Nanotechnology in Food Waste Protein Enhancement

This chapter explores the transformative potential of nanotechnology in enhancing the valorization of proteins derived from food waste. We address the challenges associated with extracting and utilizing these proteins, such as low solubility, poor digestibility, and off-flavors. Subsequently, we delve into the application of nanotechnology to overcome these challenges, including the use of nanofiltration, nanoemulsions, and nanoparticles for efficient protein extraction and purification. Furthermore, we examine how nanotechnology can be employed to modify protein structures, enhance their stability, and control their delivery through the use of nanozymes, nanomaterial-assisted hydrolysis, and nanocarriers. The chapter explores the potential applications of these enhanced proteins in various food products, animal feed, and nutraceuticals. We also discuss the safety and regulatory considerations associated with the use of nanotechnology in food, along with strategies to address consumer concerns and ensure the successful commercialization of these innovative technologies. We highlight the potential applications of protein nanomaterials, with a particular focus on their use as delivery systems for bioactive compounds and as biosensors for food quality and safety. We conclude by discussing the opportunities and challenges that lie ahead in translating these promising technologies into real-world applications, paving the way for a more sustainable and innovative food future.