Search Results (3,024)

This review provides a comprehensive overview of the recent green innovations in high-performance liquid chromatography (HPLC) for sustainable food analysis. It outlines the principles of green analytical chemistry and examines advances such as eco-friendly solvent systems, miniaturized and energy-efficient instrumentation, and greener sample preparation techniques. Key applications include the analysis of bioactive compounds, detection of contaminants and residues, and support for clean-label and sustainability claims. Furthermore, the review discusses relevant regulatory and certification frameworks, including ISO 14001, ISO 22000, and global food safety initiatives aligned with environmental, social, and governance standards. Persistent challenges, such as cost, limitations in analytical performance, and limited instrument availability, are highlighted, along with the need for reliable metrics to assess the environmental impact and effectiveness of green analytical practices. The review concludes by emphasizing the need for interdisciplinary collaboration among scientists, industry stakeholders, and regulatory bodies to support the wider adoption of sustainable HPLC practices in food laboratories. Full article

Microalgae offer a sustainable alternative for wastewater treatment by simultaneously removing pollutants and producing biomass of potential value. This study evaluated five species—Haematococcus pluvialis, Chlorella vulgaris, Chlamydomonas sp., Anabaena variabilis, and Scenedesmus sp.—in three undiluted food and beverage industry effluents from Mexico: nejayote (alkaline wastewater generated during corn nixtamalization for tortilla production), tequila vinasses (from tequila distillation), and cheese whey (from cheese making). Strains were adapted through UV mutagenesis and gradual acclimatization to grow without freshwater dilution. Bioremediation efficiency was assessed via reductions in chemical oxygen demand (COD), total nitrogen (TN), and total phosphates (TPO₄). C. vulgaris achieved complete TN and TPO₄ removal and 90.2% COD reduction in nejayote, while A. variabilis reached 81.7% COD and 79.3% TPO₄ removal in tequila vinasses. In cheese whey, C. vulgaris removed 55.5% COD, 53.0% TN, and 35.3% TPO₄. These results demonstrate the feasibility of microalgae-based systems for treating complex agro-industrial wastewaters, contributing to sustainable and circular wastewater management. Full article

Fermentation has been a crucial process in the preparation of foods and beverages for consumption, especially for the purpose of adding value to nutrients and bioactive compounds; however, conventional approaches have certain drawbacks such as not being able to fulfill the requirements of the ever-increasing global population as well as the sustainability goals. This review aims to evaluate how the application of advanced fermentation techniques can transform the food production system to be more effective, nutritious, and environmentally friendly. The techniques discussed include metabolic engineering, synthetic biology, AI-driven fermentation, quorum sensing regulation, and high-pressure processing, with an emphasis on their ability to enhance microbial activity with a view to enhancing product output. Authentic, wide-coverage scientific research search engines were used such as Google Scholar, Research Gate, Science Direct, PubMed, and Frontiers. The literature search was carried out for reports, articles, as well as papers in peer-reviewed journals from 2010 to 2024. A statistical analysis with a graphical representation of publication trends on the main topics was conducted using PubMed data from 2010 to 2024. In this present review, 112 references were used to investigate novel fermentation technologies that fortify the end food products with nutritional and functional value. Images that illustrate the processes involved in novel fermentation technologies were designed using Adobe Photoshop. The findings indicate that, although there are issues regarding costs, the scalability of the process, and the acceptability of the products by the consumers, the technologies provide a way of developing healthy foods and products produced using sustainable systems. This paper thus calls for more research and development as well as for the establishment of a legal frameworks to allow for the integration of these technologies into the food production system and make the food industry future-proof. Full article

This study explores the valorization of walnut green husk, an agro-industrial by-product, through ultrasound-assisted extraction to obtain polyphenol-rich extracts with antioxidant properties. The extracts demonstrated non-cytotoxicity, regardless of the presence of pesticides, antibiotics, or the type of crop. Notably, organic walnut husk yielded higher total polyphenols and antioxidant activity, identifying 37 polyphenolic compounds compared to 22 in traditional crops. Chickpea protein was utilized as a wall material to encapsulate the extract, resulting in a sustainable, vegan antioxidant powder. Optimal results were achieved using 5% (w/v) chickpea protein and spray drying at 136 °C, yielding a light-colored powder with high antioxidant content and stability under low humidity (≤35%). The product shows promise as a natural, plant-based alternative to synthetic antioxidants in food systems. Further studies are needed to evaluate its functional and technological performance during food integration and storage. Full article

