ArticleScientific reports2022
Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed, 8 citations in OpenAlex.
- Pineapple by-products: A critical review of their bioactive compounds as eco-friendly pesticides in pest management.Food chemistry: X · 2025Review
- Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits.Foods (Basel, Switzerland) · 2025Review
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6 authors at 1 institution in 1 country.
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Abstract
The present study proposes the production of vinegars from pineapple processing residues as an eco-friendly strategy for adding value and economic strengthening of the production chain. Pineapple pulp and peel wines were produced and acetificated to vinegar by wild strains of acetic bacteria using Orlean's method (traditional system) followed by enrichment with leaf extract of Red-Jambo, Syzygium malaccense. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegars with the added leaf extract. Catechin, epicatechin and caffeic, p-coumaric, ferulic, and gallic acids were the main phenolic compounds found in peel vinegar. The enrichment of the vinegar with the extract promoted an increase in the content of polyphenols (443.6-337.3 mg GAE/L) and antioxidant activity. Peel wines presented higher luminosity (L
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