Sustainable Food Technology最新文献

{"title":"Sustainable liposomal delivery of Centella asiatica polyphenols: β-sitosterol stabilization, LC-MS/MS profiling, and simulated release study","authors":"Soubhagya Tripathy and Prem Prakash Srivastav","doi":"10.1039/D5FB00127G","DOIUrl":"https://doi.org/10.1039/D5FB00127G","url":null,"abstract":"<p >This study investigates the influence of β-sitosterol (βS) on the structural characteristics, physicochemical stability, and <em>in vitro</em> release behavior of liposomes encapsulating <em>Centella asiatica</em> leaf extract (CALE). Additionally, the retention kinetics of bioactive compounds were analyzed using a first-order equation alongside assessments of thermal stability and lipid oxidation. The polyphenolic composition of CALE was characterized through LC-MS/MS in both positive and negative ionization modes, revealing the presence of several key compounds with distinct retention times. Findings indicated that the highest encapsulation efficiency (74.789 ± 0.811%) was achieved when the soy lecithin (SL) to β-sitosterol (βS) ratio was 7 : 3 (LP-βS (C3)). The particle size of all formulations remained under 700 nm, with a retention rate exceeding 50% after 28 days of storage. FTIR analysis confirmed the absence of interactions between polyphenols and the encapsulating material, validating the successful encapsulation of bioactive compounds. Furthermore, simulated release studies demonstrated that encapsulation enhanced the bioavailability of CALE bioactive compounds in liposomes. These findings suggest that βS is a viable and promising approach for developing cholesterol-free, bioactive-enriched liposomal formulations suitable for functional food applications.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1053-1063"},"PeriodicalIF":0.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00127g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641138","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":"Fabrication of gel-like sorbents derived from pomelo (Citrus grandis L.) peel powder via an immediate setting emulsion approach†","authors":"Haoxin Wang, Peng Wang, Stefan Kasapis and Tuyen Truong","doi":"10.1039/D5FB00027K","DOIUrl":"https://doi.org/10.1039/D5FB00027K","url":null,"abstract":"<p >This study developed emulsion gel-like sorbents by valorising pomelo peel (<em>Citrus grandis</em> L.) powder enriched with fibres (52.11–59.59%) and antioxidants. The process utilized an emulsion-based gelation approach, where an immiscible oil–water mixture with various oil-to-water ratios (1 : 3, 1 : 1, and 3 : 1) was first blended with a pre-emulsion using high-shear mixing. PP powder (10–40% w/w) with two particle sizes (125 and 250 μm) was then incorporated into the pre-emulsion, where its amphiphilic nature enabled interactions with both the oil and water phases, stabilising the emulsion and promoting gelation. Upon mixing, the PP powder rapidly absorbed the oil and water phases, forming self-sustaining gel-like sorbents within 2 min at room temperature. Comprehensive analyses of their chemical composition, antioxidant properties, texture, rheology, microstructure, and oxidative stability showed that increasing the water phase reduced the amount of PP powder required, softened the sorbents, and enhanced their cohesiveness. Conversely, higher PP concentrations and oil phases increased the gel strength and textural hardness by forming denser structures and altering oil droplet sizes. Stability testing revealed that oil-rich sorbents (3 : 1 oil-to-water ratio) maintained a peroxide value below 4 meq kg<small>⁻¹</small>, attributed to their low water content and the antioxidant-rich properties of PP powder. This research provides a robust and eco-friendly approach to developing functional and stable PP-based sorbents, with potential applications as fat replacers for creating low-fat food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1114-1127"},"PeriodicalIF":0.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00027k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641156","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":"Natural polymer-based food packaging: paving the way to a greener future – a review","authors":"Chun Bong Yuen, Hio Lam Chong, Man-Hin Kwok and To Ngai","doi":"10.1039/D5FB00021A","DOIUrl":"https://doi.org/10.1039/D5FB00021A","url":null,"abstract":"<p >Food packaging materials play a major role in the current plastics industry. To pursue environmental protection and sustainability, the search for alternatives to replace conventional plastics has emerged as an industry-wide imperative. This article offers a comprehensive comparison of different food packaging materials, analysing both synthetic and natural polymers across key performance criteria. The analysis reveals that natural polymers demonstrate superior biodegradability, tensile strength, and oxygen barrier properties. Conversely, synthetic packaging exhibits significant advantages in elongation performance, mass production, and costs due to mature manufacturing technology. However, this review also highlights the need to overcome key challenges related to their production scalability, mechanical and barrier properties, and waste treatment. Realizing their full potential will require close collaboration among researchers, industry stakeholders, and policymakers to promote sustainable solutions.