Themed collection Sustainable Food Technology – Editors Choice Collection 2023

Digitalization holds the potential to transform the agro-food sector by enhancing sustainability and addressing crucial global developmental challenges.

In a world of growing population and changing climate, health and sustainable food production are nowadays considered the most pressing challenges.

Overview of the different applications of plasma in pre and post-harvest processing of agri-food chain.

Biodegradable active food packaging addresses key environmental issues including plastic waste and food waste.

Prodigiosin-producing isolate Serratia marcescens, with sustainable media produced 1.9 times more prodigiosin, encapsulation increased its water solubility and whole process for prodigiosin production is cost-effective.

Naturally derived ionic liquids are efficient encapsulation agents for sustainable emulsion-based products.

This study investigates the effect of the hydrolysis process on bacterial cellulose (BC) to obtain bacterial cellulose nanocrystals (BCNCs) used to create high oxygen barrier nanocomposite coatings for food packaging applications.

Modern consumers are increasingly interested in eating healthy food and paying attention to the reduction of synthetic preservatives and the increased use of natural preservatives.

The efficiency of protein extraction from leaves can be boosted by PEF application. The soluble protein yield is strongly impacted by the linear temperature and quadratic specific energy effects, both of which are highly significant.

We showed the concomitant production of proteases and biopeptides in SSF by A. niger for performing the valuation of agro-food residues.

Microbial transglutaminase (MTG) can improve proteins’ properties. High pressure processing (HPP) enhances MTG accessibility due to conformation changes in pea and soy proteins. When combined, MTG and HPP can have synergistic/antagonistic effects.

Folic acid can be encapsulated using acid whey, kodo and proso millet. Spray drying and extrusion can be used for encapsulation wherein the product has high flowability. The acid whey and millet matrix act as a source of divalent ions that help produce folic acid gel.

Complex coacervates of hemp protein isolate and gum Arabic were prepared. These complex coacervates were used to encapsulate essential oils (EOs). The nature of the EO affected the physical properties, structure and bioactives of capsules.

Consuming carotenoid-rich foods prevent and reduce certain types of cancer and cardiovascular and degenerative diseases.

A natural and sustainable alternative to conventional solvents in terms of solubilization and extraction of curcuminoids from Curcuma longa L. was investigated by examining different naturally occurring aroma compounds and cinnamon oils.

Tri-layer films were obtained to produce laminates that better-fit food packaging requirements. Overall improvement of barrier and tensile properties of PLA–starch laminates with respect to the individual films regardless of the type of starch.

Optimum extraction conditions for QSM were found to be pH value of 9, extraction temperature of 60 °C, extraction time of 15 min and W/S ratio of 19 : 1. The mucilage obtained exhibited very good functional, thermal and rheological properties.