A Short Review on Pineapple (Ananas comosus) Vinegar: A Functional Therapeutic and Natural Preservative

Abstract Background: Pineapple vinegar that is often prepared from the by-products of fruit processing, shows promising health and preservative benefits in many areas. Objectives: This review focuses on compiling and analyzing the production and standardization methods of pineapple vinegar. It seeks to assess its therapeutic value including, induction of apoptosis in cancer cell lines, inhibiting metastasis, restoring liver antioxidants, and modifying the gut microbiome. Methods: This study covers a literature review across scientific databases for in-vitro and in-vivo studies that were conducted on Pineapple vinegar’s beneficial properties using PRISMA guidelines. Findings: Fermentation time, differences in the microorganisms used for fermentation, combination of ingredients used as a substrate, variability in bioactive compounds and volatile profiles affect the final vinegar. The most common starter used was Acetobacter sp. Nutrient analysis showed the presence of essential amino acids, B vitamins, Vitamin C, and antioxidants. DPPH, FRAP, SOD, TEAC and NO assays showed increased percentage of antioxidant activity. Pineapple vinegar reduced liver injury and lipid peroxidation while restoring antioxidant defenses (glutathione and superoxide dismutase). It suppressed inflammatory mediators (iNOS, NF‑κB) and brought down cytochrome P450 2E1 protein expression. Reduction in blood glucose and improvement in gonadosomatic index was found. Antimicrobial activity was observed against Escherichia coli, Staphylococcus aureus, Bacillus sp, Candida sp, Salmonella typhi, and Klebsiella sp. Usage of pineapple vinegar in food kept vegetable pickles fresh, prevented spoilage in fish, and improved the tenderness of meat. Novelty: This review comprehensively extracts evidence on the therapeutic properties of pineapple vinegar from recent peer-reviewed studies, addressing a gap in the literature. Its novelty is in the rigorous critical appraisal of the study quality along with a comparative analysis of various fermentation methods. By focusing on these gaps, this work provides a clearer direction for further research to unlock the therapeutic potential of pineapple vinegar. Keywords: Pineapple vinegar, fermentation, bioactive compounds, therapeutic benefits, functional food