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Nutritional, Functional, and Safety Aspects of Single‐Cell Protein Produced via Microbial Fermentation From Fruit‐Processing Waste: A Comprehensive Review

The projected global protein deficit, expected to exceed 250 million tons by 2050, coincides with fruit-processing residues that represent nearly 30%-40% of processed biomass, highlighting the need for integrated solutions that simultaneously address nutritional security and food-waste valorization. This review critically synthesizes current evidence on single-cell protein (SCP) production from fruit-processing waste, examining how substrate composition, microbial metabolism, and downstream processing determine nutritional quality, techno-functional performance, safety, and industrial feasibility. Reported systems consistently produce 45%-65% crude protein, with essential amino-acid profiles comparable to soybean meal and fishmeal. Comparative analysis indicates that carbon-to-nitrogen ratio, pretreatment severity, oxygen transfer, and nucleic-acid reduction strategies, rather than microorganism type alone, are the dominant factors controlling yield and composition. Techno-functional properties, including water-holding capacity (2.1-4.8 …

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