Optimization of natural antioxidants extraction from pineapple peel and their stabilization by spray drying

Sofia C. Lourenço, Débora A. Campos, Ricardo Gómez-García, Manuela Pintado, M. Conceição Oliveira, Diana I. Santos, Luiz C. Corrêa-Filho, Margarida Moldão-Martins, Vítor D. Alves*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)


Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80-20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 ºC of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.
Original languageEnglish
Article number1255
Number of pages20
Issue number6
Publication statusPublished - Jun 2021


  • Encapsulation
  • Maltodextrin
  • Phenolic compounds
  • Pineapple peel
  • Solid-liquid extraction
  • Spray drying


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