Biodegradable Biopolymers for Active Packaging

Biodegradable Biopolymers for Active Packaging

Biodegradable biopolymers for active packaging: demand, development and directions
Jessica R. Westlake, Martine W. Tran, Yunhong Jiang, Xinyu Zhang, Andrew D. Burrows and Ming Xie
Sustain. Food. Technol., 2023,1, 50-72 DOI: D2FB00004K

 

 

Meet the authors

 

 

Jess carried out her Undergraduate degree at the University of Bath, where she obtained a first-class master’s degree in Chemistry. During her undergraduate degree, she also carried out a year-long placement at a contract research organisation in Oxford. During this placement, she worked to synthesise therapeutic medicinal compounds. She is now highly motivated by the field of sustainable materials research, and enjoys working on materials that can have clear translational impacts on society. Her PhD research focuses on the formation of biodegradable active packaging materials with controlled release properties, under the supervision of Dr Ming Xie and Professor Andrew Burrows (Department of Chemistry). These materials are designed as alternatives to conventional plastics for food packaging applications, in order to reduce plastic waste. Active packaging functions to reduce food waste by prolonging the shelf-life of food via the release of antimicrobial and antioxidant compounds or the sequestration of degradation-enhancing gases.

 

 

 

 

 

Dr Ming Xie is a Lecturer (Assistant Professor) of Chemical and Environmental Engineering at University of Bath. His research focuses on membrane-based technologies at the food-water-energy nexus. Dr Xie was the recipient of the Australia Chueng Kong Endeavour Award in 2018. Dr Xie has published more than 50 peer-reviewed articles in leading journals, such as Nature Communication, Environmental Science and Technology, and Water Research. His research attracted research funding from Australia Research Council, Engineering and Physical Sciences Research Council, Royal Society of Chemistry, Royal Society, and Leverhulme Trust. Dr Xie has advised 5 PhD students and 2 postdoctoral researchers, many of whom hold leading positions in academia and industry.

 

 

Interlinking Food Consumption, Greenhouse Gas Emissions, and Developmental Parameters in Turkey

Interlinking Food Consumption, Greenhouse Gas Emissions, and Developmental Parameters in Turkey

The greenhouse gas emissions from food consumption in Turkey: a regional analysis with developmental parameters

Hatice Merve Bayram and Arda Ozturkcan

Sustain. Food. Technol., 2023,1, 92-99 DOI D2FB00027J

 

 

Meet the authors

 

 

 

Assistant Professor Hatice Merve BAYRAM is a dietitian and currently works at the Department of Nutrition and Dietetics, Faculty of Health Sciences at Istanbul Gelisim University in Turkey. She has been doing research on clinical nutrition for adults and the elderly, food science, phytochemistry, and functional foods as well as sustainable diets. She describes the most exciting thing about her work as doing research about undiscovered issues. She thinks that Sustainable Food Technology is exciting due to its scope and key topics. Her wisdom for early career scientists is that the most important thing is to be loving to research.

 

 

 

 

 

 

 

Associate Professor Arda OZTURKCAN, an Organic Chemist, has been doing research on organic chemistry, green chemistry, sonochemistry, organic synthesis of biologically active compounds and toxicology. He is working in Department of Nutrition and Dietetics, Faculty of Health Sciences at Istanbul Gelisim University in Turkey, and is also Vice Dean of Faculty of Health Sciences. He is most excited about doing research on different issues and describes Sustainable Food Technology as exciting for the key topics. He thinks the most important thing is to be excited and interested in doing research which is his wisdom for early career scientists.

Professor Benu Adhikari joins the Editorial Board!

Welcome to Sustainable Food Technology!

We are delighted to welcome Prof Benu Adhikari, RMIT University, Australia, as a new member of our Editorial Board of Sustainable Food Technology.

