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Innovative and Sustainable Technological Solutions for the Agri-Food Sector

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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Social Ecology and Sustainability".

Deadline for manuscript submissions: closed (15 June 2023) | Viewed by 12161

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Special Issue Editor

Prof. Dr. Pedro Dinis Gaspar

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Guest Editor

C-MAST-Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, 6201-001 Covilhã, Portugal
Interests: energy efficiency; thermal performance; environmental sustainability; circular economy; process optimization; industrial engineering and management; decision support systems; artificial intelligence; robotics
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Special Issue Information

Dear Colleagues,

Climate change and its environmental impact, global markets, the political instabilities of countries, the population increase, and population increases in large urban areas (which is associated with a strong increase in the consumption of products as well as the need for requirements for greater safety and food protection) are concerns for the food-related sector. The extension of food shelf-life and reductions in losses and waste in food products require techniques and technologies to cater to the demands of modern society, new trends in industrial production, and trends in modernized retail and distribution practices without compromising food safety and quality characteristics. Thus, innovative solutions and emerging technological concepts are emerging to address the demands of industry, society, and its consumers, as well regulatory and legal requirements. This Special Issue aims to discuss the current status and future trends of innovative, emerging, and environmentally sustainable technological solutions for food-related sectors, to increase their productivity, effectiveness, and efficiency in terms of Industry 4.0 and circular economy.

Topics of Interest:

In particular, the topics of interest include (but are not limited to) technology-related research in the agri-food industry:

Reductions in food loss and waste;
Technology- and food-related challenges and opportunities;
Decision support systems;
Optimized retail and distribution;
New production management systems;
Agricultural technologies;
Sustainability;
Novel and emerging production technologies;
Circular economy;
Packaging;
5R.

Dr. Pedro Dinis Gaspar
Guest Editor

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

food loss
food waste
decision support systems
retail
distribution
logistics
production management systems
agricultural technologies
sustainability
circular economy
packaging
5R
refrigeration
life cycle assessment
energy efficiency
heat transfer
eco-design
recycling
operation
performance efficiency
feasibility
optimization
best practices
shelf life
food quality
food safety
climate change
climate impact
ecological, biodegradable, compostable, active packaging
intelligent packaging

Published Papers (7 papers)

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Research

Jump to: Review

15 pages, 1056 KiB

Open AccessArticle

Opuntia ficus-indica L. Fruits Cold Storage Using Different Packaging Materials

by Sofia Trindade, Maria Inês Rouxinol and Ana Cristina Agulheiro-Santos

Sustainability 2023, 15(14), 11334; https://doi.org/10.3390/su151411334 - 20 Jul 2023

Viewed by 981

Abstract

The prickly pear is a non-climacteric fruit and highly perishable. Therefore, it is crucial to find methods to extend its shelf life. The objective of this study was to evaluate the storage behavior of prickly pears under modified atmosphere conditions (2 °C, 90% RH) using different packaging materials (a cardboard box commercially used by the company, a rigid PET (polyethylene terephthalate) box, and a biodegradable plastic flexible bag). The fruits were produced in the Alentejo region and belong to a regional variety usually referred to as the “orange” variety. According to this study, the “orange” variety fruits could be stored at the specified temperature for 30 days. Among the storage methods tested, the biodegradable plastic bag was the most effective in maintaining the fruit’s quality throughout the entire period. The biodegradable package exhibited a weight loss lower than 5% for 30 days of storage, while the cardboard box showed great weight loss (>6%) and more fruit contamination by fungi. Fruit firmness also decreased during storage, going from 10.1 N to 4.35 N, with bigger losses happening in the PET box. Throughout the study, the fruit acidity remained stable with values of 0.03% and 0.02%. Full article

(This article belongs to the Special Issue Innovative and Sustainable Technological Solutions for the Agri-Food Sector)

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14 pages, 1076 KiB

Open AccessArticle

Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed

by Wilson D. Fernandes, Filipa R. Pinto, Sónia Barroso and Maria M. Gil

Sustainability 2023, 15(14), 10869; https://doi.org/10.3390/su151410869 - 11 Jul 2023

Cited by 1 | Viewed by 1354

Abstract

What consumers choose when purchasing food is of most importance to promote sustainability. The consumption of more sustainable foods should be stimulated, for example, by using more sustainable ingredients and by consumer education. Therefore, an innovative and highly nutritious vegan burger with seaweed (VBS) was developed using sustainable ingredients, such as pulses—grass pea (Lathyrus sativus L.) and chickpea (Cicer arietinum L.)—and the seaweed Dulse (Palmaria palmata L.) from aquaculture. VBS was analysed for its physico-chemical and nutritional characteristics, including antioxidant activity (DPPH, TPC) and fatty acid and mineral element profiles. Shelf life and consumer acceptability were determined. The VBS was shown to be a source of protein (8.01 ± 0.14% fresh weight (FW)), fibre (5.75% FW), and mineral elements, such as P, Fe, rich in Mg, Mn, and Cu, while having low sodium content. Moreover, it presents a low sugar content. Furthermore, no antioxidant activity was detected. The pasteurised and vacuum-packed product had a shelf life of 90 days and was well accepted by consumers (64.0% acceptance). It may be concluded that an innovative VBS, nutritionally rich and with a shelf life of 90 days, was developed and well accepted by consumers, which is a good addition to a rich and diverse diet. Full article

