Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage

Abstract

Mangosteen peel (MP) is being studied for its prebiotic potential due to its high dietary fiber and bioactive compounds. This research evaluated MP combined with cardamom oil (CM) at 300 µl, examining its effects on probiotic growth and antibacterial activity against foodborne pathogens (Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens). Additionally, CM-treated MP was tested to extend the shelf life of rice sausage. CM-treated MP showed significant dietary fiber (58%) and bioactive compounds, including total phenolics (18.5 mgGAE/100 g), flavonoids (50.5 mgQE/100 g), and strong antioxidant activity (IC50 of ABTS: 8.3 µg/mL, DPPH: 9.4 µg/mL). It promoted probiotic growth, lowered pH, and inhibited pathogens. The shelf life of rice sausage extended from 7 to 21 days at 4 °C. The color of the treated sausage showed the highest red–yellow after fermenting for 21 days, with maximum a* (10.49 ± 0.51) and b* (22.40 ± 0.97), compared to the control (a* ~ 3.88 ± 0.35, b* ~ 11.66 ± 1.67). It also increased lactic acid bacteria and prevented pathogen growth. These findings suggest that CM-treated MP shows promise as a prebiotic for enhancing the safety of fermented foods and could be particularly beneficial in the fermented rice sausage industry due to its low production cost. MP, produced from waste, is an inexpensive ingredient that is easy to incorporate into rice sausage production. This enhances the product’s value, provides prebiotic benefits, and boosts both marketability and consumer interest in healthy food options.