A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad +1 more
Food Frontiers
Abstract
ABSTRACT Biotechnological valorization of food waste into functional ingredients emerges as an attractive green solution, feasible for the food production chain worldwide. A variety of key technologies, including microbial fermentation, enzyme hydrolysis, and membrane filtration, can be employed to develop bioactive compounds with supplemented nutrition and techno‐functional features from food waste. In the present review, progress in the valorization of several types of food‐waste streams, including fruit peels, spent grain, dairy whey, grape pomace, vegetable by‐products, and seafood residue, has been discussed in depth. In addition, many benefits resulting from food products or semi‐finished foods and beverages, including enhanced bioavailability, antioxidant activity, improved nutritio