Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes
DOI:
https://doi.org/10.70749/ijbr.v3i8.2215Keywords:
Value-added Product, Sustainability, Valorization, Bioactive Compounds, Functional Ingredient, Nutritional Benefits.Abstract
Fruits possess a variety of physiologically active compounds including polyphenols, vitamins, essential oils, terpenoids, and minerals, respectively that have ability to prevent disease and promote health. The production of different fruits around the world is 933.1 million metric tons in 2022-24. The global production of banana is around 135 million tons in 2023-2024 and banana peel makes up almost 35-40% of the fruit's weight that accounts for about 36 million tons annually. Moreover, global production of pomegranate and its byproducts reaches around 8.1 million tons annually and around 1.9 million metric tons of pomegranate peels are produced worldwide on annual basis These by-products, rich in dietary fiber, antioxidants, resistant starch, and bioactive compounds, improve the nutritional profile of value-added products, offering benefits such as antioxidant protection, glycemic control, and improved gut health. However, their incorporation significantly influences the physicochemical, rheological, sensorial, and cooking properties of value-added products. This review elaborates the composition and functional potential of pomegranate and banana by-products, their effects on products quality, and the challenges associated with their industrial application. It also highlights the need for advancements in processing techniques such as particle size reduction and encapsulation to mitigate adverse effects on dough behavior, firmness, and consumer acceptability. The paper also emphasizes the importance of understanding synergistic interactions between these by-products and developing consumer-centric products. Future research should focus on long-term stability, industrial scalability, and enhanced functionality through synergistic combinations. Pomegranate and banana by-products hold significant promise as functional ingredients into value-added products such as pasta, bakery items, beverages and functional and nutraceutical ingredients by contributing to sustainable food systems and addressing the growing demand for health-focused, eco-friendly products.
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