Valorization of custard apple (Annona squamosa) seeds and peels: composition, extraction technologies, and food applications

Abstract

Custard apple processing generates significant by-products, particularly seeds and peels, which are rich in bioactive compounds with potential application in food and nutraceutical industries. This review examines the composition of these by-products and the conventional and emerging extraction technologies used to recover valuable compounds, including phenolics, lipids, and proteins. The potential applications of these components as natural preservatives, functional ingredients, edible coatings/films, oil and protein isolates are also discussed. Despite their promising potential, several challenges limit their use, including the presence of toxic compounds, the scalability of extraction techniques, seasonal availability of raw materials, and sensory limitations that affect consumer acceptance. In addition, regulatory and safety considerations remain critical for their successful incorporation into food systems. Future research should focus on developing safe, sustainable, and scalable processing technologies to fully unlock the valorization potential of custard apple by-products and support their industrial application.