Sustainable Food Technology最新文献

{"title":"Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing","authors":"Bordoni Antonella, Rossetti Luciana, Rizzo Sergio Aníbal, Dhuique-Mayer Claudie, Bárcena Nadia and Descalzo Adriana María","doi":"10.1039/D5FB00086F","DOIUrl":"https://doi.org/10.1039/D5FB00086F","url":null,"abstract":"<p >This research explores the semi-solid fermentation (SSF) of quinoa (<em>Chenopodium quinoa</em> wild) in combination with mango–orange (<em>Mangifera indica</em>–<em>Citrus sinensis</em>) juice as a sustainable and innovative approach to food processing. Quinoa, renowned for its rich nutritional profile, presents challenges due to the presence of antinutrients that can inhibit nutrient absorption. By employing lactic acid bacteria (LAB) from kefir in the fermentation process, this study aims to enhance the bioavailability of essential nutrients while concurrently reducing the levels of antinutritional factors. The results indicate that fermentation leads to a significant increase in protein content, phytosterols, and antioxidant properties, while facilitating the conversion of bound phenolic compounds into more bioavailable forms. The incorporation of mango–orange juice enriched the nutritional profile of the product but lowered the pH, inhibiting microbial growth and necessitating a pH regulator to improve fermentation. Overall, this work contributes to the development of a probiotic-rich, functional beverage that not only supports food security but also aligns with sustainable food practices and promotes the nutritional health of populations where quinoa is a dietary staple. Further investigations will focus on optimizing fermentation conditions and exploring additional quinoa varieties to enhance product quality and health benefits.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 837-845"},"PeriodicalIF":0.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00086f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117487","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":"Stability of multifunctional lignin-g-PLGA films as a function of lignin type and lignin : PLGA ratio","authors":"Omar Mendez, Carlos E. Astete, Rafael Cueto, Alvaro Garcia, Jessica R. Eberhard, Fannyuy V. Kewir, Kevin Hoffseth and Cristina M. Sabliov","doi":"10.1039/D4FB00351A","DOIUrl":"https://doi.org/10.1039/D4FB00351A","url":null,"abstract":"<p >Biodegradable films were synthesized from lignin(LN)-grafted-PLGA polymers, and their stability was tracked over 12 months. The impact of the type of lignin, alkaline LN (ALN) and sodium lignosulfonate (SLN), and the LN : PLGA w/w ratio (1 : 4 and 1 : 6 w/w) on the mechanical, chemical, thermal and surface properties of the films was assessed. Films were made using an interphase formation process and were stored at two relative humidities (RH; 30% or 70%) for one year. Mechanical characterization revealed that ALN-<em>g</em>-PLGA films were stiffer than SLN-<em>g</em>-PLGA and control (PLGA) films. LN-grafted films had a glass transition temperature (<em>T</em><small>_g</small>) of approximately 50.9 ± 4.6 °C, which remained consistent over 12 months at both RHs. For the LN-grafted films, the contact angles (CAs) and roughness coefficients (<em>R</em><small>_c</small>) of the aqueous and organic sides differed. The aqueous side showed a lower CA and higher <em>R</em><small>_c</small>, while the organic side had a higher CA and lower <em>R</em><small>_c</small>, suggesting a direct correlation between wettability and roughness. The CA and <em>R</em><small>_c</small> of most films showed no significant changes over time. UV (UV-A/B/C) shielding was above 95% for ALN-<em>g</em>-PLGA, and above 75% for SLN-<em>g</em>-PLGA films; in comparison, control PLGA films only blocked 67% of UV radiation at time zero. The UV-blocking by LN-<em>g</em>-PLGA films did not change over time, but for PLGA films it decreased from 67% to 23%. Our study shows that, compared with PLGA films, LN-<em>g</em>-PLGA films maintained their integrity for a longer period at both high and low RHs. Because of their higher durability, UV absorption properties and potential for tunability of mechanical and surface properties of the films, it is concluded that LN-<em>g</em>-PLGA films have a high versatility for applications ranging from packaging to coating materials.