The green revolution of food waste upcycling to produce polyhydroxyalkanoates.

Upcycling food waste into PHAs offers a promising solution to reduce environmental impact and generate value-added products for drug delivery, scaffold materials, and tissue engineering. Lignocellulosic food waste requires pretreatment and detoxification, whereas waste cooking oil can be fermented directly to produce PHAs. Cupriavidus necator excels in PHA production from lignocellulosic feedstock, showing tolerance to inhibitors. Pseudomonas spp. stand out for waste cooking oil utilization owing to their capacity for esterase and lipase production, enabling PHA accumulation. Butyl acetate is the optimal solvent for PHA recovery owing to its high yield, purity, and molecular weight, with minimal toxicity. PHAs can be recycled through methods such as extrusion, pyrolysis, gasification, and anaerobic digestion within a closed-loop cycle. This review emphasizes the urgent need for food waste upcycling as a response to the mounting global food waste crisis. Focusing on polyhydroxyalkanoates (PHAs) as an alternative to traditional plastics, it examines the potential of various food wastes as feedstock for microbial fermentation and PHA production. The upcycling of food waste including cheese whey, waste cooking oil, coffee waste, and animal fat is an innovative practice for food waste management. This approach not only mitigates environmental impacts but also contributes to sustainable development and economic growth. Downstream processing techniques for PHAs are discussed, highlighting their role in obtaining high-quality materials. The study also addresses sustainability considerations, emphasizing biodegradability and recycling, while acknowledging the challenges associated with this path. [ABSTRACT FROM AUTHOR]