• Special Issue Topic

    The food (r)evolution towards food quality/security and human nutrition

    Submission Deadline: August 01, 2024

    Guest Editors

    José Pinela  E-Mail

    Mountain Research Center (CIMO) and Associated Laboratory for Sustainability and Technology in Mountain Regions (SusTEC) of the Polytechnic Institute of Bragança, Bragança, Portugal

    Research Keywords: bioactive ingredients; extraction methods; by-products valorization; food chemistry; food preservation

    José Ignacio Alonso-Esteban  E-Mail

    Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain

    Research Keywords: edible plants; nutrients; antinutrients; bioactive compounds; biological properties

    About the Special Issue

    The United Nations (UN) estimates that the world population could reach around 10.4 billion people during the 2080s. This population growth prospect combined with sustainability concerns on the global food system has opened up many discussions on food security. In this context, the current agri-food system, increasingly criticized for its harmful environment impact and high consumption of natural resources, has been put into question for being capable of addressing the current challenges of population growth and climate change. Therefore, challenges related to food insecurity and malnutrition and responsible consumption and production feature prominently in the UN's 2030 Agenda for Sustainable Development. So how can a growing and changing world be fed nutritious and safe food?

    This special issue aims to provide an overview of novel strategies and solutions that have been studied and implemented at both local and international level with the aim of making the current food system more circular and resilient, and capable of providing safe and high-quality foods and food ingredients. Researchers are invited to contribute original research and review articles focused on transdisciplinary aspects related to: i) the challenge of feeding a changing world threatened by the depletion of natural resources and climate change; ii) future foods and alternative sources of protein, dietary fiber and micronutrients; iii) sustainable agri-food processes and manufacturing technologies, including food processing and preservation, food design and food (bio)technology; iv) bio-based food ingredients/additives and human nutrition; and v) food loss and waste reduction and upcycling approaches. The visibility and impact of these works will be promoted through the open-access platform of Exploration of Foods and Foodomics.

    Keywords: sustainable foods; functional foods; biofortified foods; alternative protein; wild foods; food processing; food preservation; food additives; agri-food waste; natural ingredients; contemporary diets

    Call for Papers

    Published Articles

    Open Access
    Original Article
    Full factorial design of the effects of coagulants and processing variables on the physicochemical quality and texture profile analysis of kenaf seed tofu
    Aim: Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This  [...] Read more.
    Shafa’atu Giwa Ibrahim, Roselina Karim
    Published: June 04, 2024 Explor Foods Foodomics. 2024;2:223–235
    DOI: https://doi.org/10.37349/eff.2024.00035
    Times Cited: 0
    Open Access
    Recent advances in nano-related natural antioxidants, their extraction methods and applications in the food industry
    Natural antioxidants, such as phenolic compounds, carotenoids, vitamins, and microelements, are predominant in fruits, vegetables, herbs, and spices. The accretion interest of consumers in utilizing [...] Read more.
    Ayla Elmi Kashtiban ... Sayna Zahedinia
    Published: April 19, 2024 Explor Foods Foodomics. 2024;2:125–154
    DOI: https://doi.org/10.37349/eff.2024.00030
    Times Cited: 0
    Open Access
    Ellagitannins from Eucalyptus camaldulensis and their potential use in the food industry
    Plants play a key role in the treatment and prevention of diseases since ancient times. Eucalyptus has been traditionally used in the treatment of conditions related to the respiratory system, such  [...] Read more.
    Eliseo Sánchez-Loredo ... Juan A. Ascacio-Valdés
    Published: February 27, 2024 Explor Foods Foodomics. 2024;2:83–100
    DOI: https://doi.org/10.37349/eff.2024.00027
    Times Cited: 0
    Open Access
    Original Article
    Increasing of craft beer shelf life, with and without alcohol, through immersion batch pasteurization
    Aim: This study delves into the pasteurization process for craft beer, exploring its impact on containers and closures. Focusing on small breweries, it have been assess various treatments and fin [...] Read more.
    Rut Domínguez ... Manuel Domínguez
    Published: February 26, 2024 Explor Foods Foodomics. 2024;2:43–66
    DOI: https://doi.org/10.37349/eff.2024.00025
    Times Cited: 0
    Open Access
    Original Article
    Exploring green extraction methods to obtain polyphenols from partially defatted chia (Salvia hispanica L.) flour
    Aim: The extraction of polyphenols is commonly accomplished using conventional techniques such as solid-liquid and liquid-liquid extraction, which are associated with the use of high quantities o [...] Read more.
    Micaela Antón ... Rafael Borneo
    Published: October 31, 2023 Explor Foods Foodomics. 2023;1:221–234
    DOI: https://doi.org/10.37349/eff.2023.00017
    Times Cited: 0
    Open Access
    Atlantic algae as food and their extracts
    Among the species of the rich algological flora of the North Atlantic, some can be used for direct consumption in human food, although few are currently cultivated on a large scale and/or marketed f [...] Read more.
    Leonel Pereira
    Published: April 27, 2023 Explor Foods Foodomics. 2023;1:15–31
    DOI: https://doi.org/10.37349/eff.2023.00003