Nutrition, phytochemical profile, bioactivities and applications in food industry of banana peels: a comprehensive review.

Global banana production exceeds 139 million tonnes annually, and the peel, which accounts for approximately one-third of the fruit mass, is largely discarded during processing. Covering literature published between 2020 and 2026, this review tests the hypothesis that banana peel of Musa spp. is a compositionally distinct by-product whose chemical and technological properties are sufficient to support food-industry valorization. The compiled evidence indicates that the peel is rich in dietary fibre, resistant starch, pectin and carotenoids, with reported values of 40-50% dietary fibre, up to approximately 60% resistant starch within the starch fraction, approximately 3-14% pectin yields depending on the extraction method, and up to approximately 338 μg/g dry weight for lutein-dominant carotenoids; these contents vary with cultivar, ripening stage, growing conditions and extraction procedures. These constituents confer antioxidant and antimicrobial activities relevant to food preservation; substitution of 5-10% wheat flour with peel powder increases dietary fibre and antioxidant capacity in bread, and 2% incorporation in meat products reduces fat content and retards lipid oxidation. Peel-derived pectin approaches the gelling performance of commercial pectins, while peel-derived nanocellulose and carbon dots provide more than 95% UV-blocking and extend the shelf life of packaged foods. Overall, the evidence supports the hypothesis that banana peel is a technically feasible functional ingredient and packaging feedstock, provided that compositional variability, extraction standardisation, sensory acceptability and safety are adequately addressed. This knowledge provides a scientific basis for converting peel waste into value-added food applications and for prioritizing the research needed to realize this potential.