Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and sustainable functional foods, specifically to the development of nutritious, fibre-rich snack products utilizing upcycled banana peels. More particularly, the invention pertains to a process for preparing energy bites from banana peel waste, thereby promoting waste valorization, sustainability, and enhanced dietary fibre intake, while addressing environmental concerns associated with fruit peel disposal.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Food waste is also a global issue and banana peels are one of the main contributors to the problem. These peels are normally considered agricultural wastes yet they are good priorities of useful nutrients such as dietary fibre, polyphenols and bioactive compounds, which have antioxidant and anti-inflammatory effects. Disposing of them as part of customary practice not only contributes to the environmental degradation caused by the exacerbation of the levels of organic matter in landfills, but also constitutes a waste of nutritional resources that is not used to its fullest potential.
At the same time, the current food environment is getting progressively filled with ultra-processed energy-rich snack foods, which are often rich in refined sugars and saturated fats, but lack dietary fibre and other important micronutrients like potassium, magnesium, and vitamin C. This nutrient imbalance explains the increasing cases of non communicable diseases (NCDs) like obesity, diabetes type 2, heart diseases. This means that the market requires new, functional, sustainable food that can be used as an alternative snack product with the increased consideration of public health benefits and the awareness of the population.
This invention seeks to tackle both problems, nutritional insufficiency and food waste, by upcycling banana peels into energy bites that people find palatable and that are nutrient-dense. The encompassing of reduced process, naturally derived sweeteners and functional components has ensured that these energy bites have achieved a large proportion of dietary fibre and bioactive compounds, making these bites suitable to the dietary habits of health-conscious people. Moreover, such strategy will also add to the circular economy, as we can apply waste-to-value initiatives to food product development and provide a lasting model that will help to reduce organic waste and improve the outcomes related to the health of people.
The current situation is that the world food system is having to contend with an upsurge in food waste and an epidemic of chronic diseases tied to dietary maladies. According to the estimate of the Food and Agriculture Organization (FAO), about a third of all food produced globally goes to waste with much of it in the form of fruit and vegetable residues. This is because the number of people who consume bananas in the whole world is very large so that a big percentage of them are banana peels. Banana peels are inedible garbage that, even though are accessible sources of nutrients like potassium, polyphenols, essential amino acids, dietary fiber, and antioxidants, such as catecholamines and dopamine, most of their potential nutritional and functional value are not utilized in the current methods of wastes management (i.e., composting and landfilling). In the interim, highly processed snacks that contain significant amounts of added sugar and fat in the form of saturated fat and low nutritional density and too many calories remain an enormous aspect of the food industry. Due to these items, the occurrence of metabolic disorders like obesity, type 2 diabetes, and cardiovascular disease is increasing. This nutrition gap shows a significant urgency to have functional snack replacements that meet consumer preferences in terms of taste and convenience, in addition to possessing health benefits and promoting long-term food sustainability. The technology of using previously unreleased food finds a new application in the creation of energy bites that have banana peel as the most basic ingredient. By adding natural carbohydrates, vegetable proteins and fiber, the same bite-sized snacks will deliver longer sustained energy, as well as deliver superior nutritional profiles. The banana peel can also be used on consumer ready products, thereby encouraging nutritional adequacy and sustainability. This agrees with zero-waste initiatives, the circular economy and the emerging consumer pressure to have healthy and functional meals that are not only health conscious but environmental friendly. On a final note, an essential intersection of food science, sustainability and the health of people is covered by transforming banana peels wastes into productive energy pieces. The method assists in bringing more accessible, healthier snacks to more people with diverse health-conscious customers, having fewer environmental impacts, and using unutilized bioresources.
Banana peels end up becoming food waste, whereas, the proposed technical solution is based on upcycling it into nutritious and functional energy nutrient-dense bites with nutritional value benefit, as well as environmental sustainability. There is first thorough cleaning and sanitizing of fresh banana peels with food grade chemicals to remove surface contamination and microbiological contamination. The sensitive phytochemicals are then preserved by use of controlled heat treatment (blanching and drying) that helps to reduce moisture content and eliminate enzymatic activity. When dried, the peels are crushed into a homogenous fine powder, which works best as an add-in to food matrices without compromising on texture.To enhance the organoleptic quality and nutritional status of the product, this banana peel flour is then mixed with vegetal binders (such as nut butters or seed pastes), natural sweeteners (such as dates or honey), or additional constituents such as oats, flaxseeds, or chocolate. To maintain the nutrient stability and extend shelf life time without the application of artificial food additives, the mixture is then tempered in to consistent bite-sized pieces through shaping (low temperatures) methods or cold extrusion. Some of the various nutritional and physicochemical tests that the final products undergo include tests on fiber content, antioxidant activity, microbiological safety and shelf-stability. Completing the process of valuing an agricultural by-product, this whole cycle turned the product into more of a high-fibre, micronutrient-rich snack alternative that is in line with what consumers are longing to get a scoop of products that are sustainable and health-nurturing.
