Preparation and Functional Property Analysis of Banana Peel Soluble Dietary Fiber via Lactobacillus Fermentation-assisted Enzymatic Method

HE Lingling; LIU Caihua; HU Qinjiabao; MAI Xinyun; HUANG Bin; LI Tianjie; HU Fangyang

doi:10.13982/j.mfst.1673-9078.2025.10.0048

Abstract：To effectively utilize waste banana peel resources and increase the added value of products,the Lactobacillus fermentation-assisted enzymatic method was used to extract banana peel soluble dietary fibers(BP-SDF),and the process conditions were optimized.Further analysis was performed to determine the physicochemical properties and functional characteristics of banana peel powder(BP),BP-SDF,and banana peel insoluble dietary fiber(BP-IDF)obtained under optimized conditions.The results showed that the optimal fermentation process was as follows:inoculation with 3.0 wt.％Lactobacillus rhamnosus,fermentation temperature of 38 ℃,and fermentation time of 18 h.Under these conditions,the yield of BP-SDF was 32.18％;its extraction rate was 2.0-fold higher than that obtained using the traditional enzymatic method.Compared with the enzymatic extraction of dietary fibers from banana peels,BP-SDF showed significant improvements in solubility,water-holding capacity,water absorption,and swelling capacity,with solubility increasing by 7.1-fold.The oil-holding capacity showed no significant changes.In addition,BP-SDF scavenged DPPH·,02-·,ABTS+·,and OH·free radicals,demonstrating good antioxidant activity.The adsorption capacity of BP-SDF and BP-IDF for cholesterol and nitrite was significantly improved,whereas the adsorption capacity of BP-SDF in the gastric environment(pH 2)was significantly higher than that in intestinal environment(pH 7).Furthermore,BP-SDF showed better glucose-lowering activity.Therefore,the Lactobacillus fermentation-assisted enzymatic method is a feasible approach for preparing BP-SDF.This study provides a theoretical basis for the high-value utilization of BP-SDFs.