Abstract
Bananas (Musa acuminata) are among the key intercontinental economic crops and one of the world's most purchased fresh fruits. Banana peel, the outer shell of banana fruit is a major by-product left after banana utilization, contribute significantly to agricultural waste but also hold significant potential as a useful resource. This review paper focuses on the nutritional profile and value addition of banana peels with focus on how they can contribute to waste management and sustainable food system. Nearly 30 to 40% of the total fruit weight is of banana peels which are rich in dietary fiber, carbohydrates, proteins, minerals, and vital bioactive compounds which include phenolics, flavonoids, tannins, and antioxidants. These components provide important functional and health promoting properties such as antimicrobial, antioxidant, anti-inflammatory, and cholesterol lowering effects. Various fiber extraction techniques such as chemical treatment, enzymatic processing, and eco-friendly extraction methods have been developed to obtain high quality cellulose and dietary fiber from banana peel. Functional properties of extracted fibers can be further enhanced through the implementation of biorefining and modification techniques, enabling their application in food as well as in non-food industries. In addition to food applications, banana peel can be used for enzyme production, water purification, nanoparticle synthesis, and in animal fodder. Banana peels can also be utilized as a low cost biosorbent making it a useful tool for removing heavy metals and pollutants from contaminated water. The utilization of banana peel contributes to waste reduction, promotes sustainable resource management and zero waste concept. Banana peels waste conversion into valuable products supports circular bioeconomy principles and offer economic and environmental benefits. Further research can be carried out to improve processing techniques and expand the commercial utilization of banana peels