A statistical study of factors affecting natural biovinegar fermentation from pineapple peel waste

Selvanathan, Yashini; Masngut, Nasratun

doi:10.1088/1757-899x/1092/1/012004

Cited by 3 publications

(2 citation statements)

References 22 publications

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“…Pineapple waste is a product made from the peels, crown leaves and core, of the pineapple fruit. Substrate preparation was carried out as described earlier by Selvanathan & Masngut [21].…”

Section: Substrate Preparationmentioning

confidence: 99%

Parametric Screening of Fermentation Conditions for Protease Production from Pineapple Waste

Sivanesan,

Tang,

Mohd Arshad

et al. 2024

JCEIB

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Pineapple waste is abundant in cellulose, hemicellulose, lignin, complex carbohydrates, and protein. One simple way to use pineapple waste as a substrate is to utilize it with the probiotic beverage to produce enzymes through submerged fermentation. Studies on fermentation using pineapple waste have mainly focused on cellulose, xylanase, and pectinase, with little information on protease fermentation. Future studies on pineapple waste-based protease fermentation should be conducted. The present work aims to investigate the significant process parameters affecting protease fermentation from pineapple waste. The parametric screening was performed using the two-level fractional factorial design by Design Expert 7.1.6. In this work, four process parameters were manipulated for protease fermentation which is incubation time from 24 hours to 72 hours, temperature from 20.0 °C to 40.0 °C, substrate concentration from 10.0 % to 30.0 % and pH value from 4.0 to 8.0. The result showed that the most significant process parameters affecting protease fermentation were temperature, pH value and incubation time. This study investigated that the highest protease activity, 0.118 U/mL can be obtained with 48 hours of incubation time, 30.0 °C of temperature, 20.0 % of substrate concentration and pH 6.0.

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“…Pineapple waste is a product made from the peels, crown leaves and core, of the pineapple fruit. Substrate preparation was carried out as described earlier by Selvanathan & Masngut [21].…”

Section: Substrate Preparationmentioning

confidence: 99%

Parametric Screening of Fermentation Conditions for Protease Production from Pineapple Waste

Sivanesan,

Tang,

Mohd Arshad

et al. 2024

JCEIB

View full text Add to dashboard Cite

show abstract

“…Substrate prepared from the peels, core and crown leaves of the pineapple fruit is defined as pineapple peel waste. The substrate preparation was done according to the method proposed by Selvanathan and Masngut [17]. Pineapple fruit was first cut and its waste (peels, core and crown leaves) was collected.…”

Section: Preparation Of the Substratementioning

confidence: 99%

Factorial Analysis of Xylanase and Cellulase Production from Pineapple Peel Waste

Sivanesan

Arshad

Shariffuddin

et al. 2022

MSF

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Pineapple wastes (skin, core and crown) are mainly composed of carbohydrates (cellulose, hemicellulose, and lignin). Non-starch polysaccharides (NSP) in feed are indigestible by the endogenous enzymes in poultry. Thus, exogenous enzymes (xylanase and cellulase) are required to overcome this problem. Due to high fiber content, pineapple wastes are unsuitable for animal feed. However, the fermented waste juice could be used to produce enzymes. The objective of this study is to produce xylanase and cellulase from the fermentation of pineapple waste using Lactobacillus casei (L. casei) bacteria inoculated from probiotic drink. The fermentation was performed using different screening parameters (incubation time, temperature, pH value and substrate concentration) according to Two-Level Full Factorial Design (FFD) by Design Expert. From this study, the incubation temperature and substrate concentration had the highest influence on the xylanase activity (39.82 U/mL) while the fermentation time and substrate concentration mostly affected the cellulase activity (8.05 U/mL). Meanwhile, the pH had the least influence on both enzyme activities. The pineapple waste at its best fermentation parameters not only offers an economical way of high enzyme production but also alleviates the agricultural waste disposal issue. Further optimization of the pineapple waste fermentation parameters is required though to maximize enzyme production.

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

Selvanathan

Masngut

2023

LWT

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A statistical study of factors affecting natural biovinegar fermentation from pineapple peel waste

Cited by 3 publications

References 22 publications

Parametric Screening of Fermentation Conditions for Protease Production from Pineapple Waste

Parametric Screening of Fermentation Conditions for Protease Production from Pineapple Waste

Factorial Analysis of Xylanase and Cellulase Production from Pineapple Peel Waste

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

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