Sustainable Food Technology最新文献

{"title":"Acidogenic fermentation of dairy by-products for the utilization of volatile fatty acids IN PHBV production by Haloferax mediterranei†","authors":"Leire Urbina, Eric Rovira-Cal, Ibai Nafarrate, Ana Urkiaga, Josu Berganza, Enrique Aymerich and Maria José Suárez","doi":"10.1039/D4FB00279B","DOIUrl":"https://doi.org/10.1039/D4FB00279B","url":null,"abstract":"<p >In this study, the acidogenic fermentation (AF) of cheese whey (CW) has been conducted to obtain streams with different volatile fatty acid (VFA) profiles for polyhydroxyalkanoate (PHA) biosynthesis. AF was carried out in single-phase reactors for parameter optimization under mesophilic and thermophilic conditions, and streams with 2718.2 mg L<small>⁻¹</small> of VFA (predominantly acetic acid, 1288 mg L<small>⁻¹</small>, and propionic acid, 1119 mg L<small>⁻¹</small>) and 2270.2 mg L<small>⁻¹</small> of VFA (predominantly butyric acid, 1339 mg L<small>⁻¹</small>), were obtained, respectively. The thermophilic conditions were scaled up in a two-phase leachate bed reactor to obtain a final stream with a VFA concentration of 7879 mg L<small>⁻¹</small> composed mainly of butyric acid. Then, the technical feasibility of using the obtained streams as substrates for the production of poly(3-hydroxybutyrate-<em>co</em>-valerate) (PHBV) by <em>Haloferax mediterranei</em> was demonstrated. The PHBV production was found to be related to the butyric acid content, as the PHBV production was 1.4 <em>vs.</em> 0.3 g L<small>⁻¹</small> when using the streams rich in butyric acid <em>vs.</em> propionic acid, but the monomeric composition was dependent on the presence of propionic acid. A maximum PHVB production of 2.43 g L<small>⁻¹</small> and PHA accumulation of 44.3% were reached after 120 h of cultivation in bioreactor conditions. The characteristics of the produced PHBV bioplastic were compared with those of a commercial-grade PHA and found to be similar.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 300-310"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00279b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107741","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":"Functional and bioactive properties of chitosan produced from Acheta domesticus with fermentation, enzymatic and microwave-assisted extraction","authors":"Marios Psarianos, Nader Marzban, Shikha Ojha, Roland Schneider and Oliver K. Schlüter","doi":"10.1039/D4FB00263F","DOIUrl":"https://doi.org/10.1039/D4FB00263F","url":null,"abstract":"<p >Edible insects are an important source of chitin and chitosan. Different methods, including the use of proteases, fermentation and microwave treatment, have been proposed to replace the conventional chitin isolation methods. House crickets are among the most commonly used insects for food applications. Chitosan was produced from house crickets from chitinous materials that were isolated <em>via</em> the conventional method, a biological process that combines fermentation with <em>Lactococcus lactis</em> and digestion with bromelain and a microwave-assisted chemical method. All chitosans were evaluated for their purity, functional properties and bioactive properties, namely their antioxidant and antimicrobial activity. All three methods generated chitosan with a purity higher than 85% and an exceptionally high oil binding capacity with a maximum of 1078.62 g oil per g chitosan for the chitosan produced with the conventional method. Furthermore, all cricket-derived chitosans showed a significant level of antioxidant activity with an effective concentration of 5 mg mL<small>⁻¹</small> or lower and antimicrobial activity against <em>Escherichia coli</em>, <em>Staphylococcus aureus</em> and <em>Salmonella enterica</em> ssp. <em>Enterica Serovar Typhimurium</em>. It was concluded that the biological chitin extraction method could lead to the generation of a chitosan material with high potential for application in different sectors.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 277-285"},"PeriodicalIF":0.0,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00263f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107739","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":"Impact of chickpea aquafaba-based emulsion on the physicochemical, nutritional, rheological and structural characteristics of little millet (Panicum sumatrense Roth.) flour cake","authors":"Bijjam Madhavi, Niveditha Asaithambi, Alok Kumar, Pralay Maiti, Dinesh Chandra Rai and Raj Kumar Duary","doi":"10.1039/D4FB00293H","DOIUrl":"https://doi.org/10.1039/D4FB00293H","url":null,"abstract":"<p >Recent patterns in food consumption indicate that consumers have a strong desire for vegan, gluten-free, and healthy diets. This study investigates the utility of chickpea aquafaba and little millet flour (LMF) as alternatives to egg and refined flour, respectively, for developing egg-free and gluten-free cake recipes. The cake and batter were analyzed for their physicochemical, structural, sensorial, rheological and textural properties, with a shelf-life study conducted over a period of 12 days (30 ± 2 °C). The batter's density (1.13 ± 0.01 g cm<small>⁻³</small>) and viscosity (15796.7 ± 0.09 cp) increased