Effect of Pineapple Peel on Enzyme Production and Antioxidant Potential in Scoby Fermentation
DOI:
https://doi.org/10.54987/jobimb.v13i1.1086Keywords:
Bacterial Cellulose, Kombucha, Pineapple Peel, Fermentation, Acetic Acid BacteriaAbstract
The study demonstrated that pineapple peel supplementation enhances microbial activity and enzyme production in kombucha fermentation, with the Symbiotic Culture of Bacteria and Yeast (SCOBY) brewing solution exhibiting a rapid pH decline to 2.96 within 7 days due to organic acid production from acetic acid bacteria and yeasts, ensuring a safe fermentation environment (pH ≤ 4.6). Pineapple peels sustained microbial populations such as yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) at 37 °C, but at 45 °C it caused severe inhibition due to thermal stress, while acting as nutrient sources to support higher cell counts (AAB: 2,620 CFU/mL) compared to controls. This study evaluated protease, cellulase, and lipase activities at 37 °C and 45 °C using agar plate hydrolysis assays. Protease exhibited activity, with hydrolysis indices of 2.2-2.3 at 37 °C and 3.0 at 45 °C, demonstrating temperature-enhanced performance consistent with bromelain’s thermal optima. Cellulase showed peak activity at 37 °C (index 2.4, day 3), declining thereafter, while 45 °C sustained higher indices (2.1-3.3), indicating thermal stability. Lipase displayed moderate activity at 37 °C (index 2.5, day 6) but improved at 45 °C (index 2.7, day 3), aligning with prior reports on thermophilic activation. The results highlight pineapple peels as an effective substrate for thermostable protease and cellulase production, with potential applications in bioconversion processes.
References
Alekya J, Das S, Quereshi SN, Feroz F, Meharaj M, Wani AW. From fruit to feast: exploring pineapple-based food innovations. Int J Adv Biochem Res. 2024; 8(7):890-898.
FAOSTAT. Crops and livestock products. 2023; https://www.fao.org/faostat/en/#data/QCL
Hossain F. World pineapple production: An overview. African J Food Agric Nut Dev. 2023; 16(4):11443-11456.
Zakaria NA, Rahman RA, Abang Zaidel DN, Dailin DJ, Jusoh M. Microwave-assisted extraction of pectin from pineapple peel. Malaysian J Fund Appl Sci. 2021; 17(1):33-38.
Hikal WM, Mahmoud AA, Said-Al Ahl HA, Bratovcic A, Tkachenko KG, Ka?ániová M, Rodriguez RM. Pineapple (Ananas comosus L. Merr.), waste streams, characterisation and valorisation: An Overview. Open J Ecol. 2021; 11(09):610-634. https://doi.org/10.4236/oje.2021.119039
Ahmad Zamri MF, Akhiar A, Mohd Roslan ME, Mohd Marzuki MH, Saad JM, Shamsuddin AH. Valorisation of organic fraction municipal solid waste via anaerobic co-digestion of Malaysia tropical fruit for biogas production. IOP Conference Series: Earth and Environmental Science. 2020; 476(1):012077. https://doi.org/10.1088/1755-1315/476/1/012077
Abdullah A, Mat H. Characterisation of solid and liquid pineapple waste. Reaktor. 2008; 12(1):48. https://doi.org/10.14710/reaktor.12.1.48-52
Heryandi Y, Adrizal Ningsih N, Mahata M. E. Carcass characteristics and organ development of broilers fed fermented pineapple peel (Ananas comosus L. Merr) waste using a local microorganism solution derived from bamboo sprouts. Int J Poult Sci. 2018; 17(5):229-233.
Barate DL, Gite PG. Determination of multienzyme and antibacterial efficacy of fermentation broth from pineapple wastes. World Journal of Pharmaceutical and Life Sciences, 2022; 8(8):259-265.
Saraswaty V, Risdian C, Primadona I, Andriyani R, Andayani DG, Mozef T. Pineapple peel waste as a potential source of antioxidant compounds. IOP Conf Ser: Earth Environ Sci. 2016; 60:012013.
