Probiotic and Prebiotic Activity of Pineapple (Ananas comosus) and By-Products: a Bibliometric Review
DOI:
https://doi.org/10.17921/1415-6938.2025v29n2p427-439Abstract
Given the growing interest in the health benefits of pineapple, there is a need to investigate its probiotic and prebiotic potential. In view of this, the aim of this study was to carry out a bibliometric analysis of pineapple and its by-products in terms of probiotic and prebiotic activities. Thirty-one papers were selected from the Web of Science, Google Scholar and Capes Journal Portal databases, which evaluated the probiotic or prebiotic action or activity of pineapple and its by-products, with a publication date between 2013 and 2022. The following variables were analyzed: year of publication, part of the pineapple, pineapple by-product, activity, microorganisms and/or compounds evaluated. The results show that scientific production on the subject is spread across several countries, authors and publication outlets, with an increase in the number of articles from 2021 onwards, with the probiotic drink being the most researched by-product, while the pineapple pulp was the most used part, among the probiotic microorganisms Lactobacillus acidophilus stood out, among the prebiotics the antioxidants stood out, in the evaluation of activity the probiotic was the most researched. It can be concluded that scientific studies on the subject are focused on probiotic drinks made from pineapple pulp. Its by-products have functional potential, and both fresh pineapple and pineapple in the form of drinks or powders can be exploited for functional purposes such as probiotics or prebiotics.
Keywords: Pineapple. Microorganisms. Intestinal Microbiota.
Resumo
Dado o crescente interesse nos benefícios do abacaxi para a saúde, surge a necessidade de investigar seu potencial probiótico e prebiótico. Diante disso, o objetivo deste estudo foi realizar uma análise bibliométrica sobre o abacaxi e seus subprodutos em atividades probióticas e prebióticas. Foram selecionados 31 trabalhos nas bases de dados, Web of Science, Google Acadêmico e Portal de Periódicos Capes, que avaliaram a ação ou atividade probiótica ou prebiótica do abacaxi e seus subprodutos, com data de publicação entre 2013 e 2022. Foram analisadas as seguintes variáveis: ano de publicação, parte do abacaxi, subproduto do abacaxi, atividade, microrganismos e ou compostos avaliados. Nos resultados observou-se uma produção científica sobre o tema distribuída por vários países, autores e veículos de publicação, com um aumento no número de artigos a partir de 2021, sendo a bebida probiótica o subproduto mais pesquisado, enquanto a polpa do abacaxi foi a parte mais utilizada, entre os microrganismos probiótico destacou-se o Lactobacillus acidophilus, entre os prebióticos o destaque foram os antioxidantes, na avaliação da atividade a probiótica foi a mais pesquisada. Conclui-se que os trabalhos científicos sobre o tema se encontram focados na bebida probiótica da polpa do abacaxi, seus subprodutos possuem potencial funcional, tanto o abacaxi in natura como em forma de bebidas ou pó podem ser explorados para fins funcionais como probiótico ou prebiótico.
Palavras-chave: Ananás. Microrganismos. Microbiota Intestinal.
Downloads
References
ALBUQUERQUE, A.P. et al. Utilização de polpa de frutas em pó carregadoras de probióticos como alimento funcional: aspectos gerais e perspectivas. Braz. J. Food Technol., v.24, p.e2019310, 2021. doi: https://doi.org/10.1590/1981-6723.31019.
AL-DHABI, N.A. et al. Probiotic and antioxidant potential of Lactobacillus reuteri LR12 and Lactobacillus lactis LL10 isolated from pineapple puree and quality analysis of pineapple-flavored goat milk yoghurt during storage. Microorganisms, v.8, n.10, p.1461, 2020. doi: https://doi.org/10.3390/microorganisms8101461
ALI, M.M. et al. A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products. Food Res. Int., v.137, p.109675. 2020. doi: https://doi.org/10.1016/j.foodres.2020.109675
ALI, M.M. et al. Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products. Food Res. Int., v.137, p.109675, 2020. doi: https://doi.org/10.1016/j.foodres.2020.109675
ALMARAZ-SÁNCHEZ, I. et al. Processing agroindustry by‐products for obtaining value‐added products and reducing environmental impact. J. Chem., v.2022, n.1, p.3656932, 2022. doi: https://doi.org/10.1155/2022/3656932
BOTTARI, B.; CASTELLONE, V.; NEVIANI, E. Probiotics and COVID-19. Int. J. Food Sci. Nutr., v.72, n.3, p.293-299, 2021. doi: https://doi.org/10.1080/09637486.2020.1807475
BRASIL. Resolução RDC n° 241, de 26 de julho de 2018. Aprova os “Requisitos para comprovação da segurança e dos benefícios à saúde dos probióticos para uso em alimentos”. 2022. Available from: https://www.jusbrasil.com.br/diarios/200996334/dou-secao-1-27-07-2018-pg-97>.
