Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 27 Nov 2025

Effect of spray drying conditions on the physicochemical, thermal, and microstructural properties of coffee mucilage powder (Coffea arabica–Castillo)

in Sustainable Food Processing

Juan David Rivera Escobar
Jose Luis Hoyos Concha
Diego Fernando Roa-Acosta
Jhan Carlos Delgado
Victor Hugo Rosero-Benavides
Gerardo Andres Torres

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1654857

273 views

Correction

Accepted on 26 Nov 2025

Understanding the societal dilemma of genetically modified food consumption: a stimulus-organism-response investigation

in Sustainable Food Processing

Hui Xu
Randy Kwaku Amponsah
Samuel Antwi
Patrick Gbolonyo
Moses Agyemang Ameyaw
Geoffrey Bentum-Micah
Edward Oppong Adjei

Frontiers in Sustainable Food Systems

Original Research

Accepted on 18 Nov 2025

A Sustainable Approach to Phalsa Juice Processing: Ultrasonication for Enhanced Nutraceuticals and Thermosonication for Microbial Safety

in Sustainable Food Processing

Zunaira Arshad
Nabeel Ashraf
Farah Jameel
Shatha H. Alaoufi
Rokayya Sami
Sarah S. Aggad
Alanood A. Alfaleh
Areej S. Alamer
Rola A. Jalloun
Roqayah H. Kadi

Frontiers in Sustainable Food Systems

154 views

Original Research

Accepted on 18 Nov 2025

Comparative Analysis of Cellular Structures in Fresh and Dehydrated Tropical Fruits Using Confocal Microscopy

in Sustainable Food Processing

A. Espeleta-Maya
Ricardo Andres García León
Jose Martinez-Trinidad
Luis Moreno-Pacheco

Frontiers in Sustainable Food Systems

128 views

Review

Published on 17 Nov 2025

The resilient Merlot: from global growth to sustainable viticulture and winemaking in the age of climate change

in Sustainable Food Processing

Emma Gridello
Andrea Colautti
Michela Pellegrini
Giuseppe Comi
Lucilla Iacumin

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1675782

572 views

Brief Research Report

Accepted on 12 Nov 2025

Enhancement of Antimicrobial Properties of Eco-Traditional Teak Leaf Food Packaging via Pickering Cellulose-Stabilized Lemongrass Oil and Propolis Emulsion Coating

in Sustainable Food Processing

Ata Aditya Wardana
Grettivia Gotama
R. Haryo Bimo Setiarto
Chandra Liza
Retno Wulandari
Zarlina Zainuddin
Francis Ngwane Nkede
Laras Putri Wigati
Fumina Tanaka
Fumihiko Tanaka

Frontiers in Sustainable Food Systems

195 views

Correction

Accepted on 11 Nov 2025

Correction: The patent innovation ecosystem of China's ready-to-cook foods industry: spatiotemporal evolution, technical clustering, and collaborative network analysis

in Sustainable Food Processing

Jingwen Cai
Haoqian Hu
Yifen Yin
Yuanyuan Yu
Chunning Wang

Frontiers in Sustainable Food Systems

159 views

Original Research

Published on 06 Nov 2025

Novel ready-to-eat rice containing seaweed and shellfish with potential application as space food: overall food quality and antioxidant efficacy

in Sustainable Food Processing

Eun Bi Jeon
Jung-Suck Lee
Myung-Cheol Oh
Shin Young Park

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1684733

826 views

Review

Published on 06 Nov 2025

Non-timber forest products and the bioeconomy: linking livelihood security and biodiversity conservation (2015–2025 trends)

in Sustainable Food Processing

Tejaswi Boyapati
Kasiviswanathan Muthukumarappan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1714576

1,379 views

Original Research

Published on 06 Nov 2025

Life cycle assessment of agro-industrial residues valorization processes to obtain phenolic-rich extracts

in Sustainable Food Processing

Serena Carpentieri
Antoine Ghanem
Khaoula Khwaldia
Ana Sanches Silva
Giovanna Ferrari

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1693181

1,138 views

Review

Published on 05 Nov 2025

Alternative proteins: innovations in sources, processing, and consumption

in Sustainable Food Processing

Simar Preet Kaur
Narashans Alok Sagar
Nitu Rani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1641712

1,836 views

Original Research

Published on 31 Oct 2025

Evaluating the nutritional, physicochemical, and quality characteristics of different treated freeze-dried Barhi dates

in Sustainable Food Processing

Hassan Barakat
Muath Almemoni
Tariq Alsayqal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1673255

903 views

Original Research

Published on 29 Oct 2025

Effect of different particle-sized lotus leaf powder dried by different conditions on shelf-life of green wheat leaf beverage

in Sustainable Food Processing

Panpan Guo
Zhuangzhuang Qiu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1653307

770 views

Original Research

Published on 21 Oct 2025

Comparative study of L/D lactic acid production in cultures of probiotic strains supplemented with carbohydrates from agave and other agroindustrial resources

in Sustainable Food Processing

Juan Luis Morales-Landa
Estefania Lazcano-Díaz
Erandi Escamilla-García
Alan Gael Pérez-De la Rosa
Noé Luiz-Santos

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1613809

1,128 views

Correction

Published on 21 Oct 2025

Correction: Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt

in Sustainable Food Processing

Rasha Hamed Hussein
M. Abd Elgadir
Abdalbasit A. Mariod
Ibrahim Alnughaymishi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1702713

767 views

Original Research

Published on 02 Oct 2025

The patent innovation ecosystem of China’s ready-to-cook foods industry: spatiotemporal evolution, technical clustering, and collaborative network analysis

in Sustainable Food Processing

Jingwen Cai
Haoqian Hu
Yifen Yin
Yuanyuan Yu
Chunning Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1606533

1,480 views