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Food Science and Engineering for Sustainability

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 31 October 2024 | Viewed by 6190

Special Issue Editors

Dr. Long Yu

E-Mail Website
Guest Editor
Bedford Park Campus, College of Medicine and Public Health, Health Sciences Building, Flinders University, Sturt Road, Adelaide, SA 5042, Australia
Interests: analytical chemistry; natural bioactive compounds; sustainable biomass processing; soft matter; biophysics
Prof. Dr. Ping Dong

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China
Interests: utilization and nutrition of marine bio-resources; utilization of by-products; eco-friendly extraction and food processing; structure and function of active substances in by-products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food demand is expected to increase anywhere between 59% to 98% by 2050, which raises great concerns over a global food crisis in the future. In order to address this pressing issue, the concept of a sustainable food system has been proposed and has attracted lots of attention. As defined by the United Nation’s Food and Agriculture Organization, a sustainable food system should be environmentally friendly, socially beneficial and economically viable. To meet these requirements, researchers in both academia and industry have been making tremendous efforts to develop innovative food science and engineering techniques throughout all stages of the food industry from production to consumption.

The aims of this Special Issue are to present the challenges and opportunities in developing sustainable food systems, share the state-of-the-art techniques for sustainable food processing and discuss the recent discoveries in fundamental food science to improve sustainability. This Special Issue will summarize the recent progress and initiatives to improve sustainable food systems and provide up-to-date studies on innovative approaches to enhance sustainability in food science and engineering. Therefore, we are very pleased to invite you to contribute original research articles and reviews to this Special Issue. Research areas may include (but are not limited to) the following:

  1. Agricultural and food waste valorization.
  2. Sustainable alternative food processing technologies (eco-friendly extraction and processing, energy-efficient designs and innovative biotechnology for food production).
  3. Sustainable food product development (plant-based meat and cell factories for sustainable food production).
  4. Smart materials for food packaging and storage.
  5. Fundamental research in food science to enhance the nutritional value of food (chemical/enzymatic treatment, encapsulation, and food nanotechnologies).
  6. Social science studies including sustainable food supply chains, customs attitudes and behavior, and government’s policies.

We look forward to receiving your contributions.

Dr. Long Yu
Prof. Dr. Ping Dong
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • waste valorization
  • innovative food processing technologies
  • novel product development
  • food packaging
  • food chemistry and nanotechnology

Published Papers (5 papers)

