Unlocking the prebiotic carbohydrates: Insights into the types, preparation, health benefits and future utilizations of selected Indonesian exotic fruit seeds as a potential source of prebiotics

Andri Cahyo Kumoro; Dyah Hesti Wardhani; Tutuk Djoko Kusworo; Yusuf Ma'rifat Fajar Azis; Misbahudin Alhanif; Tan Chin Ping

doi:10.1016/j.fochx.2025.102471

Unlocking the prebiotic carbohydrates: Insights into the types, preparation, health benefits and future utilizations of selected Indonesian exotic fruit seeds as a potential source of prebiotics

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Andri Cahyo Kumoro, Dyah Hesti Wardhani, Tutuk Djoko Kusworo, Yusuf Ma'rifat Fajar Azis, Misbahudin Alhanif, Tan Chin Ping

2025 Food Chemistry: X Vol. 27 Review Cited by 5 SDG 17SDG 2SDG 16

Abstract

The human gastrointestinal tract, particularly the colon, is densely populated with microflora, primarily Bifidobacteria and Lactobacilli that are responsible for maintaining diet-based human health. Prebiotics, which are non-living dietary components, selectively stimulate the growth and activity of these beneficial gut microorganisms, offering numerous health benefits. This paper aims to explore the feasibility of utilizing Indonesian exotic fruit seeds as a potential source of prebiotic carbohydrates for functional foods and dietary additives. There are seven Indonesian exotic fruits that have large seed portions and are rich in various carbohydrates that function as prebiotics. These prebiotic carbohydrates, particularly oligosaccharides, can be extracted directly from fruit seeds or produced through enzymatic, fermentation, chemical, or thermal processes, each of which influences the prebiotic composition and effectiveness. Incorporating prebiotic carbohydrates into human health care and functional food production could reduce reliance on synthetic antibiotics. Furthermore, repurposing fruit seed residues for prebiotic production not only contributes to economic growth but also promotes environmental sustainability by minimizing waste. © 2025 The Authors

Affiliations

Department of Chemical Engineering, Universitas Diponegoro, Semarang, 50275, Indonesia; Department of Industrial Technology, Universitas Diponegoro, Semarang, 50275, Indonesia; Chemical Engineering Study Program, Faculty of Industrial Technology, Institut Teknologi Sumatera, Lampung Selatan, 35365, Indonesia; Department of Food Technology, Universiti Putra Malaysia, Serdang, 43400, Malaysia

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