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)
|
Pdf
LWT -2023.pdf - Published Version Available under License Creative Commons Attribution No Derivatives. Download (1MB) | Preview |
Abstract
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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pineapple; Spontaneous fermentation; Indigenous microorganism; Cytotoxicity; Vinegar |
| Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology |
| Faculty/Division: | Institute of Postgraduate Studies Faculty of Chemical and Process Engineering Technology |
| Depositing User: | Miss. Ratna Wilis Haryati Mustapa |
| Date Deposited: | 15 May 2023 07:23 |
| Last Modified: | 15 May 2023 07:23 |
| URI: | http://umpir.ump.edu.my/id/eprint/37602 |
| Download Statistic: | View Download Statistics |
Actions (login required)
 |
View Item |