Field of Invention
The present invention relates to the field of food processing. The invention primarily relates to a
process for preparing a powdered fruit extract from the fruit of pineapple (Ananas comosus). It
also relates to a powdered fruit extract with natural aroma from the fruit of pineapple.
Background of the Invention
There is high consumer demand for fresh fruit products in India because of preference,
nutritional requirements and changing food habits. Pineapple is one of the most prized and
desired" table-top fruits due to its aroma, taste and nutritional value. It is a cylindrical fruit
with pale yellow coloured flesh with a sweet and sour taste. Fresh pineapple is low in calories,
contains fructose, glucose, vitamins A, B, C and is a rich source of soluble and insoluble dietary
fiber like pectin. The fruit also contains bromelain a proteolytic enzyme that digests food by
breaking down protein and has anti-inflammatory, anti-clotting and anti-cancer properties.
Consumption of pineapple regularly helps fight against arthritis, indigestion and worm
infestation.
Since, the fruit is bulky and heavy transportation from remote areas to the market is intricate
and a large number of fruits get spoiled. Ripe pineapple fruits perish quickly at room
temperatures and also cannot be stored in the refrigerator for long periods as they.are chill
sensitive. Cold storage at a temperature of 40°F (4.44°C) and lower causes chilling injury and
breakdown in pineapples At best these fruits may be stored for no more than 4-6 weeks
according to Morton, J. 1987 in Pineapple, p. 18-28. In: Fruits of warm climates. Julia F.
Morton, Miami, FL.. As these fruits have short storage time they need to be processed for long-
term preservation to make them Conducive for human consumption. The storage life might be
prolonged by dipping the fruits in a wax emulsion containing a suitable fungicide. Irradiation
extends the shelf life of half- ripe pineapples by about one week.
Presently, there are a variety of pineapple juice processing methods, however, in the current
traditional processing methods, the pineapple juice extraction rate is not high, and results in large
losses in the aromatic ingredients and nutrients of the pineapple juice and it is not possible to
ensure that the original color, flavor and taste of pineapple juice is retained. Juices have a slightly
acidic pH and contain sugars, which can brown and ferment creating an aesthetically displeasing
product. For this reason, the juice is often concentrated by evaporation processes which involve
heating the juice, usually under vacuum. Furthermore, in the drying or evaporating processes, the
loss of certain desirable components, is inevitable
WO 2008129457 cites a process for preparing sweet juice extract of one or more plants in the
Cucurbitaceaefamily.

US 5,433,965 (Procter and Gamble) relates to beverages that are sweetened using Luo Han Guo
juice and discloses, in example 5, a process for preparing the juice. The steps include mashing
the pulp by hand, passing through a strainer, acidifying the permeate, passing through a 20 mesh
screen and evaporating the juice.
Reference may be made to DE19842108 which relates to a method for producing pineapple juice
and pineapple juice concentrate, for enhancing fruit juice yield and quality of the fruit juice.
Reference may also be made to CN1113723 which relates to an instant drink with pineapple taste
and its preparation method. The drink contains white granulated sugar, sodium carboxymethyl
cellulose, citric acid, synthetic pineapple pigment, pineapple essence and only 0.05-0.3% of
pineapple extract.
Reference may be made to CN101147611 which relates to pineapple juice processing methods,
particularly relating to a method of processing type clarified pineapple juice with enzymatic
hydrolysis treatment using cellulose and pectinase.
Reference may be made to CN102669770 which, relates to.a Pineapple extract solution, and its
preparation method which adopts a method of double-enzyme enzymolysis technology, so that
macromolecular sugar and proteins in the pineapple can be fully hydrolyzed into micromolecular
nutrient substances so as to be conductive to absorption by a human body.
Reference may be made to CN101233948 which relates to a method for enhancing juice yield of
pineapple adding a compound enzyme preparation to partially hydrolyze the pectin and cellulose
in the pineapple fruit and reduce the viscosity and destroy the fiber structure of the pineapple and
raise the juice dissolution capability and enhancing the juice yield
Various value additions of pineapple had also been attempted earlier in the form of slices, tit-
bits, and juice concentrates for secondary processing. However, these products do not address
the problem of bulk handling, transportation and any losses thereof. Pineapple powder can be a
valuable alternative for reducing the bulk wastage, and costs giving high economic returns to
pineapple producers. The powder with natural aroma can increase the shelf-life substantially and
can be used for making ready-to-mix powder in a dilutable form.
Little is known regarding the processing of the pineapple juice extract to retain its original
aroma, flavor and taste.. It would be desirable to provide an extract that avoids these
disadvantages.
The present invention aims to provide a process of preparing pineapple juice to keep the original
color, smell, taste and aroma of the pineapple juice and to reduce the loss of nutrients.

