Development of a High-Protein Sports Drink Using Banana Peel Protein-Fortified Guava Juice

Abstract

This study aimed to develop a high-protein sports drink by incorporating banana peel protein (BPP) into guava juice and to evaluate its nutritional, functional, physicochemical, and sensory qualities during storage. Four formulations (T₀–T₃) were prepared with increasing levels of BPP. The results showed that protein content increased significantly across treatments, with T3 exhibiting the greatest improvement, confirming the effectiveness of BPP as a plant-based protein enhancer. Antioxidant activity and total phenolic content also increased with BPP fortification, along with notable rises in minerals such as calcium and magnesium. Although vitamin C levels decreased with higher BPP inclusion, the overall nutritional value improved. During 30 days of storage, all samples showed slight but expected changes in pH, acidity, total soluble solids, and color; however, these remained within acceptable limits. Sensory evaluation revealed that all fortified drinks maintained good acceptability, with T₃ receiving the most favorable overall response among the fortified treatments. The study demonstrates that banana peel, an underutilized agro-waste resource, can be transformed into a valuable functional ingredient for sports beverages. Incorporating BPP not only enhances nutritional properties but also supports sustainability through waste reduction. Overall, BPP-fortified guava juice shows strong potential as an affordable, nutritious, and consumer-friendly sports drink option for health-conscious individuals.