Abstract This study investigated the changes in physicochemical properties and bioactive compounds of vinegar produced from 'Phulae' pineapple waste, a byproduct of fresh-cut pineapple processing in Thailand. A two-stage fermentation process incorporating both alcoholic and acetic acid fermentation was employed. The results showed that acetic acid concentration increased along with the fermentation period to its maximum at 7.84 ± 0.09 g/100 mL over a 16-day period. On the other hand, phenolic acid compositions determined by liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS) were highest after 40 days of fermentation. These were in agreement with the highest antioxidant activity. The fermentation duration significantly influenced the concentrations of flavonoids, fructose, and glucose, while phenolic acids remained consistently abundant throughout the fermentation process. The bioactivities of pineapple vinegar (PAV) were comparable to those of commercial apple cider vinegar (AV) and demonstrated superior activity relative to pineapple juice (PAJ), particularly in inhibiting enzymes, namely α-amylase, α-glucosidase, cholesterol esterase, and pancreatic lipase. Besides, PAV exhibited lower cytotoxicity than AV and displayed significant antibacterial activity against a range of pathogenic microorganisms. This study suggests that acetic acid fermentation of pineapple waste may serve as a promising functional beverage with potential health benefits for diabetes and cholesterol regulation.
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