Exploring the Industrial Application of Xylitol Derived from Over-Ripe Fruit Fermentation by Formulation of Xylitol-Based Toothpaste

Abstract

Xylitol, a naturally occurring five-carbon sugar alcohol, is recognized for its anticariogenic and antimicrobial properties. The present study investigates a sustainable biotechnological route for xylitol production through fermentation of over-ripe fruits using xylose-assimilating yeast strains, followed by its application in toothpaste formulation. Yeast isolates, identified as Debaryomyces hansenii and Meyerozyma guilliermondii were obtained, optimized for fermentation parameters and evaluated for xylitol yield. The fermentation process achieved a xylitol yield of over 50% with efficient xylose utilization confirmed via HPLC. Formulated toothpaste incorporating the obtained xylitol underwent physicochemical characterization, pH stability testing, spectrophotometric analysis and antimicrobial efficacy studies against common oral pathogens including Streptococcus mutans, Escherichia coli, Streptococcus agalactiae, Candida albicans and Enterococcus faecalis. The toothpaste showed a neutral pH, high absorbance at 240 nm and significant zones of inhibition demonstrating its potential in oral hygiene applications. This work effectively links green production of xylitol to a downstream product with proven antimicrobial and dental health benefits, highlighting a scalable biorefinery approach for oral care industries.

DOI: https://doi.org/10.52783/jchr.v15.i6.11148