Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review
Arshied Manzoor, Saghir Ahmad
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.