285,990 results on '"FOOD industry"'
Search Results
2. STILL PROCESSING.
- Author
-
Ducharme, Jamie
- Subjects
FOOD industry ,CHICKEN as food ,WEIGHT gain ,HOUSEHOLD budgets ,FOOD additives ,SALT-free diet - Abstract
This article explores the debate surrounding ultra-processed foods and their impact on health. The author discusses a controversial experiment conducted by Dr. Chris van Tulleken, who found negative effects on his health after consuming a diet of mostly processed foods. However, the article also highlights the perspective of Jessica Wilson, a registered dietitian, who argues that demonizing all ultra-processed foods ignores the diverse range of options within this category and fails to consider the socioeconomic factors that influence people's food choices. The article acknowledges that more research is needed to fully understand the effects of processed foods on health and emphasizes the importance of considering individual circumstances and nutritional quality when making dietary recommendations. [Extracted from the article]
- Published
- 2024
3. Digital twin-enabled process control in the food industry: proposal of a framework based on two case studies.
- Author
-
Tancredi, Giovanni Paolo Carlo, Bottani, Eleonora, and Vignali, Giuseppe
- Subjects
FOOD industry ,DIGITAL twins ,MANUFACTURING execution systems ,PILOT plants ,INDUSTRY 4.0 - Abstract
Nowadays many processes in the food industry are monitored in an automatic way, with the purpose of minimising the need for workforce and of ensuring the proper control of the quality and safety of the foodstuff. All the sensors share data with a centralised management unit, where often a Manufacturing Execution System collects and evaluates them. As reported in recent research, however, a further step that can be undertaken, exploiting Industry 4.0 enabling technologies, is the implementation of digital twin approaches, with the additional aim to prevent possible issues during production. In line with these considerations, this work aims at showing two different digital twin models intended for improving the control of as many real food systems. Liquid and powder fluids are taken as examples for highlighting the differences in the optimization of the two food processes, as well as for fully exploring the potential of the digital twin approach. Finally, based on the real data taken from two pilot plants, a framework for the selection of the best digital twin tool in the food sector is delineated. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
4. The influence of Industry 4.0 enabling technologies on social, economic and environmental sustainability of the food sector.
- Author
-
Stefanini, R. and Vignali, G.
- Subjects
SUSTAINABILITY ,FOOD industry ,INDUSTRY 4.0 ,FOOD science ,EDUCATIONAL change ,NUTRITION education ,FOOD prices - Abstract
In the context of great changes in the food industry, the aim of this research is to investigate if and how the implementation of 4.0 enabling technologies can enhance the economic, environmental and social sustainability of the food sector. A systematic literature review, using a combination of 12 keywords, was carried out on Scopus database with defined inclusion and exclusion criteria in order to answer four selected research questions. Overall, 50 relevant papers were retrieved and analysed by Mendeley and Excel with descriptive statistics. VOSviewer was used for co-occurrence and co-authorship analysis. Results illustrate that the interest in the topic has grown, in particular in Italy, and resume the benefits achievable by the implementation of 4.0 technologies in food industries. Social impacts are new job positions, ergonomic design of workplaces, changes in educational institutions, improved nutrition and better animal welfare. Positive aspects are related even to economic growth, improving food chain performances and decreasing companies' costs. Finally, it allows energy, water, CO
2 emissions and food savings. Overall, the work provides a helpful overview to food manufacturers and producers, recommending the introduction of I4.0 technologies to positively influence the sustainable development of the sector and remain competitive in the market. [ABSTRACT FROM AUTHOR]- Published
- 2024
- Full Text
- View/download PDF
5. Sales forecasting of a food and beverage company using deep clustering frameworks.
- Author
-
Mitra, Rony, Saha, Priyam, and Kumar Tiwari, Manoj
- Subjects
SALES forecasting ,FOOD industry ,GAUSSIAN mixture models ,RANDOM forest algorithms ,RETAIL industry ,HIERARCHICAL clustering (Cluster analysis) - Abstract
The competition among Food & Beverage companies has substantially increased in today's age of digitization. Sales forecasting is one of their main challenges. Due to space limitations, employee shortages, and rising online demand, retail sales forecasting became extremely important for Food and Beverage companies. This research analyzed the sales data of a multinational Food & Beverage Company. It proposed a framework using Gaussian Mixture Model (GMM) clustering, Hierarchical Agglomerative Clustering (HAC), and Random Forest algorithm for forecasting sales. This model analyzes the impact of the weekends, holidays, promotional activities, customer sentiments, festivals, and socio-economic situations in sales data and is able to forecast sales ranging from one to 15 months. An investigation of the suggested model's performance compared to numerous cutting-edge sales forecasting techniques is carried out to show its efficacy. Here, we demonstrate that the proposed hybrid model surpasses current predicting and computing efficiency methods. The results of this study can help retail managers to allocate resources and manage inventories in well-informed ways. The findings suggest that combining many strategies may produce the most precise forecasts. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
6. Digital twin implementation for performance improvement in process industries- A case study of food processing company.
- Author
-
Maheshwari, Pratik, Kamble, Sachin, Belhadi, Amine, Mani, Venkatesh, and Pundir, Ashok
- Subjects
DIGITAL twins ,FOOD industry ,BUSINESS planning ,FOOD chemistry ,INDUSTRY 4.0 - Abstract
In recent years, the emerging Digital Twin (DT) paradigm under Industry 4.0 has been attracting more attention from both practitioners and academia due to its dynamic capabilities. Most DT studies are theoretical and deal with hypothetical analysis, whereas fewer studies are available on real-life empirical cases. Due to dynamic problem-solving capabilities, DT technologies are widely used in performance improvement analysis in food processing companies (FPC) despite limited implication's for business strategies. Our study incorporates the DT technologies with an implementation case study on FPC and accomplishes the real-life problem of the food processing company (FPC). Moreover, the proposed DT research framework demonstrates the various DT implementation stages, such as strategic mapping and physical-virtual space replica, with rigorous analysis. The results show that DT enhances the existing system's machine availability, allocation efficiency, technical efficiency, worker efficiency, utilization rate, effectiveness, step ratio, and throughput rate. The proposed physical-virtual interface model is executed using AnyLogic software with JAVA-enabled programming. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
7. A GRASP for a real-world scheduling problem with unrelated parallel print machines and sequence-dependent setup times.
