ABSTRACT
Among wastes available throughout the world, food wastes are the most abundant, which are generated in every step of a food processing operation (farm to folk). Owing to a potential reservoir of nutrients, these wastes can contribute towards world food hunger and thus improvement of food security. In food wastes, a significant amount of sugars, amino acids, lipids, and phosphates are found. Thus, valorization of organic waste is the need of hour. Fat and oils from food waste can be extracted using various conventional as well as modern methods such as solid-liquid extraction, Soxhlet extraction, pressurized fluid extraction, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, maceration and solvent extraction, green-solvent-assisted extraction, pulsed electric field extraction, and enzyme-assisted extraction and commonly used acid, base, and modified derivatization methods etc.
