial specification. The obtained maltodextrin had a moisture content of monolayer value ([Formula: see text]) of 4.54 g/100 g solid and an anhydrous transition temperature ([Formula: see text]) of 154.37[Formula: see text]. This research supports sustainable practices by converting pineapple processing waste into value-added maltodextrin, a product with industrial applications.https://www.tandfonline.com/doi/10.1080/10942912.2025.2463519α-amylaseglass transition temperaturehydrolysisstarch extractionResponse Surface Method (RSM) |
| spellingShingle | Bambang Nurhadi Parlan M.TP Riksfardini Annisa Ermawar Dewi Sondari Adi Md Sikin Mahani Rossi Indiarto S. Rosalinda Rudy Adi Saputra Nandi Sukri Roni Kastaman Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis International Journal of Food Properties α-amylase glass transition temperature hydrolysis starch extraction Response Surface Method (RSM) |
| title | Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis |
| title_full | Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis |
| title_fullStr | Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis |
| title_full_unstemmed | Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis |
| title_short | Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis |
| title_sort | upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis |
| topic | α-amylase glass transition temperature hydrolysis starch extraction Response Surface Method (RSM) |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2025.2463519 |
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