Optimization and physicochemical characterization of juice extraction from Opuntia ficus-indica fruit peel and its application in vinegar production
- 1College of Dryland Agriculture and Natural Resources, Department of Food Science and Technology, Mekelle University
Abstract
Harnessing cactus pear (Opuntia ficus-indica) fruit peel as bio-resource underscores the power of biotechnology to maximize the industrial value of underutilized crops. The valorization of cactus pear fruit peel for vinegar production has rarely been investigated. Despite its abundant production, much of the unused fruit and its peel are discarded, which causes environmental pollution. The peel contains arabinogalactan and different fractions of pectin type polysaccharides, which could be difficult to utilize it for juicing and then converting it into wine and vinegar. This study optimized the shear homogenization of cactus pear peel to create a substrate for vinegar production via a two-stage process: alcoholic fermentation using Saccharomyces species followed by acetic oxidation using Acetobacter species. Employing response surface methodology (RSM) coupled with central composite rotatable design (CCRD), the shear homogenization input factors were optimized to develop a peel juice substrate. The optimal conditions (50 °C, 4.92 min, and 21,500 rpm) yielded a substrate with 2.87 ± 1.01 (% citric acid) titratable acidity (TA), 6.1 ± 0.4 °Brix of total soluble solids (TSS), and 4.7 ± 0.113 mg/100 g of ascorbic acid (vitamin C). Wine produced using this substrate yielded promising results for vinegar production, achieving a vinegar fermentation yield of 46.3%, acetic acid concentration of 8.5% (w/v), and ethanol concentration of 0.83% (w/v). Other physicochemical qualities were found to be promising.
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BibTeX
@article{tsegay2026optimization,
title = {{Optimization and physicochemical characterization of juice extraction from Opuntia ficus-indica fruit peel and its application in vinegar production}},
author = {Zenebe Tadesse Tsegay and Kelali Mehari and Teklehaimanot Fisseha Gebremichael and Teklebrhan Welday Atsbha and Mizan Leul},
journal = {Discover Food},
year = {2026},
month = jul,
doi = {10.1007/s44187-026-01167-6},
url = {https://doi.org/10.1007/s44187-026-01167-6},
note = {CC BY},
}
RIS
TY - JOUR
TI - Optimization and physicochemical characterization of juice extraction from Opuntia ficus-indica fruit peel and its application in vinegar production
AU - Zenebe Tadesse Tsegay
AU - Kelali Mehari
AU - Teklehaimanot Fisseha Gebremichael
AU - Teklebrhan Welday Atsbha
AU - Mizan Leul
PY - 2026
DA - 2026/07/01
JO - Discover Food
DO - 10.1007/s44187-026-01167-6
UR - https://doi.org/10.1007/s44187-026-01167-6
AB - Harnessing cactus pear (Opuntia ficus-indica) fruit peel as bio-resource underscores the power of biotechnology to maximize the industrial value of underutilized crops. The valorization of cactus pear fruit peel for vinegar production has rarely been investigated. Despite its abundant production, much of the unused fruit and its peel are discarded, which causes environmental pollution. The peel contains arabinogalactan and different fractions of pectin type polysaccharides, which could be difficult to utilize it for juicing and then converting it into wine and vinegar. This study optimized the shear homogenization of cactus pear peel to create a substrate for vinegar production via a two-stage process: alcoholic fermentation using Saccharomyces species followed by acetic oxidation using Acetobacter species. Employing response surface methodology (RSM) coupled with central composite rotatable design (CCRD), the shear homogenization input factors were optimized to develop a peel juice substrate. The optimal conditions (50 °C, 4.92 min, and 21,500 rpm) yielded a substrate with 2.87 ± 1.01 (% citric acid) titratable acidity (TA), 6.1 ± 0.4 °Brix of total soluble solids (TSS), and 4.7 ± 0.113 mg/100 g of ascorbic acid (vitamin C). Wine produced using this substrate yielded promising results for vinegar production, achieving a vinegar fermentation yield of 46.3%, acetic acid concentration of 8.5% (w/v), and ethanol concentration of 0.83% (w/v). Other physicochemical qualities were found to be promising.
SN - 2731-4286
ER -