Polanía AM, Londoño L, Ramírez C, Bolívar G. Influence of ultrasound application in fermented pineapple peel on total phenolic content and antioxidant activity. Fermentation. 2022; 8(7):314.
Bishop P, Pitts ER, Budner D, Thompson-Witrick KA. Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile. Food Chem Adv. 2022; 1:100025.
Greenwalt CJ, Steinkraus KH, Ledford RA. Kombucha, the fermented tea: Microbiology, composition, and claimed health effects. J Food Prot. 2000; 63(7):976-981.
Bishop P, Pitts ER, Budner D, Thompson-Witrick KA. Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile. Food Chem Adv. 2022; 1:100025.
Jayabalan R, Malbaša RV, Lon?ar ES, Vitas JS, Sathishkumar M. A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Compr. Rev. Food Sci. Food Saf. 2014; 13(4):538-550.
Kim J, Adhikari K. Current trends in kombucha: Marketing perspectives and the need for improved sensory research. Beverages. 2020; 6(1):15.
Villarreal?Soto SA, Beaufort S, Bouajila J, Souchard J, Taillandier P. Understanding kombucha tea fermentation: A Review. J Food Sci. 2018; 83(3):580-588.
Saptarini NM, Mustarichie R, Rahayu D. Isolation, characterization, and evaluation of protease activity of crude bromelain of pineapple peel, core, and crown from subang district, Indonesia. J Pharm Bioallied Sci. 2023; 15(1):42-48.
Aili Hamzah AF, Hamzah MH, Che Man H, Jamali NS, Siajam SI, Ismail MH. Recent updates on the conversion of pineapple waste (Ananas comosus) to value-added products, future perspectives and challenges. Agronomy. 2021; 11(11):2221.
Huang Y-L, Chow C-J, Fang Y-J. Preparation and physicochemical properties of fiber-rich fraction from pineapple peels as a potential ingredient. J Food Drug Anal. 2011; 19(3):318-323.
Neupane K, Khadka R. Production of garbage enzyme from different fruit and vegetable wastes and evaluation of its enzymatic and antimicrobial efficacy. Tribhuvan University J Microbiology. 2019; 6:113-118. 26594
Nhabe T, Malebo NJ. The use of matrix-assisted laser desorption ionization-time of flight-mass spectrometry (MALDI TOF-MS) to characterize bulk-tank milk isolated bacteria in Mangaung, South Africa. PAMJ-One Health. 2023; 12(15).
Pawlikowska E, James SA, Breierova E, Antolak H, Kregiel D. Biocontrol capability of local Metschnikowia sp. isolates. Antonie van Leeuwenhoek. 2019; 112(10):1425-1445.
Lee D-H, Kim S-H, Lee C-Y, Jo H-W, Lee W-H, Kim E-H, Choi B-K, Huh C-K. Screening of acetic acid bacteria isolated from various sources for use in kombucha production. Fermentation. 2023; 10(1):18.
Ching TK, Chin WH, Alvin Ling JW, Lazim A, Fazry S, Lim SJ. Chemical changes and optimisation of acetous fermentation time and mother of vinegar concentration in the production of vinegar-like fermented papaya beverage. Sains Malaysiana. 2018; 47(9):2017-2026.
Ramírez Tapias YA, Di Monte MV, Peltzer MA, Salvay AG. Bacterial cellulose films production by kombucha symbiotic community cultured on different herbal infusions. Food Chem. 2022; 372;131346.
Ridzuan NA, Shaarani SM, Arshad ZI, Masngut N, Zainol N, Shariffuddin JH. Study on enzyme activities in pineapple fruit and pineapple waste to be applied as poultry supplement. IOP IOP Conf. Ser.: Mater. Sci. Eng. 2020; 991(1):012064.