- Author
-
Iori, Manuel, Locatelli, Alberto, and Locatelli, Marco
- Subjects
SETUP time ,FOOD industry ,FOOD packaging ,SCHEDULING ,MACHINERY ,FOOD banks - Abstract
We consider a real-world scheduling problem arising in the colour printing industry. The problem consists in assigning print jobs to a heterogeneous set of flexographic printer machines and finding a processing sequence for the jobs assigned to each machine. The machines are characterised by a limited sequence of colour groups and can equip additional components (e.g. embossing rollers and perforating rolls) to process jobs that require specific treatments. The process to equip a machine with an additional component or to clean a colour group takes a long time, with the effect of significantly raising the setup times. The aim is to minimise a weighted sum of total weighted tardiness and total setup time. The problem derives from the activities of an Italian food packaging company. To solve it, we developed a greedy randomised adaptive search procedure equipped with several local search procedures. The excellent performance of the algorithm is proved by extensive computational experiments on real-world instances, for which it produced good-quality solutions within a limited computing time. The algorithm is currently in use at the company to support their weekly scheduling decisions. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
8. Heuristic algorithms for integrated workforce allocation and scheduling of perishable products.
- Author
-
Bolsi, Beatrice, de Lima, Vinícius Loti, Alves de Queiroz, Thiago, and Iori, Manuel
- Subjects
METAHEURISTIC algorithms ,HEURISTIC algorithms ,FLOW shops ,CONSTRAINT programming ,LABOR supply ,GENETIC algorithms ,SCHEDULING - Abstract
We study a problem from a real-world application, in which a daily set of orders must be processed following two stages, consisting of preparing perishable products on benches and allocating them to conveyors to be packed in disposable trays. Daily decisions must be made regarding the number and start time of working shifts, the number of workers and their allocation to machines, and the scheduling of orders in a two-stage flexible flow shop environment. The flow shop environment of the studied problem is common in many industries of perishable products, making the problem very general. The problem involves a number of operational constraints, and three objective functions that are minimised in a lexicographic way. To solve the problem, we implement a constructive heuristic and embed it within three metaheuristics: a Random multi-start algorithm (MR), a Biased random key genetic algorithm (BRKGA), and a Variable neighbourhood search (VNS) based one. We perform computational experiments over a set of realistic instances, and present a lower bound obtained from a constraint programming model for the scheduling counterpart. The results of the experiments show that the BRKGA is the most effective in practice for the integrated problem of workforce allocation and scheduling. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
9. ‘We simply cannot continue to eat the way we do’.
- Author
-
Lawton, Graham
- Subjects
- *
VEGETARIAN foods , *DEFORESTATION , *FOOD industry , *BEHAVIORAL sciences , *INGESTION , *MEAT industry - Abstract
Sophie Attwood, a behavioural scientist, is using her research to encourage people to make more sustainable food choices. Rather than simply presenting facts about diet and climate change, Attwood uses behavioural science techniques to persuade individuals to choose greener options. Her research focuses on working with food service companies to implement strategies such as menu engineering and using indulgent, taste-focused language to promote plant-based options. Attwood believes that individual choices can have a significant impact, as the cumulative effect of small changes in diet can scale up and contribute to addressing climate change. [Extracted from the article]
- Published
- 2024
- Full Text
- View/download PDF
10. Comparison of bioelectricity production from food industry wastewater treatment using Pseudomonas fluorescens with Pseudomonas aeruginosa in microbial fuel cell.
- Author
-
Saleema, Dudekula and Ethiraj, Baranitharan
- Subjects
- *
PSEUDOMONAS aeruginosa , *MICROBIAL fuel cells , *RENEWABLE energy sources , *FOOD industry , *WASTEWATER treatment - Abstract
This study compares the power generated for two chambers MFCs controlled by Pseudomonas aeruginosa as well as Pseudomonas fluorescens utilizing effluent from the food sector. Materials containing Pseudomonas aeruginosa (N = 20) as well as Pseudomonas fluorescens (N = 20) were collected using MFC (G power 80%) as well as incubated for 11 days. Utilizing a digital multimeter, voltages emission was determined, and spatial electrical weight, strength, and electricity were computed for every category based on the results. Because of its abundant, varied, and productive microbes, Pseudomonas aeruginosa (2473 mW/m3) controlled MFC was shown to produce more electricity than Pseudomonas fluorescens (1945 mW/m3). A separate investigation revealed that Pseudomonas aeruginosa powered MFC power production was substantially higher (p < 0.005) than Pseudomonas fluorescens. This work demonstrates that Pseudomonas aeruginosa operated MFC is capable of generating more power compared to Pseudomonas fluorescens. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
11. Identifying the frozen food business omni-channel retail strategy in Bandung.
- Author
-
Djamaludin, D., Puspita, Nita, and Selamat, S.
- Subjects
- *
FOOD industry , *FROZEN foods , *MARKETING , *FINANCIAL literacy , *CHOICE (Psychology) - Abstract
Micro, Small, and Medium Enterprises or commonly abbreviated as MSMEs are business groups managed by certain people or business entities whose criteria are determined based on Law Number 20 of 2008. Currently, there are more than 65 million MSMEs spread across Indonesia [3], while in Bandung City, West Java Province, there are around 160,000 [6]. In this study, one example of a frozen food company in the city of Bandung, which has the characteristics of the small business category [10], has an average sales turnover of 30 million per month, employees are less than 10 people, various frozen food products are their own production, run a business for more than 3 years, have resellers<10, sales are carried out through the social media network whatsapp only. From the results of the initial research, it can be seen, from the product side and buyer experience, it is found that the products produced by the company are very satisfying and unique, and in terms of sales channels, they have not reached the electronic market or resellers in cities spread across Java. Therefore, it can be seen that there is a great opportunity to develop and expand its market reach through various sales channels both online and offline. This research is a start to determine a more appropriate omni-channel retail strategy in its development and implementation. The results showed the need for an integrated and efficient system in terms of product management, inventory, marketing sales, reporting from various channels that will be entered by the company. Companies can choose and utilize the right technology according to the needs and financial capabilities of the company. This can be done by calculating the Return on Investment (ROI) of the creation or utilization of software and related infrastructure, namely by measuring the potential of software applications and related infrastructure, to increase revenue, reduce costs, increase customer satisfaction, and achieve operational efficiency. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
12. Sodexo SA SWOT Analysis.
- Subjects
FOOD industry ,SWOT analysis - Abstract
A SWOT Analysis of the food service company Sodexo SA is presented.
- Published
- 2024
13. Canada Food & Drink Report.
- Subjects
FOOD industry ,BEVERAGE industry - Abstract
An industry report for the food & drink industry in Canada is presented from publisher BMI, a Fitch Solutions Company with topics including market value, food & drink SWOT, and business forecasts for the industry.
- Published
- 2024
14. BMI Research: Australia Food & Drink Report.
- Subjects
FOOD industry ,BEVERAGE industry - Abstract
An industry report for the food and drink industry in Australia is presented from publisher BMI, with topics including market value, market segmentation, and business forecasts for the industry.