(This article belongs to the Special Issue Innovative and Sustainable Technological Solutions for the Agri-Food Sector)

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25 pages, 6029 KiB

Open AccessArticle

Exploring Irrigation and Water Supply Technologies for Smallholder Farmers in the Mediterranean Region

by Dina Pereira, Joao Carlos Correia Leitao, Pedro Dinis Gaspar, Cristina Fael, Isabel Falorca, Wael Khairy, Nadya Wahid, Hicham El Yousfi, Bassou Bouazzama, Jan Siering, Harald Hansmann, Jelena Zascerinska, Sarah Camilleri, Francesca Busuttil, Malcolm Borg, Joseph Mizzi, Reno Micallef and Joseph Cutajar

Sustainability 2023, 15(8), 6875; https://doi.org/10.3390/su15086875 - 19 Apr 2023

Viewed by 2232

Abstract

Water security is a hot topic all over the world, due to global warming, climate change, natural calamities such as droughts and floods, overuse of water, and other factors. Water issues have been scientifically investigated from several perspectives, namely institutional, economic, social, environmental, managerial, and technological. However, the technological aspects of irrigation and water supply for smallholder farmers in the Mediterranean region have not been adequately addressed. This paper explores irrigation and water supply technologies for smallholder farmers in the selected Mediterranean countries (Egypt, Malta, Morocco, and Portugal). The methods of analysis are literature review, fieldwork, and observation. The literature survey reveals that Mediterranean countries share many common features in terms of climate, water and land resources, and development issues. Nevertheless, the selected countries in the Mediterranean region (Egypt, Malta, Morocco, and Portugal) differ in terms of type of crops, water management regulations, labor force availability, financial sustainability, and economic approaches. These remarks signal the need for applying a specific approach in selecting a technology for irrigation and water supply according to the regional context. Additionally, the financial and economic perspectives of the three key technologies (i.e., SLECI, desalination technology, and engineering constructed wetlands) require further analysis. Full article

(This article belongs to the Special Issue Innovative and Sustainable Technological Solutions for the Agri-Food Sector)

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14 pages, 269 KiB

Open AccessArticle

The Portuguese Circular Entrepreneurial Ecosystem: Experts Advice on How to Overcome the Challenges

by Raysa Geaquinto Rocha, Arminda do Paço, Helena Alves and Pedro Dinis Gaspar

Sustainability 2023, 15(5), 4642; https://doi.org/10.3390/su15054642 - 06 Mar 2023

Cited by 1 | Viewed by 1746

Abstract

Entrepreneurial ecosystems are unique. Considering the singularities of the Portuguese entrepreneurial ecosystem, this study aims to answer the following question: how can entrepreneurs overcome the challenges of starting their circular businesses in Portugal? To answer it, we carried out a focus group with experts. This study is based on the empirical analysis of data collected in the scope of the RE-START (Reinforcing the Circular Economy Model for START-Ups) Erasmus Plus project, involving organizations from five European countries. The solutions chosen to boost circular businesses predominantly involve education for circular entrepreneurship, cooperation between businesses and universities, and circular entrepreneurs’ competencies. Therefore, these research contributions involve an in-depth understanding of the current context of the circular entrepreneurial ecosystem in Portugal, aligned with elucidating what ought to be adopted to overcome the challenges of this context. These draw attention to the crucial issues that policymakers should consider when regulating and promoting the circular economy. Furthermore, we recommend various actions for the stakeholders in order to foster a sound circular economy ecosystem in Portugal while emphasizing collaborative behaviors. Full article

(This article belongs to the Special Issue Innovative and Sustainable Technological Solutions for the Agri-Food Sector)

26 pages, 29722 KiB

Open AccessArticle

Thermal Recycling of Glass Fibre Composites: A Circular Economy Approach

by Maria Iglésias, Paulo Santos, Tânia M. Lima and Laura Leite

Sustainability 2023, 15(2), 1396; https://doi.org/10.3390/su15021396 - 11 Jan 2023