 

Professor Adhikari’s education and professional career have always centered around various aspects of food. He obtained his Bachelor’s (Jiangnan University, China) and Master’s (AIT, Thailand) degrees in Food Engineering and Ph.D. in Chemical Engineering with a Food Engineering focus (UQ, Australia). He worked briefly as a Research Engineer at Ecoles Des Mines (Albi, France) and as a Visiting Lecturer at Ngee Ann Polytechnic (Singapore). He was the recipient of the Australian Research Council’s prestigious fellowships. He has taught and researched at multiple universities in Australia. Currently, he is working as a research-teaching professor at RMIT University. His research has a strong focus on material science, engineering, and processing aspects of food including food proteins, food packaging, food powders, and new food ingredients. His publications cover the process-composition-structure-function aspect of food. (To date) he has published 373 refereed journal papers and 15 book chapters. His publications have attracted >19,000 citations (Google Scholar), and his current H-index is 78. Professor Adhikari also serves on the Editorial Boards of multiple journals of Food Science/Eng discipline. Prof Adhikari has a strong track record in supervising and mentoring Ph.D. scholars and postdoctoral fellows.

Read some of Benu’s recent papers below:

Production of hemp protein isolate-polyphenol conjugates through ultrasound and alkali treatment methods and their characterization

X Liu, F Xue, B Adhikari
Future Foods 7, 100210 2023

Preparation and properties of citric acid-crosslinked chitosan salt microspheres through radio frequency assisted method

L Zhang, M Zhang, B Adhikari, L Zhang
Food Hydrocolloids 139, 108538 2023

Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates

Z Zhang, G Holden, B Wang, B Adhikari
Food Chemistry 406, 134931

 

Please join us in welcoming Professor Adhikari to Sustainable Food Technology!

Sustainable Food Technology is open for submissions. Find out more on the journal webpagesign up for email alerts or submit your manuscript now.

 

 

 

Meet our new Advisory Board members

We are delighted to introduce to Dr Federico Pallotino and Professor Bhesh Bhandari.

 

The Sustainable Food Technology Advisory Board is made up of outstanding researchers focused on cutting-edge strategies for food production, contributing to the journal as reviewers and writers, providing strategic feedback, and acting as community advocates. Learn more about our entire Editorial and Advisory Boards on our website and get to know Dr. Pallotino and Prof Bhandari below!

 

Meet our new Advisory Board members:

 

Picture of Professor Bhesh Bhandari

Prof. Bhandari is a Professor at the University of Queensland, Australia. His research focuses on food materials science/engineering, including microencapsulation of food ingredients, glass transition-related issues in food processing, and 3D printing of food materials. Professor Bhandari is a Fellow of the International Academy of Food Science and Technology (IAFoST), the Australian Institute of Food Science and Technology (AIFST), and the Nepal Food Scientists and Technologists Association (NEFOSTA). Prof Bhandari has authored over 500 papers, including nine co-edited books and forty book chapters (H-index of 97-Google Scholar).
Prof Bhandari is on the top 1% of highly cited researchers listed by Web of Science for the last four years and has been listed as a lead food scientist in Australia.
Prof. Bhandari is the Editor-in-Chief of Future Foods and Editor of the Journal of Food Engineering.

 

 

 

Dr. Pallotino has been a permanent researcher since 2017 and a Senior researcher at the same institution since 2021.
He is the winner and co-author of the Award for Best Research Published by CREA Staff in 2011. In 2010 he was awarded with the Young Researchers Award at the III National Conference of the Italian Society of Sensory Sciences in Naples. He has collaborated with many other journals and governmental projects.
 
His research regards applications of digital engineering technologies and numerical methodologies in biosystems, agri-food, and agro-industrial (ICT, imaging, RFiD, spectrometry, proximal sensing, thermography, inferential or predictive multivariate modeling, electronics, and open-source software). It is also about digital and precision agriculture applications. In addition, he works on sensors for pre- and post-harvesting products characterization and rapid and non-destructive techniques for the analysis and certification of aspects of a product.

 

Please join us in welcoming all of our new Advisory Board members to Sustainable Food Technology!

Sustainable Food Technology is open for submissions. Find out more on the journal webpagesign up for email alerts or submit your manuscript now.

 

Min Zhang joins the Advisory Board

Welcome to Sustainable Food Technology!

