Work

Development and Optimization of Process for Preparation of Pineapple Wine Using RSM: Exploring Oleochemicals and Anti‐Urease Activity for Enhanced Functional Properties

Year: 2025

Type: article

Abstract: This study optimizes pineapple wine production using response surface methodology (RSM) with a central composite design (CCD) to maximize alcohol content, total phenolic content (TPC), antioxidant activity, and anti‐urease activity. The optimal conditions were determined to be 0.11 g yeast and 11.34 g sugar, yielding an alcohol content of 12.5%, TPC of 1.68 g/mL, antioxidant activity of 0.75 mM TRE, and anti‐urease activity of 36.73 µg/mL. GC–MS analysis revealed predominant compounds such as butan‐1‐ol (21.9%), contributing to the functional profile of the wine. Several bioactive compounds identified, including 2‐hydroxy‐2‐methylmalonic acid and 2‐methoxy‐4‐vinylphenol, exhibited anti‐inflammatory and antimicrobial properties. Molecular docking demonstrated strong interactions of 4‐campestene‐3‐one with H. pylori urease, suggesting potential therapeutic applications. These findings highlight the functional properties of pineapple wine, offering insights into its health benefits and commercialization potential.

Source: ChemistrySelect

DOI: 10.1002/slct.202405465

Authors: Debasish Baruah, Anurag Phukan, Prasanna Sarmah, Dipanwita Banik, Chandan Tamuly

Institutions: North East Institute of Science and Technology, Academy of Scientific and Innovative Research

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: bronze

Funder: Department of Science and Technology, Ministry of Science and Technology, India