Sustainable Food Technology最新文献

{"title":"Innovations and stability challenges in food emulsions","authors":"Felipe Kelmer Müller and Fabiano Freire Costa","doi":"10.1039/D4FB00201F","DOIUrl":"https://doi.org/10.1039/D4FB00201F","url":null,"abstract":"<p >When two immiscible liquids are mixed, they naturally stay in separate phases. This is because these liquids, due to their molecular properties, cannot spontaneously blend into a uniform mixture. Over the years, research has been focused on achieving long term stability in emulsions and significant progress has been made. But in the food industry, emphasis on sustainability has led to increased interest in methods that can achieve emulsion stability through green practices. This includes use of biopolymers and biodegradable materials, innovations to reduce food waste and food conservation. Emulsions have also been used in many innovative applications such as coatings, films, 3D printing inks, encapsulation systems and fat replacers. This review aims to briefly introduce different types of emulsions, their physical instabilities, recent innovations and how they align with sustainability and regulatory requirements.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 96-122"},"PeriodicalIF":0.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00201f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107734","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":"Optimizing alkaline and enzymatic extraction of black bean proteins: a comparative study of kinetics, functionality, and nutritional properties","authors":"Jasmin S. Yang, Fernanda F. G. Dias and Juliana M. L. N. de Moura Bell","doi":"10.1039/D4FB00163J","DOIUrl":"https://doi.org/10.1039/D4FB00163J","url":null,"abstract":"<p >This study aimed to elucidate the impact of fundamental extraction parameters on protein extraction yields, kinetics, functionality, and nutritional properties of black bean proteins generated by the aqueous (AEP) and enzyme-assisted extraction processes (EAEP). Extractions evaluating the interplay of different solids-to-liquid ratios (SLR) and protease concentrations revealed a 14% increase in total protein extractability (TPE) for more concentrated slurries (1 : 7.5 SLR), demonstrating lower water requirements for enzymatic extractions. Kinetic modeling revealed that aqueous extractions followed first order (<em>R</em><small>²</small> = 0.94) and Peleg's (<em>R</em><small>²</small> = 0.91) models while enzymatic extractions exhibited multi-step kinetics with a burst-drop initial phase (0–20 min) followed by an increase corresponding to first order (<em>R</em><small>²</small> = 0.94) and Peleg's models (<em>R</em><small>²</small> = 0.92). The optimized AEP (pH 9.0, 50 °C, 1 : 15 SLR, 30 min) and EAEP (pH 9.0, 50 °C, 1 : 7.5 SLR, 1.0% enzyme, 60 min) achieved 82 and 78% TPE, respectively. EAEP increased the degree of hydrolysis from 4.6 to 21.1% and shifted the protein isoelectric point from pH 3.4 to &lt;2. EAEP proteins exhibited significantly higher solubility in acidic conditions and foaming capacity at pH 3.4 but were unable to form emulsions at pH 3.4 and 7.0. Proteolysis also increased <em>in vitro</em> protein digestibility from 34 to 61%, decreased trypsin inhibitor activity from 136 to 100 TUI per mg protein, and reduced hemagglutination activity from 640 to 320 HU per mg protein, demonstrating that enzyme addition is a useful strategy to not only reduce water usage in aqueous extractions, but also enhance the nutritional properties of black bean proteins.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 188-203"},"PeriodicalIF":0.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00163j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107715","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":"Closing the loop: exploring apple pomace as a source of bioactive compounds in the framework of circular economy","authors":"Liege Aguiar Pascoalino, Lillian Barros, João C. M. Barreira, M. Beatriz P. P. Oliveira and Filipa S. Reis","doi":"10.1039/D4FB00172A","DOIUrl":"https://doi.org/10.1039/D4FB00172A","url":null,"abstract":"<p >Apple pomace (AP), the common designation of bio-residues generated during apple processing, holds a vast potential for alternative added-value solutions, particularly by applying new sustainable technologies in the food sector. This review provides an overview of the scientific validation of AP as a suitable source of starting materials for different competitive applications, compatible with circular economy guidelines and contributing to raising awareness about the impact and advantages of reincorporating bio-residues into the supply chain. The losses of the apple production chain, strategies to recover bio-residues, main nutritional and bioactive components, and innovative and eco-friendly technologies used for their extraction and subsequent use are thoroughly characterized. Additionally, a general perspective on the AP's bioavailability compounds will be presented, focusing on the association among nutrients in food and their physiological use.