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December 4, 2025Food FrontiersOpen Access

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

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Authors

MHMd. Sakhawot HossainMWMd Abdul WazedMPMst. Sultana Akhter Preya

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Overview

Review highlights improved nutritional value and bioactive compounds from food waste, suggesting enhanced sustainability in product development.

Key Points

  • Bioactive compounds from food waste improve nutritional value and antioxidant activity, supporting health benefits.
  • Enhanced bioavailability achieved through enzyme hydrolysis and membrane filtration techniques demonstrates practical applications.
  • Assessment using response surface methodology and kinetic modeling drives effective process optimization for scale-up.
  • Sustainability initiatives rely on functional foods derived from food waste, emphasizing circular economy and regulatory support.

Cite This Study

Hossain et al. (2025) studied this question.

synapsesocial.com/papers/6930dc5fea1aef094cca1de9https://doi.org/10.1002/fft2.70194
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