Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste
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 recorde...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/37602/ http://umpir.ump.edu.my/id/eprint/37602/1/LWT%20-2023.pdf |
| Summary: | 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. |
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