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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 4332

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Dr. Agnieszka Ciurzyńska

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Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: food engineering; freeze-drying; sustainable food production; carbon footprint
Special Issues, Collections and Topics in MDPI journals

Dr. Monika Janowicz

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Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: sustainable food production; carbon footprint; structure; fruit waste; osmotic dehydration; food engineering; food design
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Dr. Krolina Szulc

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Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: sustainable food production; food engineering; food design
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Consumers recognize the current environmental problems and have started to pay attention to the natural origin of ingredients, nutritional value, and food safety. Sustainable development is a conception that is in the interest of modern consumers as it contributes to quality of life at the level of the current development of civilization. Traditional methods of food production may be unfavorable for the environment; therefore, it is important to control the most important stages of food production in order to use food production waste as raw materials.

The stresses of life and professional obligations mean that we are increasingly reaching for snacks, most of which are high in calories and adversely affect our health. The research conducted in recent years shows that it is possible to develop food products that are included in the group of snacks whose waste materials can be used for agri-food production. Such waste is, for example, fruit and vegetable pomace, which is produced in large amounts and, after drying, can be used as an ingredient that enriches food products, or aquafaba, whose properties are increasingly appreciated and used as raw materials for various products. In addition to the production of food in the spirit of "zero waste", the impact of individual stages of its production on the environment is also important, which is why the possibility of reducing the carbon footprint is such a significant problem in modern society.

There are scientific publications that describe the results of research on products obtained in accordance with the concept of sustainable agri-food production, but the range of possible solutions, both at the stage of product design and the technology used during their production, provides a wide field for research.

There is a need to update the knowledge on new trends in agri-food production in the context of sustainable development.

We invite you to publish original, high-quality scientific articles on sustainable development in food production and the broadly understood agri-food production.

Dr. Agnieszka Ciurzyńska
Dr. Monika Janowicz
Dr. Krolina Szulc
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

sustainable food production
sustainable agri-culture
pomace
food waste in food
sustainable agri-food engineering
modelling and optimization physical properties of food

Published Papers (3 papers)

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Research

19 pages, 1118 KiB

Open AccessArticle

Re-Thinking Knowledge in Community-Supported Agriculture to Achieve Transformational Change towards Sustainability

by Julius Max Meyer and Markus Hassler

Sustainability 2023, 15(18), 13388; https://doi.org/10.3390/su151813388 - 7 Sep 2023

Viewed by 943

Abstract

Community-supported agriculture has gained a significant amount of prominence in recent years by offering a more sustainable and morally acceptable alternative to conventional food systems. Their organization offers a modern take on how to manage production by supporting the usage and exchange of knowledge between all stakeholders involved. The leverage points concept argues that re-thinking how knowledge is produced and used in systems is one of the key realms of leverage in which transformation towards sustainability can be achieved. Current sustainability research lacks a focus on deep leverage points that bear great potential for transformational change. This concept, however, revolves around these deep realms of leverage and has not been applied to CSA yet. Thus, a qualitative study with semi-structured interviews has been performed at 22 CSA farms in Germany in order to gather detailed insights on the production and flow of knowledge and analyze if and to what degree these CSAs have the potential to leverage transformational change towards sustainability. This analysis helps to understand how certain mechanisms can influence sustainability in a positive manner and promote the usage of these mechanisms in the agricultural landscape. Ultimately, the data indicates that CSAs do bear great potential to leverage sustainability transformation in regard to re-thinking agriculture. Characteristics that lead to this cognition are a highly cooperative, participatory and transparent structure, characteristics that allow for the creation and exchange of information to flourish. Full article

(This article belongs to the Special Issue Sustainable Food Technologies and Agri-Food Systems)

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16 pages, 1727 KiB

Open AccessArticle

The Effect of the Addition of Selected Fruit Pomace Powders and Pectin as Carrier Agents on the Nutritional Value of Freeze-Dried Snacks

by Magdalena Karwacka, Katarzyna Rybak, Michał Świeca, Sabina Galus and Monika Janowicz

Sustainability 2022, 14(20), 13012; https://doi.org/10.3390/su142013012 - 11 Oct 2022

Cited by 3 | Viewed by 1505

Abstract

This study was conducted to analyze the effect of the addition of powdered apple and blackcurrant pomace on the nutritional value, bioaccessibility of polyphenols, and antioxidant activity of freeze-dried fruit and vegetable snacks in comparison to low-methoxyl pectin as a traditional carrier agent. We evaluated sugars, protein, fat, ash, and total dietary fiber contents, as well as content and potential bioaccessibility of polyphenols and antiradical properties. In comparison to snacks with pectin, those with apple pomace powder were richer in carbohydrates and sugars, while snacks with blackcurrant pomace featured significantly higher (p ≤ 0.05) protein, ash, and fat contents. The material with pectin had the highest content of total dietary fiber. The addition of blackcurrant pomace powder increased the content of potentially bioaccessible polyphenols and enhanced the antiradical properties of the products. The blackcurrant pomace exhibited a more beneficial effect on the nutritional value of the freeze-dried snacks than other carrier agents applied. Nonetheless, further research is needed to determine the effect of the addition of various amounts of pomace powders on some crucial properties, such as dietary fiber and bioactive compounds contents, as well as physicochemical characteristics. Full article

(This article belongs to the Special Issue Sustainable Food Technologies and Agri-Food Systems)

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24 pages, 1934 KiB

Open AccessArticle

Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages

by Andreea I. Cadariu, Ileana Cocan, Monica Negrea, Ersilia Alexa, Diana Obistioiu, Ionela Hotea, Isidora Radulov and Mariana-Atena Poiana

Sustainability 2022, 14(19), 11802; https://doi.org/10.3390/su141911802 - 20 Sep 2022

Cited by 8 | Viewed by 1531

Abstract

This study evaluated the potential of two dried processing by products, obtained from large and cherry tomatoes (LT and CT) after juice extraction to improve the oxidative stability of pork sausages during refrigerated storage for 20 days. For this purpose, reformulated nitrite-free sausages were manufactured by supplementation of raw sausage samples with dried large and cherry tomato processing byproducts (DLTB and DCTB) at a dose that provides a level of polyphenolic compounds equally with 50, 90, 180 and 270 mg gallic acid equivalents (GAE)/kg of processed meat. The developed sausage formulas were subjected to heat treatment, such as smoking and drying and, smoking and scalding, respectively. The reformulated nitrite-free sausages were compared with control samples of sausages with or without the addition of sodium nitrite. Large and cherry tomatoes and their raw and dried processing byproducts were investigated for total and individual polyphenols content as well as lycopene content. The sausage formulas were evaluated in terms of proximate composition. Additionally, the progress of lipid oxidation developed in sausage formulas was assessed by specific indices, such as peroxide value (PV), p-anisidine value (p-AV), TOTOX value and thiobarbituric acid reactive substances (TBA), after 1, 10 and 20 days of storage at 4 °C. Based on the values of PV, p-AV, TOTOX and TBA, it can be stated that the dried tomato processing byproducts applied at doses that ensure a level of polyphenolic compounds of at least 180 mg GAE/kg of processed meat for DCTB and 270 mg GAE/kg of processed meat for DLTB, showed promising potential to replace sodium nitrite in meat products for both dried and scalded sausage formulas. For the same dose of tomato processing byproducts, it was noted a stronger inhibitory effect against lipid oxidation in the case of smoked and scalded sausages compared to smoked and dried ones. Full article

(This article belongs to the Special Issue Sustainable Food Technologies and Agri-Food Systems)

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