| Title: | Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste |
| Author(s): | Roda A; Lucini L; Torchio F; Dordoni R; De Faveri DM; Lambri M; |
| Address: | "Universita Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29122 Piacenza, Italy. Universita Cattolica del Sacro Cuore, Istituto di Chimica Agraria ed Ambientale, Via Emilia Parmense 84, 29122 Piacenza, Italy. Universita Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29122 Piacenza, Italy. Electronic address: milena.lambri@unicatt.it" |
| DOI: | 10.1016/j.foodchem.2017.02.111 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Vinegar is an inexpensive commodity, and economic considerations require that a relatively low-cost raw material be used for its production. An investigation into the use of a new, alternative substrate - pineapple waste - is described. This approach enables the utilization of the pineapple's (Ananas comosus) peels and core, which are usually discarded during the processing or consumption of the fruit. Using physical and enzymatic treatments, the waste was saccharified, and the resulting substrate was fermented with Saccharomyces cerevisiae for 7-10days under aerobic conditions at 25 degrees C. This resulted in an alcohol yield of approximately 7%. The alcoholic medium was then used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 30days at 32 degrees C to obtain 5% acetic acid. Samples were analyzed at the beginning and end of the acetification cycle to assess the volatile and fixed compounds by GC-MS and UHPLC-QTOF-MS. The metabolomic analysis indicated that l-lysine, mellein, and gallic acid were significantly more concentrated in the pineapple vinegar than in the original wine. Higher alcohols, aldehydes, and ketones characterized the aroma of the final pineapple vinegar, whilst off-flavors were significantly reduced relative to the initial wine. This study is the first to highlight the metabolite profile of fruit vinegar with a slight floral aroma profile derived from pineapple waste. The potential to efficiently reduce the post-harvest losses of pineapple fruits by re-using them for products with added food values is also demonstrated" |
| Keywords: | "Acetic Acid/*analysis/*metabolism Acetobacter/metabolism Ananas/chemistry/*metabolism Chromatography, High Pressure Liquid/methods Fermentation Flavoring Agents/analysis/metabolism Fruit/chemistry/metabolism Gas Chromatography-Mass Spectrometry/methods *M;" |
| Notes: | "MedlineRoda, Arianna Lucini, Luigi Torchio, Fabrizio Dordoni, Roberta De Faveri, Dante Marco Lambri, Milena eng England 2017/04/05 Food Chem. 2017 Aug 15; 229:734-742. doi: 10.1016/j.foodchem.2017.02.111. Epub 2017 Mar 2" |
