Valorization of food waste into functional ingredients supports a sustainable strategy for the food industry
Abstract Food waste contains valuable compounds such as polyphenols, dietary fibers, and proteins that can be recovered and utilized in functional food systems. However, existing literature often lacks an integrated view that connects specific food waste types with suitable extraction technologies a...
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| Format: | Article |
| Language: | English |
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Springer
2025-08-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00584-3 |
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| _version_ | 1849226198303899648 |
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| author | Md. Suhel Mia Md. Monir Ahmed Wahidu Zzaman |
| author_facet | Md. Suhel Mia Md. Monir Ahmed Wahidu Zzaman |
| author_sort | Md. Suhel Mia |
| collection | DOAJ |
| description | Abstract Food waste contains valuable compounds such as polyphenols, dietary fibers, and proteins that can be recovered and utilized in functional food systems. However, existing literature often lacks an integrated view that connects specific food waste types with suitable extraction technologies and their potential applications in functional food systems. This review explores the sources of food waste generation and their valorization into food products by analyzing recent published works. It highlights key findings by identifying major compounds such as polyphenols, dietary fibers, and proteins derived from food waste, along with their recovery methods and incorporation into value-added food products. It also highlights the benefits and challenges of this pathway, offering new insights into sustainable waste utilization strategies and contributing to current research on circular bioeconomy practices. Concluding that the valorization of food waste is a promising strategy for addressing global food waste issues and achieving sustainable waste management. |
| format | Article |
| id | doaj-art-3e00265c29ef4e8ab9a246fcd3636bce |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-3e00265c29ef4e8ab9a246fcd3636bce2025-08-24T11:34:08ZengSpringerDiscover Food2731-42862025-08-015113510.1007/s44187-025-00584-3Valorization of food waste into functional ingredients supports a sustainable strategy for the food industryMd. Suhel Mia0Md. Monir Ahmed1Wahidu Zzaman2Department of Food Engineering and Tea Technology, Shahjalal University of Science and TechnologyDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and TechnologyDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and TechnologyAbstract Food waste contains valuable compounds such as polyphenols, dietary fibers, and proteins that can be recovered and utilized in functional food systems. However, existing literature often lacks an integrated view that connects specific food waste types with suitable extraction technologies and their potential applications in functional food systems. This review explores the sources of food waste generation and their valorization into food products by analyzing recent published works. It highlights key findings by identifying major compounds such as polyphenols, dietary fibers, and proteins derived from food waste, along with their recovery methods and incorporation into value-added food products. It also highlights the benefits and challenges of this pathway, offering new insights into sustainable waste utilization strategies and contributing to current research on circular bioeconomy practices. Concluding that the valorization of food waste is a promising strategy for addressing global food waste issues and achieving sustainable waste management.https://doi.org/10.1007/s44187-025-00584-3Food wasteSustainableBioactive compoundsNatural antioxidantsFunctional food |
| spellingShingle | Md. Suhel Mia Md. Monir Ahmed Wahidu Zzaman Valorization of food waste into functional ingredients supports a sustainable strategy for the food industry Discover Food Food waste Sustainable Bioactive compounds Natural antioxidants Functional food |
| title | Valorization of food waste into functional ingredients supports a sustainable strategy for the food industry |
| title_full | Valorization of food waste into functional ingredients supports a sustainable strategy for the food industry |
| title_fullStr | Valorization of food waste into functional ingredients supports a sustainable strategy for the food industry |
| title_full_unstemmed | Valorization of food waste into functional ingredients supports a sustainable strategy for the food industry |
| title_short | Valorization of food waste into functional ingredients supports a sustainable strategy for the food industry |
| title_sort | valorization of food waste into functional ingredients supports a sustainable strategy for the food industry |
| topic | Food waste Sustainable Bioactive compounds Natural antioxidants Functional food |
| url | https://doi.org/10.1007/s44187-025-00584-3 |
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