Peel Seeds in Functional Food Innovation: A Review on Their Use in Protein Bars
Abstract
The increasing demand for convenient and nutritious food options has led to the development of high-nutrient protein bars as potential meal replacements. These bars are formulated to provide a balanced mix of protein, carbohydrates, healthy fats, and essential vitamins and minerals. This review aims to evaluate the efficacy and safety of high-nutrient protein bars as meal replacements. A comprehensive literature review was conducted to identify relevant studies that investigated the nutritional and health outcomes of consuming these bars. The results suggest that high-nutrient protein bars can serve as a convenient and effective approach to support weight management, improve muscle function, and enhance overall nutrition. However, the quality and safety of these products can vary significantly depending on their ingredients, manufacturing processes, and labeling claims. Therefore, it is essential to critically assess the nutritional content and safety of high-nutrient protein bars before recommending them as meal replacements.
Keywords: Protein bars, Weight management, Muscle function, Nutritional adequacy, Protein supplements, Meal alternatives.
Keywords:
Protein bars, Weight management, Muscle function, Nutritional adequacy, Protein supplements, Meal alternativesDOI
https://doi.org/10.22270/jddt.v15i4.7093References
1. Pavale J, Marijana S, Mihaela J, Zala JP, Sasa K, Miroslav H, et. al., High-protein bar as a replacement in elite sports nutrition: a pilot study, Foods, 2021; 10:2628. Doi. https://doi.org/10.3390/foods10112628
2. Keefe HRM, Nikshu S, Gerard PD, Drake MA, Role of sweeteners on temporality and bar hardening of protein bars, American dairy science association, 2019; 103:6032–6053. Doi. https://doi.org/10.3168/jds.2019-17995
3. Hallur NA, Sentiment analysis of protein bar consumers for effective digital marketing in irish retail sector-a behavioural approach, National collage of irland, 2021.
4. Rajam RP, Murugesan G, Vadivelkumar K, Menachisundaram V, Nutraceuticals - a review, World journal of pharmaceutical research, 2019; 8(11):1354-1374.
5. Tiwari RB, Advances in technology for production of fruit bar: A review, Pantnagar Journal of Research, 2019; 17(1):11-18.
6. Deng B, Lin Y, Wang C, Li F, Wang Z, Zhang H, Li XF, Chris Le X, Aptamer binding assays for proteins:The thrombin example-A review, Analytica cinema act, 2014. Doi. https://doi.org/10.1016/j.aca.2014.04.055
7. Pandey M, Verma R, Saraf SA, Nutraceuticals: new era of medicine and health, Asian journal of pharmaceutical and clinical research, 2010; 3(1):11-15.
8. Keservani RK, Kesharwani RK, Vyas N, Jain S, Raghuvanshi R, Sharma AK, Nutraceutical and functional food as future food: a review, Scholar research library, 2010; 10(1):106-116.
9. Subramaniam SM, Basri H, Development of high-protein bar incorporated with moringa oleifera flower, Enhanced knowledge in sciences and technology, 2024; 4(1):443-445. Doi.: https://doi.org/10.30880/ekst.2024.04.01.050.
10. Singh UK, Deshmukh SN, Nutraceuticals, MIT International journal of pharmaceutical sciences, 2016; 2(1):43-52.
11. Saadat S, Akhtar S, Ismail T, Sharif MK, Shabbir U, Ahmad N, Ali A, Multigum bar prepared from extruded legumes flour to address protein energy malnutrition, Italian journal of food science, 2020; 32:167-180.
