The Addition of Plantain Peel (Musa paradisiaca) to Fermented Milk as a Strategy for Enriching the Product and Reusing Agro-Industrial Waste

Abstract

The present study investigates the hypothesis that green plantain peel (GPP) could be used as a functional ingredient to enrich fermented milk, thus improving its nutritional profile and bioactive content. The objective of the present study was to develop a fermented milk product with added GPP and to evaluate its physical–chemical, technological, microbiological, and sensory characteristics, as well as the bioaccessibility of bioactive compounds after in vitro digestion (INFOGEST). The methodological strategy involved the formulation of four treatments: one control (Fermented Milk Control, FMC) and three with different concentrations of cooked plantain peel (5%—FM5, 10%—FM10, and 20%—FM20). The results demonstrated that the incorporation of peel had a significant impact on the technologic