Banana Peels as Potential Prebiotic and Functional Ingredient
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Published
31 January 2024
Keywords:
-
banana peel, functional food, prebiotic
Abstract
This study aims to determine the prebiotic potential of the banana peel on the growth of probiotic Lactobacillus spp. in vitro and to utilize the peel as a functional ingredient in preparing biscuits. Peels of dessert banana (pisang berangan) and plantain (pisang nangka) were oven-dried and homogenized, and the total sugar content was determined. Subsequently, different cultivation media were made by substituting the carbon source with Banana Peel Powder (BPP), Plantain Peel Powder (PPP), glucose, and inulin. These media were later fermented with probiotic Lactobacillus spp., extracted from a probiotic drink. The growth performance was accessed following 24 hours of incubation. BPP and PPP were incorporated into the preparation of biscuits as functional ingredients. A portion of wheat flour was substituted with 10%, 20%, and 30% of BPP and PPP, respectively, during the preparation of the biscuits. These biscuits were then analyzed for proximate composition, physical properties, and estimated Glycaemic Index (eGI). The supplementation of BPP and PPP in the media improved the probiotic bacteria's growth rate and generation time as the media had a significantly higher amount of Lactobacillus spp. compared to others. Both BPP- and PPP-supplemented media had significantly low pH, indicating intense metabolic activity of the bacteria utilizing the peels. Results also showed significant differences in the total dietary fiber and protein content of BBP- and PPP-incorporated biscuits. The addition of BPP and PPP did not significantly affect the physical properties of the biscuit, and such incorporation resulted in lower eGI when compared to the control. BPP and PPP possess potential prebiotic properties and can be utilized as functional ingredients. Further study is warranted to explore other prebiotic properties of banana peels and to investigate consumers' acceptance of banana peel-incorporated foods.
References
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Azam M, Saeed M, Pasha I, Shahid M. 2020. A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus. Food Biosci 37:100679. https://doi.org/10.1016/j.fbio.2020.100679
Bakar SKSA, Ahmad N, Jailani F. 2020. In vitro starch hydrolysis and estimated glycaemic index of biscuits from unripe banana peel flour. J Nutr Sci Vitaminol 66(Supplement):234–238. https://doi.org/10.3177/jnsv.66.S234
Chakraborty R, Sabruna S, Roy R, Majumdar S, Roy S. 2021. Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability. SN Appl Sci 3(1):75. https://doi.org/10.1007/S42452-020-03988-1
Dona AC, Pages G, Gilbert RG, Kuchel PW. 2010. Digestion of starch: In vivo and in vitro kinetic models used to characterize oligosaccharide or glucose release. Carbohydrate Polym 80(3):599–617. https://doi.org/10.1016/j.carbpol.2010.01.002
Durgadevi PKS, Saravanan A, Uma S. 2019. Antioxidant potential and antitumour activities of Nendran banana peels in breast cancer cell line. Indian J Pharm Sci 81(3):464–473. https://doi.org/10.36468/PHARMACEUTICAL-SCIENCES.531
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(2): 590–600. https://doi.org/10.1016/j.foodchem.2006.09.006
Fizar AHA, Basharie SM, Nazri MFAM, Bakar AHA. 2022. The development of banana bunch wrapper. Multidisciplinary Applied Research and Innovation 3(1):594–600. https://doi.org/10.30880/mari.2022.03.01.072
Gibson N, Schönfeldt HC, Pretorius B. 2011. Development of a rapid assessment method for the prediction of the glycemic index. J Food Compost Anal 24(4–5):750–754. https://doi.org/10.1016/j.jfca.2011.01.005
Helrich, K. (1990). Official Methods of Analysis. Fifteenth Edition. Virginia (USA): Association of Official Analytical Chemists.
