Themed collection Advances in sustainable technologies applied to food ingredients, processes, and packaging

Food phenolic compounds (PCs) and proteins interact and react via non-covalent and covalent routes to form phenolic compound–protein (PCP) complexes and conjugates.

A major concern in the food industry is the use of non-renewable, petroleum-based materials and its detrimental impact on the environment.

This review summarized the use and prospects of non-thermal technologies for extracting and modifying chia seed mucilage, which has food hydrocolloid properties.

Physicochemical and enzymatic methods used to modify the plant proteins are summarized. Methods to modify the physicochemical properties of hemp proteins are highlighted. The effects of modifications on the structure of hemp protein are discussed.

The Global Report on Food Crises underscores the urgent need for sustainable food solutions as the world faces a 34% increase in acute food insecurity.

There is an increasing demand for plant and algal proteins as alternatives to animal proteins.

With the increasing awareness of the harmful effects of plastics on the environment, the demand for biodegradable packaging materials is growing.

Motivated by the urgent need to address environmental concerns associated with traditional food packaging, this review explores the shift towards sustainable, bio-based packaging solutions.

Rice bran (RB) is a by-product of the rice milling process and is rich in nutrients and bioactive compounds making it a valuable ingredient for extruded foods.

This paper investigates the previously overlooked potential of spent coconut meal, a byproduct resulting from the extraction of virgin coconut oil with a residual oil content of 25–54%.

The date palm holds immense significance in the socio-economic fabric of the countries where it is extensively cultivated.

This study highlights that soy protein with pepsin-derived hydrolysis (SPHPe) enhances its emulsifying properties, and gels filled with SPHPe emulsion exhibit a significant increase in gel strength and water-holding capacity.

High-moisture extrusion of mixed proteins from soy and surimi improves the nutritional qualities of alternative protein products.