with the addition of LMF, and the batter predominantly exhibited an elastic behavior with <em>G</em>′ &gt; <em>G</em>′′ for all cake formulations. These characteristic changes in cake batter caused the cake's weight to increase (by 10%) while causing its height, baking loss, volume, specific volume and symmetry index to decrease. The textural characteristics showed that adding LMF to cakes enhanced the hardness (145.00 ± 9.45 N) and firmness (19.36 ± 2.12 N) and decreased their cohesion, chewiness, gumminess, springiness and resilience. The image analysis showed more uniform bubble distribution in wheat flour (WF) cake than in LMF cakes, and an increase in LMF content resulted in a drop in cell circularity. The microbial degradation of cakes was observed from the 6th day of storage. LMF cake samples exhibited good texture and physical and sensory attributes comparable to those of the WF cake sample. Therefore, the study demonstrated the potential use of alternative ingredients, such as LMF and aquafaba emulsion, in the production of egg-free and gluten-free cakes. These ingredients could facilitate the scaling up of sustainable production practices for baked goods in the future.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 286-299"},"PeriodicalIF":0.0,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00293h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107740","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":"Mapping the critical factors of IoT implementation in the food industry","authors":"Harsh Dave, Saniyah Ahmad, Anupama Panghal and Rahul S Mor","doi":"10.1039/D4FB00274A","DOIUrl":"https://doi.org/10.1039/D4FB00274A","url":null,"abstract":"<p >The Internet of Things (IoT) is revolutionising the food industry by enhancing efficiency, safety, and sustainability, while food businesses have observed a slow adoption of IoT. This paper delves into the key factors influencing IoT implementation in the food industry. The key factors influencing the implementation of IoT technology in the food industry have been examined using a hybrid Fuzzy-DEMATEL (Decision-Making Trial and Evaluation Laboratory) approach to understand the complex interrelationships. The findings indicate that the company's financial position, managerial support, and competitive pressure are the major causal factors. These causal factors impact the complexity of usage and the existing policies and standards towards the decision to implement IoT in the food industry. The outcomes of this research are highly valuable for researchers, managers, and policymakers in providing insights for effectively strategising the implementation of IoT technology and thereby maximising its potential in the food industry towards traceability, transparency and sustainability as well as further developing models and SDGs.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 263-276"},"PeriodicalIF":0.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00274a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107738","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":"Fruit exosomes: a sustainable green cancer therapeutic","authors":"Asmit Das, Swarup Sonar, Ketki Kalele and Vetriselvan Subramaniyan","doi":"10.1039/D4FB00281D","DOIUrl":"https://doi.org/10.1039/D4FB00281D","url":null,"abstract":"<p >Extracellular vesicles, particularly their subpopulation of exosomes, have emerged as a promising avenue for cell-free anti-cancer therapies in the current decade of exosomal research, opening a new chapter in cancer precision medicine. This paradigm shift towards plant-based exosomes holds significant implications for both therapeutic efficacy and sustainability. Plant-derived exosomes offer a non-toxic source for anti-cancer agents, addressing concerns about both patient well-being and the environmental impact of treatment production. This sustainable approach has the potential to make cancer precision therapy more affordable, scalable, and accessible, while simultaneously inspiring scientific minds to explore the vast potential of this “Green Therapy”. This article delves into the potential of fruit-based exosomes in cancer precision therapy, exploring their advantages, challenges, and future perspectives. We discuss the current understanding of fruit exosome biogenesis, leading and isolation techniques, cargo loading mechanisms, their interactions with recipient cellular targets and challenges associated with fruit-based exosomal research. Despite the challenges, the future of fruit-derived exosome-based cancer therapy appears promising. Continued research and interdisciplinary collaborations are crucial to fully unlock the therapeutic potential of fruit-derived exosome-based impactful natural cancer treatment.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 145-160"},"PeriodicalIF":0.