Several patents issued for upcycled food products but none of these are related to the present invention. Patent US10441093B2 relates to production of a healthy food product using plant-based materials such as the fruit peels in order to create high-fiber, antioxidant-based snack foods. Emphasizing a sustainable aspect of the invention, the food waste material as a raw material source and being a healthy alternative to conventional snack food, it does not actually include specific procedures in the formulation to give it sustainability and better leave a lesser environmental footprint, which is to support the digestive health and lower the impact on the environment itself.
Another patent US20190053544A1 relates to transforming banana peels into a food product, rich in nutrients, that people can eat. It is an area of concentration; to dry, grind and add banana peel powder to consumables to boost the dietary fiber and antioxidants and make food waste. The innovation enhances sustainability and functional food innovation.
Another patent IN202021038880A relates to the manufacture of healthy snack bar recipes with fruit peels, especially banana peels, as a way of decreasing food waste and increasing the amount of dietary fiber consumed. In the patent, the blending of fruit peels with other natural products is aimed to produce shelf-stable, health-oriented snacks that are sustainable, low cost and can be produced on a large scale.
Another patent US5972344A relates to an extract composition derived from the peel of a banana and the method for producing the extract composition. An aqueous solvent is combined with the peel of a banana. If the banana is unripe, a base is also added. The mixture is homogenized and allowed to react at least until a black supernatant appears. The entire slurry is filtered. The resulting extract is used alone or combined with a cream or ointment. Medicinal benefits of the extract include relief from pain, swelling, itching, bruising, wrinkles, and sunburn.
Another patent WO2005092985A1 concerns a material based on plant fibers, consisting essentially of banana peel and/or banana tree chips, a method for making same and uses thereof, said material exhibiting liquid absorbing properties, heat-and sound-insulating properties, as well as fireproof properties.
OBJECTS OF THE INVENTION
Main object of the present invention is to a process for the preparation of fibre-rich energy bites from upcycled banana peels and the product thereof.
Another object of the present invention is to develop a process for preparing energy bites using banana peel waste as the primary ingredient, ensuring a high-fibre and nutrient-rich product.
Another object of the present invention is to reduce food waste by upcycling discarded banana peels into a value-added, edible product, contributing to environmental sustainability.
Another object of the present invention is to produce a ready-to-eat snack that is safe, palatable, and enriched with dietary fibre, beneficial phytochemicals, and natural energy-boosting properties.
Another object of the present invention is to provide a cost-effective and eco-friendly method of producing functional food products using readily available fruit peel waste.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to the development of a sustainable, fibre-rich functional snack prepared by upcycling banana peels, which are typically discarded as waste. The invention provides a novel process for producing energy bites using banana peels as a primary ingredient, thereby transforming an agricultural by-product into a nutrient-dense, ready-to-eat snack.
In the disclosed process, banana peels are cleaned, processed, and blended with complementary natural ingredients to enhance palatability, texture, and nutritional value. The formulation results in energy bites that are high in dietary fibre, antioxidants, and essential nutrients, offering a healthier alternative to conventional snacks. This product is particularly suitable for individuals seeking plant-based, eco-friendly, and functional food options.
The invention not only promotes waste reduction and environmental sustainability but also addresses the growing demand for sustainable snack products by valorizing fruit peel waste. Additionally, the process is cost-effective, scalable, and adaptable for commercial production, contributing to circular economy practices in the food industry.
Herein enclosed a method for the preparation of fibre-rich energy bites from upcycled banana peels, the method comprising the steps of:
Collecting ripe banana peels and washing them thoroughly with clean water to remove dirt and contaminants;
Blanching the washed banana peels in boiling water for five minutes to reduce bitterness and microbial load;
Cooling and grinding the blanched banana peels into a fine puree and storing the puree in an airtight container;
Mixing 25 g of the prepared banana peel puree with 30 g of rolled oats and 15 g of chopped dates or raisins in a mixing bowl;
Adding 20 g of peanut butter or almond butter and 10 g of honey or jaggery to the mixture to act as natural binders;
Optionally incorporating ingredients selected from flaxseeds, cocoa powder, cardamom, or cinnamon to enhance flavour and nutrition;
Thoroughly blending the mixture to obtain a cohesive dough-like consistency;
Portioning the mixture into approximately 20 g portions and shaping into rectangular energy bites; and
Storing the shaped energy bites in airtight containers at room temperature for a shelf life of 7 to 10 days.