Hernández-Alcántara AM, Totosaus A, Pérez-Chabela ML. 2016. Evaluation of agro-industrial co-products as source of bioactive compounds: Fiber, antioxidants and prebiotic. Acta Univ Cibiniensis Ser E: Food Technol 20(2):3–16. https://doi.org/10.1515/aucft-2016-0011
Kabir MR, Hasan MM, Islam MR, Haque AR, Hasan SMK. 2021. Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties. J Food Process Preserv 45(3):1–10. https://doi.org/10.1111/jfpp.15191
Khawas P, Deka SC. 2016. Comparative nutritional, functional, morphological, and diffractogram study on culinary banana (Musa ABB) peel at various stages of development. Int J Food Prop 19(12):2832–2853. https://doi.org/10.1080/10942912.2016.1141296
Kumar KPS, Bhowmik D, Duraivel S, Umadevi M. 2012. Traditional and medicinal uses of banana J Pharmacogn Phytochem 1(3):51–63.
Liang M, Hou X, Xian Y, Wu Y, Hu J, Chen R, Wang L, Huang Y, Zhang X. 2022. Banana-peel-derived magnetic porous carbon as effective adsorbent for the enrichment of six bisphenols from beverage and water samples. Food Chem 376:131948. https://doi.org/10.1016/J.FOODCHEM.2021.131948
Ludwig TG, Goldberg HJV. 1956. The anthrone method for the determination of carbohydrates in foods and in oral rinsing. J Dent Res 35(1):90–94. https://doi.org/10.1177/00220345560350012301/ASSET/00220345560350012301.FP.PNG_V03
Mahloko LM, Silungwe H, Mashau ME, Kgatla TE. 2019. Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon 5(10):e02479. https://doi.org/10.1016/j.heliyon.2019.e02479
Manderson K, Pinart M, Tuohy KM, Grace WE, Hotchkiss AT, Widmer W, Yadhav MP, Gibson GR, Rastall RA. 2005. In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream. Appl Environ Microbiol 71(12):8383–8389. https://doi.org/10.1128/AEM.71.12.8383-8389.2005
Mason M. 1935. A comparison of the maximal growth rates of various bacteria under optimal conditions. J Bacteriol 29(2):11–43. https://doi.org/10.4324/9781315125800-2
Lacerda Massa NML, Menezes FNDD, de Albuquerque TMR, de Oliveira SPA, dos Santos Lima M, Magnani M, de Souza EL. 2020. Effects of digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-product on growth and metabolism of Lactobacillus and Bifidobacterium indicate prebiotic properties. Lwt 131:109766. https://doi.org/10.1016/j.lwt.2020.109766
Mateos-Aparicio I, De la Peña Armada R, Pérez-Cózar ML, Rupérez P, Redondo-Cuenca A, Villanueva-Suárez MJ. 2020. Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats. Bioact Carbohydr Diet Fibre 23:100219. https://doi.org/10.1016/j.bcdf.2020.100219
Parhi P, Song KP, Choo WS. 2021. Effect of inulin and fructooligosaccharide supplementation on the growth and survival of Lactobacillus casei in model sugar systems. J Food Process Preserv 45(3):e15228. https://doi.org/10.1111/jfpp.15228
Pereira A, Maraschin M. 2015. Banana (Musa spp) from peel to pulp: Ethnopharmacology, source of bioactive compounds and its relevance for human health. J Ethnopharmacol 160:149–163. https://doi.org/10.1016/J.JEP.2014.11.008
Pereira GA, Arruda HS, Molina G, Pastore GM. 2018. Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel. J Food Process Preserv 42(1):1–10. https://doi.org/10.1111/jfpp.13408
Rossi M, Corradini C, Amaretti A, Nicolini M, Pompei A, Zanoni S, Matteuzzi D. 2005. Fermentation of fructooligosaccharides and inulin by bifidobacteria: A comparative study of pure and fecal cultures. Appl Environ Microbiol 71(10):6150–6158. https://doi.org/10.1128/AEM.71.10.6150-6158.2005
Rudi NN, Apandi NA, Suliza M, Omar S, Sunar NM, Lee TC, Nagarajah R, Omar S. 2022. Chemical treatment of banana blossom peels adsorbent as new approach for manganese removal: Isotherm and kinetic studies. Sustainability 15(13):10223. https://doi.org/10.21203/rs.3.rs-1319392/v1
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 2021:5230882. https://doi.org/10.1155/2021/5230882
Syahpura SK, Zulfahmi, Syofiana A. 2019. Analysis of fructuktooligosaccharide isolution banana peel (Musa paradisiaca var. sapientum (L.) as prebiotic in the ration (in vitro). International Journal of Applied Agricultural Research 14(2):87–92. https://www.ripublication.com/ijaar19/ijaarv14n2_02.pdf
Tsado AN, Okoli NR, Jiya AG, Gana D, Saidu B, Zubairu R, Salihu IZ. 2021. Proximate, minerals, and amino acid compositions of banana and plantain peels J Appl Biomed 1(01):32–42.
