How Yu Hsuan, Nyam Kar Lin
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.
Probiotics Antimicrob Proteins. 2024 Oct 9. doi: 10.1007/s12602-024-10375-4.
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.
食物浪费一直是个全球性问题，2021年全球产生了25亿吨食物垃圾。其中约46%的食物垃圾来自果蔬废弃物。由于废物处理不当，这些水果副产品通过土壤和水污染、温室效应、全球变暖和富营养化对环境产生负面影响。然而，研究表明，由于水果废弃物含有丰富的有价值成分且可能具有健康益处，因此有潜力在各种应用中进行再利用以实现可持续发展。近年来，研究人员还探索了将水果废弃物作为益生元的潜力。因此，本综述对过去10年的文献进行了批判性分析并呈现。本综述聚焦于水果废弃物作为益生元对益生菌和胃肠道微生物的潜力及其在食品中的应用。介绍了水果废弃物的营养成分和生物活性化合物，以反映它们作为益生元的潜力。此外，还综述了在有水果废弃物存在的情况下益生菌中生物活性化合物和生物活性的增加情况。与既定的益生元和不存在益生元的情况相比，本综述还广泛讨论了水果副产品对益生菌生长及其在食品基质中的存活能力的影响。本综述还强调了一些可能导致水果废弃物对益生菌产生负面影响的因素。强调了将水果废弃物用于食品应用的安全问题和未来前景。这篇综述文章对探索将水果废弃物作为益生元的研究人员以及有兴趣将水果废弃物作为食品应用的增值成分的实业家有益。
