RSC - Sustainable Food Technol. latest articles

Harnessing machine learning for chicken meat quality evaluation using curcumin-loaded methylcellulose intelligent films

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00583C, Paper

Open Access

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Suresh Chandra Varsha, Ashique Thazheparamban, Arunkumar Panneerselvam
Curcumin-loaded methylcellulose intelligent films, integrated with machine learning, enable real-time monitoring of chicken meat spoilage.
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Inducing covalent cross-links in soy protein films through ferulic acid incorporation and UV irradiation and its effect on film properties

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00629E, Paper

Open Access

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Md Shakil, Tanjina Akter, Nonthacha Thanathornvarakul, Thanachan Mahawanich
This study aimed to investigate the impact of ferulic acid (FA) and UV-C curing on the properties of soy protein isolate (SPI) films.
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Sustainable and eco-friendly bacterial cellulose production using agro-forest waste for food packaging applications: a review

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00923E, Review Article

Open Access

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Tubanur Avci, Aslıhan Çalhan, Eda Nur Ayar-Sumer, Canan Dogan, Hamid Kaddami, Oguzhan Gunduz, Roger Narayan
Bacterial cellulose (BC) is a biopolymer with several unique properties, including high purity, crystallinity, biocompatibility, biodegradability, and excellent mechanical strength.
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Functional food formulation by incorporating the encapsulated extract of Phlogacanthus thyrsiflorus flower

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00828J, Paper

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Indrani Chetia, Rituraj Chakraborty, Rupak Mukhopadhyay, Laxmikant S. Badwaik
Phlogacanthus thyrsiflorus flower (locally known as Nongmangkha), an underutilized medicinal flower, is a rich source of polyphenols with reported antioxidant, hypoglycemic, and hepatoprotective activities.
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Development and performance evaluation of a cashew (Anacardium occidentale L.) juice extraction machine

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00528K, Paper

Open Access

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A. K. Aremu, S. O. Adakole, T. O. Ajao
Despite the nutritional value of cashew apples (Anacardium occidentale L.), the commercial focus is mainly on the nut, resulting in the wastage of vast quantities of unprocessed cashew apples.
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Valorization of sunflower (Helianthus annuus L.) and canola (Brassica napus L.) meals through protein coprecipitation: physicochemical, functional, and structural characterization

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00708A, Paper

Open Access

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Nitzia Thalía Flores-Jiménez, José Armando Ulloa, Judith Esmeralda Urías-Silvas
Canola–sunflower protein coprecipitates (CSPoCos) were prepared using different flour ratios, and their physicochemical, functional, and structural properties were analyzed.
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Films from bio-based aliphatic/aromatic poly(trimethylene furanoate/sebacate) random copolymers for smart sustainable food packaging: gas permeability properties under different condition use and after contact with food simulant fluids

Sustainable Food Technol., 2025, Accepted Manuscript
DOI: 10.1039/D6FB00034G, Paper

Open Access

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Valentina Siracusa, Giulia Guidotti, Anna Szymczyk, Nadia Lotti, Agata zubkiewicz
Films from bio-based poly(trimethylene 2,5-furandicarboxylate-co-trimethylene sebacate) (PTFcoPTSeb) random copolymers were deeply characterized from the gas barrier point of view in order to evaluate their possible use for food packaging under...
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Ultrasound-IR combination improves physicochemical and antioxidant properties of Mushk budji rice

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00950B, Paper

Open Access

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Nusrat Maqbool, Nusrat Bhat, Zakir Showkat Khan, Hilal A. Makroo, Thameed Aijaz
The present study examines the impact of ultrasound assisted infrared (IR) drying on physicochemical, nutritional, and thermal characteristics of Mushk budji rice, an aromatic rice variety locally grown in Kashmir.
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Freezing point and footprints: a comparative life cycle assessment of standard and high-freezing-point ice cream production

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00951K, Paper

Open Access

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Faustina Sakyiwaah Sekyere, Scott A. Rankin, Douglas T. Reindl, Andrea Hicks
Cold-chain logistics are a key hotspot in the ice cream industry due to the need for uninterrupted sub-zero refrigeration, about −32 °C to −20 °C for plant storage and −18 °C throughout distribution and retail.
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Valorisation of tomato pomace: bioactive compounds, antimicrobial activity and photodynamic inactivation

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00729A, Paper

Open Access

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Raquel Nunes da Silva, Bárbara Maurício, Ana Fernandes, Iva Fernandes, Nuno Mateus, Victor de Freitas
Tomato pomace from industrial processing was explored as a sustainable source of bioactive compounds, highlighting its polyphenol profile and potential antimicrobial applications within a circular economy framework.
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Valorisation of starch-rich pea byproduct into cold-extruded rice analogues: effects of processing temperature on physicochemical, functional, cooking, and in vitro digestibility properties

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00902B, Paper

Open Access

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Smriti Chaturvedi, Prudhvi Pasumarthi, Mathad P. F., Annamalai Manickavasagan
Development and quality characterization of rice analogues from starch-rich pea fraction at varying extrusion temperatures.
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Effect of cold plasma pre-treatment on drying kinetics and nutritional compounds of sweet lime peel

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00806A, Paper

Open Access

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Gurveer Kaur, Sandhya Singh, Vimal Challana, Sumandeep Kaur
Sweet lime fruits are cherished for their characteristic aroma, refreshing taste, and abundance of bioactive compounds.
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Enzymatic and microbial valorization of lignocellulosic biomass for food applications

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00628G, Review Article

Open Access

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Mya Myintzu Hlaing, Naazneen Sofeo, David Wollborn, Netsanet Shiferaw Terefe, Barindra Sana
Biocatalytic transformation of lignocellulosic biomass to novel food ingredients contributes to the food security and long-term sustainability of our planet.
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Mushroom mycelium as a sustainable high-protein food source: effects of submerged fermentation conditions on mycoprotein production and mycelial morphology

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00752F, Paper

Open Access

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Krishna Kalyani Sahoo, Bruno Meireles Xavier, Mohammad Afiq Hafiy Mohammad Taufiq, Ke Wang
This study advances the sustainable production of P. ostreatus mycoprotein by identifying key fermentation parameters that enhance mycelium biomass titer and protein content while controlling mycelial pellet morphology suitable for food applications.
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Pectin-encapsulated amorphous naringenin with enhanced aqueous solubility prepared by simple coacervation and precipitation

