sustainability-logo

Journal Browser

Journal Browser

Sustainable Food Processing

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

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 53679

Special Issue Editors

Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
Interests: sustainable food production; use of food industry; by-products; starch; extrusion; chocolate
Special Issues, Collections and Topics in MDPI journals
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
Interests: chocolate; cocoa shell; high voltage electrical discharge; food industry byproducts

Special Issue Information

Dear Colleagues,

The Special Issue titled “Sustainable Food Processing” focuses on reviews, regular research papers, communications, and short notes regarding all aspects of sustainable food processing, from production to food service. Sustainable techniques and processes, sustainable packaging, life cycle of products, food waste valorization, reducing waste (water, solid waste, gases), energy efficiency, renewable energy sources, sustainability of food distribution, and policies and laws regarding sustainable food processing are all examples of topics that may be included in this Special Issue; however, papers on other aspects of sustainable food processing are also welcome.

Dr. Đurđica Ačkar
Dr. Veronika Barišić
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

  • sustainable processes
  • sustainable packaging
  • food waste valorization and reduction
  • sustainable energy solutions
  • sustainable food service

Published Papers (12 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Editorial

Jump to: Research, Review

2 pages, 167 KiB  
Editorial
Sustainable Food Processing
by Đurđica Ačkar
Sustainability 2021, 13(17), 9628; https://0-doi-org.brum.beds.ac.uk/10.3390/su13179628 - 27 Aug 2021
Cited by 1 | Viewed by 1728
Abstract
In the modern world, food consumption is inevitably linked to processing [...] Full article
(This article belongs to the Special Issue Sustainable Food Processing)

Research

Jump to: Editorial, Review

13 pages, 6538 KiB  
Article
Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021
by Sanda Hasenay and Đurđica Ačkar
Sustainability 2022, 14(24), 16910; https://0-doi-org.brum.beds.ac.uk/10.3390/su142416910 - 16 Dec 2022
Viewed by 1314
Abstract
The combined necessity for sustainable production, a decrease in the human impact on the environment, the European Union striving to be climate neutral, and the pressure on the food industry to introduce sustainable technologies and products and reduce emissions into the environment to [...] Read more.
The combined necessity for sustainable production, a decrease in the human impact on the environment, the European Union striving to be climate neutral, and the pressure on the food industry to introduce sustainable technologies and products and reduce emissions into the environment to the minimum has led to perceiving food industry by-products (FIB) as valuable raw materials rather than waste. This has driven a constant increase in scientific research regarding the use of FIB. The aim of this research was to establish focal points and directions of the scientific research regarding FIB. Descriptive bibliography and visualization using software CiteSpace II were used to analyze research published in journals indexed in the Web of Science Core Collection and determine and explain development trends. The results showed a constant growth of the scientific interest for FIB, which intensified since 2015. Research is being conducted worldwide, with Spain (13%) and Italy (11%) as leading countries. The results are published in journals with high impact factors and quartiles, using references published in the same rank. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

