Abstract
Fruit peels have potential as prebiotic sources thanks to their dietary fiber contents. This study aimed to determine the effects of freeze-dried banana (BPP) and watermelon (WPP) peel powders on bile salt resistance, growth kinetics, and survival of Lactobacillus acidophilus and Lactiplantibacillus plantarum. In the presence of 0.5–1% bile salt, L. plantarum counts were 0.52–1.13 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder. Lactobacillus acidophilus population was 2.47–2.79 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder in the presence of 0.5% bile salt. Both peel powders did not affect the growth kinetics of L. acidophilus in milk. Conversely, the growth of L. plantarum was promoted in milk supplemented with peel powders and yielded a shorter generation time (P < 0.05). The maximum population density of L. plantarum in milk supplemented with BPP (8.68 log CFU/mL) was higher than in milk without peel powder (7.72 log CFU/mL; P < 0.05). Survival of L. acidophilus improved during storage at 4 °C in milk added with peel powders. The results suggest that BPP and WPP can be functional ingredients in probiotic foods and may be used to improve the growth and survival of probiotic cultures.
Similar content being viewed by others
References
Diaz-Vela J, Totosaus A, Cruz-Guerrero AE, de Lourdes P-C (2013) In vitro evaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-Indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients. Int J Food Sci Technol 48:1460–1467
Lamsal BP, Faubion JM (2009) The beneficial use of cereal and cereal components in probiotic foods. Food Rev Int 25:103–114
Adsal KA, Üçtuğ FG, Arikan OA (2020) Environmental life cycle assessment of utilizing stem waste for banana production in greenhouses in Turkey. Sustain Prod Consum 22:110–125
Manivannan A, Lee ES, Han K, Lee HE, Kim DS (2020) Versatile nutraceutical potentials of watermelon—a modest fruit loaded with pharmaceutically valuable phytochemicals. Molecules 25:22–5258
Emaga TH, Andrianaivo RH, Wathelet B, Tchango JT, Paquot M (2007) Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chem 103:590–600
Rebello LPG, Ramos AM, Pertuzatti PB, Barcia MT, Castillo-Muñoz N (2014) Hermosín-Gutiérrez I, Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds. Food Res Int 55:397–403
Safdari Y, Vazifedoost M, Didar Z, Hajirostamloo B (2021) The effect of banana fiber and banana peel fiber on the chemical and rheological properties of symbiotic yogurt made from camel milk. Int J Food Sci 2021:1–7
Zia S, Khan MR, Shabbir MA, Aadil RM (2021) An update on functional, nutraceutical and industrial applications of watermelon by-products: a comprehensive review. Trends Food Sci Technol 114:275–291
Leong LP, Shui G (2002) An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem 76:69–75
Lewinsohn E, Sitrit Y, Bar E, Azulay Y, Ibdah M, Meir A, Yosef E, Zamir D, Tadmor Y (2005) Not just colors—carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit. Trends Food Sci Technol 16:407–415
Ho YY, Lin CM, Wu MC (2017) Evaluation of the prebiotic effects of citrus pectin hydrolysate. J Food Drug Anal 25:550–558
Hao CL, Esah EM, Tajarudin HA, Akter B, Salleh RM (2021) Effect of potential prebiotics from selected fruits peel on the growth of probiotics. J Food Process Preserv 45
Van Doan H, Hoseinifar SH, Naraballobh W, Paolucci M, Wongmaneeprateep S, Charoenwattanasak S, Dawood MAO, Abdel-Tawwab M (2021) Dietary inclusion of watermelon rind powder and Lactobacillus plantarum: effects on Nile tilapia’s growth, skin mucus and serum immunities, and disease resistance. Fish Shellfish Immunol 116:107–114
Figueroa-González I, Cruz-Guerrero A, Quijano G (2011) The benefits of probiotics on human health. J Microb Biochem Technol S1:1948–5948
Lourens-Hattingh A, Viljoen BC (2001) Yogurt as probiotic carrier food. Int Dairy J 11:1–17
Sah BNP, Vasiljevic T, McKechnie S, Donkor ON (2016) Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt. J Food Sci Technol 53:1698–1708
Cemaluk CEA (2015) Comparative investigation of the antibacterial and antifungal potentials of the extracts of watermelon (Citrullus lanatus) rind and seed. Eur J Med Plants 9:1–7
AOAC (2012) Official methods of analysis of AOAC international. Association of Official Analytical Chemists, Gaithersburg, MD
Reddy NR, Sathe SK, Salunkhe DK (1982) Phytates in legumes and cereals. Adv Food Res 28:1–92
Protonotariou S, Drakos A, Evageliou V, Ritzoulis C, Mandala I (2014) Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. J Food Eng 134:24–29
Xanthopoulos V, Litopoulou-Tzanetaki E, Tzanetakis N (2000) Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts. Food Microbiol 17:205–215
Kotsou MG, Mitsou EK, Oikonomou IG, Kyriacou AA (2008) In vitro assessment of probiotic properties of Lactobacillus strains from infant gut microflora. Food Biotechnol 22:1–17
Sharifi S, Rezazad-Bari M, Alizadeh M, Almasi H, Amiri S (2021) Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: enhanced viability of probiotic in Iranian white cheese. Food Hydrocoll 113
Gibson AM, Bratchell N, Roberts TA (1987) The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J Appl Bacteriol 62:479–490
