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Sustainable Food Preservation

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 21 September 2025 | Viewed by 47880

Special Issue Editors

Prof. Dr. Hugo Miguel Lisboa Oliveira

E-Mail Website
Guest Editor
Unidade Académica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande 58400-900, Paraiba, Brazil
Interests: food science and technology; encapsulation; spray drying; food preservation
Prof. Dr. Ana Paula Trindade

E-Mail Website
Guest Editor
Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
Interests: food waste valorization; food science and technology; drying

Special Issue Information

Dear Colleagues,

This Special Issue, entitled "Sustainable Food Preservation", is dedicated to exploring and advancing the field of food preservation through sustainable methods. The focus of this Special Issue is threefold: to highlight innovative, environmentally friendly preservation techniques; to assess the impact of these methods on food quality, safety, and shelf life; and to consider their role in reducing food waste globally.

The scope of this Special Issue is comprehensive, covering a range of topics from novel preservation technologies like cold plasma and pulsed light, to the use of natural preservatives and advanced packaging solutions. We aim to address both the scientific underpinnings of these methods and their practical applications in the food industry. The purpose of this Special Issue is to foster a deeper understanding of how sustainable preservation can contribute to global food security and environmental sustainability, as well as to encourage the adoption of these practices in the food industry.

This Special Issue will significantly supplement the existing literature by not only collating the most recent research in sustainable food preservation but also by providing a unique platform for discussions on the practical challenges and opportunities associated with implementing these technologies. By doing so, it will bridge the gap between academic research and industrial applications, offering fresh insights and stimulating future innovations in this critical field. The contributions in this Special Issue are poised to shape the conversation around sustainable food practices and pave the way toward more responsible and efficient food systems worldwide.

Prof. Dr. Hugo Miguel Lisboa Oliveira
Prof. Dr. Ana Paula Trindade
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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

  • sustainable food preservation
  • food waste reduction
  • eco-friendly packaging
  • natural preservatives
  • modified atmosphere packaging
  • cold plasma in food preservation
  • pulsed-light technology
  • hurdle technology
  • nutritional quality maintenance
  • environmental impact of food preservation

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Published Papers (5 papers)