- Published
- 2024
15. BMI Research: Germany Food & Drink Report.
- Subjects
FOOD industry ,BEVERAGE industry ,BUSINESS forecasting - Abstract
An industry report for the food & drink industry in Germany is presented from Fitch Solutions, with topics including household spending on food, alcoholic drinks and non-alcoholic drinks; market trends like plant-based food initiatives; and business forecasts for the industry.
- Published
- 2024
16. BMI Research: France Food & Drink Report.
- Subjects
FOOD industry ,BEVERAGE industry ,BUSINESS forecasting - Abstract
An industry report for Food & Drink industry of France is presented, from publisher Business Monitor International (BMI), with topics include forecast of the industry; market overview and competitive landscape within the industry.
- Published
- 2024
17. BMI Research: Mexico Food & Drink Report.
- Subjects
FOOD industry ,BEVERAGE industry - Abstract
An industry report for the food and drink industry in Mexico is presented from publisher BMI, with topics including market value, market segmentation, and business forecasts for the industry.
- Published
- 2024
18. BMI Research: China Food & Drink Report.
- Subjects
FOOD industry ,BEVERAGE industry ,BUSINESS forecasting - Abstract
An industry report for food & drink industry of China is presented, from publisher Business Monitor International (BMI) with topics include industry forecast; market overview and competitive landscape within the industry.
- Published
- 2024
19. BMI Research: United States Food & Drink Report.
- Subjects
FOOD industry ,BEVERAGE industry ,BUSINESS forecasting - Abstract
An industry report for food & drink industry of the U.S. is presented, from publisher Business Monitor International (BMI) with topics include industry forecast; market overview and competitive landscape within the industry.
- Published
- 2024
20. United Kingdom Food & Drink Report.
- Subjects
FOOD industry ,BEVERAGE industry - Abstract
An industry report for the food & drink industry in United Kingdom is presented from publisher BMI, a Fitch Solutions Company with topics including market value, food & drink SWOT, and business forecasts for the industry.
- Published
- 2024
21. The hidden cost of everything.
- Author
-
Lawton, Graham
- Subjects
- *
CONSCIOUSNESS raising , *COST accounting , *INDUSTRIAL costs , *ENVIRONMENTAL degradation , *FOOD industry - Abstract
The article discusses the hidden costs of goods and services and the need for a system called true cost accounting (TCA) to address these externalities. Currently, the price we pay for products does not reflect the full cost of their production, consumption, and disposal, including environmental and social damage. TCA aims to capture these costs and create a globally accepted accounting system. While some progress has been made in the food and agriculture sector, TCA needs to be applied to all economic activities. The article emphasizes that the goal is not to increase prices for consumers, but to raise awareness and drive change among agribusiness and food companies. [Extracted from the article]
- Published
- 2023
22. NOT SO SWEET.
- Author
-
Cox, David
- Subjects
- *
SWEETENERS , *BERRIES , *FOOD industry , *CONFECTIONERY , *PACKAGED foods , *HYPOGLYCEMIA , *NONNUTRITIVE sweeteners - Abstract
Sweeteners based on the miracle berry, a rare sugar from figs and a new kind of sugar crystal are all vying to take the top spot. So, for all their sweetness, low-calorie sugar replacements have often had to settle for certain niches, such as flavouring diet drinks or chewing gum, or accompanying sugar rather than totally displacing it from food. A 2022 survey of different foods and beverages worldwide conducted by Russell and her colleagues found that the use of non-sugar sweeteners in drinks is increasing, as is their use in packaged foods in many countries. There are also sweeteners derived from sugar alcohols, such as the naturally occurring sorbitol and xylitol, which are roughly as sweet as table sugar but contain less than half the calories. [Extracted from the article]
- Published
- 2023
23. A proposed framework for multi-tier supplier performance in sustainable supply chains.
- Author
-
Kazançoglu, Yigit, Ozturkoglu, Yucel, Mangla, Sachin Kumar, Ozbiltekin-Pala, Melisa, and Ishizaka, Alessio
- Subjects
SUPPLY chains ,SUPPLY chain management ,ORGANIZATIONAL transparency ,SUPPLIERS ,FOOD industry - Abstract
Over the past few years, supply chains have become globalised and multi-tiered. These factors complicate their structure as the focal company is responsible for the problems experienced at each stage in the multi-tier supply chain. The critical issue for focal companies in managing their multi-tier supply chain is to adopt sustainability standards. One of the study's contributions is the role of weight determination in the tiers and evaluation of alternative suppliers in facilitating the effective management of multi-tier supply chains, especially in complex industries such as the food industry. The other contribution of this study is its proposition for a multi-stage framework based on sustainability concerns. The study identifies 14 criteria for companies in diffusing sustainability standards throughout multi-tier supply chains. The weights of these criteria are determined for each tier of the food supply chain using the Best Worst Method. Results show that the 'environmental' criteria are most important for supply chain tiers in the food industry. Supply chain visibility/traceability is the most important criteria for the first tier, followed by environmental responsibilities, for the second and environmental competencies for the third. Finally, for the food company, PROMETHEE is used to evaluate three alternative suppliers for each tier. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
24. Circular supply chain management in post-pandemic context. A qualitative study to explore how knowledge, environmental initiatives and economic viability affect sustainability
- Author
-
Kaur, Mandeep, Palazzo, Maria, and Foroudi, Pantea
- Published
- 2024
- Full Text
- View/download PDF
25. How does strategic agenda building affect valuation of supply resources and sourcing policies? A case from the food industry
- Author
-
Hjørringgaard, Karina and Andersen, Poul Houman
- Published
- 2024
- Full Text
- View/download PDF
26. Food prices in the United States during COVID-19: generalized facts on price inflation and volatility
- Author
-
Volpe, Richard J., Cai, Xiaowei, Roldan, Presley, and Stevens, Alexander
- Published
- 2024
- Full Text
- View/download PDF
27. Improved multi-food allergen analysis of processed foods using HRAM-LC–MS/MS with an ELISA-validated extraction solution and MS sample prep kit.
