ARCHIVES
VOL. 11, ISSUE 1 (2026)
Nutritional and bioactive potential of banana peel: A sustainable functional food resource
Authors
Neha Mishra, Shreya Singh
Abstract
Banana peel,
traditionally considered an agricultural by-product, is emerging as a
functional material with significant therapeutic potentials. It contains
carbohydrates, proteins, and dietary fiber, along with micronutrients including
potassium, magnesium, and vitamins. The peel is also a rich source of bioactive
compounds, including phenolics, flavonoids, tannins, and catecholamines, which
confer antioxidant, anti-inflammatory, and antimicrobial activities. These
compounds have been linked to health-promoting effects such as improved
cardiovascular function, enhanced gut health, and mitigation of oxidative
stress. The utilization of banana peel in functional foods, nutraceuticals, and
value-added products presents a sustainable approach to waste management and
nutritional enhancement. This review summarizes the nutritional composition,
bioactive profile, and therapeutic properties of banana peel, highlighting its
potential as a functional ingredient for health and food security applications.
Download
Pages:170-177
How to cite this article:
Neha Mishra, Shreya Singh "Nutritional and bioactive potential of banana peel: A sustainable functional food resource". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 170-177
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.