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00705D, Paper

Open Access

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Weerapha Panatdasirisuk, Weerachai Chantana, Adisak Hawan, Phimonwan Wongjeen, Verawat Champreda
This study presents a sustainable approach for enhancing the solubility and processability of naringenin, a poorly water-soluble bioactive flavonoid, through fruit peel-inspired encapsulation.
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Improvement of structural, physicochemical, functional, and pasting properties and mass balance analysis of porous starch obtained from Indonesian local rice through microwave-assisted enzymatic hydrolysis

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00805K, Paper

Open Access

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Elok Pawening Maharani, Priyanto Triwitono, Yudi Pranoto, Djagal Wiseso Marseno
This study aims to examine the impact of microwave treatment, enzymatic hydrolysis, and microwave-assisted enzymatic hydrolysis on the characteristics of porous rice starch.
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Harnessing non-thermal techniques for sustainable protein extraction from blue foods and their potential applications in circular food systems

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00784D, Review Article

Open Access

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Nikashini Thirugnanam, Monisha Chandran, Pathare Ashutosh Dattatrya, Loganathan Manickam
Blue foods contain a diverse group of aquatic resources and this work supports the transformation of low-value by products into high value food ingredients, strengthening the foundation of a circular bioeconomy.
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Unlocking the potential of cysteine–xylose Maillard reaction intermediates as natural flavor precursors: a comprehensive study on flavor regulation, storage stability, and antioxidant activity

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00932D, Paper

Open Access

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Di Kang, Lin Jiang, Songjin Zheng, Yuan Hu, Haifeng Wang, Teng Li, Yuying Fu, Yun Zhai
2-Threityl-thiazolidine-4-carboxylic acid (TTCA) and Amadori rearrangement products (ARPs), intermediates of a cysteine–xylose (Cys–Xyl) Maillard reaction system, have been proven to form desirable flavors during thermal processing.
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Impact of Pressing Process on the Chemical and Nutritional Characteristics of Flaxseed and Hempseed Cakes

Sustainable Food Technol., 2025, Accepted Manuscript
DOI: 10.1039/D5FB00955C, Paper

Open Access

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Francesca Carrà, Antonio Colasanto, Monica Locatelli, Vincenzo Disca, Marco Arlorio, Matteo Bordiga, Jean Daniel Coisson, Fabiano Travaglia
The increasing demand of high-quality plant-derived oils has generated large quantities of press cakes as by-products of mechanical extraction. This study investigates the impact of screw-pressing conditions on the chemical,...
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Optimisation of laminar jet flow microencapsulation variables to enhance the anthocyanin retention and antioxidant function of sohiong

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00019C, Paper

Open Access

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Roshiya Nongmaithem, Raju Sasikumar, Kaviarasu G., Selva Kumar T., Ravikumar Rajarathinam, Paras Sharma, Sheena Haorongbam, Kowsalya T., K. Senthilkumar, Amit K. Jaiswal
Anthocyanins are valuable dietary elements with biological functions and health-promoting effects.
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Recovering Phytochemicals from a Brewery By-product: A Sustainable Reuse Proposal Using a Lactic Acid-Based Deep Eutectic Solvent

Sustainable Food Technol., 2025, Accepted Manuscript
DOI: 10.1039/D5FB00820D, Paper

Open Access

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Klycia Fidélis Cerqueria e Silva, Paula V. A. Pontes, Patricia Tonon de Souza, Monique Martins Strieder, Eduardo Augusto Caldas Batista, Miriam Dupas Hubinger
Hot trub (HT), a nutrient-rich by-product of beer production, remains underutilized despite its potential for resource recovery. This study explores the valorization of HT, producing two phytochemical-rich extracts with potential...
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Toward sustainability in coconut processing: current challenges, emerging concepts, and circular solutions

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00508F, Review Article

Open Access

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Anuja D. Divate, J. A. Moses, S. Anandakumar, V. R. Sinija, N. Venkatachalapathy
Coconut is a highly valued crop and sustainable processing technologies and approaches can significantly contribute to the sector and its future.
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Enhanced Techno-Functional and Bioactive Characteristics of Dietary Fibre from Banana Pseduostem Scutcher through Greener Technologies

Sustainable Food Technol., 2025, Accepted Manuscript
DOI: 10.1039/D5FB00734H, Paper

Open Access

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Suresh Kumar Paramasivam, Birundha Magesh Kumar
Dietary fibre, an essential nutrient for digestive and metabolic health, is gaining global demand due to its role in preventing lifestyle disorders and its incorporation in functional and sustainable food...
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Mitigation of apricot quality loss and waste during high-temperature processing via sonication and electric field pretreatments

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00839E, Paper

Open Access

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Nida Kanwal, Min Zhang, Erum Bux, Wang Xiaojing
This study evaluated sequential CaCl₂, sonication, and pulsed electric field pretreatments on apricot quality using RSM with 27 treatments and 3 controls.
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Optimization of extraction parameters for bioactive compounds from Sargassum cinereum using ultrasound-assisted extraction with insights into their chemical and nutritional composition

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00918A, Paper

Open Access

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Pavitra Chippalakatti, Devarajan Thangadurai, Mansingraj Nimbalkar, Natália Cruz-Martins, Palanisamy Mookkan
Sargassum cinereum was nutritionally profiled and its bioactive extraction optimized using UAE-RSM, enhancing phenolic recovery and antioxidant activity to support sustainable valorization of an abundant marine resource.
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Development of pectin/pullulan-based freshness indicator films incorporated with hibiscus anthocyanin and cassava peel cellulose nanofiber-stabilized Pickering nanoemulsion

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00754B, Paper

Open Access

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Nurin Afzia, Tabli Ghosh
With evolving market demands, there is a critical need to transcend beyond conventional petroleum-based packaging strategies, as their extensive use has led to serious environment-related issues.
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Low-starch potato peel for the development of starch-based composites obtained by thermocompression moulding

Sustainable Food Technol., 2026, 4,2171-2186
DOI: 10.1039/D5FB00886G, Paper

Open Access

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Marta Santos-Iparraguirre, Amparo Chiralt, M. Eugenia Martin-Esparza, Chelo González-Martínez
In this study, the effect of incorporating low-starch potato peel, whether thermally treated or not, into starch-based films on their functional properties was evaluated.
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Fractionation and characterization of marine macroalgae proteins