Food safety management has evolved with the Hazard Analysis and Critical Control Point (HACCP) system serving as a global benchmark. However, conventional HACCP does not explicitly address environmental sustainability, leading to challenges such as excessive water use, chemical discharge, and energy inefficiency. Green HACCP extends traditional HACCP by integrating Environmental Respect Practices (ERPs) to fill this critical gap between food safety and sustainability. This study is presented as a conceptual paper based on a structured literature review combined with illustrative industry applications. It analyzes the principles, implementation challenges, and economic viability of Green HACCP, contrasting it with conventional systems. Evidence from recent reports and industry examples shows measurable benefits: water consumption reductions of 20–25%, energy savings of 10–15%, and improved compliance readiness through digital monitoring technologies. It explores how digital technologies—IoT for real-time monitoring, AI for predictive optimization, and blockchain for traceability—enhance efficiency and sustainability. By aligning HACCP with sustainability goals and the United Nations Sustainable Development Goals (SDGs), this paper provides academic contributions including a clarified conceptual framework, quantified advantages, and policy recommendations to support the integration of Green HACCP into global food safety systems. Industry applications from dairy, seafood, and bakery sectors illustrate practical benefits, including waste reduction and improved compliance. This study concludes with policy recommendations to integrate Green HACCP into global food safety frameworks, supporting broader sustainability goals. Overall, Green HACCP demonstrates a cost-effective, scalable, and environmentally responsible model for future food production. Full article

Rugulopteryx okamurae is an invasive brown alga that has colonised Mediterranean and northeastern Atlantic coastlines, posing significant ecological and economic challenges. Its biomass is rich in structurally diverse metabolites—including polysaccharides (alginate, fucoidan, laminaran), phlorotannins, diterpenoids, fatty acids, and peptides—many of which exhibit notable antioxidant, anti-inflammatory, antimicrobial, and anticancer activities. Comparative assessment of extraction yields, structural features, and bioactivity data highlights phlorotannins and diterpenoids as particularly promising, demonstrating low-micromolar potencies and favourable predicted interactions with key inflammatory and apoptotic targets. Algal polysaccharides exhibit various bioactivities but hold strong potential for scalable and sustainable industrial applications. Emerging compound classes such as fatty acids and peptides display niche bioactivities; however, their structural diversity and mechanisms of action remain insufficiently explored. Insights from in vitro and in silico studies suggest that phlorotannins may modulate NF-κB and MAPK signalling pathways, while diterpenoids are implicated in the induction of mitochondrial apoptosis. Despite these findings, inconsistent extraction methodologies and a lack of in vivo pharmacokinetic and efficacy data limit translational potential. To overcome these limitations, standardized extraction protocols, detailed structure–activity relationship (SAR) and pharmacokinetic studies, and robust in vivo models are urgently needed. Bioactivity-guided valorisation strategies, aligned with ecological management, could transform R. okamurae biomass into a sustainable source for functional foods, cosmetics, and pharmaceuticals applications. Full article

Agriculture is fundamental to food security and environmental sustainability. Advancing its holistic ecological transformation can stimulate socioeconomic progress while fostering human–nature harmony. Utilizing provincial data from mainland China (2013–2022), this research establishes a multidimensional evaluation framework across four pillars: agricultural ecology, low-carbon practices, modernization, and productivity enhancement. Through comprehensive assessment, we quantify China’s low-carbon green agriculture (LGA) development trajectory and conduct comparative regional analysis across eastern, central, and western zones. As for methods, this study employs multiple econometric approaches: LGA was quantified using the TOPSIS entropy weight method at the first step. Moreover, multidimensional spatial–temporal patterns were characterized through ArcGIS spatial analysis, Dagum Gini coefficient decomposition, Kernel density estimation, and Markov chain techniques, revealing regional disparities, evolutionary trajectories, and state transition dynamics. Last but not least, Tobit regression modeling identified driving mechanisms, informing improvement strategies derived from empirical evidence. The key findings reveal the following: 1. From 2013 to 2022, LGA in China fluctuated significantly. However, the current growth rate is basically maintained between 0% and 10%. Meanwhile, LGA in the vast majority of provinces exceeds 0.3705, indicating that LGA in China is currently in a stable growth period. 2. After 2016, the growth momentum in the central and western regions continued. The growth rate peaked in 2020, with some provinces having a growth rate exceeding 20%. Then the growth rate slowed down, and the intra-regional differences in all regions remained stable at around 0.11. 3. Inter-regional differences are the main factor causing the differences in national LGA, with contribution rates ranging from 67.14% to 74.86%. 4. LGA has the characteristic of polarization. Some regions have developed rapidly, while others have lagged behind. At the end of our ten-year study period, LGA in Yunnan, Guizhou and Shanxi was still below 0.2430, remaining in the low-level range. 5. In the long term, the possibility of improvement in LGA in various regions of China is relatively high, but there is a possibility of maintaining the status quo or “deteriorating”. Even provinces with a high level of LGA may be downgraded, with possibilities ranging from 1.69% to 4.55%. 6. The analysis of driving factors indicates that the level of economic development has a significant positive impact on the level of urban development, while the influences of urbanization, agricultural scale operation, technological input, and industrialization level on the level of urban development show significant regional heterogeneity. In summary, during the period from 2013 to 2022, although China’s LGA showed polarization and experienced ups and downs, it generally entered a period of stable growth. Among them, the inter-regional differences were the main cause of the unbalanced development across the country, but there was also a risk of stagnation and decline. Economic development was the general driving force, while other driving factors showed significant regional heterogeneity. Finally, suggestions such as differentiated development strategies, regional cooperation and resource sharing, and coordinated policy allocation were put forward for the development of LGA. This research is conducive to providing references for future LGA, offering policy inspirations for LGA in other countries and regions, and also providing new empirical results for the academic community. Full article

