PRODUCTION AND CHARACTERIZATION OF A FERMENTED BEVERAGE FROM PINEAPPLE (Ananas comosus) PEELS

Abstract

The objective of this work was to evaluate the use of pineapple peels in the production of a fermented beverage, contributing to the valorization of agro-industrial waste and the development of more sustainable food products. During fermentation, pH and °Brix analyses were performed at 12-hour intervals. The fermented beverage was analyzed for lactic acid bacteria counts and determination of coliforms at 35°C and 45°C, Salmonella, anaerobic mesophilic bacteria, and molds and yeasts. A sensory acceptance test and purchase intention assessment of the fermented beverage made with pineapple peels were conducted in comparison with a commercial fermented beverage. The results for sensory evaluation, and purchase intention of the two samples were subjected to analysis of variance (ANOVA) and Tukey's test at a 5% significance level. Fermentation time did not cause a significant difference (p<0.05) in °Brix and pH when the latter increased from 48 h to 72 h, and from 72 h to 96 h. The attributes of flavor, overall evaluation, and purchase intention showed a significant difference (p<0.05) between the fermented beverage evaluated and the commercial product. The fermented beverage with pineapple peels had higher scores and differed statistically (p<0.05) from the commercial product. The attributes of flavor and appearance showed a higher percentage of scores above 6, being within the acceptance range. However, purchase intention was considered low since only 21.67% of tasters would possibly buy the beverage. It was possible to obtain a fermented beverage with pineapple peels that is hygienically safe for human consumption, with the presence of lactic acid bacteria between 10⁸ and 10⁹ CFU/ml, indicating a possible probiotic activity.