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/37602/1/LWT%20-2023.pdf |
| _version_ | 1825814961960517632 |
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| author | Selvanathan, Yashini Nasratun, Masngut |
| author_facet | Selvanathan, Yashini Nasratun, Masngut |
| author_sort | Selvanathan, Yashini |
| collection | UMP |
| description | 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. |
| first_indexed | 2024-03-06T13:06:21Z |
| format | Article |
| id | UMPir37602 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T13:06:21Z |
| publishDate | 2023 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | UMPir376022023-05-15T07:23:22Z http://umpir.ump.edu.my/id/eprint/37602/ Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste Selvanathan, Yashini Nasratun, Masngut T Technology (General) TP Chemical technology 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. Elsevier 2023 Article PeerReviewed pdf en cc_by_nd_4 http://umpir.ump.edu.my/id/eprint/37602/1/LWT%20-2023.pdf Selvanathan, Yashini and Nasratun, Masngut (2023) Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste. LWT, 182 (114818). pp. 1-7. ISSN 0023-6438 (Printed); 1096-1127(Online). (Published) https://doi.org/10.1016/j.lwt.2023.114818 https://doi.org/10.1016/j.lwt.2023.114818 |
| spellingShingle | T Technology (General) TP Chemical technology Selvanathan, Yashini Nasratun, Masngut Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste |
| title | Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste |
| title_full | Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste |
| title_fullStr | Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste |
| title_full_unstemmed | Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste |
| title_short | Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste |
| title_sort | optimization of process factor and characterization of vinegar like beverage production via spontaneous fermentation from pineapple peel waste |
| topic | T Technology (General) TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/37602/1/LWT%20-2023.pdf |
| work_keys_str_mv | AT selvanathanyashini optimizationofprocessfactorandcharacterizationofvinegarlikebeverageproductionviaspontaneousfermentationfrompineapplepeelwaste AT nasratunmasngut optimizationofprocessfactorandcharacterizationofvinegarlikebeverageproductionviaspontaneousfermentationfrompineapplepeelwaste |