International Journal of Food

Engineering
Volume 3, Issue 2 2007 Article 6

Effects of Heat Treatment and Dehydration on

Pineapple (Ananas comosus L. Merr) Cell
Walls
Antoni Femenia∗ Susana Simal†
Carme Garau Taberner‡ Carmen Rosselló∗∗

∗
Universitat de les Illes Balears, antoni.femenia@uib.es
†
Universitat de les Illes Balears, susana.simal@uib.es
‡
Universitat de les Illes Balears, vdqucgt4@uib.es
∗∗
Universitat de les Illes Balears, carmen.rossello@uib.es

Copyright 2007
c The Berkeley Electronic Press. All rights reserved.
Effects of Heat Treatment and Dehydration on
Pineapple (Ananas comosus L. Merr) Cell
Walls∗
Antoni Femenia, Susana Simal, Carme Garau Taberner, and Carmen Rosselló

Abstract

The effects of thermal processing on the physico-chemical properties of cell walls from pineap-
ple flesh tissues have been investigated. Commercially canned pineapple exhibited a similar cell
wall composition to the fresh pineapple sample, although a marked increase in cell wall solubility,
from 21 to 34%, was detected. Dehydration promoted important changes in cell wall compo-
nents and related functional properties, in particular when relatively high air-drying temperatures
were applied. Thus, samples dried at 60o C and, in particular at 80o C, exhibited a larger solu-
bilisation/degradation of pectic polysaccharides, probably due to either β-elimination processes
or enzyme-catalyzed degradation. On a fresh weight basis, about 14% and up to 39% of cell
wall pectins were not recovered for the dried pineapple at 60o C and 80o C, respectively. Pectins
from the latter samples also exhibited a notable decrease in the degree of esterification. These
physico-chemical changes were probably reflected on the decrease of functional properties such
as swelling (Sw), water retention capacity (WRC) and fat adsorption capacity (FAC). Neverthe-
less, fresh, canned and dehydrated pineapple at 40o C exhibited higher WRC and FAC values,
about 30 g water/g AIR and 15 g oil/g AIR, respectively. A gradual decrease of Sw, WRC and
FAC values was observed for the functional properties of pineapple samples dried at 60 and 80o C.
Moreover, high air-drying temperatures also promoted a significant decrease in cell wall solubility.
Therefore, the influence that these effects might have on the nutritional properties of cell walls or
dietary fibre of thermally processed fruits such as canned and/or dehydrated pineapple needs to be
considered.

KEYWORDS: pineapple, cell walls, dehydration, canning, functional properties

∗
The authors would like to acknowledge the financial support of CICYT (AGL2003-03889)
 Femenia et al.: Effects of Processing on Pineapple Cell Walls

1. INTRODUCTION

Since the middle of the 1970s, the role of dietary fiber in health and nutrition has
stimulated a wide range of research activities and caught public attention.
Accumulating evidence favors the view that increased intake of dietary fiber can
have beneficial effects against chronic diseases, such as cardiovascular diseases,
diverticulosis, diabetes and colon cancer (Delzenne and Cani, 2005; Brooks et al,
2006; Johnson et al, 2006). Cell wall components or dietary fibre, respectively,
are natural constituents of fruit and vegetables. Thermal treatments of fruits such
as canning and dehydration, apart from ensuring microbial stability and
minimizing chemical and physical changes of material during storage can be used
as a tool to produce fiber-rich foods (Bourne, 2004; Sablani, 2006)
Model studies and investigations for the improved manufacture of dietary
fibre preparations, as well as dehydrated fruit and vegetable products, show that
both the pre-drying treatments and the drying step itself might alter the physico-
chemical properties of the cell wall compounds, modifying the nutritional
properties of the processed products. (Silveira et al, 1996; Kunzek et al, 2002;
Marques and Freire, 2005).
The knowledge of the structure and chemical composition of the cell wall
polysaccharides might highlight the main modifications that occur during fruit
and vegetable processing (Femenia et al, 2003).
So far, the investigations have shown that improved technologies for the
production of cell wall and dietary fibre rich products as well as innovative foods
with selectively adjusted functional properties require fundamental knowledge of
the changes in structure and properties caused by processing. By understanding
functional properties of cell wall components, one can increase its use in food
applications and aid in developing food products with high consumer acceptance.
An improvement of the quality of cell wall and dietary fiber derived from
processed fruits might contribute to obtain products with optimized physico-
chemical properties.
Pineapple is one of the most important fruits in the world, and most of its
production is used in processing (Larrauri et al, 1997). Pineapple is consumed as
canned slices, chunks, dice, or fruit salads and in the preparation of juices,
concentrates and jams. Dehydration is also an alternative method for pineapple
preservation.
The dietary fibre content and cell wall composition of pineapple flesh has
been reported by different authors (Englyst et al, 1988; Bartolomé and Rupérez,
1995; Smith and Harris, 1995 and 2001). However, there are few composition
data in the literature based on processed pineapple samples
The objective of this investigation was to evaluate the main modifications
undergone by cell wall polysaccharides from flesh pineapple fruit tissues after