12. Sharma SK, Chaudhary SP, RaoVk, YadavVk, Bisht TS, Standardization of technology for preparation and storage of wild apricot fruit bar, Journal food science and technology, 2013; 50(4):784-790. Doi. https://doi:10.1007/s13197-011-0396-y
13. Ibrahim SA, Ayad AA, Williams LL, Ayivi RD, Gyawali R, Krastanov A, Aljaloud SO, Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes, International journal of food science and technology, 2020. Doi. https://doi:10.1111/ijfs.14783
14. Gupta E, Mishra N, Mishra P, Sheikh A, Gupta K, Singh P, fruit peels: a strong natural source of antioxidant and prebiotics, Carpathian journal of food science and technology, 2020; 12(5):134-143. Doi. https://doi.org/10.34302/crpjfst/2020.12.5.10
15. Bagade SD, Handal PB, Lobo CB, Shinde SP, Banana Peel Bar: An Effective Nutritional Supplement, Journal of Drug Delivery and Therapeutics, 2025; 15(3):105–109. doi: https://doi.org/10.22270/jddt.v15i3.7051
16. Ashka F, Dubey PK, Kumar S, Banana peels as bioactive ingredients: a systematic review of nutritional and pharmacological attributes, Journal of food chemistry and nanotechnology, 2023; 9(S1): S577-S587. Doi. https://doi.org/10.17756/jfcn.2023-s1-073 .
17. Kokani R, Punekar HK, Waghmode AR, Study on formulation and preparation of nutri bar by using garden cress seed (lepidiumsativum l.), International journal of research and analytic reviews, 2018; 5(3);812-815.
18. Lakshmana PS, Prakash STNK, Kumar DC, Kumar SS, Raghvendran T, Nutraceuticals: A review, Elixer online journal, 2012; 46:8372-8377.
19. Mccann JC, Shigenaga MK, Mietus-snyder ML, Lal A, Suh SV, Krauss RM, Gildengorin GL, Goldrich AM, Block DS, Shenvi SV, Mchuge TH, Olson DA, Ames BN, A multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese: chronic inflammation blunts these improvments, FASEB journal, 2015; 29:3287-3301. Doi. https://doi:10.1096/fj.15-271833
20. Joyce SA, Kamil A, Fleige L, G. M. Gahan, The Cholesterol-lowering effect of oats and oat beta glucan: modes of action and potential role of bile acids and the microbiome, Frontiers in nutrition, 2019; 6(171). Doi. doi: https://doi.org/10.3389/fnut.2019.00171 .
21. Ranan PC, Miguel AO, Manufacturing of a Quinoa and Soy-Based Protein Bar Prototype, Industrial Engineering and Operations Management society international, 2024. Doi. https://doi.org/10.46254/AP05.20240221
22. Pang M, Trier C, Alexon C, Johnston CS, Daily ingestion of protein bars (with or without added fiber) increased energy intake and body fat mass after one week in healthy adults: A crossover trial, Journal of functional foods, 2023. Doi. https://doi.org/10.1016/j.jff.2023.105547
23. Sun-Waterhouse D, The development of fruit-based functional foods targeting the health and wellness market: A review, International Journal of Food Science & Technology, 2011; 1365-2621. Doi. https://doi.org/10.1111/j.1365-2621.2010.02499.x
24. Gupta E, Mishra P, Mishra N, Singh P, Sheikh A, Topic: utilization of fruit peel for the development of functional fruit peel bar, Food chemisty advances, 2023. Doi. https://doi.org/10.1016/j.focha.2023.100310
25. Umme H, Mohammad RA, Mohammad HM, Toma MA, Akhter D, Mohammad MAR, Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour, Foods and raw materials, 2021; 9(1):282-289. Doi. https://doi.org/10.21603/2308-4057-2021-2-282-289
26. Crocker LM, Depeters EJ, Fadel JG, Essex SE, et al.,“Ash Content of Detergent Fibers in Feeds, Digesta, and Feces and Its Relevance in Fiber Digestibility Calculations” Journal Of Dairy Science, 1998; 81(4):1010-1014. Doi. https://doi.org/10.3168/jds.S0022-0302(98)75662-0.
27. Bouraoui M, Richard P, Fichtali J,“A review of moisture content determination in foods using microwave oven drying”, Food Research International, 1993;26(1): 49-57. Doi. https://doi.org/10.1016/0963-9969(93)90105-R.
28. Fahey G, Novotny L, Layton B, Mertens D, “Critical Factors in Determining Fiber Content of Feeds and Foods and Their Ingredients” JAOACI, 2018; 102. Doi. https://doi.org/10.5740/jaoacint.18-0067.
