Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 25 Jun 2025

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

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

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1614286

524 views

Original Research

Published on 25 Jun 2025

Research on the temperature and humidity distribution characteristics in potato storage facilities: experimental analysis and numerical simulation

in Sustainable Food Processing

Qi Zhen
Chao Xu
Tana
Hongzhi Wang
Xinwei Yue
Caixia Yan
Yunfeng Sun

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1594791

438 views

Original Research

Published on 25 Jun 2025

Sustainable biodegradable tapioca starch films enhanced with basil oil, carboxymethyl cellulose, and citric acid for functional food packaging applications

in Sustainable Food Processing

Paramasivam Raajeswari
Devatha Manivel
Anto Cordelia Tanislaus Antony Dhanapal
Marija Menkinoska
Gorica Pavlovska
Mahmoud Helal
Rokayya Sami
Woroud A. Alsanei
Fatima M. Alessa
Anka Trajkovska Petkoska

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1610769

470 views

Review

Published on 25 Jun 2025

Recent advances in flavonoids from the genus Polygonatum: extraction and processing methods

in Sustainable Food Processing

Zhen-Xing Tang
Xin-Pei Ye
Zhong-Bao Jiang
Yan-Xi Chen
Hui-Yang Shen
Yan-Yu Hu
Lu-E Shi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1569034

363 views

Original Research

Accepted on 20 Jun 2025

Transforming palm oil production: Sustainable techniques and waste management strategies for Cameroon's smallholder farmers

in Sustainable Food Processing

Lacour Mody Ayompe
NKONGHO Raymond Ndip
Ada Acobta
Cargele Masso
Benis N Egoh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1606323

375 views

Review

Published on 20 Jun 2025

Carbon footprint and cost analysis of non-thermal food processing technologies: a review with a case study on orange juice

in Sustainable Food Processing

Minliang Yang
Qingyang Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1585467

941 views

Original Research

Accepted on 18 Jun 2025

Synergistic effects of turmeric, banana peels, and onion extracts on broiler performance, mechanical properties, microbial, and chicken quality assessment

in Sustainable Food Processing

Ahmed M Abdulfattah
Fayez Alsulaimani
Ahmed M Basri
Nashi K. Alqahtani
Uguru H.
Okeoghene Eboibi
Edafiadhe D. E.
Rokayya Sami
Mahmoud Helal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1602014

157 views

Original Research

Accepted on 17 Jun 2025

Applying 1D Convolutional Neural Networks to Advance Food Security in Support of SDG 2

in Sustainable Food Processing

Ghada Alturif
Alaa A. El-Bary
Radwa Ahmed Osman Mohamed

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1615998

219 views

Original Research

Published on 17 Jun 2025

Sensory profiling of traditional Sorghum porridge (Aceda): advancing nutritious and culturally accepted biofortified products

in Sustainable Food Processing

Manhal Gobara Hamid
Claudia Böhme
Khitma Abdalha Mustafa
Yousif M. A. Idris
Mohammed Hamad
Faraz Muneer
Mahbubjon Rahmatov
Mohammed Elsafy
Tilal Abdelhalim

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1578353

530 views

Original Research

Accepted on 16 Jun 2025

Modeling and Optimization of Essential Oils and Extracts for Meat Quality Evaluation during Storage, with High-Performance Liquid Chromatography Analysis of Aflatoxin Levels

in Sustainable Food Processing

Sarah Alharthi
Rokayya Sami
Uguru Hilary
Ruqaiah Bedaiwi
Awatif M Almehmadi
Suzan A Abushal
Roqayah H Kadi
Buthaina Aljehany
Eman A. Abduljawad
Abeer Aljehani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1626489

383 views

Original Research

Accepted on 16 Jun 2025

Advancing Sustainable Juice Processing Through Thermosonication: Functional Enrichment of Apple Juice with Pollen

in Sustainable Food Processing

Seydi Yıkmış
Melikenur Türkol
Nazan Tokatlı Demirok
Berna Al
Isam A. Mohamed Ahmed
Moneera Aljobair

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1601419

195 views

Original Research

Accepted on 15 Jun 2025

Impact of hot-air and infrared-assisted solar drying on the drying characteristics and physicochemical properties of cacao beans (Theobroma cacao L.)

in Sustainable Food Processing

Edwin Orlando Baldeón
Lizbeth R Mamani-Olgado
Bernardo O. Yépez Silva-Santisteban
Gabriela C Chire-Fajardo
Nubia C Martínez-Guerrero
Milber O Ureña-Peralta

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1596519

420 views

Mini Review

Accepted on 13 Jun 2025

Exploring Biochemical and Catalytic Processes for Sustainable Sesame Crop Valorization in Biorefinery Applications

in Sustainable Food Processing

Juan Miguel Gonzalez
Fabiana Franceschi
Karina Angelica Ojeda Delgado
Eduardo Luis Sánchez-Tuirán

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1569522

236 views

Original Research

Published on 10 Jun 2025

Sustainable valorization of yellow cherry juice using natural propolis and non-thermal techniques

in Sustainable Food Processing

Seydi Yıkmış
Melikenur Türkol
Nazan Tokatlı Demirok
Nazlı Tokatlı
Ezgi Rüzgar
Isam A. Mohamed Ahmed
Moneera O. Aljobair

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1606602

751 views

Original Research

Published on 02 Jun 2025

The effect of pollution on the livestock management, microbial evaluation, health risks, and HPLC analysis of aflatoxins in animal meat and organs

in Sustainable Food Processing

Sarah Alharthi
Hilary Uguru
Ovie I. Akpokodje
Rokayya Sami
Mohammed Alqurashi
Salman Aloufi
Saad A. Al-Otaibi
Jawaher J. Albaqami
Rowa K. Zarah
Hamida Hamdi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1587783

700 views

Original Research

Published on 30 May 2025

Sauerkraut juice fermented with different symbiotic starter cultures: comprehensive assessment of physicochemical, rheological, antioxidant, and microbiological characteristics

in Sustainable Food Processing

Richardos Nikolaos Salek
Pavel Pleva
Daniela Sumczynski
Štěpán Vinter
Jana Kopečková
Anita Rejdlová
Eva Lorencová

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1570465

648 views