African Journal of
Environmental Science and Technology

  • Abbreviation: Afr. J. Environ. Sci. Technol.
  • Language: English
  • ISSN: 1996-0786
  • DOI: 10.5897/AJEST
  • Start Year: 2007
  • Published Articles: 1151

Full Length Research Paper

Effect of acid pre-treatment and two-stage oxygen-assisted fermentation on the production of vinegar from lignocellulose biomass peel of pineapple

Meldrade Nyuykongi
  • Meldrade Nyuykongi
  • College of Technology (COLTECH), University of Bamenda, P. O. Box 39, Bambili, North-West Region, Cameroon.
  • Google Scholar
Wilson Agwanande Ambindei
  • Wilson Agwanande Ambindei
  • National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, BP 455, Ngaoundere, Adamawa Region, Cameroon.
  • Google Scholar
Ngwasiri Pride Ndasi
  • Ngwasiri Pride Ndasi
  • College of Technology (COLTECH), University of Bamenda, P. O. Box 39, Bambili, North-West Region, Cameroon.
  • Google Scholar
Ngwa Martin Ngwabie
  • Ngwa Martin Ngwabie
  • College of Technology (COLTECH), University of Bamenda, P. O. Box 39, Bambili, North-West Region, Cameroon.
  • Google Scholar
Martin Benoit Ngassoum
  • Martin Benoit Ngassoum
  • National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, BP 455, Ngaoundere, Adamawa Region, Cameroon.
  • Google Scholar
Emmanuel Jong
  • Emmanuel Jong
  • National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, BP 455, Ngaoundere, Adamawa Region, Cameroon.
  • Google Scholar


  •  Received: 13 June 2023
  •  Accepted: 10 August 2023
  •  Published: 31 August 2023

References

Ademiluyi FT, Mepba HD (2013). Yield and properties of ethanol biofuel produced from different whole cassava flours. ISRN Biotechnology 916481.
Crossref

 

Akarca G, Tomar O, Ça?lar A, ?stek (2020). Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). European Journal of Science and Technology (19):429-434.
Crossref

 

Ali MM, Hashim N, Aziz SA, Lasekan O (2020). Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products. Food Research International 137:109675.
Crossref

 

Anwar Z, Gulfraz M, Irshad M (2014). Agro-industrial lignocellulosic biomass a key to unlock the future bio-energy: a brief review. Journal of Radiation Research and Applied Sciences 7(2):163-173.
Crossref

 

Aye KH (2016). Utilization of Fruit Waste (Pineapple Peel) for Vinegar Production. Yadanabon University Research Journal 7(1):11.

 

Bhatia SK, Jagtap SS, Bedekar AA, Bhatia RK, Patel AK, Pant D, Yang YH (2020). Recent developments in pretreatment technologies on lignocellulosic biomass: effect of key parameters, technological improvements, and challenges. Bioresource Technology 300:122724.
Crossref

 

Casabar JT, Unpapron Y, Ramaraj R (2019). Fermentation of pineapple fruit peel wastes for bioethanol production. Biomass Conversion and Biorefinery 9:761-765.
Crossref

 

Chalchisa T, Dereje B (2021). From waste to food: utilization of pineapple peels for vinegar production. MOJ Food Process and Technology 9(1):1-5.
Crossref

 

Cheok CY, Mohd Adzahan N, Abdul Rahman R, Zainal Abedin NH, Hussain N, Sulaiman R, Chong GH (2016). Current trends of tropical fruit waste utilization. Critical Reviews in Food Science and Nutrition 58(3):1-27.
Crossref

 

Debapriya S, Sushant P, Kasturi P, Angana S (2019). Production of ethanol by Enterobacter sp. EtK3 during fruit waste biotransformation. International Biodeterioration and Biodegradation 45:104795.
Crossref

 

Di Cai, Ping Li, Changjing C, Yong W, Song Hu, Caixia Cui, Peiyong Qin, Elgharbawy AA, Alam MZ, Moniruzzaman M, Goto M (2016). Ionic liquid pretreatment as emerging approaches for enhanced enzymatic hydrolysis of lignocellulosic biomass. Biochemical Engineering Journal 109:252-267.
Crossref

 

Ezemba AS, Osuala OJ, Orji MU, Ezemba CC, Anaukwu C (2021). Production and comparative physicochemical analysis of vinegar from locally grown fruits in Nigeria and industrial produced vinegar. American Journal of Microbiological Research 9(1):25-33.

 

Ezenekwe C, Ekwegbalu E, Orji-Udezuka AC, Obi CP, Ezemba AS, Osuala OJ, Anakwenze VN, Ezemba CC (2021). Production and physicochemical evaluation of vinegar produced from pineapple and pawpaw fruits with their peels. Asian Journal of Microbiology and Biotechnology 6(2):1-10.

