Description:FIELD OF THE INVENTION
The field of invention relates to food technology, particularly in the development of novel confectionery products. More specifically, it pertains to the sustainable utilization of agricultural waste, such as pineapple waste, for the fortification and enhancement of dark chocolate, aiming to create value-added functional foods with improved nutritional and health-promoting properties.
BACKGROUND OF THE INVENTION
Pineapple serves as a unique ingredient and are a significant source of antioxidant. Nonetheless, the pineapples are abundant in phenolic compounds, bioactive compounds, vitamins, minerals, and dietary fiber. Considering that fruit wastes build up in agro-industrial yards without any discernible commercial value, they can pose a substantial threat to the environment. Furthermore, legislative limits make the problem of disposing of by-products much worse. Pineapple waste has a high BOD and COD content, which makes disposal even more challenging.
Pineapple (Ananas comosus) processing generates substantial amounts of waste, including peels, cores, and pomace, which can account for 40-50% of the fresh fruit. This waste, while environmentally problematic, is a rich reservoir of valuable biomolecules. Beyond the already mentioned phenolic compounds, vitamins (especially Vitamin C and B-complex vitamins), and minerals (such as manganese, copper, potassium), pineapple waste contains significant amounts of dietary fiber, including cellulose, hemicellulose, and pectin. These fibers are crucial for gut health, aiding digestion and potentially reducing the risk of chronic diseases.
Crucially, bromelain, a proteolytic enzyme complex found predominantly in the stem and fruit of pineapple, is recognized for its potent anti-inflammatory, analgesic, and digestive properties. It aids in breaking down proteins, improving nutrient absorption, and has shown promise in modulating the immune system and supporting cardiovascular health by inhibiting platelet aggregation. The ability of bromelain to remain active after passing through the digestive system makes it a valuable functional ingredient.
On the other hand, dark chocolate, particularly varieties with high cocoa content (70% and above), is a celebrated source of polyphenols, including flavanols, catechins, epicatechins, and procyanidins. These compounds exert significant antioxidant and anti-inflammatory effects within the human body. Research indicates that the consumption of flavanol-rich cocoa can improve endothelial function, leading to vasodilation and better blood flow, thereby supporting cardiovascular health and potentially lowering blood pressure. Furthermore, the polyphenols in dark chocolate have been linked to improved cognitive function, mood enhancement, and the promotion of beneficial gut microbiota, acting as prebiotics. The presence of minerals like iron, magnesium, and zinc further enhances its nutritional profile.
Despite the well-documented individual health benefits of pineapple and dark chocolate, and the abundance of pineapple processing waste, the synergistic combination of these two ingredients, specifically utilizing pineapple waste to create a functional dark chocolate, remains an under-explored area in commercial food product development. Existing approaches to waste valorization often focus on extracting isolated compounds rather than integrating the whole waste product into a novel food matrix, thus missing the potential for a holistic nutritional profile and a more sustainable solution."
http://dx.doi.org/10.1007/s13399-023-04801-w disclosed Pineapple is indeed a non-climacteric tropical fruit that is known for its juiciness, pleasant aroma, flavour, and various health-beneficial compounds. The pineapple industry has experienced rapid expansion worldwide due to its nutritional potential, valuable qualities, and the abundance of phytochemicals it contains. During pineapple processing, a significant amount of waste is generated, ranging from 650 to 800 kg per tonne of pineapple. However, this waste can be utilized effectively due to its rich content of residual sugars, pectin, hemicellulose, cellulose, and essential oils. The utilization of pineapple waste presents both prospects and challenges for the industry. Prospects and challenges are critically discussed concerning the future uses of pineapple. The review also highlights the current challenges faced by the bioprocessing sector for the utilization of pineapple nutritional aspects and waste utilization. The nutritional qualities, physicochemical composition, volatile compounds, and health advantages of pineapples are covered in this review.
https://link.springer.com/article/10.1007/s13399-023-04801-w disclosed Pineapple is indeed a non-climacteric tropical fruit that is known for its juiciness, pleasant aroma, flavour, and various health-beneficial compounds. The pineapple industry has experienced rapid expansion worldwide due to its nutritional potential, valuable qualities, and the abundance of phytochemicals it contains. During pineapple processing, a significant amount of waste is generated, ranging from 650 to 800 kg per ton of pineapple. However, this waste can be utilized effectively due to its rich content of residual sugars, pectin, hemicellulose, cellulose, and essential oils. The utilization of pineapple waste presents both prospects and challenges for the industry. Prospects and challenges are critically discussed concerning the future uses of pineapple. The review also highlights the current challenges faced by the bioprocessing sector for the utilization of pineapple nutritional aspects and waste utilization. The nutritional qualities, physicochemical composition, volatile compounds, and health advantages of pineapples are covered in this review.
