Sustainability in food processing is no longer optional; it is a necessity. The agro-food sector produces significant quantities of byproducts and waste materials such as proteins and starches. A variety of byproducts such as cereal bran, oilseed cake, fruit pomace, vegetable peel, legume husk, etc. are often discarded, but they can be utilized in developing value-added products. Their valorization not only reduces environmental pollution but also improves the functional properties of the final products. Starch and protein derived from such agro-waste sources hold great promise for sustainable packaging applications owing to their biodegradability, film-forming ability, and compatibility with green technologies.
Despite significant advances, their use in scalable commercial packaging solutions is still limited. Considerable challenges remain in optimizing extraction methods for higher yield and purity, improving techno-functional attributes, and ensuring stability and regulatory compliance in food contact applications. Although multiple approaches have been investigated, their scalability in translational applications, particularly for packaging films, coatings, and edible or intelligent packaging systems, remains limited. Focused research to integrate upstream biomass recovery with downstream engineering applications is needed to bridge this gap.
This Research Topic aims to integrate recent scientific and engineering advancements in sustainable food processing, concentrating on the recovery, modification, and utilization of starch and proteins from agricultural waste for food packaging and product development. We invite contributions that investigate novel extraction, structural modification, and application techniques for the development of sustainable packaging (active, edible, smart, intelligent, etc.) and innovative food products. Submissions that integrate ingredient functionality with sustainable processing technology and clean-label design are especially encouraged.
Authors may address, but are not limited to, the following subthemes:
• Emerging and sustainable methods for modification and application of starch and protein from agro-waste sources such as oilseed cakes, legumes, or cereal byproducts in food packaging development
• Development of hybrid biodegradable packaging materials derived from agro-waste proteins and starches to achieve extended shelf life of perishable products
• Advances in green technologies (plasma, ultrasound, enzymatic, or fermentation approaches) to enhance the techno-functional properties of starch- and protein-based films and coatings
• Integration of starch- and protein-based packaging with intelligent and smart systems for real-time monitoring of food quality and safety
• Circular economy approaches for scaling up agro-waste valorization into commercially viable sustainable packaging solutions
Sustainability in food processing is no longer optional; it is a necessity. The agro-food sector produces significant quantities of byproducts and waste materials such as proteins and starches. A variety of byproducts such as cereal bran, oilseed cake, fruit pomace, vegetable peel, legume husk, etc. are often discarded, but they can be utilized in developing value-added products. Their valorization not only reduces environmental pollution but also improves the functional properties of the final products. Starch and protein derived from such agro-waste sources hold great promise for sustainable packaging applications owing to their biodegradability, film-forming ability, and compatibility with green technologies.
Despite significant advances, their use in scalable commercial packaging solutions is still limited. Considerable challenges remain in optimizing extraction methods for higher yield and purity, improving techno-functional attributes, and ensuring stability and regulatory compliance in food contact applications. Although multiple approaches have been investigated, their scalability in translational applications, particularly for packaging films, coatings, and edible or intelligent packaging systems, remains limited. Focused research to integrate upstream biomass recovery with downstream engineering applications is needed to bridge this gap.
This Research Topic aims to integrate recent scientific and engineering advancements in sustainable food processing, concentrating on the recovery, modification, and utilization of starch and proteins from agricultural waste for food packaging and product development. We invite contributions that investigate novel extraction, structural modification, and application techniques for the development of sustainable packaging (active, edible, smart, intelligent, etc.) and innovative food products. Submissions that integrate ingredient functionality with sustainable processing technology and clean-label design are especially encouraged.
Authors may address, but are not limited to, the following subthemes:
• Emerging and sustainable methods for modification and application of starch and protein from agro-waste sources such as oilseed cakes, legumes, or cereal byproducts in food packaging development
• Development of hybrid biodegradable packaging materials derived from agro-waste proteins and starches to achieve extended shelf life of perishable products
• Advances in green technologies (plasma, ultrasound, enzymatic, or fermentation approaches) to enhance the techno-functional properties of starch- and protein-based films and coatings
• Integration of starch- and protein-based packaging with intelligent and smart systems for real-time monitoring of food quality and safety
• Circular economy approaches for scaling up agro-waste valorization into commercially viable sustainable packaging solutions