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 International Journal of Food Engineering, Vol. 3 [2007], Iss. 2, Art. 6

thermal treatments: canning, and dehydration carried out at different

temperatures.

2. MATERIAL AND METHODS

2.1 Plant material and dehydration

Fresh and commercially available canned pineapple (Ananas comosus L. Merr,

“smooth cayenne” variety) were purchased from a local retailer. The canned
pineapple slices were drained of syrup and gently blotted with absorbent paper
before being used.
Cubes of ~1 cm of edge from fresh pineapple were dehydrated at different
temperatures (40ºC, 60ºC and 80ºC). Dehydration procedure was terminated when
a moisture content of 10 kg water/100 kg dm was achieved. Final moisture
contents of the dehydrated products were obtained using the AOAC method
934.06 (AOAC, 1990).
Drying experiments were performed in a laboratory scale hot air drier,
described previously by Simal et al (1996), operating at air mass flux of 3.1 kg m-
2 -1
s , ensuring that drying was controlled by the internal resistance and that the
drying rate was not dependent on mass transfer from the solid surface to the gas
phase. The drier was equipped with an automatic controller (±0.1ºC). The air
passed perpendicular to the bed. A monolayer loading was used. The average air
room characteristics were of 26±1ºC and 33±5% humidity. Water losses were
measured by weighing the basket and its content automatically. Drying curves
obtained through the experiments are shown in figure 1.

2.2 Color

Color was measured using a Minolta C.M. 2002 spectrocolorimeter with

specular component included, C illuminant, and a n observer with an angle of
2º, using CIEL*a*b* coordinates. The changes in lightness of each color
parameters were calculated as follows (Chua et al, 2001):
ΔL = L − L0
whereas the total color difference (ΔE) was then determined using the
following equation:
ΔE = (L − L0 )2 + (a - a0 )2 + (b - b0 )2
The subscript “0” in both equations refers to the fresh pineapple sample
sample.

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 Femenia et al.: Effects of Processing on Pineapple Cell Walls

2.3 Alcohol Insoluble Residues (AIRs)

AIRs were prepared from fresh and dehydrated pineapple samples. AIRs were
obtained by immersing the samples (ca. 10 g) in boiling alcohol (final
concentration 85% (v/v) aq.) as described by Waldron & Selvendran (1990). Prior
to further analysis, the AIRs were milled using a laboratory type grain mill and
were used in subsequent analysis.

2.4 Analytical methods

Carbohydrate analysis. Carbohydrate analysis was performed as in Femenia et al

(1998) for neutral sugars from AIRs. Sugars were released from polysaccharides
by acid hydrolysis. AIRs (~5 mg) were dispersed in 72% H2SO4 for 3 h followed
by dilution to 1 M and hydrolyzed at 100ºC for 2.5 h (Saeman et al, 1954). In the
case of the AIRs, a 1M H2SO4 hydrolysis (100ºC for 2.5 h) was also included to
estimate the cellulose content by difference. Neutral sugars were derivatised as
their alditol acetates and isothermally separated by GC at 220ºC on a 3% OV225
Chromosorb WHP 100/120 mesh column. Uronic acids were colorimetrically
determined, as total uronic acid (Blumenkrantz & Asboe-Hansen, 1973), using a
sample hydrolyzed for 1 h at 100ºC in 1 M H2SO4. The values for carbohydrates
given in this paper correspond to the means of duplicate determinations.
Degree of esterification. The degree of esterification (DE) of pectic
polysaccharides, i.e. the percentage of total uronic acids which are esterified, was
colorimetrically determined by the method of Lurie et al (1994). DE analyses of
AIRs were performed in triplicate.
Functional properties and solubility. Hydration properties, swelling (Sw)
and water retention capacity (WRC), and fat adsorption capacity (FAC) of AIRs
from fresh and dehydrated pineapple samples were determined as in Femenia et al
(1997). Solubility was measured in conjunction with WRC, as % loss in the
original sample dry weight after recovery of insoluble material used to determine
WRC.

