Reutilization of Fruit Waste as Potential Prebiotic for Probiotic or Food-grade Microorganisms in Food Applications: A Review.

Autor: How YH; Department of Food Science With Nutrition, Faculty of Applied Sciences, UCSI University, 1, UCSI Heights, Jalan Puncak Menara Gading, Taman Connaught, 56000, Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia., Nyam KL; Department of Food Science With Nutrition, Faculty of Applied Sciences, UCSI University, 1, UCSI Heights, Jalan Puncak Menara Gading, Taman Connaught, 56000, Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia. nyamkl@ucsiuniversity.edu.my.
Jazyk: angličtina
Zdroj: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2024 Oct 09. Date of Electronic Publication: 2024 Oct 09.
DOI: 10.1007/s12602-024-10375-4
Abstrakt: Food waste has been a global issue with 2.5 billion tons generated globally in 2021. Approximately 46% of the food waste is contributed by fruit and vegetable waste. Due to improper waste handling, these fruit by-products have a negative impact on the environment through soil and water pollution, the greenhouse effect, global warming, and eutrophication. However, research has shown the potential to reuse fruit waste in various applications for sustainability owing to their high source of valuable components and potential health benefits. In recent years, researchers have also explored the potential of reutilizing fruit waste as a prebiotic. Hence, literatures from the past 10 years has been critically analyzed and presented in this review. This review focused on the potential of fruit waste as a prebiotic for probiotic and gastrointestinal microorganisms and its food applications. The nutritional composition and bioactive compounds of the fruit wastes had been introduced to reflect their potential as prebiotics. Moreover, the increase in bioactive compounds and bioactivities in probiotics with the presence of fruit wastes has been reviewed. The impact of fruit by-products on the growth of the probiotic and its survivability in food matrices as compared to established prebiotic and the absence of prebiotics have also been extensively discussed in this review. This review also highlighted some of the factors that might contribute to the negative effect of fruit waste on probiotics. The safety concerns and future prospects of reutilizing fruit wastes for food applications have been emphasized. The review article is beneficial for researchers exploring fruit wastes as prebiotics and industrialists who are interested in incorporating fruit wastes as an added-value ingredient for food applications.
(© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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