Development and Optimization of Process for Preparation of Pineapple Wine Using RSM: Exploring Oleochemicals and Anti‐Urease Activity for Enhanced Functional Properties

Abstract This study optimizes pineapple wine production using response surface methodology (RSM) with a central composite design (CCD) to maximize alcohol content, total phenolic content (TPC), antioxidant activity, and anti‐urease activity. The optimal conditions were determined to be 0.11 g yeast and 11.34 g sugar, yielding an alcohol content of 12.5%, TPC of 1.68 g/mL, antioxidant activity of 0.75 mM TRE, and anti‐urease activity of 36.73 µg/mL. GC–MS analysis revealed predominant compounds such as butan‐1‐ol (21.9%), contributing to the functional profile of the wine. Several bioactive compounds identified, including 2‐hydroxy‐2‐methylmalonic acid and 2‐methoxy‐4‐vinylphenol, exhibited anti‐inflammatory and antimicrobial properties. Molecular docking demonstrated strong interactions of 4‐campestene‐3‐one with H. pylori urease, suggesting potential therapeutic applications. These findings highlight the functional properties of pineapple wine, offering insights into its health benefits and commercialization potential.