Akademik Veri Yönetim Sistemi
MICROCHEMICAL JOURNAL, cilt.201, 2024 (SCI-Expanded)
The process of extracting collagen from food waste (CFW) has captured significant attention, due to its promising economic and environmental benefits. With the growing need for collagen in multiple industries, tapping into food waste as a valuable source offers a sustainable approach that tackles resource efficiency and waste reduction simultaneously. This review aims to comprehensively analyze various aspects of collagen extraction from food waste, providing a holistic understanding of its advancements and potential applications. The scope of this analysis includes exploring the structure of collagen, its different types, and the functional implications, they have. Additionally, the different sources of CFW, including bovine, porcine, aquatic, and insect sources were introduced. To provide a detailed view, the paper also covers traditional and advanced extraction methods, along with an examination of industrial technologies, cost economics, feasibility analysis, and the applications and biological activities of CFW peptides/hydrolysates. Recent advancements in extraction technologies have shown promising results in recovering collagen from discarded food. Techniques like deep eutectic solvent, supercritical fluid extraction, extrusion, and ultrasound-assisted extraction have shown potential for abundant yields and sustainability. These methods are scalable for widespread commercial use and have shown favorable outcomes in resource utilization and waste reduction. The diverse biological properties of collagen peptides and hydrolysates make them potential applications in various fields, including food, pharmaceuticals, cosmetics, and the biomedical sector.