Effects of Fermentation with Different Probiotic Strains on the Chemical and Bioactive Properties of Durian Rind Extracts

Foo, Jie Lin (2026) Effects of Fermentation with Different Probiotic Strains on the Chemical and Bioactive Properties of Durian Rind Extracts. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Durian (Durio zibethinus) produces significant amounts of rind that are usually discarded, even though they are rich in polysaccharides and phytochemicals. This research examined probiotic fermentation as a pretreatment valorization approach by comparing Lacticaseibacillus casei ATCC 393 and Lactiplantibacillus plantarum TAR4 fermentation on the chemical and bioactive attributes of durian rind extracts. Through the process, two extracts were produced, namely FDRE1 (fraction obtained after fermentation) and FDRE2 (second fraction obtained after ultrasound and hot water extraction). Fermentation resulted in the acidification of the rind matrix (pH decreased from 5.04 to 4.01–3.82) and raised the FDRE1 yield (from 18.75% to 25.67% – 26.92% significantly). Total sugar and reducing sugar in the extracts dropped significantly after fermentation, indicating both strains utilized sugars in the extracts for fermentation, with L. plantarum displaying the highest consumption. The total phenolic content (TPC) and total flavonoid content (TFC) diminished after fermentation (p<0.05), whereas no significant variation was observed in the polysaccharide content among the samples. FTIR spectra showed pectin de-esterification (increment of COO⁻ bands) and a decrease in phenolic or aromatic signals in durian rind polysaccharide, aligning with enzymatic restructuring. Regarding bioactivity, antioxidant capacity (DPPH, ABTS) and anti-inflammatory activity decreased following fermentation, while anti-tyrosinase activity significantly rose, particularly with L. plantarum (approximately 57–61% inhibition compared to <10% in controls; p<0.05). Pearson correlations indicated that sugar content, TPC and TFC had a positive relationship with DPPH, ABTS and lipoxygenase inhibition, but a negative correlation with tyrosinase inhibition, highlighting a trade-off driven by fermentation. In general, probiotic fermentation increased extraction yield but led to significant reductions in phytochemical, antioxidant and anti-inflammatory activities, while enhanced anti-tyrosinase activity markedly in FDRE, with no significant difference between L. plantarum and L. casei. This highlights durian rind’s potential as a nutraceutical and cosmeceutical ingredient. Future research including optimizing fermentation conditions and advanced metabolite profiling techniques should be considered for durian rind valorization.