Potential use of food wastes in functional foods: A review of microbial safety studies

This review aims to provide an overview of the potential use of food waste in the production of functional foods, focusing on the microbiological safety of food waste. Food is an essential human need, but food waste has become a significant global issue. Effective management, treatment, and recovery of food waste is key to address this challenge. There is now considerable interest in recycling and upgrading food waste. A variety of methods have been developed to effectively control and use these wastes, including the extraction of bioactive compounds from the waste for reintroduction into the food chain. In this context, the study reviewed recent research identified through the keywords "food waste," "functional food," and "food safety." This review examines the role of food waste in functional food development, highlighting both its advantages and the microbiological risks. The findings highlight that food waste from many food industries is considered a cheap source of functional or bioactive compounds. Sugars, proteins, lipids, fibers, vitamins, minerals, and pigments are the main value-added products derived from fruit and vegetable waste. Animal waste contains bioactive peptides from meat and dairy products. The aforementioned ingredients can be transformed into nutraceuticals and functional foods by reintroducing them into the food chain as natural food additives. The review concludes that these natural compounds have the potential to enhance the safety and palatability of foods, while simultaneously addressing any underlying nutritional deficiencies. However, the reintroduction of food wastes into the food chain or food matrices requires a comprehensive evaluation of the optimal recycling and manufacturing practices to ascertain their suitability and safety. Although many food wastes are valorized, few studies have focused on microbiological safety assessments, an important concern that must be addressed to ensure the safety of food products.