CA2904828C disclosed food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a chocolate composition. In total, world coffee production in 2011 used about 7.9 million tons of coffee beans. To obtain the coffee beverage that is widely consumed throughout the world, coffee beans must be removed from coffee cherries and processed.
There are two types of isolation processes ("coffee processing") that are commonly used:
dry processing and wet processing. The coffee beans are separated from the material covering the beans (for example, the outer skin, pulp, parchment, and silver skin) using a de-hulling machine.
Research gap
The prior art extensively discusses the valorization of pineapple waste, primarily focusing on extracting specific compounds like bromelain, dietary fiber, and phenolic antioxidants, or for producing biofuels, organic acids, and animal feed. There's also research on the general concept of fortifying chocolate with various functional ingredients, including other fruit powders and prebiotics, to enhance its nutritional profile and health benefits.
However, a specific and significant research gap identified by this invention is the lack of prior art that directly addresses the integrated utilization of pineapple waste (specifically as a powder) as a comprehensive ingredient for the development of dark chocolate, aiming to leverage the synergistic health benefits of both components. While individual studies might touch upon aspects of pineapple waste utilization or chocolate fortification, none explicitly combine these two elements in the manner proposed, particularly focusing on the holistic inclusion of pineapple waste to enhance the antioxidant and fiber content of dark chocolate in a commercially viable and sensorially acceptable form. This invention uniquely focuses on transforming a significant environmental burden (pineapple waste) into a novel, health-promoting confectionery product.
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates to development of dark chocolate by utilizing pineapple waste.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
Present invention describes an innovative approach to creating dark chocolate by utilizing pineapple waste, addressing the environmental issue of fruit waste accumulation. The core of the invention lies in transforming discarded pineapple, rich in antioxidants, vitamins, minerals, and the enzyme bromelain, into a valuable ingredient for a health-conscious dark chocolate. The proposed method outlines a process involving grinding and mixing pineapple powder with cocoa powder and sugar, followed by incorporating melted cocoa butter, lecithin, and salt, then molding and cooling. This aims to combine the health benefits of both dark chocolate and pineapple, offering a sustainable solution for food waste valorization.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig 1. Different sample of chocolate
FIG 2: (a) Absorbance value of sample 2, (b) Absorbance value of sample 3
Fig 3. TPC report
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
Tropical fruits like pineapple are prized for their distinct scent and delicious flavour. It is known for having a lot of flavour since it contains complex combinations and small levels of volatile ingredients. On the other hand, over decades, cocoa, chocolate, and confections have seen incredible evolution. Each one dark chocolate and pineapple are appealing nutrient-dense foods with special health advantages. The tropical fruit pineapple is high in vitamin C, antioxidants, and the digestive and inflammatory-reducing enzyme bromelain. It encourages general well-being and strengthens the immune system. Antioxidants and flavonoids found in dark chocolate, particularly those with a high cocoa content (70 percent and higher), support heart health, enhance mood, and improve cognitive function. Dark chocolate and pineapple combine to create a tasty and nutritious combination that is ideal for a snack or dessert that balances taste and nutrition. Pineapple and cocoa have several bioactive substances obtained from food source that are preventive against deteriorative illness. It also shows probiotic effects.
‘Ananas comosus’ is the pineapple's botanical name. The cocoa tree is indigenous to the Amazon's thick tropical woods, where it thrives in warm, humid, semishaded environments.
Cocoa is a member of the ‘Sterculiaceae’ family. Bromelain is the main therapeutic ingredient in pineapple. Bromelain is a protein extract that can be used to describe either the two proteolytic enzymes that are present in it or the combination of all the enzymes and other components. The ability of bromelain to pass through the digestive system with little resistance or breakdown is one of its main characteristics. It also affects cardiovascular conditions, osteoarthritis, and blood coagulation. It contains a multitude of nutrients, notably dietary fiber, vitamins, and minerals. However, chocolate has minerals, flavonoids, and polyphenols that can alter how the body functions. The three main categories of chocolate's health effects were neurological effects, which included mental health effects, cardiometabolic effects, and other effects. Dark chocolate expressed the greatest health advantages for the majority of results. Furthermore, dark chocolate and pineapple are utilized to make a number of products, but they aren't used much because they aren't well-known, but they are being processed to become some of the most antioxidant-rich products.

