Utilization of banana peel and pulp as a functional ingredient in product development: a review

• Authors : Chakraborty, C.; Mukherjee, A.; Banerjee, B.; Mukherjee, S.; Bandyopadhyay, K.


• Document type : Journal article


• Year of publication : 2017


• Journal title : International journal of Research and Science & Technology


• Volume (number) : 6 (1)




• Pages : 137-148


• Peer-reviewed : No


• ISSN : 2319-5991


• Language(s) : English


• Abstract : The banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa.Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries. The peel of banana represents about 40% of the total weight of fresh banana and has been underutilized. Peels form about 18-33% of the whole fruit are a waste product. It is thus significant and even essential to find applications for these peels as they can contribute to real environmental problems. Banana is a good source of polyphenols, carotenoids and rich in dietary fiber, proteins, essential amino acids, polyunsaturated fatty acids and potassium. The raw and ripe banana peels were used for the development of products such as bread and noodles. The study suggests that peel extracts of these banana varieties could be useful to combat free radical mediated diseases. The antioxidative property of polyphenols will also prevent lipid oxidation in the food products which causes rancidity, off flavour which leads to reduction of shelf life and nutritive value of food.


• Keywords : PEEL; PROCESSED FOODS; PULP; REVIEW


• Open access : Yes


• Document on publisher's site : View article on publisher's site


• Musalit document ID : IN170456

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