Pineapple processing generates substantial waste, which has the potential to be valorized according to circular economy principles. This study aimed to estimate the amount of waste generation from the pineapple industry and demonstrate its valorization by producing pectin-based hydrogels for fat replacement in reduced-fat sausages, in addition to cellulose-derived edible films for sausage casings. An analysis of the pineapple sector in Thailand, covering 2015–2024, revealed an average annual pineapple waste generation of 670,698 tons. The crude fiber content in pineapple waste was found to be 15–33%. In this study, pectin was successfully extracted using citric acid under microwave digestion for 10 min. Through the combination of extracted and commercial pectins, a hydrogel (fat replacer) could be formed following the incorporation of calcium residue in fish bone powder. Substituting this hydrogel for 25% fat in sausage recipes reduced fat content while improving textural properties and water-holding capacities. The reduced-fat sausage, wrapped with edible film made from gelatin and carboxymethyl cellulose (CMC) derived from pineapple waste, exhibited physicochemical stability, as evidenced by its unchanged color and pH during cold storage for 5 days. Storing this type of sausage within films containing CMC from pineapple waste exhibited superior antioxidative properties compared to those wrapped with commercial films. Our results indicated that polysaccharide residues in pineapple waste can be valorized to produce reduced-fat sausages and casings, supporting upcycling policies and waste management strategies.
Ueasin et al. (Sun,) studied this question.