- Author
-
Oyama, Yuriko, Hamasaka, Tomoko, Okada, Hideki, Nagashima, Yoshiki, and Morita, Minoru
- Subjects
- *
PROCESSED foods , *ENZYME-linked immunosorbent assay , *FOOD industry , *ALLERGENIC extracts , *FOOD chemistry - Abstract
Food allergens in processed foods are affected by heating, processing, and the food matrix. To conduct highly reliable tests, extracting allergens into test solutions is necessary for appropriate detection. In addition to the commonly used enzyme-linked immunosorbent assay (ELISA), liquid chromatography-mass spectrometry (LC–MS), which has the advantage of simultaneously detecting multiple allergens in foods, is being increasingly used. When managing food allergens at food manufacturing sites, obtaining the same measured values is desirable, regardless of the analytical method used. Therefore, in this study, we focused on the importance of pretreatment steps for LC–MS when examining food allergens in processed foods, which can be difficult to analyze. The ELISA method uses food extracts optimized for analyzing allergens in processed foods. We developed a high-resolution accurate mass spectrometry (HRAM)-LC–MS/MS method using the same food extract used in the ELISA method and an MS sample preparation kit. Multiple food allergen analysis was performed using 1, 5, 10, and 20 ppm of allergen-incurred processed foods. Overall, a strong correlation was observed between the measured values of HRAM-LC–MS/MS and ELISA, demonstrating the applicability of multi-allergen analysis using LC–MS. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
28. Ultrasonic‐assisted extraction of nanocellulose from sweet potato residue and its application in noodles.
- Author
-
Gao, Xueli, Li, Guanghui, Wang, Yonghui, Guo, Weiyun, He, Shenghua, and Huang, Jihong
- Subjects
- *
RESPONSE surfaces (Statistics) , *SWEET potatoes , *DIETARY fiber , *NOODLES , *FOOD industry , *ULTRASONICS - Abstract
Enhancing the amount of dietary fiber without compromising the quality of noodles remains a challenge in the food industry. This study aimed to optimize the ultrasound‐assisted extraction parameters to enhance the yield of nanocellulose from sweet potato residue (SPR) using a response surface methodology. The impact of SPR nanocellulose on noodles' physicochemical properties was also explored. Results showed that the optimal extraction conditions for nanocellulose from SPR were identified as 180.73 U/mL cellulase concentration, 4.28 h ultrasonic time, 444.12 W ultrasonic power, and 14.17 h enzymatic hydrolysis time. The max yield of nanocellulose was 15.93% at optimum extraction conditions. Increasing the amount of SPR nanocellulose resulted in a reduction in the optimal cooking time, water absorption, elongation index, and springiness, as well as an increase in the breaking rate, cooking loss, hardness, gumminess, and chewiness of the noodles. Sensory analysis revealed higher acceptability of the noodles with 6%–12% SPR nanocellulose compared to other treatments. Microstructure demonstrated that noodles with 0%–18% SPR nanocellulose exhibited fewer holes and denser network structures, but higher SPR nanocellulose damaged the protein network. Those findings suggested that noodles with less than 12% SPR nanocellulose exhibited higher quality. This research provided the foundation for the development of nanocellulose‐enriched foods. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
29. From waste to wealth: sustainable approaches and novel strategies in the utilisation of food and dairy by‐products – a critical review.
- Author
-
Dadhaneeya, Harsh, Nema, Prabhat K., and Pawar, Krantidip R.
- Subjects
- *
BIBLIOMETRICS , *FOOD industry , *CIRCULAR economy , *EXECUTIVES , *DAIRY industry - Abstract
Summary The correct application of by‐products produced in the food and dairy industries is essential for attaining sustainability goals and minimising waste. By‐products, which used to be viewed as throwaway materials, have lately been recognised as valuable sources. By‐products can have significant nutritional, physiological and economic value. This paper addresses the novel techniques and technologies that have been employed to successfully transform these by‐products into products with value‐added hybrid products; there are also some instances of success mentioned, as well as the trends that will likely have an impact on the sector in the coming years. Through case studies and scientific insights, the reader may discover how businesses and society as a whole can benefit from using by‐products. Overall, the goal of this endeavour is to demonstrate the transformative potential of using food and dairy by‐products and to serve as an avenue of encouragement and knowledge for researchers, business executives and policymakers interested in increasing the value of by‐products in the food and dairy sectors. Despite the fact that there are a few articles on the utilisation of food and dairy by‐products, none of them have employed bibliometric analysis to reach insights. The present study is an exemplary instance of looking into the evolution of publication patterns over time, suggesting the need for additional research in this area. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
30. A sustainable bioprocess technology for producing food-flavour (+)-γ-decalactone from castor oil-derived ricinoleic acid using enzymatic activity of Candida parapsilosis: Scale-up optimization and purification using novel composite.
- Author
-
Syed, Naziya, Singh, Suman, Chaturvedi, Shivani, Kumar, Prashant, Kumar, Deepak, Jain, Abhinav, Sharma, Praveen Kumar, Nannaware, Ashween Deepak, Chanotiya, Chandan Singh, Bhambure, Rahul, Kumar, Pankaj, Kalra, Alok, and Rout, Prasant Kumar
- Subjects
- *
CASTOR oil , *BIOTECHNOLOGY , *MICROBIAL cells , *BIOCONVERSION , *FOOD industry - Abstract
Ricinoleic acid (RA) from castor oil was employed in biotransformation of peach-flavoured γ-decalactone (GDL), using a Candida parapsilosis strain (MTCC13027) which was isolated from waste of pineapple crown base. Using four variables—pH, cell density, amount of RA, and temperature—the biotransformation parameters were optimized using RSM and BBD. Under optimized conditions (pH 6, 10 % of microbial cells, 10 g/L RA at 28°C), the conversion was maximum and resulted to 80 % (+)-GDL (4.4 g/L/120 h) yield in shake flask (500 mL). Furthermore, optimization was achieved by adjusting the aeration and agitation parameters in a 3 L bioreactor, which were then replicated in a 10 L bioreactor to accurately determine the amount of (+)-GDL. In bioreactor condition, 4.7 g/L (>85 %) of (+)-GDL is produced with 20 % and 40 % dissolved oxygen (1.0 vvm) at 150 rpm in 72 h and 66 h, respectively. Further, a new Al-Mg-Ca-Si composite column-chromatography method is developed to purify enantiospecific (+)-GDL (99.9 %). This (+)-GDL is 100 % nature-identical as validated through 14C-radio-carbon dating. Thorough chemical investigation of enantiospecific (+)-GDL is authenticated for its use as flavour. This bioflavour has been developed through a cost-effective biotechnological process in response to the demand from the food industry on commercial scale. • Efficient Candida parapsilosis (MTCC 13027) strain produces (+)- γ -Decalactone (GDL). • Biotransformation parameters were optimized through RSM and Box Behnken Design. • (+)- γ -GDL is produced 4.4 g/L/120 h in shake-flask and 4.7 g/L/64 h in 10 L bioreactor. • Novel Al-Mg-Ca-Si composite produced to purify 99 % (+)- γ -GDL through Column. • (+)-GDL is identified 100 % biobased and safe for food-flavour application. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
31. Understanding the societal dilemma of genetically modified food consumption: a stimulus-organism-response investigation.