Plant-based diets are increasingly recognized for their potential health benefits, reduced environmental impact, and alignment with ethical concerns related to animal welfare. Plant-based meat analogues (PBMAs), formulated using alternative vegetable protein sources, can contribute to the nutritional adequacy of such diets while supporting consumer adherence by replicating the sensory characteristics of conventional meat products. This study aimed to establish evidence-based nutritional recommendations for the formulation of nutritionally balanced PBMAs through expert consensus, using a modified Delphi method. Consensus was achieved for 12 nutritional recommendations across three stakeholder groups: (i) academic researchers; (ii) representatives from scientific societies, non-governmental organizations, civil society, and government agencies; and (iii) industry stakeholders involved in PBMA production. Recommendations focused on limiting nutrients of concern—such as sodium and saturated fats—were unanimously endorsed by all groups. Additionally, consensus was reached on recommendations emphasizing the inclusion of ingredients that ensure an adequate intake of essential nutrients, including proteins, fiber, vitamins, and minerals. Among the six proposed regulatory recommendations, three achieved consensus. The resulting set of nutritional recommendations offers a valuable framework to support the food industry in developing PBMAs that align with consumer expectations for health, nutrition, and sustainability. Moreover, these recommendations can play a pivotal role in assisting regulatory authorities in defining identity and quality standards for PBMAs. Full article

The development of sustainable packaging in the food industry is essential to meet the growing demand for more environmentally friendly practices and to contribute to material circularity and solid waste reduction. In this context, this review explores the main categories of sustainable packaging in the food industry, including recyclable, reusable, biodegradable, and compostable packages, highlighting the materials used, their characteristics, advantages, and limitations. Furthermore, it discusses innovations that combine convenience and safety with lower environmental impact, such as the use of biopolymers, and nanomaterials that extend food preservation, enhance properties, and enable broader application. The adoption of these technologies can reduce dependence on fossil-based plastics and minimize environmental impacts, although challenges remain, such as economic viability, regulatory standardization, and consumer acceptance. Additionally, the review addresses difficulties related to recycling and reverse logistics, emphasizing the need for a joint effort among companies, governments, and consumers to promote a more sustainable food system. Thus, the research highlights the importance of innovation and collaboration in developing viable solutions that reconcile sustainability, food safety, and efficiency in the packaging industry. Full article

In recent years, there have been significant advances in the application of technology in professional kitchens. This evolution of “smart kitchens” has transformed the food processing sector, ensuring higher standards of food safety through continual microbial monitoring, quality control, and hygiene improvements. This review critically discusses the recent developments in technology in commercial kitchens, focusing on their impact on microbial safety, operational efficiency, and sustainability. The literature was sourced from peer-reviewed journals, industry publications, and regulatory documents published between 2000 and 2025, selected for their relevance to the assurance of food safety using emerging technologies especially for use in commercial kitchens. Some of the most significant of these technologies currently being employed in smart kitchens include the following: smart sensors and IoT devices, artificial intelligence and machine learning systems, blockchain-based traceability technology, robotics and automation, and wearable monitoring devices. The review evaluated these technologies against criteria such as adherence to existing food safety regulations, ease of integration, cost factors, staff training requirements, and consumer perception. It is shown that these innovations will significantly enhance hygiene control, reduce the levels of waste, and increase business revenue. However, they are constrained by high installation costs, integration complexity, lack of standardized assessment measures, and the need for harmonizing automation with human oversight. Thus, for the widespread and effective uptake of these technologies, there is a need for better collaboration between policymakers, food experts, and technology innovators in creating scalable, affordable, and regulation-compliant solutions. Overall, this review provides a consolidated evidence base and practical insights for stakeholders seeking to implement advanced microbial safety technologies in professional kitchens, highlighting both current capabilities and future research opportunities. Full article