Sustainable Food Technol., 2026, 4,2159-2170
DOI: 10.1039/D5FB00666J, Paper

Open Access

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Rafaela Nunes, Catarina Moreira, José A. Teixeira, Cristina M. R. Rocha
Seaweed is a sustainable protein source. Its proteins showed strong water affinity. Dry fractionation did not alter protein content, while different seaweeds, solvents, and fractions produced distinct protein molecular weight profiles.
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Optimization of maltodextrin–gum arabic–whey protein systems for freeze-drying microencapsulation of young barley leaf extract

Sustainable Food Technol., 2026, 4,2129-2145
DOI: 10.1039/D5FB00906E, Paper

Open Access

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Elham Azarpazhooh, Yeganeh Sabeghi, Masoud Najaf Najafi, Shahin Zomorodi, Soodabeh Einafshar, Danial Gandomzadeh, Xin Rui
Freeze-dried young barley leaf extract was microencapsulated with maltodextrin, whey protein isolate, and gum arabic. Optimized blends improved yield, antioxidant retention, and stability for functional foods, nutraceuticals, and instant drinks.
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Evaluating sustainable techniques for the extraction of oils from processed sea bass and sea bream aquaculture side streams

Sustainable Food Technol., 2026, 4,1475-1491
DOI: 10.1039/D5FB00589B, Paper

Open Access

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Federica Grasso, Federica Turrini, Marte Jenssen, Valentina Orlandi, Aseel Swaidan, Filippo Falco, Kjersti Lian, Raffaella Boggia
Upcycling aquaculture side streams: oil recovery from processed sea bass and sea bream.
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Fabrication and characterization of custard apple seed starch/ corn starch bio-nanocomposite films immobilized with chitosan nanoparticles and pomegranate peel powder for extending the shelf life of Litchi chinensis fruit

Sustainable Food Technol., 2026, 4,2055-2075
DOI: 10.1039/D5FB00721F, Paper

Open Access

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Sachin P. Shinde, Swapnali S. Bhole, Namita S. Patil, Gurunath V. Mote, Vikramsinh M. Ingale
A bio-nanocomposite packaging film was developed from custard apple seed starch incorporating varying concentrations of chitosan nanoparticles with corn starch, carrageenan, guar gum, and pomegranate peel powder.
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Valorization of onion peels into sustainable preservative films for enhanced food shelf-life

Sustainable Food Technol., 2026, 4,2022-2039
DOI: 10.1039/D5FB00790A, Paper

Open Access

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Neera Agarwal, Meena Krishania
Transforming food waste into food safety: preparation and detailed characterization of an antioxidant, sustainable, and preservative-active food packaging material derived from onion peel agro-waste.
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Unravelling the impact of high-intensity ultrasound on the water mobility of meat products by LF-NMR

Sustainable Food Technol., 2026, 4,1411-1434
DOI: 10.1039/D5FB00477B, Review Article

Open Access

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Davi dos Santos e Santos, Yago Alves de Aguiar Bernardo, Carlos Adam Conte-Junior
HIUS applications and its impacts on the physicochemical properties of meat products and structural changes evaluated through LF-NMR.
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Optimization and nanoencapsulation of dandelion leaf extract for herbal tea: a comparative study of spray and freeze drying

Sustainable Food Technol., 2026, 4,1996-2011
DOI: 10.1039/D5FB00693G, Paper

Open Access

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Qudsiya Ayaz, Nadira Anjum, Sehrish Mustafa, Abdul Rouf, Imtiyaz Ahmad Zargar, Sajad Mohd Wani
This study focuses on optimizing the brewing conditions and nanoencapsulation of dandelion tea extract (DTE) to enhance its stability and bioavailability.
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NADES-based extraction of olive leaf phenolics using RSM, ANFIS and machine learning techniques

Sustainable Food Technol., 2026, 4,1967-1978
DOI: 10.1039/D5FB00765H, Paper

Open Access

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Fatiha Brahmi, Lokesh Kumar Ramasamy, Selvaraj Kunjiappan, Hayate Guemghar-Haddadi, Kahina Djaoud, Tinhinane Haddad, Hadjer Lamri, Lila Boulekbache-Makhlouf, Federica Blando
An environmentally friendly technique was developed for recovering total phenolics (TPC) from olive leaves using NADES, and validated through adaptive neuro-fuzzy inference system (ANFIS) and random forest regressor machine learning (ML) algorithms.
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Hybrid plant-meat products – addressing the sustainability debate around processed meat consumption: a review

Sustainable Food Technol., 2026, 4,1454-1474
DOI: 10.1039/D5FB00723B, Review Article

Open Access

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Zuo Song, Ruth M. Hamill, Joseph P. Kerry
HPM products combine plant-based ingredients with meat to enhance taste, texture, and nutritional quality. This review investigates formulation and processing technologies, and explores the challenges and opportunities in their development.
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Transparent and water-resistant edible coatings for sustainable post-harvest preservation of banana

Sustainable Food Technol., 2026, 4,1953-1966
DOI: 10.1039/D5FB00804B, Paper

Open Access

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Yilun Weng, Yan Zhu, Yue Ren, Hale Oguzlu, Heather Shewan, Alberto Baldelli
The rapid spoilage of fresh produce due to water loss remains a major challenge in the post-harvest preservation of fruits and vegetables.
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Optimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk (Theobroma cacao L.)

Sustainable Food Technol., 2026, 4,1869-1882
DOI: 10.1039/D5FB00924C, Paper

Open Access

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Esteban Jurado-Beizaga, Erick Alvarez-Yanamango, Oscar Herrera-Calderon, Alfredo Ibañez
Cocoa pod husk (CPH), an agro-industrial by-product with disposal and cost challenges, was valorised by optimising microwave-assisted extraction to efficiently recover antioxidants, supporting SDGs 9, 12 and 13 through sustainable green technologies.
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Ultrasound assisted extraction of betacyanin from dragon fruit (Hylocereus polyrhizus) for sustainable natural colorant production

Sustainable Food Technol., 2026, 4,1921-1938
DOI: 10.1039/D5FB00719D, Paper

Open Access

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Ruri Aditya Sari, Yudi Pranoto, Arima Diah Setiowati, Indriana Kartini
Betacyanin, a natural pigment with potential antioxidant properties, is widely used in the food, cosmetic and pharmaceutical applications.
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Development of multifunctional and sustainable starch/polyvinyl alcohol–polyethylene glycol copolymer films reinforced with green tea extract for food packaging

