Analysis of alcoholic fermentation of pulp and residues from pineapple processing

作者：Alvarenga L M; Dutra M B L; Alvarenga R M; Lacerda I C A; Yoshida M I; Oliveira E S^*

来源：CYTA - Journal of Food, 2015, 13(1): 10-16.

DOI：10.1080/19476337.2014.902865

• tropical fruit
• residues
• enzymatic hydrolysis
• alcoholic fermentation

The purpose of this paper was to analyze the utilization of pulp and residues from pineapple processing as substrates for alcoholic fermentation. The fruits were cleaned, ground, and hydrolyzed with pectinase, cellulase, hemicellulase, and amylase. Pineapple pulp and whole fruit were analyzed to determine the amounts of amide, hemicellulose, total reducing sugars, degrees Brix, pectin, cellulose, and lignin present. Fermentation experiments were conducted with 0, 100, 200, and 300 g/kg of peel. Wines were analyzed for total or volatile acidity, total reducing sugars, and ethanol. The assays with the highest fermentation kinetic parameters were analyzed to determine the secondary compounds in the wine. The results showed that the enzymatic hydrolysis decreased the polysaccharide amount and increased reducing sugars and soluble solids, thereby improving the fermentation process, mainly in integral samples. In pineapple fermentation, 100 g/kg of peel addition did not influence the kinetic parameters and secondary compounds analyzed from the pineapple wines were within the legal limits.

• 出版日期2015-2