Proceedings of the Conference on Natural Resources And Life Sciences 2022 (NRLS-BIO 2022)

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Study of the Potential Use of Fermentation Methods to Increase Antioxidant and Antibacterial Activity of Fruit Peels: A Review

Authors
Merry Meryam Martgrita1, *, Nehemia Roito Hutajulu1, Hanna Gretty Manik1, Adelina Manurung1
1Bioprocess Engineering Study Program, Faculty of Biotechnology, Institut Teknologi Del Jalan Sisingamangaraja, North Sumatera, 22381, Laguboti, Toba Samosir, Indonesia
*Corresponding author. Email: merry.martgrita@del.ac.id
Corresponding Author
Merry Meryam Martgrita
Available Online 30 December 2023.
DOI
10.2991/978-94-6463-322-1_6How to use a DOI?
Keywords
Fruit peels; antioxidant; antibacterial; submerged fermentation; solid state fermentation
Abstract

Food industry waste, especially fruit peels, increases every year and their disposal can cause environmental pollution that can affect health. Fruit peels are known to contain antioxidant and antibacterial compounds, and their utilization can provide more value to fruit peel waste. This literature review aims to obtain information about the potential to increase the antioxidant and antibacterial activity of fruit peels through the fermentation method. Based on the literature review, it can be concluded that the fermentation method can increase the antioxidant and antibacterial activity of fruit peels. The solid-state fermentation (SSF) method has more potential to increase the antioxidant activity of fruit peel substrate compared to the submerged fermentation (SmF) method. As for the increase of antibacterial activity, research using the SSF method and fruit peels as the substrate is still limited, and the results cannot be compared to the increase of antibacterial activity using the SmF method. Therefore, there is still scope for research to increase the antibacterial activity of fruit peel substrate using either the SSF or SmF method.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the Conference on Natural Resources And Life Sciences 2022 (NRLS-BIO 2022)
Series
Advances in Biological Sciences Research
Publication Date
30 December 2023
ISBN
978-94-6463-322-1
ISSN
2468-5747
DOI
10.2991/978-94-6463-322-1_6How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Merry Meryam Martgrita
AU  - Nehemia Roito Hutajulu
AU  - Hanna Gretty Manik
AU  - Adelina Manurung
PY  - 2023
DA  - 2023/12/30
TI  - Study of the Potential Use of Fermentation Methods to Increase Antioxidant and Antibacterial Activity of Fruit Peels: A Review
BT  - Proceedings of the Conference on Natural Resources And Life Sciences 2022 (NRLS-BIO 2022)
PB  - Atlantis Press
SP  - 44
EP  - 57
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-322-1_6
DO  - 10.2991/978-94-6463-322-1_6
ID  - Martgrita2023
ER  -