Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

Waste materials generated in fruit processing can be valorized into useful products to improve resource management and circular economy for sustainability. This study evaluated the quality characteristics of vinegar produced from pineapple peel juice and mature coconut water combinations consisting of A (Control) 100% peel juice; B (70% peel juice and 30% coconut water); C (50% peel juice and 50% coconut water); and D (30% peel juice and 70% coconut water) in a two‐step alcohol and acetous fermentations process using apple cider vinegar culture. The results showed that vinegar produced had pH range of 4.64–7.96, total soluble solids (2.33–3.84 °Brix), total phenols 3.15–4.41 mg (GAE/100 mL), and acetic acid content range of 1.62%–9.61% with color characteristics of potential appeal to consumers. The outcome of the study demonstrates the feasibility of using pineapple peel and mature coconut water as valuable raw materials for vinegar production, which in turn could promote environmental sustainability as specified in the sustainable development goals (SDG 8.4, 12.3, 12.4, and 12.5).