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Research

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25 pages, 6172 KiB  
Article
Consumer Perception of Food Product Packaging Materials Sustainability versus Life Cycle Assessment Results: The Case of Processed Tomatoes—A Quantitative Study in Germany
by Marisa Bock and Stephan G. H. Meyerding
Sustainability 2023, 15(23), 16370; https://doi.org/10.3390/su152316370 - 28 Nov 2023
Cited by 1 | Viewed by 1587
Abstract
Due to increasing environmental awareness, especially among the young German population, people are increasingly striving to buy food in the most environmentally friendly way. In this context, packaging is becoming the focus of sustainability assessment, not because of its protection against food waste [...] Read more.
Due to increasing environmental awareness, especially among the young German population, people are increasingly striving to buy food in the most environmentally friendly way. In this context, packaging is becoming the focus of sustainability assessment, not because of its protection against food waste but because of the increasing amount of packaging rubbish. The aim of this study is to investigate the influence of the packaging material on the environmentally friendly purchase decisions of consumers in Generations Y and Z and whether they can correctly assess the environmental impact of the different materials. For this purpose, an online choice experiment was conducted with a representative sample of 250 German consumers. The respondents could choose between products with different characteristics, such as price, packaging material, label, and origin. The results show that origin is the most important factor, followed by packaging material. With the help of a latent class analysis, the respondents were divided into three segments, which differ in whether origin or material is more important in the sustainability assessment of a product. Furthermore, a lack of knowledge about the environmental impact of specific product attributes among the respondents is evidenced, and a comparison with scientific data from product lifecycle assessments shows that they have difficulties correctly assessing the environmental impact of packaging material. Full article
(This article belongs to the Special Issue Food Science and Engineering for Sustainability)
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16 pages, 1431 KiB  
Article
Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling
by Stevens Duarte, Ester Betoret, Cristina Barrera, Lucía Seguí and Noelia Betoret
Sustainability 2023, 15(13), 10704; https://doi.org/10.3390/su151310704 - 07 Jul 2023
Cited by 1 | Viewed by 1077
Abstract
Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In [...] Read more.
Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In the case of almonds, the resulting solid bagasse has an interesting nutritional profile and its transformation into a powdered product could be a valuable option for the food industry. The main objective of this work was to determine the effect of hot air drying at 60 and 70 °C and freeze-drying on the physicochemical, water interaction, emulsifying and antioxidant properties of powdered almond bagasse. Furthermore, hot air-drying curves have been modelled and isotherms at 20 °C have been performed. The proximate composition of the powder revealed a protein content of 15% and a fat content of 25%, which makes it a remarkably different powder from those obtained from other vegetable residues such as fruits and vegetables. This composition was decisive in the effect of the drying method and drying temperature, and no significant differences were observed on the physico-chemical or antioxidant properties regardless of the drying method used. However, freeze-drying resulted in a powder with a more homogeneous particle size distribution and better oil-interaction properties, especially with higher emulsifying activity and stability. Full article
(This article belongs to the Special Issue Food Science and Engineering for Sustainability)
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15 pages, 998 KiB  
Article
Sustainable Food in Teacher Training: Evaluation of a Proposal for Educational Intervention
by Vanessa Ortega-Quevedo, Noelia Santamaría-Cárdaba and Cristina Gil-Puente
Sustainability 2023, 15(12), 9673; https://doi.org/10.3390/su15129673 - 16 Jun 2023
Viewed by 783
Abstract
The sustainability of the food system is a particularly relevant issue today as it is a challenge to ensure environmental sustainability and the need to guarantee access to food in all parts of the world to promote social equity. Given this, the need [...] Read more.
The sustainability of the food system is a particularly relevant issue today as it is a challenge to ensure environmental sustainability and the need to guarantee access to food in all parts of the world to promote social equity. Given this, the need to promote a sustainable food transition in consumption habits becomes imperative. It is crucial that teachers be sensitised to this issue so that they can try to develop a critical and globally aware student body that is committed to a social transformation towards sustainability. The main objective of this study is discovering the opinions of preservice teachers (PSTs) on sustainable food. It also has two specific objectives: (1) analyze the initial opinions of prospective teachers on sustainable food before and after carrying out an educational intervention on this topic, and (2) study the relationship between the opinions of PSTs and variables related to their personality or their relationship with nature, among others. A longitudinal pre-test-intervention-post-test design using quantitative methods was carried out to explore the opinions of 49 pre-service teachers studying for a degree in Primary Education before and after the educational intervention. The results show changes in the opinions of future teachers after the application of the educational intervention and differences towards food sustainability according to some socio-demographic variables such as gender. Full article
(This article belongs to the Special Issue Food Science and Engineering for Sustainability)
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14 pages, 1235 KiB  
Article
Characterization of a New Powdered, Milk-Based Medicinal Plant (Alcea rosea) Drink Product
by Mustafa Mortas
Sustainability 2023, 15(12), 9320; https://doi.org/10.3390/su15129320 - 09 Jun 2023
Viewed by 1160
Abstract
Alcea rosea, known as hollyhock, is an ornamental dicot flower in the Malvaceae family, and it has been used for different purposes, ranging from traditional medicine to food applications, through the use of its leaves, roots, and seeds. The hollyhock flowers possess [...] Read more.
Alcea rosea, known as hollyhock, is an ornamental dicot flower in the Malvaceae family, and it has been used for different purposes, ranging from traditional medicine to food applications, through the use of its leaves, roots, and seeds. The hollyhock flowers possess several properties, including a diuretic, cooling, demulcent, emollient, febrifuge, and astringent effects. Hollyhock flowers were commonly included in a traditional medicine formulation for hypoglycemic or hypolipidemic treatments. Along with its use in traditional medicine, it has also been considered a valuable ingredient in some traditional food preparations; however, the processing of hollyhock into a new food product has not been studied. Accordingly, this study aimed to evaluate the production of a new product, a milk-based Hollyhock (Alcea rosea) powder, and its powder product characterization via particle size, water activity, density, flowability, etc., in addition to the determination of its chemical composition (with 5.73% ash and 29.12% protein). In this paper, we report the application of spray-dried milk-based hollyhock flower extract to produce a new ready-to-drink product of this medicinal plant for food sustainability. Full article
(This article belongs to the Special Issue Food Science and Engineering for Sustainability)
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Review

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27 pages, 1557 KiB  
Review
Valorization of Peach By-Products: Utilizing Them as Valuable Resources in a Circular Economy Model
by Nikoletta Solomakou, Aikaterini M. Drosaki, Kyriakos Kaderides, Ioannis Mourtzinos and Athanasia M. Goula
Sustainability 2024, 16(3), 1289; https://doi.org/10.3390/su16031289 - 02 Feb 2024
Viewed by 807
Abstract
Peach processing generates significant amounts of by-products including peels, pomace, and seeds that are often discarded as waste, despite their rich content of bioactive components. Various methods, such as solvent extraction, ultrasound-assisted extraction, and alkaline and acid hydrolysis, have been employed to recover [...] Read more.
Peach processing generates significant amounts of by-products including peels, pomace, and seeds that are often discarded as waste, despite their rich content of bioactive components. Various methods, such as solvent extraction, ultrasound-assisted extraction, and alkaline and acid hydrolysis, have been employed to recover valuable components from peach by-products. These compounds have shown potential applications in the food, pharmaceutical, and cosmetic industries due to their antioxidant, antimicrobial, and anti-inflammatory properties. Furthermore, these wastes can also be used to produce functional ingredients, natural colorants, and dietary supplements. Alternative uses include animal feed, composting materials, and biofuels. This comprehensive review provides an overview of the valorization of peach by-products, focusing on the isolation of valuable compounds, the techniques used, and the potential applications of the obtained compounds. Full article
(This article belongs to the Special Issue Food Science and Engineering for Sustainability)
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