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Special Issue "A Sustainable Approach in Food Science and Technology Aspects"

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

Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 2973

Special Issue Editors

Dr. Panagiota Tsafrakidou
E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Geosciences, International Hellenic University, 54124 Thessaloniki, Greece
Interests: food science and technology; biotechnology; environmental biotechnology; waste and by-products valorization; sustainability; fermentation technology; food microbiology; novel foods; functional foods; added-value products
Special Issues, Collections and Topics in MDPI journals
Dr. Ioannis Mourtzinos
E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: encapsulation; green extraction; aromatic and medicinal products; agricultural by-products; cylclodextrins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The modern trends of the food industry include (a) consumer interest for novel and sustainable products (resulting from new era lifestyles and higher available incomes); (b) the scarcity of available resources (e.g., raw materials); and (c) the urgency to address significant environmental issues. Under this context, food scientists are seeking innovative solutions that can guarantee a year-round supply of high-quality, diverse, and sustainable products. Τhe aim of this Special Issue is to highlight state-of-the-art processes and applications of sustainable solutions in the food industry. Topics include, but are not limited to, the following:

  • Waste and by-product bioconversion to added-value chemicals that can be incorporated in food matrices;
  • Extraction of substances using green chemistry principles;
  • Development of new sustainable food production processes;
  • Modeling and simulation of sustainable food production processes.

Therefore, original research papers and literature reviews are invited for submission to this Special Issue to enhance the insights on sustainable approaches in the food industry and the synergy among biotechnology, bioprocessing, and food engineering.

Dr. Panagiota Tsafrakidou
Dr. Ioannis Mourtzinos
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 2000 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 bioconversion
  • food and circular economy
  • by-products
  • waste valorization
  • white biotechnology
  • green chemistry
  • added-value products from by-products

Published Papers (2 papers)

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Research

Article
Rapid Assessment of Anthocyanins Content of Onion Waste through Visible-Near-Short-Wave and Mid-Infrared Spectroscopy Combined with Machine Learning Techniques
Sustainability 2021, 13(12), 6588; https://doi.org/10.3390/su13126588 - 09 Jun 2021
Viewed by 1289
Abstract
A sustainable process for valorization of onion waste would need to entail preliminary sorting out of exhausted or suboptimal material as part of decision-making. In the present study, an approach for monitoring red onion skin (OS) phenolic composition was investigated through Visible Near-Short-Wave [...] Read more.
A sustainable process for valorization of onion waste would need to entail preliminary sorting out of exhausted or suboptimal material as part of decision-making. In the present study, an approach for monitoring red onion skin (OS) phenolic composition was investigated through Visible Near-Short-Wave infrared (VNIR-SWIR) (350–2500 nm) and Fourier-Transform-Mid-Infrared (FT-MIR) (4000–600 cm−1) spectral analyses and Machine-Learning (ML) methods. Our stepwise approach consisted of: (i) chemical analyses to obtain reference values for Total Phenolic Content (TPC) and Total Monomeric Anthocyanin Content (TAC); (ii) spectroscopic analysis and creation of OS spectral libraries; (iii) generation of calibration and validation datasets; (iv) spectral exploratory analysis and regression modeling via several ML algorithms; and (v) model performance evaluation. Among all, the k-nearest neighbors model from 1st derivative VNIR-SWIR spectra at 350–2500 nm resulted promising for the prediction of TAC (R2 = 0.82, RMSE = 0.52 and RPIQ = 3.56). The 2nd derivative FT-MIR spectral fingerprint among 600–900 and 1500–1600 cm−1 proved more informative about the inherent phenolic composition of OS. Overall, the diagnostic value and predictive accuracy of our spectral data support the perspective of employing non-destructive spectroscopic tools in real-time quality control of onion waste. Full article
(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)
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Article
Technoeconomic Analysis of the Recovery of Phenols from Olive Mill Wastewater through Membrane Filtration and Resin Adsorption/Desorption
Sustainability 2021, 13(4), 2376; https://doi.org/10.3390/su13042376 - 23 Feb 2021
Cited by 6 | Viewed by 1006
Abstract
Olive mill wastewater is an important agro-industrial waste with no established treatment method. The authors have developed a phenol separation method that could potentially cover the treatment cost of the waste. The purpose of this study was to identify any economic hotspots in [...] Read more.
Olive mill wastewater is an important agro-industrial waste with no established treatment method. The authors have developed a phenol separation method that could potentially cover the treatment cost of the waste. The purpose of this study was to identify any economic hotspots in the process, the operational cost and examine the margin of profit for such a process. The equipment cost was scaled for different treatment capacities and then used to estimate the fixed capital investment and the yearly operational cost. The highest purchased equipment cost was identified for the membrane filtration system, while the cost for resin replacement was identified as the highest operational cost. The lifespan of the resin used in the adsorption step was identified as an economic hot spot for the process, with the phenols separation cost ranging from 0.84 to 13.6 €/g of phenols for a resin lifespan of 5–100 adsorption/desorption cycles. The lifespan of the resin proved to be the single most important aspect that determines the phenols separation cost. The price range that was calculated for the product of the process is very promising because of the typical value of antioxidants and the low concentration of phenols that are needed for food supplements and cosmetics. Full article
(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)
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