2.5 Statistical analysis

Results were analyzed by means of one-way and multifactor analysis of variance,

using LSD test with a 95% confidence interval for the comparison of the test
means.

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3. RESULTS AND DISCUSSION

In order to assess the effects of processing on color, and physico-chemical

properties of pineapple cell walls, commercially canned and dehydrated pineapple
samples were compared with fresh pineapple of the same variety (“smooth
cayenne”).

3.1 Dehydration

Pineapple fresh samples were dehydrated using different temperatures, namely

40ºC, 60ºC and 80ºC. Drying curves obtained for each sample are shown in figure
1. Although not applied to the analysis of the drying behaviour of the pineapple
samples, profiles of drying were similar to those expected from model systems
developed to describe rates of water loss during drying. As it can be observed, air
drying temperature had a marked influence on the drying rate.

4,5
40ºC
4,0
60ºC
3,5
80ºC
moisture content (kg/kg dm)

3,0

2,5

2,0

1,5

1,0

0,5

0,0
0 5000 10000 15000 20000 25000 30000 35000 40000 45000
time (s)

Figure 1. Drying curves of pineapple at different air-drying temperatures

Drying at above 80ºC promoted case-hardening effects on the pineapple

samples. This phenomenon hinders the water release and slows down the drying
rate, thus, dehydration performed a higher temperature does not promote any
further increase in the drying rate. This was observed for the pineapple samples

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 Femenia et al.: Effects of Processing on Pineapple Cell Walls

dried at 80ºC and 90ºC which exhibited almost identical drying rates. Similar
effects. have been observed for several vegetable products (Femenia et al, 2003).

3.2 Color measurements

Browning development is most probably not related to any substantial

modification of polysaccharides from pineapple cell walls (Weerahewa and
Adikaram, 2005). However, browning might influence the organoleptic properties
of dehydrated samples, reducing its potential applications. Thus, this effect was
measured through the CIEL*a*b* colour coordinates.
A relatively important browning development was only observed for the
sample dried at 80ºC, as indicated by the significant decreases in the L* and b*
values.
This was reflected on the high values observed for ΔL and ΔE parameters.
All other samples underwent minor modifications of the typical yellowish color of
pineapple fresh fruit.

Table 1. CieL*a*b* colour coordinates for fresh, canned and dehydrated

pineapple samples

dehydrated

fresh canned 40ºC 60ºC 80ºC

L* 63.1 ± 0.2 62.1 ± 0.1 61.9 ± 0.3 58.2 ± 0.3 44.3 ± 0.7

a* 0.1 ± 0.1 1.2 ± 0.1 -0.2 ± 0.0 -0.7 ± 0.1 8.2 ± 0.1

b* 39.1 ± 0.3 36.0 ± 0.5 30.0 ± 0.7 29.6 ± 0.4 21.9 ± 0.6

ΔL1 - -1.0 -1,2 -4.9 -18.8

ΔE1 - 3.4 9.2 10.7 26.7

1
Values of ΔL and ΔE are calculated taking as a reference the fresh pineapple sample

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 International Journal of Food Engineering, Vol. 3 [2007], Iss. 2, Art. 6

3.3 Carbohydrate composition of Alcohol Insoluble Residues (AIRs) obtained

from fresh, canned and dehydrated pineapple

Since pineapple tissues were shown to be effectively free of starch by I2/KI

staining, AIRs were considered as suitable preparations of cell wall
polysaccharides. The yield of AIR for fresh pineapple sample was ~1.2% fresh
weight, representing approximately 40% of the pineapple dry weight. On a fresh
weight basis, AIR yields obtained for the canned sample and also for pineapple
dehydrated at. 40ºC, were fairly similar to that corresponding to the fresh sample.

Table 2. Effects of drying on AIR recovery and polysaccharide composition

of pineapple cell walls (milligrams of sugar per gram of fresh weight)

