Nutraceuticals and Circular Bioeconomy from Banana

Abstract

Banana, one of the world’s most consumed fruits, offers immense potential for a circular bioeconomy through innovative value addition. Starch-rich cultivars and export-reject bananas are being transformed into low-fat chips, high resistant starch flour, modified starches provides low glycaemic, ready-to-cook foods and functional instant powders that support food security, improve satiety and
promote gut health. Ripe banana powder, puree, non-starch polysaccharides, clarified fortified juices, wine and vinegar add versatility in the banana based products basket. Banana biomass, including leaves, flower, rhizome, peel and pseudo-stem residues, has also been utilized for producing xylitol-based low GI sugar free confectioneries, diabetic-friendly syrups and nutraceutical products.
Encapsulation technologies using banana starch have enabled controlled delivery of probiotics and bio-actives such as β-carotene, laminarin and fish oil, enhancing stability and bioavailability for functional foods. Central core stem juice fortified with minerals like iron and vitamins demonstrates the potential of underutilized biomass for nutritionally enriched beverages with entrepreneurship opportunities. Beyond food applications, banana biomass has been converted into hydrogels, bioplastics, intelligent packaging materials, thermoplastic cutlery, fibre composites and biodegradable alternatives. Peel derived pectin, anthocyanin from flower,
cellulose from pseudostem, mid rib, dietary fibre from scutcher and rhizomebased products, further support a zero-waste framework, highlighting banana as a sustainable resource for food, nutraceutical, biomedical and eco-friendly industrial applications.