Preparation of anti-oxidant rich dark-chocolate:
Cocoa powder+ pineapple powder + sugar powder

Grind all the dry ingredients and mix properly
Eliminate all dust particles

melt the cocoa butter( Fat phase) then mix all the dry powder and add
lecithin (1% of the total weight of the chocolate) and pinch of salt

Molding

Cooling (-18°C)

Demolding

Experimental data:
Fat Content:
Maximum percent was recorded in the control sample was 2.11, sample2 was 0.41, and sample3 was 0.941
Fiber Content:
Maximum percent was recorded in the control sample was 0.02 gm, sample2 was 0.01 gm, and sample3 was 0.02 gm.
1. It is a good source of protein and can be used as nutrient supplement.
2. Bromelain, an enzyme isolated from pineapple fruit, has both medicinal and digestive effects. As an anti-inflammatory, antioxidant, anti-cancer, and heart-protective substance, bromelain exhibits potential.
3. Regarding its high ascorbic acid content, pineapple juice is a great source of vitamin C and an efficient antioxidant that helps the body absorb iron while fending off bacterial and viral illnesses.
4. It also acts as an anti-cancer agent, reduce swelling, knee pain, inflammation and also reduce risk of osteoporosis and bone fracture.
5. Large amounts of flavonoids, epicatechin, catechin, and procyanidins are found in cocoa. The nitrogenous chemicals of cacao, which include proteins as well as the methylxanthines theobromine and caffeine, are diuretics, smooth muscle relaxants, and stimulants of the central nervous system.
6. Dark chocolate also acts as a blood pressure lowering, and it also inhibits the growth of cancerous cells.

, Claims:1. A method for producing antioxidant-rich dark chocolate utilizing pineapple waste, the method comprising the steps of:
a. preparing a dry ingredient mixture by grinding and thoroughly mixing:
i. cocoa powder;
ii. pineapple powder, obtained from pineapple waste comprising peels, cores, and pomace, wherein the pineapple powder is a rich source of antioxidants, vitamins, minerals, dietary fiber, and bromelain; and
iii. sugar powder;
b. purifying the dry ingredient mixture by eliminating substantially all dust particles;
c. preparing a fat phase by melting cocoa butter;
d. combining the dry ingredient mixture and the fat phase by thoroughly mixing:
i. the purified dry ingredient mixture;
ii. the melted cocoa butter;
iii. lecithin, added at a concentration of approximately 1% of the total weight of the chocolate mixture; and
iv. a pinch of salt, to form a homogenous chocolate mixture;
e. molding the homogenous chocolate mixture into desired shapes;
f. cooling the molded chocolate shapes at a temperature of approximately -18°C; and
g. demolding the cooled and solidified dark chocolate.
2. The method as claimed in claim 1, wherein the dark chocolate product has enhanced antioxidant properties due to the inclusion of pineapple powder.
3. The method as claimed in claim 1, wherein the dark chocolate product has increased dietary fiber content due to the inclusion of pineapple powder.
4. A dark chocolate product comprising:
a. cocoa powder;
b. pineapple powder derived from pineapple waste;
c. sugar;
d. cocoa butter;
e. lecithin; and
f. salt.
5. The dark chocolate product as claimed in claim 5, wherein the pineapple powder contributes to the dietary fiber content of the dark chocolate.
6. The dark chocolate product as claimed in claim 5, wherein the pineapple powder contains bromelain.