29. Stone HS, Sidel J, Oliver S, Woolsey A, Singleton RC, Sensory evaluation by quantitative descriptive analysis Food technology, JFT, 1974; 28(11): 24-26. Doi. https://doi.org/10.1002/9780470385036.ch1c
30. Zhou X, Wang M, Zhang L, Liu Z, Su C, Wu M, et.al., Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage, LWT- food science and technology, 2022. Doi. https://doi.org/10.1016/j.lwt.2022.113607
31. Applegate E, Carins J, Vincze L, Stainer M, Irwin C, The impact of front-of-package design features on consumers’ attention and selection likelihood of protein bars: An eye-tracking study, 2025. Doi. https://doi.org/10.1016/j.foodqual.2025.105427
32. Selokar N, Vidyalakshmi R, Thiviya P, Ramachandran V, Sinija N, Hema v, Assessment of nutritional quality of non-conventional millet malt enriched bar, Journal of food processing and preservation, 2022; 46(17271):1-12. Doi. https://doi.org/10.1111/jfpp.17271
33. Onwezen MC, Bouwman EP, Reinders MJ, Dagevos H, A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat, Journal of Appetite, 2021; 159:1-57. Doi. https://doi.org/10.1016/j.appet.2020.105058
34. Sinha J, Singh V, Singh J, Rai AK, Phytochemistry, Ethnomedical Uses and Future Prospects of Mahua (Madhucalongifolia) as a Food: A Review, Journal of nutrition and food science, 2017; 7(1):1-7. Doi. https://doi.org/10.4172/2155-9600.1000573
35. Volf E, Simakova I, Eliseev YU, Perkel R, Malyshev E, Zinin A, Quality and safety problems of sports nutrition products, Agronomy research, 2020; 18:1888-1896. Doi. https://doi.org/10.15159/AR.20.092
36. Gill A, Meena GS, Formulation of functional energy bars using dairy and non-dairy ingredients: A review, International journal of chemical studies, 2020; 8(6):1337-1342. Doi. https://doi.org/10.22271/chemi.2020.v8.i6s.10946
37. Abdel-salam FF, Ibrahim RM, Ali MI, Formulation and evaluation of high energy-protein bars as a nutritional supplement for sports athletics, American journal of food science and technology, 2022; 10(1):53-65. Doi. https://doi.org/10.12691/ajfst-10-1-8
38. Wan syakirah WA, Mouthie NA, Utilization of okara in food technology: innovations in okara energy bar formulation, International Conference on Engineering, Technology & Social Science, 2024.
39. García NP, Barberan´ MV , Icardo MC, Simo-Alfonso EF, Benavente F, Lerma-García MJ, Herrero-Martínez JM, Aptamer-based stir bar sorptive extraction combined with MALDI-TOF-MS for the analysis of milk protein allergen β-lactoglobulin in foods, Microchemical journal, 2024. Doi. https://doi.org/10.1016/j.microc.2023.109814
40. Dávila-Aviña JE, Solís-Soto LY, Rojas-Verde G, Salas NA, Sustainability and Challenges of Minimally Processed Foods, Researchgate, 2015.
41. Ayala-Zavala JF, Rosas-Dom´ınguez C, Vega-Vega V, Gonzalez-Aguilar GA, Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation, Journal of food science, 2010; 75(8):R175-R181. Doi. Doi: https://doi.org/10.1111/j.1750-3841.2010.01792
42. Lucarini M, Durazzo A, Bernini R, Campo M, Vita C, Souto EB, Lombardi-Boccia G, Mohamed RF7, Santini A, Romani A, Fruit wastes as a valuable source of value-added compounds: a collaborative perspective, Molecules, 2021; 26(6338):1-27. Doi. https://doi.org/10.3390/molecules26216338
Published
Abstract Display: 287 
PDF Downloads: 281 PDF Downloads: 0 How to Cite
Issue
Section
Copyright (c) 2025 Ankita Ashok Ghaytadak, Prajkta Annasaheb Kate, Sanket Pandurang Shinde
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
How to Cite
.