Valorization of animal by-product enzymes: advancing sustainable food processing through innovative extraction, purification, and application strategies

Abstract

Background: The sustainable management of food processing by-products is important in the global food industry. By-products from the processing of animals, including mammals, poultry, and fish, are frequently regarded as waste materials. However, these by-products are rich sources of enzymes with significant potential for diverse applications. Scope and approach: This contribution aims to explore the valorization potential of enzymes from animal by-products. It examines the enzyme types and functions, detailing the methods used for extraction, purification, and identification. It also reviews their applications in the food industry. Additionally, this review assesses both the advantages and challenges, and it proposes future directions. Key findings and conclusions: Enzymes such as proteases (notably collagenases) and lipases have been identified in animal by-products, offering significant opportunities for food quality enhancement and waste valorization. Advanced extraction and purification methods, including affinity chromatography, gel filtration chromatography, and their combined use, have been developed to isolate these enzymes with high yield and purity. The application of these enzymes in food processing has demonstrated substantial benefits, including enhanced flavors, improved texture, and increased product stability. This review also emphasizes the wide range of sources and types of animal by-product enzymes and the importance of their functional applications. In addition, it discusses in-depth analyses of the key technological and market factors restricting the development of animal by-product enzymes. With a view to further advancing the food industry to achieve economically and environmentally green and sustainable development, it proposes solutions through efficient use of animal by-product enzymes.