The ability to perform effectively in the gastrointestinal tract (GIT) is one of the most significant criteria in the selection of potential probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated from vegetable products. Probiotic characteristics included tolerance to acid and bile, cholesterol-removing ability, bile salt hydrolysis, resistance against lysozyme and antibiotics, production of exopolysaccharides (EPS), antimicrobial and hemolytic activities, and cell surface characteristics (auto-aggregation, co-aggregation, and hydrophobicity). The survival rate of isolates after G120 ranged from 8.0 to 8.6 Log₁₀ CFU/mL. After the intestinal phase (IN-120), the bacterial count ranged from 7.3 to 8.5 Log₁₀ CFU/mL. The bile tolerance rates ranged from 17.8 to 51.1%, 33.6 to 63.9%, and 55.9 to 72.5% for cholic acid, oxgall, and taurocholic acid, respectively. Isolates F1, F8, F23, and F37 were able to reduce cholesterol (>30%) from the broth. The auto-aggregation average rate increased significantly after 24 h for all isolates, while two isolates showed the highest hydrophobicity values. Moreover, isolates had attachment capabilities comparable to those of HT-29 cells, with an average of 8.03 Log₁₀ CFU/mL after 2 h. All isolates were resistant to lysozyme and vancomycin, and 8 out of the 17 selected isolates displayed an ability to produce exopolysaccharides (EPS). Based on 16S rRNA sequencing, LAB isolates were identified as Enterococcus faecium, E. durans, E. lactis, and Pediococcus acidilactici.

Banana peels are thrown away in large amounts as waste. Furthermore, the food and pharmaceutical industries consider the use of waste banana peels as a valuable polysaccharide like pectin. Therefore, the objective of this study was I. extracting pectin from the banana peels and Ⅱ. using the extracted pectin as an edible coating to reduce lipid uptake in fried potato chips. The extraction of pectin was done in acidified water (pH 2) using HCl and heated at 95 °C for 4 h under continuous stirring. The extracted pectin characterization was done by analyzing the spectra of FTIR, moisture and ash, methoxyl (MeO), total anhydrouronic acid (AUA) contents as well as the equivalent weight (Eq. wt) and degree of esterification (DE). A frying experiment was conducted to investigate the pectin as an edible coating and its impact on reducing lipid uptake in fried potato chips. Pectin showed a moisture content of 5.89% with an ash content of 13%, an Eq. wt of 1562.5, a MeO of 6.82, an AUA of 49.98%, and a DE of 77.47%. The extracted pectin proved to be an excellent choice for edible coatings, leading to a significant reduction in fat absorption by fried potato chips. Additionally, the pectin coating improved the moisture content and sensory qualities compared to uncoated chips. Thus, this study suggests that pectin-based edible coating derived from banana peel reduces lipid uptake in fried potato chips.