Microalgae are unicellular photosynthetic organisms with considerable genetic diversity and remarkable metabolic capacity, positioning them as sustainable cellular biorefineries. They can be cultivated in open or closed systems, influenced by physical and chemical variables such as light, temperature, and nutrient availability. These conditions modulate the synthesis of valuable biomolecules, including proteins, lipids, polysaccharides, and secondary metabolites. Microalgae are especially notable for their high protein content (up to 70% w/w in Spirulina sp.), polyunsaturated fatty acids (e.g., DHA and EPA), and β-glucans with bioactive properties. Choosing the correct extraction method (mechanical, enzymatic or combined) is very important to obtain and preserve the functionality of these compounds. Despite their biotechnological potential in functional foods, pharmaceuticals, and biofuels, industrial development faces challenges such as extraction efficiency, scalability, and regulatory approval. This review compiles current knowledge on the nutritional and bioactive potential of microalgae, highlights advances in extraction technologies and discusses their potential applications in health-oriented industrial innovation. Full article

The growing global demand for alternative, sustainable protein sources has increased interest in edible insects, of which the domestic cricket (Acheta domesticus Linnaeus) is one of the most studied and exploited species. Crickets offer a rich source of protein, essential amino acids, and micronutrients, and provide significant benefits for environmental sustainability. This in-depth review, based on recent literature, examines the nutritional composition, developmental stages, and optimal housing conditions of crickets, with a focus on their use in the food industry. It also examines the technological challenges and legal frameworks of cricket farming, including feeding strategies and climate control, as well as the regulations governing insect-based foods. It also addresses potential risks, such as allergenic reactions and concerns related to chitin, as well as the role of crickets in the circular economy. The study outlines key challenges and prospects in insect production for food and feed and identifies priorities for future research. Our research discusses the legal background and highlights current findings related to entomophagy. This article presents an in-depth review of the nutritional value, farming conditions, food applications, and regulatory landscape for crickets as food. It also explores the technological challenges and the role of crickets in sustainability. Full article

A growing number of scientific and policy institutions recognize predominantly plant-based diets as the most sustainable dietary patterns, for both public health and the environment, and are therefore encouraging citizens to shift their eating habits. Alongside this, more people are adopting vegan or vegetarian diets in response to environmental concerns and animal welfare. In this context, the responsibility for planning nutritionally adequate diets cannot be solely individual, with household solutions, but collective actions are needed at the industrial and agricultural level. Historically, the food industry has improved the nutritional value of animal-derived foods through feed modification and supplementation. Today, similar efforts are needed to enhance the nutrient profile of plant-based foods. In addition, nutrient recommendations originally designed for mixed diets may not be directly applicable to populations following exclusively plant-based diets, given the differences in bioavailability and metabolism. This review aims to (1) identify nutrients that may be absent or present in insufficient amounts in plant-based and especially vegan diets; (2) explore potential solutions, ranging from soil management and crop biofortification to food processing, fortification, and supplementation; and (3) call for a revision of dietary reference intakes that better reflects the specific needs of populations consuming total or predominantly plant-based diets. Full article

Given the demand for sustainable food solutions in China and the underutilization of bovine by-products, this study aimed to optimize the marinating process of bovine liver, heart, and rumen while evaluating their storage stability. An orthogonal experimental design was employed to systematically optimize the marinating agent ratio and incorporate natural antioxidants to inhibit lipid oxidation and microbial spoilage. Results demonstrated that the optimized marinating formula, which included 0.3 g/kg rosemary extract, exhibited optimal antioxidant and antimicrobial effects. This strategy not only slowed product pH decline but also improved product yield and texture, and significantly reduced thiobarbituric acid reactive substances (TBARS) values and carbonyl content (p < 0.05), while maintaining favorable sensory scores and extending shelf life. The study indicates that targeted marinating technology holds potential for transforming bovine by-products into high-value-added food products, offering innovative solutions to address both economic and environmental challenges and establishing a technical foundation for efficient by-product utilization and industrial upgrading. Full article

Food packaging is an essential part of the food industry. Packaging materials are indispensable in ensuring product safety, enhancing consumer experience, and supporting sustainable practices. This review provides an update on the role of bio-based polymers, including polylactic acid (PLA), polyhydroxyalkanoates (PHAs), starch-based polymers, and cellulose-based polymers (cellulose acetate (CA), cellulose sulphate (CS), carboxymethyl cellulose (CMC), nanocellulose (NC), and methylcellulose (MC)) for food packaging applications. Properties as mechanical, barrier and antimicrobial, as well as their eco-friendly behavior, are also summarized. The advantages and disadvantages of using bio-based polymers in food packaging are discussed. Present review also addresses the challenges associated with their preparation and highlights the potential future prospects of bio-based polymers for packaging applications. Full article