Publicação
Sustainable approaches to food processing: a review of green extraction technologies, natural fermentation and analytical quality validation
| dc.contributor.author | Figurek, Aleksandra | |
| dc.contributor.author | Rocha, João Miguel | |
| dc.date.accessioned | 2026-07-09T15:14:23Z | |
| dc.date.available | 2026-07-09T15:14:23Z | |
| dc.date.issued | 2026-06-01 | |
| dc.description.abstract | The modern food industry faces increasing pressure to reduce environmental impacts, while at the same time preserving product safety, quality, nutritional value, and industrial relevance. This review synthesizes three related pillars of sustainable food processing: green extraction technologies, natural fermentation, and analytical quality validation. Green extraction methods can reduce dependence on conventional organic solvents, shorten processing time, and support the extraction of bioactive compounds from plant materials and by-products of the food industry. Natural fermentation is a low-impact biotechnological approach to improve sensory quality, shelf life, nutritional value, and valorization of low-cost raw materials or residues. However, sustainability cannot be judged only through lower consumption of resources or general “green” claims. It also requires analytical confirmation of the content of bioactive compounds, oxidative stability, contaminants, authenticity, traceability, standardization, and product safety. In response to reviewers’ recommendations, the review includes a transparent literature selection protocol, a clearer distinction of challenges, research gaps, and future perspectives, as well as additional quantitative comparative tables covering extraction technologies, fermentation applications, and analytical methods. The review shows that the future of sustainable food processing depends on integrating extraction, fermentation, by-product valorization, foodomics approaches, life cycle thinking, real-time monitoring, and industrial-scale validation within the circular economy. | eng |
| dc.identifier.doi | 10.3390/su18125826 | |
| dc.identifier.eid | 105043225159 | |
| dc.identifier.other | 69d55855-1508-4dde-a42f-21961f97b9dd | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/58603 | |
| dc.identifier.wos | 001803905600001 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | MDPI | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Circular food systems | eng |
| dc.subject | Valorization of by-products | eng |
| dc.subject | Analytical quality validation | eng |
| dc.subject | Process validation | eng |
| dc.subject | Foodomics | eng |
| dc.subject | Life cycle assessment | eng |
| dc.subject | Ingredients with a clean-label profile | eng |
| dc.subject | Isolation of bioactive compounds | eng |
| dc.title | Sustainable approaches to food processing: a review of green extraction technologies, natural fermentation and analytical quality validation | |
| dc.type | review article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 12 | |
| oaire.citation.volume | 18 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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