A Comparative Analysis of Physicochemical and Functional Properties of Fermented Pineapple Beverages

Abstract

The global pineapple processing industry generates a lot of waste, affecting the environment. The peel represents approximately 42% of the total fruit mass and is typically accumulated as waste. This thesis addresses these challenges by investigating the valorization of pineapple peel through a specialized fermentation process. By applying correct pre-treatments and utilizing a co-culture of Saccharomyces cerevisiae and Lactobacillus plantarum, this research transformed a wasted product into a clarified, antioxidant rich and probiotic beverage. This research aimed to evaluate and compare the nutritional composition, antioxidant potential and probiotic viability of a clarified functional beverage derived from pineapple by-products. The experimental data confirmed that the pineapple peel drink (PPD) is a high-performance and viable alternative to traditional pulp base beverages.