Sustainable Food Technol., 2026, 4,2076-2089
DOI: 10.1039/D5FB00838G, Paper

Open Access

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Neha Rana, Ruchika, Ankit Saneja
This study explores a sustainable alternative to conventional plastic packaging by developing biodegradable films from starch, a polyvinyl alcohol–polyethylene glycol (PVA–PEG) copolymer and green tea extract (TE) as a functional additive.
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Coffee silverskin extract-functionalised pectin: a sustainable substrate to obtain chicken meatballs with antioxidant and improved sensory properties

Sustainable Food Technol., 2026, 4,1854-1868
DOI: 10.1039/D5FB00908A, Paper

Open Access

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U. Gianfranco Spizzirri, Eva Scarcelli, Matteo Carletta, Rosa Nicoletti, Cinzia Benincasa, Donatella Restuccia, Domizia Vescovo, Maria Stefania Sinicropi, Annalisa Serio, Rosa Di Capua, Francesca Aiello, Maria Martuscelli
Phenolic compounds from coffee silverskin were valorised through pectin functionalisation to improve antioxidant and sensory properties of chicken meatballs.
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Supercritical fluid extraction of black cardamom (Amomum subulatum) oleoresin: a sustainable approach for enhanced yield, phytochemical composition, and antioxidant potential

Sustainable Food Technol., 2026, 4,2116-2128
DOI: 10.1039/D5FB00781J, Paper

Open Access

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Sakkaravarthy Abishek, Parameswaran Gurumoorthi, Kumar Lekshmi R. G.
Oleoresin was extracted from black cardamom using supercritical fluid extraction, yielding higher bioactive retention and antioxidant activity, supporting its sustainable food processing potential.
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Sustainable delivery of encapsulated probiotics and their survival in fruit-based beverages and under simulated gastrointestinal conditions

Sustainable Food Technol., 2026, 4,2146-2158
DOI: 10.1039/D5FB00864F, Paper

Open Access

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Zahida Naseem, Sajad Mohd Wani, Sajad Ahmad Mir, Naseh Nisar
Incorporation of freeze dried encapsulated probiotics in fruit and vegetable based beverages.
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Intelligent & edible biopolymer-based packaging technologies for postharvest shelf-life enhancement of litchi (Litchi chinensis) fruit: a comprehensive review

Sustainable Food Technol., 2026, 4,1262-1289
DOI: 10.1039/D5FB00567A, Review Article

Open Access

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

Sonu Kumar, Shikha Sharma, Vimal Katiyar
Intelligent and edible biopolymer-based packaging provides a sustainable solution to prolong litchi shelf-life by regulating postharvest physiological changes and limiting biochemical and microbial spoilage.
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Valorization of apricot and peach pomaces as sustainable ingredients for the formulation of carotenoid-enriched puddings

Sustainable Food Technol., 2026, 4,1821-1829
DOI: 10.1039/D5FB00518C, Paper

Open Access

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Aslı Yıldırım Vardin, Dilara Konuk Takma
Techno-functional properties of puddings enriched with apricot and peach pomaces were presented. The valorization of fruit pomace as a functional ingredient improved the nutritional quality of the puddings and promoted circular bioeconomy practices.
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Enhanced recovery of antioxidant compounds from avocado pomace using ultrasound-assisted extraction systems

Sustainable Food Technol., 2026, 4,1813-1820
DOI: 10.1039/D5FB00837A, Paper

Open Access

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Dayvison Mendes Moreira, Jailton Ribeiro dos Santos Junior, Luiz Carlos Corrêa-Filho, Lourdes Maria Correa Cabral, Renata Valeriano Tonon
Avocado oil production generates large amounts of residues, including peels, seeds, and exhausted pulp, which are rich sources of phenolic compounds with antioxidant activity.
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Serum-free media drive lipid accumulation in porcine satellite cells intended for cultivated meat

Sustainable Food Technol., 2026, 4,1801-1812
DOI: 10.1039/D5FB00572H, Paper

Open Access

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Anupam Abraham, Marc Auguet-Lara, Stig Skrivergaard, Margrethe Therkildsen, Martin Krøyer Rasmussen, Jette Feveile Young
Reducing/removing serum significantly increases lipid accumulation in cultivated porcine muscle cells relative to 10% FBS. Monounsaturated and poly-C18 unsaturated fatty acids further amplify this effect, yielding the highest cellular lipid levels.
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Impact of eutecto-oleogel on functional, textural and rheological attributes of wheat flour cookies as a fat replacer

Sustainable Food Technol., 2026, 4,2090-2098
DOI: 10.1039/D5FB00880H, Paper

Open Access

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Deepali Deepali, Poonam Mishra, Amit Baran Das
The study aimed to understand the effect of eutecto-oleogel on wheat dough and cookie quality.
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Incorporation of microcrystalline cellulose into extruded rice analogue: effects on the physicochemical, technofunctional, textural, cooking and structural properties, in vitro digestibility and estimated glycaemic index

Sustainable Food Technol., 2026, 4,1509-1524
DOI: 10.1039/D5FB00272A, Paper

Open Access

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Malla Vandana, Siddharth Vishwakarma, Shubham Mandliya, Hari Niwas Mishra, Yuvraj Bhosale
This work address low fiber content of rice by incorporating MCC in rice using extrusion. Study reveal extrusion's potential in adding fibers to rice analogues with minor changes in physical, techno-functional, rheological and structural properties.
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Biodegradable polymer films incorporating aggregation-induced emission luminogens for smart food packaging

Sustainable Food Technol., 2026, 4,1211-1224
DOI: 10.1039/D5FB00636H, Review Article

Open Access

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Wing-Fu Lai
Biodegradable polymer films containing AIE luminogens enable real-time monitoring of food quality while extending shelf life to reduce food waste. They offer a low-energy approach to freshness sensing and food safety management.
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Pulsed electric field-assisted copigmentation via endogenous phenolic acids enhances the chemical stability of anthocyanins in pomegranate juice

Sustainable Food Technol., 2026, 4,1774-1788
DOI: 10.1039/D5FB00657K, Paper

Open Access

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Iuri Procopio Castro Brito, Eric Keven Silva
Continuous-flow pulsed electric field processing of pomegranate juice promotes electric field-induced copigmentation, enhancing anthocyanin interactions and intensifying color without thermal damage.
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Enhancing functional and structural properties of chia seed flour through combined pH shifting and high-speed homogenization

