Advances in Bioremediation: A Prospective Approach for Green Food Waste Management

Abstract

Fruit and vegetable industries' wastes consist of various by-products with an acidic pH, sodium, and a moisture content of 80–90%. These attributes of food waste lead to the destruction of soil and help in the generation of greenhouse gases. Different waste management techniques, such as slurry phase decomposition, extraction, thermal treatment, and bioremediation, are used for food waste management. Among these bioremediations is the most effective technique owing to low expenditure, minimal operational costs and almost no harmful environmental effects. It converts toxic contaminants emerging from various food industries into valuable components. A complete bioremediation protocol reduces, degrades, detoxifies, mineralizes or may convert more hazardous pollutants into less harmful pollutants. This review will discuss a general outlook on bioremediation followed by its applications in the management of various food industries. A comprehensive discussion of the advantages and limitations of the techniques will also be covered.