Extraction of protein from food waste: An overview of current status and opportunities. Issue 3 (5th April 2021)

• Record Type: Journal Article
• Authors: Kamal, Hina; Le, Cheng Foh; Salter, Andrew M.; Ali, Asgar
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 20:Issue 3(2021)
• Page Start: 2455
• Page End: 2475
• Publication Date: 2021-04-05
• Subjects: cavitation -- enzyme‐assisted extraction -- food waste -- liquid biphasic floatation -- pulsed electric field -- recycled protein -- subcritical water; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12739
• Languages: English
• ISSNs: 1541-4337

Abstract

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.