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 799-810"},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00351a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117484","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":"Extending the shelf life of red chilies (Capsicum annuum): exploring steam, microwave, and pulsed light treatments under different storage conditions†","authors":"Kosana Pravallika and Snehasis Chakraborty","doi":"10.1039/D4FB00380B","DOIUrl":"https://doi.org/10.1039/D4FB00380B","url":null,"abstract":"<p >Red chilies face significant challenges in maintaining quality and safety during storage, thus necessitating effective preservation strategies to extend their shelf life under varying environmental conditions. In this study, the effects of steam (ST) (120 °C|300 s), microwave (MW) (540 kJ), and pulsed light (PL) (2.59 J cm<small>⁻²</small>) conditions on the shelf life of 0.6 and 0.35 <em>a</em><small>_w</small> red chillies were examined while packed in polypropylene (PP) pouches under ambient (28 °C) and refrigerated storage (4 °C) conditions. Post-treatment, steam-treated red chillies retained 26.0% and 22.0% fewer phenolics, 37.4% and 36.2% fewer flavonoids, 13.3% and 9.4% fewer antioxidants, 34.6% and 35.0% fewer ascorbic acid, and 13.7% and 24.1% fewer carotenoids than MW and PL treated chillies, respectively. Based on the microbiological limit of 6 log<small>₁₀</small> CFU g<small>⁻¹</small>, steam-treated red chillies had a shorter shelf life compared to even untreated samples, <em>i.e.</em>, 22 days and 59 days for 0.60 and 0.35 <em>a</em><small>_w</small> chillies, whereas untreated chillies had 35 days and 101 days for respective <em>a</em><small>_w</small> under ambient storage. Meanwhile, the shelf life of microwave and pulsed light-treated red chillies was more than 150 days at both <em>a</em><small>_w</small> and storage temperatures. There was a significant colour change in steam-treated samples with an <em>E</em>* value of 7.85 compared to MW (2.15) and PL (2.30). Even after 210 days, PL-treated red chilies retained &gt;80% of their bioactive compounds. The first-order kinetic model confirmed that the retention of bioactive compounds is greater in MW- and PL-treated samples than in steam-treated chillies at both <em>a</em><small>_w</small> and storage temperatures. The red chillies treated with MW showed almost similar shelf life to the PL treated chillies in terms of all the quality attributes, but there was an increase (3.3% to 24.9%) in enzyme activity after PL treatment. Hence, MW and PL can be used as alternative sterilization techniques to extend the shelf life of red chillies.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 776-798"},"PeriodicalIF":0.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00380b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117483","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":"Artificial intelligence-driven innovation in Ganoderma spp.: potentialities of their bioactive compounds as functional foods","authors":"Sonali Khanal, Aman Sharma, Manjusha Pillai, Pratibha Thakur, Ashwani Tapwal, Vinod Kumar, Rachna Verma and Dinesh Kumar","doi":"10.1039/D4FB00357H","DOIUrl":"https://doi.org/10.1039/D4FB00357H","url":null,"abstract":"<p > <em>Ganoderma</em> spp., which are essential decomposers of lignified plant materials, can affect trees in both wild and cultivated settings. These fungi have garnered significant global interest owing to their potential to combat several chronic, complicated, and infectious diseases. As technology progresses, researchers are progressively employing artificial intelligence (AI) for studying various fungal strains. This novel approach has the potential to accelerate the knowledge and application of <em>Ganoderma</em> spp. in the food industry. The development of extensive <em>Ganoderma</em> databases has markedly expedited research on them by enhancing access to information on bioactive components of <em>Ganoderma</em> and promoting collaboration with the food sector. Progress in AI techniques and enhanced database quality have further advanced AI applications in <em>Ganoderma</em> research. Techniques such as machine learning (ML) and deep learning employing various methods, including support vector machines (SVMs), Bayesian networks, artificial neural networks (ANNs), random forests (RFs), and convolutional neural networks (CNNs), are propelling these advancements. Although AI possesses the capacity to transform <em>Ganoderma</em> research by tackling significant difficulties, continuous investment in research, data dissemination, and interdisciplinary collaboration are necessary. AI could facilitate the development of customized functional food products by discerning patterns and correlations in customer data, resulting in more specific and accurate solutions. Thus, the future of AI in <em>Ganoderma</em> research looks auspicious, presenting prospects for ongoing advancement and innovation in this domain.