Sustainable Food Technol., 2026, 4,1979-1995
DOI: 10.1039/D5FB00841G, Paper

Open Access

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Divyang Solanki, Bhesh Bhandari, Pratheep K. Annamalai, Jatindra K. Sahu, Sangeeta Prakash
Chia seed flour (CSF) is valued for its nutritional richness and functional attributes; however, its dark colour, high water absorption, and viscosity limit its application in leavened and other processed foods.
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Systematic investigation of metal–phenolic network-capped starch nanoparticles as sustainable coatings for postharvest fruit preservation

Sustainable Food Technol., 2026, 4,1898-1908
DOI: 10.1039/D5FB00876J, Paper

Open Access

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Tianyi Jin, Tianyu Wang, Sangeun Park, Danielle Morgan Schultze, Siyun Wang, Dangzhi Han, Tianxi Yang
This study systematically demonstrates the effectiveness of sustainable coatings based on metal–phenolic networks capped onto starch nanoparticles in enhancing postharvest fruit preservation through improved barrier and antimicrobial properties.
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Static biological aging as a sustainable method for low-alcohol sherry wines: impact on composition and typicity

Sustainable Food Technol., 2026, 4,2040-2054
DOI: 10.1039/D5FB00733J, Paper

Open Access

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Lourdes Vega-Espinar, Raquel Muñoz-Castells, Victor Palacios, Juan Moreno, Cristina Lasanta
Lower-alcohol static biological aging boosts flor metabolism and preserves sherry typicity. This approach enhances industry sustainability by reducing fortification costs and CO₂ emissions.
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Valorization of chicken byproducts for bioactive coatings to extend the shelf life of okra (Abelmoschus esculentus)

Sustainable Food Technol., 2026, 4,1883-1897
DOI: 10.1039/D5FB00468C, Paper

Open Access

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Aparna Ramadoss, Venkata Giridhar Poosarla, Ananya Kumari, Shaik Sadiya, Manisha Kalita, Nagaveni Shivshetty
Valorization of chicken byproduct for the fabrication of sustainable active films, their characterization and application in preserving the postharvest quality of okra.
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The effect of microbial community in the self-induced anaerobic fermentation on the aroma precursor development of geothermal coffee

Sustainable Food Technol., 2026, 4,1840-1853
DOI: 10.1039/D5FB00673B, Paper

Open Access

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Zikrina Istighfarah, C. Hanny Wijaya, Lilis Nuraida, Erliza Noor, Wisnu Ananta Kusuma
Coffee drying is an important stage for character development of green beans, and it is usually conducted in direct sunlight.
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Non-equilibrium cold plasma as a sustainable approach to improve functional and thermal properties of pearl and sorghum millet flours

Sustainable Food Technol., 2026, 4,1939-1952
DOI: 10.1039/D5FB00584A, Paper

Open Access

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Ritesh Mishra, Sushma Jangra, Abhijit Mishra, Shikha Pandey, Meenu Chhabra, Ram Prakash
Non-equilibrium cold plasma treatment improved the functional properties of millet flours, induced distinct microstructural and thermal modifications, and influenced phenolic and antinutritional profiles.
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Impact of plastic-contaminated fuels on persistent organic pollutants in smoked beef: implications for sustainable food processing

Sustainable Food Technol., 2026, 4,2012-2021
DOI: 10.1039/D5FB00592B, Paper

Open Access

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Do Hoang Giang, Nguyen Thu Uyen, Nguyen Thi Luyen, Nguyen Thi Thu Minh, Hoang Thuy Duong, Bui Thi Nhat Le, Luu Hai Nhi, Hoang Le Tuan Anh, Nguyen Ngoc Tung, Nguyen Tien Dat
Plastic-contaminated smoking fuels significantly increase PAHs, PCBs, and PCDD/Fs in smoked beef, highlighting food safety risks and the need for cleaner fuels in sustainable meat-processing practices.
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Comparative assessment of albumins from ten pulses: techno-functional properties and amino acid profiles for sustainable food applications

Sustainable Food Technol., 2026, 4,1909-1920
DOI: 10.1039/D5FB00720H, Paper

Open Access

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

Yun Luo, Yue Zhang, Chuang Zhang, Wei Li, Benjamin K. Simpson, Xin Rui
Pulse albumins, often recovered as by-products during pulse processing, have attracted increasing interest due to their favorable solubility and nutritional properties.
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Antioxidant, antimicrobial, and cytotoxic properties of chitosan–PVA films functionalised with chitooligosaccharide and gallic acid for shelf-life extension of perishable foods

Sustainable Food Technol., 2026, 4,1550-1564
DOI: 10.1039/D5FB00775E, Paper

Open Access

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

Shuva Bhowmik, Dominic Agyei, Azam Ali
Chitosan films containing polyvinyl alcohol, chitooligosaccharides, and gallic acid exhibit strong functional and biocompatible properties, offering high potential to extend food shelf life and enable sustainable functional food packaging.
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Development and characterization of a novel pH-responsive colorimetric indicator based on cellulose paper and polyvinyl alcohol loaded with alizarin for monitoring milk freshness

Sustainable Food Technol., 2026, 4,1565-1576
DOI: 10.1039/D5FB00843C, Paper

Open Access

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Satti Venu Gopala Kumari, Jibin Joseph, Kannan Pakshirajan, G. Pugazhenthi
This study reported the development, characterization, and performance evaluation of a novel, sustainable cellulose/polyvinyl alcohol/alizarin colorimetric indicator for real-time monitoring of milk freshness.
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Oxidative stability of baked products incorporated with Phyllanthus emblica seed extract: a functional alternative to synthetic antioxidants

Sustainable Food Technol., 2026, 4,1667-1688
DOI: 10.1039/D5FB00609K, Paper

Open Access

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Ahinsa Lankanayaka, K. G. L. R. Jayathunge, Pasan C. Bandara, Danushika C. Manatunga, Sameera Samarakoon, Nimal Punyasiri, Chathuri M. Senanayake
Phyllanthus emblica seed extract is a thermally stable, non-toxic, and effective natural alternative to synthetic antioxidants in bakery products.
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Real-time prediction of shelf-life of soymilk using a surface-enhanced Raman spectroscopy (SERS) fiber and convolutional neural networks

