RSC - Sustainable Food Technol. latest articles

Valorization of Rosehip Waste for Functional Enhancement of Ash Gourd Candy: physicochemical, bioactive, molecular and structural characterization

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D6FB00107F, Paper

Open Access

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Aadisha Saini, Vikas Kumar, Ramandeep Kaur, Satish Kumar, Jaydeep Dave, Sangappa ., S Sivakumar, Sandeep Janghu
The study investigates blanching duration optimization in ash gourd candy production and the utilization of rosehip waste as a functional ingredient to develop value-added confectionery as an approach to sustainable...
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A novel non-iron-based starch, lignin, and halloysite-based oxygen scavenging composite for food packaging applications

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00176A, Paper

Open Access

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Tanvi Rahate, Bala Veera Srinivas Aguru, Kyle Dunno, Sneh Punia Bangar
Active packaging technologies are essential for maintaining food quality by reducing oxidative degradation.
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Pretreatment of Spent Coffee Grounds for Edible Insect Farming: Impacts on Mealworm (Tenebrio molitor) Development and Gut Microbiome

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D6FB00140H, Paper

Open Access

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Ruoxin DU, Felipe Nunes Henriquez, Tiantian Zhang, Xinbo Wang, Chi Man Leong, Matthew Yuk-Yu Lui
Spent coffee grounds (SCGs) are among the most widely produced food and beverage residues. Due to their nutritional value, negligible cost, and considerable availability as pre-consumer food waste that does...
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Techno-economic analysis and life cycle assessment for the rapid carbonation of beer

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00143B, Paper

Open Access

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Alexandra B. Jean, Jordan Funkhouser, Robert C. Brown
The bulk gas-to-liquid (BGAL) approach reduced the operating costs of beer carbonation by 40%, energy demand by 99%, and global warming potential by 98%. Thus, the BGAL system offers economic and environmental benefits in a micro-brewery setting.
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Prolonging fruit shelf-life with a graphitic carbon nitride (GCN) incorporating biopolymer composite: layer-by-layer assembled coating

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00744E, Paper

Open Access

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Md. Sajib Hossain, Md. Didarul Islam, Anik Das, M. Mehedi Hasan, Md. Mahfuzur Rahman, Samrat Mukhopadhyay
This study presents a novel, biodegradable, and multifunctional layer-by-layer (LbL) coating composition of sodium alginate (SA), chitosan (CAS), and graphitic carbon nitride (GCN) for efficient fruit preservation.
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Fermentation-driven modulation of protein, mineral and peptide bioaccessibility in SC-CO2-defatted spirulina during in vitro digestion

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00048G, Paper

Open Access

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Yixuan Liu, Noelia Pallarés, Albert Sebastià, Pedro V. Martínez-Culebras, Francisco J. Martí-Quijal, Juan Manuel Castagnini, Yuthana Phimolsiripol, Houda Berrada, Francisco J. Barba
LAB fermentation of SC-CO₂-defatted spirulina generated digest-supernatant fractions enriched in bioaccessible proteins, minerals, antioxidants, and peptide sequences with potential bioactivities.
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Enzymatic Production, Fractionation, and Multi-Assay Bioactivity Profiling of Dual-Function Antimicrobial and Antioxidant Peptides from Moringa oleifera Leaf Protein

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D6FB00050A, Paper

Open Access

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Gashbin Saman, Dlzar D D. Ghafoor
The growing prevalence of antimicrobial resistance, coupled with consumer demand for clean-label ingredients, has driven research into plant-derived bioactive peptides as natural food preservatives. This study reports the systematic optimization...
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Decontamination of fresh wet rice noodles using a vertical in-package cold plasma system

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00083E, Paper

Open Access

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Hongyu Long, Juhee Ahn, Tian Ding, Xinyu Liao
Fresh wet rice noodles (FWRNs) have high moisture and starch content, promoting rapid microbial growth and quality deterioration. Cold plasma treatment effectively reduces microbial load and helps preserve product quality.
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Standardization of extraction process parameters and solvent reuse for sustainable extraction of omega-3-rich flaxseed oil

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00012F, Paper

Open Access

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Neha Naijo Areekal, Abhishek J. Gupta, K. S. M. S. Raghavarao, Anil B. Vir
Hexane recovery and reuse over multiple cycles enable sustainable extraction of omega-3-rich flax oil while maintaining oil yield and quality.
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Effect of microbial transglutaminase crosslinking time on the structural, physicochemical and gelling properties of black soldier fly larvae protein: a texturization strategy for sustainable alternative proteins

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00795J, Paper

Open Access

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Xin Yun Chia, Siau Hui Mah, Yun Ping Neo
Microbial transglutaminase-catalysed crosslinking induced time-dependent modifications in the structural, physicochemical and gelling properties of black soldier fly larvae (BSFL) protein.
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Sustainable valorization perspective of legume hulls to enhance the nutritional and functional properties of pasta

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00830A, Paper

Open Access

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Gautam Kumar, Kiranbeer Kaur, Amandeep Kaur, Barinderjeet Singh Toor, Ankita Kataria
A sustainable approach was utilized to develop legume hull-incorporated pasta. The results showed improved nutritional and bioactive composition.
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Mycotoxins in Food: Green Detoxification Technologies, Mechanisms, Matrix Challenges and Analytical Advances