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 759-775"},"PeriodicalIF":0.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00357h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117482","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":"A novel concoction method of Chinese medicinal and edible plants: probiotic fermentation, sensory and functional composition analysis†","authors":"Zhengxu An, Tong Ye, Junwei Yu, Hongjun Wu, Peirong Niu, Xiaobo Wei, Huiyan Liu and Haitian Fang","doi":"10.1039/D5FB00091B","DOIUrl":"https://doi.org/10.1039/D5FB00091B","url":null,"abstract":"<p >Probiotic fermentation is a novel concoction method of medicinal and edible plants with microbial-specific biotransformation function. Some dipeptides, nucleosides and flavonoids exhibit strong flavor and functional properties and play an important role in enhancing the sensory quality and functional composition, while probiotic fermentation may promote the increase of these substances and thus the quality of plants. In this study, <em>Lactobacillus paracasei</em> 5572 was used to ferment and concoct several Chinese medicinal and edible plants, including goji (<em>Lycium barbarum</em>), carrot, golden imperial chrysanthemum and inulin, and a product was developed by optimizing the ratio of these plants through sensory evaluation. The flavor and functional composition as well as the antioxidant activity of these plants were enhanced after fermentation concoction by determining total flavonoids and phenolics, assessing the effects on DPPH, ABTS and ˙OH free radicals, and using metabolomics techniques, the molecular mechanism of which involved the probiotic increasing the content of the above compounds through 30 metabolic pathways. In conclusion, this study revealed that the probiotic fermentation method of concocting medicinal and edible plants could significantly enhance their sensory and functional qualities and also elucidated the molecular mechanisms involved, which might provide new ideas and insights for their sustainable development and research.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 822-836"},"PeriodicalIF":0.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00091b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117486","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":"Insect-mediated valorisation of anaerobically digested aquaculture waste: bioconversion performances, nutritional composition and microbial safety of black soldier fly larvae†","authors":"Giacomo Rossi, Shikha Ojha, Julia Hankel and Oliver K. Schlüter","doi":"10.1039/D4FB00392F","DOIUrl":"https://doi.org/10.1039/D4FB00392F","url":null,"abstract":"<p >Recent studies have suggested that fresh aquaculture waste (ASW) could be satisfactorily treated with black soldier fly larvae (BSFL). However, pre-treatments such as drying or dewatering, which significantly modified the chemical, physical and microbiological properties of the waste, were always applied. On the other hand, industrially generated aquaculture waste might be bulk-accumulated for a long time and may not always be suitable for pre-treatments. Therefore, the present study aimed to evaluate the ability of BSFL in converting bulk-accumulated ASW from an aquaculture industrial facility, while generating high quality and safe insects. Five substrates, consisting of different mixtures of ASW (0, 25, 50, 75, and 100%) and chicken feed, were prepared and offered to the larvae. Increasing amounts of ASW in diet resulted in progressively lower larval growth, with a final larval weight reducing from 162.65 ± 4.81 g (treatment 0ASW) to 91.48 ± 3.38 g (treatment 75ASW), while no growth was observed in the substrate 100ASW. Larvae raised on substrates containing high amounts of ASW showed decreased concentration of lipids (from 35.52 ± 1.21 (treatment 0ASW) to 17.27 ± 0.52 (treatment 75ASW) % dm) and protein (from 40.62 ± 0.61 (treatment 0ASW) to 35.87 ± 0.34 (treatment 75ASW) % dm), while the amount of ash increased from 11.03 ± 0.34 (treatment 0ASW) to 31.74 ± 0.08 (treatment 75ASW) % dm). The amino acid composition and fatty acid profile of BSFL appeared to be stable. High microbial contamination (total viable count ranging between 8.39 and 9.28 log CFU g<small>⁻¹</small>) was always detected in the reared larvae, although no pathogens were found in any sample. It was concluded that, although the current EU legislation does not allow the use of animal manure for rearing insects, BSFL could be satisfactorily used for managing anaerobically digested ASW, reducing waste while recovering nutrients. However, the presence of an amending material capable of improving the quality of the initial waste was needed. Obtained insects might be valorised as feed or utilised to extract nutritional components for incorporation into food, veterinary, pharmaceutical or agricultural products, boosting the transition to the circular economy.