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Solution for Sustainable Food System by Using Application of Green...
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Solution for Sustainable Food System by Using Application of Green Technologies

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

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 5537

Special Issue Editors

Dr. Nassim Naderi

E-Mail Website
Guest Editor
Independent Researcher, Bioingredient Industry, Montreal, QC, Canada
Interests: sustainability; green food processing technologies; functional food and bio-ingredients
Special Issues, Collections and Topics in MDPI journals
Dr. Luis Felipe Gutierrez Alvarez

E-Mail Website
Guest Editor
Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia Sede Bogotá, Carrera 30 # 45-03, Edificio 500A, Bogotá 111321, D.C., Colombia
Interests: valorization of food industry by-products by using emerging technologies; emerging technologies; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Our global food system is currently challenged by climate change, a growing population, the ongoing loss of biodiversity, and declining resources. Current food and agricultural production and technologies will not be considered sustainable in the long term. Food security collectively involves the sustainable production of high-quality food and the valorisation of by-products. Over the last decade, applications of innovative green technologies have been researched in order to find solutions that can potentially enhance sustainability in our food system. The main challenge is to define the right application that will efficiently fulfil the objective of being environmentally sustainable and produce quality food products. Today, manufacturers are ever more focused on sustainability objectives, reducing waste and embracing environmental initiatives as these become ever more fundamental factors for growth and global competitiveness strategy. In this Special Issue, we would like to see more contributions on what sustainable food systems have the potential to be, and how the application of green technologies could support, influence, and change food practices.

Dr. Nassim Naderi
Dr. Luis Felipe Gutierrez Alvarez
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. Foods 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 2900 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

  • green technology
  • cleaner production
  • sustainable development
  • food security
  • food system

Published Papers (2 papers)

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Research

13 pages, 944 KiB  
Article
The Relationship between “Zero Waste” and Food: Insights from Social Media Trends
by Daniela Šálková, Olesya Maierová, Lucie Kvasničková Stanislavská and Ladislav Pilař
Foods 2023, 12(17), 3280; https://doi.org/10.3390/foods12173280 - 1 Sep 2023
Cited by 2 | Viewed by 2180
Abstract
Zero waste (ZW), the concept of reducing waste production, is now becoming a lifestyle trend. Social media is strengthening this by popularizing the movement and connecting related communities. ZW and food are closely related, since food waste is a significant sustainability issue; however, [...] Read more.
Zero waste (ZW), the concept of reducing waste production, is now becoming a lifestyle trend. Social media is strengthening this by popularizing the movement and connecting related communities. ZW and food are closely related, since food waste is a significant sustainability issue; however, the exact relationship between ZW and food communication on social networks is not clear. This study analyzed user communication on the social networking site Twitter between July 2008 and April 2023 to determine how members communicated and shared topics related to ZW and food; an analysis of hashtag frequency was also conducted. During the study period, a total of 50,650 tweets with both #zerowaste and #food hashtags were recorded, written by 21,271 unique users from all over the world. Topic analysis identified the nine related topics: ZW lifestyle, leftover recipes, ZW events, food rescue, climate change, packaging, ZW stores, composting, and ZW restaurants; visual analysis indicated that these topics were closely connected, suggesting common membership of these communities. Overall, our results provide insight into the ZW and food communities on Twitter, which may be useful for marketers, influencers, and government agencies to create targeted content and facilitate wider adoption of a ZW lifestyle. Full article
(This article belongs to the Special Issue Solution for Sustainable Food System by Using Application of Green Technologies)
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20 pages, 2401 KiB  
Article
Isolation and Characterization of Protein Fractions for Valorization of Sacha Inchi Oil Press-Cake
by Erwin Torres-Sánchez, Blanca Hernández-Ledesma and Luis-Felipe Gutiérrez
Foods 2023, 12(12), 2401; https://doi.org/10.3390/foods12122401 - 17 Jun 2023
Cited by 2 | Viewed by 2113
Abstract
The growing interest in plant-based food protein sources has provided opportunities for the valorization of agri-food by-products, driving the food industry towards more sustainable development. In this study, three extraction procedures (varying the pH value (7.0 and 11.0) and the addition of salt [...] Read more.
The growing interest in plant-based food protein sources has provided opportunities for the valorization of agri-food by-products, driving the food industry towards more sustainable development. In this study, three extraction procedures (varying the pH value (7.0 and 11.0) and the addition of salt (0 and 5%)) were investigated to obtain seven different protein fractions (SIPF) from Sacha Inchi oil press-cake (SIPC), which were characterized in terms of their protein content, electrophoretic profile, secondary structure, and techno-functional properties. Extractions at pH 11.0 without salt addition produced the highest values of protein content, extraction yield, protein recovery, and protein concentration increase (84.0%, 24.7%, 36.5%, and 1.5-fold, respectively). Under these extraction conditions, the electrophoretic analysis indicated that most of the SIPC proteins were extracted. SIPF displayed an excellent oil absorption capacity (4.3–9.0 w/w), and interesting foam activity (36.4–133.3%). The solubility and emulsifying activity of the albumin fractions were significantly higher than those of the other fractions (~87 vs. <15.8%, and 280–370 vs. <140 m2/g, respectively). Correlation analysis showed that the secondary structure of the SIPF significantly influences their techno-functional properties. These results indicate that SIPC is a by-product of great potential for protein extraction processes, and as a valorization strategy for technical cycle solutions for the Sacha Inchi productive chain in the circular economy context. Full article
(This article belongs to the Special Issue Solution for Sustainable Food System by Using Application of Green Technologies)
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