Effect of Mango Peel Fortification in Yoghurt on Probiotic Growth and Evaluation of Its Antimicrobial Potential

Abstract

Mango peel, a major by-product of the fruit processing industry, is often discarded as agro-industrial waste despite being rich in bioactive compounds such as polyphenols, flavonoids, dietary fibers, and essential nutrients. These compounds are known for their health-promoting effects, including antioxidant and antimicrobial activities. This study investigated the potential of mango peel powder (MPP) as a functional fortifying agent in yoghurt to enhance probiotic viability and provide antimicrobial benefits. Probiotics, particularly Lactobacillus bulgaricus, are beneficial bacteria that support gut health and immune function and inhibit pathogenic microbes. The fortification of yoghurt with MPP was intended to assess its effects on probiotic growth and antibacterial efficacy.