Editorial
Introduction to ‘Advances in valorising underexplored biomasses to obtain food ingredients, additives, and products’
Elena Ibañez, Jose Mendiola and Lidia Montero introduce the Sustainable Food Technology themed collection on ‘Advances in valorising underexplored biomasses to obtain food ingredients, additives, and products’.
Paper
Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing
LAB growth in semisolid fermentation substrates. Assays in quinoa with orange, mango and kefir. Analysis of protein, fat, lactic acid, vitamins, antioxidants and sterols. Effect of processing steps on macro and micronutrients in quinoa beverages.
Paper
Encapsulation of fish oil in natural wax-based solid lipid particles using supercritical carbon dioxide: a green strategy to develop stable powder fish oil
SC-CO2 assisted particle formation method resulted in stable powder fish oil formulation in an easy and efficient way.
Paper
GC/MS analysis & biological activities of mulberry leaf extract and formulation of instant freeze-dried functional beverages following encapsulation in protein-rich skim milk powder
This study examines the volatile constituents and bioactive potential of mulberry leaf extract (MLE).
Paper
Functional and bioactive properties of chitosan produced from Acheta domesticus with fermentation, enzymatic and microwave-assisted extraction
Chitin was recovered from crickets with green methods and converted into chitosan that was evaluated as functional and bioactive ingredient.
Paper
A two-stage extraction model for simultaneous extraction of essential oil and phenolics from tulsi leaves: implementing a blended mode microwave hydrodiffusion and gravity (MHG) model
The work is based on implementing a blend of high, medium, and sustained low power microwave heating for the extraction of essential oil from tulsi leaves using the principle of MHG.
About this collection
Aiming to fulfil the Sustainable Development Goals towards the 2030 agenda, new strategies are needed to ensure the sustainable production of products and ingredients. One of these strategies is the use of underexplored biomasses from different origins (animal, plant, microbial, marine, terrestrial, agricultural by-products, etc.), which could provide new food ingredients, additives or products that meet sustainability criteria and allow the development of circular bioeconomy strategies within the food industry. Valorisation of underexplored biomass and underutilized resources can open the door to novel products with new applications and improved characteristics, while new technological and greener processes, meeting the criteria of low environmental impact and high productivity, can improve the sustainability of the food industry.
Guest Editors: Elena Ibañez (CIAL-CSIC, Spain), Lidia Montero (CIAL-CSIC, Spain), Jose Mendiola (CIAL-CSIC, Spain)