Problems associated with Pineapple powder making
1. A specific process technology is needed for producing pineapple powder as pineapple, desired
for its aroma, colour and taste is different from other fruits in composition and constituent. The
process technology for producing any other fruit powder can not be generalized for Pineapple
powder.
2. The natural components of pineapple juice responsible for the typical aroma, colour and taste,
which constitute about 2% v/v of pineapple juice, are lost while drying the juice at high
temperature. It is necessary to recover and encapsulate these components in the final powder to
provide natural 'organoleptic properties for greater consumer acceptability.
3. The main constituents of pineapple juice, unlike other fruit juices, are low molecular weight
sugars such as sucrose, glucose, fructose, and some organic acids. These constituents have low
glass transition temperature and have high molecular mobility at relatively low temperatures.
While drying the pineapple juice at a temperature higher than the glass transition temperatures,
these components melt and contribute to the stickiness of the dried products. This stickiness is
required to be reduced in the final product.
4. The dried pineapple powder, containing these low molecular weight sugars, is very much
hygroscopic in its amorphous state and absorbs moisture from surrounding resulting in
lump/cake formation. This lump/cake formation of pineapple powder has to be minimised.
Keeping in view of the above facts, the instant invention provides for a process for preparing
powdered fruit extract from the fruit of pineapple (Ananas comosus).
Objectives of the Invention
The main objective of the present invention is to provide a process for preparing powdered fruit
extract from the fruit of pineapple (Ananas comosus).
Yet another object of the present invention is to provide a powdered fruit extract with natural
aroma from the fruit of pineapple.
Yet another object of the present invention is to provide a powdered fruit extract with natural
aroma from the fruit of pineapple with a shelf-life of about six months.
Summary of the Invention
Accordingly the present invention provides a process for the preparation of powdered fruit
extract, wherein the extract is obtained from the fruit of pineapple (Ananas comosus).

In one general aspect, there is provided a process for the preparation of powdered fruit extract
from the fruit of pineapple, wherein the extract retains the natural aroma.
In another aspect, there is provided a process for the preparation of powdered fruit extract from
the fruit of pineapple, wherein the extract has a shelf-life of about six months.
Accordingly the present invention provides a process for preparing powdered fruit extract from
the fruit of pineapple (Ananas comosus), the said process comprising the steps of:
a) Collecting the pineapple fruits from the fields,
b) Cleaning of the fruits to get rid of mud and other impurities,
c) preparing a liquid comprising the extract of the fruit by known method to obtain the pulp,
d) passing the pulp through a filter to remove the residue and to obtain the filtrate,
e) Concentrating the filtrate as obtained from step c, using a two-effect falling film
evaporator,
f) Recovering the aroma components using the aroma recovery system in cohesion with the
evaporator,
g) Adding Liquid glucose and Sodium aluminium Silicate to the concentrated juice obtained
in step d,
h) Spray drying the juice mix obtained from step f,
i) Blending aroma components from step e with juice.mix obtained from step g,
j) Packing the juice mix from.step h using a form-filling machine.
Detailed Description of the invention
Reference will now be made to the exemplary embodiments, and specific language will be used
herein to describe the same. It should nevertheless be understood that no limitation of the scope
of the invention is thereby intended. Alterations and further modifications of the inventive
features illustrated herein, and additional applications of the principles of the invention as
illustrated herein, which would occur to one, skilled in the relevant art and having possession of
this disclosure, are to be considered within the scope; of the invention. It must be noted that, as
used in this specification and the appended claims, the singular forms "a," "an," and "the" include
plural referents unless the content clearly dictates otherwise. All references including patents,
patent applications, and literature cited in the specification are expressly incorporated herein by
reference in their entirety. The present inventors have developed a novel ecofriendly and
economic process for preparing a powdered fruit extract.
The extract according to the present invention is an extract obtained from the fruit of pineapple
(Ananas comosus).