We are delighted to introduce Prof Min Zhang from Jiangnan University, China as a new member of our Advisory Board!

Prof Min Zhang is a senior professor in Jiangnan University and currently the director of the International Joint Laboratory(Jiangsu Province) in the field of intelligent processing and quality monitoring of fresh foods. He has been engaged in the research and teaching of fresh food processing and preservation for over 25 years, and supervised more than 200 PhD/Master students & post doctors from 1997. In recent years, his special attention has been paid to the Emerging & Novel Food Technologies including Food Additive Manufacturing. The new technologies / products developed by his group jointly with food leading companies have been authorized by more than 230 invention patents in China and over 10 developed countries. He authored more than 650 papers in international peer-review journals as corresponding author, and was selected into the list of “Chinese Highly Cited Scholars” by Elsiver (2014-now) and the list of “Highly Cited Scientists” by Clarivate (2021-2022). His research achievements in food research won several important awards including the China National Scientific and Technological Progress Award in 2012, Arun S Mujumdar Medal in 2015, and the commemorative medal for the 70th anniversary of the founding of the People’s Republic of China in 2019.

 

 

Please join us in welcoming Prof Zhang to Sustainable Food Technology!

Join our first issue webinar – 28 February, 2pm UK time

Join our first issue webinar – 28 February, 2pm UK time

Watch the recording on our YouTube channel here.

Our upcoming webinar is your chance to hear about the first issue of Sustainable Food Technology. Whether you’re curious about the research contained in our first issue, or are looking for the right place to publish your own discoveries, join us on 28 February to hear from the authors and editorial board members.

See interviews with the authors, including Professor Umezuruike Linus Opara, Dr Mahendran Radhakrishnan and Jessica Westlake.

Hear the editorial board present their highlights from the first issue:

Jorge Barros Velázquez, Editor-in-Chief

Rekha S. Singhal, Associate Editor

Qin Wang, Associate Editor

Paula Bourke, Editorial Board Member

You can read the first issue now for free here and read our blog post about it here!

All papers published in Sustainable Food Technology will forever be free to read. We are waiving article processing charges until mid-2025, so it is currently free for authors to publish in the journal.

Submit your manuscript to Sustainable Food Technology here!

Sustainable Food Technology: first issue out now

Open. Impactful. Multidisciplinary: our first issue is available to explore

Where can we find the solutions to produce food more sustainably? Handpicked by our editors, discover the first issue of Sustainable Food Technology, showcasing high-quality sustainable research on food engineering and technologies. Read here now.

Issue 1 includes:

Editorial: Welcome to the inaugural issue of Sustainable Food Technology
Jorge Barros Velazquez and Anna Rulka
Sustain. Food. Technol., 2023, 1, 7-8, DOI: 10.1039/D2FB90001G

Review: Plasma processing: a sustainable technology in agri-food processing
Anbarasan Rajan, Bhavadharini Boopathy, Mahendran Radhakrishnan, Lakshminarayana Rao, Oliver K Schlüter and Brijesh K Tiwari
Sustain. Food. Technol., 2023, 1, 9-49, DOI: 10.1039/D2FB00014H

Review: Biodegradable biopolymers for active packaging: demand, development and directions
Jessica R Westlake, Martine W Tran, Yunhong Jiang, Xinyu Zhang, Andrew D Burrows and Ming Xie
Sustain. Food. Technol., 2023, 1, 50-72, DOI: 10.1039/D2FB00004K

Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process
Ana Paula Picolo, Itamar Luís Gonçalves, Everson Adelmo Pasquali, Albanin Aparecida Mielniczki-Pereira and Alice Teresa Valduga
Sustain. Food. Technol., 2023, 1, 73-78, DOI: 10.1039/D2FB00003B

Determination of moisture loss of pomegranate cultivars under cold and shelf storage conditions and control strategies
Robert Lufu, Alemayehu Ambaw and Umezuruike Linus Opara
Sustain. Food. Technol., 2023, 1, 79-91, DOI: 10.1039/D2FB00017B

