Optimization in Sustainable Food Processing to Improve Efficiency and Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (29 November 2024) | Viewed by 5858

Special Issue Editors


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Guest Editor
Department of Food Science, Tunghai University, Taichung City 407, Taiwan
Interests: food processing; 3D food printing; edible film; electrospun nanofibers
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Department of Food Science, National Quemoy University, 1 University Rd., Jinning Township 89250, Kinmen County, Taiwan
Interests: oils and fats; essential oil; natural products

Special Issue Information

Dear Colleagues,

With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers are implementing innovative food processing techniques and practices to reduce their environmental impact in response to this growing demand for sustainability. The current emphasis on food sustainability focuses primarily on production agriculture, nutrition, health, and well-being. A multi-indicator sustainability assessment as a guidance tool is the foundation of our emerging food processing developments, such as (1) biomass sources, (2) reduced carbon footprints, (3) sustainable consumption and production, (4) sustainable packaging alternatives, (5) food safety and quality, and (6) good health and well-being. The food industry is responsible for a significant amount of greenhouse gas emissions, making it crucial to adopt sustainable practices. Food processing, the necessary conversion of raw materials into edible, functional, and culturally acceptable food products, is an important link between production and consumption within the food value chain. We seek comprehensive submissions that provide insights into sustainable food systems and high quality manuscripts that are clear, concise, and methodologically sound.

Dr. Jhih-Ying Ciou
Dr. Chihyao Hou
Dr. Kai-Min Yang
Guest Editors

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Keywords

  • sustainable food processing
  • circular economy
  • bioresource material usage
  • food quality improvement
  • clean energy processing
  • food 3D printing
  • byproduct

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Published Papers (3 papers)

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Research

16 pages, 2671 KiB  
Article
Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle
by Kai-Chun Chuang, Yi-Chan Chiang, Yi-Jou Chang, Yen-Chieh Lee and Po-Yuan Chiang
Foods 2024, 13(19), 3053; https://doi.org/10.3390/foods13193053 - 25 Sep 2024
Viewed by 1216
Abstract
This study evaluated the antioxidant and anti-glycemic properties of black lemon Chenpi (BLC) (Citrus limon (L.) Burm. f. cv. Eureka), processed using three thermal browning models—hot-air drying (HAL), high temperature and humidity, and steam-drying cycle (SCL)—and compared them to fresh lemon peel [...] Read more.
This study evaluated the antioxidant and anti-glycemic properties of black lemon Chenpi (BLC) (Citrus limon (L.) Burm. f. cv. Eureka), processed using three thermal browning models—hot-air drying (HAL), high temperature and humidity, and steam-drying cycle (SCL)—and compared them to fresh lemon peel and commercial Chenpi. The moisture-assisted aging technology (MAAT) is an environmentally friendly process for inducing browning reactions in the lemon peel, enhancing its functional properties. Our results demonstrated significant increases in sucrose, total flavonoid content, and antioxidant capacities (2,2-diphenylpicrylhydrazyl: 12.86 Trolox/g dry weight; ferric reducing antioxidant power: 14.92 mg Trolox/g dry weight) with the MAAT-HAL model. The MAAT-SCL model significantly improved the browning degree, fructose, total polyphenol content, narirutin, and 5-hydroxymethylfurfural synthesis (p < 0.05). Additionally, aged lemon peel exhibited potential α-glucosidase inhibitory activity (28.28%), suggesting its role in blood sugar regulation after meals. The multivariate analysis (principal component and heatmap analyses) indicated that BLC processed using the MAAT-SCL model exhibited similarities to commercial Chenpi, indicating its potential for functional food development. Our results indicate that MAAT-SCL can enhance the economic value of lemon by-products, offering a sustainable and functional alternative to traditional Chenpi. Full article
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13 pages, 2021 KiB  
Article
Extraction Effects on Roselle Functionalities: Antioxidant, Antiglycation, and Antibacterial Capacities
by Ying-Jang Lai, Yi-Chan Chiang, Yi-Syuan Jhan, Tuzz-Ying Song and Ming-Ching Cheng
Foods 2024, 13(14), 2172; https://doi.org/10.3390/foods13142172 - 9 Jul 2024
Cited by 2 | Viewed by 2206
Abstract
This study investigated the effects of certain roselle (Hibiscus sabdariffa Linnaeus) extraction methods on various functional properties, including the antioxidant and antiglycation capacities and bacterial growth inhibition. Roselle anthocyanins were extracted using water and ethanol solvents at different temperatures and concentrations. The [...] Read more.
This study investigated the effects of certain roselle (Hibiscus sabdariffa Linnaeus) extraction methods on various functional properties, including the antioxidant and antiglycation capacities and bacterial growth inhibition. Roselle anthocyanins were extracted using water and ethanol solvents at different temperatures and concentrations. The results revealed that the extraction rate increased with higher temperatures and ethanol concentrations (p < 0.05). Ethanol extracts exhibited higher total organic acid and total anthocyanin contents compared to water extracts, while water extracts showed higher total saccharide, total polyphenol, and total flavonoid contents (p < 0.05). Furthermore, the water extracts demonstrated superior Trolox equivalent antioxidant capacity (TEAC) values, while the ethanol extracts exhibited better 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, antiglycation capacity, and bacterial growth inhibition. A Pearson correlation analysis revealed strong associations between specific components and functional properties, such as a positive correlation between the total anthocyanin content and antiglycation capacity (R2 = 0.9862). A principal component analysis and agglomerative hierarchical clustering highlighted distinct clusters of water and ethanol extracts, indicating solvent-dependent variations in functional properties. This study assessed roselle extraction models for antioxidant, antiglycation, and antibacterial activities, which could be used for the development of functional alcoholic or non-alcoholic beverages. Full article
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12 pages, 1716 KiB  
Article
Structural and Release Properties of Combined Curcumin Controlled-Release Tablets Formulated with Chitosan/Sodium Alginate/HPMC
by Jing-Ting Lin, Yi-Chan Chiang, Po-Hsien Li and Po-Yuan Chiang
Foods 2024, 13(13), 2022; https://doi.org/10.3390/foods13132022 - 26 Jun 2024
Cited by 4 | Viewed by 1945
Abstract
Controlled-release tablets offer several benefits, such as controlled release, odor masking, ease of use, stability, extended shelf life, and reduced production costs. This study developed combined curcumin controlled-release tablets (CCCTs) to increase the bioavailability of curcumin with hydroxypropyl methylcellulose (HPMC), chitosan, and sodium [...] Read more.
Controlled-release tablets offer several benefits, such as controlled release, odor masking, ease of use, stability, extended shelf life, and reduced production costs. This study developed combined curcumin controlled-release tablets (CCCTs) to increase the bioavailability of curcumin with hydroxypropyl methylcellulose (HPMC), chitosan, and sodium alginate. The hardness of the CCCTs was 5.63–1.98 kgf, friability was 0.00–1.22%, and disintegration time was 0.00–401.25 min. Differential scanning calorimetry and Fourier-transform infrared spectroscopy indicated a high compatibility between the excipients and curcumin. CCCTs with chitosan formed a gel structure, impeded disintegration, and reduced the release rate to 72.5% in simulated gastric fluid. In simulated intestinal fluid, CCCT with the HPMC–sodium alginate group formed a polyelectrolyte membrane hydrogel to prolong release from 6 to 12 h. This study developed various CCCT formulations that can be delivered through the gastric or intestinal tracts, using chitosan and HPMC–sodium alginate as excipients, respectively. CCCT can be used as a reference strategy for controlled-release curcumin delivery in the functional and healthcare supplement development. Full article
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