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From pineapple crown to multi-targeting bioactive compounds by solid-state fermentation using Aspergillus
T B N Brito1, R C Moreira2, M G O Carvalho1
1Food and Nutrition Graduate Program- PPGAN, Federal University of the State of Rio de Janeiro - UNIRIO, Brazil.
Food Research International (Ottawa, Ont.)
|October 11, 2025
Summary
Pineapple crown waste was fermented using Aspergillus tubingensis to enhance its antioxidant and prebiotic properties. This sustainable method transforms agro-waste into potential bioactive ingredients for new drinks.
Area of Science:
- Food Science and Technology
- Biotechnology
- Agricultural Science
Background:
- Pineapple crowns (PC) possess lignocellulosic structure with bound phenolic compounds, offering significant bioactive potential.
- Solid-state fermentation (SSF) can liberate phenolic compounds, enhancing antioxidant capacity.
- Valorization of PC waste is crucial for sustainable agro-industrial practices.
Purpose of the Study:
- To valorize pineapple crown (PC) waste through solid-state fermentation (SSF) using Aspergillus tubingensis.
- To improve the antioxidant, antimicrobial, and prebiotic properties of PC by fermentation and infusion preparation.
- To evaluate the impact of fermentation duration on the bioactive profile of PC.
Main Methods:
- Pineapple crowns were subjected to SSF with Aspergillus tubingensis for 7, 12, and 15 days.
- Phenolic compounds were extracted and hydrolyzed; volatile compounds were analyzed using SPME-GC-MS.
- Antioxidant capacity, phenolic profile (HPLC-DAD), physicochemical properties, sugars, xylooligosaccharides (HPAEC-PAD), and antimicrobial activity were evaluated.
Main Results:
- Fermentation altered volatile compounds, with F12 showing highest terpene content.
- Increased free and bound phenolic content observed with fermentation; F7 demonstrated higher antioxidant activity.
- Infusions from F12 showed improved antioxidant capacity; F7 and F12 infusions contained xylose and xylotriose, indicating prebiotic potential.
- Extracts and infusions from F0 and F7 exhibited antibacterial activity against tested bacteria.
Conclusions:
- Solid-state fermentation with Aspergillus tubingensis significantly enhances the bioactive properties of pineapple crowns.
- This process offers a sustainable strategy for utilizing agro-industrial waste.
- Fermented PC can be developed into value-added bioactive drinks with improved antioxidant, antimicrobial, and prebiotic functionalities.
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