Development of a Functional Ingredient Using Pomace from Selected Pineapple [Ananas comosus (L.) Merr.] Varieties in the Philippines

This study aimed to develop a functional ingredient using pomace from selected pineapple varieties in the Philippines. In a preliminary trial, cabinet- and freeze-drying methods were compared to determine the ideal drying technique for preparing pineapple pomace powder (PPP) as a functional ingredient. Pomace samples were collected from three pineapple varieties: Smooth Cayenne, MD2 and Queen. The collected pomace samples were dried, ground, sieved, and analyzed for bioactive compounds, including total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), total dietary fiber (TDF), and antioxidant activity using DPPH, FRAP, and ABTS assays. The PPP with the highest concentration of bioactive compounds was selected for developing the functional ingredient. The physicochemical properties of the developed PPP were also evaluated. The findings revealed that freeze-drying resulted in a significantly higher drying rate and lower moisture content compared to cabinet-drying. Among the three pineapple varieties, the freeze-dried MD2 pomace exhibited the highest concentrations of bioactive compounds and antioxidant activity. The study concluded that freeze-drying the MD2 pineapple pomace was the most effective for developing a functional ingredient. The resulting freeze-dried PPP had a moisture content of 9.65%, water activity of 0.35, pH of 3.89, titratable acidity of 2.70% as citric acid, total soluble solids of 2.6°Brix, and a light-yellow color based on CIE Lab color space values (L* = 84.44, a* = 0.34, and b* = 27.29).