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 908-929"},"PeriodicalIF":0.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00021a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641152","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":"Optimization of a novel probiotic-fermented pearl millet-based strained yoghurt-like functional dessert: physicochemical, microbial and sensory characterization†","authors":"Manvik Joshi, Kamalesh Kumar Meena, Arun Kumar and Sunil Meena","doi":"10.1039/D5FB00001G","DOIUrl":"https://doi.org/10.1039/D5FB00001G","url":null,"abstract":"<p >In this study, we developed a probiotic strained yogurt-like dessert using roasted pearl millet flour and <em>Hibiscus rosa-sinensis</em> extract. Ingredients (pearl millet: 2.5–8%, <em>Hibiscus</em>: 2.5–8%, and sugar: 25–45%) were optimized for probiotic viability, lactic acidity, sensory properties, and acceptability using Design Expert software. The optimal formulation (pearl millet: 4.86%, <em>Hibiscus</em>: 4.4%, and sugar: 29.47%) achieved a probiotic viability of 7.53 ± 0.33 log<small>₁₀</small> CFU g<small>⁻¹</small>, exceeding the recommended threshold. FTIR analysis revealed enriched nutritional profiles with functional peaks resulting from <em>Hibiscus</em> and probiotic metabolism. SEM analysis showed a porous microstructure, indicating functional enhancements due to pearl millet and <em>Hibiscus</em>. The dessert exhibited excellent nutritional, functional, and sensory attributes, making it a promising functional food innovation.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1074-1085"},"PeriodicalIF":0.0,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00001g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641141","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":"Status and prospects of valorisation of ayurvedic spent materials: focus on Dashamoola by-products for food applications","authors":"Billu Abraham, Shaheena Aziz A, Charles Brennan, Nitin Mantri, Nisha P and Benu Adhikari","doi":"10.1039/D5FB00068H","DOIUrl":"https://doi.org/10.1039/D5FB00068H","url":null,"abstract":"<p >Ayurveda, an ancient Indian system of medicine, relies on herbal formulations for holistic health. The growing demand for Ayurvedic products has led to substantial waste generation—particularly spent plant residues, liquid effluents, and packaging waste—posing environmental and sustainability challenges. This review explores the valorisation potential of Ayurvedic spent materials (ASM), with a focus on Dashamoola Spent Material (DSM), a lignocellulosic by-product of polyherbal decoctions. By integrating advances in nanotechnology and biopolymer science, DSM can be transformed into bioactive ingredients, and nanomaterials, which can be further incorporated into applications such as biodegradable packaging, food emulsions, and nutraceutical formulations. The review outlines the environmental, economic, and societal benefits of such valorisation, including pollution reduction, circular bioeconomy alignment, resource recovery and application of functional food ingredients. Key limitations, such as raw material variability, processing costs, and regulatory barriers including those related to food applications—are critically assessed. This review provides a comprehensive framework for sustainable waste management within the Ayurvedic sector and identifies future directions for upscaling valorisation technologies.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 894-907"},"PeriodicalIF":0.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00068h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641150","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":"Dielectric barrier discharge cold plasma-modified pea protein nanoparticles: enhancing functional and thermal properties for food and biopolymer applications","authors":"Srutee Rout and Prem Prakash Srivastav","doi":"10.1039/D5FB00123D","DOIUrl":"https://doi.org/10.1039/D5FB00123D","url":null,"abstract":"<p >This study explored the use of dielectric barrier discharge cold plasma (DBD-CP) to produce Pea Protein Isolate Nanoparticles (PPI-NPs) at 30 kV for 2, 4, 6, and 8 min. Increasing the voltage and extending the treatment time led to larger nanoparticle sizes and more irregular morphology. Samples treated with CP showed higher absorbance in the 230–300 nm range, while fluorescence intensity decreased as the treatment time increased. CP exposure altered the FTIR spectra, particularly the amide I and II bands. The plasma-treated PPI-NPs exhibited increased surface hydrophobicity and carbonyl content and reduced free sulfhydryl (SH) groups compared to untreated samples. Additionally, the water and oil holding capacities and solubility of PPI-NPs improved with longer treatment durations. Thermal analysis revealed that CP exposure at 30 kV for 6 and 8 min increased the denaturation temperature (<em>T</em><small>_d</small>) to 112 °C and 114 °C, respectively. At the same time, the untreated sample had a <em>T</em><small>_d</small> of 110 °C, indicating enhanced cross-linking of polar functional groups. These results suggest that CP treatment effectively improves the functional properties of protein nanoparticles, making them suitable for applications in food packaging and pharmaceuticals.