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 811-821"},"PeriodicalIF":0.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00392f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117485","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 food upcycling: perspectives on manufacturing challenges and certification requirements for large-scale commercialization","authors":"Arige Nikhil Swaraj, Jeyan Arthur Moses and Loganathan Manickam","doi":"10.1039/D4FB00254G","DOIUrl":"https://doi.org/10.1039/D4FB00254G","url":null,"abstract":"<p >Upcycled foods, a novel and rapidly growing food category, have gained significant attention from environmentally conscious consumers seeking to reduce their carbon footprint. While repurposing food leftovers has long been a common practice in lower- and middle-income households, it is now emerging as a structured approach to addressing global food loss and waste. With increasing awareness of these issues, food upcycling offers a promising pathway to combat food insecurity and promote sustainable food systems on a larger scale. This review explores the production cycle of upcycled foods, shedding light on key challenges and potential solutions to facilitate large-scale commercialization. Challenges such as non-homogeneous and inconsistent input supply, variability in input quality, consumer scepticism, and a fragmented regulatory landscape are analysed in detail. Plausible solutions are proposed, including co-product upcycling, verified supply chains, technological interventions, consumer education, and innovative marketing strategies. Additionally, the review emphasizes the need for unified certification and labelling frameworks to ensure transparency, build trust, and create a robust supply chain for upcycled products. Although often viewed as a waste management strategy, food upcycling has the potential to evolve into a formalized food processing practice, contributing to circular and sustainable food systems. Addressing manufacturing and regulatory hurdles is essential to unlocking this potential and achieving successful commercialization at scale.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 648-664"},"PeriodicalIF":0.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00254g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117474","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":"Advanced machine learning techniques for hyacinth bean identification using infrared spectroscopy and computer vision†","authors":"Pratik Madhukar Gorde, Poonam Singha and Sushil Kumar Singh","doi":"10.1039/D5FB00011D","DOIUrl":"https://doi.org/10.1039/D5FB00011D","url":null,"abstract":"<p >The classification and quality assessment of underutilized hyacinth bean (HB) (<em>Lablab purpureus</em> L.) landrace accessions were systematically performed using state-of-the-art machine learning (ML) approaches. Invasive and non-invasive techniques were used to identify and evaluate the accessions <em>via</em> FTIR and computer vision, respectively. Regression and classification models based on FTIR achieved outstanding accuracy in chemical characterization; among these, neural network models demonstrated better performance in terms of <em>R</em><small>²</small>, RMSE, and computational efficiency. However, sample preparation and scalability posed challenges for high-throughput applications. The non-invasive techniques fared better when a transfer learning approach was applied using the pretrained model EfficientNet_V2_S, achieving an <em>F</em><small>₁</small> score of 98.25% for classification. These methods could also offer lower computational costs and minimal preprocessing. Comparative investigations revealed the advantages of each approach: the accuracy of chemical analysis through the FTIR technique and the scalability/resource efficiency of computer vision. The predictive accuracy was further improved in the neural network model and KNN technique employing hyperparameter tuning, highlighting the need for systematic tuning techniques. This paper highlights the need for hybrid methods that combine invasive and non-invasive strategies for the comprehensive identification of HB accessions. This study presents practical methodologies for classification and quality assessment that support sustainable agricultural practices, enhance biodiversity conservation efforts, and optimize crop management strategies while facilitating the integration of advanced ML technologies into agriculture and food research.