12 pages, 1104 KiB  
Article
The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties
by Nashi K. Alqahtan, Hattim Makki Mohamed Makki, Hisham Abdel-Monem Mohamed, Tareq Morad M. Alnemr, Waleed Ali Al-Senaien, Saeed Abdullah Mohammed Al-Ali and Abdelrahman R. Ahmed
Sustainability 2022, 14(21), 14143; https://0-doi-org.brum.beds.ac.uk/10.3390/su142114143 - 29 Oct 2022
Cited by 5 | Viewed by 1285
Abstract
Overproduction of date fruits with limited industrial utilization leads to huge waste and losses, especially in bisr (the first stage of date maturity). Therefore, this study aimed to investigate the potential of using bisr date powder (BDP), which is rich in dietary fiber, [...] Read more.
Overproduction of date fruits with limited industrial utilization leads to huge waste and losses, especially in bisr (the first stage of date maturity). Therefore, this study aimed to investigate the potential of using bisr date powder (BDP), which is rich in dietary fiber, flavonoids, and phenolic and antioxidant compounds, as a replacement for breadcrumbs in the beef burgers. The beef burger samples were produced by replacing breadcrumb powder with different concentration levels of BDP (0.0, 25, 50, 75, and 100%). All the samples were evaluated for their quality characteristics, including chemical composition, cooking properties, texture profile, organoleptic characteristics, and microbial profile. The results revealed that the gradual replacement of breadcrumbs with BDP in beef burgers significantly decreased moisture, protein, and lipid contents and significantly increased ash and carbohydrate contents compared to the control. The substitution of breadcrumbs with BDP at 50, 75, and 100% significantly decreased the cooking yield and increased the cooking loss and shrinking percentage of a beef burger. On the other hand, the textural profile of all beef burger samples showed a significant decrease in burgers’ hardness, gumminess, and chewiness with increasing substitution levels of breadcrumbs by BDP compared to the control. However, the treatment containing 25% BDP was more resilient than the control. In addition, the replacement of breadcrumbs with BDP up to 100% did not significantly affect the organoleptic properties of beef burger products compared to the control. Moreover, the microbiological analysis revealed that all beef burger treatments were safe with acceptable levels of bacterial load according to the Council of the European Communities’ standard specifications. In conclusion, there is a possibility of using BDP as a promising natural replacer of breadcrumbs to produce beef burgers without deteriorating the quality profile and safety of the product. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

12 pages, 1078 KiB  
Article
Effects of High Voltage Electrical Discharge Plasma on Olive Mill Wastewater Treatment
by Mia Ivanov, Tomislava Vukušić Pavičić, Klara Kraljić, Dijana Grgas, Tibela Landeka Dragičević and Zoran Herceg
Sustainability 2021, 13(3), 1552; https://0-doi-org.brum.beds.ac.uk/10.3390/su13031552 - 02 Feb 2021
Cited by 3 | Viewed by 2194
Abstract
High voltage electrical discharge plasma technology (HVED) is considered as a promising technology for wastewater remediation due to its fast removal rate and environmental compatibility. Olive mill wastewater (OMWW) treatment presents crucial environmental issues because of its high organic load and intense toxicity [...] Read more.
High voltage electrical discharge plasma technology (HVED) is considered as a promising technology for wastewater remediation due to its fast removal rate and environmental compatibility. Olive mill wastewater (OMWW) treatment presents crucial environmental issues because of its high organic load and intense toxicity and phytotoxicity. The effect of cold plasma at frequencies of 60 Hz and 120 Hz, with injected gas (air, oxygen and nitrogen) and with and without the addition of FeCl3x6H2O, during 30 min, on degradation and removal of organic compounds, as well as polyphenols from OMWW, were investigated. The efficiency of cold plasma was monitored by pH, temperature, electroconductivity, redox potential, oxygen saturation and reduction of chemical oxygen demand (COD) and polyphenols. The best removal efficiency of 50.98% of organic compounds was achieved at 120 Hz with nitrogen and the addition of FeCl3x6H2O, and a 60.32% reduction of polyphenols at a frequency of 60 Hz with the air and FeCl3x6H2O added was obtained. Also, the plasma treatment resulted in a decrease in coloring intensity, with the most significant color change at 120 Hz with the addition of FeCl3x6H2O with nitrogen and air. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

