Review Article
Non-iron oxygen scavengers in food packaging: mechanisms, applications, and the shift towards green alternatives
This review highlights antioxidant, enzyme, hydrocarbon, microbial, and plant-based oxygen scavengers as green alternatives to iron, advancing safer and more sustainable active food packaging.
Paper
Ozone in gaseous and aqueous phases as a sanitizing agent for grapes used in winemaking and its impact on the implantation of Lachancea thermotolerans
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.
Paper
Microwave vacuum drying of Concord grape (Vitis labrusca) pomace: drying kinetics and quality attributes for enhanced valorization
Modeling drying kinetics of vacuum microwave drying can aid in valorization of Concord grape pomace and enhance bioactive compounds in the final dried product.
Paper
Dynamic volatile insights of solid-state fermented oats with Lactiplantibacillus plantarum: a future food sustainable development strategy
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.
Paper
Freeze-dried microencapsulation of bergamot pomace extract: stability and antioxidant performance in hydrophilic and lipophilic systems
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.
Paper
Fabrication of gel-like sorbents derived from pomelo (Citrus grandis L.) peel powder via an immediate setting emulsion approach
Valorisation of pomelo peel into stable, gel-like sorbents through a rapid and robust emulsion-based gelation process at room temperature.
Paper
Extending the shelf life of red chilies (Capsicum annuum): exploring steam, microwave, and pulsed light treatments under different storage conditions
A schematic showing the steam, microwave and pulsed light assemblies used for the decontamination of red chillies and stored polypropylene at 28 and 4 °C.
Paper
Chitin nanofibers derived from deep eutectic solvent extraction and ammonium persulfate oxidation as a seed nanopriming agent for microgreen growth enhancement
Chitin nanofibers (ChNFs) were successfully prepared from lobster shells using deep eutectic solvents (DESs) and ammonium persulfate oxidation (APS), offering a sustainable approach for marine waste utilization.
Paper
Nutrient-rich puffed snacks developed using blended flours and lignin Pickering emulsions containing curcumin and vitamin D3
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.
About this collection
Sustainable Food Technology is proud to present this collection of invited contributions from early career researchers who are making significant contributions to sustainable advances in all areas of food science and technology. Congratulations to all of the featured researchers!