BYRESH, T.S. et al. Effect of addition of pineapple peel powder on white finger millet vegan probiotic beverage. J. Food Proc. Preserv., v.46, n.10, p.e16905, 2022. doi: https://doi.org/10.1111/jfpp.16905
CAMPOS, D.A. et al. Impact of functional flours from pineapple by-products on human intestinal microbiota. J. Funct. Foods, v.67, p.103830, 2020. doi: https://doi.org/10.1016/j.jff.2020.103830
DA LUZ SILVA, D.A.; SILVA, R.C.; LEAL, L.S. Avaliação microbiológica e nutricional de farinhas elaboradas a partir das cascas de abacaxi turiaçu para fins alimentícios. Rev Multidisc. Nord. Min., v.4, n.1, 2024. doi: https://doi.org/10.61164/rmnm.v4i1.2172
DE OLIVEIRA, V.C.; MENDES, F.Q. Formulação de novos produtos a partir do aproveitamento de resíduos agroindustriais: uma revisão narrativa. Ciênc. Agrár., v.2, p.98-115, 2021. doi: https://doi.org/10.37885/210905996
DUTTA, P.; SHRIVASTAVA, H. The design and planning of an integrated supply chain for perishable products under uncertainties: a case study in milk industry. J. Model. Manag., v.15, n.4, p.1301-1337, 2020. doi: https://doi.org/10.1108/JM2-03-2019-0071
GAO, J. et al. Probiotics in the dairy industry: advances and opportunities. Compr. Rev. Food Sci. Food Safety, v.20, n.4, p.3937-3982, 2021. doi: https://doi.org/10.1111/1541-4337.12755
GÓMEZ-GARCÍA, R. et al. Impact of simulated human gastrointestinal digestion on the bioactive fraction of upcycled pineapple by-products. Foods, v.11, n.1, p.126, 2022. doi: https://doi.org/10.3390/foods11010126
HAMAD, M.N.F.; EL_SAY, S.M.; ANEES, R.R. Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp. Egy. J. Nutr. Feeds, v.22, n.2 p.57-64, 2019. doi: https://doi.org/10.21608/ejnf.2019.102558
HILL, D. et al. The Lactobacillus casei group: history and health related applications. Front. Microbiol., v.9, p.2107, 2018. doi: https://doi.org/10.3389/fmicb.2018.02107.
IBRAHEM, A.A.; AL-SHAWI, S.G.; AL-TEMIMI, W.K.A. The antagonistic activity of the symbiotic containing Lactobacillus acidophilus and pineapple residue FOS against pathogenic bacteria. Braz. J. Biol., v.84, p.e258277, 2022. doi: https://doi.org/10.1590/1519-6984.258277
KHEDR, O.M.S. et al. Lactobacillus acidophilus ATCC 4356 exopolysaccharides suppress mediators of inflammation through the inhibition of TLR2/STAT-3/P38-MAPK pathway in DEN-induced hepatocarcinogenesis in rats. Nutr. Cancer, v.74, n.3, p.1037-1047, 2022. doi: https://doi.org/10.1080/01635581.2021.1934490
KURIAN, S.J. et al. Probiotics in prevention and treatment of COVID-19: current perspective and prospects. Arch. Med. Res., v.52, n.6, p.582-594, 2021. doi: https://doi.org/10.1016/j.arcmed.2021.03.002
GALDEANO, C.M. et al. Beneficial effects of probiotic consumption on the immune system. Ann. Nutr. Metabol., v.74, n.2, p.115-124, 2019. doi: https://doi.org/10.1159/000496426
MARQUES, F.B.; MACULAN, B.C.M.S.; SOUZA, R.R. A bibliometria na pós-graduação brasileira: uma revisão integrativa da literatura. Transinformação, v.35, p.e227089, 2023. doi: https://doi.org/10.1590/2318-0889202335e227089
MEENA, L. et al. Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review. J. Food Sci. Technol., p.1-13, 2022. doi: https://doi.org/10.1007/s13197-021-05271-6
MIRANDA, B.L. et al. Probióticos naturais para a prevenção e tratamento de doenças crônicas: Uma revisão. Res. Soc. Develop., v.10, n.5, p.e30810514930-e30810514930, 2021. doi: https://doi.org/10.33448/rsd-v10i5.14930
NASEEM, Z. et al. Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective. Nutrition, v.115, p.112154, 2023. doi: https://doi.org/10.1016/j.nut.2023.112154
NERES, J.P.G.; DE SOUZA, R.L.A.; BEZERRA, C.F. Iogurte com polpa e farinha da casca do abacaxi. Rev. Inst. Latic. Cândido Tostes, v.70, n.5, p.262-269, 2015. doi: https://doi.org/10.14295/2238-6416.v70i5.465
NGUYEN, B.T. et al. Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Front. Nutr., v.6, p.54, 2019. doi: https://doi.org/10.3389/fnut.2019.00054
SAH, B.N.P. et al. Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. J. Dairy Sci., v.98, n.9, p.5905-5916, 2015. doi: https://doi.org/10.3168/jds.2015-9450
SHARMA, G.D. et al. The changing role of innovation for crisis management in times of COVID-19: An integrative literature review. J. Innov. Knowl., v.7, n.4, p.100281, 2022. doi: https://doi.org/10.1016/j.jik.2022.100281
SILVA, V.S. et al. Características Físico-químicas, microbiológicas e sensoriais de iogurtes tradicional, delactosado, adicionado de ora-pro-nóbis e abacaxi e contendo Lacticaseibacillus casei BGP93. Ensaios e Ciência, v.28, n.1, p.70-78, 2024. doi: https://doi.org/10.17921/1415-6938.2024v28n1p70-78.
TRENTIN, R.A.; DOS SANTOS, J.S. Benefícios do emprego de substâncias funcionais no desenvolvimento de produtos. Ensaios e Ciência, v.24, n.3, p.283-288, 2020. doi: https://doi.org/10.17921/1415-6938.2020v24n3p283-288
TRIPATHY, S. et al. Encapsulated food products as a strategy to strengthen immunity against COVID-19. Front. Nutr., v. 8, p.673174, 2021. doi: https://doi.org/10.3389/fnut.2021.673174.
VAN TRAN, T. et al. A critical review on pineapple (Ananas comosus) wastes for water treatment, challenges and future prospects towards circular economy. Sci. Total Environ., v.856, p.158817, 2023. doi: https://doi.org/10.1016/j.scitotenv.2022.158817
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Valéria dos Santos Nunes, Tonicley Alexandre Da Silva
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
