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<p>The valorization of fruit wastes provides a sustainable approach to producing nutrient-rich substrates for microbial applications. Characterizing their compositional and structural properties is essential for evaluating potential use in single-cell protein (SCP) production. This study investigates D-optimal mixture-designed substrates derived from banana peel, mango peel, and avocado seed, focusing on chemical composition, structural features, and functional indices. Proximate analysis revealed high carbohydrate content (~ 82%), moderate reducing sugars (20.6–23.1&#xa0;g/100&#xa0;g DM), low moisture (~ 7%), and consistent protein and mineral levels, indicating substrate stability. Structural characterization showed total lignin content of 7.07–8.26%, predominated by acid-insoluble lignin, while soluble sugar profiling confirmed the dominance of fermentable hexoses (glucose: 7.6–9.3, fructose: 6.6–8.1&#xa0;g/100&#xa0;g DM). Functional indices, including C/N ratios (27–30) and hexose/pentose ratios (~ 1.9), indicated the metabolic potential of the mixtures, and multi-response optimization suggested an optimal blend (46% banana peel, 22% mango peel, 32% avocado seed; R² &gt; 0.97). These results demonstrate that D-optimal mixture design can produce reproducible, nutrient-balanced substrates with defined structural properties. While the study establishes a foundation for potential SCP applications, actual microbial utilization and fermentation performance remain to be experimentally evaluated.</p>

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D-optimal mixture design of banana peel, mango peel, and avocado seed waste as potential substrates for single-cell protein production

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年8月4日

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  • Gebeyehu Ayele,
  • Habtamu Admassu,
  • Tuamelsan Shumye Gebre,
  • Gadissa Mosisa,
  • Abebe Desalegn,
  • Molla Abeje

摘要

The valorization of fruit wastes provides a sustainable approach to producing nutrient-rich substrates for microbial applications. Characterizing their compositional and structural properties is essential for evaluating potential use in single-cell protein (SCP) production. This study investigates D-optimal mixture-designed substrates derived from banana peel, mango peel, and avocado seed, focusing on chemical composition, structural features, and functional indices. Proximate analysis revealed high carbohydrate content (~ 82%), moderate reducing sugars (20.6–23.1 g/100 g DM), low moisture (~ 7%), and consistent protein and mineral levels, indicating substrate stability. Structural characterization showed total lignin content of 7.07–8.26%, predominated by acid-insoluble lignin, while soluble sugar profiling confirmed the dominance of fermentable hexoses (glucose: 7.6–9.3, fructose: 6.6–8.1 g/100 g DM). Functional indices, including C/N ratios (27–30) and hexose/pentose ratios (~ 1.9), indicated the metabolic potential of the mixtures, and multi-response optimization suggested an optimal blend (46% banana peel, 22% mango peel, 32% avocado seed; R² > 0.97). These results demonstrate that D-optimal mixture design can produce reproducible, nutrient-balanced substrates with defined structural properties. While the study establishes a foundation for potential SCP applications, actual microbial utilization and fermentation performance remain to be experimentally evaluated.