Sustainable Food Technol., 2026, 4,1541-1549
DOI: 10.1039/D5FB00423C, Paper

Open Access

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Bezalel Adainoo, Zili Gao, Lili He
This study combines SERS headspace analysis and machine learning to predict shelf life in real-time.
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Valorization of brewing by-products: obtaining flavor-enhancing and antioxidant compounds from spent yeast

Sustainable Food Technol., 2026, 4,1728-1737
DOI: 10.1039/D5FB00499C, Paper

Open Access

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Antonela G. Garzón, Yanina Pavón, Marilin E. Aquino, Silvina R. Drago
This study optimized the recovery of flavor-enhancing and antioxidant compounds from brewing spent yeast using a two-factor (autolysis time and temperature) response surface design.
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Antimicrobial active packaging with biopolymers and natural extracts: sustainable solutions and technological challenges

Sustainable Food Technol., 2026, 4,1225-1261
DOI: 10.1039/D5FB00689A, Review Article

Open Access

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Shubhajit Sarkhel, Samandeep Kaur, Rahul Das, Aditi Sharma, Ankan Kheto, Debapam Saha, Yogesh Kumar
The growing demand for sustainable food packaging solutions has increased research into antimicrobial active packaging systems based on biodegradable biopolymers and natural extracts.
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Biodegradable films based on alfalfa cellulosic residue and carrageenan blends for sustainable food packaging

Sustainable Food Technol., 2026, 4,1633-1647
DOI: 10.1039/D5FB00872G, Paper

Open Access

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Sandeep Paudel, Srinivas Janaswamy
Alfalfa cellulosic residue-carrageenan films are strong and provide an environmentally friendly alternative to plastics in packaging.
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Plant-extract-infused edible films as natural antimicrobial and antioxidant packaging for chicken meat

Sustainable Food Technol., 2026, 4,1758-1773
DOI: 10.1039/D5FB00553A, Paper

Open Access

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

Kanimozhi N. V., Sivabharathi M., Ragulya K., Livetha G., Sukumar M.
Schematic representation of the development of bioactive starch films using P. pinnata and P. guajava extracts for extending chicken meat shelf life through antioxidant and antimicrobial protection.
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Physicochemical and bioactive characterization of microencapsulated Phyllanthus emblica kombucha powder through foam mat drying

Sustainable Food Technol., 2026, 4,1830-1839
DOI: 10.1039/D5FB00651A, Paper

Open Access

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

Nur Haniza Ewandi Jong, Norhayati Muhammad, Norazlin Abdullah, Dayang Norulfairuz Abang Zaidel
Sustainable valorization of Phyllanthus emblica and nipa palm sugar into a bioactive kombucha powder through microencapsulation.
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Sustainable valorization of tomato waste through life cycle assessment of lycopene extraction methods

Sustainable Food Technol., 2026, 4,1789-1800
DOI: 10.1039/D5FB00899A, Paper

Open Access

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Natalia A. Di Clemente, Andrea Gomez-Zavaglia, Esteban Gerbino
Green and sustainable lycopene recovery from tomato discards.
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Integrating nucleic acid research and computational strategies for advancing plant food security

Sustainable Food Technol., 2026, 4,1372-1393
DOI: 10.1039/D5FB00405E, Review Article

Open Access

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

Yashika, Leena Aggarwal, Pradeep Pant
The evolution of plant breeding, from traditional methods to advanced omics-driven approaches (genomics, transcriptomics, proteomics, and metabolomics), has transformed crop improvement by enhancing stress resilience, productivity, and nutritional value.
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Polysaccharide-based layer-by-layer edible coatings for shelf-life extension of fresh tomatoes

Sustainable Food Technol., 2026, 4,1714-1727
DOI: 10.1039/D5FB00555H, Paper

Open Access

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

Aulal Muna, Rizky Aflaha, Syahla Salsabila, David Rusliman, Kuwat Triyana, Aditya Rianjanu, Condro Wibowo, Hutomo Suryo Wasisto
Comparative evaluation of various coating application methods of bi-layer chitosan-combined hydroxypropyl methylcellulose (chitosan/HPMC) in terms of coating performance, film homogeneity, and shelf-life extension on fresh tomatoes.
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Phytochemical improvement of sand pear cubes through impregnation of spices and tea extract: characterization using in vitro bioactivity, FTIR, ICP-AES, and SEM

Sustainable Food Technol., 2026, 4,1749-1757
DOI: 10.1039/D5FB00461F, Paper

Open Access

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Rajat Chandel, Vikas Kumar, Ramandeep Kaur, Satish Kumar, Sandeep Janghu, Jasleen Bhasin
The demand for phytochemical-enriched foods has increased in recent years; therefore, an attempt was made in the present study to improve the phytochemical properties of sand pear cubes.
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Sustainable applications of carrageenan as a next-generation biopolymer in intelligent and active food packaging

Sustainable Food Technol., 2026, 4,1290-1315
DOI: 10.1039/D5FB00618J, Review Article

Open Access

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Devanampriyan Rajan, Chitra Devi Venkatachalam, Kalaivani Sundaravadivelu, Sankari Rajan, V. Vigneshwaran, Rakesh Kumar Gupta
Carrageenan shows strong potential as a next-generation biopolymer for intelligent and active food packaging, offering excellent film-forming ability, biodegradability, and compatibility with natural functionals and smart sensing components.
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Portable Raman spectroscopy combined with machine learning for highly sensitive and rapid detection of food pollutants with flexible Ag@TiO2@polyester SERS substrates

Sustainable Food Technol., 2026, 4,1659-1666
DOI: 10.1039/D5FB00802F, Paper

Open Access

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Yingying Huang, Daqian Lu, Sihang Zhang, Shouxiang Jiang, Yonghui Zhou, Jiangtao Xu
Flexible, Ag NP-decorated porous TiO₂ SERS substrates combined with a portable Raman spectrometer and machine learning algorithms realize the rapid detection and identification of mixed pollutants.
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Plant fibre-reinforced oilseed meal based biocomposites and biodegradable plates: development and performance analysis

Sustainable Food Technol., 2026, 4,1492-1508
DOI: 10.1039/D5FB00647C, Paper

Open Access

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Ruchi Rani, Prakash Verma, Sriram Marimuthu, Laxmikant S. Badwaik
The study aims to develop the biocomposites and biodegradable plates by direct utilization of oilseed meals and plant fibres by sustainable approaches.
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Utilization of the date seed powder in food manufacturing