Wachirasiri P, Julakarangka S, Wanlapa S (2009) The effects of banana peel preparations on the properties of banana peel dietary fibre concentrate. Songklanakarin J Sci Technol 31:605–611
Alkarkhi AF, bin Ramli S, Yong YS, Easa AM (2011) Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. Food Chem 129:312–318
Bakar SKSA, Ahmad N, Jailani F (2018) Chemical and functional properties of local banana peel flour. J Food Nutr Res 6:492–496
Zahid HF, Ranadheera CS, Fang Z, Ajlouni S (2021) Utilization of mango, apple and banana fruit peels as prebiotics and functional ingredients. Agric 11:7–584
Al-Sayed HM, Ahmed AR (2013) Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Ann Agric Sci 58:83–95
Mohd Dom Z, Mujianto L, Azhar A, Masaudin S, Samsudin R (2021) Physicochemical properties of banana peel powder in functional food products. Food Res 5:209–215
Obasi NE, Unamma NC, Nwofia GE (2014) Effect of dry heat pre-treatment (toasting) on the cooking time of cowpeas (Vigna unguiculata L. Walp). Niger Food J 32:16–24
Walker DK, Gilliland SE (1993) Relationships among bile tolerance, bile salt deconjugation, and assimilation of cholesterol by Lactobacillus acidophilus. J Dairy Sci 76:956–961
Jaleel S, Kiliç AO (2020) Antimicrobial action of isolated probiotic Lactobacillus plantarum from different fermented dairy products from Trabzon City. Res J Pharm Technol 13:2445–2451
Prete R, Long SL, Gallardo AL, Gahan CG, Corsetti A, Joyce SA (2020) Beneficial bile acid metabolism from Lactobacillus plantarum of food origin. Sci Rep 10:1165
Ibrahim A, Awad S, El-Sayed M (2020) Impact of pomegranate peel as prebiotic in bio-yoghurt. Br Food J 122:2911–2926
Rolim PM, De Oliveira Junior SD, De Oliveira ACSM, Dos Santos ES, De Macedo GR (2018) Nutritional value cellulase activity and prebiotic effect of melon residues (Cucumis melo L. reticulatus group) as a fermentative substrate. J Food Nutr Res 57:215–327
Casarotti SN, Penna ALB (2015) Acidification profile probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours. Int Dairy J 41:1–6
Bustos AY, de Valdez GF, Fadda S, Taranto MP (2018) New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human health. Food Res Int 112:250–262
Perrin S, Grill JP, Schneider F (2000) Effects of fructooligosaccharides and their monomeric components on bile salt resistance in three species of bifidobacteria. J Appl Microbiol 88:968–974
Hikal WM, Ahl SA, Hussein AH, Bratovcic A, Tkachenko KG, Sharifi-Rad J, Kacaniova M, Elhourri M, Atanassova M (2022) Banana peels: a waste treasure for human being. Evid Based Complement Alternat Med 7616452:1–9
Neglo D, Tettey CO, Essuman EK, Kortei NK, Boakye AA, Hunkpe G, Amarh F, Kwashie P, Devi WS (2021) Comparative antioxidant and antimicrobial activities of the peels, rind, pulp and seeds of watermelon (Citrullus lanatus) fruit. Sci Afr 11
De Boever P, Wouters R, Verstraete W (2001) Combined use of Lactobacillus reuteri and soygerm powder as food supplement. Lett Appl Microbiol 33:420–424
Matejčeková Z, Spodniakova S, Dujmić E, Liptakova D, Valík Ľ (2019) Modelling growth of Lactobacillus plantarum as a function of temperature: effects of media. J Food Nutr Res 58:125–134
Morales G, Llorente I, Montesinos E, Moragrega C (2017) A model for predicting Xanthomonas arboricola pv. pruni growth as a function of temperature. PLoS ONE 12:e0177583
Stuckey DC, Oh S (2018) Effect of ciprofloxacin on methane production and anaerobic microbial community. Bioresour Technol 261:240–248
Özön E, Erdinçler A (2019) Effects of microwave H2O2/MW and H2O2/heat pre-treatments on the methane production from wastewater sludges: experimental and modeling approach. Environ Sci Pollut Res 26:35411–35421
Sharp R, O’donnell AG, Gilbert HG, Hazlewood GP (1992) Growth and survival of genetically manipulated Lactobacillus plantarum in silage. Appl Environ Microbiol 58:2517–2522
Mohamad Zabidi NA, Foo HL, Loh TC, Mohamad R, Abdul Rahim R (2020) Enhancement of versatile extracellular cellulolytic and hemicellulolytic enzyme productions by Lactobacillus plantarum RI 11 isolated from Malaysian food using renewable natural polymers. Molecules 25:2607
Powthong P, Jantrapanukorn B, Suntornthiticharoen P, Laohaphatanalert K (2020) Study of prebiotic properties of selected banana species in Thailand. J Food Sci Technol 57:2490–2500
Shah NP (2001) Functional foods from probiotics and prebiotics. Food Technol 55:46–53
Daneshi M, Ehsani MR, Razavi SH, Labbafi M (2013) Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink. Electron J Biotechnol 16:1–12
Abdollahzadeh SM, Zahedani MR, Rahmdel S, Hemmati F, Mazloomi SM (2018) Development of Lactobacillus acidophilus-fermented milk fortified with date extract. LWT Food Sci Technol 98:577–582
Author information
Authors and Affiliations
Contributions
Samin Toupal performed experiments, analyzed data, and wrote the manuscript. Serap Coşansu designed the study, analyzed data, and wrote and edited the manuscript. All authors read and approved the final manuscript.
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Toupal, S., Coşansu, S. Effects of Freeze-Dried Banana and Watermelon Peel Powders on Bile Salt Resistance, Growth Kinetics, and Survival of Probiotic Bacteria. Probiotics & Antimicro. Prot. (2023). https://doi.org/10.1007/s12602-023-10131-0
Accepted:
Published:
DOI: https://doi.org/10.1007/s12602-023-10131-0