14 pages, 510 KiB  
Article
Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream
by Roberta Barbosa de Meneses, Maria Lúcia Guerra Monteiro, Fabiane Ferreira dos Santos, Maria Helena Miguez da Rocha Leão and Carlos Adam Conte-Junior
Sustainability 2021, 13(3), 1531; https://0-doi-org.brum.beds.ac.uk/10.3390/su13031531 - 01 Feb 2021
Cited by 3 | Viewed by 2458
Abstract
Novel strategies for wheys application, decreasing its negative environmental impact, represent a challenge for dairy industries. The use of wheys as replacers may lead to adverse sensory quality changes in conventional dairy products. This study aimed to investigate the sensory effects of the [...] Read more.
Novel strategies for wheys application, decreasing its negative environmental impact, represent a challenge for dairy industries. The use of wheys as replacers may lead to adverse sensory quality changes in conventional dairy products. This study aimed to investigate the sensory effects of the use of ricotta whey (RW), cheese whey (CW), and butter whey (BW) in replacement to whole milk (WM) at different ratios (0:100%, 25:75%, 50:50%, 75:25%, and 100:0%, w/w) in chocolate ice creams. All formulations, including a commercial sample used as a reference, were analyzed for overall liking, purchase intention, just-about-right (JAR), and survival analysis. RW, CW, and BW up to 75%, 100%, and 25% did not affect (p > 0.05) the overall liking, respectively. Purchase intention was only decreased (p < 0.05) by BW at 50%, 75%, and 100% compared to a commercial sample. Considering data from PCA and PLSR associated with hedonic scores and penalty analysis, the main adverse sensory effects on overall liking were: increased perception (p < 0.05) of chocolate flavor by RW, CW, and BW, melting velocity by RW, sweetness by CW and BW, and chocolate aroma by BW. Survival analysis indicated that BW could be added up to a maximum of 84.15%, while no rejection was detected for RW and CW. Based on results, RW, CW, and BW represent potential milk replacers to be used by the dairy industry, decreasing the environmental impact of these dairy by-products. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

21 pages, 2479 KiB  
Article
Using Imagination to Overcome Fear: How Mental Simulation Nudges Consumers’ Purchase Intentions for Upcycled Food
by Xiaoke Yang, Yuanhao Huang, Xiaoying Cai, Yijing Song, Hui Jiang, Qian Chen and Qiuhua Chen
Sustainability 2021, 13(3), 1130; https://0-doi-org.brum.beds.ac.uk/10.3390/su13031130 - 22 Jan 2021
Cited by 17 | Viewed by 4109
Abstract
Upcycled food, a new kind of food, provides an effective solution to reduce the food waste from the source on the premise of food security for human beings. However, the commercial success of upcycled food and its contribution to environmental sustainability are determined [...] Read more.
Upcycled food, a new kind of food, provides an effective solution to reduce the food waste from the source on the premise of food security for human beings. However, the commercial success of upcycled food and its contribution to environmental sustainability are determined by consumers’ purchase intentions. In order to overcome consumers’ unfamiliarity with upcycled food and fear of new technology, based on the cue utility theory, we adopted scenario simulation through online questionnaires in three experiments to explore how mental simulation can improve consumers’ product evaluation and purchase intentions for upcycled food. Through ANOVA, the t-test, and the Bootstrap methods, the results showed that, compared with the control group, consumers’ product evaluation and purchase intentions for upcycled food in the mental simulation group significantly increased. Among them, consumers’ inspiration played a mediation role. The consumers’ future self-continuity could moderate the effect of mental simulation on consumers’ purchase intentions for upcycled food. The higher the consumers’ future self-continuity, the stronger the effect of mental simulation. Based on the above results, in the marketing promotion of upcycled food, promotional methods, such as slogans and posters, could be used to stimulate consumers, especially the mental simulation thinking mode of consumer groups with high future self-continuity, thus improving consumers’ purchase intentions for upcycled food. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

