Process Development of Food Technologies for Incoming Countries Vinegar Production from Pineapple Waste

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Using waste from the food industry is a major challenge to reduce food losses, to increase the sustainability of food production and, therefore, increase food security, especially in developing countries. The objective of this thesis is to get vinegar from pineapple waste by means of: enzymatic hydrolysis proceeded by physical pre-treatment; alcoholic fermentation of the saccharified juice with different strains of Saccharomyces cerevisiae and Lactobacillus delbruekii or Lactobacillus plantarum; acetic fermentation with Acetobacter in a pilot plant. Samples obtained from saccharification, alcoholic and acetic fermentation were analyzed for pH, total acidity, total soluble solid (TSS), sugars, acids, ethanol, and volatile compounds. A detailed characterization of vinegar was carried out through UPLC/Q-TOF and GC-MS.
Original languageEnglish
Title of host publicationProceedigs Book - XX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
EditorsPaolo Fantozzi, Ombretta Marconi, Giuseppe Perretti, Valeria Sileoni
Pages376-380
Number of pages5
Publication statusPublished - 2015

Keywords

  • alcoholic and acetic fermentation
  • pineapple waste
  • saccharification
  • vinegar,

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