Details
| Original language | English |
|---|---|
| Article number | 101421 |
| Journal | Applied Food Research |
| Volume | 5 |
| Issue number | 2 |
| Early online date | 15 Oct 2025 |
| Publication status | Published - Dec 2025 |
Abstract
Banana peel (BP) has historically been considered an agricultural waste with no significant use. However, its rich content of dietary fiber, antioxidants, phenolic compounds, and essential nutrients has recently attracted the attention of the food industry. Recent studies have also highlighted its potential in bioplastics, biofuel production, bioremediation, and sustainable packaging, demonstrating its value in green energy sectors. This review provides an overview of the nutritional profile of BPs and their bioactive properties. It also covers their applications in the food, biomedical and environmental sectors, and the associated health benefits as well as emerging trends for future utilization. BPs are rich in antioxidants, phenolic compounds, dietary fiber and essential minerals, and offer various health benefits through their anti-inflammatory, antidiabetic and antimicrobial effects. Their high phytochemical content makes them a promising ingredient for developing functional foods. Products containing BP have shown improved nutritional and functional properties compared to their conventional counterparts. Adding BPs to food products not only enhances nutritional value and functional properties, but also supports sustainability by reusing waste. Like other by-products such as orange peel, apple pulp, used coffee grounds, its low cost, biodegradability and superior functionality make it a valuable resource in line with circular economy principles. Using BPs in various food products such as flour, bakery products, meat alternatives and other meal components not only reduces environmental pollution, but also promotes sustainability by recycling waste. Furthermore, the reduction of anti-nutrients through appropriate processing methods increases the potential for safe use and enables innovative and environmentally friendly applications.
Keywords
- Agro-industrial waste, Banana peel, Circular economy, Food waste valorization, Functional foods, Musa genus, Sustainability
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
Sustainable Development Goals
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In: Applied Food Research, Vol. 5, No. 2, 101421, 12.2025.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - A green sustainable insight for waste management: Recycling of banana peel as a functional ingredient
AU - Kezer, Gizem
AU - Yusufoğlu, Büşra
AU - Namli, Serap
AU - Zhao, Tianyang
AU - Ziora, Zyta M.
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright: © 2025 The Author(s).
PY - 2025/12
Y1 - 2025/12
N2 - Banana peel (BP) has historically been considered an agricultural waste with no significant use. However, its rich content of dietary fiber, antioxidants, phenolic compounds, and essential nutrients has recently attracted the attention of the food industry. Recent studies have also highlighted its potential in bioplastics, biofuel production, bioremediation, and sustainable packaging, demonstrating its value in green energy sectors. This review provides an overview of the nutritional profile of BPs and their bioactive properties. It also covers their applications in the food, biomedical and environmental sectors, and the associated health benefits as well as emerging trends for future utilization. BPs are rich in antioxidants, phenolic compounds, dietary fiber and essential minerals, and offer various health benefits through their anti-inflammatory, antidiabetic and antimicrobial effects. Their high phytochemical content makes them a promising ingredient for developing functional foods. Products containing BP have shown improved nutritional and functional properties compared to their conventional counterparts. Adding BPs to food products not only enhances nutritional value and functional properties, but also supports sustainability by reusing waste. Like other by-products such as orange peel, apple pulp, used coffee grounds, its low cost, biodegradability and superior functionality make it a valuable resource in line with circular economy principles. Using BPs in various food products such as flour, bakery products, meat alternatives and other meal components not only reduces environmental pollution, but also promotes sustainability by recycling waste. Furthermore, the reduction of anti-nutrients through appropriate processing methods increases the potential for safe use and enables innovative and environmentally friendly applications.
AB - Banana peel (BP) has historically been considered an agricultural waste with no significant use. However, its rich content of dietary fiber, antioxidants, phenolic compounds, and essential nutrients has recently attracted the attention of the food industry. Recent studies have also highlighted its potential in bioplastics, biofuel production, bioremediation, and sustainable packaging, demonstrating its value in green energy sectors. This review provides an overview of the nutritional profile of BPs and their bioactive properties. It also covers their applications in the food, biomedical and environmental sectors, and the associated health benefits as well as emerging trends for future utilization. BPs are rich in antioxidants, phenolic compounds, dietary fiber and essential minerals, and offer various health benefits through their anti-inflammatory, antidiabetic and antimicrobial effects. Their high phytochemical content makes them a promising ingredient for developing functional foods. Products containing BP have shown improved nutritional and functional properties compared to their conventional counterparts. Adding BPs to food products not only enhances nutritional value and functional properties, but also supports sustainability by reusing waste. Like other by-products such as orange peel, apple pulp, used coffee grounds, its low cost, biodegradability and superior functionality make it a valuable resource in line with circular economy principles. Using BPs in various food products such as flour, bakery products, meat alternatives and other meal components not only reduces environmental pollution, but also promotes sustainability by recycling waste. Furthermore, the reduction of anti-nutrients through appropriate processing methods increases the potential for safe use and enables innovative and environmentally friendly applications.
KW - Agro-industrial waste
KW - Banana peel
KW - Circular economy
KW - Food waste valorization
KW - Functional foods
KW - Musa genus
KW - Sustainability
UR - http://www.scopus.com/inward/record.url?scp=105020858542&partnerID=8YFLogxK
U2 - 10.1016/j.afres.2025.101421
DO - 10.1016/j.afres.2025.101421
M3 - Article
VL - 5
JO - Applied Food Research
JF - Applied Food Research
IS - 2
M1 - 101421
ER -