Themed collection Celebrating International Women’s Day 2026: Women in Sustainable Food Technology

This review highlights VOC-based approaches for early detection of H. halys, using analytical and sensor-based platforms to enable timely pest identification, supports surveillance, and strengthens global crop biosecurity.

The general principles of solvent exchange along with its key applications. Critical consideration for the solvent exchange has also been shown.

Nutraceuticals and dietary supplements have experienced a remarkable surge in demand over the past decade, driven by growing emphasis on preventive healthcare and heightened consumer preference for bioactive products.

Watermelon (Citrullus lanatus), belonging to the Cucurbitaceae family, is a globally cultivated fruit with significant commercial value.

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.

Integration of industry 5.0 principles: human-centric, sustainable, resilient with the “farm-to-fork” supply chain via using advanced technologies to ensure food safety and quality whilst linking sustainable practices with socioeconomic innovation.

A major concern in the food industry is the use of non-renewable, petroleum-based materials and its detrimental impact on the environment.

This paper investigates the previously overlooked potential of spent coconut meal, a byproduct resulting from the extraction of virgin coconut oil with a residual oil content of 25–54%.

Fermentates are complex mixtures containing inactivated or viable lactic acid bacteria, growth metabolites and compatible culture medium for food applications, representing a practical and cost-effective alternative to cell-free supernatants.

The date palm holds immense significance in the socio-economic fabric of the countries where it is extensively cultivated.

The pineapple crown accounts for 30% of the waste from pineapple processing.

Modified-atmosphere packaging with LDPE and PP films effectively preserved color, antioxidant levels, and freshness in sunflower microgreens during cold storage, identifying optimal film–gas conditions to extend shelf life.

Food-grade and environmentally sustainable extraction process optimization to efficient upcycling of coffee silverskin, enabling the bioactive recovery and supporting its integration in a circular production.

This study outlines the effects of extrusion on the metabolomic profile and functional properties of composite flour produced from coffee pulp, plantain rachis, and rejected plantain.

Probiotic processed cheese was prepared by incorporating probiotic inoculum in processed cheese.

This study explores the development of sustainable teff starch-based biodegradable films enhanced through oxidation and cross-linking to improve their suitability for food packaging applications.

This study was designed to evaluate the antimicrobial capacity of condensed tannins, extracted and purified from coffee pulp (Coffea arabica), for use as a natural preservative in food industry products.

The early diagnosis of plant leaf diseases is crucial in the sustainable management of agriculture as it minimises crop damage and reduces the use of pesticides.

Ethalfluralin, a critical selective herbicide, necessitates robust and accessible detection methods to safeguard public health and ensure food safety.

Ice cream's environmental impacts are often attributed to dairy inputs and energy-intensive refrigeration, yet published life cycle assessments (LCAs) report wide ranges of results due to inconsistent scopes and system boundaries.

A hygienic, portable cassava grating machine was developed and tested, delivering high throughput, improved food safety, and affordable small-scale processing for rural and household users.

The increase in mycotoxin contamination and antimicrobial resistance draws attention towards the development of natural broad-spectrum antimicrobial nanoformulation.

Morinda citrifolia fruit pulp was introduced as a green source for the fabrication of fluorescent CDs for sensing of clodinafop and cypermethrin in water, soil and vegetables.

Ozone, applied in the gaseous or aqueous form, effectively sanitizes grapes and enhances Lachancea thermotolerans implantation during fermentation improving wine acidity and changing the aroma profile even with lower yeast inoculum concentrations.

Processing of individual ingredients, followed by weaning mix (MIX-1–MIX-4) formulations, with exhaustive characterization results of the mixes.

Freeze-dried young barley leaf extract was microencapsulated with maltodextrin, whey protein isolate, and gum arabic. Optimized blends improved yield, antioxidant retention, and stability for functional foods, nutraceuticals, and instant drinks.

Avocado oil production generates large amounts of residues, including peels, seeds, and exhausted pulp, which are rich sources of phenolic compounds with antioxidant activity.

The growing accumulation of food byproducts and waste imposes environmental and economic challenges, highlighting the need for sustainable valorization strategies.

The substitution of 37.5% of milk with buttermilk, whey, or their blend improved the physicochemical properties of fermented dairy beverages while maintaining sensory acceptance.

High bioactive content of legume by-products enables their utilization in the development of value-added food applications.

Sustainable recovery of antioxidant compounds from Mucuna pruriens pods was enhanced through ultrasound-assisted extraction under optimised conditions.

The proposed bio-sourced nanoparticles produce Pickering emulsions that protect β-carotene from UV, heat, and oxidation, and preserve it in fortified amaranth milk during pasteurization and storage, ensuring colloidal stability.

The extraction of dietary fiber (DF) from kinnow by-products offers a valuable opportunity for waste valorization and the development of functional food ingredients.

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 study extracted and characterized pectin from Melicoccus bijugatus shells for application in sustainable edible film development.

The search for alternative culture media from agro-industrial sources to produce biosurfactants (BS) from lactic acid bacteria is of interest because it reduces production costs and allows circular production systems.

Compostable PLA/PBAT blend films incorporated with ε-PL for antimicrobial active packaging.

This study sheds light on the metabolic activity of Lp. Plantarum and provides insights into the flavour potential of oats via solid state fermentation, while also underscoring the importance of machine learning in capturing non-linear changes.

This study demonstrates how protein-based cryogels encapsulate sustainable tilapia fish oil into oleogels, enhancing oxidative stability and enabling controlled FFA release during digestion.

The Graphical Abstract illustrates the experimental procedure from the recovery of bioactive compounds from bergamot by-products to the functionalization of two model food systems: a hydrophilic juice and a lipophilic oil-based matrix.

Freeze-dried beetroot powder was treated with UV-C irradiation and the effects on quality and powder characteristics were observed. Treated powders showed higher loose and tapped bulk density, lower hygroscopicity and enhanced bioactivity.

Schematic representation of active biodegradable films development for extending the shelf life of grapes.

Valorisation of pomelo peel into stable, gel-like sorbents through a rapid and robust emulsion-based gelation process at room temperature.

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.

Biodegradable films were synthesized from lignin(LN)-grafted-PLGA polymers, and their stability was tracked over 12 months.

The structure of whey protein concentrate-based films was altered by interactions among components and nanoreinforcement geometry. Structural changes influenced the films' physical properties, with nanotubes being the most effective reinforcement.

Influence of high pressure processing on pearl millet's physical, chemical and functional properties.

Anthocyanin, a natural pigment from the flavonoid family, can be useful as a natural functional ingredient in the packaging industry.

Extruded puffed snacks formulated using a blend of spent coconut, pearl millet flour, and corn grits, enriched with curcumin and vitamin D₃ encapsulated in nano-lignin Pickering emulsions.

The incorporation of essential oils results in an antibacterial packaging with more than 99% reduction in bacterial growth. The synergy between components provides a control over the release rate of essential oils into the packaging system.

This study examines the volatile constituents and bioactive potential of mulberry leaf extract (MLE).

Herein, we investigate raw banana flours derived from unexploited cultivars in Southern India, focusing on their nutritional profile, physicochemical characteristics, and hypoglycemic effects. The findings show that the flours are promising functional foods, providing nutrition and health benefits.

Wild edible vegetables (WEVs) are integral for sustained nutrition and livelihood of forest-dwelling tribal communities.

Sustainable lactic acid production using sugarcane bagasse.

This figure highlights the effectiveness of ohmic heating (considering extraction temperature and solvent ratio) compared to conventional heating in the recovery of representative polar phenols of olive leaves.