Sustainable Food Technol., 2026, 4,2187-2197
DOI: 10.1039/D5FB00403A, Paper

Open Access

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Mona M. A. Bashir
This research aimed to explore the use of date seed powder in food manufacture.
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Probiotics selection for low-lactose fermented goat milk products

Sustainable Food Technol., 2026, 4,1596-1614
DOI: 10.1039/D5FB00668F, Paper

Open Access

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Mariia Antsyperova, Tamara Arseneva, Aleksei Fedorov, Elena Lemeshonok, Lyudmila Zabodalova, Denis Baranenko
Among the twelve industrial probiotic strains examined, Bifidobacterium bifidum BB01 exhibited the most rapid fermentation of low-lactose goat milk, producing a stable probiotic product suitable for lactose-intolerant consumers.
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Advancements in food packaging strategies with a focus on antimicrobials and sensor technologies: a comprehensive review

Sustainable Food Technol., 2026, 4,1435-1453
DOI: 10.1039/D5FB00303B, Review Article

Open Access

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Pabbati Ranjit, Kondakindi Venkateswar Reddy, Belli Madhuri Venkatesh, Aleti Akila, P. Paul Vijay, Guntheti G. D. D. Sree Vajran, Naga Raju Maddela, Ram Prasad
Food packaging using antimicrobial agents (e.g. bacteriocins, enzymes, natural products, etc.) along with sensor technologies helpful in minimizing the microbial growth and monitoring different factors (e.g. temperature, pH, oxygen, contamination etc.).
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Unveiling the effects of cold plasma treatment on the structural, rheological, and functional properties of rice bean protein isolate

Sustainable Food Technol., 2026, 4,1525-1540
DOI: 10.1039/D5FB00787A, Paper

Open Access

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Charu Agarwal, Rachna Sehrawat, Loveleen Sharma, Manoj Kumar Patel
In the present study, the impact of cold plasma treatment (CPT) on rice bean protein isolate (RBPI) was systematically investigated to evaluate its functional and structural modifications.
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A review of innovative approaches for valorizing brewing by-products for food applications and consumer perceptions

Sustainable Food Technol., 2026, 4,1316-1338
DOI: 10.1039/D5FB00545K, Review Article

Open Access

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.

Abedalghani Halahlah, Abdessamie Kellil, Susanna Peltonen, Thao M. Ho
Successful valorization of brewing by-products for food applications depends on the utilization of innovative technologies, integration of consumer insights during formulation development, and the implementation of effective market strategies.
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Intra-myocellular lipid enrichment of differentiated bovine satellite cells through beef-like fatty acid mixtures

Sustainable Food Technol., 2026, 4,1648-1658
DOI: 10.1039/D5FB00506J, Paper

Open Access

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.

Waris Mehmood, Anupam Abraham, Polina Rabinovich-Toidman, Neta Lavon, Margrethe Therkildsen, Jette Feveile Young, Martin Krøyer Rasmussen
The intramuscular fats in meat are responsible for generating taste and flavor during cooking.
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Glucomannan: sources, physiological mechanisms and applications of an emerging dietary fiber

Sustainable Food Technol., 2026, 4,1339-1349
DOI: 10.1039/D5FB00488H, Review Article

Open Access

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Raju Sasikumar, Anyasha Das, Selva Kumar T
The diverse sources of glucomannan such as different parts of plants and microbes and its wide applications in the biomedical, environmental, and industrial fields, including disease prevention, food additives, water treatment, and film fabrication.
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Selective removal of green pigments and associated proteins from clover-grass protein concentrates: molecular insights into a non-destructive, two-stage membrane-based biorefinery concept for high-quality food protein production

Sustainable Food Technol., 2026, 4,1689-1713
DOI: 10.1039/D5FB00771B, Paper

Open Access

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Simon Gregersen Echers, Naim Abdul-Khalek, Nete Hassing Jensen, Anders Kjær Jørgensen, Tuve Mattsson, Mads Koustrup Jørgensen, Peter Stephensen Lübeck, Mette Lübeck
A two-stage membrane-based green biorefinery removes pigments (Chl + Cart) via selective retention of large complexes with specific proteins (CBPs and PI/II) thereby producing a RuBisCO- and antioxidant-rich concentrate suitable for food application.
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Life cycle carbon accounting and waste valorisation in litchi supply chains for climate-resilient food systems

Sustainable Food Technol., 2026, 4,1577-1595
DOI: 10.1039/D5FB00519A, Paper

Open Access

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Neha Singh, Rohit Biswas, Mamoni Banerjee
Household waste (40.44%) and cultivation (31.96%) were identified as major emission sources, which were often overlooked, contributing to a total carbon emission of 4607.07 kg CO₂-e per hectare from the overall losses across the litchi supply chain.
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Role of phosphorylated corn starch in the texturization of high moisture meat analogues

Sustainable Food Technol., 2026, 4,1615-1632
DOI: 10.1039/D5FB00694E, Paper

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R. Arjun, R. Keerthi, P. Monica, K. V. Ragavan
Native corn starch (NCS) is a versatile ingredient in the formulation of a wide range of extruded food products.
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Recent advances in microalgal pigments as a source of natural colors and their application in next-generation functional foods

Sustainable Food Technol., 2026, 4,1350-1371
DOI: 10.1039/D5FB00537J, Review Article

Open Access

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Sajesh Chettri, Ammar B. Altemimi, Puja Das, Rattan Singh, Prashant Pandharinath Said, Pinku Chandra Nath, Vinay Kumar Pandey, Sarvesh Rustagi
Microalgae-derived pigments represent promising natural alternatives to synthetic food colouring agents, meeting the growing demand for sustainable, clean-label ingredients.
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Investigation of the antibacterial activity of sputtered ZnO coating on borosilicate glass: a nanostructured approach for food packaging

Sustainable Food Technol., 2026, 4,1738-1748
DOI: 10.1039/D5FB00593K, Paper

Open Access

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Jyoti Pandey, Suchitra Rajput
100% killing of E. coli by transparent RF sputtered nano-textured ZnO coatings on glass for healthcare and food packaging applications.
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A comprehensive review on the fabrication of cassava peel-derived polysaccharides and their biocomposites for sustainable food packaging applications

Sustainable Food Technol., 2026, 4,1394-1410
DOI: 10.1039/D5FB00490J, Review Article

