Sustainable Food Technology最新文献

{"title":"Optimization of ultrasound-assisted extraction of antioxidant compounds from Mucuna pruriens pods using response surface methodology: a waste-to-value approach","authors":"Beatriz I. Avalos, Belén A. Acevedo, Juan P. Melana Colavita, Romina Curbelo, Eduardo Dellacassa and Margarita M. Vallejos","doi":"10.1039/D5FB00206K","DOIUrl":"https://doi.org/10.1039/D5FB00206K","url":null,"abstract":"<p > <em>Mucuna pruriens</em>, a leguminous plant known for the rich bioactive content of its seeds, also exhibits significant antioxidant potential in its pods, an underutilized agricultural by-product. This study aimed to optimize ultrasound-assisted extraction (UAE) conditions to maximize the recovery of phenolic compounds with antioxidant capacity (AOC) from <em>M. pruriens</em> pods. Optimization was conducted using response surface methodology (RSM), evaluating the effects of extraction time (10–20 min), ethanol concentration (0–100%), and ultrasound amplitude (0–80%). Ethanol concentration was identified as the most influential variable affecting both total phenolic content (TPC) and AOC. Optimal UAE conditions (10 min, 30% ethanol, 80% amplitude) yielded significantly higher TPC (274.21 ± 1.43 mg GAE per g) and AOC (DPPH: 2.41 ± 0.11, ABTS: 1.87 ± 0.09 and FRAP: 3.67 ± 0.08 mmol TEAC per g) compared to the traditional decoction method. HPLC-MS-based metabolite profiling tentatively identified 22 bioactive compounds in the pod and seed extracts. Furthermore, a notable <small>L</small>-Dopa content (5.8%) was quantified in the optimized pod extract, highlighting its potential as a valuable bioresource. These findings demonstrate the efficiency and sustainability of UAE in valorizing <em>M. pruriens</em> pods and support their potential application in food, nutraceutical, and pharmaceutical formulations.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2239-2252"},"PeriodicalIF":0.0,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00206k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500559","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":"Pumpkin seed flour (a cold-pressed by-product): characterization and rheological assessment in gluten-free bread premixes","authors":"Juan José Burbano, Manuel Rojas, Marina Fernández Bravo, Julio Vidaurre-Ruiz, Ritva Repo Carrasco Valencia and María Jimena Correa","doi":"10.1039/D5FB00268K","DOIUrl":"https://doi.org/10.1039/D5FB00268K","url":null,"abstract":"<p >Cold-pressed oil production generates high-quality oil and a nutrient-rich press cake as a by-product. <em>Cucurbita pepo</em> seeds (var. <em>styrica</em>) are typically used for this purpose. This work aims to add value to the press cake by-product by characterizing the techno-functional, physicochemical, nutritional, and microstructural properties of pumpkin seed flour (PSF), and evaluating the impact of PSF on the pasting and rheological behaviour of gluten-free model premixes (rice flour based). Nutritionally, PSF contained 41% protein. Although lipids accounted for one-third of its composition (predominantly unsaturated fatty acids), PSF showed high oxidative stability. Regarding its techno-functional properties, PSF showed good emulsion activity (55%), high thermal emulsion stability (51%) and good water, oil, and organic molecule retaining capacities. Characterization of PSF and rice flour (RF) showed that the two flours complement each other when forming composite mixtures. In addition, the suitability of PSF for breadmaking was determined by evaluating its effect on the rheology of premixes. The premixes were prepared by substituting RF with PSF at 10%, 20% and 30%. The viscoamylograph showed that regardless of the substitution level, PSF formed premixes that were less susceptible to retrogradation and had the potential to enhance oven spring during baking. At 20% and 30% substitution, PSF also improved the rheological quality of the gluten-free dough models, acting similarly to xanthan gum. This effect could be related to the ability of PSF to retain water and to form emulsions. These results showed the aptitude of PSF to be included in formulations intended for gluten-free bakery products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2041-2051"},"PeriodicalIF":0.0,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00268k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500508","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 nutrient enhancement of edible mushrooms via boiling and gastrointestinal simulation","authors":"Si Qin, Sunantha