Composition, Functionality, and Use of Plantain Peel (Musa paradisiaca): A Scoping Review

Plantain (Musa paradisiaca) peel is an agro-industrial waste product with remarkable functional potential, attributed to its composition of bioactive compounds with antioxidant and antimicrobial properties. Given this scenario, this scoping review aimed to map and synthesize the scientific evidence regarding the nutritional composition and potential functionalities of plantain peel. A scoping review approach was used, and data were reported using the PRISMA-ScR checklist. The studies evaluating the use of plantain peel were included without restrictions on language or publication date. The following databases were searched: Embase, MEDLINE (via PubMed), Scopus, and Web of Science. Additional searches were conducted through Google Scholar. The protocol has been registered prospectively on the Open Science Framework. This review's findings included 53 studies. All of them presented methodological limitations that hindered further analysis and the generation of robust evidence. This analysis detailed the chemical composition of the peel, showing that it varies with ripeness stage and processing and is an excellent source of fiber and minerals. Several technological applications are explored, including the use of peel in the production of functional foods, the development of nanoparticles with antimicrobial activity, and its use as a substrate for the biosynthesis of industrial enzymes and citric acid. This review also addresses the possible health benefits that have already been studied in animal and in vitro models. Plantain peel is a promising agro-industrial by-product with high fiber, starch, and bioactive compound content and functional properties. Despite advances, challenges in sensory acceptance and process standardization limit industrial application. A key research gap remains in the systematic evaluation of antinutrient reduction (e.g., oxalates, phytates) and pesticide residue levels during the processing of plantain peel, a mandatory step before its widespread application in the food industry (e.g., flours and food additives). Further research on optimization and bioactive mechanisms is essential to enable its large-scale use and strengthen its role in the circular bioeconomy and human health.