Banana inflorescence as a new source of bioactive and pharmacological ingredients for food industry

Abstract

The banana inflorescence, often disregarded as a by-product of banana cultivation, holds significant untapped potential as a sustainable source of nutrition and medicinal compounds. Its overlooked status contributes to food waste, posing challenges to both food security and economic sustainability worldwide. Recent research indicates that banana inflorescence contains a rich array of bioactive phytochemicals with proven health benefits, including the potential to combat prevalent non-communicable diseases such as coronary heart disease, cancer, diabetes, and high cholesterol levels. Moreover, it has a unique composition, including phenolic compounds, flavonoids, saponins, steroids, and essential microelements, makes it valuable for enhancing women's health during pregnancy and lactation. Despite these promising attributes, the utilization of banana inflorescence as a functional food and nutraceutical resource remains underexplored and currently, there is no comprehensive review paper to investigate this potential. This review aims to address this gap by systematically examining the diverse array of functional bioactive compounds present in different banana cultivars and varieties, their pharmacological activities, and their potential applications in the food industry. Furthermore, it highlights current efforts in harnessing the health-promoting properties of banana inflorescence and outlines future directions for research and development in functional food and nutraceutical formulations. By shedding light on the multifaceted benefits of banana inflorescence, this review seeks to catalyze greater attention and investment in leveraging this valuable resource for sustainable food production.