Vu HT, Scarlette CJ, Vuoung QV. 2017. Effects of drying conditions on physicochemical and antioxidant properties of banana (Musa cavendish) peels. Dry Technol 35(9):1141–1151. https://doi.org/10.1080/07373937.2016.1233884
Wang Y, Wu J, Lv M, Shao Z, Hungwe M, Wang J, Bai X, Xie J, Wang Y, Geng W. 2021. Metabolism characteristics of lactic acid bacteria and the expanding applications in food industry. Front Bioeng Biotechnol. 9:612285. https://doi.org/10.3389/fbioe.2021.612285
Yan L, Fernando WM, Brennan M, Brennan CS, Jayasena V, Coorey R. 2016. Effect of extraction method and ripening stage on banana peel pigments. Int J Food Sci Technol 51(6):1449–1456. https://doi.org/10.1111/ijfs.13115
Yatoo A, Zaheen Z, Ali MN, Ahmad Baba Z, Bhat SA. 2022. Production of nutrient-enriched vermicompost from aquatic macrophytes supplemented with egg shell, bone meal, banana peel, and tea waste: Assessment of nutrient changes, phytotoxicity, and earthworm biodynamics. Res Sq (2022). https://doi.org/10.21203/rs.3.rs-1282025/v1
Zahid HF, Ranadheera CS, Fang Z, Ajlouni S. 2021. Utilization of mango, apple and banana fruit peels as prebiotics and functional ingredients. Agriculture 11(7):584. https://doi.org/10.3390/agriculture11070584
Zaini HM, Roslan J, Saallah S, Munsu E, Sulaiman NS, Pindi W. 2022. Banana peels as a bioactive ingredient and its potential application in the food industry. J Funct Foods 92:105054. https://doi.org/10.1016/j.jff.2022.105054
Abu Bakar SKS, Ahmad N, Jailani F. 2018. Physicochemical properties and sensory evaluation of banana peel flour biscuits. Int J Eng Technol 7(4.14):253–256. https://doi.org/10.14419/ijet.v7i4.14.27576
Ahmed T, Kanwal R, Ayub N. 2006. Influence of temperature on growth pattern of lactococcus lactis, streptococcus cremoris and lactobacillus acidophilus isolated from camel milk. Biotechnology 5(4):481–486. https://doi.org/10.3923/biotech.2006.481.488
Amarasinghe NK, Wickramasinghe I, Wijesekara I, Thilakarathna G, Deyalage ST. 2021. Functional, physicochemical, and antioxidant properties of flour and cookies from two different banana varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca). Int J Food Sci 2021:1–9. https://doi.org/10.1155/2021/6681687
Arun KB, Persia F, Aswathy PS, Chandran J, Sajeev MS, Jayamurthy P, Nisha P. 2015. Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies. J Food Sci Technol 52(10):6355–6364. https://doi.org/10.1007/s13197-015-1727-1
Aurore G, Parfait B, Fahrasmane L. 2009. Bananas, raw materials for making processed food products. Trends Food Sci Technol 20(2):78–91. https://doi.org/10.1016/j.tifs.2008.10.003
Azam M, Saeed M, Pasha I, Shahid M. 2020. A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus. Food Biosci 37:100679. https://doi.org/10.1016/j.fbio.2020.100679
Bakar SKSA, Ahmad N, Jailani F. 2020. In vitro starch hydrolysis and estimated glycaemic index of biscuits from unripe banana peel flour. J Nutr Sci Vitaminol 66(Supplement):234–238. https://doi.org/10.3177/jnsv.66.S234
Chakraborty R, Sabruna S, Roy R, Majumdar S, Roy S. 2021. Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability. SN Appl Sci 3(1):75. https://doi.org/10.1007/S42452-020-03988-1
Dona AC, Pages G, Gilbert RG, Kuchel PW. 2010. Digestion of starch: In vivo and in vitro kinetic models used to characterize oligosaccharide or glucose release. Carbohydrate Polym 80(3):599–617. https://doi.org/10.1016/j.carbpol.2010.01.002
Durgadevi PKS, Saravanan A, Uma S. 2019. Antioxidant potential and antitumour activities of Nendran banana peels in breast cancer cell line. Indian J Pharm Sci 81(3):464–473. https://doi.org/10.36468/PHARMACEUTICAL-SCIENCES.531
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(2): 590–600. https://doi.org/10.1016/j.foodchem.2006.09.006
Fizar AHA, Basharie SM, Nazri MFAM, Bakar AHA. 2022. The development of banana bunch wrapper. Multidisciplinary Applied Research and Innovation 3(1):594–600. https://doi.org/10.30880/mari.2022.03.01.072
Gibson N, Schönfeldt HC, Pretorius B. 2011. Development of a rapid assessment method for the prediction of the glycemic index. J Food Compost Anal 24(4–5):750–754. https://doi.org/10.1016/j.jfca.2011.01.005
Helrich, K. (1990). Official Methods of Analysis. Fifteenth Edition. Virginia (USA): Association of Official Analytical Chemists.
