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

Hafza Fasiha Zahid,Said Ajlouni,Chaminda Senaka Ranadheera,Zhongxiang Fang

doi:10.3390/agriculture11070584

Hafza Fasiha Zahid, Said Ajlouni + Show 2 more

Open Access

https://doi.org/10.3390/agriculture11070584

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Journal: Agriculture	Publication Date: Jun 24, 2021
Citations: 33	License type: CC BY 4.0

Affiliation: University of Melbourne, Agriculture and Food

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.

Highlights

Fruits play crucial roles in human diets and health, and the demand for such commodities increases continuously
Results from fat quantitation in fruit peel powder (FPP) showed that banana peel powder (BPP) has the highest amount of crude fat (7.85%), followed by mango peel powder (MPP) (6.23%) and apple peel powder (APP) (4.53%)
These results revealed that Water holding capacity (WHC) in banana and mango FPP were significantly (p < 0.05) larger than that of APP (Table 2)

Summary

Introduction

Fruits play crucial roles in human diets and health, and the demand for such commodities increases continuously. Most fruits contain approximately 10–20% peel, which are discarded as wastes during the post-harvest handling and industrial processing [2] These fruit wastes can be altered into a promising source of functional compounds because of their favorable nutritional and functional properties. Various valuable and functional components have been identified in the fruit peels (FP) including, polysaccharides, polyphenols, dietary fibers (DF) and flavor components [3]. The recovery of these highly valuable compounds could be economically attractive as these ingredients may be considered as sources of potential prebiotics and antioxidants, which are beneficial to human health as well as the food and pharmaceutical industries. The DF can potentially be used in human diet as prebiotics to enhance the growth, survival and metabolic functions of beneficial gut microflora, including Lactobacillus spp. and Bifidobacterium spp. [10], and these two bacteria are recognized as the most abundant and widely studied probiotic lactic acid bacteria (LAB) [11]

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