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Sustainability
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Sustainability in Food Processing and Food Industry
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Sustainability in Food Processing and Food Industry

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 15 April 2025 | Viewed by 1230

Special Issue Editor

Dr. Zacharias Ioannou

E-Mail Website
Guest Editor
Laboratory of Physico-Chemical and Biotechnological Valorization of Food By-Products, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Lemnos, Greece
Interests: valorization of agro-food wastes; production of new high-added-value products through physicochemical processes; food engineering; food packaging

Special Issue Information

Dear Colleagues,

We invite authors to submit original papers to this Special Issue, which aims to establish an overview of research activity on “Sustainability in Food Processing and Food Industry”. The rise in global population will result in a 60% increase in food demand by 2050. The consequences of climate change cause severe disruption to global food availability, affecting food quality and reducing access to food. Addressing climate change in the food industry requires a multifaceted approach that incorporates sustainable practices at every stage. Sustainable practices in food manufacturing include minimizing food waste, reducing energy consumption, and using environmentally friendly packaging materials. The food industry is responsible for significant greenhouse gas emissions, making it crucial to adopt sustainable practices.  

In this Special Issue, original research articles and reviews are welcome. We are interested in recent advances in research that improve the sustainability of the food industry, especially food processes, ranging from the supply of raw materials to the final product, storage, packaging, distribution, and the management of products at the end of their lifecycle.  

Research areas may include (but are not limited to) the following:  

  • Waste reduction, valorization, and recycling in the food industry;
  • Cleaner production practices in the food sector;
  • Water conservation and energy efficiency;
  • Packaging optimization. 

I look forward to receiving your contributions.

Dr. Zacharias Ioannou
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • waste valorization
  • recycling
  • environmentally friendly packaging materials
  • cleaner production practices
  • water conservation
  • energy efficiency

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Published Papers (1 paper)

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Research

28 pages, 11274 KiB  
Article
Sustainable Management of Shrimp Waste to Produce High-Added Value Carbonaceous Adsorbents
by Ioannis Fotodimas, Zacharias Ioannou, Grigorios Kanlis, Dimitris Sarris and Chrysoula Athanasekou
Sustainability 2024, 16(23), 10305; https://doi.org/10.3390/su162310305 - 25 Nov 2024
Viewed by 755
Abstract
Every year, large amounts of shrimp waste are disposed of in the environment, causing serious environmental problems. The prospect of recycling shrimp waste helps to reduce waste and protect the environment. In this study, three different shrimp species were used, including Pleoticus muellieri [...] Read more.
Every year, large amounts of shrimp waste are disposed of in the environment, causing serious environmental problems. The prospect of recycling shrimp waste helps to reduce waste and protect the environment. In this study, three different shrimp species were used, including Pleoticus muellieri, Litopeneus vanamei, and Parapenaeus longirostris, separated into shells (PLMUS, LIVAS, PALOS) and tails (PLMUT, LIVAT, PALOT), and transformed into novel carbonaceous materials. Their adsorption properties were investigated using different chemical compounds (MB, MR, phenol, astaxanthin) in aqueous means. The materials were characterized through FTIR, BET, and SEM–EDS analyses. According to the results, the carbonaceous adsorbents presented high adsorption percentage of MB and astaxanthin (>90%), and low adsorption percentage of phenol and MR, owing to the different bonds that were formed between the functional groups of the organic substances and the corresponding groups on the surface of the materials. The results of the FTIR analysis show the presence of C=C groups from the aromatic rings of the adsorbed MB and MR at 1636 cm−1, the presence of O-H functional groups from the adsorbed phenols at 3330 cm−1, and the presence of C=C or C=O groups at 1730 cm−1 after the adsorption of astaxanthin. According to the BET analysis, the increase in the specific surface area follows the order: LIVAS > PLMUS > PALOT > PALOS > PLMUT > LIVAT. SEM–EDS analysis presented compact structures with the main elements of C (37–56%), O (25–35%), and Ca (12–23%) for all materials. Kinetic analysis showed that the experimental adsorption data of all the organic substances can be best described by the pseudo-second order model, indicating that chemisorption is the prevailing mechanism. Consequently, such methods promote the sustainable management and zero-waste fish farming practices, fostering the production of high-added value materials not only for decontamination purposes but also for the isolation of bioactive substances. Full article
(This article belongs to the Special Issue Sustainability in Food Processing and Food Industry)
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