Exploring the bioactive potential of fruit peels: A comprehensive Review

• Fruit peels are rich in bioactives with nutritional and therapeutic value. • They offer antioxidant, anti-inflammatory, and antimicrobial health effects. • Fruit peels are used in culinary, nutraceutical, and pharmaceutical products. • Valorizing fruit peels promotes health, reduces waste, and supports green tech. 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.

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Publication Details

Journal
Food Chemistry Advances
Published
2025-10-15
DOI
https://doi.org/10.1016/j.focha.2025.101136
Citations
1
Primary Topic
Phytochemicals and Antioxidant Activities
Type
article
Field-Weighted Citation Impact
0.77
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article

Exploring the bioactive potential of fruit peels: A comprehensive Review

Urba Shafiq Sidiqi, Aamir Hussain Dar, Umme Habiba, Rahul Singh et al.
1 citations
Food Chemistry Advances
Phytochemicals and Antioxidant Activities
0.77
article

Exploring the bioactive potential of fruit peels: A comprehensive Review

Urba Shafiq Sidiqi, Aamir Hussain Dar, Umme Habiba, Rahul Singh, Toiba Majeed, Pankaj B. Pathare, Madiya Manzoor
article en
1 citations

Abstract

• Fruit peels are rich in bioactives with nutritional and therapeutic value. • They offer antioxidant, anti-inflammatory, and antimicrobial health effects. • Fruit peels are used in culinary, nutraceutical, and pharmaceutical products. • Valorizing fruit peels promotes health, reduces waste, and supports green tech. 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.

Food Chemistry AdvancesVol. 9
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (IN), Integral University (IN), Islamic University of Science and Technology (IN), Sultan Qaboos University (OM)
Openalex Percentile: Top 24%
Phytochemicals and Antioxidant Activities
0.77
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