Sustainable Food Technology最新文献

{"title":"Outstanding Reviewers for Sustainable Food Technology in 2024","authors":"","doi":"10.1039/D5FB90012C","DOIUrl":"https://doi.org/10.1039/D5FB90012C","url":null,"abstract":"<p >We would like to take this opportunity to thank all of <em>Sustainable Food Technology</em>’s reviewers for helping to preserve quality and integrity in chemical science literature. We would also like to highlight the Outstanding Reviewers for <em>Sustainable Food Technology</em> in 2024.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 860-860"},"PeriodicalIF":0.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb90012c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144646765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of grapevine agricultural waste into transparent and high-strength biodegradable films for sustainable packaging†","authors":"Sandeep Paudel, Sumi Regmi, Sajal Bhattarai, Anne Fennell and Srinivas Janaswamy","doi":"10.1039/D5FB00211G","DOIUrl":"https://doi.org/10.1039/D5FB00211G","url":null,"abstract":"<p >The impact of single-use and short-lived plastic food packaging is significant, contributing substantially to environmental waste that harms ecosystems. Microplastic pollution and chemical leaching from plastic packaging pose risks to humans, animals, and plants. Consequently, our environment is increasingly contaminated by plastic waste, microplastics, and nanoplastics, resulting in a pervasive pollutant. In this context, alternative biodegradable and sustainable packaging can help mitigate the harmful effects of plastic waste. Agricultural byproducts, which might otherwise be discarded, hold considerable potential for this purpose. This study demonstrates the use of grapevines as a source of cellulose to develop novel, transparent, and biodegradable films. Grapevine canes are major woody berry crops that generate substantial winter pruning waste. This waste contains a high level of cellulose, approximately 35%. Herein, the cellulose fraction was extracted using alkaline (10% KOH) and bleaching (10% NaClO<small>₂</small>) treatments. It was then solubilized in a ZnCl<small>₂</small> solution, crosslinked with calcium ions, and plasticized with glycerol to develop films. These films exhibit a transparency of 83.70–84.30% mm<small>⁻¹</small> and a tensile strength of 15.42–18.20 MPa. They biodegrade within 17 days in soil at 24% moisture content. These films demonstrate outstanding potential for food packaging applications. Our research approach of repurposing agricultural byproducts to create high-value products helps reduce plastic waste, conserve the environment, and provide economic benefits to farmers.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1218-1231"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00211g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Apple and grape pomace: emerging upcycled functional ingredients in processed meat products, designed to increase polyphenol and fiber contents†","authors":"Peter R. Gracey and Elad Tako","doi":"10.1039/D5FB00040H","DOIUrl":"https://doi.org/10.1039/D5FB00040H","url":null,"abstract":"<p >Apple and grape pomace, byproducts of juice, cider, and wine production, are typically sent to landfills or used as animal feed. At landfills, they release greenhouse gases like methane and carbon dioxide during anaerobic digestion. These pomaces are rich in fiber (31.79–61.71%) and polyphenols, which are lacking in the western diet, particularly in widely consumed meat-based food products. This review aims to explore the current literature that discusses the effects of incorporating apple and grape pomace into meat, focusing on fiber enrichment, prevention of lipid oxidation, and sensory characteristics like color, flavor, and texture. This narrative review consolidates findings from research databases to provide a structured synthesis of current knowledge on the topic. The polyphenols in pomace are as effective as synthetic antioxidants in reducing lipid oxidation. However, high pomace levels can increase meat hardness. Including pomace in meat products could reduce waste, minimize landfill contributions, and enhance meat's nutritional and functional properties.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 861-874"},"PeriodicalIF":0.0,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00040h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable valorization of tropical fruit peels for sustainable production of natural antioxidants and functional food ingredients†","authors":"Panorjit Nitisuk, Pitchaporn Wanyo, Tossaporn Chamsai and Kiatipong Charoenjit","doi":"10.1039/D4FB00371C","DOIUrl":"https://doi.org/10.1039/D4FB00371C","url":null,"abstract":"<p >Tropical fruit peels, frequently discarded during agricultural and food processing, represent an underutilized source of natural antioxidants and bioactive compounds. This study aimed to valorize tropical fruit peels, namely mango, banana, dragon fruit, pineapple, and papaya, by transforming them into functional food ingredients. Ethanol-based ultrasound-assisted extraction was applied to enhance the bioactive compounds and their antioxidant potentials. The variation in physicochemical characteristics, bioactive components, and antioxidant capacity of various fruit peel powders was investigated. 