Waste to wellness: Exploring the prebiotic potential of fruits and vegetable by-products for probiotic-enriched functional foods, Lactobacillus pentosus A6

E. Saimen and M. M. Benedict and N. Abd Rahman and Hartinie Marbawi and Jualang Azlan Gansau and Mohd Khalizan Sabullah and Roslina Jawan (2025) Waste to wellness: Exploring the prebiotic potential of fruits and vegetable by-products for probiotic-enriched functional foods, Lactobacillus pentosus A6. Journal of Physics Conference Series, 3003 (012028). pp. 1-12.

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Abstract

Prebiotics are indigestible dietary fibers that enhance the host's health by encouraging the growth and activity of particular bacteria in the colon. Incorporating agricultural by-products as prebiotics into human diets is an effective way to contribute to both environmental conservation and personal well-being. Therefore, this study aims to evaluate the growth of probiotic lactic acid bacterium, Lactobacillus pentosus A6 with the presence of various types and concentrations of freeze-dried fruits (watermelon rind, melon rind, mango peel, jackfruit peel and sweet potato peel) and vegetables (cabbage, garlic chives, bitter bean peel, pumpkin peel, and seaweed) by-products at concentration of 1.0 - 2.5% (w/v), respectively. The results obtained in this study revealed that the growth of L. pentosus A6 was improved with the addition of prebiotics into the culture media. Moreover, all treatments supplemented with vegetable-by products exhibited higher viable count as compared to fruit-by products. The preference of L. pentosus A6 towards vegetables-by products was pumpkin peel, bitter bean peel, garlic chives, cabbage, and seaweed. The highest viable cells among the vegetables and fruit by-products were recorded at 2.0% (w/v) of pumpkin peel (9.47 x 1011 CFU/mL) with final pH value of 5.07 (concentration of lactic acid: 0.17) and 1.5% (w/v) of watermelon rinds (4.20 x 1010 CFU/mL) final pH 5.06 (concentration of lactic acid: 0.06), respectively. The symbiotic relationship between prebiotics and probiotics underlines the importance of selecting appropriate prebiotic sources to support the growth, the production of bioactive compounds, and the overall effectiveness of probiotic bacteria.

Item Type:	Article
Keyword:	Probiotics, Lactobacillus pentosus A6, Dietary fiber
Subjects:	Q Science > QR Microbiology > QR1-502 Microbiology > QR355-502 Virology T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Science and Natural Resources
Depositing User:	DG MASNIAH AHMAD -
Date Deposited:	30 Sep 2025 12:29
Last Modified:	30 Sep 2025 12:29
URI:	https://eprints.ums.edu.my/id/eprint/45297

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