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00281d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107704","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":"Nano-hydroxyapatite (n-HAP) from Pangasius bone side streams and its application as a reinforcing agent in biodegradable food packaging films","authors":"Oshin Kawduji Thool, Abhilash Sasidharan, Bindu M. Krishna, Sarasan Sabu, Muhammed Navaf and Kappat Valiyapeediyekkal Sunooj","doi":"10.1039/D4FB00264D","DOIUrl":"https://doi.org/10.1039/D4FB00264D","url":null,"abstract":"<p >The bone side streams from catfish (<em>Pangasianodon hypophthalmus</em>) were used to produce nano-hydroxyapatite (n-HAP) by a calcination method. Bones were de-proteinized and calcined at 500, 700, and 900 °C at 2, 4, and 9 h, pulverized and cooled. Inductively coupled plasma (ICP-OES), Fourier Transform Infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and Transmission Electron Microscopy (TEM) were used to characterize the trace elements, functional groups, phase formation, and morphology of n-HAP, respectively. Using ICP-OES, an atomic ratio of 1.56 Ca/P was found in catfish bone calcined at 900 °C for 9 h. The FTIR spectra of the sample calcined to the same degree were matched with the standard hydroxyapatite FTIR spectrum. A high crystallinity of 99.5% was confirmed by XRD measurements as the calcination temperature and duration were increased. TEM analysis revealed that the n-HAP crystals have an average size of 71.38 nm. Cassava starch–n-HAP reinforced composite films were prepared with varying n-HAP concentrations which resulted in minor variations in the film thickness ranging from 0.05 to 0.16 mm. The control film exhibited a tensile strength (TS) value of 12.5 MPa while the maximum TS value of 16.10 MPa was exhibited by the sample with 0.8% n-HAP. The lowest elongation at break value was reported for the control film (1.55%) and the maximum (6.87%) was reported for the sample with 0.4% n-HAP. The film incorporating 0.8% n-HAP showed the highest seal strength while the water vapor transmission rate (WVTR) of the composite films reduced from 3.59 × 10<small>⁻¹</small> g Pa<small>⁻¹</small> m<small>⁻¹</small> s<small>⁻¹</small> to 1.67 × 10<small>⁻¹</small> g Pa<small>⁻¹</small> m<small>⁻¹</small> s<small>⁻¹</small> as n-HAP concentration increased. The film incorporating 0.4% n-HAP showed identical WVTR values to those of the film with 0.8% n-HAP. These results showed that the n-HAP-incorporating films exhibited better mechanical and barrier properties compared to the control film.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 227-238"},"PeriodicalIF":0.0,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00264d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107735","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":"Recent advances in encapsulation of pomegranate peel extract and combination of wall materials: a review of encapsulation technologies, characterization and applications in the food industry","authors":"Rahul P B, Ravindra Kumar Tiwari, Kshirod K. Dash and Maanas Sharma","doi":"10.1039/D4FB00196F","DOIUrl":"https://doi.org/10.1039/D4FB00196F","url":null,"abstract":"<p >Pomegranate peel comprises a vital source of bioactive constituents such as antioxidants, fiber, vitamins, and minerals. This review delivers a comprehensive outline of using pomegranate peel waste as a source of bioactive compounds for encapsulation in the food industry. The encapsulation methods from pomegranate peel studies, including spray drying, coacervation, ionic gelation, and freeze drying, and their characterization are explored from previous studies. The importance of encapsulation in improving the controlled release of anthocyanin and phenolic content, thereby enhancing their functionality in food products is mentioned. Furthermore, the review highlights the potential of encapsulation to reduce waste in the food industry. The applications of a combination of wall materials and encapsulation techniques in preserving pigments, flavors and aromas, enhancing nutritional value, and extending shelf life are also stated. Through a thorough analysis of encapsulation methodologies and applications, this review offers valuable insights into the potential of pomegranate peel encapsulation as a sustainable solution for enhancing food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 123-144"},"PeriodicalIF":0.0,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00196f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107703","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":"In vitro digestibility and physicochemical analysis of heat-moisture treated finger millet flour and starch†","authors":"Muhammad Umar, Muhammad Hassan and Natthakan Rungraeng","doi":"10.1039/D4FB00242C","DOIUrl":"https://doi.org/10.1039/D4FB00242C","url":null,"abstract":"<p >Heat-moisture treatment (HMT) at 110 °C for 6 h (25% moisture content) of finger millet flour (FMF) and starch (FMS) was conducted to assess the effect on their functional, physico-chemical, and <em>in vitro</em> digestibility properties. Water activity (<em>a</em><small>_w</small>) and pH decreased significantly (<em>p</em> &lt; 0.05) from 0.31 to 0.25 and 6.7 to 6.3 respectively for HMT samples. The oil absorption capacity (OAC), water absorption index (WAI), water solubility index (WSI), and swelling power (SP) also significantly (<em>p</em> &lt; 0.05) increased due to heat-moisture treatments of the samples. The values for the OAC, WAI, WSI, and SP were in the ranges of 1.9–2.5 g g<small>⁻¹</small>, 2.1–10.7 g g<small>⁻¹</small>, 0.14–0.44%, and 3.4–18.4 g