eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-02-17 14 Special Issue Sustainable Nutrition February 2026 25490 article Swati Ray 1 Department of Food Technology, Haldia Institute of Technology, Haldia, India The growing emphasis on healthier diets has increased interest in natural bioactive compounds as alternatives to synthetic additives. Food waste valorization provides a sustainable source of such compounds while simultaneously addressing environmental concerns. Fruit peels, seeds, vegetable residues, and microalgae are rich in health-promoting molecules, including polyphenols, flavonoids, terpenoids, vitamins, pigments, and carotenoids, which exhibit antioxidant, antimicrobial, and anti-inflammatory activities. Among these, lutein, a xanthophyll carotenoid, has gained considerable attention for its role in reducing the risk of age-related macular degeneration. Although lutein is traditionally derived from plants, it can also be effectively extracted from microalgae and agro-industrial waste, offering an eco-friendly production route; however, detailed characterization and toxicological evaluation are required prior to commercialization. To enhance stability and bioavailability, advanced delivery systems such as nano- and micro-encapsulation and nano-emulsions are being developed, enabling controlled release and improved efficacy. Overall, food waste valorization offers a dual benefit of sustainable waste management and the development of functional ingredients that support long-term human health. https://www.foodandnutritionjournal.org/vol14nospl-issue-sustainable-nutrition-2026/food-waste-derived-lutein-as-a-sustainable-bioactive-for-preventive-nutrition/ Additives Functional Food Lutein Nutraceutical Therapeutic