Ketnawa and Nattaya Konsue","doi":"10.1039/D5FB00346F","DOIUrl":"https://doi.org/10.1039/D5FB00346F","url":null,"abstract":"<p >This study investigated the impact of boiling and <em>in vitro</em> gastrointestinal digestion on the nutritional properties of seven commercially available mushroom species: <em>Volvariella volvacea</em>, <em>Lentinus polychrous</em>, <em>Lentinus squarrosulus</em>, <em>Pleurotus ostreatus</em>, <em>Astraeus odoratus</em>, <em>Lentinula edodes</em>, and <em>Auricularia auricula-judae</em>. Boiling altered the mushroom microstructure, enhancing the release of nutrients and bioactive compounds. It increased crude protein (5–35%), amino acids (3–75%), minerals (3–30%), and phenolic compounds (1–2-fold), though the effects varied by species. <em>A. odoratus</em> showed the highest crude protein content (37.30%), while <em>A. auricula-judae</em> demonstrated the highest nutrient bioaccessibility during digestion. <em>V. volvacea</em> exhibited the greatest amino acid content (74.50 mg g<small>⁻¹</small>). Simulated digestion further improved amino acid and phenolic availability. <em>L. edodes</em> and <em>A. auricula-judae</em> exhibited the highest phenolic bioaccessibility, likely due to lower dietary fiber. Boiling increased the total phenolic and flavonoid content in <em>A. odoratus</em>, suggesting the presence of heat-resistant polyphenols, but led to reductions in other species due to leaching. Antioxidant activity, assessed by DPPH and FRAP assays, increased after digestion across all species. Boiling enhanced antioxidant activity in <em>A. odoratus</em> and <em>A. auricula-judae</em>, likely due to stable compounds such as β-glucans and ergothioneine. Correlation analysis identified total phenolic content as the primary contributor to antioxidant potential, while flavonoid effects varied. These findings underscore the role of mushrooms as sustainable, nutrient-rich foods. Their efficient growth on low-input substrates and improved functionality through processing support their use in plant-based diets, meat analogues, and nutritional supplements for sustainable food system innovation.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2052-2065"},"PeriodicalIF":0.0,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00346f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500509","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":"Molecular properties and allergenicity of lectin from Ulva lactuca","authors":"Zhicong Wang, Yingying Zhou, Lihang Chen, Tao Chen, Yuying Wang, Shanshan Ding, Yinan Du, Jiangning Hu and Di Wu","doi":"10.1039/D5FB00446B","DOIUrl":"https://doi.org/10.1039/D5FB00446B","url":null,"abstract":"<p > <em>Ulva lactuca</em>, the type species of the green algae, holds ecological significance in coastal ecosystems and has attracted considerable interest in food and medical applications due to its bioactive constituents. Proteins or peptides from algae that exhibit high abundance, stability, or significant homology to specific allergens were identified as antigens by immune cells. In response, the immune system mounts a variable reaction to each protein, ultimately leading to cellular degranulation and the manifestation of a range of diseases. Lectin, derived and purified from <em>Ulva lactuca</em> (<em>U. lactuca</em>), displayed distinct bands at molecular weights of 107.55, 75, 67.6, 35, 32.02, 28.75, 23.51, 18.7, and 10.7 kDa. Subsequent bioinformatic alignment against the PDB database revealed significant homology between <em>U. lactuca</em> lectin and documented allergenic lectins. <em>In vitro</em> evaluation using rat basophilic leukemia mast cells (RBL-2H3) demonstrated that <em>U. lactuca</em> lectin significantly promoted mast cell degranulation, whereas histamine (His) release rate reached 45.28 ± 2.40 ng mL<small>⁻¹</small>. <em>In vivo</em> experiments revealed that <em>U. lactuca</em> lectin induced splenomegaly and promoted substantial elevation of His and mast cell proteases in mice. Moreover, <em>U. lactuca</em> lectin samples exhibited significantly upregulated levels of allergen-specific immunoglobulin E (IgE) and immunoglobulin G1 (IgG1), inducing a Th2 immune response. These findings provide foundational evidence for the allergenic potential of <em>U. lactuca</em> lectin and contribute to safety evaluations of marine-derived proteins.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1841-1852"},"PeriodicalIF":0.