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Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt

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Abstract

Although many fruit by-products are good sources of nutrients, little is known about their prebiotic potential. This research was aimed at establishing the prebiotic effect of pineapple wastes on probiotics including Lactobacillus (L.) acidophilus (ATCC® 4356™), L. casei (ATCC® 393™) and L. paracasei spp. paracasei (ATCC® BAA52™) and the subsequent release of antioxidant and antimutagenic peptides in yogurt during their growth. Oven- and freeze- dried peel and pomace were milled separately into powders and tested for prebiotic activities. The net probiotic growth (1.28–2.14 log cfu/g) in customized MRS broth containing the pineapple powders as a direct carbohydrate source was comparable to MRS broth containing glucose. The powders were also separately added to milk during the manufacturing of yogurt with or without probiotics. An increase (by 0.3–1.4 log cycle) in probiotic populations was observed in the yogurts as a consequence of pineapple powder supplementation. Crude water-soluble peptide extracts, prepared by high-speed centrifugation of the yogurts, displayed remarkable antioxidant activities assessed through in vitro assays, namely scavenging activity of 1,1-diphenyl-2-picrylhydrazyl radicals (IC50 = 0.37–0.19 mg/ml) and hydroxyl radicals (58.52–73.55 %). The peptide extracts also exhibited antimutagenic activities (18.60–32.72 %) as sodium azide inhibitor in the Salmonella mutagenicity test. Together, these results suggest that pineapple by-products exhibited prebiotic properties and could possibly be commercially applied in new functional food formulations.

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Abbreviations

DPPH:

1,1-diphenyl-2-picrylhydrazyl

WSPE:

Water soluble peptide extract

CA:

Cluster analysis

PCA:

Principal component analysis

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Acknowledgments

The authors are thankful to the Australian Government for offering an Australia Awards Scholarships and Australia Awards Leadership Program place to B. N. P. Sah.

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Authors and Affiliations

  1. Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC, 8001, Australia

    B. N. P. Sah, T. Vasiljevic & O. N. Donkor

  2. Advanced Food Systems Research Unit, College of Engineering and Science, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC, 8001, Australia

    S. McKechnie

Authors
  1. B. N. P. Sah
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  2. T. Vasiljevic
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  3. S. McKechnie
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  4. O. N. Donkor
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Corresponding author

Correspondence to O. N. Donkor.

Additional information

Highlights• Pineapple by-products are a potential source of bacterial growth factors.• Pineapple fiber increased probiotic growth and production of organic acids.• Pineapple fiber addition resulted in enhanced antioxidative activity of peptide extract.• Pineapple fiber addition resulted in enhanced antimutagenic property of peptide extract.

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Sah, B.N.P., Vasiljevic, T., McKechnie, S. et al. Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt. J Food Sci Technol 53, 1698–1708 (2016). https://doi.org/10.1007/s13197-015-2100-0

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  • DOI: https://doi.org/10.1007/s13197-015-2100-0

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