Czech J. Food Sci., X:X | DOI: 10.17221/122/2025-CJFS

Recent innovations and novel technologies for the upcycling of bioactive compounds from food wastesReview

Aslıhan Tüğen ORCID...1, Özge Taştan Ülkü ORCID...2
1 Department of Food Engineering, Institute of Sciences, Afyon Kocatepe University, Afyonkarahisar, Türkiye
2 Department of Food Engineering, Faculty of Engineering, Yeditepe University, İstanbul, Türkiye

This review evaluates the role of food waste reuse in sustainable food production, its associated health benefits, and technological advances in bioactive ingredient extraction. The research demonstrates that recycling bioactive food ingredients not only reduces food waste but also increases nutritional value, supports sustainability goals, and creates economic opportunities in the food industry. The process has been shown to enable the development of functional food ingredients, nutraceuticals (health-promoting food supplements), and biodegradable packaging solutions. The integration of biotechnological applications, microbial fermentation, and innovative processing methods has the potential to utilise food waste in the production of value-added products such as functional foods, biomaterials, and biofuels. The development of renewable technologies further enhances this potential. Overcoming safety risks, optimising extraction processes, and implementing global policies supporting food waste recycling are key to making sustainable solutions more effective and widespread. As new approaches emerge in research, the reuse of food waste and, therefore, achieving the zero waste goal will be facilitated by reducing the need for raw materials and increasing the added value in the food industry.

Keywords: antioxidants; bioactive components; food waste; functional ingredients; phenolic compounds

Received: July 29, 2025; Revised: September 21, 2025; Accepted: September 22, 2025; Prepublished online: December 18, 2025 

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