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 81-95"},"PeriodicalIF":0.0,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00172a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107733","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":"Duckweed: exploring its farm-to-fork potential for food production and biorefineries","authors":"Anim Ujong, Joncer Naibaho, Soudabeh Ghalamara, Brijesh K. Tiwari, Shay Hanon and Uma Tiwari","doi":"10.1039/D4FB00288A","DOIUrl":"https://doi.org/10.1039/D4FB00288A","url":null,"abstract":"<p >Duckweed is a promising and sustainable aquatic plant offering an eco-friendly alternative for synthesizing high-value bio-products and has potential across food industries, pharmaceuticals, and bioenergy production. This review explores duckweed cultivation, harvesting, and biorefining of duckweed into value-added products, with a focus on both traditional and innovative production methods. Advanced techniques, such as superhydrophobic coatings, bioreactor systems, and process waste management, are discussed to enhance biomass yield. Various impacts of abiotic factors that influences the cultivation practices are examined and effective management strategies (harvesting frequency, storage conditions, and appropriate pretreatment methods) are discussed. The biorefinery of duckweed biomass is extensively investigated for producing organic acids, biofuels, biochar, biofertilizer, enzymes, vitamins, and proteins. Current and future applications of duckweed in feed, wastewater treatment, pharmaceuticals, and functional foods are highlighted. Thus, duckweed biorefinery presents a versatile platform to meet the growing demand for sustainable resources. It also facilitates to capture the high value products with reduced environmental impacts by applying life cycle assessment (LCA) and techno-economic analysis. However, further research is essential to develop scalable and cost-effective solutions.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 54-80"},"PeriodicalIF":0.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00288a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107724","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":"An assessment of spent coffee grounds as a replacement for peat in the production of whisky: chemical and sensory analysis of new make spirits†","authors":"Kacper P. Krakowiak, Irene Baxter, Barry Harrison, Nicholas Pitts, Sam Fergusson, Nicholle G. A. Bell, David Ellis and Ruaraidh D. McIntosh","doi":"10.1039/D4FB00251B","DOIUrl":"https://doi.org/10.1039/D4FB00251B","url":null,"abstract":"<p >The chemical composition of whisky spirits produced using malt smoked with spent coffee grounds (SCG) or traditionally peated were established using high resolution <small>¹</small>H NMR spectroscopy and Fourier Transform-Ion Cyclotron Resonance-Mass Spectrometry. Extracts of malts used for the process were also analysed using Gas Chromatography-Mass Spectrometry. Analytical findings were augmented by sensory analysis to establish whether differences and similarities observed between samples translate to the human sensory experience. Our studies revealed notable matches between new make spirits produced using different sources of smoke, including the presence of several phenolic species related to smoky aroma, such as phenol, and <em>ortho</em>- and <em>para</em>-cresol. The greatest differences were observed in pyridine and furan species concentrations, which were notably higher in SCG spirits, compared to those produced traditionally. These findings were reflected by the sensory analysis, which showed no statistically significant differences in terms of smoky and medicinal scores but a higher burnt score for SCG samples. These findings suggest the potential for creating an alternative to peated whisky that retains some of the desirable sensory characteristics, yet utilises a more sustainable raw material.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1747-1756"},"PeriodicalIF":0.0,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00251b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636585","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 ultrasonic-assisted extraction of dietary fiber from bhimkol (Musa balbisiana) peel using central composite design: physicochemical, functional, and thermal properties","authors":"Laxmi Kant Rawat and Tabli Ghosh","doi":"10.1039/D4FB00230J","DOIUrl":"https://doi.org/10.1039/D4FB00230J","url":null,"abstract":"<p >Bhimkol is a seeded banana found in northeastern and southern India, and its peel is a good source of dietary fiber (DF) and can be utilized for various food applications. Considering this, in this study, the optimization of ultrasonic-assisted extraction (UAE) of bhimkol (<em>Musa balbisiana</em>) peel powder (BPP)-based DF was carried out. Proximate analysis of the prepared BPP was performed for factors such as moisture (1.40%), fat (2.22%), protein (7.30%), crude fiber (23.39%), and ash (10.47%) content as well as physicochemical, hydration, and thermal properties. The optimization of UAE of DF was carried out considering three independent variables, namely, processing time (20 to 60 min), solvent-to-solid ratio (30 to 70 mL g<small>⁻¹</small>), temperature (40 to 80 °C), and one dependent variable, <em>viz.