21 pages, 1361 KiB  
Article
Valorization of Banana and Red Beetroot Peels: Determination of Basic Macrocomponent Composition, Application of Novel Extraction Methodology and Assessment of Biological Activity In Vitro
by Danijela Šeremet, Ksenija Durgo, Stela Jokić, Ana Huđek, Aleksandra Vojvodić Cebin, Ana Mandura, Jasna Jurasović and Draženka Komes
Sustainability 2020, 12(11), 4539; https://0-doi-org.brum.beds.ac.uk/10.3390/su12114539 - 03 Jun 2020
Cited by 32 | Viewed by 5315
Abstract
The nutritional and bioactive content of banana and red beetroot peels was investigated. The basic macrocomponent composition was determined using standard AOAC (Association of Official Analytical Chemists) methods, while the recovery efficiency of bioactive compounds was investigated using conventional and innovative extraction techniques [...] Read more.
The nutritional and bioactive content of banana and red beetroot peels was investigated. The basic macrocomponent composition was determined using standard AOAC (Association of Official Analytical Chemists) methods, while the recovery efficiency of bioactive compounds was investigated using conventional and innovative extraction techniques (subcritical water extraction, ultrasound- and microwave-assisted extraction). Extracts were analyzed for biological effects in vitro on human hepatic, tongue and colon cancer cell lines. A macrocomponent analysis revealed a notable amount of dietary fiber in banana and beetroot peels (39.0 and 33.6% dmb) and a relatively high content of protein in beetroot peel (18.3% dmb). Regarding the micronutrients-minerals, banana and beetroot peels were shown to be a very good source of potassium (75.06 and 41.86 mg g−1 dmb). Both extracts of banana and beetroot peels obtained by conventional extraction - decoction (100 °C, 20 min) exhibited the highest total phenolic content and antioxidant capacity. Additionally, in banana peel, these extracts were the richest in dopamine content (12.63 mg g−1 dmb). Extraction by infusion (80 °C, 30 min) yielded a beetroot peel extract with the highest total betacyanin content (9.80 mg g−1 dmb). Biological effects in vitro were dose- and time-dependent, as well as influenced by the presence of polysaccharides. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

25 pages, 488 KiB  
Article
Sustainability Indicators in Restaurants: The Development of a Checklist
by Dayanne da Costa Maynard, Renata Puppin Zandonadi, Eduardo Yoshio Nakano and Raquel Braz Assunção Botelho
Sustainability 2020, 12(10), 4076; https://0-doi-org.brum.beds.ac.uk/10.3390/su12104076 - 15 May 2020
Cited by 22 | Viewed by 6756
Abstract
This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization [...] Read more.
This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672). Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

12 pages, 697 KiB  
Article
An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers
by Stela Jokić, Nataša Nastić, Senka Vidović, Ivana Flanjak, Krunoslav Aladić and Jelena Vladić
Sustainability 2020, 12(6), 2174; https://0-doi-org.brum.beds.ac.uk/10.3390/su12062174 - 11 Mar 2020
Cited by 16 | Viewed by 3447
Abstract
The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) [...] Read more.
The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) as carrier agents were evaluated. For this purpose, phytochemicals of CBSs were extracted by subcritical water extraction. Physico-chemical properties, total phenolic (TP) and total flavonoid (TF) contents of the encapsulated extracts were determined in order to verify the efficiency of spray drying. Additional analyses for phytochemical characterization of the obtained powders were also performed. The efficiency of microencapsulation process was characterized by product recoveries higher than 58%. Both coating materials significantly influenced the encapsulation of phytochemicals in terms of rehydration, water solubility index and water absorption index, with WP being at an advantage. The best results for TP and TF contents were achieved when CBSs were encapsulated using WP (37.68 mg GAE/g and 7.66 mg CE/g, respectively). Microencapsulation using WP yielded higher content of gallic acid, caffeine, and theobromine than those with MD. According to the results, the formulation using 50% WP provided a better preservation of polyphenols compared to 50% MD. Therefore, spray drying with WP can be used as a method of choice for obtaining high quality CBS powders. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

