Comparison of the Chemical Properties of Pineapple Vinegar and Mixed Pineapple and Dragon Fruit Vinegar
Antika Boondaeng; Sumaporn Kasemsumran; Kraireuk Ngowsuwan; Pilanee Vaithanomsat; Waraporn Apiwatanapiwat; Chanaporn Trakunjae; Phornphimon Janchai; Sunee Jungtheerapanich · 2022 · Fermentation
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Pineapples are a tropical fruit with high nutritional value and high vitamin and sugar contents. In this study, low-grade pineapples were fermented to produce vinegar using surface culture fermentation (SCF), which involved the addition of dragon fruit juice, to compare the quality and antioxidant activity of different preparations of vinegar. The highest acetic acid concentration (7.35%) was obtained from pineapple vinegar after 20 days of incubation. Vinegar made from mixed pineapple and dragon fruit juice without peel and vinegar with pineapple and dragon fruit juice with peel had acetic ac
Abstract by Antika Boondaeng; Sumaporn Kasemsumran; Kraireuk Ngowsuwan; Pilanee Vaithanomsat; Waraporn Apiwatanapiwat; Chanaporn Trakunjae; Phornphimon Janchai; Sunee Jungtheerapanich, Fermentation (2022) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.3390/fermentation8110597