 

Fonseca MDS, Santos VAQ, Calegari GC, Dekker RFH, Barbosa-Dekker ADM, Cunha MAAD (2018). Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability. Brazilian Journal of Food Technology 21.
Crossref

 

Gunjan D, Haresh M (2020) Production pathways of acetic acid and it's versatile applications in the food industry. School of Chemistry and Chemical Engineering, Queen's University Belfast, DavidKier Building, Stranmillis Road, Belfast, BT9 5AG, UK.

 

Guo J, Li Z, Su L, Tsang YF, An AK, Yu CF (2018). Optimization of acid pretreatment and enzymatic hydrolysis on the production of ethanol fuel from waste banana peels. Energy and Environment 29(8):1354-1364.
Crossref

 

Jang JK, Choi YJ, Chung M, Park H, Shim K, Park Y (2009). Isolation and Cultural Properties of Acetic Acid Bacteria for Production of Onion Vinegar. Food Science and Biotechnology 18(4):939-947.

 

Kulkarni SJ (2015). Research and Studies on Vinegar Production - A Review." International Journal of Scientific Research in Science and Technology 1:146-148.

 

Kumar P, Barrett DM, Delwiche MJ, Stroeve P (2009). Methods for pretreatment of lignocellulosic biomass for efficient hydrolysis and biofuel production. Industrial and Engineering Chemistry Research 48:3713-3729.
Crossref

 

Lemaire A, Limbourg S (2019). How can food loss and waste management achieve sustainable development goals? Journal of Cleaner Production 234:1221-1234.
Crossref

 

Lenihan P, Orozco A, O'Neill E, Ahmad MNM, Rooney DW, Walker GM (2010). Dilute acid hydrolysis of lignocellulosic biomass. Chemical Engineering Journal 156(2):395-403.
Crossref

 

Lucarini M, Durazzo A, Bernini R, Campo M, Vita C, Souto EB, Lombardi-Boccia G, Ramadan MF, Santini A, Romani A (2021) Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective. Molecules 26:6338.
Crossref

 

Mas A, Torija MJ, Carmen MG, Troncoso MA (2014). Acetic Acid Bacteria and the Production and Quality of Wine Vinegar. The Scientific World Journal 394671:6.
Crossref

 

Mathew B, Agrawal S, Nashikkar N, Bundale S, Upadhyay A (2019). Isolation of acetic acid bacteria and preparation of starter culture for apple cider vinegar fermentation. Advances in Microbiology 9(6):556-569.
Crossref

 

Mizzi J, Gaggia F, Cionci NB, Gioia DD, Attard E (2022). Selection of acetic acid bacteria strains and vinegar production from local maltese food sources. Frontiers in Microbiology 13:897825.
Crossref

 

Mosier N, Wyman C, Dale B, Elander R, Lee YY, Holtzapple M, Ladisch M (2005). Features of promising technologies for pretreatment of lignocellulosic biomass. Bioresource Technology 96:673-686.
Crossref

 

Ong KL, Kaur G, Pensupa N, Uisan K, Lin CSK (2018). Trends in food waste valorization for the production of chemicals, materials and fuels: Case study South and Southeast Asia. Bioresource Technology 248(Pt A):100-112.
Crossref

 

Pereira PHF, Arantes V, Pereira B, Ornaghi Jr HL, de Oliveira DM, Santagneli SH, Cioffi MOH (2022). Effect of the chemical treatment sequence on pineapple peel fiber: chemical composition and thermal degradation behavior. Cellulose 29(16):8587-8598.
Crossref

 

Piotrowski W, Kubica R (2021). Integration of the Process for Production of Ethyl Acetate by an Enhanced Extraction Process. Processes 9:1425.
Crossref

 

Pujara Y, Pathak P, Sharma A, Govani J (2019). Review on Indian Municipal Solid Waste Management practices for reduction of environmental impacts to achieve sustainable development goals. Journal of Environmental Management 248:109238.
Crossref

 

Raji YO, Jibril M, Misau IM, Danjuma BY (2012). Production of vinegar from pineapple peel. International journal of advanced scientific research and technology 3(2):656-666.

 

Rico X, Gullón B, Alonso JL, Yáñez R (2020). Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview. Food Research International 132:109086.
Crossref

 

Roda A, De Faveri DM, Dordoni R, Lambri M (2014). Vinegar production from pineapple wastes -preliminary saccharification trials. Chemical Engineering Transactions 37:607-612.

