Factorial Analysis on Biovinegar Production from Pineapple Waste Using Mixed Strains

Abstract


 
 
 
 One of the feasible approaches to oversee pineapple waste deposit without harming the environment is by converting these build-ups into value added items such as biovinegar. The objective of this work is to screen the fermentation parameter to identify the best condition and significant parameters affecting the fermentation. Five independent parameters were investigated, namely; temperature, fermentation time, addition of glucose, part and condition of waste. Fractional factorial design of Design Expert® software was used to investigate the effect of independent parameters as well as the interaction between parameters on the biovinegar production. The work was carried out by natural fermentation in which naturally occurred microorganism readily available on the raw materials (pineapple waste) was used. The result showed that the order of parameter significance in acid production was as follows: temperature > addition of glucose > fermentation time > part of waste > condition of waste. The interaction parameter of fermentation time and addition of glucose had the strongest effect on the acid production. The best fermentation condition was carried out using pineapple peel juice at 30 °C for 8 days in an anaerobic condition with 50 g/L glucose addition. Under these conditions, acid production was 1.12 % w/v in which acetic acid concentration was 0.94 % w/v. The product pH was recorded at 3.57. The product yield and productivity were recorded at 0.1699 g/g and 0.0489 g/L.h, respectively. Exploration on producing biovinegar using mixed strains and pineapple waste as substrate could be another way to reduce environmental pollution and at the same time turning this waste into value added product. Moreover, using the natural fermentation together with the carry over benefit of the pineapple benefitted the quality of produced biovinegar.
 
 
 

Kardinal Üzümü, Napolyon Kirazı, Mürdüm Eriği, Kivi ve Şeftali Meyvelerinden Doğal Fermantasyonla Sirke Üretim Potansiyeli: Fizikokimyasal ve Duyusal Özellikler

“…[24] tarafından yaban mersini sirkesi için bildirilen toplam asitlik değerine (%1.96) yakın bulunmuştur. Bununla birlikte, KR örneği hariç, diğer tüm sirke örneklerinin toplam asitlik değerlerinin Selvanathan ve Masngut [22] tarafından üretilen ananas kabuğu sirkesinin toplam asitlik değerinden daha yüksek olduğu tespit edilmiştir. Ancak, tüm örneklerin toplam asitlik değerleri kızılcık sirkesinin [21] ve üzüm, erik, mandalina vb.…”

“…Sirkenin sağlık üzerindeki faydaları ve üretimi için artan tüketici talebi hurma, kırmızı iğde, yaban mersini, ananas kabuğu, kızılcık, incir, nar, kayısı, mandalina ve kuşburnu gibi çeşitli kaynaklardan sirke üretimi ile ilgili çalışmalara yol açmıştır [18][19][20][21][22][23][24]…”

Antioxidant Potential of Different Parts of Three Pineapple Varieties N36, Madu and MD2

“…Pineapple waste grows correspondingly as pineapple output increases (Hikal et al, 2021). Over than 150 000 kg of A. comosus waste is generated annually in Malaysia according to the estimations (Selvanathan et al, 2020). The waste produced by the pineapple processing business is enormous, which makes the worldwide economic pollution worse.…”