dehydrated

fresh canned 40ºC 60ºC 80ºC

AIR yield1 1.21 1.17 1.19 1.10 0.96

Rhamnose 4.5 ± 0.0 4.7 ± 0.1 4.5 ± 0.3 4.0 ± 0.3 3.1 ± 0.7

Fucose 6.9 ± 0.0 6.7 ± 0.1 6.1 ± 0.0 6.4 ± 0.1 6.0 ± 0.1

Arabinose 125.9 ± 0.3 126.3 ± 0.5 121.5 ± 0.7 118.4 ± 0.4 114.5 ± 0.6

Xylose 173.5 ± 1.7 170.1 ± 1.2 171.5 ± 1.0 163.5 ± 1.1 154.1 ± 1.1

Mannose 20.7 ± 0.2 19.7 ± 0.1 21.0 ± 0.1 18.9 ± 0.2 18.4 ± 0.1

Galactose 73.9 ± 1.0 70.8 ± 0.9 71.9 ± 1.0 63.5 ± 1.0 60.3 ± 1.1

Glucose 294.8 ± 2.5 291.3 ± 2.7 289.8 ± 2.7 288.3 ± 2.3 286.6 ± 3.1

Glc (1M)2 (27.6 ± 1.7) (28.4 ± 1.5) (27.9 ± 1.3) (25.6 ± 1.10) (23.6 ± 1.2)

Uronic acids 62.6 ± 3.7 63.6 ± 3.0 61.4 ± 3.2 52.6 ± 2.9 44.9 ± 2.7

TOTAL 762.8 ± 6.1 753.2 ± 5.2 747.7 ± 7.0 715.6 ± 6.3 697.9 ± 5.9

D.E.3 46 ± 2 38 ± 2 45 ± 2 41 ± 2 29 ± 2

1
AIR yield is given as g AIR/g fresh weight
2
Glc (1M): glucose released using 1M sulfuric acid hydrolysis
3
Degree of esterification

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 Femenia et al.: Effects of Processing on Pineapple Cell Walls

In contrast, dehydration at higher temperatures (60ºC and 80ºC) promoted

a significant and gradual decrease of AIR yields (Table 2). In fact, about 10 and
up to 21% of the total amount of cell wall material was not recovered on samples
dried at 60ºC and 80ºC, respectively. Although this effect may be due to some
loss of material, resulting from modifications to the sample during heat drying, it
may also reflect the activation of several polysaccharide-degrading enzymes,
which could contribute to the depolymerisation of cell wall components.
Nevertheless, these results indicate the high susceptibility of pineapple fruit fibre
to be solubilised and/or degraded during heat treatment.
Sugars in the AIRs were released using two hydrolytic procedures, which
allowed to distinguish the sugars from noncellulosic polysaccharides and
cellulose. The cell walls from fresh pineapple tissues were mainly composed by
an heterogeneity of hemicellulosic polysaccharides and cellulose. Moreover, the
presence of relatively important amounts of galacturonic acid, arabinose,
galactose and, to a lesser extent, rhamnose, suggested the occurrence of pectic
substances.
Hemicellulosic polymers were mainly composed by
glucuronoarabinoxylans (GAXs) and, in small amounts, xyloglucans. The
presence of GAXs could be inferred from the occurrence of important amounts of
glucuronic acid (about 45% of the total uronic acids found in the fresh fruit),
arabinose and xylose (Bhaduri and Sen, 1983). The existence of xyloglucans was
deduced from the presence of noncellulosic glucose, xylose and small quantities
of fucose, sugar characteristic of xyloglucans. The fact that most of the glucose
could only be released after Saeman hydrolysis suggested that cellulose was also
present in large quantities in the pineapple flesh cell walls. These results are in
broad agreement with those reported by Englyst et al (1988), Smith and Harris
(1995) and Bartolomé and Rupérez (1995) for pineapple flesh tissues. In addition,
the occurrence of small amounts of mannosyl residues could be due to the
presence of glucomannans or galactoglucomannans (Smith & Harris, 1995).
On a fresh weight basis, the carbohydrate composition of fresh and
dehydrated samples at 40ºC was fairly similar. On the contrary, the decrease
observed in the AIR yields of samples dried at higher temperature was reflected
on the carbohydrate composition of these samples. Interestingly, in terms of
solubilisation or degradation, the different type of cell wall polysaccharides
exhibited different behavior. Thus, pectic substances and hemicelluloses, the main
components of the cell wall matrix in the primary walls of fruits showed a major
susceptibility to be degraded or solubilised, whereas cellulose, which forms the
microfibrillar phase, was almost not affected by the heat treatment.
The pectic backbone underwent important modifications during
dehydration as it can be inferred from the losses of uronic acids, and rhamnose

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 International Journal of Food Engineering, Vol. 3 [2007], Iss. 2, Art. 6

units, and also by the decrease in the degree of esterification. Pectin side-chains
were also affected as indicated by the decrease in galactose units.
Degradation/solubilisation of pectic substances may be due to β-elimination
reaction promoted by heating, although temperatures above 40ºC might have also
enhanced the activity of pectic polysaccharide degrading enzymes (Krall and
McFeeters, 1998). The presence of pectin side-chains significantly affects a
variety of functional properties modifying the functionality and, probably, the
nutritional properties of the fibre preparations. A pre-treatment of pineapple
samples with CaCl2 before drying could have been used to maintain the levels of
pectic substances (Boas et al, 1998), although it was not applied in this study.
Hemicellulosic xyloglucans were also modified during dehydration as
indicated by the decrease in the amounts of xylose and noncellulosic glucose.