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP), and total antioxidant capacity assays were used to evaluate the antioxidant activities. The qualitative method was used for the phytochemical screening. Additionally, reverse-phase high-performance liquid chromatography (RP-HPLC) analysis reveals their phenolic compositions. Then, the selected high-potential components were incorporated into biscuits. The digestion method was conducted following the INFOGEST protocol. Comparing all tested powders, the mango peel powder (MPP) had the highest total phenolic content (TPC) with 69.81 mg GAE per g and the highest antioxidant activity, which corresponded with the presence of gallic acid (13.95 mg g<small>⁻¹</small>), chlorogenic acid (9.62 mg g<small>⁻¹</small>), and quercetin (11.59 mg g<small>⁻¹</small>). The incorporation of MPP (5–15%) into biscuits improved nutritional composition and antioxidant potential while maintaining acceptable sensory characteristics at lower inclusion levels. Simulated <em>in vitro</em> digestion confirmed the retention and bioaccessibility of phenolics and flavonoids, indicating their functional relevance. This study addresses a gap in bioaccessibility and sensory acceptability of tropical fruit peel-fortified functional foods. This valorization framework also adopts circular economy principles, using residual biomass for composting. The findings demonstrate a green, scalable approach to transform fruit peel waste into health-promoting, functional ingredients aligned with sustainable food production.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1189-1202"},"PeriodicalIF":0.0,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00371c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Blockchain technology in the food supply chain: a way towards circular economy and sustainability","authors":"Devraj V. Rajput, Pavankumar R. More, Preeti A. Adhikari and Shalini S. Arya","doi":"10.1039/D5FB00065C","DOIUrl":"https://doi.org/10.1039/D5FB00065C","url":null,"abstract":"<p >The current status of the global food supply chain offers several challenges, particularly those related to traceability, transparency, and sustainability. Blockchain technology is recognized as a revolutionary tool that can revolutionize a wide range of sectors, and its implementation in food supply chains shows immense potential for improving circular economy practices and ensuring sustainability. The implementation of blockchain technology in the food supply chain and its tremendous influence on building a more sustainable and circular economy are examined in this review paper. Blockchain, with its decentralized and transparent characteristics, provides a unique approach for improving traceability and decreasing fraud in the food supply chain. This article investigates the many ways in which blockchain, including smart contracts, might increase efficiency and encourage sustainable behavior, eventually decreasing waste. Furthermore, the paper discusses the intriguing prospects of combining blockchain with cutting-edge technologies like the Internet of Things (IoT) and Artificial Intelligence (AI) to transform the food supply chain. Furthermore, using examples, we examine real-world applications, advantages, and constraints of blockchain adoption in the food business. The report finishes with insights into blockchain technology's possible future as an amplifier for increasing transparency, traceability, waste reduction, and improved sustainability in the worldwide food industry.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 930-946"},"PeriodicalIF":0.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00065c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable synthesis and optimisation of ethyl oleate from high oleic acid waste: a pathway to valorise industrial byproducts†","authors":"Ana Soares, Ana Luiza Fontes, Francisca Teixeira, Paula Costa, Lígia Pimentel, Manuela Pintado and Luis Miguel Rodríguez-Alcalá","doi":"10.1039/D5FB00110B","DOIUrl":"https://doi.org/10.1039/D5FB00110B","url":null,"abstract":"<p >Ethyl oleate (EO) is a versatile compound with several industrial applications, such as a vaccine adjuvant, an emollient in cosmetics, and a key component in food products as an additive used for pretreatment in preservation processes such as drying, while preserving valuable nutrients. Ethyl oleate is primarily synthesised from edible oils, which raises concerns regarding