• Energy Research

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

Quinoa cultivation is well-adapted to sustainable cropping systems, even if seed yield could be severely limited due to several constraints, such as weeds. Field trials were performed in Gorgan (Iran) to quantify the effects of agro-ecological service crops (rye, CCr; winter vetch, CCw; and no cover, CC0), tillage regimes (conventional tillage, CT; and no-tillage, ZT), and herbicide rates (100% rate, H100; 75% rate, H75; and without herbicide, H0). Weed characteristics and quinoa yield were measured. Quinoa seed yield was the highest in CCw-ZT-H100. Seed yield in H100 and H75 were higher compared with H0 (2.30 vs. 1.58 t ha−1, respectively). Under conventional tillage, 46% of weed seeds were observed in the 0–10 cm soil layer and 54% in 10–20 cm soil layers, respectively, while, under no-tillage, about 63% of weed seeds were located up to 10 cm of soil. Amaranthus retroflexus L. was the most abundant species. The total weed density was the lowest in CCr-ZT-H100 and tended to be higher in CC0 (30.9 plant m−2) and under CT (29.0 plant m−2). These findings indicate that cover crops have potential for managing weeds in quinoa; however, their inclusion should be supported by chemical means to maintain high seed.

The present work focuses on the optimization of the energy conversion process and the use of algal resources for biodiesel production with ultrasound and microwave techniques in Oedogonium, Oscillatoria, Ulothrix, Chlorella, Cladophora, and Spirogyra for the first time. The fuel properties are investigated to optimize the efficiency of the newly emerging algal energy feedstock. The study indicates that the optimized microwave technique improves the lipid extraction efficiency in Oedogonium, Oscillatoria, Ulothrix, Chlorella, Cladophora, and Spirogyra (38.5, 34, 55, 48, 40, and 33%, respectively). Moreover, the ultrasonic technique was also effective in extracting more lipids from Oedogonium sp., Oscillatoria sp., Ulothrix sp., Chlorella, Cladophora sp., and Spirogyra sp. (32, 21, 51, 40, and 36%, respectively) than from controls, using an ultra-sonication power of 80 kHz with an 8-min extraction time. The fatty acid composition, especially the contents of C16:0 and C18:1, were also enhanced after the microwave and sonication pretreatments in algal species. Enhancement of the lipids extracted from algal species improved the cetane number, high heating value, cold filter plugging point, and oxidative stability as compared to controls. Our results indicate that the conversion of biofuels from algae could be increased by the ultrasound and microwave techniques, to develop an eco-green and sustainable environment.

Reusing organic wastes in land applications would enhance the recovery of resources, following the concepts of the circular economy. The sugarcane-based sugar industry produces various by-products (e.g., sugarcane filter mud, molasses, and bagasse) that have the potential to contribute to crop production and soil fertility, owing to their high contents of organic matter and nutrients. Although the agricultural benefits of compost utilization in agriculture have been well-documented, to the best of our knowledge, few scientific data are currently available on the effects of sugarcane filter mud combined with the application of compost for increasing crop production. Thus, a field experiment was carried out to study how sugarcane filter mud, in combination with two compost sources, affected the growth and yield of sweet maize (Zea mays var. saccharata). We compared (i) two types of compost made from brassica residue and household waste applied at a rate of 9 t ha−1, and (ii) two application rates of sugarcane filter mud: 0 and 2 t ha−1 to two controls without any compost application: one with (+SFM) and one without (−SFM) sugar filter mud. The results highlighted that all crop growth and yield parameters benefited more from the domestic waste compost than from the brassica straw compost. Moreover, the addition of sugar filter mud to the compost further boosted the crop performance. Based on the above results, we concluded that the addition of sugarcane filter mud to locally available composts is a feasible approach for more sustainable production of sweet maize, combining efficient waste disposal and the provision of organic matter to the soil.

Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing Lactobacillus spp. in different food industries are discussed. Various chemical and physical properties of Lactobacillus EPS, such as the structural, rheological, and shelf-life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non-fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food-grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences.

Worldwide weeds are the cause of the highest potential crop losses (representing on average −34%), even if they are frequently underestimated since more attention is generally paid to dangerous insects (representing on average 18% of yield loss) or pathogens (representing on average 16% of yield loss) [...]

Editorial on the Research Topic: Alternative fertilizer harnessing plant-microbe interactions (AFPMI) for improved soil and plant nutrient management