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D6FB00144K, Review Article

Open Access

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Sidra Pervaiz, Mohsin Javed, Sidra Nasir, Ahmad Saeed, Suniya Shahzad, Hazrat Hussain, Afzal Shah
More than 25% of the world's grain production is contaminated with mycotoxins. Conventional chemical, thermal, and biological detoxification techniques suffer from limitations such as incomplete toxins removal, nutritional deterioration, residue...
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Direct volume DBD plasma treatment of barley seeds (Hordeum vulgare): impact of surface functionalization on germination and root development

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00081A, Paper

Open Access

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Jiří Fujera, Tomáš Homola, Kamila Širůčková Lónová, Petr Kalousek, Garima Arora, Anna Artemenko, Václav Prukner, Milan Šimek
Cold atmospheric plasma (CAP) is an emerging, chemical-free technology with significant potential to enhance crop performance.
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Packaging and cold chain optimization for quality preservation in the table grape supply chain: A Review

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D6FB00142D, Review Article

Open Access

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Buhle maphosa, Thalente Mpanza , Elke Crouch, Alemayehu Ambaw Tsige
Table grapes are highly perishable and economically important commodities, requiring tightly controlled postharvest systems to maintain quality during extended export chains. This review demonstrates that quality preservation is not governed...
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Stream-specific functional and rheological variability in roller-milled wheat flours: a sustainable approach to cookie quality optimization and flour utilization

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00108D, Paper

Open Access

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Veeranna Hitlamani, Aashitosh A. Inamdar
Distinct break and reduction flour streams showed contrasting hydration, rheological, and thermal behaviors, enabling targeted flour blending for improved cookie quality, resource-efficient processing, and sustainable stream utilization.
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Ultrasound-assisted extraction and modification of dietary fiber

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00135A, Review Article

Open Access

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Shiyu Huang, Gangliang Huang
Dietary fiber has high nutritional value and performs important physiological functions.
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Development and characterization of a nano-based synbiotic formulation using Lactiplantibacillus plantarum RJ 2 and inulin

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00846H, Paper

Open Access

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Sangeeth S., Ananthakrishnan Jayakumaran Nair, T. S. Swapna, Anaswara P. A., K. Madhavan Nampoothiri, Simi K. Varghese, Suma Anish, Neethu Hari
Emerging nanosynbiotic nutraceutical systems for improved gut health.
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The effect of heat and pressure treatment at different pH levels on the foaming properties and surface properties of soy protein isolate and mung bean protein

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00023A, Paper

Open Access

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Xinyu Zhang, Tianlong Xiao, David Julian McClements, Hui Hu, Jinjin Zhu, Xiaojie Ma, Qiang Wang, Aimin Shi
pH-controlled heat and pressure treatment improved the foaming and interfacial properties of soy protein isolate and mung bean protein through structural modification.
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Impact of canola seed dehulling and pressing temperature on the microstructure of canola meals, protein structure within the meals, and protein isolate extraction and properties

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00093B, Paper

Open Access

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Abouzar Karimi, Tos Phuangmarayat, Pankaj Bhowmik, Anusha Samaranayaka, Lingyun Chen
Dehulling of canola seeds prior to pressing can be an effective technique for preserving the structure of canola meal, increasing the thermal stability of proteins during pressing, and improving downstream isolate extraction efficiency and protein content.
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A review of fungal chitosan for bioactive and biodegradable food packaging: green extraction, properties, structure–function relationships, and applications

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00007J, Review Article

Open Access

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Nimesh Dileesha Lakshan, Amali U. Alahakoon, Rumesh Liyanage, Tharindra Weerakoon, Mayumi Silva, Arianna Dick, Lisa Newman, Benu Adhikari, Stacey F. Y. Yong, Chathuri M. Senanayake
This review highlights fungal chitosan as a sustainable, non-allergenic biopolymer with excellent bioactive and packaging properties, emphasizing green extraction methods and its strong potential for next-generation biodegradable food packaging.
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Sustainable grains for gluten-free diets: the potential of millets and pseudocereals in alleviating gluten-related disorders

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00786K, Review Article

Open Access

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Amisha Kaushik, Sukhcharn Singh
Naturally gluten-free millets and pseudocereals offer sustainable, nutrient-dense ingredients for the development of functional gluten-free foods to support individuals with gluten-related disorders.
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Formulation of cookies enriched with spent Heiyai (Elaeagnus latifolia L.) obtained from supercritical fluid extraction and their quality analysis

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00634A, Paper

Open Access

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Nongmaithem Sophia Devi, Nishant Rachayya Swami Hulle
The utilization of spent samples from supercritical fluid extraction (SFE), which are rich in minerals and crude fibers, offers a sustainable method for enhancing food products.
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The ultrasonic-assisted enzymatic extraction, components and activities of vegetable oils

