PJB-2023-538
Prebiotic Potential of Mango, Banana, and Olive Fruit Peels and Synbiotic Relationships with Probiotic Strains Isolated from the Fruits
Fasiha Fayyaz Khan
Abstract
Prebiotics have gained attention for their potential to modulate intestinal microbiota and promote gut health. This study was designed to investigate the prebiotic potential of mango, banana, and olive fruit peels and evaluated the synbiotic relationship between probiotic strains isolated from these fruits. Fruit peels, an underutilized source of prebiotics, were quantified for their composition, functional properties, and antioxidant potential. Proximate analysis revealed variations in moisture, ash, protein, fiber, fat, and carbohydrate content among the fruit peel powders (FPPs). Total phenolic content (TPC) and antioxidant activity demonstrated significant differences among the peel powders. Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Mass Spectrometry (GCMS) identified functional groups and phytochemical compounds in the peel powders. Furthermore, the synbiotic relationship between the FPPs and probiotic strains (Enterococcus durans JCM8725, Enterococcus faecium MW585366, and Enterococcus faecium NBRC 100486) was investigated. Supplementation of FPPs significantly increases probiotic counts (p < 0.05), indicating potential synbiotic effects. The proliferation of probiotic strains varied depending on the strain, peel powder concentration (2% and 4%), and incubation time (1 hour, 24 hours, and 48 hours). Mango and banana peel powders showed promising effects on promoting probiotic proliferation, while olive peel powder generally exhibited lower effects. The present study provides valuable insights into the composition, functional properties, and potential applications of fruit peel powders in food, nutraceutical, and pharmaceutical industries.
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