Beneficiamento de resíduo da cadeia produtiva do abacaxi: enriquecimento da casca do fruto para produção de suplemento alimentar

Abstract

Edible mushrooms are easily cultivable and its production from agro-industrial waste is a form of exploitation of these residues, reducing environmental pollution and creating economic opportunities, since that increases the values of solid wastes and produces new products. The aim of this study was to generate a product based on pineapple peel enriched with mycelial mass of Pleurotus albidus, Pleurotus florida and Lentinus citrinus that can be use in human food. Pleurotus albidus, Pleurotus florida and Lentinus citrinus were grown in Sabouraud medium at 25 º C for seven days. From these cultures, the inoculum [10, 15 and 20 mycelial disks (Ø10 mm)] was transferred to 50 ml medium banana cupuassu in three different concentrations, medium A: [CB banana pacovi 9.95% (w / v) added cupuassu 0.05% (w / v)]; medium B: [CB banana 9.9% (w / v) and cupuassu 0.1% (w / v)] ½ C: [CB banana 9.8 % (w / v) and cupuassu 0.2% (w / v)]. The submerged fermentation was conducted at 25 ° C, 150 rpm, for five days, followed by filtration to separate the biomass from the crude extract. The maximum yield of dry biomass was determined using the cultivation medium C and with 20 discs mycelial inoculum. Using this results, the solid-state fermentation was carried out using pineapple peel as substrate. The solid state fermentation was conducted at 25 ° C until complete substrate mycelium formation. The product enriched with mycelial mass was disintegrated and dried at 60 ° C. Pineapple peel and peel supplemented with mushrooms underwent determination of proximate composition, mineral content, amino acids content and determination of microbiological quality. The addition of the fungi residue resulted have increased protein and minerals content and reduced fiber and carbohydrates content. All essential amino acids were found on the enriched substrate, as well as nonessential zamino acids. The myceliation of pineapple peel by P. albidus, P. florida and L. citrinus nutritionally enriched this residue, providing a quality product that can be incorporated in the human diet and that works as a food supplement.