PROCESS FOR PRODUCING A SWEET AND SPICY PINEAPPLE (Ananas comosus) PEEL VINEGAR

Abstract

Disclosed is a process for producing a sweet and spicy pineapple (Ananas comosus) peel vinegar that addresses the need for value-added utilization of pineapple peel as an agricultural by-product while producing a naturally preserved flavored vinegar. The process comprises preparing a fermentation mixture of pineapple peels and a sugar solution, fermenting the mixture under controlled temperature conditions, separating and further fermenting the resulting liquid, filtering the fermented liquid, mixing the filtered liquid with flavoring agents comprising salt,black pepper, garlic, onion, chili, and sugar, and heating the resulting mixture. The process produces a flavored pineapple peel vinegar having a pH of less than 3.5, thereby providing a shelf-stable vinegar without added chemical preservatives while retaining the characteristic properties of pineapple peel vinegar and enhancing its culinary acceptability.