Extraction of protein from food waste: An overview of current status and opportunities
Hina Kamala b, Cheng Foh Lea b, Andrew M. Salterc d, Asgar Alia b✉
- aFuture Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences University of Nottingham Malaysia Jalan broga Semenyih Selangor 43500 Malaysia
- bFuture Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500 Malaysia
- cSchool of Biosciences, Faculty of Science University of Nottingham Loughborough LE 12 5RD United Kingdom
- dSchool of Biosciences, Faculty of Science, University of Nottingham, Loughborough, LE 12 5RD United Kingdom
- ✉Corresponding author
Papers open inside SciRah from the original publisher or repository; SciRah never hosts them.
Abstract
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.
TL;DRThe 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. (Semantic Scholar)