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00446b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500595","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":"Rabbit bone gelatin edible films: impact of glycerol concentration on properties and application in soybean oil packaging","authors":"Siti Rima Pratiwi Putri, Dian Haryati, Umar Santoso, Andriati Ningrum, Ashri Nugrahini and Manikharda","doi":"10.1039/D5FB00316D","DOIUrl":"https://doi.org/10.1039/D5FB00316D","url":null,"abstract":"<p >Rabbit bone, a by-product of rabbit meat processing, remains underutilized and is often discarded as waste. However, its high collagen content makes it a promising alternative source of gelatin for developing biodegradable edible films as replacements for plastic packaging. This study investigated the effect of varying glycerol concentrations (RG20:20%, RG30:30%, and RG40:40%) on the physicochemical, mechanical, barrier, optical, and thermal properties of rabbit bone gelatin-based films and evaluated their potential application in soybean oil packaging. A bovine gelatin film with 30% glycerol served as the control. Increasing glycerol concentrations led to higher moisture content (9.96–19.16%), thickness (0.087–0.109 mm), solubility (31.77–50.84%), water vapor permeability (WVP) (0.63 to 2.43 × 10<small>⁻⁹</small> g m<small>⁻¹</small> Pa<small>⁻¹</small> s<small>⁻¹</small>), and elongation at break (99.29–163.11%). However, it reduced the opacity value (2.13 to 1.62), tensile strength (7.34 to 3.00), and melting temperature (178.46 to 149.34 °C). Among the formulations, the RG20 film exhibited superior tensile strength and barrier, thermal, and optical properties, confirming the functional promise of rabbit bone gelatin for edible film development. The RG20 film was selected for further testing and compared with LDPE packaging. On day 9, the peroxide value of soybean oil exhibited a more rapid increase in LDPE (13.12 meq O<small>₂</small> kg<small>⁻¹</small>) than in RG20 (6.57 meq O<small>₂</small> kg<small>⁻¹</small>). However, the RG20 film was less effective in inhibiting the increase in the anisidine value (12.15) compared to LDPE (6.5) in early storage periods. Free fatty acid levels remained relatively stable in both treatments, indicating minimal hydrolytic degradation. These findings suggest that RG films have potential use as biodegradable alternatives for soybean oil packaging.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2297-2307"},"PeriodicalIF":0.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00316d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500563","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":"Active food packaging development: rambutan (Nephelium lappaceum L.) peel extract incorporated into starch-protein blend films","authors":"T. Nurul Azlin, F. Han Lyn and Z. A. Nur Hanani","doi":"10.1039/D5FB00343A","DOIUrl":"https://doi.org/10.1039/D5FB00343A","url":null,"abstract":"<p >Natural biopolymers, including carbohydrates, proteins, and fats, have gained significant interest in this emerging phase of a circular economy and sustainable environment. Blending multiple polymers helps overcome their poor mechanical and barrier properties, consequently enhancing their resemblance to commercially used synthetic plastics. This study develops biodegradable active packaging by incorporating rambutan peel extract (RPE) into corn starch-soy protein isolate blend films. Different concentrations of RPE (0%, 1%, 3%, and 5%) were added to the blend films and analysed for their physicochemical, mechanical, barrier, microstructure, and antioxidant properties. The incorporation of RPE produced significantly (<em>p</em> &lt; 0.05) darker films with increased thickness while exhibiting similar (<em>p</em> ≥ 0.05) moisture content and water solubility. The extract significantly reduces (<em>p</em> &lt; 0.05) the light transmittance and develops a more opaque film than the control. Even though the addition of 5% RPE showed a significant (<em>p</em> &lt; 0.05) improvement in tensile strength (6.36 MPa) and flexibility (7.10%), the highest water vapour permeability (1.63 10<small>⁻¹⁰</small> g m<small>⁻¹</small> s<small>⁻¹</small> Pa<small>⁻¹</small>) was recorded. Small voids and a heterogeneous internal structure were observed from the microstructure morphology of the active film in comparison to the smooth and homogeneous structure of the control film. A gradual increase in the RPE concentration has increased the antioxidant activities, including ABTS radical scavenging activity (24.32–77.98%), DPPH radical scavenging activity (11.05–66.75%), and ferric reducing antioxidant power, FRAP (26.41–73.59 mM Fe<small>₂</small>SO<small>₄</small> per g sample), of the active starch-protein biodegradable films. The starch-protein blend films prepared in this study showed promising potential as a low-cost active biodegradable film material to improve the shelf life and quality of food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2032-2040"},"PeriodicalIF":0.