RSC - Sustainable Food Technol. latest articles

Clean-label smoothies with apple and carrot pomaces: rheology and antioxidant stability

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00894H, Paper

Open Access

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Saeed Salari, Pedro Coelho, Joana Ferreira, Ana Lima, Isabel Sousa
Smoothies were developed from food industry side streams (whey, apple and carrot pomace). Carrot pomace induced a semi-solid, shear-thinning structure. The rice beverage retained higher TPC and antioxidant activity after in vitro digestion than whey.
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Blue transformation protocols for resilient and sustainable seafood: an overview

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00682A, Review Article

Open Access

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Vazhiyil Venugopal
The availability of fish and shellfish is stretching beyond sustainable limits due to environmental and other challenges.
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Sustainable valorization of tea flower (Camellia sinensis) blossoms: bioactive phytochemicals and functional food applications – a review

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00645G, Review Article

Open Access

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Pratyasha Gogoi, Tapasya Kumari, Sai Babu, C. Nickhil, Sankar Chandra Deka
The tea flower blossom is a by-product of tea plant cultivation, which has enormous potential for development as a sustainable resource. They are rich in phytochemical constituents such as polyphenols, saponins, flavonoids, and polysaccharides.
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A novel, non-destructive approach for real-time detection of starch gelatinization using YOLO-based deep learning models

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00010J, Paper

Open Access

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Md. Fahad Jubayer, Mahmud Hasan, Md Khurram Monir Rabby, Md. Mozammel Hoque, Md. Masudur Rahman, Md. Abdur Rashid Sarker
This research proposes a novel, non-destructive, vision-based approach for real-time detection of starch gelatinization using YOLO models to overcome the limitations of traditional methods, which are manual and subjective for industrial control.
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Optimization of spray-dried green tea polyphenol microcapsules using a yeast-derived polysaccharide-rich fraction: encapsulation performance, structural characterization, and controlled release behavior

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00124F, Paper

Open Access

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Hien Thi Do, Tuyen Chan Kha
Spray-drying encapsulation of green tea polyphenols using a brewer's spent yeast-derived polysaccharide-rich fraction produced stable microcapsules with enhanced thermal, light, oxidative resistance, and controlled release.
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Cyclodextrin/Caffeic Acid Nanofibers with Enhanced Antioxidant Activity, Fast-Release and Fast-Disintegrating Properties

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D6FB00056H, Paper

Open Access

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Asli Celebioglu, Kubra Ertan, Mahmoud Aboelkheir, Tamer Uyar
Cyclodextrin (CD)/caffeic acid inclusion complex nanofibers having fast-release and orally fast-disintegrating features were generated using the electrospinning technique. Here, two types of hydroxypropylated CD (HPβCD and HPγCD) were used to...
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Effect of Hot Pressing Treatment at Different pH on Foaming and Interfacial Properties of Plant Proteins

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D6FB00023A, Paper

Open Access

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Xinyu Zhang, Tianlong Xiao, David J McClements, Hui Hu, Jinjin Zhu, Xiaojie Ma, Qiang Wang, Aimin Shi
This study explored the effect of hot-pressing soybean and mung bean proteins at different pH values on their structural, interfacial, and foaming properties. Hot-pressing enhanced the protein foaming capacity at...
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Ultrasound-assisted extraction of mangiferin from Mangifera pajang Kosterm. fruit using choline chloride-based natural deep eutectic solvent: Optimisation and antidiabetic activity

Sustainable Food Technol., 2026, Accepted Manuscript
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
The growing demand for sustainable bioresources has highlighted the importance of exploring underutilised plant species as alternative sources of health-promoting compounds. Mangifera pajang Kosterm. (bambangan), an endemic and underexploited fruit...
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Fabrication of sustainable composite films based on chitosan/deep eutectic solvent/tannic acid quantum dots for bioactive pork preservation

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00103C, Paper

Open Access

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Malin Cui, Tongtong Li, Dongmei He, Miaoling Huang, Shuqin Chen
A biodegradable CS/DES/TAQDs composite film with strong UV-shielding, antioxidant and antibacterial properties was developed for pork packaging, extending pork shelf-life to 7 days at 4 °C.
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Encapsulation of Lime Extract from By-Products in Zein–Pectin Microparticles for Gluten-Free Vegan Pancakes

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D6FB00090H, Paper

Open Access

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Sandra Mariño-Cortegoso, Roberta Tolve, Ana Rodríguez-Bernaldo de Quirós, Raquel Sendón, Fabio Favati, Letricia BARBOSA-PEREIRA
Amid rising demand for healthier and sustainable foods, this study valorised lime by-products as sources of bioactive compounds within a circular economy framework. Lime extract was encapsulated in zein–pectin microparticles...
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Production of tagatose-rich syrup with ion-exchange resin purification