Hernández-Alcántara AM, Totosaus A, Pérez-Chabela ML. 2016. Evaluation of agro-industrial co-products as source of bioactive compounds: Fiber, antioxidants and prebiotic. Acta Univ Cibiniensis Ser E: Food Technol 20(2):3–16. https://doi.org/10.1515/aucft-2016-0011
Kabir MR, Hasan MM, Islam MR, Haque AR, Hasan SMK. 2021. Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties. J Food Process Preserv 45(3):1–10. https://doi.org/10.1111/jfpp.15191
Khawas P, Deka SC. 2016. Comparative nutritional, functional, morphological, and diffractogram study on culinary banana (Musa ABB) peel at various stages of development. Int J Food Prop 19(12):2832–2853. https://doi.org/10.1080/10942912.2016.1141296
Kumar KPS, Bhowmik D, Duraivel S, Umadevi M. 2012. Traditional and medicinal uses of banana J Pharmacogn Phytochem 1(3):51–63.
Liang M, Hou X, Xian Y, Wu Y, Hu J, Chen R, Wang L, Huang Y, Zhang X. 2022. Banana-peel-derived magnetic porous carbon as effective adsorbent for the enrichment of six bisphenols from beverage and water samples. Food Chem 376:131948. https://doi.org/10.1016/J.FOODCHEM.2021.131948
Ludwig TG, Goldberg HJV. 1956. The anthrone method for the determination of carbohydrates in foods and in oral rinsing. J Dent Res 35(1):90–94. https://doi.org/10.1177/00220345560350012301/ASSET/00220345560350012301.FP.PNG_V03
Mahloko LM, Silungwe H, Mashau ME, Kgatla TE. 2019. Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon 5(10):e02479. https://doi.org/10.1016/j.heliyon.2019.e02479
Manderson K, Pinart M, Tuohy KM, Grace WE, Hotchkiss AT, Widmer W, Yadhav MP, Gibson GR, Rastall RA. 2005. In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream. Appl Environ Microbiol 71(12):8383–8389. https://doi.org/10.1128/AEM.71.12.8383-8389.2005
Mason M. 1935. A comparison of the maximal growth rates of various bacteria under optimal conditions. J Bacteriol 29(2):11–43. https://doi.org/10.4324/9781315125800-2
Lacerda Massa NML, Menezes FNDD, de Albuquerque TMR, de Oliveira SPA, dos Santos Lima M, Magnani M, de Souza EL. 2020. Effects of digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-product on growth and metabolism of Lactobacillus and Bifidobacterium indicate prebiotic properties. Lwt 131:109766. https://doi.org/10.1016/j.lwt.2020.109766
Mateos-Aparicio I, De la Peña Armada R, Pérez-Cózar ML, Rupérez P, Redondo-Cuenca A, Villanueva-Suárez MJ. 2020. Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats. Bioact Carbohydr Diet Fibre 23:100219. https://doi.org/10.1016/j.bcdf.2020.100219
Parhi P, Song KP, Choo WS. 2021. Effect of inulin and fructooligosaccharide supplementation on the growth and survival of Lactobacillus casei in model sugar systems. J Food Process Preserv 45(3):e15228. https://doi.org/10.1111/jfpp.15228
Pereira A, Maraschin M. 2015. Banana (Musa spp) from peel to pulp: Ethnopharmacology, source of bioactive compounds and its relevance for human health. J Ethnopharmacol 160:149–163. https://doi.org/10.1016/J.JEP.2014.11.008
