Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste

• Main Authors: Selvanathan, Yashini, Nasratun, Masngut
• Format: Article
• Language: English
• Published: Elsevier 2023
• Subjects: T Technology (General); TP Chemical technology
• Online Access: http://umpir.ump.edu.my/id/eprint/37602/1/LWT%20-2023.pdf; http://umpir.ump.edu.my/id/eprint/37602/; https://doi.org/10.1016/j.lwt.2023.114818; https://doi.org/10.1016/j.lwt.2023.114818

A feasible approach to compensating for pineapple wastage is by utilizing the waste. In the present study, pineapple peels were subjected to spontaneous fermentation to produce a vinegar-like beverage. Based on the central composite design (CCD) approach, optimization of the process factor recorded a maximum total acid yield, Yp/s, and total acidity of 0.49 and 3.03%, respectively. Furthermore, the beverage possessed increased tartaric, citric, ascorbic, acetic, and ferulic acids at a maximum of 1.196%. The cytotoxicity activity toward the human colorectal adenocarcinoma cell line documented a half maximal inhibitory concentration (IC50) at 3.4% v/v of the beverage. This study showcased optimized vinegar-like beverage production by indigenous microorganisms (IMO) with pineapple peel. The beverage contained improved organic and phenolic acids contents and antioxidant potential, which could be employed as a possible human colorectal cancer cure.