Vinegar production from pickled mango peel waste

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Published: Nov 15, 2024
Keywords:
Vinegar Pickled mango peel Waste Value-added

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Mongkontanawat, N.
Department of Food Innovation and Business, Faculty of Agro-Industrial Technology, Rajamangala University of Technology Tawan-ok, Chanthaburi Campus, Chanthaburi, Thailand 22210
Prapaiwong, T.
Department of Animal Production Technology, Faculty of Agro-Industrial Technology, Rajamangala University of Technology Tawan-ok, Chanthaburi Campus, Chanthaburi, Thailand 22210.

Abstract

The pickled mango industry was found to reduce waste by fermenting pickled mango peel into vinegar. The results revealed that a 1:4 ratio of mango pickle peel to water resulted in the highest ethyl alcohol content production, with a significant difference (p≤ 0.05). Moreover, a 15 % (v/v) acetic acid culture showed significantly (p≤ 0.05) high acetic acid content. The produced pickled mango peel vinegar was then subjected to sensory evaluation and compared with commercial apple cider vinegar. Interestingly, the produced vinegar exhibited significantly (p≤ 0.05) higher aroma, taste, and overall acceptability compared to the commercial vinegar, although there were not significant differences in color and texture. Overall, this study represents a novel approach to vinegar production from pickled mango waste, contributing to waste reduction and environmental sustainability

Article Details

How to Cite
Mongkontanawat, N., & Prapaiwong, T. (2024). Vinegar production from pickled mango peel waste. International Journal of Agricultural Technology, 20(6), 2423–2434. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/5607
Issue
Vol. 20 No. 6 (2024): November
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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