ABSTRACT Food by-product valorization is rapidly gaining importance as a sustainable strategy for designing bio-based hydrogels. This review adopts bromelain, a proteolytic enzyme from pineapple side-streams, as a central case study, offering a targeted perspective rarely explored in the literature. Through a comparative analysis of natural hydrogel matrices derived from food waste, we assess how gelation mechanisms, enzyme – matrix compatibility and barrier properties impact bromelain’s stability, bioactivity and release performance. This work integrates insights with translation-oriented considerations, including scalability, techno-economic and life-cycle assessment, regulatory compliance and supply-chain readiness. By mapping bromelain encapsulation strategies onto a circular bioeconomy framework, we demonstrate how food-waste-derived hydrogels can simultaneously advance enzyme delivery technologies and promote zero-waste solutions. The findings highlight both the opportunities and the critical gaps, particularly in reproducibility, regulatory alignment and industrial scale-up. Bromelain case studies further underline the enzyme’s growing interest for drug delivery, wound healing and nutraceutical applications, clarifying when waste-derived hydrogels outperform conventional systems. This review delivers a unique contribution by merging scientific advances with a practical decision framework, offering guidance on selecting matrices and crosslinkers tailored to bromelain’s activity profile, positioning food-waste-based hydrogels not merely as experimental materials but as credible, future-ready platforms for nutraceutical and biomedical innovation.
Valorization of Food By-Products for Bio-Based Hydrogel Development: A Circular Approach on Bromelain Encapsulation Case Study
Ana Martins Vilas-Boas,Débora A. Campos,M. Pintado
Published 2025 in Food reviews international (Print)
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2025
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Food reviews international (Print)
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2025-10-26
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