Zhou G, Peng C, Liu X, Chang F, Xiao Y, Liu J, Fang Z. Identification and immobilization of an invertase with high specific activity and sucrose tolerance ability of Gongronella sp. W5 for high fructose syrup preparation. Front Microbiol. 2020; 11.
Zhang X, Shuai Y, Tao H, Li C, He L. Novel method for the quantitative analysis of protease activity: The casein plate method and its applications. ACS Omega. 2021; 6(5):3675-3680.
Neupane K, Khadka R. Production of garbage enzyme from different fruit and vegetable wastes and evaluation of its enzymatic and antimicrobial efficacy. Tribhuvan University J Microbiol. 2019; 6:113-118.
Ramnath L, Sithole B, Govinden R. Identification of lipolytic enzymes isolated from bacteria indigenous to Eucalyptus wood species for application in the pulping industry. Biotechnol Rep. 2017; 15:114-124.
Simair A, Khushk I, Qureshi A, Bhutto M, Chaudhry H, Ansari K, Lu C. Amylase production from thermophilic Bacillus sp. BCC 021-50 isolated from a marine environment. Fermentation. 2017; 3(2):25.
Jayabalan R, Malbaša RV, Lon?ar ES, Vitas JS, Sathishkumar M. A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Compr. Rev. Food Sci. Food Saf. 2014; 13(4):538-550.
Hammel R, Karakilic V, Shaw F. The effect of temperature and pH on the food safety of Kombucha tea. BCIT Environ Public Health J. 2016.91
Chou Y-C, Lin H-W, Wang C-Y, Hsieh C-C, Santoso SP, Lin S-P, Cheng K-C. Enhancing antioxidant benefits of kombucha through optimized glucuronic acid by selected symbiotic fermentation culture. Antioxidants. 2024; 13(11):1323. https://doi.org/10.3390/antiox13111323
Martihandini N, Rochimat I. Characteristics of four variants of kombucha tea as candidate of functional health drink. J Mandala Pharmacon Indones. 2024; 10(1):227-237.
Goh WN, Rosma A, Kaur B, Fazilah A, Karim AA, Rajeev B. Fermentation of black tea broth (kombucha): I. Effects of sucrose concentration and fermentation time on the yield of microbial cellulose. Int Food Res J. 2012; 19(1):109-117.
Phung LT, Kitwetcharoen H, Chamnipa N, Boonchot N, Thanonkeo S, Tippayawat P, Klanrit P, Yamada M, Thanonkeo P. Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores. Sci Rep. 2023; 13(1):7859.
Zubaidah E, Yurista S, Rahmadani NR. Characteristic of physical, chemical, and microbiological kombucha from various varieties of apples. IOP Conf Ser: Earth Environ Sci. 2018; 131(1):012040.
Samagaci L, Ouattara H, Goualie B, Niamke S. Growth capacity of yeasts potential starter strains under cocoa fermentation stress conditions in Ivory Coast. Emir J Food Agric. 2014; 26(10):861.
Chen C, Xin Y, Li X, Ni H, Zeng T, Du Z, Guan H, Wu Y, Yang W, Cai Y, Yan Y. Effects of acremonium cellulase and heat-resistant lactic acid bacteria on lignocellulose degradation, fermentation quality, and microbial community structure of hybrid elephant grass silage in humid and hot areas. Front. Microbiol. 2022;13.
Barigela A, Bhukya B. Optimized biomass production of probiotic bacterium Pediococcus acidilactici TMAB26 using pineapple peel: A response surface methodology approach. Nutr Food Sci. 2024; 12(3).
Hua S, Wang Y, Wang L, Zhou Q, Li Z, Liu P, Wang K, Zhu Y, Han D, Yu Y. Regulatory mechanisms of acetic acid, ethanol and high temperature tolerances of acetic acid bacteria during vinegar production. Microbial Cell Factories. 2024; 23(1).
Sornkayasit K, Jumnainsong A, Srijampa S, Ruknarong L, Buddhisa S, Thanonkeo P, Sutthanut K, Thukhammee W, Wattanathorn J, Leelayuwat C, Tippayawat P. Immunomodulatory potentials of modified kombucha with pineapple by-products in aging: An ex vivo study. J Funct Foods. 2024;112:105933.