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Research

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30 pages, 4680 KiB  
Article
Production of Lanhouin—A Fermented Catfish (Clarias gariepinus) Using the Selected Lactiplantibacillus pentosus Probiotic Strain
by Vasilica Barbu, Chimène Agrippine Rodogune Yelouassi, Mihaela Cotârleț, Leontina Grigore-Gurgu, Comlan Kintomagnimessè Célestin Tchekessi and Pierre Dossou-Yovo
Sustainability 2025, 17(14), 6387; https://doi.org/10.3390/su17146387 - 11 Jul 2025
Viewed by 548
Abstract
Lactic acid bacteria (LAB) preserve many foods and play a vital role in fermented food products. This study designed a controlled biotechnological process of catfish (Clarias gariepinus) fermentation with a LAB starter culture isolated from corn hydrolysate. The BY (Barbu-Yelouassi) LAB [...] Read more.
Lactic acid bacteria (LAB) preserve many foods and play a vital role in fermented food products. This study designed a controlled biotechnological process of catfish (Clarias gariepinus) fermentation with a LAB starter culture isolated from corn hydrolysate. The BY (Barbu-Yelouassi) LAB strain was characterized regarding fermentative and antimicrobial potential, and its adaptability in the simulated gastrointestinal system (SGIS). After 10–12 h of cultivation on MRS broth (De Man Rogosa and Sharpe), the strain achieved the maximum exponential growth, produced maximum lactic acid (33.04%), and decreased the acidity up to pH 4. Also, the isolated strain showed increased tolerance to an acidic pH (3.5–2.0), high concentrations of salt (2–10%), and high concentrations of bile salts (≤2%). The behavior in SGIS demonstrated good viability after 2 h in artificial gastric juice (AGJ) (1 × 107 CFU/mL) and up to 2 × 103 CFU/mL after another 6 h in artificial intestinal juice (AIJ). The characterized BY strain was identified with the API 50CHL microtest (BioMerieux) as Lactiplantibacillus pentosus (Lbp. pentosus) (90.9% probability), taxon confirmed by genomic DNA sequencing. It was also demonstrated that Lbp. pentosus BY inhibited the growth of pathogenic bacteria, including Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and sporulated bacteria, such as Bacillus cereus. Additionally, it suppressed the sporulation of fungi like Aspergillus niger, Fusarium sp., and Penicillium sp. Furthermore, the Lbp. pentosus BY strain was used to ferment catfish, resulting in three variants of lanhouin (unsalted, with 10% salt, and with 15% salt), which exhibited good microbiological safety. Full article
(This article belongs to the Special Issue Sustainable Food Preservation)
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17 pages, 2265 KiB  
Article
Cold Plasma Technology: A Sustainable Approach to Milk Preservation by Reducing Pathogens and Enhancing Oxidative Stability
by Hayam M. Abbas, Ebtehal A. Altamim, Mohamed Salama, Mohamed T. Fouad and Hamdy A. Zahran
Sustainability 2024, 16(20), 8754; https://doi.org/10.3390/su16208754 - 10 Oct 2024
Cited by 5 | Viewed by 3137
Abstract
Pathogenic microorganisms and lipid oxidation are critical challenges in the dairy industry, influencing both food safety and quality. This study explores the potential of cold plasma (CP) technology as a sustainable alternative for milk preservation compared to conventional pasteurization. CP treatment utilizes ionized [...] Read more.
Pathogenic microorganisms and lipid oxidation are critical challenges in the dairy industry, influencing both food safety and quality. This study explores the potential of cold plasma (CP) technology as a sustainable alternative for milk preservation compared to conventional pasteurization. CP treatment utilizes ionized gas to generate reactive species, which effectively disrupt microbial cell membranes and inactivate pathogens, thereby sterilizing the milk. We assessed raw, pasteurized, and cold plasma-treated milk samples, focusing on microbial growth, lipid oxidation, and oxidative stability. Our findings indicate that CP treatment significantly reduced microbial contamination, effectively inhibiting the growth of pathogenic bacteria and delaying acidity development in milk. In contrast, pasteurized milk exhibited a notable increase in peroxide values, indicating lipid deterioration. Furthermore, the oxidative stability of cold plasma-treated milk was enhanced, with an induction period extending from approximately five to seven hours, demonstrating its superior resistance to oxidation. In conclusion, CP has emerged as a promising eco-friendly technology for prolonging the shelf life of milk by mitigating microbial growth and lipid oxidation. This method not only aligns with sustainability goals by reducing the need for chemical preservatives but also enhances the overall quality of milk products. Future research should focus on large-scale applications and the impacts of CP on other essential milk components, particularly fat-soluble vitamins, to fully understand its sustainability benefits in the dairy sector. Full article
(This article belongs to the Special Issue Sustainable Food Preservation)
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Review

