Akademik Veri Yönetim Sistemi
10th INTERNATIONAL EUROPEAN CONFERENCE ON INTERDISCIPLINARY SCIENTIFIC RESEARCH , Zürich, İsviçre, 27 - 29 Ağustos 2024, ss.114-122, (Tam Metin Bildiri)
The growing concern over food waste has led to major environmental, economic, and social challenges worldwide. Approximately one-third of all food produced, totaling 1.3 billion tons annually, is lost or wasted. Addressing this issue is crucial for conserving natural resources, reducing greenhouse gas emissions, and reaping significant economic benefits. Functional foods, known for their health-promoting properties, have become popular due to their benefits beyond basic nutrition. These foods are essential for preventing and managing various health conditions. Probiotic integration improves food items made from food waste while also contributing to the overall objective of improving public health. Probiotics are live bacteria that are good for human health. They are a valuable addition to functional food made from wastes due to their numerious health benefits. This review investigates the potential of repurposing food waste to produce various functional foods. It explores the technological processes and nutritional advantages of these innovative products. Transforming food waste into high-value products can reduce environmental impacts and promote sustainable development. By incorporating various health-enhancing ingredients into these functional foods, they not only improve health outcomes but also support more sustainable food systems. The review also addresses the challenges associated with these conversion processes, such as ensuring food safety and maintaining nutritional quality. Overcoming these challenges requires innovative technologies and collaborations across different food sectors. The aim of this review is to offer a comprehensive overview of the opportunities and challenges in creating functional foods from food waste, emphasizing their role in advancing sustainability and innovation in the food industry.