Banana: A comprehensive review of its nutritional value, medicinal potential, antimicrobial properties and by-product utilization 

Abstract

Banana (Musa spp.) is one of the most widely consumed fruits globally, valued not only for its palatability and nutritional richness but also for its significant health-promoting properties and versatile by-product applications. This review provides a comprehensive analysis of banana from a multi-dimensional perspective, encompassing its nutritional composition, medicinal properties, antimicrobial activity, and sustainable utilization of its by-products. Nutritionally, bananas are a rich source of carbohydrates, dietary fiber, essential vitamins (especially vitamin B6 and vitamin C), minerals such as potassium and magnesium, and bioactive compounds including polyphenols and flavonoids. Medicinally, various parts of the banana plant have demonstrated anti-inflammatory, anti-diabetic, anti-ulcer, and wound-healing properties, widely recognized in traditional and modern therapeutic applications. Additionally, numerous studies highlight the antimicrobial activity of banana extracts against a range of bacterial and fungal pathogens, attributed to their phytochemical content. The review also explores the valorization of banana peels, pseudostems, and leaves in the development of biofuels, biodegradable packaging, animal feed, and other industrial products, contributing to waste reduction and circular bioeconomy. Overall, this multi-dimensional insight into bananas underscores their potential as a functional food and an important raw material for sustainable applications in food, pharmaceutical, and industrial sectors.