In one general aspect, there is provided a process for preparing a powdered fruit extract, which
according to the present invention is an extract obtained from the fruit of pineapple (Ananas
comosus).
In one general aspect, there is provided a process for preparing a powdered fruit extract, which
according to the present invention is an extract obtained from the fruit of pineapple and retains
the natural aroma, colour and taste.
This invention relates to the following processes involved in producing pineapple powder
extract with natural aroma:
1. 100 1 Pineapple juice is obtained (at 20° Brix) from the pulp of 200kg pineapples by
helical juice extractor.
2. The pineapple juice as obtained in step (1) is concentrated up to 40 1. at 50° Brix using a
two-effect falling film evaporator.
3. Approximately 1 kg Aroma components at 1% of raw juice w/w) are recovered using the
aroma recovery system in cohesion with the evaporator.
4. Liquid glucose ( 1 0% of raw juice w/w at 85° Brix) as a carrier and Sodium
Alumino Silicate (1% of raw juice w/w) as an anti-caking agent is added to the
concentrated juice.
5. The juice mix as obtained in step 4 is spray dried.
6. The spray drying of the concentrated juice mix is carried at an inlet air temperature of
160° C and out let air temperature of 90° C with a feed rate of 120mL/min.
7. 27kg Pineapple powder (at 3% moisture content) is obtained per 100 1 of juice after spray
drying.
8. 1 kg natural aroma component recovered in step 3 is dosed /blended to the pineapple
powder obtained through step 7.
9. 28kg Pineapple powder (at approx. 3% moisture content) with natural aroma, colour
and taste is produced.
I 0. The pineapple powder as obtained in step 9 is packed using a form-filling machine with a
shelf-life of more than six months at ambient storage condition.
It will be readily apparent to one skilled in the art that varying substitutions and
modifications may be made to the invention disclosed herein without departing from the scope

and spirit of the invention. For example, those skilled in the art will recognize that the invention
may be practiced using a variety of different compounds within the described generic
descriptions.
Advantageous features of the invention
(i) The present invention relates to an economical process of preparation of a non-sticky
powdered fruit extract obtained from the fruit of pineapple (Ananas comosus).
(ii) The prepared extract has the advantage that it retains the natural aroma, colour and
taste of the fruit juice.
(iii) A further advantage of the extract is that it is a natural product with its natural taste
and so avoids the need for artificial sweeteners.
(iv) A further advantage of the extract is that it has a shelf-life of more than six months.
(v) A further advantage of the final extract is that it contains all nutrients from the fruit
and is easy to prepare, so that it is an ideal instant drink.
(vi) A high degree of automation, in line with the requirements of continuous production
of pineapple fruit extract with reduced labor costs.

We claim,
1. A powdered fruit extract, wherein the extract is obtained from pineapple (Ananas
comosus).
2. A powdered fruit extract, as claimed in claim 1, wherein, the extract retains
natural aroma, colour and taste of the fruit juice.
3. A powdered fruit extract, as claimed in claim 1 and 2, wherein, the extract is non-
sticky.
4. A powdered fruit extract, as claimed in claim 1 to 3, wherein, the extract has a
shelf-life of more than six months.
5. A process of preparation of a powdered fruit extract, wherein the extract is
obtained from pineapple (Ananas comosus).
6. A process of preparation of a powdered fruit extract, as claimed in claim 5,
wherein the aroma components at 1% of raw juice w/w are recovered using the
aroma recovery system in cohesion with the evaporator.
7. A process of preparation of a powdered fruit extract, as claimed in claim 5 and 6,
wherein the aroma component is dosed/blended to the pineapple powder.
8. A powdered fruit extract, as claimed in claim 1 to 4 and the process of preparation
thereof.
9. A food or beverage comprising pineapple juice extract prepared according to the
process as defined in any one of claims 1 to 9.