g<small>⁻¹</small>, respectively. X-ray diffractometry (XRD) revealed that the HMT-modified samples showed a significant decrease in the relative crystallinity. Scanning electron microscopy (SEM) showed that the FMF sample became clumpier, and the surface of FMS showed more porosity and cracks due to the HMT process. Fourier Transform Infrared (FTIR) spectroscopy indicated the presence of hydroxyl (–OH), alkane (–CH), amine (–NH), carbonyl (–COH), and alkene (<img>CH) functional groups in the regions of 3300–3250, 2930–2850, 1750–1630, 1180–1070, and 930–860 cm<small>⁻¹</small>, respectively. There were no significant changes observed in the number of peaks of the samples due to the HMT process. The rapidly digestible and slowly digestible starch fractions increased significantly (<em>p</em> &lt; 0.05), while the resistant starch fraction decreased due to the HMT process. RDS, SDS, and RS values were in the ranges of 14.3–22.4%, 28.0–60.9%, and 30.9–55.7%, respectively. This study provides a new way of utilizing this starch source for the development of food products and can reduce dependence on other starch sources such as rice and corn.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 215-226"},"PeriodicalIF":0.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00242c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107717","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":"Pasteurization of mandarin juice by ohmic heating and evaluation of its shelf-life under refrigerated and ambient conditions","authors":"Somnath Basak, Piyush Thakur and Snehasis Chakraborty","doi":"10.1039/D4FB00267A","DOIUrl":"https://doi.org/10.1039/D4FB00267A","url":null,"abstract":"<p >Mandarin juice was treated inside a bath ohmic heater at 15 different combinations of voltages (120, 160, and 200 V) and treatment times (30, 60, 90, 120, and 150 s) targeting 85 °C. The come-up time to reach 85 °C for 120, 160, and 200 V were 240, 180, and 100 s, respectively. The system performance ranged between 88% and 98%. Ohmic heating rates increased with the applied voltage reaching 0.545 °C s<small>⁻¹</small> at 200 V. Ohmic heating at 200 V/30 s and 160 V/90 s produced a microbially safe mandarin juice (5 log reduction in natural microflora); whereas 200 V/30 s, 160 V/90 s, and 120 V/150 s treatments led to an enzymatically stable (&gt;99% spoilage enzyme inactivation) mandarin juice. Under the pasteurized condition of 200 V/30 s, there was only a 10% and 8.4% loss in vitamin C and total phenolics in the juice. Elevated antioxidants were observed after ohmic heating. Lightness and total color change (Δ<em>E</em>*) of the juice increased with ohmic heating. The maximum browning of 66.74 was observed in the juice treated at 120 V/150 s. The juice treated at 200 V/30 s showed a shelf life of 42 and 15 days under refrigerated and ambient conditions, respectively.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 239-252"},"PeriodicalIF":0.0,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00267a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107736","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":"Efficient freeze-drying of foamed strawberry puree: a study on drying kinetics and physicochemical properties†","authors":"Zhihao Zhou, Carlos Parra-Escudero, Hengjun Du, Xiaojing Guo, Qi Wang, Hang Xiao and Jiakai Lu","doi":"10.1039/D4FB00227J","DOIUrl":"https://doi.org/10.1039/D4FB00227J","url":null,"abstract":"<p >The production of high-quality strawberry powder is of significant interest in the food industry. This study examines the impact of shelf temperature (10, 20, and 40 °C) on the foaming properties and freeze-drying behavior of strawberry puree with added egg white (EW), with a particular emphasis on drying kinetics and the physicochemical properties of the dried powder, especially the retention of bioactive compounds. Evaluating various concentrations of EW addition revealed that incorporating 0.75% EW results in an optimal foam with maximum overrun (97.22%). Freeze-drying this optimized foamed strawberry puree significantly reduces the total drying time compared to its non-foamed counterpart, with reductions of 43.90%, 44.55%, and 36.00% at the respective shelf temperatures. The drying kinetics of the strawberry foam is effectively described by the modified Page model. Notably, foam mat dried strawberry powder produced at 40 °C exhibits the lowest moisture content (2.69 ± 0.09%) and water activity (0.189 ± 0.003, aw). The foaming treatment does not significantly impact the retention of total phenolic content, but higher shelf temperatures result in decreased retention. Furthermore, foaming pretreatment does not significantly influence the retention of total anthocyanin content in strawberry powders at 10 and 20 °C, but it enhanced the retention at the highest shelf temperature (40 °C). Our findings suggest that foam mat drying could be a more efficient and cost-effective method for producing high-quality strawberry powder.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 253-262"},"PeriodicalIF":0.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00227j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107737","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}