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00343a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500507","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":"Omega-3 incorporation effects on the structural, rheological, and sensory properties of 3D-printed chocolate","authors":"Ruoyao Li, Sushil Koirala, Sangeeta Prakash, Yun Xu and Bhesh Bhandari","doi":"10.1039/D5FB00475F","DOIUrl":"https://doi.org/10.1039/D5FB00475F","url":null,"abstract":"<p >Omega-3 fatty acids are recognised for their health benefits but their incorporation into foods is limited by oxidative instability and undesirable sensory attributes. 3D food printing offers a potential solution by enabling precise spatial deposition and structural design to improve stability and product quality. This study examined the effects of two fortification forms, free oil and microencapsulated powder, at three concentrations (5%, 10%, 15%), on the physicochemical characteristics of 3D-printed dark chocolate. Particular emphasis was placed on microencapsulated formulations, with additional evaluation of sensory properties, storage stability, and their capacity to achieve nutritional enhancement while maintaining product integrity and acceptability.Results demonstrated that both form and concentration of omega-3 significantly influenced crystallisation behaviour (<em>ΔH</em> increased from 44.30 ± 1.69 J g<small>⁻¹</small> in the control to 57.66 ± 2.02 J g<small>⁻¹</small> in OP15, <em>p &lt; 0.05</em>), texture (breaking force decreased from 84.46 ± 3.99 N in the control to 48.14 ± 4.14 N in OP15 and 25.86 ± 5.14 N in OO15), and rheological behaviour (OP15 exhibited the highest initial viscosity). Compared with oil, microencapsulated omega-3 showed superior compatibility with the chocolate matrix, enhancing crystallisation and shape fidelity. Sensory analysis revealed that OP10 achieved comparable overall acceptability to the control when fresh, although flavour scores decreased significantly after two months of storage at 25 °C. Overall, fortification of omega-3 at moderate levels (5–10%), combined with optimised printing conditions, provides an effective strategy to improve nutritional value, structural performance, and consumer acceptance of functional 3D-printed chocolate.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2134-2143"},"PeriodicalIF":0.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00475f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500602","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":"Effects of pectin and avocado oil in the production of meat analogues obtained by high moisture extrusion and their physicochemical characterization","authors":"Darianna Ur-Mora, Oscar Hernández-Meléndez and Eduardo Bárzana","doi":"10.1039/D5FB00162E","DOIUrl":"https://doi.org/10.1039/D5FB00162E","url":null,"abstract":"<p >The growing demand for plant-based protein foods that meet nutritional needs and are also palatable to consumers has given way to meat analogues. This research studied their preparation by texturing isolated soy protein by high moisture extrusion cooking, supplemented with avocado oil and pectin as a binder. Operational conditions for the extrusion process that favored the formation of fibrous structures were determined. The extruded samples were subjected to a proximate chemical analysis that reported values of approximately 55% moisture and 27% protein. Avocado oil allowed for a more tender and juicy product, and did not interfere with the formation of fibrous structures. Scanning electron microscopy and Raman spectroscopy analyses showed that analogues with 4% pectin by weight presented a more pronounced fibrous structure and the best chewing characteristic as determined by the profile obtained in a texture analyzer.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1805-1815"},"PeriodicalIF":0.