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

Among the waste by-products generated by fruit industry (peels, seeds, and skins), peel constitutes major component. It is estimated that accounts for at least 20% of fresh weight. Fruit peels are considered as sources dietary fiber anticipated to be successfully utilized prebiotics. This study examined chemical composition, functional properties prebiotic effects three tropical (apple, banana mango). The effect was tested using commercial probiotic strains (Lactobacillus rhamnosus, L. casei Bifidobacterium lactis) individually in combination. Each culture fortified with different concentration (0%, 2% 4%) selected powder (FPP). Results revealed all FPP significantly (p < 0.05) enhanced probiotics viable counts, which reached >10 logs after 24 h incubation. However, 4% showed no significant differences > on counts. Additionally, were same when applied individual mixed cultures. investigation demonstrated small amount (2%) apple, mango could prebiotics enhance growth lactic acid bacteria (LAB). studied physical characteristics their potential applications food pharmaceutical industries ingredients.