From wastage to resource: a comprehensive review on various types of food waste along with its valorisation and their nutritional, industrial, and socio-environmental implication

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-06-30 DOI:10.1007/s13197-026-06789-3

Resmika Gazi, Kabirul Islam Mollah, Avijit Kumar Dey, Debajit Dewan, Mayukh Jana, Biplab Debnath, Suman Sahu, Anup Kumar Sahoo, Soma Jana

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Abstract

Every year, across the globe, the food industry generates a substantial amount of waste and by-products from numerous sources and these wastages showed umpteen opportunities to be treated as concealed treasure for precious bioactive entities. Being rich in functional moieties (such as dietary fibres, natural colorants, proteins etc.) these so-called food waste would like to offer innovative opportunities for creating high-value yields by utilizing sophisticated techniques which would find potential application in numerous fields. By incorporating these by-products and so-called food wastage into mainstream, the concepts of the regenerative economy would be highly encouraged, which would unlock hidden benefits as well as mitigate its negative effects on the environment. In this review article, an attempt has been taken to summarize and explore the nutritional impact and plausible applications of food waste valorisation based on previous academic investigations published in scholarly scientific journals and these distilled key findings would like to offer the researchers as an informative source of food waste utilization for sustainable economy thus reducing the burden of browsing multiple articles in a time saving way. This review article also highlighted food waste minimizing strategy along with real ground obstacles associated with food waste management and provide a strategic framework to policy makers, industry head as well as researchers for harnessing novel practices related to food wastage to extract maximal benefit from it.

Graphical abstract

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从浪费到资源：对各种类型的食物浪费及其价值及其营养，工业和社会环境影响的全面审查

每年，在全球范围内，食品工业从许多来源产生大量的废物和副产品，这些浪费显示了无数的机会被视为珍贵的生物活性实体的隐藏宝藏。这些所谓的食物垃圾富含功能成分（如膳食纤维、天然着色剂、蛋白质等），通过利用复杂的技术，这些所谓的食物垃圾将为创造高价值的产量提供创新机会，这些技术将在许多领域找到潜在的应用。通过将这些副产品和所谓的食物浪费纳入主流，可再生经济的概念将得到大力鼓励，这将释放潜在的利益，并减轻其对环境的负面影响。在这篇综述文章中，试图总结和探讨食物垃圾价值化的营养影响和合理的应用，基于先前发表在学术科学期刊上的学术调查，这些提炼的关键发现希望为研究人员提供可持续经济利用食物垃圾的信息来源，从而减少浏览多篇文章的负担，节省时间。这篇综述文章还强调了减少食物浪费的策略以及与食物浪费管理相关的实际地面障碍，并为政策制定者、行业负责人和研究人员提供了一个战略框架，以利用与食物浪费相关的新实践来从中获取最大利益。图形抽象

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.