Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 20, Issue 3, Pages 2455-2475Publisher
WILEY
DOI: 10.1111/1541-4337.12739
Keywords
cavitation; enzyme‐ assisted extraction; food waste; liquid biphasic floatation; pulsed electric field; recycled protein; subcritical water
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Funding
- Future Food Beacon University of Nottingham
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This review highlights the importance of focusing on the nutritional quality, yield, and functionality of protein isolated from food waste sources, and calls for stronger integration of diverse extraction perspectives to address the complex issue of protein extraction from food waste.
The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low-quality products. The current analysis reveals the extraction of protein from FW is a many-sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.
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