20 pages, 897 KiB  
Article
Incumbents in the Transition Towards the Bioeconomy: The Role of Dynamic Capabilities and Innovation Strategies
by Nhat Strøm-Andersen
Sustainability 2019, 11(18), 5044; https://0-doi-org.brum.beds.ac.uk/10.3390/su11185044 - 16 Sep 2019
Cited by 11 | Viewed by 4447
Abstract
This study explored incumbents’ roles in the transition towards the bioeconomy by examining what goes on inside firms, what strategies they practiced, and how these affected the way incumbents engaged in the transition, as well as their ability to innovate. The study focused [...] Read more.
This study explored incumbents’ roles in the transition towards the bioeconomy by examining what goes on inside firms, what strategies they practiced, and how these affected the way incumbents engaged in the transition, as well as their ability to innovate. The study focused on the Norwegian meat-processing sector, investigating how dynamic capabilities affected incumbent firms in the transition process, and the management strategies adopted in response to external pressures (local and global) and to innovation opportunities. The analytical approach builds on two theoretical pillars: Multi-level perspective and dynamic capabilities. The findings showed that the incumbent exercised different modes of behavior—first-into-niche and follow-into-niche—in response to innovation pathways during the transition, mobilizing various dynamic capabilities—learning, financing, and organizational restructuring. The study sheds light on the underlying business dynamics of incumbent firms within a given regime and on intra-regime dynamics concerning innovation opportunities, and notes the proactive roles of incumbents in the sustainability transition. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

Review

Jump to: Editorial, Research

11 pages, 778 KiB  
Review
Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution
by Veronika Barišić, Antun Jozinović, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko and Đurđica Ačkar
Sustainability 2020, 12(10), 3981; https://0-doi-org.brum.beds.ac.uk/10.3390/su12103981 - 13 May 2020
Cited by 29 | Viewed by 6737
Abstract
The cocoa and chocolate industries have huge problems with the utilization of waste generated during the production process. Waste material generated during production include cocoa pod husk, pulp, and cocoa bean shell. Cocoa shell is a by-product that has great potential because of [...] Read more.
The cocoa and chocolate industries have huge problems with the utilization of waste generated during the production process. Waste material generated during production include cocoa pod husk, pulp, and cocoa bean shell. Cocoa shell is a by-product that has great potential because of its composition. It consists of dietary fibers, proteins, polyphenols, methylxanthines, etc. However, despite its favorable composition, cocoa shell often cannot be used directly in food production because it may contain components that are harmful for human health. Cocoa shell can carry mycotoxins, different microorganisms, polycyclic aromatic hydrocarbons, and heavy metals. High voltage electrical discharge presents a novel non-thermal method that has great potential for the decontamination of waste materials and can also be used for extraction of valuable compounds from cocoa shell. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

19 pages, 1184 KiB  
Review
Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review
by Dayanne da Costa Maynard, Mayara Daré Vidigal, Priscila Farage, Renata Puppin Zandonadi, Eduardo Yoshio Nakano and Raquel Braz Assunção Botelho
Sustainability 2020, 12(5), 1804; https://0-doi-org.brum.beds.ac.uk/10.3390/su12051804 - 28 Feb 2020
Cited by 44 | Viewed by 11981
Abstract
Sustainability is the integration of actions focused on three pillars: environmental, social, and economical. Implementing sustainable development ranges from the pursuit of quality of life, and from environmental balance to break with the current pattern of development. Therefore, the objective of this work [...] Read more.
Sustainability is the integration of actions focused on three pillars: environmental, social, and economical. Implementing sustainable development ranges from the pursuit of quality of life, and from environmental balance to break with the current pattern of development. Therefore, the objective of this work was to understand and analyze the sustainability indicators implemented in the production of meals in food services. The authors developed specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global to perform the systematic review. The authors evaluated the methodological quality of the included studies using the Meta-analysis Statistical Assessment and Review Instrument (MASTARI). A total of 31 cross-sectional studies were analyzed. Twenty four (77.41%) of the studies had activities that covered the three indicators (environmental, social, and economic); 22.59% (n = 7) used two indicators in which 12.90% (n = 4) presented environmental and economic indicators and 9.67% (n = 3) with environmental and social indicators. This research indicates that the studies in food services are seeking to insert indicators that cover the three pillars of sustainable meal production. It is worth mentioning that in the literature, many works encompasses the importance of sustainability, but few explore which indicators are most applied or detail their implementation in food services. More studies are needed to estimate better the indicators being applied in food services. Full article
(This article belongs to the Special Issue Sustainable Food Processing)
Show Figures

Figure 1

Back to TopTop