Exploration and Application of Natural Antimicrobial Agents and Bio-Preservatives in Food Products for Enhanced Safety and Shelf Life

A special issue of Sustainable Food Connect (ISSN 3078-3720).

Special Issue Editors

Mahmoud Abughoush, PhD Lead Guest Editor Al Ain University, Abu Dhabi, UAE

Sam Salhi Aldalali, PhD Co-Guest Editor Food Science, Guilin Tourism University, China

Special Issue Information

The increasing consumer demand for chemical-free food products has driven the food industry toward safer, natural alternatives to synthetic preservatives. Synthetic additives, although effective in preserving food quality and extending shelf life, have raised concerns due to their potential health risks and negative consumer perceptions. Consequently, there is a growing interest in natural antimicrobial agents. and bio-preservatives, which offer safer and environmentally friendly solutions.

Background and Rationale:

Traditional chemical preservatives, though effective, often raise concerns regarding toxicity, allergic reactions, and long-term health risks. With growing awareness about food safety and sustainability, the industry is shifting towards natural antimicrobial agents such as plant extracts (e.g., essential oils), microbial metabolites (e.g., bacteriocins like nisin), and enzymes (e.g., lysozyme). These natural compounds not only inhibit microbial growth but also meet consumer demand for 'natural' and 'organic' labeling.

Objectives:

• To identify and evaluate potential natural antimicrobial agents from plant, microbial, and animal sources.
• To study their effectiveness against common foodborne pathogens (e.g., Listeria monocytogenes, E. coli, Salmonella).
• To assess the impact of these bio-preservatives on the sensory, nutritional, and physicochemical properties of selected food products.
• To develop formulation strategies for their application in food systems (e.g., dairy, meat, and ready-to-eat products).

Topics of interest:

The issue will cover a range of topics, including, but not limited to:

• Introduction to Natural Antimicrobials and Bio-Preservatives
• Synergistic Effects with Other Preservation Methods
• Mechanisms of Antimicrobial Action
• Use with nanotechnology for delivery systems
• Evaluation Techniques for Antimicrobial Activity
• Regulatory and Safety Considerations
• Applications in Food Systems
• Stability during processing and storage
• Impact on Sensory and Nutritional Properties
• Genetic engineering for improved bio-preservative production
• Smart packaging with integrated antimicrobials
• Future Prospects and Research Directions
• Artificial Intelligence and preservative research

Target Audience

Researchers are invited to submit original research articles, reviews, and visionary perspectives relevant to the scope of the special issue.

Benefits of submitting by the deadline

• No article processing charges
• Complimentary language editing

For further details, please contact the editorial office at: info@scifiniti.com

Valorization of Food Waste for Sustainable Nutrition and Food Processing

A special issue of Sustainable Food Connect (ISSN 3078-3720).

Special Issue Editors

Moawiya A. Haddad, PhD Lead Guest Editor Department of Nutrition and Food Technology, Al-Balqa Applied University, Salt, Jordan

Overview and Rationale

The special issue “Valorization of Food Waste for Sustainable Nutrition and Food Processing” aims to showcase recent advances, innovations, and applications in transforming food waste streams into value-added products that contribute to sustainable diets, food security, and environmental protection.

Globally, approximately one-third of all food produced is lost or wasted, representing not only an ethical and economic challenge but also a significant environmental burden in terms of greenhouse gas emissions, water usage, and resource depletion. Valorization of food waste through innovative technologies offers a transformative pathway toward circular economy principles, reducing environmental footprints while generating functional ingredients, bioactive compounds, alternative proteins, and sustainable food products.

Objectives

1. To highlight emerging scientific knowledge and technological innovations in food waste valorization.
2. To examine scalable processing technologies that transform by-products and waste into functional and nutritional products.
3. To explore socio-economic, policy, and regulatory frameworks that enable sustainable food waste valorization.
4. To provide a platform for interdisciplinary dialogue bridging food technology, nutrition science, environmental sustainability, and industry applications.

