Valorisation of pineapple agro-food by-products to obtain bioactive compounds and their incorporation into polymers for food packaging

TECHNICAL DESCRIPTION

Taking into account the limitations described above, the present invention describes an economical, simple, rapid and sustainable analytical methodology to obtain bioactive compounds from pineapple by-products, an agricultural waste not used for such purposes to date.

The procedure for the synthesis of active compounds from pineapple by-products comprises the following steps:

1. characterisation and initial preparation of the pineapple by-product.

2. Extraction on a semi-industrial scale using rapid and sustainable technologies of the active compounds of interest present in the pineapple by-product.

3. Purification of the active compounds obtained.

4. Characterisation of the active compounds obtained, including stability studies to define the most appropriate conservation method.

Through this procedure, active compounds with well-known properties are obtained.

TECHNOLOGY ADVANTAGES AND INNOVATIVE ASPECTS

TECHNOLOGY ADVANTAGES

• It is an economical, sustainable, fast and simple methodology.

• It allows natural compounds with known functional properties to be obtained.

• It allows the transformation of waste from the pineapple processing industry into products with high added value for different industrial applications.

• The extraction process can be applied to mixtures of different agri-food by-products.

• It is easily scalable to an industrial environment.

• In food packaging applications, the active component (extract from pineapple waste) can be incorporated into the same packaging structure so that separate devices are not necessary.

• In food packaging applications, the concentration of active substance to be incorporated into the packaging material can be adjusted and optimised and its release into the food can be controlled to avoid toxicity problems.

• In food packaging applications, the protection provided through the packaging will be maintained even after the first opening of the packaging.

TECHNOLOGY INNOVATIVE ASPECTS

• Use of by-products from the pineapple processing industry to obtain natural compounds of interest for different industrial applications.

• Extending the shelf life of perishable foods by incorporating active compounds from pineapple by-products into food packaging materials.

• Simplification of multilayer structures in food packaging by incorporating functional additives from pineapple by-products.

• Adjustment of processing parameters and techniques, as well as a correct selection of the materials in which the active extract is incorporated to avoid losses in the incorporation processes and thus optimise the functionality of the final packaging material.

• Development of an active packaging designed to meet the specific requirements of the selected foodstuffs.

CURRENT STATE OF DEVELOPMENT

In order to bring the technology closer to the market and, based on the laboratory prototype obtained previously, the technology is currently in the process of industrial scaling up through the VALPIPACK project (Valorisation of pineapple (Ananas comosus (L. ) Merrill) to obtain antioxidant compounds and their subsequent incorporation into polymers for active packaging applications for food) funded by the Valencian Innovation Agency (AVI) through the Valuation and transfer of R&D&I results programme in 2022.

COLLABORATION SOUGHT

Companies interested in acquiring this technology for commercial exploitation are sought:

• Patent licensing agreements.

• Search for funding opportunities to develop new applications, adapt it to the company's specific needs, etc.

• Technology and knowledge transfer agreements.