- Author
-
Xu Hui, Amponsah, Randy Kwaku, Antwi, Samuel, Gbolonyo, Patrick Kweku, Ameyaw, Moses Agyemang, Bentum-Micah, Geoffrey, and Adjei, Edward Oppong
- Subjects
GENETICALLY modified foods ,CHINESE people ,FOOD consumption ,FOOD industry ,CONSUMERS - Abstract
Consumer worries about their health and the environment are drawing attention to the usage of genetically modified food on a global scale. The study aims to provide fresh insight into how consumers view GM foods and how they plan to respond to them. Data were collected from Chinese consumers, who are at the advanced stage of GM food, and Ghanaians, who are at the early stage of GM food. The data were analyzed using Smart PLS, R-Studio, and SPSS. Based on a valid response from nine hundred and seventy-six (976) respondents across the two countries, the results demonstrate the dynamics of GM acceptance among consumers and provide valuable insights for policymakers and businesses in the GM foods industry. Our research adds up to the relatively fewer studies which have addressed GM food consumption likelihood from consumers across different stage of GM food readiness. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
32. Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases.
- Author
-
Li, Xiaoxiao, Wang, Yu, Wu, Jing, Jin, Zhengyu, Dijkhuizen, Lubbert, Svensson, Birte, and Bai, Yuxiang
- Subjects
- *
GLYCOSYLTRANSFERASES , *FOOD industry , *NEW product development , *WHEAT starch , *DIGESTION , *ENZYMES - Abstract
Modification of starch by transglycosylases from glycoside hydrolase families has attracted much attention recently; these enzymes can produce starch derivatives with novel properties, i.e. processability and functionality, employing highly efficient and safe methods. Starch-active transglycosylases cleave starches and transfer linear fragments to acceptors introducing α-1,4 and/or linear/branched α-1,6 glucosidic linkages, resulting in starch derivatives with excellent properties such as complexing and resistance to digestion characteristics, and also may be endowed with new properties such as thermo-reversible gel formation. This review summarizes the effects of variations in glycosidic linkage composition on structure and properties of modified starches. Starch-active transglycosylases are classified into 4 groups that form compounds: (1) in cyclic with α-1,4 glucosidic linkages, (2) with linear chains of α-1,4 glucosidic linkages, (3) with branched α-1,6 glucosidic linkages, and (4) with linear chains of α-1,6 glucosidic linkages. We discuss potential processability and functionality of starch derivatives with different linkage combinations and structures. The changes in properties caused by rearrangements of glycosidic linkages provide guidance for design of starch derivatives with desired structures and properties, which promotes the development of new starch products and starch processing for the food industry. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
33. Review of the valorization initiatives of brewing and distilling by-products.
- Author
-
Umego, Ekene Christopher and Barry-Ryan, Catherine
- Subjects
- *
BEVERAGE industry , *SUSTAINABILITY , *FOOD industry , *BIOTECHNOLOGY , *CIRCULAR economy , *ALCOHOLIC beverages - Abstract
Beer and spirits are two of the most consumed alcoholic beverages in the world, and their production generates enormous amounts of by-product materials. This ranges from spent grain, spent yeast, spent kieselguhr, trub, carbon dioxide, pot ale, and distilled gin spent botanicals. The present circular economy dynamics and increased awareness on resource use for enhanced sustainable production practices have driven changes and innovations in the management practices and utilization of these by-products. These include food product development, functional food applications, biotechnological applications, and bioactive compounds extraction. As a result, the brewing and distilling sector of the food and drinks industry is beginning to see a shift from conventional uses of by-products such as animal feed to more innovative applications. This review paper therefore explored some of these valorization initiatives and the current state of the art. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
34. Tracking perishable foods in the supply chain using chain of things technology.
- Author
-
Sathiya, V., Nagalakshmi, K., Raju, K., and Lavanya, R.
- Subjects
- *
FOOD industry , *FOOD supply , *SOCIAL responsibility , *BLOCKCHAINS , *PERISHABLE foods - Abstract
Modern food supply chains are intrinsically sophisticated due to their multi-participant and multi-echelon structure, which are challenging to handle high turbulent business environment. The development of Perishable Food Supply Chains (PFSC) has to be strong enough to manage any type of disruptions in the food industry. At the same time, the food processing industry must also take responsibility for the social and environmental consequences of their deeds. This has further led to performance deterioration and intensified design complexity. Recently, digitalization and Blockchain technology (BCT) have brought unfathomed rebellions in PFSC. Despite the potential and market hype, the application of BCT to track the perishable products and status of in-transit shipments is still a challengingtask for the food industry due to privacy and security issues, restricted transactional and scalability performance, deficiency of industry standards and managerial abilities, etc. However, integrating the BCT with the eventual benefits of the Internet of Things (IoT) (i.e., Chain of Things (CoT)) increases the performance of good traceability in any supply chain. The proposed CoT-based Track and Trace system (CoT-TTS) employs a set of IoT devices, BCT, and Adaptive Neuro-Fuzzy Inference System (ANFIS). The performance of CoT-TTS is evaluated through a case study using an EOSIO platform. The effectiveness of the proposed system is evaluated in terms of depth, breadth, access, and precision of the transactions. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
35. In vitro digestion and fermentation of the whole goji berry: Bioactive ingredients change and impacts on human gut microbiota.
- Author
-
Wang, Jinghan, Ren, Yanming, Ye, Xingqian, Zhang, Huiling, and Tian, Jinhu
- Subjects
- *
GUT microbiome , *HUMAN microbiota , *PHENOLS , *FOOD industry , *FATTY acids , *BERRIES , *DIGESTION - Abstract
Goji berry (
Lycium barbarum L.) is a nutrient‐rich fruit and has received enormous interest for its health benefits. The beneficial effects of goji berry are linked to the absorption of bioactive compounds within the gastrointestinal digestion process and colon fermentation. Nonetheless, how certain bioactive compounds were released, and metabolism changed of the consumption of whole goji berries were still unclear. Therefore, the present study aimed to evaluate the digestion characteristics of key bioactive compounds in whole goji berries with an in vitro digestion model, and the effects of whole goji berries on the structure of gut microbiota were also investigated. Results showed that a significant release of carbohydrates during the digestion process, peaking within the first 15 min of the intestinal phase (421.4 ± 5.82 mg GE/g, dry weight, respectively), was observed, and the phenolic release reached the highest in the first 15 min of the gastric phase. Meanwhile, the bioaccessibilities of phenolic compounds and carbohydrates were determined to be 63.87% and 80.40%, respectively, after intestinal digestion. In addition, the undigested fractions of goji berries could be further fermented to produce short‐chain fatty acids, which decreased the colon pH value (from 7.38 to 6.71) as well as theFirmicutes/Bacteroidetes ratio. Moreover, the goji berries regulated the composition of gut microbiota by promoting beneficial bacteria such asBacteroides ,Parabacteroides , andParaclostridium , whereas inhibiting the proliferation of harmful bacteria (e.g.,Fusobacterium ). Our results indicated that the goji berry exhibited significant bioactivity during the digestion and fermentation stage and might provide some new insights into the utilization of goji berries in healthy food processing. [ABSTRACT FROM AUTHOR]- Published
- 2024
- Full Text
- View/download PDF
36. Will e-consumers wait longer for a more sustainable on-demand food delivery? A choice experiment using green information.