competition with food production. This study proposes the use of a high oleic acid waste (HOW) obtained from industrial pipelines as a raw material for EO production, by transesterification with ethanol and using sodium hydroxide as a catalyst. The effects of the HOW :  ethanol ratio and recirculated EO addition on both yield and purity levels were investigated. An HOW : ethanol ratio of 6 : 1 (w/w) and a 10% (w/w) of EO recirculated addition resulted in the highest purity (86.16 ± 0.04%) and yield (96.35 ± 0.01%). The resultant EO samples were characterized towards its composition and physicochemical properties. The study highlights the sustainable valorisation of industrial waste. This approach avoids competition with the food chain and offers an eco-friendly method to produce EO for various industrial applications, particularly in food science.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1011-1019"},"PeriodicalIF":0.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00110b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cold plasma enhanced gelation and thermal properties of oat protein and its application in a selected model food system","authors":"Gunaseelan Eazhumalai, Ranjitha Gracy T. K. and Uday S. Annapure","doi":"10.1039/D5FB00129C","DOIUrl":"https://doi.org/10.1039/D5FB00129C","url":null,"abstract":"<p >Cold plasma-induced reactions are anticipated to yield structural changes in plant proteins to desirably modify their gelation properties. The present study aimed to investigate the effects of atmospheric pin-to-plate cold plasma treatment on the gelation and thermal properties of oat protein. Oat protein was subjected to cold plasma at different input voltages (170 V and 230 V) and exposure times (15 min and 30 min) and was studied for its rheological and thermal characteristics. Protein gels were made using the thermal gelation method at the lowest gelation concentration (20% w/v) and were studied for their rheological and textural properties. While all the plasma-treated protein dispersions showed increased rheological properties due to the induced aggregation, the gels formed from the 230 V-15 min treated sample exhibited higher viscosity (∼7981 cP), visco-elastic moduli (<em>G</em>′ – 3682.4 Pa; <em>G</em>′′ – 1170.50 Pa) and stability (<em>γ</em><small>_c</small> – 2.11%) compared to all other samples owing to the medium-sized aggregates and the positive zeta potential. This might also be attributed to a decreased denaturation temperature (∼93.29 °C) of the sample. Additionally, plasma-treated oat protein-incorporated patties demonstrated improved functional properties, including reduced syneresis loss (∼74% reduction) and increased compression juice loss (∼36% rise) due to enhanced moisture retention and water holding capacity. Textural analysis revealed that patties containing oat protein treated at 230 V for 15 min exhibited superior softness after cooking. These findings suggest that cold plasma treatment enhances the gelation properties of oat protein under specific treatment conditions, improving the textural attributes of the plant-based patties.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1203-1217"},"PeriodicalIF":0.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00129c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilizing spent coffee grounds as sustainable fillers in biopolymer composites: influence of particle size and content†","authors":"Gabriel Mäder, Nadine Rüegg, Tobias Tschichold and Selçuk Yildirim","doi":"10.1039/D5FB00187K","DOIUrl":"https://doi.org/10.1039/D5FB00187K","url":null,"abstract":"<p >This study presents the first systematic investigation of spent coffee grounds (SCG) particle size effects in polybutylene succinate (PBS) and polybutylene adipate terephthalate (PBAT) biocomposites, evaluating their potential as sustainable fillers in biodegradable polymers. Composites containing 30–60 wt% SCG were produced using unfractionated (SCG_m), coarse (SCG_L), and fine (SCG_S) particle size fractions. Thermogravimetric analysis (TGA) confirmed that both PBS and PBAT composites retained thermal stability up to processing temperatures of 220 °C, with onset degradation temperatures ranging from 266 °C to 294 °C for PBS and from 267 °C to 294 °C for PBAT. DSC analysis for PBS revealed an increase in glass transition temperature from −29.83 °C (neat) to −13.48 °C (60% SCG_m), while crystallinity remained stable (26.38–28.64%). Mechanical testing showed that SCG_m increased stiffness in both matrices. Young's modulus rose from 675 MPa (PBS) and 52 MPa (PBAT) up to 1016 MPa and 210 MPa, respectively. However, tensile strength declined from 34.5 MPa to 9.0 MPa (PBS) and from 18.8 MPa to 4.3 MPa (PBAT), and elongation at break dropped sharply, particularly in PBS (148% to 2.7%) and to a lesser extent in PBAT (446% to 12.4%). Finer SCG particles (SCG_S) enhanced ductility and water uptake (up to 3.40% for PBS and 4.42% for PBAT), while coarser particles (SCG_L) provided higher stiffness. Water contact angle and colour changes were minor across all samples. These results demonstrate that SCG can partially replace virgin biopolymer content in PBS and PBAT, enabling property tuning through particle size and promoting material circularity.