Pereira GA, Arruda HS, Molina G, Pastore GM. 2018. Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel. J Food Process Preserv 42(1):1–10. https://doi.org/10.1111/jfpp.13408
Rossi M, Corradini C, Amaretti A, Nicolini M, Pompei A, Zanoni S, Matteuzzi D. 2005. Fermentation of fructooligosaccharides and inulin by bifidobacteria: A comparative study of pure and fecal cultures. Appl Environ Microbiol 71(10):6150–6158. https://doi.org/10.1128/AEM.71.10.6150-6158.2005
Rudi NN, Apandi NA, Suliza M, Omar S, Sunar NM, Lee TC, Nagarajah R, Omar S. 2022. Chemical treatment of banana blossom peels adsorbent as new approach for manganese removal: Isotherm and kinetic studies. Sustainability 15(13):10223. https://doi.org/10.21203/rs.3.rs-1319392/v1
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 2021:5230882. https://doi.org/10.1155/2021/5230882
Syahpura SK, Zulfahmi, Syofiana A. 2019. Analysis of fructuktooligosaccharide isolution banana peel (Musa paradisiaca var. sapientum (L.) as prebiotic in the ration (in vitro). International Journal of Applied Agricultural Research 14(2):87–92. https://www.ripublication.com/ijaar19/ijaarv14n2_02.pdf
Tsado AN, Okoli NR, Jiya AG, Gana D, Saidu B, Zubairu R, Salihu IZ. 2021. Proximate, minerals, and amino acid compositions of banana and plantain peels J Appl Biomed 1(01):32–42.
Vu HT, Scarlette CJ, Vuoung QV. 2017. Effects of drying conditions on physicochemical and antioxidant properties of banana (Musa cavendish) peels. Dry Technol 35(9):1141–1151. https://doi.org/10.1080/07373937.2016.1233884
Wang Y, Wu J, Lv M, Shao Z, Hungwe M, Wang J, Bai X, Xie J, Wang Y, Geng W. 2021. Metabolism characteristics of lactic acid bacteria and the expanding applications in food industry. Front Bioeng Biotechnol. 9:612285. https://doi.org/10.3389/fbioe.2021.612285
Yan L, Fernando WM, Brennan M, Brennan CS, Jayasena V, Coorey R. 2016. Effect of extraction method and ripening stage on banana peel pigments. Int J Food Sci Technol 51(6):1449–1456. https://doi.org/10.1111/ijfs.13115
Yatoo A, Zaheen Z, Ali MN, Ahmad Baba Z, Bhat SA. 2022. Production of nutrient-enriched vermicompost from aquatic macrophytes supplemented with egg shell, bone meal, banana peel, and tea waste: Assessment of nutrient changes, phytotoxicity, and earthworm biodynamics. Res Sq (2022). https://doi.org/10.21203/rs.3.rs-1282025/v1
Zahid HF, Ranadheera CS, Fang Z, Ajlouni S. 2021. Utilization of mango, apple and banana fruit peels as prebiotics and functional ingredients. Agriculture 11(7):584. https://doi.org/10.3390/agriculture11070584
Zaini HM, Roslan J, Saallah S, Munsu E, Sulaiman NS, Pindi W. 2022. Banana peels as a bioactive ingredient and its potential application in the food industry. J Funct Foods 92:105054. https://doi.org/10.1016/j.jff.2022.105054
Authors
TanC. Y., Mohd ArifinN. N., & SabranM. R. (2024). Banana Peels as Potential Prebiotic and Functional Ingredient. Jurnal Gizi Dan Pangan, 19(Supp.1), 119-126. https://doi.org/10.25182/jgp.2024.19.Supp.1.119-126
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