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Cited by 50Agricultural and Biological ResearchFood and Agricultural SciencesFood composition and properties

A strategic review on plant by-product from banana harvesting: A potentially bio-based ingredient for approaching novel food and agro-industry sustainability

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Kraithong, Supaluck, Issara, Utthapon·2021·Journal of the Saudi Society of Agricultural Sciences
DOI 10.1016/j.jssas.2021.06.004
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Abstract

The impact of environmental issues is influenced by agricultural waste from agriculture. To prevent the long-term issue, the development of a value-added product from the agricultural by-product has been highlighted by the novel technology, scientific theory pathway, and food science application. Banana peel and banana blossom have been classified as a by-product that provides a potentiality for new food product creating. Besides, there are several scientific reports illustrated that the banana composition such as peel and blossom are abundant in the macro-and micro-nutrient together with health beneficial effects promoting via the anti-inflammatory effect, or anti-oxidative stress, etc. Due to its benefit, the scientist tries to develop the banana peel and blossom into novel food products like plant-based meat, confectionery products as well as snacks. The objective of this review is to accumulate information about banana compositions as well as demonstrate the strategic way for developing novel food products via the whole utilization of agricultural waste and by-product. Therefore, the data provided by this work is beneficial for intensifying the potential application of banana peel and blossom which could contribute to the significant reduction of agricultural waste and useful for fundamental product development as an alternative beneficial food source in the future.

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  • Incorporating banana peels into snacks increases fiber, polyphenol, and antioxidant content without a notable impact on texture, flavor, aroma, and overall acceptability.

    “Doing so increases the fiber, polyphenol, and antioxidant content without a notable impact on the texture, flavor, aroma, and overall acceptability [83].”

    From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [83]

    Section 3 reports that adding banana peel can increase dietary fiber, phenolics, and antioxidant activity; its cereal-bar example reports good acceptance. It does not establish that peel-containing snacks have no notable change in texture, flavor, or aroma. Instead, Section 3 notes that higher peel concentrations can worsen physical and sensory properties. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • Banana peels may be incorporated into many snacks like gluten-free cakes, waffle cones, gluten-free rissoles, biscuits, cereal bars, and jelly.

    “Banana peels may be incorporated into many snacks like gluten-free cakes, waffle cones, gluten-free rissoles, biscuits, cereal bars, and jelly.”

    From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [83]

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Cited by

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Authors
Kraithong, S., & Issara, U.
Affiliations
  • Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety (CN)
  • Rajamangala University of Technology (TH)
Corresponding author
Issara, Utthapon
ORCID
Venue
Journal of the Saudi Society of Agricultural Sciences
Publisher
Springer Science and Business Media LLC
Published
2021-12
Volume
20
Issue
8
Pages
530-543
ISSN
1658-077X (ISSN-L)
DOI
10.1016/j.jssas.2021.06.004
OpenAlex
W3174094059
Cited by
50
References
10
Citations by year
2026: 3 · 2025: 11 · 2024: 11 · 2023: 6 · 2022: 13 · 2021: 6
FWCI
5.38
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of the Saudi Society of Agricultural Sciences (publishedVersion, cc-by-nc-nd)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
Agricultural Research Development Agency
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
banana peel, banana blossom, agricultural waste valorization, novel foods, plant-based meat, confectionery, snacks, anti-inflammatory activity, antioxidant activity, nutritional composition

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