Scope

The special issue welcomes original research articles, reviews, case studies, and short communications from academia, industry, and policymakers.

Topics of Interest

Topics may span from fundamental research to applied innovations, including industrial implementation and policy perspectives.

1. Valorization of fruit and vegetable by-products into functional ingredients and nutraceuticals
2. Edible films, biodegradable packaging, and bio-based materials from food waste
3. Conversion of cereal and legume processing residues into high-value food products
4. Fermentation and enzymatic processes for nutrient enhancement and waste reduction
5. Biotechnological approaches for transforming dairy and meat industry waste
6. Life cycle assessment (LCA) and environmental impact of food waste valorization
7. Extraction and stabilization of bioactive compounds from food processing streams
8. Regulatory, safety, and quality considerations for valorized food products
9. Upcycling food waste into alternative protein sources (microalgae, insect protein, single-cell protein)
10. Socio-economic and policy perspectives on integrating food waste valorization in sustainable food systems

We also encourage submissions from other fields, such as neuroscience and developmental biology, that offer cross-disciplinary insights into microenvironmental regulation.

Benefits of submitting by the deadline

• No article processing charges
• Complimentary language editing

For further details, please contact the editorial office at: info@scifiniti.com

Persistent Chemical Contaminants and Organic Pollutants in Food Systems: Insights into Food Safety and Human Health

A special issue of Sustainable Food Connect (ISSN 3078-3720).

Special Issue Editor

Muhammad Ashar Ayub, PhD Lead Guest Editor Institute of Agro-Industry and Environment, The Islamia University of Bahawalpur, Punjab, Pakistan

Overview and Rationale

Food quality and safety are being threatened by presence of persistent contaminants and pollutants originating from both natural and anthropogenic activities. Heavy metals (pollutants and nutrients being in excess), pesticide residues, polycyclic aromatic hydrocarbons (PAHs), dioxins, persistent organic pollutants (POPs), Per- and Polyfluoroalkyl Substances (PFAS), micro/nano plastics and some nanoparticles (metallic and carbon based) are just few examples. These substances have potential to accumulate in the environment and entering food systems and human food chain often resulting in chronic exposure through dietary intake. Moreover, global challenges of intensive agriculture, increasing water scarcity, industrialization and environmental degradation have heightened the need to monitor, properly assess and mitigate this risk for food chains.

Objectives

This special issue aims to attract cutting-edge research and critical reviews that are prominent in addressing the occurrence, fate and risk of persistent contaminants and pollutants in food systems. The objective is to provide a comprehensive understanding and foster scientific exchange to know how these substances affect food quality, public health and nutritional safety. By attracting work on traditional and emerging pollutants’ threats, the Special Issue will explore innovative approaches for pollutant’s monitoring, health risk assessment and potential remedial works to ensure sustainable and safe food production.

Scope

This Special Issue welcomes submissions from multidisciplinary perspectives, including food science, toxicology, environmental/soil chemistry, environmental sciences, geochemistry, agronomy and public health.

Topics of Interest

1. Occurrence, Sources and Fate of Pollutants
2. Noval Analytical Approaches for Tackling Food Contamination
3. Heavy Metals in Food Systems
4. Food Safety Risk of Contaminant Mixtures
5. Emerging Pollutants in Food
6. Climate Change Influence on Pollutants’ Fate in Global Food Systems
7. Micro and Nano plastics as Contaminant in Food Packaging industry
8. Innovative Remediation Strategies for Safe and Sustainable Food Production from Contaminated Lands
9. Pesticide Residues and Food Quality
10. Policy, Regulation and Risk Communication on Persistent Contaminants and Pollutants in Food

Benefits of submitting by the deadline

• No article processing charges
• Complimentary language editing

For further details, please contact the editorial office at: info@scifiniti.com

Circular Bioeconomy and Waste-to-Resource Pathways for Sustainable Food Systems

A special issue of Sustainable Food Connect (ISSN 3078-3720).