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00960J, Review Article

Open Access

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Shiyu Huang, Gangliang Huang
As a green extraction technology of vegetable oil, the ultrasonic-assisted enzymatic extraction has the characteristics of simple operation, mild extraction conditions and excellent oil quality.
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Sustainable and cost-effective: the environmental and economic advantages of a model plant-based beverage

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00068A, Paper

Open Access

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Fotini Drosou, Tryfon Kekes, Ricardo Uribe-Alvarez, Eoin Murphy, Mark Fenelon, Richard Lynch, Magdalini Krokida
A faba bean-based beverage shows promise as a sustainable protein source, but energy intensive processing and packaging dominate impacts. Optimizing energy use and materials can significantly improve environmental and economic performance.
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Vegan burgers fortified with agri-food by-products: nutritional enhancement, energy consumption and LCA

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00032K, Paper

Open Access

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Miriana De Feo, Alessia Le Rose, Dario Caro, Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile
The study validates the potential of using agri-food by-products to fortify vegan burgers, offering clear advantages in terms of nutritional value, antioxidant activity, and environmental sustainability.
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Preparation and characterization of pH-responsive fucoidan/carboxymethyl chitosan hydrogel beads for curcumin encapsulation and in vitro gastrointestinal release

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00033A, Paper

Open Access

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Jiayu Yu, Hongyang Hu, Yingyi Wang, Xia Sun, Hanxu Li, Shun Xiao, Bingcan Chen, Hui Li
Fucoidan–carboxymethyl chitosan hydrogel bead enhanced curcumin thermal/UV stability, antioxidant activity, and pH-regulated gastrointestinal release.
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High-molecular-weight chitosan as a sustainable structuring agent for olive oil oleogels: toward healthier and greener food systems

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00128A, Paper

Open Access

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Álvaro Mosquera, Leticia Montes, Carlos A. Pena, María López-Pedrouso, Jorge Sineiro, Daniel Franco
This study investigates, for the first time, the formulation and physicochemical properties of oleogels structured with high-molecular-weight chitosan (HMW-CH, 2439 kDa) through Schiff-base crosslinking.
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Magnetic field as a non-thermal modulator in biological systems: mechanistic insights and emerging applications in food and agriculture

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00008H, Review Article

Open Access

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Emily Radican, Bai Qu, Na Yang, Yangchao Luo, Zhenlei Xiao
Magnetic field exposure can influence plant and microalgal physiology, growth, and composition. This review summarizes the proposed mechanisms, current findings, and applications for magnetic fields in these biological systems.
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Ultrasound-assisted extraction of mangiferin from Mangifera pajang Kosterm. fruit using a choline chloride-based natural deep eutectic solvent: optimisation and antidiabetic activity

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00655D, Paper

Open Access

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Muhammad Daniel Eazzat Mohd Rosdan, Mohd Azrie Awang, Mohammad Amil Zulhilmi Benjamin, Aniza Saini, Muhammad Naufal Qaweim Rushdy, Hasdian Mudin
Green ultrasound-assisted extraction using a NADES enables sustainable recovery of mangiferin from Mangifera pajang fruit and supports its potential use as a natural antidiabetic ingredient for functional food and nutraceutical applications.
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Antioxidant blend films of PLA and PVA with almond skin powder to preserve toasted almonds

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00088F, Paper

Open Access

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Irene Gil-Guillén, Chelo González-Martínez, Amparo Chiralt
The development of sustainable food packaging that minimizes the environmental impact of plastics, making use of natural resources, is necessary.
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Effect of carrot and orange-fleshed sweet potato incorporation on the chemical and sensory characteristics of acha–peanut extrudates

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00798D, Paper

Open Access

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Stephen Sule, Mike Ojotu Eke, Victor Bajo Sale
Incorporation of peanut meal, carrot, and OFSP into acha improved nutritional quality, digestibility, and sensory acceptability of extruded snacks. The APC blend showed superior mineral content, β-carotene, and overall consumer preference.
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Green coffee extracts: advances in green extraction, bioactivity, and food applications with emphasis on sustainable processing

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00768B, Review Article

Open Access

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Dian Shofinita, Amarthya Benigna Achmadi, Jason Thamleonard Tjahjadi, Rediana Adelia Azizah, Reisa Nopianti
This study underscores the sustainability potential of green coffee extracts through the adoption of environmentally friendly extraction technologies and responsible use of natural resources.
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Cyclodextrin/caffeic acid nanofibers with enhanced antioxidant activity, fast-release and fast-disintegrating properties

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00056H, Paper

Open Access

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Asli Celebioglu, Kubra Ertan, Mahmoud Aboelkheir, Tamer Uyar
Cyclodextrin (CD) inclusion complex (IC) nanofibers containing caffeic acid were fabricated via electrospinning. The orally fast-disintegrating nanofibers showed fast-release and enhanced antioxidant properties for nutraceutical delivery.
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Microbial enzymes and genetic design: driving innovation in food bioprocessing

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00661A, Review Article

Open Access

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Abdul Sattar Jatoi, Hung Minh Nguyen, Siraj Ahmed, Aurangzeb Junejo
Microbial enzymes and genetic engineering enhance sustainable food bioprocessing, improving efficiency, product quality, nutrition, and eco-friendly food innovation.
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