3.5 Functional properties of fresh and dehydrated pineapple cell walls

Functional properties are related to the chemical structure of the plant

polysaccharides. Dehydration may alter the physicochemical characteristics of the
original products, modifying their functional properties (Guillon & Champ, 2000).
Therefore, in order to evaluate possible changes in the structural arrangement of
cell wall polymers from pineapple tissues, swelling (Sw), water retention capacity
(WRC) and fat adsorption capacity (FAC) were measured.
60

50

40
ml water/g AIR

30

20

10

0
fresh canned dried 40 dried 60 dried 80

Figure 2. Swelling values for fresh and processed pineapple samples

Important differences either for Sw and/or WRC were observed among the
different dehydrated samples (see figures 2 and 3, respectively). Canning and
dehydration at relatively low temperature (40ºC) maintained the capacity of the

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 Femenia et al.: Effects of Processing on Pineapple Cell Walls

dehydrated samples to retain water, however a significant decrease occurred when

samples were dried at higher temperatures (60 and 80ºC).

35

30

25
g water/g AIR

20

15

10

0
fresh canned dried 40 dried 60 dried 80

Figure 3. Water retention capacity for fresh and processed pineapple samples

18

16

14

12
g oil/g AIR

10

0
fresh canned dried 40 dried 60 dried 80

Figure 4. Fat adsorption capacity for fresh and processed pineapple samples

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 International Journal of Food Engineering, Vol. 3 [2007], Iss. 2, Art. 6

Hydration properties such as Sw and WRC are related to the mechanical

effect of dietary fibre on gastrointestinal function (increased faecal weight,
decreased transit time, etc) (Surel and Couplet, 2005).
FAC values exhibited a similar pattern to that of the hydration properties
(figure 4). Although the ability of pineapple polymers to retain organic molecules,
such as fatty acids, was significantly lower than the capacity to retain water. The
same effect has been observed in different fruit and vegetable fibres.

3.6 Solubility

The term solubility refers simply to polysaccharides that are dispersible in water,
thus the term is somewhat inaccurate (Figuerola et al, 2005). However, the
soluble/insoluble ratio is important for both dietary and functional properties
derived from dietary fibre.

40,0

35,0

30,0

25,0
% soluble

20,0

15,0

10,0

5,0

0,0
fresh canned dried 40 dried 60 dried 80

Figure 5. AIR solubility for fresh and processed pineapple samples

Heat processing of pineapple produced important modifications in the

solubility of pineapple cell wall polysaccharides depending on the method used
(see figure 5). In comparison to the amount of soluble AIR in the fresh sample,
about 21%, canning promoted a significant increase in cell wall solubility, up to
34%, whereas an increase in the temperature of dehydration contributed to reduce
the percentage of soluble cell wall material, in particular for the sample dried at
80ºC. It should be pointed out that drying at a mild temperature of 40ºC did not

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 Femenia et al.: Effects of Processing on Pineapple Cell Walls

cause a significant modification of the solubility, being similar to that measured

for fresh pineapple AIR.
During canning, β-eliminative degradation of pectic polysaccharides might
have occurred, catalyzed by several cations and anions (Femenia et al, 1998), and
might have contributed to the extractability of pectic polysaccharide. The
decrease in the degree of esterification, probably enzyme-mediated observed for
samples dried at 60 and 80ºC (see Table 2), may limit the potential for subsequent
eliminative degradation and hence restrict the extractability of cell wall
polysaccharides from these heat-dried samples.

4. CONCLUSIONS

Processing through heating or drying treatments can affect the physico-chemical

properties of cell wall polysaccharides from pineapple flesh tissues, notably pectic
polysaccharides and functional properties, including solubility.
The results suggested that heating at above 40ºC may lead to enzyme
mediated deesterification of pectic polysaccharides and decreases solubility
probably due to rearrangement of pectic polymers within the cell wall. On the
other hand, canning, heating in an aqueous environment, increases the solubility
of cell wall polymers probably through the β-eliminative degradation of pectic
polysaccharides.
Therefore, these modifications should be taking into consideration when
evaluating the “quality” of dietary fibre derived from processed pineapple
samples.

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