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00162e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500600","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":"Microwave-assisted extraction of dietary fiber from kinnow mandarin by-products: impact on yield and functional, structural, and thermal properties","authors":"Samandeep Kaur, Vikrant Singh, Parmjit S. Panesar and Harish K. Chopra","doi":"10.1039/D5FB00362H","DOIUrl":"https://doi.org/10.1039/D5FB00362H","url":null,"abstract":"<p >The extraction of dietary fiber (DF) from kinnow by-products offers a valuable opportunity for waste valorization and the development of functional food ingredients. This study compared conventional extraction methods (hot water, ethanol, and alkali extraction) with microwave-assisted extraction (MAE) to evaluate differences in fiber yield and functional, structural, and thermal properties. Among conventional methods, alkali extraction provided the highest fiber recovery, but MAE achieved comparable or higher yields with significantly reduced extraction time and lower chemical input. MAE-extracted dietary fiber exhibited superior functional properties, including water-holding capacity (7.78–9.12 g g<small>⁻¹</small>), oil-holding capacity (4.68–5.36 g g<small>⁻¹</small>), and glucose adsorption capacity (3.55–4.24 mmol g<small>⁻¹</small>), higher than those of fibers obtained <em>via</em> conventional methods. FTIR analysis confirmed that MAE-extracted fibers retained key functional groups, such as hydroxyl, carboxyl, and glycosidic linkages, indicating the preservation of cellulose, hemicellulose, and pectin structures. XRD analysis showed that both peel and pomace fibers exhibited semi-crystalline structures, with pomace fibers showing slightly higher crystallinity, reflecting compositional differences between the two by-products. DSC analysis demonstrated good thermal stability in MAE-extracted fibers, with insoluble dietary fiber (ISDF) exhibiting higher thermal resistance than soluble dietary fiber (SDF). Overall, MAE proved to be a sustainable, efficient alternative for dietary fiber extraction, enhancing functionality while promoting kinnow by-product valorization.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2122-2133"},"PeriodicalIF":0.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00362h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500601","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 waste management: a critical review on biochar production and applications","authors":"J. S. Sudarsan, M. Goel, H. Jahangiri, P. R. Rout, M. Tavakolian, C. Briggs, Macsen Haynes-Parry, A. Asthana, R. Lakshmipathy, S. V. Prabhu and S. Nithiyanantham","doi":"10.1039/D5FB00087D","DOIUrl":"https://doi.org/10.1039/D5FB00087D","url":null,"abstract":"<p >As per the FAO's estimation (Food and Agriculture Organization, USA), approximately 1.3 billion tons of food are wasted yearly, accounting for around 33% of global food production, releasing millions of tonnes of greenhouse gas (GHG) emissions on a global scale. The predominant techniques for handling food waste involve landfilling, incineration, and composting, all of which come with substantial emission-related challenges and are considered unsustainable. In contrast, advanced thermal processes such as pyrolysis and gasification have proven to be environmentally sustainable alternatives and can convert organic food waste into valuable resources such as H<small>₂</small>-rich gas, bio-oil, and biochar. Among these products, biochar stands out due to its numerous benefits, encompassing energy generation, carbon sequestration, climate change alleviation, soil enhancement, and wastewater treatment. This paper presents a state-of-the-art review of food waste biochar (FWBC) production and application. FWBC applications as carbon capture adsorbents, fuel, catalysts, and supercapacitors and in wastewater treatment, along with modelling and optimisation/life cycle analysis, are also reviewed. The literature review highlighted that FWBC has immense potential for carbon capture, wastewater treatment and as a catalyst. However, the research is lacking in industrial applications of biochar, and such data are scarce. Furthermore, biochar modifications improve biochar characteristics, which rely greatly on chemical processes. The paper concludes by proposing future perspectives and potential directions for the sustainable utilization of food waste through biochar production and application. The conversion of food waste into biochar holds immense potential to significantly advance the cause of sustainable food waste management.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1723-1743"},"PeriodicalIF":0.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00087d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500554","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}