Open Access

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Nurin Afzia, Tabli Ghosh
In the past decades, agricultural waste-derived sustainable packaging has received considerable attention in the research and development field.
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Microencapsulation of kratom leaf extract via spray drying: impact of inlet temperature and wall materials on stability and shelf life

Sustainable Food Technol., 2026, 4,2099-2115
DOI: 10.1039/D5FB00648A, Paper

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Supanit Khongtongsang, Mohammad Fikry, Saeid Jafari, Sochannet Chheng, Isaya Kijpatanasilp, Kitipong Assatarakul
Microencapsulation offers a sustainable approach to improve the stability, functionality, and shelf life of bioactive compounds in food systems, reducing product waste and enhancing resource efficiency.
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Effects of quinoa flour addition on composite gluten-free bread: a comprehensive study of microstructural, oscillatory rheology and baking properties of bread dough

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00763A, Paper

Open Access

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Priyana Garg, Gargi Ghoshal, Meenakshi Goyal
The goal of this research was to conduct a microstructural study of gluten-free bread dough by incorporating nutrient rich quinoa flour (QF).
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From bitter to better: optimizing polyphenol extraction from yellow pea (Pisum sativum L.) using natural deep eutectic solvents (NADES) for improved plant protein products

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB00009F, Paper

Open Access

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Amy McMackin, Gloria Müller, Joseph Dumpler, Alexander Mathys
Sustainable NADES selectively extract bitter polyphenols from yellow split peas while retaining proteins. Kinetic modeling shows water content boosts extraction rates, highlighting hydrated NADES' potential for cleaner, tastier plant proteins.
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Exopolysaccharides and conjugated linoleic acids produced by selected lactic acid bacteria: physicochemical attributes, antimicrobial activity, and techno-functional properties of exopolysaccharides

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00943J, Paper

Open Access

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Md. Sadman Tahmid, Md. Abunaser, A. K. M. Masum, Mohammad Ashiqul Islam, Md. Harun-ur-Rashid
Lactobacillus acidophilus LDMB01 and Enterococcus faecium D325 produced 2.21 and 1.63 g L⁻¹ EPS. Lactobacillus delbrueckii subsp. bulgaricus M240 and Lactobacillus acidophilus LDMB01 showed strong CLA production, and antimicrobial EPS activity.
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Potential of purple sweet potato (Ipomoea batatas L.) peel powder to enhance textural, cooking, and sensory quality, glycemic index, and antioxidant bioaccessibility of fiber-enriched pasta

Sustainable Food Technol., 2025, Accepted Manuscript
DOI: 10.1039/D5FB00473J, Paper

Open Access

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Thanh Tung Bui, Nguyen Van Tran, Van Viet Man Le
Purple sweet potato (Ipomoea batatas L.) peel -a by-product of purple sweet potato processing -contained dietary fiber and bioactive compounds. This study aimed to utilize purple sweet potato peel powder...
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Lignocellulose nanofibers (LCNFs) reinforced starch-based intelligent film to detect chicken breast spoilage

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00942A, Paper

Open Access

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Afreen Sultana, Sneh Punia Bangar, William Scott Whiteside
pH-sensitive starch/LCNF films incorporating blueberry anthocyanins were developed for intelligent chicken packaging, exhibiting distinct color changes from red to grayish-purple as spoilage progressed.
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Sustainable Shelf-Life Extension of Date Palm–Bael–Jujube Beverages through HTST Pasteurization and Protective Packaging

Sustainable Food Technol., 2025, Accepted Manuscript
DOI: 10.1039/D5FB00683J, Paper

Open Access

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Pitchaya Tuntiteeraboon, Saeid Jafari, Sochannet Chheng, Khursheed Ahmad Shiekh, Isaya Kijpatanasilp, Kitipong Assatarakul
In recent years, there has been a lot of interest in extending the shelf life of beverages. The impacts of packaging (transparent glass bottle vs amber-colored glass bottle) and pasteurization...
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Sustainable conversion of waste robusta coffee husk into tea: optimization, properties and diffusion kinetics

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00898K, Paper

Open Access

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Thi-Ngoc-Mai Tran, Duong Anh Tan, Nguyen Huu Trung, Thi-Hong-No Nguyen, Phung Van Trung, N. Trung-Tien Dieu, Van-Dung Le, Dinh Tri Mai, Phuoc-Dat Duong, Chi-Hien Dang, Cao-Hien Nguyen, Nguyen Thi Thanh Tu, Thanh-Danh Nguyen
This study presents a sustainable approach to upcycle Robusta coffee husk (RCH), a major agro-industrial residue into an instant coffee husk tea product.
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Retraction: Microwave-assisted drying kinetics of cocoa pod husk (Theobroma cacao L.): physicochemical, techno-functional and phytochemical analysis

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D6FB90004F, Retraction

Open Access

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Esteban Jurado-Beizaga
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Microplastic release from food processing to the environment: contamination pathways, health implications, and sustainability perspectives

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00847F, Review Article

Open Access

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Md Sabir Ahmed Mondol, Mehvish Ayoub, Ubaida Akbar, Kshirod Kumar Dash, Aamir Hussain Dar, Urba Shafiq Sidiqi
Microplastics (MPs) have rapidly emerged as a critical food safety and environmental challenge, yet their links with food processing, packaging, and human health remain insufficiently integrated in the literature.
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Targeted modulation of FGFR1 enhances myogenic differentiation for cultured meat production

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00756A, Paper

Open Access

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Somsiri Udompaisarn, Prant Chotiphantawanon, Sakonwan Kuhaudomlarp, Ratchakrit Srikuea, Sittiwat Wangwongpaiboon, Wasina Watcharanapapan, Thananya Soonkum, Dusit Laohasinnarong, Utid Suriya, Tavan Janvilisri
This research addresses a key bottleneck in cellular agriculture by identifying FGFR1 inhibition as a target for controlling cell fate. Our in silico and in vitro data provide a high-quality benchmark for future food-grade compound discovery.
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Defatted coconut meal: a novel upcycled ingredient to improve anisotropic structuring and nutritional value of high-moisture meat analogues

Sustainable Food Technol., 2026, Advance Article
DOI: 10.1039/D5FB00890E, Paper

Open Access

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

A. A. Anoop, Anjali Sunil Ojha, K. V. Ragavan
Defatted coconut meal (52% dietary fiber, ∼25% protein) enhances the fibrous structure of high moisture meat analogues. Transglutaminase enables higher incorporation by restoring protein crosslinking and structural integrity.
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