</em> yield (%). The highest extraction yield of DF (49.58 ± 0.88%) was obtained from UAE at a time, solvent/solid ratio, and temperature of 60 min, 30 mL g<small>⁻¹</small>, and 40 °C, respectively. The UAE of DF at optimized conditions was compared to the hot water extraction method (HEM). The obtained DF from BPP under optimized conditions of UAE and HEM was analyzed and compared for physicochemical properties, functional properties and thermal properties. In the food sector, DF can be possibly used in processed food, bakery products, and dairy products for improving food quality and properties.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 204-214"},"PeriodicalIF":0.0,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00230j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cold plasma technology for sustainable food production: meeting the United Nations sustainable development goals","authors":"Fabiano A. N. Fernandes and Sueli Rodrigues","doi":"10.1039/D4FB00209A","DOIUrl":"https://doi.org/10.1039/D4FB00209A","url":null,"abstract":"<p >This review explores the multifaceted contributions of cold plasma technologies to the United Nations Sustainable Development Goals (SDGs). Throughout this examination, we established linkages between various aspects of cold plasma technologies and the SDGs. Furthermore, we elucidated the primary technologies utilized in cold plasma, including dielectric barrier discharge, vacuum, jet, and gliding arc plasma. Additionally, we evaluated cold plasma's contributions, advantages, disadvantages, and limitations. While cold plasma food processing directly addresses Zero Hunger, its impact extends beyond food preservation. This technology holds the potential to promote well-being by facilitating the production of healthy foods and inspiring optimism about the future of sustainable food production. Our exploration of this technology encompassed its role in addressing from Zero Hunger to No Poverty.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 32-53"},"PeriodicalIF":0.0,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00209a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107722","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":"Modification of techno-functional and health-promoting properties of orange by-products through ultrasonication","authors":"Alina Manthei, Pedro Elez-Martínez, Olga Martín-Belloso and Robert Soliva-Fortuny","doi":"10.1039/D4FB00215F","DOIUrl":"https://doi.org/10.1039/D4FB00215F","url":null,"abstract":"<p >The orange juice extraction process generates significant amounts of by-products which currently lack practical applications leading to economic losses and potentially posing environmental threats. To enable their utilization, an orange pulp–peel powder mixture was subjected to different ultrasonication (US) input powers (200, 300, 400 W) and treatment times (15, 30, 45 min). Particle size was reduced with increasing treatment power and time which led to a maximum increase of 25.8% of water holding capacity (WHC), 12.9% of oil holding capacity (OHC) and 7.6% of bile acid adsorption capacity (BAC). Therefore, the highest treatment power and time (400 W, 45 min) were selected to be applied on mixtures comprised of different proportions of orange pulp and peel. PU80 contained 80% pulp and 20% peel, PU50 equal proportions and PU20 20% pulp and 80% peel. Solubility and content of crude fiber did not significantly change in the mixtures after US. However, WHC increased in all mixtures while OHC significantly improved in PU50 (8.16 g g<small>⁻¹</small>). Inhibition of α-amylase (AAIR) and pancreatic lipase (PLIR) were enhanced in US treated PU80 and PU50. PU20 showed the highest increase of BAC from 3.28 mg g<small>⁻¹</small> to 4.13 mg g<small>⁻¹</small> after US which was related to an increase of the total phenolic content (TPC) in this treated mixture. This study could demonstrate that the efficacy of US in enhancing different properties of orange by-products highly depends on the ratio of orange pulp and peel in the by-product mixture, thus polysaccharide composition.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1757-1769"},"PeriodicalIF":0.