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Dear Colleagues,

Sustainable food production has been observed to reduce loss through food supply chain. New processing technology has been developed to improve the efficiency and quality of conventional processing technologies. This Special Issue on “Sustainable Food Production and Processing Development” aims to integrate new knowledge and technology to sustain foods throughout the food supply chain for global consumption, focusing on the concept of zero-waste production to increase food sustainability. The scope of this Special Issue covers development of thermal processing, non-thermal processing, and emerging and novel processing methods that can be used for food production with reduced water, reduced energy, and reduced waste. Papers concerned with non-destructive monitoring technology, waste utilization technology, and bio-conversion for food product development are also welcomed for publication in this Special Issue. This Special Issue can strengthen the Sustainability journal in terms of seeking the improvement of food sustainability to ensure food and nutrition security for human well-being.

This Special Issue, “Sustainable Food Production and Processing Development”, will provide new knowledge and technology to sustain foods throughout the food supply chain for global consumption, focusing on the concept of zero-waste production to increase food sustainability. The scope of this Special Issue is as follows:

Thermal processing, non-thermal processing, and emerging and novel processing method development for food production with reduced water, reduced energy, and reduced waste.
Non-destructive monitoring technology in food production lines.
Waste utilization technology.
Bio-conversion for food product development.

Dr. Nantawan Therdthai
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food
processing
zero waste
sustable production
circular process
green technology

Published Papers (2 papers)

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Research

15 pages, 3242 KiB

Open AccessArticle

Effect of Conventional and Microwave Heating on Protein and Odor Profile in Soymilk Powder

by Walailak Khotchai, Nantawan Therdthai and Aussama Soontrunnarudrungsri

Sustainability 2023, 15(16), 12395; https://doi.org/10.3390/su151612395 - 15 Aug 2023

Cited by 1 | Viewed by 1192

Abstract

Soymilk contained serine protease enzymes with inhibitory activity against trypsin, causing a negative effect on nutritional absorption. This project aimed to investigate the effects of conventional heating (100 °C/20 min) and microwave heating (360–900 W/1–6 min) on trypsin inhibitor, protein digestibility, and odor profiles. Soymilk contained 46–47% protein, regardless of heating conditions. Using scanning electron microscopy, it can be seen that the conventionally heated sample had a smooth surface and a porous structure, whereas microwave-heated samples contained a protein matrix in clusters with rough surfaces. The molecular weight of proteins in SDS-PAGE was reduced to 19 kDa and <16 kDa after conventional and microwave heating, respectively, resulting in the reduction of trypsin inhibitor from 36.66 to 0.91 and 0.56–0.66 mg/g, respectively. Protein digestibility was significantly improved when either the conventional heating at 100 °C for 20 min or the microwave heating at 900 W for 6 min was applied. From e-nose analysis, the beany flavor was reduced after the microwave heating for 3–6 min, and the highest intensity of the sweet odor compounds were observed after the microwave heating at 600 W for 1 min. Due to the short processing time, microwave heating was then recommended for inhibition of trypsin inhibitors and improving protein digestibility. Full article

(This article belongs to the Special Issue Sustainable Food Production and Processing Development)

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14 pages, 1528 KiB

Open AccessArticle

Functional Properties of Egg White Protein and Whey Protein in the Presence of Bioactive Chicken Trachea Hydrolysate and Sodium Chloride

by Teeda Pramualkijja, Tantawan Pirak and Stephen Robert Euston

Sustainability 2022, 14(24), 16782; https://doi.org/10.3390/su142416782 - 14 Dec 2022

Cited by 1 | Viewed by 1392

Abstract

The interactions of chicken trachea collagen hydrolysate (CTH) obtained from the enzymatic hydrolysis of by-products from a chicken slaughterhouse, with two common proteins (egg white (E) and whey (W) proteins) was studied with and without sodium chloride (NaCl). The treatments with two protein types (E and W at 10% w/w) and different CTH concentrations (0, 0.25, and 0.5% w/w) and NaCl concentrations (0 and 1.5% w/w) were conducted. The addition of CTH reduced the emulsifying and foaming properties of those proteins due to their fibrillar structure, while the addition of NaCl promoted the foaming capacity. Moreover, CTH and NaCl promoted the gelling properties of those proteins, as revealed by the shift-up of the storage modulus (G′) value. The rapid shifting at 60–70 °C indicated that the heat-set gelation was observed. The strong gel strength was exhibited with the mixture containing W. The addition of 1.5% w/w NaCl improved the antioxidant and antihypertensive activities of the mixture of 0.5% w/w CTH and 10% w/w W. The best DPPH, ABTS, and FRAP radical-scavenging activities (40.00, 180.95, and 46.00 TEAC µM/mL, respectively) and the lowest IC50 value of the ACE inhibitor (30.05 mg/mL) was revealed. This mixture exhibits the highest inhibitory activity and is suited for improving the functionalities of high-protein products. Full article

(This article belongs to the Special Issue Sustainable Food Production and Processing Development)

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