The blanching step is carried out specifically to reduce bitterness and microbial contamination in the banana peels.
The peanut butter or almond butter serves as a natural binding agent for combining dry and wet ingredients.
Optional ingredients such as flaxseeds, cocoa powder, cardamom, or cinnamon are added to improve flavour profile and nutritional value of the energy bites.
The final product is a plant-based, fibre-rich, ready-to-eat snack prepared without the use of synthetic additives or preservatives.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 preparatory images of the product
Fig. 2 final product
Fig. 3 X-ray Diffraction (XRD) scan of banana peel powder used in the formulation of energy bites reveals a broad diffraction peak between 2-theta = 10 byla Production of banana peel powder used in energy bite formulation, such as 30 disclosing the non-crystalline or amorphous nature of the sample. This is evidence of interruption in the crystalline structure of cellulose, which proves that the process makes cellulose more digestible and capable of incorporation into functional food matrices.
BRIEF DESCRIPTION OF THE TABLES
Table 1: Estimated Values per 100g of Product
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, a sustainable method for preparing fibre-rich energy bites by upcycling banana peels into a nutritious and functional snack.
In some embodiments of the present invention, the process begins with the collection of ripe banana peels, which are thoroughly washed with clean water to remove dirt and contaminants.
In some embodiments of the present invention, the cleaned peels are blanched in boiling water for five minutes to reduce bitterness and microbial load, after which they are cooled and ground into a fine puree and stored in an airtight container.

In some embodiments of the present invention, for the preparation of a 100 g batch, 25 g of banana peel puree or powder, 30 g of rolled oats, 20 g of peanut or almond butter, 15 g of chopped dates or raisins, and 10 g of honey or jaggery are combined.
In some embodiments of the present invention, Optional ingredients such as flaxseeds, cocoa powder, cardamom, or cinnamon may also be added to enhance flavour and nutrition.
In some embodiments of the present invention, the banana peel puree is first mixed with oats and chopped dry fruits, followed by the addition of peanut or almond butter and honey or jaggery to serve as natural binders.
In some embodiments of the present invention, the resulting mixture is thoroughly blended to form a cohesive dough-like consistency, which is then portioned into 20 g pieces and shaped into rectangular energy bites by hand or with moulds.
In some embodiments of the present invention, the finished bites are stored in airtight containers at room temperature, where they remain fresh for 7 to 10 days, offering a ready-to-eat, plant-based snack that is both nutrient-dense and environmentally sustainable.
Herein enclosed a method for the preparation of fibre-rich energy bites from upcycled banana peels, the method comprising the steps of:
Collecting ripe banana peels and washing them thoroughly with clean water to remove dirt and contaminants;
Blanching the washed banana peels in boiling water for five minutes to reduce bitterness and microbial load;
Cooling and grinding the blanched banana peels into a fine puree and storing the puree in an airtight container;
Mixing 25 g of the prepared banana peel puree with 30 g of rolled oats and 15 g of chopped dates or raisins in a mixing bowl;
Adding 20 g of peanut butter or almond butter and 10 g of honey or jaggery to the mixture to act as natural binders;
Optionally incorporating ingredients selected from flaxseeds, cocoa powder, cardamom, or cinnamon to enhance flavour and nutrition;
Thoroughly blending the mixture to obtain a cohesive dough-like consistency;
Portioning the mixture into approximately 20 g portions and shaping into rectangular energy bites; and
Storing the shaped energy bites in airtight containers at room temperature for a shelf life of 7 to 10 days.
The blanching step is carried out specifically to reduce bitterness and microbial contamination in the banana peels.
The peanut butter or almond butter serves as a natural binding agent for combining dry and wet ingredients.
Optional ingredients such as flaxseeds, cocoa powder, cardamom, or cinnamon are added to improve flavour profile and nutritional value of the energy bites.
The final product is a plant-based, fibre-rich, ready-to-eat snack prepared without the use of synthetic additives or preservatives.
