Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review

Abstract

The huge amount of banana byproducts produced has posed a serious concern in the present times; however, they contain a plethora of valuable nutrients, antimicrobials, and natural antioxidants. Among these, antioxidants are well-known for the prevention of deteriorative oxidative reactions during processing and storage that cause undesirable quality impairment in foods. Moreover, the harmful effects of synthetic antioxidants (both in vitro and in vivo studies) have compelled the urgency to replace them with alternative natural ones, particularly in the meat industries. Hence, the prime focus of this review is to explore the underexplored sources of antioxidants with health benefits that serve as a replacement for their toxic counterparts (synthetic ones). Antioxidant and antimicrobial activities of banana peel are linked to the phenolics present, furnishing various health benefits. Nevertheless, the literature suggests a rise in research using banana peel in foods, for meat products in particular, as antimicrobial agents.

Scope of Banana By-Products: A Potent Human Resource

“…Banana and banana pseudostem contain pathogenesis-proteins possessing antimicrobial properties. (Arshied Manzoor and Saghir Ahmad, 2021) The pseudostem can be recycled to be used as a bio-fertilizer. It includes a good amount of cellulose and starch.…”

Prospective life cycle assessment of activated carbon production derived from banana peel for methylene blue dye removal

“…Banana peel is particularly interesting among all these residues, as the banana is a globally consumed fruit annual production of 99.99 million tons worldwide [28]. Consequently, many by-products are discarded in domestic and industrial waste, including banana peel, which constitutes about 25-30% of the fruit [29]. According to several studies, banana peel is effective for removing different contaminants since they are rich in pectin, lignin, cellulose, and hemicellulose and are binding agents in adsorption [30].…”

Functional Compounds from Banana Peel Used to Decrease Oxidative Stress Effects

“…Byproducts (banana peel) are an important source of functional compounds that can be harnessed due to their antioxidant, anti-inflammatory, cytotoxic, and antimicrobial properties [1]. Alternative sources can be identified and characterized, ensuring the sustainable use of resources in a circular economy These effects that have been attributed to the functional compounds depend on the bioavailability of these compounds.…”