The greenhouse gas emissions from food consumption in Turkey: a regional analysis with developmental parameters
Hatice Merve Bayram and Arda Ozturkcan
Sustain. Food. Technol., 2023, 1, 92-99, DOI: 10.1039/D2FB00027J

A sustainable viscosity-sensitive isoliquiritigenin-based molecular sensor for liquid food safety inspection
Lingfeng Xu, Minqing Kang, Fangzhi Xiong, Yanrong Huang and Xiuguang Yi
Sustain. Food. Technol., 2023, 1, 100-106, DOI: 10.1039/D2FB00013J

Utilization of quince (Cydonia oblonga) seeds for production of mucilage: functional, thermal and rheological characterization
Sabreena Yousuf and Shrikant S Maktedar
Sustain. Food. Technol., 2023, 1, 107-115, DOI: 10.1039/D2FB00010E

Analysis of environmental sustainability of Cameroon tea production: an LCA study
Rufis Fregue Tiegam Tagne, Amos Ncube, Junie Albine Kenfack Atangana, Donald Raoul Tchuifon Tchuifon, Francois Rene Ateba and Ivane Christelle Azambou
Sustain. Food. Technol., 2023, 1, 116-125, DOI: 10.1039/D2FB00005A

Designing an energy efficient, economically feasible, and environmentally robust integrated farming system model for sustainable food production in the Indian Himalayas
Subhash Babu, Anup Das, Raghavendra Singh, K P Mohapatra, Sanjeev Kumar, Sanjay Singh Rathore, Sanjay K Yadav, Poonam Yadav, M A Ansari, A S Panwar, Owais Ali Wani, Mahak Singh, N Ravishankar, Jayanta Layek, Puran Chandra and Vinod K Singh
Sustain. Food. Technol., 2023, 1, 126-142, DOI: 10.1039/D2FB00016D

 

Maximise the visibility of your research by publishing gold open access

All papers published in Sustainable Food Technology will forever be free to read. We are waiving article processing charges until mid-2025, so it is currently free for authors to publish in the journal.

Submit your manuscript to Sustainable Food Technology here!

Our first Sustainable Food Technology articles are online

We are excited to share our first articles with you, all free to read in this gold open access journal.

 

Profiling the fruit moisture loss of pomegranate cultivars under cold and shelf storage conditions

Robert Lufu, Alemayehu Ambaw, and Umezuruike Linus Opara

Sustain. Food Technol., 2023, Advance Article. DOI 10.1039/D2FB00017B

 

Biodegradable Biopolymers for Active Packaging: Demand, Development and Directions

Jessica R. Westlake, Martine W. Tran, Yunhong Jiang, Xinyu Zhang, Andrew D. Burrows, and Ming Xie

Sustain. Food Technol., 2023, Advance Article. DOI 10.1039/D2FB00004K

 

Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process

Ana Paula Picolo, Itamar Luís Gonçalves, Everson Adelmo Pasquali, Albanin Aparecida Mielniczki-Pereira, and Alice Teresa Valduga

Sustain. Food Technol., 2023, Advance Article. DOI 10.1039/D2FB00003B

 

Find these and our latest Advance Articles here.

 

Sustainable Food Technology is a gold open access journal focused on cutting-edge strategies for food production, that aim to provide quality and safe foods in an environmentally conscious and sustainable way.

If you are interested in being a part of our journey to food sustainability, submit directly via our online submissions system or sign up for email alerts to keep up to date with the latest news from Sustainable Food Technology.

 

Best wishes,

Jorge Barros Velázquez

Editor-in-Chief, Sustainable Food Technology

University of Santiago de Compostela, Spain

 

Our board members recently took part in our COP27 satellite event on 17 November 2022. Watch it back here.

Meet the Sustainable Food Technology team

COP27 satellite events – watch our webinars!

To celebrate the launch of our three new journals, RSC Sustainability, EES Catalysis, and Sustainable Food Technology,  earlier this year, we organised three satellite events that ran in parallel to this year’s COP27 meeting in Egypt.

 

Our new journals all address topics that align with several of the UN Sustainable Development Goals. Each journal hosted a webinar where the panels discussed some of the current challenges and opportunities in their respective fields through a mix of live speakers and pre-recorded contributions.

