A green sustainable insight for waste management: Recycling of banana peel as a functional ingredient

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.