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00038J, Paper

Open Access

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Nilofar Arabi, Seyedamirreza Babaei, Ji Qi, Shubhangi Arvelli, Shaghayegh Janbazialamdari, Jikai Zhao
The production of rare sugar syrups, particularly tagatose-rich syrups, has attracted increasing interest due to their low glycemic index and potential applications in reduced-sugar food products.
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Formulation of cookies enriched with Heiyai spent (Elaeagnus latifolia L.) obtained from Supercritical Fluid Extraction and its quality analysis

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D5FB00634A, Paper

Open Access

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Sophia Nongmaithem Devi, Nishant R. S. Hulle
The spent samples from Supercritical Fluid Extraction (SFE), rich in minerals and crude fibers, offer a sustainable method for enhancing food products. This study investigates the potential of utilizing Heiyai...
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Development and characterization of rice straw-derived all-cellulose nanocomposite films reinforced with cellulose nanofibers obtained via high-intensity ultrasonication and high-shear dispersion

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00014B, Paper

Open Access

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Sadhana Jadaun, Saleem Siddiqui, Sneh Punia Bangar
Agricultural residue, rice straw, represents an underutilized source of cellulose with potential for value-added applications.
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Development and application of Opuntia ficus-indica mucilage films incorporated with zinc oxide nanoparticles for active packaging of cherry tomatoes

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00067C, Paper

Open Access

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Motlatsi Jane Mohlamonyane, Jerry Oluwasegun Adeyemi, Olaniyi Amos Fawole
Agro-waste-derived OFIM/CNF/ZnO nanocomposite coatings offer a sustainable solution to food spoilage and plastic pollution by extending cherry tomato shelf life, reducing postharvest losses, preserving quality, and supporting global food security.
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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, Accepted Manuscript
DOI: 10.1039/D6FB00128A, Paper

Open Access

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Álvaro Mosquera, Leticia Montes, Carlos A. Pena, María Dolores López-Pedrouso, J. Sineiro, Daniel Franco
This study investigates, for the first time, the formulation and physicochemical properties of oleogels structured with highmolecular-weight chitosan (HMW-CH, 2439 kDa) through Schiff-base crosslinking. The objective was to evaluate the...
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Sustainable and Cost-Effective: The Environmental and Economic Advantages of a Model Plant-Based Beverage

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D6FB00068A, Paper

Open Access

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Fotini Drosou, Tryfon Kekes, Ricardo Uribe-Alvarez, Eoin Murphy, Mark A. Fenelon, Richard Lynch, Magdalini Krokida
The rising demand for healthy and sustainable food options has led to a growing interest in alternative, plant-based beverages. The present study aimed to evaluate the environmental and economic impacts...
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Carrot and its by-products in the circular economy: a review of valorisation pathways

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00493D, Review Article

Open Access

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Anmol Kaur, Ravindra Kumar Tiwari, Supriya Singh Gaur, Pintu Choudhary
Carrots are one of the most widely consumed vegetables worldwide owing to their nutritional benefits.
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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, Accepted Manuscript
DOI: 10.1039/D6FB00008H, Review Article

Open Access

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Emily Radican, Bai Qu, Na Yang, Yangchao Luo, Zhenlei Xiao
Thermal processing methods utilize high heat for food and agricultural production. While this may be an effective strategy to mitigate microbial contamination within food preservation and safety, some drawbacks arise,...
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Ladakhi wild apricot kernel protein-based film: Effect of protein and plasticizers on the mechanical, moisture interaction and optical properties

Sustainable Food Technol., 2026, Accepted Manuscript
DOI: 10.1039/D5FB00866B, Paper

Open Access

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Deepak Kumar, Narender Raju Panjagari, Sangita Ganguly, Ashish Kumar Singh, Anurag Saxena, Changchuk Lamo
In the present study, an attempt has been made to utilize the de-oiled wild apricot kernels of the Ladakh region of India to produce packaging films. Apricot kernel protein isolate...
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Exploring the effect of dehulling and malting on the antioxidant properties, phenolic composition, and metabolite profile of Bambara groundnut (Vigna subterranea) flour obtained from three varieties

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00611B, Paper

Open Access

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Mpho Edward Mashau, Thakhani Takalani, Shonisani Eugenia Ramashia, Nakisani Babra Moyo, Oluwaseun Peter Bamidele
Bambara groundnut (Vigna subterranea) is an under-exploited legume with significant nutritional potential and is known for its adaptability to challenging environmental conditions.
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Systematic review on sustainable valorization of food waste by Yarrowia lipolytica

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00104A, Review Article

Open Access

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Yunkai Tan, Huaimin Wang, Changyu Hu, Jing Fu, Rodrigo Ledesma-Amaro, Fatwa F. Abdi, Hsien-Yi Hsu, Xue Wang, Hairong Cheng, Carol Sze Ki Lin
This review explores the potential of Yarrowia lipolytica in food waste biorefinery by investigating upstream bioconversion and advancements in metabolic engineering strategies, highlighting it as a key microbial host in sustainable biomanufacturing.
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Fully unlocking the potential of Chenpi (Citri Reticulatae Pericarpium) as a functional ingredient in food development

