Recovery of Enzymes from Food Wastes

The Food and Agricultural Organization (FAO) estimates that around 1.3 billion tonnes, or one-third, of the food produced worldwide for human consumption is lost during the supply chain. Food waste is now landfilled or burned with other combustible municipal garbage in several countries to recover energy potentially. However, the pressures from the economy and the environment are mounting for these two choices. Food waste can be turned into valuable goods (such as bio-products like methane, hydrogen, ethanol, enzymes, organic acids, chemicals, and fuels) by various fermentation methods because of its organic and nutrient-rich nature. This conversion method may be more profitable than turning food waste into animal feed or fuel for transportation. As a result, there is increased interest in value-added bioproducts made from food waste, including fuels, chemicals, enzymes, hydrogen, ethanol, and organic acids. Thus, this review aims to present information on food waste, focusing on Asia-Pacific nations and cutting-edge methods for processing food waste to create enzymes.