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1151-1163"},"PeriodicalIF":0.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00187k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of soft matter physics in food science: from molecular interactions to macro-scale food structures","authors":"Subhash Pawde and Jaydeep Dave","doi":"10.1039/D5FB00172B","DOIUrl":"https://doi.org/10.1039/D5FB00172B","url":null,"abstract":"<p >Soft matter physics, encompassing materials such as polymers, colloids, emulsions, gels, and foams, provides a powerful framework for understanding the structural and functional complexity of food systems. This review explores the application of soft matter principles in food science, from molecular interactions to macroscopic structuring. The behavior of food materials under various stresses and environmental conditions is governed by key physical principles including thermodynamics, phase transitions, and molecular dynamics. These principles elucidate how protein-polysaccharide networks, colloidal assemblies, and emulsified systems determine food texture, stability, and sensory properties. Rheology, a central tool of soft matter science, enables quantitative analysis of viscoelastic properties, guiding product design, formulation, and processing optimization. Processing techniques such as extrusion, high-pressure processing, and 3D printing are examined through the lens of soft matter behavior, offering precise control over microstructure and texture. Furthermore, the review highlights the emerging integration of artificial intelligence (AI) in modeling and predicting the physicochemical properties of complex food matrices, accelerating innovation and quality control. By bridging molecular–scale interactions with macro-scale material behavior, soft matter physics enables the rational design of functional, sustainable, and consumer-appealing food products. This interdisciplinary perspective not only advances fundamental scientific understanding but also provides practical insights for improving food quality, safety, and personalization. Overall, the review underscores the transformative potential of soft matter physics in shaping the future of food science and engineering.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 979-1004"},"PeriodicalIF":0.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00172b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Coconut oleosomes as a sustainable ingredient for food emulsion systems†","authors":"A. A. Anoop, P. M. Ramees and K. V. Ragavan","doi":"10.1039/D5FB00112A","DOIUrl":"https://doi.org/10.1039/D5FB00112A","url":null,"abstract":"<p >Virgin coconut meal (VCM), a major by-product from the coconut milk processing stream, contains 30–40% oil, which seldom gets repurposed for food applications. In this study, we investigated the feasibility of VCM for the extraction of oleosomes and its suitability for the formulation of emulsion-based food systems such as vegan mayonnaise. Oleosome extraction parameters (pH 6.43 and feed-to-solvent ratio 1 : 1.96) were optimised using the response surface methodology. The extracted oleosomes contain 93.24 ± 1.53% of fat and 5.34 ± 0.3% of proteins, along with residual carbohydrates and moisture. Particle and morphological analyses indicated that oleosomes are monodisperse spherical particles with a mean diameter of 1.35 μm, and they are highly stable in the pH range of 6–9. The functional and thermal properties of oleosomes were interpreted through FTIR and DSC analysis. The colour profile of oleosomes is neutral with excellent whiteness, making them suitable for the formulation of food products. Rheological analysis of oleosome incorporated mayonnaise exhibited a uniform structured biphasic food matrix with soft solid-like consistency on par with commercial mayonnaise. Sensory analysis using a nine-point hedonic scale revealed that oleosome-based mayonnaise is more appealing than egg-based mayonnaise. Results from the above studies suggest that VCM is a suitable by-product for the extraction of oleosomes, and the extracted oleosomes can act as an emulsion with the potential to replace oil and emulsifiers in emulsion-based food products. The above process can be effectively applied for the extraction of oleosomes from cold-pressed meals/seed cakes.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1164-1174"},"PeriodicalIF":0.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00112a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}