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1086-1098"},"PeriodicalIF":0.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00123d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641139","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":"Extraction of pectin from Assam lemon (Citrus limon) peel and its use in preparation of low-fat mayonnaise","authors":"Nithish S, Ram Prasanna Kumar, Laxmi Kant Rawat, Nurin Afzia and Tabli Ghosh","doi":"10.1039/D4FB00333K","DOIUrl":"https://doi.org/10.1039/D4FB00333K","url":null,"abstract":"<p >This study mainly focused on the formulation of low-fat mayonnaise using lemon peel-based pectin gel as a fat replacer. Assam lemon peel powder was prepared and was used as a sustainable source for the development of pectin using the ultrasound-assisted extraction method. The physicochemical properties of lemon peel powder were studied on the basis of moisture content, bulk density, tapped density, and pH. The yield of pectin was found to be 12.84 ± 0.14%. Furthermore, the extracted pectin was characterized by XRD spectroscopy and FTIR spectroscopy. In XRD spectroscopy, the diffraction peak at 2<em>θ</em> = 18.9° indicates the characteristic peak of pectin. Furthermore, the extracted pectin was utilized to prepare pectin gel with soy protein and sodium tripolyphosphate and was stabilized using sodium alginate. The prepared pectin gel was incorporated for formulating low-fat mayonnaise formulations such as low-veg-fat mayonnaise (LVM) and low-egg-fat mayonnaise (LEM) to improve the texture, stability, and nutritional profile. Furthermore, these two formulations were compared with the commercial mayonnaise. Among all, low-veg-fat mayonnaise (LVM) exhibited the lowest fat content of 44.89%. However, LVM and LEM had a viscosity of 284 Pa s<small>⁻¹</small> and 316 Pa s<small>⁻¹</small>, respectively. In terms of firmness and stickiness, variations were observed among the mayonnaise samples, with LVM showing the lowest firmness of 0.86 ± 0.07 N and stickiness of 0.54 ± 0.05 N. Thus, this research contributes to the exploration of sustainable alternatives in food ingredient sourcing and product development, with implications for both the food industry and consumer health.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1128-1135"},"PeriodicalIF":0.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00333k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641157","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":"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":"Electron beam irradiation in food processing: current applications and strategies for commercial scale implementation","authors":"Chen Li, Runrun Zhang, Tahirou Sogore, Jinsong Feng, Xinyu Liao, Xiangyu Wang, Zhaohuan Zhang and Tian Ding","doi":"10.1039/D5FB00006H","DOIUrl":"https://doi.org/10.1039/D5FB00006H","url":null,"abstract":"<p >Electron beam irradiation (EBI) is a non-thermal processing technology that utilizes high-energy electron beams to eliminate microorganisms and extend the food storage period. Currently, EBI has demonstrated extensive application potential in food, agriculture, and medical fields, serving as a crucial technological means to ensure product safety and quality. Despite the many potential advantages of EBI technology, its large-scale application in the food industry remains underdeveloped compared to conventional processing methods. The main limiting factors are the limited penetration depth of electron beams and the potential adverse effects of high-dose irradiation on the texture and flavor of food. To overcome these limitations, more comprehensive studies of the mechanisms of EBI in microbial inactivation should be conducted. Furthermore, it is imperative to minimize the irradiation dose to the greatest extent possible based on the characteristics of different products. The integration of EBI with modified atmosphere packaging (MAP) techniques, the utilization of artificial intelligence (AI) to optimize irradiation parameters, and the development of natural antibacterial compounds (NAC) and aseptic packaging can enhance the microbial inactivation efficacy and product quality of EBI, thereby facilitating the large-scale implementation of EBI technology. This review examines the mechanisms of microbial inactivation induced by EBI, elucidates factors affecting its efficacy and explores the applications of EBI in various fields and the potential of combining EBI with other methods to ensure inactivation efficiency and ensure product quality. Finally, this review outlines the regulatory framework in the field of EBI to ensure the safety of the technology.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 875-893"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00006h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144641151","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}