 

RSC Sustainability

Join RSC Sustainability board members Tom Welton and Fran Kerton, along with RSC’s Programme Manager for Net Zero John Broderick as they discuss the challenges and opportunities for sustainable chemistry.

Find out more about RSC Sustainability and read our first published articles.

 

 

EES Catalysis

Join the RSC’s Programme Manager for Net Zero John Broderick and Jonathan Oxley (CBI Humber Cluster project) as they share their thoughts about challenges and opportunities for hydrogen as a sustainable fuel source.

Find out more about EES Catalysis and read our first published articles.

 

 

Sustainable Food Technology

Join Sustainable Food Technology board members Jorge Barros Velázquez, Rekha Singhal, Umezuruike Linus Opara, and Indrawati Oey as they discuss the challenges and opportunities to make food production more sustainable for the future.

Find out more about Sustainable Food Technology and read our first published articles.

 

 

We hope you enjoy these webinars and reading the first articles in our new journals!

Introducing the Sustainable Food Technology Advisory Board

 

We are delighted to announce and introduce our new Advisory Board members for the Royal Society of Chemistry journal, Sustainable Food Technology, a new open access journal publishing high-quality sustainable research on food engineering and technologies.


Meet our new Advisory Board members and learn about some of their research interests below:

Olga Martín-Belloso

Maria Angela A Meireles

Andreas Schieber

University of Lleida, Catalonia,
Spain

Universidade Estadual de Campinas, Brazil

University of Bonn, Institute of Nutritional and Food Sciences, Germany

Food engineering, food preservation, emerging technologies

Bioactive compound extraction

Side stream valorization, natural food ingredients, food quality and authenticity

Marco Poiana

Victor Rodov

Benu Adhikari

Agriculture Department, Mediterranean University of Reggio Calabria, Italy

Agricultural Research Organization – The Volcani Institute, Israel

PhD, Professor, School of Science, RMIT University, Australia

Food by-product valorization

Postharvest physiology and technology of fresh produce

Food engineering, microencapsulation

Sakamon Devahastin

Hao Feng

Joe P. Kerry

King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand

Blue Cross Blue Shield Endowed Professor,
Professor of Food and Bioprocess Engineering

North Carolina A&T State University, USA

School of Food and Nutritional Sciences

University College Cork, Ireland

Novel food processing technologies

Novel technologies in food processing Smart, Sustainable, Food, Packaging, Technologies

Solange I. Mussatto

Indrawati Oey

Umezuruike Linus Opara

Technical University of Denmark, Denmark University of Otago, New Zealand Stellenbosch University, South Africa
 

Biomass conversion; Sustainable bioprocesses & bioproducts

 

Novel technologies in food processing

 

Postharvest technologies for maintaining food quality

Juming Tang

Cristóbal N. Aguilar

Tian Ding

Regents Professor of Washington State University,
Member of US National Academy of Engineering
Universidad Autónoma de Coahuila, Mexico

School of Chemistry. Food Research Department. Research Group of Bioprocesses and Bioproducts

Zhejiang University, China
Food Engineering, Food Safety Technologies, Food Processing Bioproducts & bioprocessing Nonthermal processing technology, foodborne pathogens, microbiological risk assessment

Anet Režek Jambrak

Long Yu

Paula Teixeira

Faculty of Food Technology and Biotechnology of the University of Zagreb, Croatia South China University of Technology, Institute of Chemistry, Henan Academy of Sciences, China Universidade Católica Portuguesa, Portugal
 

Nonthermal processing, advanced thermal processing, sustainability

 

Active/edible food packaging

 

Biopreservation & food safety

Maria G. Corradini

Paula Bourke

University of Guelph, Canada

University College Dublin, Ireland

Novel techniques for improving food safety, quality & sustainability Sustainable food processing

 

Sustainable Food Technology is open for submissions. Find out more on the journal webpage, sign up for email alerts or submit your manuscript now.

Please join us in welcoming all of our new Advisory Board members to Sustainable Food Technology.