Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients

Hafza Fasiha Zahid, Chaminda Senaka Ranadheera, Zhongxiang Fang and Said Ajlouni
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Hafza Fasiha Zahid: School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
Chaminda Senaka Ranadheera: School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
Zhongxiang Fang: School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
Said Ajlouni: School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia

Agriculture, 2021, vol. 11, issue 7, 1-17

Abstract: Among the waste by-products generated by the fruit industry (peels, seeds, and skins), fruit peel constitutes the major component. It is estimated that fruit peel accounts for at least 20% of the fresh fruit weight. Fruit peels are considered as major sources of dietary fiber and anticipated to be successfully utilized as prebiotics. This study examined the chemical composition, functional properties and the prebiotic effects of three major tropical fruit peels (apple, banana and mango). The prebiotic effect was tested using three commercial probiotic strains ( Lactobacillus rhamnosus , L. casei and Bifidobacterium lactis ) individually and in combination. Each probiotic culture was fortified with different concentration (0%, 2% and 4%) of selected fruit peel powder (FPP). Results revealed that all tested FPP significantly ( p < 0.05) enhanced the probiotics viable counts, which reached >10 logs after 24 h of incubation. However, the concentration of 2% and 4% FPP showed no significant differences ( p > 0.05) on the probiotic viable counts. Additionally, the prebiotic effects of FPP were the same when applied to individual and mixed cultures. This investigation demonstrated that small amount (2%) of apple, banana and mango peel powder could be successfully utilized as prebiotics to enhance the growth of lactic acid bacteria (LAB). Additionally, the studied physical and chemical characteristics of FPP demonstrated their potential applications in the food and pharmaceutical industries as functional ingredients.

Keywords: fruit peel powder; processing by-products; prebiotics; probiotics (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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