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<p><i>Ananas comosus</i> (L.) Merr. residue (AR), a byproduct of pineapple processing often discarded, was pretreated with high-voltage pulsed electric field (HPEF) and fermented by <i>Saccharomyces cerevisiae</i> and/or <i>Lactobacillus plantarum</i> to improve its resource utilization. Specifically, HPEF promoted the dissolution of active substances in AR, while microbial fermentation further increased the polyphenol content of AR fermentation products significantly. Among these products, the AR product subjected to HPEF pretreatment and combined fermentation (HARC) had the highest polyphenol content of 2.18&#xa0;mg/g. Additionally, HPEF and fermentation not only altered the microstructure of AR but also increased its brightness with HARC having a L* value of 87.56 and whiteness with HARC having a WI value of 83.91, while simultaneously improving its physical properties including a water-holding capacity of 34.85&#xa0;g/g, an oil-holding capacity of 35.23&#xa0;g/g and a swelling capacity of 53.37 mL/g for HARC. Meanwhile, HARC had a DPPH radical scavenging rate of 53.73%, and it could reduce the malondialdehyde (MDA) content in <i>Caenorhabditis elegans</i> (<i>C. elegans</i>) to 3.45 nmol/mgprot while increasing the total superoxide dismutase (T-SOD) activity to 48.91 U/mgprot. Furthermore, <i>Saccharomyces cerevisiae</i> fermentation and combined fermentation had better effects on modifying AR than <i>Lactobacillus plantarum</i> fermentation, and AR fermentation products with HPEF pretreatment were superior to untreated ones. Overall, this study provides a reference for the high-value use of AR in the food industry.</p> Graphical Abstract <p></p>

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The effect of high-voltage pulsed electric field pretreatment on the combined fermentation of Ananas comosus (L.) Merr. residue by Saccharomyces cerevisiae and Lactobacillus plantarum

  • 期刊论文

  • 发表日期：

    2025年12月30日

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  • Quancen Lee,
  • Lijuan Xu,
  • Kaicui Zhong,
  • Lin Chen,
  • Ming Yu,
  • Di Zeng,
  • Siming Zhu

摘要

Ananas comosus (L.) Merr. residue (AR), a byproduct of pineapple processing often discarded, was pretreated with high-voltage pulsed electric field (HPEF) and fermented by Saccharomyces cerevisiae and/or Lactobacillus plantarum to improve its resource utilization. Specifically, HPEF promoted the dissolution of active substances in AR, while microbial fermentation further increased the polyphenol content of AR fermentation products significantly. Among these products, the AR product subjected to HPEF pretreatment and combined fermentation (HARC) had the highest polyphenol content of 2.18 mg/g. Additionally, HPEF and fermentation not only altered the microstructure of AR but also increased its brightness with HARC having a L* value of 87.56 and whiteness with HARC having a WI value of 83.91, while simultaneously improving its physical properties including a water-holding capacity of 34.85 g/g, an oil-holding capacity of 35.23 g/g and a swelling capacity of 53.37 mL/g for HARC. Meanwhile, HARC had a DPPH radical scavenging rate of 53.73%, and it could reduce the malondialdehyde (MDA) content in Caenorhabditis elegans (C. elegans) to 3.45 nmol/mgprot while increasing the total superoxide dismutase (T-SOD) activity to 48.91 U/mgprot. Furthermore, Saccharomyces cerevisiae fermentation and combined fermentation had better effects on modifying AR than Lactobacillus plantarum fermentation, and AR fermentation products with HPEF pretreatment were superior to untreated ones. Overall, this study provides a reference for the high-value use of AR in the food industry.

Graphical Abstract