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 725-742"},"PeriodicalIF":0.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00011d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117480","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":"Chitin nanofibers derived from deep eutectic solvent extraction and ammonium persulfate oxidation as a seed nanopriming agent for microgreen growth enhancement","authors":"Honglin Zhu, Sunni Chen, Jingyi Xue, Ruiqi Wang, Xinhao Wang, Zhenlei Xiao and Yangchao Luo","doi":"10.1039/D5FB00026B","DOIUrl":"https://doi.org/10.1039/D5FB00026B","url":null,"abstract":"<p >Chitin nanofibers (ChNFs) were successfully prepared from lobster shells using deep eutectic solvents (DESs) and ammonium persulfate oxidation (APS), offering a sustainable approach for marine waste utilization. DES-treated chitin (DES-Chitin) with a yield of 26.22% and 94.78% purity retained a high degree of acetylation (96%), while APS oxidation improved crystallinity, introduced carboxyl content, and enhanced dispersibility. The resulting ChNFs obtained after 5 hours of APS oxidation (5h-ChNFs) exhibited superior transparency, dispersion stability, and morphological refinement, with thermal stability comparable to DES-Chitin. In germination studies, 5h-ChNFs significantly improved physiological characteristics, nitrogen assimilation, and chlorophyll synthesis in broccoli and radish microgreens. Optimal concentrations of 20 μg mL<small>⁻¹</small> for broccoli and 75 μg mL<small>⁻¹</small> for radish enhanced protein, polyphenol, and flavonoid contents, alongside elevated DPPH and ABTS radical scavenging capacities. These findings demonstrated the potential of ChNFs as a bioactive seed nanopriming agent, bridging nanomaterial science and agricultural biotechnology to increase microgreen production sustainably.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 677-688"},"PeriodicalIF":0.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00026b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117476","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":"The effect of nanoreinforcement geometry on the physical and structural properties of whey protein concentrate/omega-3 rich oil/TiO2 nanocomposite films†","authors":"Lina María Rodríguez Pineda, Dritan Siliqi, Virginia Borroni, Lucas Guz, Francesco Scattarella, Cinzia Giannini, Roberto Jorge Candal, Davide Altamura and María Lidia Herrera","doi":"10.1039/D4FB00383G","DOIUrl":"https://doi.org/10.1039/D4FB00383G","url":null,"abstract":"<p >Whey protein concentrate (WPC)/omega-3 rich oil/TiO<small>₂</small> nanocomposite films were prepared by casting as a bio-based alternative to petroleum-based plastics. The effect of adding Tween 20 and/or TiO<small>₂</small> nanoreinforcement in two geometries, spheres or nanotubes (NTs), on the physical properties and structure was investigated. The initial emulsions were monomodal systems, where the maximum value of the main peak decreased with the addition of Tween 20. The addition of Tween 20 also increased the transparency of the films, while the presence of TiO<small>₂</small> reinforcement helped block light, with nanotubes having less effect in the visible range compared to nanospheres. In comparison to the control, the Young's modulus (<em>E</em>) increased with the addition of spherical TiO<small>₂</small> nanoparticles at a concentration of 0.2% when the formulation included Tween 20. The addition of nanotubes at 0.1% and 0.2% also enhanced the tensile and mechanical properties. The film containing 0.2% nanotubes exhibited the highest <em>E</em>, storage (<em>E</em>′), and loss (<em>E</em>′′) moduli, along with the shortest elongation at break (<em>ε</em><small>_b</small>) among all the films. Structural analyses using SEM, EDS, and SAXS revealed that TiO<small>₂</small> nanospheres were prominent on the surface, particularly at the bottom of the film, while nanotubes were integrated into the bulk region of the film, forming part of the matrix. The structural description provided in this manuscript allows for the conclusion that the enhanced physical properties of nanotube-reinforced films were due to their distribution within the film matrix, which was dependent on geometry. The film reinforced with 0.2% nanotubes demonstrated potential for food packaging.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 743-758"},"PeriodicalIF":0.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00383g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117481","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}