Exploring the bioactive potential of fruit peels: A comprehensive Review

Abstract

Fruit processing industries generate large quantities of byproducts, particularly fruit peels, which constitute up to 30–50 % of total fruit mass. These peels are rich in bioactive compounds such as polyphenols (e.g., gallic acid and catechins), flavonoids, carotenoids, vitamins (C and E), essential oils, dietary fiber, and pectin. Numerous studies have demonstrated their strong antioxidant capacity (e.g., DPPH scavenging activity >80 %), along with anti-inflammatory, antimicrobial, and anticancer properties. Epidemiological and preclinical data suggest these compounds play roles in supporting cardiovascular function, modulating gut microbiota, improving glycemic control, and promoting bone health.

This review critically explores the valorization of fruit peels from common fruits such as orange, pomegranate, banana, and mango in the formulation of functional foods, nutraceuticals, and therapeutic agents. Recent advancements in extraction techniques, including ultrasound-assisted, microwave-assisted, and enzyme-assisted extraction, have significantly improved the yield and purity of these bioactives. However, challenges remain in terms of standardization of bioactive content, enhancement of bioavailability (e.g., through nanoencapsulation), and mitigation of potential toxicological risks associated with high-dose or improperly processed extracts.

Overall, the integration of fruit peel-derived bioactives into commercial applications represents a viable approach to reduce agri-food waste, promote sustainability, and develop cost-effective health-promoting products. Future research should prioritize clinical validation, safety assessment, and regulatory standardization to facilitate large-scale implementation.