Kucharczyk K, Tuszy?ski T. The effect of temperature on fermentation and beer volatiles at an industrial scale. J Inst Brew. 2018; 124(3):230-235.
Cohen G, Sela DA, Nolden AA. Sucrose concentration and fermentation temperature impact the sensory characteristics and liking of kombucha. Foods. 2023; 12(16):3116.
Chu S-C, Chen C. Effects of origins and fermentation time on the antioxidant activities of Kombucha. Food Chem. 2006; 98(3):502-507.
Selvanathan Y, Shaarani SM, Masngut N. Factorial analysis on biovinegar production from pineapple waste using mixed strains. J Chem Eng Ind Biot. 2020; 6(1):32-38.
Rahman M, Uddin MB, Aziz MG, Abunaser Md, Haque MR, Siddiki MS. Isolation and characterization of acetic acid bacteria from pineapple, sugarcane, apple, grape, pomegranate, and papaya fruit. Euro J Agric Food Sci. 2024; 6(2):14-18.
Yang J, Tan H, Cai Y. Characteristics of lactic acid bacteria isolates and their effect on silage fermentation of fruit residues. J Dairy Sci. 2016; 99(7):5325-5334.
Martins BC, Rescolino R, Freitas Coelho D de, Espindola FS, Zanchetta B, Tambourgi EB, Silveira E. Studies of stability and characterization this enzyme bromelain in pineapple (Ananas comosus). BMC Proceedings. 2014; 8(S4).
Razali R, Kumar V, Budiman C. Structural insights into the enzymatic activity of cysteine protease bromelain of MD2 Pineapple. Pak J Biol Sci. 2020; 23(6):829-838.
Awasthi MK, Azelee NI, Ramli AN, Rashid SA, Manas NH, Dailin DJ, Illias RM, Rajagopal R, Chang SW, Zhang Z, Ravindran B. Microbial biotechnology approaches for conversion of pineapple waste in to emerging source of healthy food for sustainable environment. Int J Food Microbiol. 2022; 373:109714.
Omojasola PF, Jilani OP, Ibiyemi SA. Cellulase production by some fungi cultured on pineapple waste. Nature Sci. 2008; 6(2):64-79.
Sitepu EK, Sebayang F, Zaidar EF, Ardilla W, Antika M, Sari RN, Perangin-Angin S, Tarigan JB. Lipase production from waste fruit peels for biodiesel production. Rasayan Journal of Chemistry. 2023; 16(02):636-641.
Arun C, Sivashanmugam P. Study on optimization of process parameters for enhancing the multi-hydrolytic enzyme activity in garbage enzyme produced from preconsumer organic waste. Bioresour Technol. 2017; 226:200-210.
Amenaghawon AN, Orukpe PI, Nwanbi-Victor J, Okedi MO, Aburime EI. Enhanced lipase production from a ternary substrate mix of agricultural residues: A case of optimization of microbial inducers and global sensitivity analysis. Bioresour Technol Rep. 2022; 17:101000.
Lopes PH, Pasin TM, Benassi VM, Nelson DL, Oliveira TB, De Polizeli M. Standardization of the cultivation of Rhizopus arrhizus using agroindustrial residues: High production of amylases in pineapple peel. Braz Arch Biol Technol. 2024; 67. https://doi.org/10.1590/1678-4324-2024240293
Weerasooriya MKB, Pushphakumara HMPJ. Production of amylase by A. niger under submerged fermentation using pineapple peel powder as the substrate and its application in baking industry. J Fac Grad Stud. 2016; 23-35.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Tan Shiang Huey, Murni Halim, Nor'Aini Abdul Rahman, Zulfazli M. Sobri, Mohd Termizi Yusof, Mohd Sabri Pak-Dek, Yanty Noorzianna Abdul Manaf, Helmi Was
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