 

Roda A, De Faveri DM, Dordoni R, Lambri M (2016). Effects of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production. Journal of Cleaner Production 112:4477-4484.
Crossref

 

Roda A, Lambri M (2019). Food uses of pineapple waste and by-products: A review. International Journal of Food Science and Technology 54:1009-1017.
Crossref

 

Rodi? L, Wilson D (2017). Resolving Governance Issues to Achieve Priority Sustainable Development Goals Related to Solid Waste Management in Developing Countries. Sustainability 9(3):404.
Crossref

 

Saha P, Banerjee S (2013). Optimization of process parameters for vinegar production using banana fermentation. International Journal of Research in Engineering and Technology 2(9):501-514.
Crossref

 

San CT (2005). Vinegar fermentation. A Thesis Submitted to the Graduate Faculty of the Louisiana State University Agricultural and Mechanical College in Partial fulfilment of the requirements for the degree of Master of Science in the Department of Food Science.

 

Satyanagalakshmi K, Sindhu R, Binod P, Janu KU, Sukumaran RK, Pandey A (2011). Bioethanol production from acid pretreated water hyacinth by separate hydrolysis and fermentation. Journal of Scientific and Industrial Research 70(2):156-161.

 

Shea AJC (2018). Oxygen and Fermentation. A More Manual 1-800-823-0010. www.MoreWine.com

 

Sindhu R, Gnansounou E, Rebello S, Binod P, Varjani S, Thakur IS, Nair RB, Pandey A (2019). Conversion of food and kitchen waste to value-added products. Journal of Environmental Management 241:619-630.
Crossref

 

Song J, Wang J, Wang X, Zhao H, Hu T, Feng Z, Wang M (2022). Improving the acetic acid fermentation of Acetobacter pasteurianus by enhancing the energy metabolism. Frontiers in Bioengineering and Biotechnology 10:815614.
Crossref

 

Sossou, S. S., Ameyapoh, Y., Karou, S. D., de Souza C (2009). Study of pineapple peeling process in to vinegar by biotechnology. Pakistan Journal of Biological Sciences 12(11):859-865.
Crossref

 

Spinosa WA, Júnidr VDS, Diego Galvan, Jhonatan Luiz Fidrid JL, Gdmez RJHC (2015). Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice. Food Science and Technology, Campinas 35(1):196-201.
Crossref

 

Su SL, Rock KL, Xin YL, Farid NA, Ahmad J (2016) Fruit waste as feedstock for recovery by pyrolysis technique. International Biodeterioration and Biodegradation 113:325-333.
Crossref

 

Vahos ICZ, Agudelo SO, Arbeláez AFA Zapata AD, Rojano BA (2020). Vinegar of Andean berries (Vaccinium meridionale sw): antioxidant and antiproliferative activity in colon cancer cells sw480. Vitae, Revista de la Facultad de Ciencias Farmacéuticas Y Alimentarias 26(3):135-147.

 

Vijayalakshmi M, Ruckmani K (2016). Ferric reducing anti-oxidant power assay in plant extract. Bangladesh Journal of Pharmacology 11(3):570-572.
Crossref

 

Wilawan B, Sumonwan C, Monrudee C (2019). Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation. Agriculture and Natural Resources 53:298-305.

 

Xiaoling Z, Kai L, Yue Z, Zehui Z, Yafan C, Boting W, Zongjun C, Xiaofen W (2018). Improving the methane yield of maize straw: Focus on the effects of pretreatment with fungi and their secreted enzymes combined with sodium hydroxide. Bioresource Technology 250:204-213.
Crossref

 

Yangyang Li, Yiying J, Jinhui Li, Hailong Li, Zhixin Yu, Yongfeng Nie (2017). Effects of thermal pretreatment on degradation kinetics of organics during kitchen waste anaerobic digestion. Energy 118:377-386.
Crossref

 

Zahoor T, Siddique F, Farooq U (2006). Isolation and characterization of vinegar culture (Acetobacter aceti) from indigenous sources. British Food Journal 108(6):429-439.
Crossref

 

Zainal Alam MNH, Adrus N, Abdul Wahab MF, Kamaruddin MJ Sani MH (2020). Utilization of Agro-Waste as Carbon Source for Biohydrogen Production: Prospect and Challenges in Malaysia. In Valorisation of Agro-industrial Residues-Volume I: Biological Approaches; Springer: Cham, Switzerland pp. 131-147.
Crossref

 

Zheng Y, Chang Y, Zhang R, Song J, Xu Y, Liu J, Wang M (2018). Two stage oxygen supply strategy based on energy metabolism analysis for improving acetic acid production by Acetobacter pasteurianus. Journal of Industrial Microbiology and Biotechnology 45(9):781-788.
Crossref