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29 pages, 3484 KiB  
Review
Organic Acids in Food Preservation: Exploring Synergies, Molecular Insights, and Sustainable Applications
by Kavita Bhavin Sorathiya, Adma Melo, Maria Conceição Hogg and Manuela Pintado
Sustainability 2025, 17(8), 3434; https://doi.org/10.3390/su17083434 - 11 Apr 2025
Cited by 4 | Viewed by 3393
Abstract
Food safety is a critical global health concern, as the consumption of unsafe food can lead to various acute and chronic diseases. While various preservation methods are employed to prevent food spoilage, it remains a significant issue for the food industry, resulting not [...] Read more.
Food safety is a critical global health concern, as the consumption of unsafe food can lead to various acute and chronic diseases. While various preservation methods are employed to prevent food spoilage, it remains a significant issue for the food industry, resulting not only in food waste but also significant economic losses for manufacturers and consumers alike. Furthermore, there is growing consumer concern regarding food quality and safety, leading to the rejection of chemical additives due to their associated health risks. Organic acids, naturally occurring compounds of plants and animals, and produced by various beneficial microorganisms, play an important role in enhancing food flavor, preserving nutritional quality, and extending the shelf life of food products. Recognized for their antimicrobial potential, organic acids are commonly utilized as food preservatives, thus contributing to food safety. This review focuses on organic acids as natural preservatives within the food industry. It delves into their chemical structures, mode of action in cells, the types commonly used in preservation along with their general properties, and their antimicrobial activity against bacteria, yeasts, and fungi. These insights are drawn from the published literature, providing comprehensive understanding of the role organic acids play in ensuring food safety and maintaining food quality. Full article
(This article belongs to the Special Issue Sustainable Food Preservation)
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44 pages, 2174 KiB  
Review
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
by Hugo Miguel Lisboa, Matheus Bittencourt Pasquali, Antonia Isabelly dos Anjos, Ana Maria Sarinho, Eloi Duarte de Melo, Rogério Andrade, Leonardo Batista, Janaina Lima, Yasmin Diniz and Amanda Barros
Sustainability 2024, 16(18), 8223; https://doi.org/10.3390/su16188223 - 21 Sep 2024
Cited by 45 | Viewed by 37916
Abstract
Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms, applications, and environmental benefits. It examines non-thermal technologies such as cold [...] Read more.
Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms, applications, and environmental benefits. It examines non-thermal technologies such as cold plasma, pulsed light technology, high-pressure processing (HPP), pulsed electric fields (PEFs), and ultraviolet (UV) radiation, which effectively inactivate microbes while preserving nutritional and sensory qualities. Natural preservatives, including plant extracts, microbial agents, and enzymes, are highlighted as eco-friendly alternatives to synthetic chemicals, supporting clean label initiatives. Advanced packaging solutions, such as biodegradable materials, intelligent packaging systems, and modified atmosphere packaging (MAP), are assessed for their role in reducing plastic waste, maintaining product quality, and extending shelf life. The review uses life cycle analyses to evaluate these techniques’ environmental impact, considering factors like energy consumption, greenhouse gas emissions, water use, and waste reduction. It also explores the potential of emerging technologies, such as plasma-activated water (PAW) and nanotechnology, to further enhance sustainability. By identifying research gaps and discussing industry challenges, the review calls for innovation and the broader adoption of these practices to promote food security, improve public health, and foster a more sustainable and resilient food system Full article
(This article belongs to the Special Issue Sustainable Food Preservation)
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Other

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25 pages, 869 KiB  
Systematic Review
Ecotourism and Co-Management: Strengthening Socio-Ecological Resilience in Local Food Systems
by Achilem E. da Silva, Kettrin F. B. Maracajá, André C. S. Batalhão, Viviane F. Silva and Igo M. S. Borges
Sustainability 2025, 17(6), 2443; https://doi.org/10.3390/su17062443 - 11 Mar 2025
Cited by 1 | Viewed by 1622
Abstract
The general aim of this paper is to analyse theoretical perspectives on ecotourism, co-production, and co-management, seeking to understand how these approaches interact and promote the sustainability of natural food resources and sustainable management practices. The methodology adopts a qualitative approach with exploratory [...] Read more.
The general aim of this paper is to analyse theoretical perspectives on ecotourism, co-production, and co-management, seeking to understand how these approaches interact and promote the sustainability of natural food resources and sustainable management practices. The methodology adopts a qualitative approach with exploratory and descriptive objectives, utilising a Systematic Literature Review (SLR) to identify and examine the key studies related to the subject. The main findings indicate that ecotourism fosters biodiversity conservation, which sustains local food practices and provides significant economic benefits for local communities through co-production and co-management between stakeholders. The community emerges as a principal active resource in planning and management processes by creating opportunities for environmental education; integrating local knowledge and experiences to develop a unique, multidimensional adaptive capacity; and promoting system regulation. Moreover, the analysis of the examined works highlights the importance of environmental education programmes, flexible institutions open to dialogue with the community, and the equitable distribution of benefits. Lastly, a framework is presented that depicts the relationship among ecotourism, co-production, co-management, and socio-ecological resilience, based on five premises. This framework proposes a holistic approach to achieving socio-ecological resilience in food practices and the sustainable management of resources. Full article
(This article belongs to the Special Issue Sustainable Food Preservation)
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