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00215f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636586","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":"Development and characterization of bael (Aegle marmelos) leaf extract incorporated chitosan-based functional edible coating and its application on stored tomatoes","authors":"Sanjib Kr Paul, Himjyoti Dutta, Sayantan Chakraborty, Gunjana Deka, Sudipto Sarkar, Laxmi Narayan Sethi and Sujit Kumar Ghosh","doi":"10.1039/D4FB00160E","DOIUrl":"https://doi.org/10.1039/D4FB00160E","url":null,"abstract":"<p >A bael (<em>Aegle marmelos</em>) leaf extract (BLE) incorporated chitosan-based functional edible coating was developed in this study. The incorporated functional extract exhibited high 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging antioxidant activity amounting up to 74.35 ± 0.21%, and impressive antimicrobial properties as high as 5 mg mL<small>⁻¹</small>. As a functional extract, BLE contributed excellently by controlling the ripening of the coated tomatoes stored at ambient temperature. This was evidenced by the recorded patterns of the respiration rate (RR), Δ<em>E</em> color, weight loss, total soluble solids (TSS), titratable acidity (TA), pH, and firmness. The inhibition of mesophilic bacterial and fungal growth contributed remarkably to the enhanced shelf-life of the coated tomatoes. A moderate 1% BLE in the coating (coded BLCT-1) resulted in up to a 250% increase in shelf-life. Scanning Electron Microscopy (SEM) revealed appropriate gelling, coating homogeneity, interblending and continuous surface morphology. Such an excellent texture could be related to the lowered crystallinity of BLCT-1. The characteristic X-ray diffraction peaks suggested the occurrence of chitosan crystal forms I and II in the control as well as BLE incorporated films. Infrared spectra confirmed specific chemical interactions between BLE compounds and chitosan, including the stretching of OH, NH and CO (3360 cm<small>⁻¹</small> and 967–1195 cm<small>⁻¹</small> respectively), bending of NH<small>₂</small> (1600 cm<small>⁻¹</small>), and the evidence of residual acetic acid at around 1700 cm<small>⁻¹</small>. With suitable thickness (0.08 ± 0.001 mm), water vapor permeability (WVP, 0.065 ± 0.002 × 10<small>⁻¹¹</small> g cm<small>⁻¹</small> s<small>⁻¹</small> Pa<small>⁻¹</small>), percentage solubility (PS, 11.889 ± 0.04%) and optical parameters (Δ<em>E</em>: 1.06 ± 0.01), BLCT-1 could be considered as the most ideal edible coating for tomatoes with possible applicability in other perishable fruits and vegetables.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1709-1723"},"PeriodicalIF":0.0,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00160e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636590","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":"Tamarind seed polysaccharides, proteins, and mucilage: extraction, modification of properties, and their application in food","authors":"M. Geethalaxmi, C. K. Sunil and N. Venkatachalapathy","doi":"10.1039/D4FB00224E","DOIUrl":"https://doi.org/10.1039/D4FB00224E","url":null,"abstract":"<p >Tamarind seeds, a by-product of the tamarind processing industry, are an excellent source of vital fats and amino acids and they also contain a good amount of carbohydrates and proteins. Apart from their nutritional importance, tamarind seeds are frequently utilized as hydrocolloids due to their capacity to interact with water to form networks and change the rheological properties of food systems. Polysaccharides, proteins, and mucilage are extracted from tamarind seeds using conventional and non-thermal processing techniques (high-pressure processing, sub-critical water extraction, ultrasound, electron beam, gamma irradiation, microwave, and enzyme-assisted extraction). Process conditions significantly contribute to the structural and techno-functional alteration of extracted polysaccharides, proteins, and mucilage. In a variety of food items, including bakery, dairy, confectionery, frozen desserts, beverages, meat, seafood, and so forth, the proteins, mucilage, and polysaccharides derived from tamarind seeds are used as hydrocolloids for stabilizing, thickening, emulsifying, foaming, gelling, and other purposes. The primary focus of this review is on the various extraction methods of tamarind seed polysaccharides, mucilage, and proteins as well as their influence on structural, physicochemical, and techno-functional properties and their application as hydrocolloids in different food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1670-1685"},"PeriodicalIF":0.0,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2024/fb/d4fb00224e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142636587","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}