Co-culture fermentation-driven biotransformation of bioactive compounds in banana peel vinegar: Enhancing functional properties for halal food applications
Authors
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Aisyatur Rahmania
Universitas Nahdlatul Ulama Surabaya
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Viera Nu'riza Pratiwi
Universitas Nahdlatul Ulama Surabaya
Keywords:
Banana peel vinegar, Co-culture fermentation, Lactobacillus plantarum, Halal food, Waste valorizationAbstract
The valorization of agro-industrial by-products into functional food products represents an important strategy to support sustainable food systems and resource efficiency. Banana peel, a major fruit waste, is rich in bioactive compounds but remains underutilized due to limited bioavailability. This study aimed to investigate the biotransformation of bioactive compounds in banana peel vinegar produced through co-culture fermentation using Saccharomyces cerevisiae and Lactobacillus plantarum. Banana peel extract was subjected to alcoholic fermentation for 5 days followed by acetic fermentation for 8 days using Acetobacter aceti. The concentration of L. plantarum was varied (1%, 2%, and 4%) to evaluate its effect on physicochemical properties. The results showed that acetic acid content and pH were not significantly affected (p > 0.05), while antioxidant activity increased significantly at 2% concentration (p < 0.05). Total phenolic content decreased with increasing bacterial concentration, indicating the occurrence of microbial biotransformation during fermentation. Alcohol content increased during alcoholic fermentation and decreased to near-zero levels after acetic fermentation, confirming efficient ethanol conversion. The 2% treatment was identified as the optimal condition, providing the highest antioxidant activity and balanced physicochemical properties. These findings highlight the potential of banana peel as a sustainable raw material for functional vinegar production and support the development of halal-compliant fermentation processes through minimal residual alcohol and the use of food-grade microorganisms, contributing to environmentally sustainable and value-added food innovation.
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References
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