Journal article

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

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

AGRICULTURE-BASEL | MDPI | Published : 2021

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 w..

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Funding Acknowledgements

The authors would like to thank the administrative and technical support at The University of Melbourne for the help provided to the Ph.D. student. Additionally, the authors would acknowledge the scholarship provided to the student by the Pakistani government.