- Author
-
Wibowo, Budhi, Zahra, Nabila, and Hafilda, Meirlin
- Subjects
- *
ELECTRIC bicycles , *ECOLOGICAL impact , *INTRINSIC motivation , *FOOD industry , *PRICES - Abstract
The rapid growth of on-demand food delivery has sparked concerns about its societal and environmental impact. While alternative solutions like group ordering and electric bikes aim to address these issues, their adoption is hindered by inconveniences, mainly due to the longer delivery times, which are critical in food delivery. Price incentives such as discounts have traditionally been used as compensation, but questions about their long-term feasibility persist. This study assesses whether providing carbon footprint information can reduce the reliance on price incentives, especially when compensating for longer delivery times. Through a mixed-design experiment with 215 e-consumers in Greater Jakarta, we found that green information effectively encourages more sustainable delivery choices, similar to discounts. However, combining green information with discounts adds little value, suggesting that emphasizing green information alone could reduce financial costs and foster intrinsic motivation. Additionally, female and younger consumers are more responsive to green information, indicating the potential for targeted sustainability efforts in the on-demand food delivery sector. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
37. 亚麻籽粉对面条品质和消化特性的影响.
- Author
-
王贝贝, 张永顺, 郭洪涛, 孙晓冬, 黄现青, 程 琳, 白 歌, and 马 燕
- Subjects
GLYCEMIC index ,FLOUR ,FOOD texture ,FOOD industry ,NOODLES - Abstract
Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2024
- Full Text
- View/download PDF
38. Food circular economy and safety considerations in waste management of urban manufacturing side streams.
- Author
-
Yeo, Ying Tong, Lim, Cia Min, Huaco, Alfonso Isaias Vargas, and Chen, Wei Ning
- Subjects
CIRCULAR economy ,WASTE management ,FOOD industry ,FOOD supply ,VALUE chains - Abstract
In food circular economy, the utilization of food manufacturing side streams (FMSS) offers significant potential instead of being discarded. However, reincorporating FMSS into the food value chain raises food safety concerns due to potential food hazards. This perspective explores food safety risks associated with circular management of FMSS by using a 'Quad-Modal hazard dynamic' approach with case studies. Future research and advancements in food safety control strategies are also discussed. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
39. Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages.
- Author
-
Kitessa, Daniel Asfaw
- Subjects
FERMENTED foods ,NUTRITIONAL value ,PATHOGENIC microorganisms ,FERMENTATION ,FOOD industry ,FERMENTED beverages ,CEREALS as food - Abstract
Fermentation is the oldest biotechnology in which a metabolic process carried out without the involvement of oxygen. It is one of the food processing methods that improve the nutrient contents and sensorial properties with potentially reducing or eliminating pathogenic microorganisms and natural toxins. The aim of this review is to compare, contrast and summarize the scientific data on the effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages. The results of this review showed that fermentation improves the nutritional value of some proximate composition such as crude protein and fat contents, while decreases the carbohydrate and crude fiber contents. It also improves the bioavailability, antioxidant activities and sensory properties of cereal-based foods and beverages. This review concluded that fermentation improves the nutritional quality of proximate composition, bioavailability of minerals and phytochemicals, and decrease the anti-nutritional factors of cereal-based fermented foods and beverages. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
40. 发酵食品中微生物交叉保护策略及其 作用机制研究进展.
- Author
-
郭欣然, 田 缘, 孔保华, 张 欢, 秦立刚, and 陈 倩
- Subjects
MICROBIAL cells ,MANUFACTURING processes ,AMINO acids ,FOOD industry ,MICROORGANISMS - Abstract
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2024
- Full Text
- View/download PDF
41. 蛋白质分子表面氨基酸突变提高植酸酶 YiAPPA 的活性和热稳定性.
- Author
-
曾 静, 郭建军, 王 通, and 袁 林
- Subjects
MOLECULAR structure ,STRUCTURAL frame models ,AMINO acid residues ,MOLECULAR dynamics ,FOOD industry ,PHYTASES - Abstract
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2024
- Full Text
- View/download PDF
42. Assessing the cost barrier for small and medium food processing businesses to meet Preventive Controls for Human Foods standards.
- Author
-
Fitzsimmons, Jill Ann, Kinchla, Amanda J., and Allingham, Christina
- Subjects
- *
FOOD standards , *COST analysis , *FOOD safety , *FOOD industry , *FOOD science , *COST estimates - Abstract
The Preventive Controls for Human Food Rule regulation under the Food Safety Modernization Act sets new food safety standards. Both food safety educators and small and medium sized food processing businesses that manufacture certain value-added or processed foods lack knowledge regarding costs to prepare, implement, and manage ongoing food safety practices under the new standards. Current food safety training materials do not acknowledge costs or provide content addressing potential costs, and food safety educators do not have information needed to guide development of relevant materials that address costs. We combine economics and food science principles and use mixed methods to identify and estimate cost barriers for food processing businesses through an interdisciplinary research and extension project in the Northeast U.S. We first modify Preventive Controls extension programming to acknowledge costs and test how modified programming improves self-reported knowledge about costs. Materials that acknowledge that costs are associated with meeting standards significantly increases participants' self-reported perceived knowledge of costs by 1.3 points on a 1-to-5-point Likert scale. Compared with programming areas in which detailed content is provided, however, improvements in knowledge of costs lags behind overall knowledge gains (3.2 for costs versus 4.1 for food safety content). To fill this content gap, we next conduct semi-structured group interviews with a subset of participants (N = 10), develop a costs analysis framework, and measure actual costs associated with Preventive Controls. We find that initial costs average $20,000 per business to plan, implement, and manage standards, and almost $8,000 in every subsequent year to manage. We demonstrate that even modest interventions can reduce cost barriers for businesses seeking to meet compliance standards. We provide food safety educators with concrete cost information to support businesses to pursue Preventive Controls standards. Study results imply that low-cost methods could improve food safety in mid-scale supply chains. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
43. Effects of different adzuki bean flour additions on structural and functional characteristics of extruded buckwheat noodles.