Special Issue Editors

Ashootosh Mandpe, PhD Lead Guest Editor Assistant Professor (Grade 1), Indian Institute of Technology Indore, India

Sonam Paliya, PhD Lead Guest Editor Alexander Von Humboldt Fellow, RWTH Aachen, Germany

Overview and Rationale

The global food system faces unprecedented challenges: feeding a projected 9.7 billion people by 2050 while operating within planetary boundaries and addressing climate change imperatives. Current linear food production models generate approximately 1.6 billion tonnes of food waste annually, representing 30% of global food production and contributing 8-10% of global greenhouse gas emissions. Simultaneously, food systems consume 70% of freshwater resources and occupy 40% of terrestrial land, creating cascading environmental pressures.

The circular bioeconomy paradigm offers transformative potential by reimagining waste streams as valuable resources, creating closed-loop systems that maximize resource efficiency while minimizing environmental impact. This approach aligns with multiple Sustainable Development Goals (SDGs 2, 6, 7, 12, 13, 15) and supports the transition toward climate-neutral, resilient food systems.

Objectives

• To consolidate cutting-edge research on technological innovations enabling waste-to-resource transformations in food systems while advancing scientific understanding of circular bioeconomy principles.
• To encourage interdisciplinary collaboration among biotechnology, systems engineering, economics, and policy sciences to fill existing knowledge gaps.
• To deliver evidence-based frameworks for scaling circular bioeconomy solutions from laboratory to landscape implementation.
• To contribute actionable knowledge toward achieving Sustainable Development Goals and climate targets through sustainable food system transformation.

Scope

This special issue explores the transformative nexus between technological innovation and systems transformation in circular bioeconomy applications, with particular emphasis on waste-to-resource pathways that can revolutionize global food systems. The scope encompasses novel bioconversion pathways and process optimization strategies that leverage advanced biotechnological tools, including synthetic biology, precision fermentation, and next-generation bioprocessing technologies. Digital technologies enabling circular supply chains represent another critical dimension, incorporating blockchain applications for traceability, IoT-enabled monitoring systems for resource efficiency optimization, and artificial intelligence platforms for waste stream management and predictive analytics.

The innovation framework extends beyond technological solutions to encompass comprehensive economic models and innovative financing mechanisms that can support scalable circular ventures while ensuring financial viability and market competitiveness. Policy instruments and governance frameworks constitute a vital component, addressing regulatory barriers, incentive structures, and international coordination mechanisms necessary for widespread circular economy adoption. The special issue particularly emphasizes regional adaptation strategies, recognizing that circular bioeconomy solutions must be tailored to diverse socio-economic conditions, climatic variations, and cultural contexts while maintaining core sustainability principles.

Social acceptance and behavioural dimensions receive substantial attention, acknowledging that technological innovation alone cannot drive systems transformation without addressing consumer preferences, community engagement, and capacity building requirements. The scope includes comprehensive impact assessment methodologies that capture environmental, social, and economic benefits across multiple scales, from local community implementations to national policy frameworks. This holistic approach ensures that research contributions address real-world implementation challenges while advancing theoretical understanding of circular bioeconomy principles and their practical applications in sustainable food system transformation.

Topics of Interest

1. Biotransformation of food and agricultural residues
2. Food–Energy–Water Nexus Solutions
3. Anaerobic Digestion and Bioenergy Integration in Agri-Food Waste Management
4. Advanced Bioprocessing and Bioconversion Technologies
5. Biochar and Bioenergy from Biomass Residues
6. Nutrient recovery and soil regeneration
7. Bioplastics and Biopolymers from Food and Agri-Residues
8. Fermentation-Derived Foods from Waste Streams
9. Life-Cycle Assessment and Sustainability Metrics
10. Behavioral and Cultural Dimensions of Food Waste Reduction

Benefits of submitting by the deadline

• No article processing charges
• Complimentary language editing

For further details, please contact the editorial office at: info@scifiniti.com