Author(s): Jangiti Alekya, Susmita Das, Suja N Quereshi, Fatima Feroz, Meharukh Meharaj and AB Waheed Wani

Abstract: The pineapple, an emblem of exotic pleasure, traces its origins to South America, embarking on a remarkable evolution from a modest confection into a versatile ingredient cherished across a spectrum of goods. Spanning diverse tropical regions, pineapple cultivation underwent expansion, fostering its multifaceted development. In modern times, the pineapple's role transcended its initial incarnation. The advent of 19^th century canning technology revolutionized consumption patterns, establishing canned pineapple as a household staple. This convenient option became a beloved addition to both sweet and savory dishes. The extraction of pineapple's natural enzyme, bromelain, renowned for its tenderizing and anti-inflammatory attributes. Consequently, pineapple extract found its way into dietary supplements, skincare commodities, and even culinary applications like meat tenderizers. Recent decades witnessed innovation thrusting the pineapple into fresh arenas. Its distinct taste and nutritional advantages inspired a plethora of beverages, ranging from juices and smoothies to cocktails. The culinary domain embraced dried pineapple as a portable, naturally sweet snack, an essential constituent of trail mixes and energy bars. A pioneering application is the use of pineapples as a foundational element in fermented goods, given their natural sugars and acids, rendering them ideal candidates for vinegar, sauces, and even alcoholic concoctions such as pineapple wine or spirits. Notably, the pineapple boasts an array of health benefits, nutritional value, and medicinal potential.

DOI: 10.33545/26174693.2024.v8.i7k.1621