- Author
-
Zhao, Chaofan, Zhou, Jiankang, Zhang, Zhuo, Wang, Wenting, Guo, Shengyuan, Bai, Yu, Xue, Yajie, Zhu, Yuting, Gao, Fei, Ren, Guixing, and Zhang, Lizhen
- Subjects
- *
FOURIER transform infrared spectroscopy , *NOODLES , *GLYCEMIC index , *FUNCTIONAL foods , *BUCKWHEAT , *FOOD industry - Abstract
BACKGROUND RESULTS CONCLUSION Understanding the effects of different additions of adzuki bean flour (ABF) on structural and functional characteristics of extruded buckwheat noodles is important in developing high‐quality starchy foods with desirable glycemic indexes. This study explored how varying amounts of ABF in extruded buckwheat noodles influenced their structural and functional characteristics.The findings indicated that adding ABF substantially boosted the levels of protein and flavonoids, while decreasing the content of fat and starch. Adding ABF to the noodles extended the optimum cooking time and led to a reduction in both the stickiness of the cooked noodles and the pore size of the starch gel structure, compared with pure buckwheat noodles. Fourier transform infrared spectroscopy indicated that R1047/1022 increased with the content of ABF increased, while R1022/995 decreased. X‐ray diffraction showed that the relative crystallinity of buckwheat noodles was enhanced with increasing ABF amount. Adding ABF notably significantly decreased the estimated glycemic index. The buckwheat noodles extruded with 20% ABF addition demonstrated notably stronger α‐glucosidase inhibitory effects than those extruded with no ABF addition.The present study demonstrates that the additions of ABF improved the structure and hypoglycemic activity of extruded buckwheat noodles while decreasing starch digestibility, and the optimal value was reached at an ABF addition of 20%. The study might fill gaps in starch noodle research and provide a new strategy for the development of functional food in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
44. Ad Nauseam: Nationalism and racism in Italian food stories.
- Author
-
Poppi, Fabio Indìo Massimo
- Subjects
- *
CULTURAL nationalism , *ITALIAN cooking , *CULTURAL identity , *FOOD industry , *CULTURAL property - Abstract
This study delves into the complex ways in which narratives about food function as mediums for conveying nationalist and racist ideologies, highlighting a broad view that encompasses discriminatory ideologies like xenophobia, nativism, suprematism, and protectionism. Given the pivotal role of food in cultural identity and symbolism – a role particularly pronounced in the rich food heritage of Italian culture – this research offers profound insights into the subtle manifestations of nationalism and racism within the context of Italian food culture. Employing semi-structured interviews with thirty individuals from diverse backgrounds in the Italian food sector, including production, preparation, and distribution, the study unveils that expressions of nationalism and racism often stem from a deep-seated impulse to defend and protect Italian cultural heritage. However, the investigation also uncovers the inherent ambiguities and contradictions in these attitudes, illustrating how nationalist and racist sentiments are frequently set aside in efforts to promote and globalize Italian culinary traditions. This paradox underscores the complex and often contradictory nature of cultural nationalism and racism, challenging the consistency of such ideological stances in the face of globalization. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
45. High performance computational approach to study model describing reversible two-step enzymatic reaction with time fractional derivative.
- Author
-
Chethan, H. B., Turki, Nasser Bin, and Prakasha, D. G.
- Subjects
- *
FRACTIONAL calculus , *NONLINEAR equations , *CHEMICAL reactions , *DRUG development , *FOOD industry - Abstract
Enzyme reactions have numerous applications in diverse disciplines of science like chemistry, biology and biomechanics. In this study, we examine the role and act of enzymes in chemical reactions which is considered in the frame of fractional order model. The proposed model includes system of four equations which are studied via Caputo fractional operator. The systems of non-linear equations are evaluated by a semi-analytical approach called q -homotopy analysis transform method. The uniqueness and existence of the solutions has been investigated through fixed point theorem. The solutions of the proposed model are achieved through the considered method and the obtained outcomes are in the form of series which shows rapid convergence. The solutions are computed and graphs are plotted for the obtained results using mathematica software. The achieved results by the proposed method are unique and illustrate the significant dynamics of the considered model via 3D plots and graphs. The results of this study demonstrate the importance and effectiveness of projected derivative and technique in the analysis of time dependent fractional mathematical models. This study also gives an idea to extend the applications of enzymatic reactions in drug development, bio mechanics, and chemical reactions in various cellular metabolisms. Also, enzymatic reactions have a vital role in the fields of the food industry for processing food, in biotechnology for the manufacture of biofuels, and in metabolic engineering to design metabolic pathways. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
46. Trends in the healthiness and nutrient composition of packaged products sold by major food and beverage companies in New Zealand 2015 to 2019.
- Author
-
Young, Leanne, Kidd, Bruce, Shen, Stephanie, Jiang, Yannan, Eyles, Helen, Marshall, Josephine, Schultz, Sally, Chan, Jasmine, Sacks, Gary, and Mhurchu, Cliona Ni
- Subjects
- *
FOOD industry , *PACKAGED foods , *RETAIL industry , *FOOD quality , *FOOD composition , *SOFT drinks - Abstract
Background: Dietary risk factors are the leading cause of death globally and in New Zealand (NZ). Processed packaged foods are prevalent in the food supply and contribute excess amounts of sodium, saturated fat, and sugar in diets. Improving the nutritional quality of these foods has the potential to reduce population chronic disease risk. We aimed to evaluate the healthiness using the Australasian Health Star Rating (HSR, from 0.5 to 5 stars, with 5 being the healthiest) and nutrient composition (sodium, saturated fat, and total sugar) of packaged products manufactured by the largest NZ-based food and beverage companies in NZ 2015–2019. This analysis relates to a larger study evaluating structured engagement with food companies to improve nutrition-related policies and actions. Methods: Data was sourced from Nutritrack, a NZ-branded supermarket-sourced food composition database. The largest NZ-based companies from annual retail sales revenue (n = 35) were identified using 2019 Euromonitor data. All relevant products of the selected companies were extracted for analysis. Products included totalled 17,795 with a yearly range of 3462–3672 products. The primary outcome was a nutrient profile score estimated using HSR. Healthiness was defined as ≥ 3.5 stars. Secondary outcomes were sodium, total sugar, and saturated fat per 100 g/100 mL. All outcomes were assessed overall, by food company, and food category. Change over time was tested using linear mixed models, adjusting for major food categories and cluster effects of food companies controlling for multiple comparisons. Model-adjusted mean differences between years were estimated with 95% confidence intervals. Results: There was a small statistically significant increase in mean HSR between 2015 and 2019 (0.08 [0.15,0.01], p = 0.024). Mean total sugar content decreased over the same period (0.78 g/100 g [0.08,1.47], p = 0.020), but there were no significant changes in mean sodium or saturated fat contents. Seven of the 13 categories showed small increases in mean HSR (0.1–0.2). Most categories (9/13) exhibited a reduction in mean total sugar content. Conclusions: Between 2015 and 2019, there were slight improvements in the nutritional quality of selected packaged foods and drinks in NZ. Much more substantive changes are needed to address the health-related burden of unhealthy diets, supported by stronger government action and less reliance on voluntary industry initiatives. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