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00080K, Review Article

Open Access

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Guoqiang Zhang, HioTong Mak, Zheng Zhang, Ting Zhang, Yuanhui Wang, Run-Yang Zhang, Hua-Min Liu, Shaobo Zhou, Bin Wu
A shift to a sustainable and healthy diet is key to the establishment of a sustainable food system and the achievement of the sustainable development agenda.
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The state-of-the-art on chitosan: historical perspectives and non-thermal modification technologies for sustainable packaging films

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00677E, Review Article

Open Access

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Susmita Bora, Tabli Ghosh
Modification of chitosan has received considerable attention for using in sustainable food packaging, emphasizing its biodegradability, antimicrobial activity, and film-forming properties.
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Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil (Lens culinaris) flours: effect on technofunctional, antinutritional, bioactive, and structural properties

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00579E, Paper

Open Access

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Kathika Das, Shubham Mandliya, Pradyuman Kumar
Comparative study on the effect of pretreatment and microwave-assisted cooking on the properties of lentil flours.
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Gymnema sylvestre-Fortified Spheres and Beads from Waste Biomass: A Circular Bioeconomy Approach for Functional Food Delivery

Sustainable Food Technol., 2025, Accepted Manuscript
DOI: 10.1039/D5FB00772K, Paper

Open Access

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Uthra B, Raajeswari Paramasivam
This work offers a novel circular bioeconomy approach for producing functional food delivery platforms with antidiabetic potential by combining brown seaweed, Sargassum cinctum, avian eggshell waste, and Gymnema sylvestre extract....
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Optimised ultrasound treatments enhance hydration properties and induce structural modifications in dietary fibre concentrates derived from orange peels

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00922G, Paper

Open Access

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Julia Nutter, Robert Soliva-Fortuny, Olga Martín-Belloso, Pedro Elez-Martínez
Ultrasound enhances the hydration properties of dietary fibre concentrates from orange peel through compositional and structural changes.
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Microbial Enzymes and Genetic Design: Driving Innovation in Food Bioprocessing

Sustainable Food Technol., 2025, Accepted Manuscript
DOI: 10.1039/D5FB00661A, Review Article

Open Access

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Abdul Sattar Jatoi, Hung Minh Nguyen, Siraj Ahmed, Junejo Aurangzeb
The processes of food processing, preservation, and flavor enhancement all rely on the role of microbial fermentation. The microorganisms carrying out the fermentation processes like lactic acid bacteria, yeast, and...
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Optimizing UV-C irradiation for microbial safety and quality of Kinnow fruit juice

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00788G, Paper

Open Access

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Vimal Challana, Ankita Naykodi, Shivanand S. Shirkole, Akshaya K. Sahoo
The study analyzed UV-C irradiation as a non-thermal preservation method for Kinnow fruit juice (KFJ), aiming to reduce microbial contamination while preserving vitamin C content.
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Insights into pathogen inactivation and shelf-life extension of strawberries via combined ultrasound and levulinic acid treatment

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00926J, Paper

Open Access

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Zifei Liu, Lingdai Liu, Zejia Lin, Fion Wei Lin Chin, Yuan Guo, Dan Li
This study investigated the bactericidal effects of levulinic acid (LVA) and ultrasound against Listeria monocytogenes and analysed the corresponding metabolic response posttreatment via nuclear magnetic resonance (NMR) spectroscopy.
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Financial analysis of shipping container-based mushroom cultivation

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00006A, Paper

Open Access

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Mahsa Alian, Sunil P. Dhoubhadel, Sandesh Risal, Pratikshya Tiwari, Weihang Zhu, Venkatesh Balan
Shipping-container mushroom farms offer a sustainable and scalable approach to year-round food production, enabling efficient resource use with minimal land and water requirements.
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Biorefining of crab shells for protein recovery using natural deep eutectic solvents: physicochemical and functional characterization of crab shell proteins

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00024J, Paper

Open Access

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Tharuka Wijesekara, Idaresit Ekaette
The extracted crab proteins by using green solvents exhibited enhanced physicochemical and functional properties, providing a viable strategy for the sustainable transformation of underutilized marine biomass into value-added food ingredients.
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Plant-based protein processing and undesirable consequences of food processing: a focus on protein quality, sulfur amino acid bioavailability, and quantification

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00653H, Review Article

Open Access

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Surani Weerasundarage, James D. House, Rotimi E. Aluko, Nandika Bandara
Food processing as a double-edged strategy in sustainable plant proteins: enhancements in shelf life, digestibility, and functionality versus processing-induced chemical modifications limiting sulfur amino acid bioaccessibility.
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