Antifungal Activity of Water-Based Adhesives Derived from Pineapple Stem Flour with Apple Cider Vinegar as an Additive

As a byproduct of bromelain extraction procedures, pineapple stem flour is underutilized. Since water glues derived from gelatinization typically have poor mold resistance, this study aims to produce flour-based value-added products, such as mold-resistant water-based adhesives. To address this issue, this study explored the use of apple cider vinegar (ACV) as a low-cost, non-toxic, commercially available antifungal agent to improve the mold resistance of adhesives. Furthermore, laurate flour was produced via a transesterification of the flour and methyl laurate using a K(2)CO(3) catalyst. Both the unmodified flour and the functionalized flour were employed to prepare water-based adhesives. For both flour systems, adding ACV at concentrations of at least 2.0% v/v enhanced the mold resistance of the adhesives and completely inhibited the development of A. niger mycelia for up to 90 days of storage. The adhesives made from the transesterified flour exhibited a higher shear strength for the paper bonding (ca. 8%) than the unmodified ones. Additionally, the ACV additive had no negative effects on the shear strengths of the water-based adhesives. All of the flour-based adhesives developed in this study had a higher shear strength for paper substrates than two locally available commercial water glues.