Viewed by 1504

Abstract

Composite materials are used in a wide range of applications, but due to their inherent nature of heterogeneity, particularly for thermoset-based polymer composites, their recycling is a problem, and their life cycle management remains one, too. This study applies a circular economy approach to the problem of excess waste of glass fibre (GF) composites and seeks a solution by testing a methodology for thermal recycling of GF composites by combining different times and temperatures. Through the by-hand lay-up process, diverse laminates were manufactured with recycled GF, and the mechanical results were compared with those of the control laminate; in this way, we sought to reinsert recycled fibres into a new life cycle, closing the loop of the material. The static properties, tensile tests, and three-point bending (3PB) tests were studied as well as the viscoelastic behaviour of the recycled fibres and respective laminates. For woven fibres, we highlight the recycling process at 600 °C for 15 min, which revealed a loss of only 15.3% of the tensile strength. The laminates with fibres recycled at 400 °C for 180 min presented a reduction of 52.14% and 33.98% for tensile and flexural strength, respectively, representing the best solution. For all laminates, the bending stress, stiffness, and strain are sensitive to the strain rate, and the tendency observed for these properties can be supported by linear models. Subsequently, for the best results, the stress–relaxation and creep behaviour were analysed, and it is possible to conclude that temperature and time of fibre recycling influence the viscoelastic response of laminates. Full article

(This article belongs to the Special Issue Innovative and Sustainable Technological Solutions for the Agri-Food Sector)

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16 pages, 276 KiB

Open AccessArticle

Capacity-Building Model to Promote Innovation and Sustainability in the Portuguese Agro-Industrial Sector

by Teresa Paiva, Maximiano P. Ribeiro and Paula Coutinho

Sustainability 2022, 14(23), 15873; https://doi.org/10.3390/su142315873 - 29 Nov 2022

Cited by 3 | Viewed by 1106

Abstract

The characteristics of the Portuguese agro-industrial sector limit the adoption and promotion of innovation. A business-sector characterisation was carried out to identify needs and business behaviour. Capacity, in terms of skills and knowledge, motivation and opportunities, is the main factor in innovation and sustainability adoption and the alteration of the behaviours of people or organisations. Collaborative business practices to enhance networking and knowledge sharing and the diversity of skills and competencies, along with several pedagogical methods, within innovation and sustainability training, were outlined. Throughout a benchmarking methodology that analysed various courses and pedagogies in this type of training, it was possible to incorporate reflexive practices and action-oriented training to engage in transformative actions and the work community’s capacity-building creation. Thus, a model was designed to be able to promote the capacity for innovation and sustainability in the Portuguese agro-industrial sector, with training activities targeting its specific characteristics. It is focused on problem solving, technical exercise, and task performance, aligned with the multidisciplinary perspective needed to achieve a vision based on systemic, critical, and reflective thinking and able to answer the future market demand. Therefore, it will be possible for the Portuguese agro-industrial SMEs to establish partnerships and networks that will induce the incorporation of innovation and sustainable practices. Full article

(This article belongs to the Special Issue Innovative and Sustainable Technological Solutions for the Agri-Food Sector)

Review

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20 pages, 1271 KiB

Open AccessReview

Food Proteins: Potential Resources

by Vyacheslav Dolganyuk, Stanislav Sukhikh, Olga Kalashnikova, Svetlana Ivanova, Egor Kashirskikh, Alexander Prosekov, Philippe Michaud and Olga Babich

Sustainability 2023, 15(7), 5863; https://doi.org/10.3390/su15075863 - 28 Mar 2023

Cited by 9 | Viewed by 2466

Abstract

According to the FAO and WHO, half of the world’s population (nearly eight billion people) is protein deficient. Protein deficiency is the most important nutritional problem in the world. Proteins can be animal- (meat and offal, fish, milk, eggs) or plant- (cereals, legumes, oilseeds) based, microbiologically synthesized (from yeast and a variety of bacteria), and synthetic or artificial (produced after amino acid synthesis). Animal proteins are the most expensive. The systematic incorporation of alternative proteins in the human diet is becoming increasingly urgent as global meat costs rise. Legumes, cereals, seeds, and nuts can all provide protein to the human body. Microalgae are considered to be an excellent source of functional and biologically active nutrients for human nutritional needs. Arthrospira platensis and Chlorella vulgaris are the most popular microalgae on the global market today, both of which are marketed as standalone functional foods containing proteins, vitamins, and minerals. Insects, as a source of dietary protein, differ in protein content from 20 to 75%. Investments in plant-based meat companies exceeded $350 million in 2020. The FAO predicts that the market for edible insects will reach $1.2 billion by 2023. All of these alternative protein sources are becoming more popular in the modern food industry for the production of high-protein foods and dietary supplements. This review aims to be a state-of-the-art study of new and potential sources of dietary proteins. Full article

(This article belongs to the Special Issue Innovative and Sustainable Technological Solutions for the Agri-Food Sector)

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