Abstract
Food industry waste streams have enormous potential as a source of value-added products, such as proteins, which can be directly recovered and nutrients present in these waste streams can be converted to microbial proteins. This review has been structured to cover every process step from waste streams to proteins. The first part deals with potential and characterization of solid and liquid waste streams in terms of their protein content as well as their pollution potential to the environment. The second part provides an overview of solubilization of proteins from solid wastes using chemical and biochemical techniques together with highlighting the potential of emerging techniques. Then proteins can be recovered from liquid streams using techniques such as precipitation, flocculation, membrane, and chromatography. After protein recovery, waste streams still contain valuable products such as carbohydrates, lipids, reactive nitrogen compounds, phosphorus, and minerals. The last section of this review focuses on how to recycle these waste streams to grow algae, bacteria, and fungi as a single-cell protein, otherwise they need costly treatment steps to reduce negative effects on the environment.
Published Version
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