Analysis of alcoholic fermentation of pulp and residues from pineapple processing

Figures & data

Table 1. Pulp- and integral-pineapple enzymatic hydrolysis conditions.

Tabla 1. Condiciones de la hidrólisis enzimática de pulpa de piña e piña integral.

Enzymes	Pectinase	Cellulase	Hemicellulase	Amylase
Commercial name	Pectinex Ultra SP	Celluclast^R	Summer Xylan	Spring Alfa
Concentration (mg/kg)	250	1000	60	600
Time (min)	78	30	30	30
Temperature (°C)	35	35	35	55
References	Alvarenga, Geocze, Silva, and Oliveira (2011)	Yuliarti, Matia-Merino, Goh, Mawson, and Brennan (2011)	Granotec do Brasil (2009)	Granotec do Brasil (2009)

Table 2. Characterization of the main polysaccharides from pineapple samples undergoing different treatments.

Tabla 2. Caracterización de los principales polisacáridos a partir de muestras de piña de diferentes tratamientos.

Parameters/Treatments	Integral, non-hydrolyzed	Integral, hydrolyzed	Non-hydrolyzed pulp	Hydrolyzed pulp
Hemicellulose (g/kg)	10.2 ± 2.6^a	7.2 ± 2.0^ab	5.7 ± 0.6^b	4.7 ± 1.2^b
Lignin + Cellulose (g/kg)	19.0 ± 4.0^a	7.3 ± 2.1^b	8.2 ± 1.3^b	6.7 ± 0.6^b
Amide (g/kg)	2.2 ± 0.3^a	0.9 ± 0.2^b	1.7 ± 0.8^ab	1.1 ± 0.4^ab
Pectin (g/kg)	1.8 ± 0.3^a	0.4 ± 0.1^b	1.6 ± 0.1^a	0.2 ± 0.1^b
°Brix	10.0 ± 0.2^d	11.7 ± 0.4^c	12.8 ± 0.3^b	14.6 ± 0.1^a
Total reducing sugar (g/L)	94.0 ± 1.7^b	114.0 ± 4.4^ab	108.3 ± 18.2^ab	126.7 ± 13.5^a

Note: *Means with different letters in the same line differ significantly in Tukey test (p < 0.05).

*promedios seguidos por la misma letra en la misma linea no difieren entre sí en prueba de Tukey (p < 0.05).

Figure 1. Mass loss from pineapple pulp (PP) and hydrolyzed pineapple pulp (HPP).

Figura 1. Pérdida de masa de la pulpa de piña (PP) y pulpa de piña hidrolizada (PPH).

Figure 2. Mass loss from integral pineapple (IP) and hydrolyzed integral pineapple (HIP).

Figura 2. Pérdida de masa de la piña integral (PI) y piña integral hidrolizada (PIH).

Table 3. Supernatant’s volumes from the different treatments assessed.

Tabla 3. Volúmenes de sobrenadante de los diferentes tratamientos evaluados.

Treatment	Pulp amount (%)
Pulp (PP)	65.47 ± 0.26^b
Hydrolyzed pulp (HPP)	71.26 ± 0.12^a
Integral (IP)	50.99 ± 0.31^c
Integral, hydrolyzed (HIP)	61.01 ± 0.10^b

Note: *Means with different letters in the same column differ significantly in Tukey test (p < 0.05).

*promedios seguidos por la misma letra en la misma columna no difieren entre sí en prueba de Tukey (p < 0.05).

Table 4. Means from kinetic parameters for pineapple fermentation.

Tabla 4. Medios de parámetros cinéticos para la fermentación de piña.

Pineapple	Production (Ethanol yield) (%)	Yeast efficiency (%)	Productivity (g/Lh)
Non-hydrolyzed pulp without peel	74.73 ± 1.85^bc	79.57 ± 2.11^b	1.64 ± 0.10^d
Hydrolyzed pulp without peel	84.25 ± 0.41^a	90.44 ± 0.47^a	1.95 ± 0.01^a
Non-hydrolyzed pulp + 100 g/kg of peel	74.17 ± 0.85^b	79.46 ± 0.98^b	1.74 ± 0.01^b
Hydrolyzed pulp + 100 g/kg of peel	82.89 ± 2.63^a	89.86 ± 3.04^a	1.94 ± 0.01^a
Non-hydrolyzed pulp + 200 g/kg of peel	59.18 ± 0.98^e	65.10 ± 1.09^cd	1.39 ± 0.01^f
Hydrolyzed pulp + 200 g/kg of peel	71.91 ± 0.50^c	79.15 ± 0.60^c	1.67 ± 0.03^c
Non-hydrolyzed pulp + 300 g/kg of peel	55.54 ± 0.15^f	59.94 ± 0.18^d	1.29 ± 0.01^g
Hydrolyzed pulp + 300 g/kg of peel	63.87 ± 0.17^d	68.95 ± 0.20^c	1.48 ± 0.02^e

Note: *Means with different letters in the same column differ significantly in Tukey test (p < 0.05).

*Medias con letras diferentes en la misma columna difieren significativamente en la prueba de Tukey (p < 0.05).

Table 5. Acidity amount, °Brix, pH, and alcoholic amount of the pineapple wines.

Tabla 5. Tasas de la acidez, ° Brix, pH y tasa alcohólica de los fermentados de piña.

Parameters	Pineapple wine with 100 g/kg of peel added	Pineapple wine without peel addition
Acidity
INITIAL	0.46% (V/V) a	0.41% (V/V) a
FINAL	0.55 % (V/V) a	0.52 % (V/V) a
°Brix
FINAL	3.8° Brix a	3.5° Brix a
pH
INITIAL	3.7 a	3.85 a
FINAL	3.35 a	3.40 a
Alcoholic amount
FINAL	6.8° GL a	5.9° GL b

Note: *Averages followed by the same letter in the same line do not differ between each other in t-test.

*promedios seguidos por la misma letra en la misma línea no difieren entre sí en test t (p < 0.05).

Table 6. Secondary compounds from pineapple wines.

Tabla 6. Compuestos secundarios de fermentados de piña.

Parameters (mg/L)		Pineapple wine
		With 100 g/kg of peel	Without peel
Esters
	Ethyl acetate	60.0 ± 2.6 a	26.6 ± 0.5 b
	Ethyl lactate	0.0	0.0
Aldehyde
	Acetic acid	30.6 ± 2.5 a	31 ± 4.0 a
Superior alcohols
	n-propylic	46,1 ± 0.9 b	61.3 ± 0.8 a
	isobutylic	58.1 ± 0.9 b	62.3 ± 0.6 a
	isoamylic	193.0 ± 0.9 a	169.9 ± 1.0 b
n-butylic alcohol		0.0	0.0
Sec-butylic alcohol		0.0	0.0
Methylic alcohol		65.2 ± 1.5 b	74.2 ± 2.9 a
Furfural		0.0	0.0

Note: *Averages followed by the same letter in the same line do not differ between each other in t-test.

*promedios seguidos por la misma letra en la misma línea no difieren entre sí en test t (p < 0.05).

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