EXAMPLE 1
Materials and Methods
Ingredients: (per 100g batch):
Banana peel powder: 25g, rolled oats: 30g, Peanut butter/almond butter: 20g, Dates or raisins (chopped): 15g, Honey or jaggery: 10g, Optional: Flaxseeds, cocoa powder, cardamom, or cinnamon
Step-by Step methodology
Collection and Preparation of Banana Peels:
- Collect ripe banana peels, wash thoroughly in clean water.
- Blanch in boiling water for 5 minutes to reduce bitterness and microbial load.
- Grind into fine puree and store in airtight container.
Mixing and Binding:
- In a mixing bowl, combine banana peel puree, oats, and chopped dry fruits.
- Add peanut/almond butter and honey to bind the dry ingredients.
Shaping:
- Roll small portions into rectangular energy bites (~20g each).
Storage:
- Store in an airtight container at room temperature for up to 7–10 days.
EXAMPLE 2
RESULTS

Table 1: Estimated Values per 100g of Product
Nutrient Estimated Value Primary Contributors
Fat 14–17 g Peanut butter, nuts, oats
Protein 8–10 g Oats, peanut butter, nuts
Ash Content 1.8–2.5 g Banana peel, nuts, oats
Vitamin C 4–9 mg Banana peel (may reduce if heat-treated)
Carbohydrates ~45–55 g Oats, jaggery powder, banana peel
Energy (Calories) ~350–400 kcal Predominantly from fats and carbohydrates

ADVANTAGES OF THE INVENTION:
Another common by-product in the food industry, banana peels, is utilized in the making of the energy bites, which makes a huge difference in reducing organic waste. The solution will minimize the strain of disposing of the fruit waste on the environment, and a circular economy method of banana accessorizing as well as waste disposal will be achieved by not sending the banana peels to landfills. This enhances resource economics in the agricultural sector and is in line with international sustainability agendas. Banana peels contain both soluble and insoluble dietary fiber, a vital component that can help keep people full, regulate blood sugar, and promote intestinal health. By incorporating banana peel powder in snack formulas, the product fits the demand of fiber shortage in modern regimes and boosts daily fiber intake naturally by a daily required amount without the use of synthetic supplements. The recipe is much focused on clean-label principles by applying only natural ingredients and dropping such artificial preservatives, artificial flavors, or chemical stabilizers. This reduces the risk of any potentially dangerous effects associated with the addition of new chemicals and ensures that the product is acceptable by health-sensitive consumers who seek less processed food products. Designed keeping price in mind and also with easy accessibility, these energy bites could be prepared by using raw materials in low-cost, locally sourced, and some low energy-intensive processing. Due to the scalability of the production method to small and medium-sized firms, it is particularly suited to the model of decentralized food production, the production of projects led by women, and rural entrepreneurship.
 
, C , Claims:1. A method for the preparation of fibre-rich energy bites from upcycled banana peels, the method comprising the steps of:
a) collecting ripe banana peels and washing them thoroughly with clean water to remove dirt and contaminants;
b) blanching the washed banana peels in boiling water for five minutes to reduce bitterness and microbial load;
c) cooling and grinding the blanched banana peels into a fine puree and storing the puree in an airtight container;
d) mixing 25 g of the prepared banana peel puree with 30 g of rolled oats and 15 g of chopped dates or raisins in a mixing bowl;
e) adding 20 g of peanut butter or almond butter and 10 g of honey or jaggery to the mixture to act as natural binders;
f) optionally incorporating ingredients selected from flaxseeds, cocoa powder, cardamom, or cinnamon to enhance flavour and nutrition;
g) thoroughly blending the mixture to obtain a cohesive dough-like consistency;
h) portioning the mixture into approximately 20 g portions and shaping into rectangular energy bites; and
i) storing the shaped energy bites in airtight containers at room temperature for a shelf life of 7 to 10 days.
2. The method as claimed in claim 1, wherein the blanching step is carried out specifically to reduce bitterness and microbial contamination in the banana peels.
3. The method as claimed in claim 1, wherein the peanut butter or almond butter serves as a natural binding agent for combining dry and wet ingredients.
4. The method as claimed in claim 1, wherein optional ingredients such as flaxseeds, cocoa powder, cardamom, or cinnamon are added to improve flavour profile and nutritional value of the energy bites.
5. The method as claimed in claim 1, wherein the final product is a plant-based, fibre-rich, ready-to-eat snack prepared without the use of synthetic additives or preservatives.