Abstract:
Biotechnological valorization of food waste into functional ingredients emerges as an attractive green solution, feasible for the foodproduction chain worldwide. A variety of key technologies, including microbial fermentation, enzyme hydrolysis, and membranefiltration, can be employed to develop bioactive compounds with supplemented nutrition and techno-functional features from foodwaste. 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 benefitsresulting from food products or semi-finished foods and beverages, including enhanced bioavailability, antioxidant activity,improved nutritional value, and extended shelf life, may be achieved using biotechnological approaches, predominantly thesenovel bioactive ingredients. Furthermore, numerous process optimization techniques, like kinetic modeling, response surfacemethodology (RSM), and techno-economic assessment, have been adopted to enhance bioproduction, cost, and scale-up. Finally,successful commercial case reports demonstrate the usefulness of using these food-waste-derived ingredients in the creationof functional foods, nutraceuticals, and active packaging. In any case, large-scale generation, along with regulatory approvalrequirements and consumer acceptance, limit the widespread adoption of this technology. Therefore, the ultimate objective of thereview is to characterize the current situation and propose potential research that would aid the establishment of sustainable andcircular food regions through novel waste valorization. Additionally, governments and industry should establish guidelines andincentives to ensure that food production using these technologies remains both environmentally and economically sustainable