47. Low‐calorie d‐allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake.
- Author
-
Xie, Xiaofang, Yu, Lingyin, Lin, Qiongxi, and Huang, Dejian
- Subjects
- *
BAKED products , *FOOD industry , *FOOD texture , *GELATION , *PYRAZINES - Abstract
Practical Application d‐Allulose, a C‐3 epimer of d‐fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low‐calorie nature, d‐allulose has garnered increasing interest in the food industry. This study was the first attempt to explore the effect of d‐allulose as a sucrose replacer on the properties of sponge cake, a widely consumed high‐sugar product. Substituting sucrose with d‐allulose generated negligible impact on the batter system, while pronounced differences in physicochemical properties of cakes were detected, including specific volume, texture, microstructure, color, and antioxidant activity. In addition, sponge cake containing d‐allulose displayed a distinctive aroma volatile profile, with more furans and pyrazines generation. Furthermore, correlations of physicochemical properties across all formulations were depicted, and the potential mechanism behind the property alterations modulated by d‐allulose was revealed from the perspectives of starch gelatinization and browning reactions. Overall, this study provides insights into the application potential of d‐allulose as a sucrose substitute in bakery product.This study elucidates the effect of d‐allulose as a low‐calorie sugar substitute on sponge cakes. This finding is valuable for the food industry, providing insights into a healthier alternative to traditional sugar in baked goods. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
48. Using palm oil residue for food nutrition and quality: from palm fatty acid distillate to vitamin E toward sustainability.
- Author
-
Pramana, Angga, Kurnia, Dihan, Firmanda, Afrinal, Rossi, Evy, AR, Nur Hasnah, and Putri, Vivin Jenika
- Subjects
- *
FOOD industry , *FOOD additives , *FOOD packaging , *PALM oil industry , *FOOD quality - Abstract
Increasing global palm oil production yields a valuable palm fatty acid distillate (PFAD) – a rich vitamin E (Vit‐E) source and multifunctional ingredient in the food agro‐industry – that can be utilized to achieve sustainability. This article reviews trends in the use and role of PFAD and its Vit‐E in the food sector and proposes an integrated agro‐industrial concept toward sustainability. Vit‐E can be separated from PFAD with diverse and impactful pharmaceutical activities, including antioxidant, anti‐inflammatory, anticancer and anti‐ultraviolet effects. Based on in vivo experimental tests, PFAD and Vit‐E supplementation can enhance the productivity and quality of livestock‐based food products. PFAD is a plasticizer and antistatic packaging material in food packaging systems, and its derivatives can be used as food additives. Meanwhile, the Vit‐E molecule in packaging can extend food shelf life by maintaining color stability, reducing lipid oxidation and rancidity, adding antimicrobial properties, and influencing changes in packaging properties such as water vapor, tensile strength, melting point and other physical properties. Toward sustainability, an integrated agro‐industrial design has been proposed to implement clean production, increase the added value of palm oil industry residues, minimize environmental risks and increase profits to achieve long‐term social welfare. In conclusion, PFAD residues and their Vit‐E content have shown broad benefits in the food sector and prospects toward sustainability. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
49. The change in food service costs associated with increasing the healthiness of ready‐to‐eat food provision: A systematic scoping review.
- Author
-
Naughton, Shaan S., Subhi, Moosa, Boelsen‐Robinson, Tara, Blake, Miranda R., Ananthapavan, Jaithri, and Peeters, Anna
- Subjects
- *
FOOD service , *FOOD industry , *NUTRITION policy , *DATABASE searching , *PROFITABILITY - Abstract
Summary Increasing the healthiness of food retail environments is an identified mechanism to help halt rising rates of diet‐related non‐communicable diseases. Previous studies on healthy food environment adoption report that retailers' perceptions of loss of profitability and higher food costs are often barriers to change. Despite this, actual changes to profitability and food costs have not been fully explored. This study aimed to systematically scope the evidence relating to changes to food costs or profitability when changes are made to increase the healthiness of food and drinks sold by food service retailers. Nine databases were searched, with studies included from settings that sold ready‐to‐consume items, with interventions to increase the healthiness of menus, and reporting food environment/nutrition outcomes, and cost/profit outcomes. Of the 12 studies included, the majority were conducted in the United States and in school settings. Most studies indicated that increasing the healthiness of food service retail environments resulted in neutral or favorable financial outcomes. Food costs and/or profit changes were most often monitored via simple accounting measures. While further research is needed to strengthen the evidence on financial outcomes of healthier food provision, this review indicates that some perceived barriers to change may not be warranted. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
50. Jackfruit Seeds, a Promising Functional By-Product for the Food Industry: A Review.
- Author
-
López-Martínez, Julieta Melissa, Ahmad, Imran, and Traynor, Mark
- Subjects
- *
BAKED products , *JACKFRUIT , *FOOD industry , *FUNCTIONAL foods , *BIOACTIVE compounds , *SAPONINS - Abstract
Jackfruit seeds, often dismissed as by-products, are a powerhouse of nutrients and bioactive compounds. This comprehensive review explores various aspects of jackfruit seeds, including their nutritional composition, bioactive compounds, and health-promoting properties. Jackfruit seeds are a rich source of starch (12.86–17.90 g/100 g), protein (18%), fiber (1.56–3.92 g/100 g), minerals, and bioactive compounds such as phenolics, flavonoids, and saponins. These bioactive compounds have been found to protect against oxidative stress-related diseases. Moreover, jackfruit seeds demonstrate promising health effects, including antidiabetic, anticancer, hepatoprotective, and antimicrobial properties. Incorporating jackfruit seed flour in bakery products enhances their nutritional profiles and improves their functional properties, such as high oil and water absorption capacity. Comprehending the nutritional profile, health-promoting attributes, and functional characteristics of jackfruit seeds holds paramount importance. This knowledge serves as a cornerstone for advancing the creation of bakery food items endowed with enriched nutritional profiles and promising health benefits, which could be of significant interest to the food industry. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
Catalog
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.