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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]

The widespread adoption of Poly(3-hydroxybutyrate) (PHB) encounters challenges due to its higher production costs compared to conventional plastics. To overcome this obstacle, this study investigates the use of low-cost raw materials and optimized production methods. Specifically, food processing byproducts such as corn germ and corn bran were utilized as solid substrates through solid-state fermentation, enriched with molasses and cheese whey. Employing the One Factor at a Time technique, we examined the effects of substrate composition, temperature, initial substrate moisture, molasses, and cheese whey on PHB production at the flask scale. Subsequently, experiments were conducted at the bioreactor scale to evaluate the influence of aeration. In flask-scale experiments, the highest PHB yield, reaching 4.1 (g/kg Initial Dry Weight Substrate) (IDWS) after 72 hours, was achieved using a substrate comprising a 1:1 mass ratio of corn germ to corn bran supplemented with 20 % (v/w) cheese whey. Furthermore, PHB production in a 0.5-L packed-bed bioreactor yielded a maximum of 8.4 (g/kg IDWS), indicating a more than 100 % increase in yield after 72 hours, with optimal results achieved at an aeration rate of 0.5 l/(kg IDWS. h). • PHB was synthesized using a mixture of agricultural and food waste substrates. • The impact of operational variables on PHA production in SSF was determined. • Temperature, moisture, substrate composition and cheese whey affected on process. • SSF was scaled up to a packed-bed bioreactor to investigate aeration rate effect. • Maximum PHB production reached 8.4 (g/kg IDWS) using Cupriavidus necator. [ABSTRACT FROM AUTHOR]

• Bulk cold stores are key in the perishable produce cold handling chain. • The 16 cities had cold storage capacity of 4.5 m3 per 1000 inhabitants. • Temperature varied significantly from set points in all the cold stores. • Majority (90.3% by volume) of the cold stores were privately owned. Investment in the food cold chain has been reportedly identified as a solution to extensive postharvest losses worldwide. However, cold chain investment in the Ugandan food value chain is largely unknown. This study located, characterised, and determined the efficacy of bulk cold storage facilities used in handling perishable agricultural food produce in the 16 city districts of Uganda. Only 9/16 city districts had bulk cold storage facilities, translating to a cold storage capacity of 4.5 m3 per 1,000 inhabitants. The private sector owned the highest proportion by volume (90.3%) of these facilities with the highest volume used for handling multiple perishable products (11,590 m3). Generally, temperature varied significantly from the respective set points in the facilities. Variations were observed for between 1/3 to 3/4 of the logged period above maximum allowable storage temperatures for the different products, showing efficacy lapses. These results indicate investment and management gaps and opportunities in this indelible sector in food value chain by both government and private sector players. [ABSTRACT FROM AUTHOR]

• This study establishes a hierarchical structure of implication barriers to the resilient food supply chain. • A synthetical decision model integrating the IVTSF-CoCoSo'B is presented. • The IVTSF decision framework is used to estimate the AI advantages in alleviating the barriers to building RFSC. Despite the fact that artificial intelligence (AI) techniques are increasingly influencing economic and societal dynamics, certain aspects of AI's role in structural change, such as enhancing the resilience of supply chains, have not been thoroughly explored in academic research. Thus, we first identify thirteen variables that are influential in shaping the structural transformation of food supply chains. These variables are chosen based on the financial, technological, social, and organizational challenges to building resilience within the food supply chain. Then, we generate an interval-valued T-spherical fuzzy Combined Compromise Solution (CoCoSo)'B model to uncover the role of AI in the supply chain dynamics and structural change of the food sector. After that, we explore the role of AI in alleviating the factors in building resilience within the food supply chain through the generated decision model and expert interview. The result also reveals that the AI advantage A d 2 "Enhancing information sharing among nodes" (1.983) has the most potential to influence organizational adoption behavior. The outcomes of the present study can provide a new decision-support technique for uncovering the effects of AI on supply chain dynamics and structural change in the food sector. [ABSTRACT FROM AUTHOR]

Postbiotics are recognized as the most innovative, multidisciplinary biotechnological approach. Each year, the quantity of research results and patents grows. According to PubMed, around 250 research papers in the field of postbiotics were cited in 2023, followed by approximately 74 publications in early 2024. Concurrently, the global postbiotic market has grown significantly, becoming one of the most formidable markets in the biotic sector. Yet, there is no thorough analysis of the current progress of the postbiotics market or how research studies and discoveries can impact the quantity and quality of postbiotics. This review provides an insightful perspective on current consumer brands and highlights the latest therapeutic and non- therapeutic applications in the postbiotics market. In comparison to other therapeutic agents such as antibiotics, probiotics, and growth boosters, this review suggests that postbiotics are an effective and eco-friendly alternative therapy. Furthermore, postbiotics, an industrially sustainable technology, are highlighted, shedding light on the development of biotic markets. [Display omitted] • Postbiotics are a promising trend in both therapeutic and non-therapeutic markets. • Postbiotics enhance the immune system and strengthen defensive mechanisms against various disorders. • Postbiotics are an eco-friendly alternative to antibiotics and growth promoter therapies. • Postbiotic research enriches biotic markets by developing new detergents, biofuels, and artificial intelligence-based research tools. [ABSTRACT FROM AUTHOR]

Lysozyme, an antimicrobial agent, is extensively employed in the food and healthcare sectors to facilitate the breakdown of peptidoglycan. However, the methods to improve its catalytic activity and secretory expression still need to be studied. In the present study, twelve lysozymes from different origins were heterologously expressed using the Komagataella phaffii expression system. Among them, the lysozyme from the European flat oyster Ostrea edulis (oeLYZ) showed the highest activity. Via a semi-rational approach to reduce the structural free energy, the double mutant Y15A/S39R (oeLYZ dm) with the catalytic activity 1.8-fold greater than that of the wild type was generated. Subsequently, different N-terminal fusion tags were employed to enhance oeLYZ dm expression. The fusion with peptide tag 6×Glu resulted in a remarkable increase in the recombinant oeLYZdm expression, from 2.81 × 103 U mL–1 to 2.11 × 104 U mL–1 in shake flask culture, and eventually reaching 2.05 × 105 U mL–1 in a 3-L fermenter. The work produced the greatest amount of heterologous oeLYZ expression in microbial systems that are known to exist. Reducing the structural free energy and employing the N-terminal fusion tags are effective strategies to improve the catalytic activity and secretory expression of lysozyme. [Display omitted] • Lysozymes from different origins were expressed solubly in eukaryotic system. • Lysozyme from Ostrea edulis (oeLYZ) showed the highest activity. • The catalytic activity of the oeLYZ was improved via semi-rational design. • Peptide tag 6×Glu significantly facilitated the secretory expression of oeLYZ. • High-density fermentation production of oeLYZ was achieved. [ABSTRACT FROM AUTHOR]

Humidity sensors using triboelectric nanogenerators (TENGs) technology can provide continuous operation without the need for additional batteries. These sensors provide sustainable and self-powered humidity monitoring solutions, that can be utilized in various agriculture platforms and food processing industries. In this work, a sol-gel method is utilized to process the bismuth ferrite (abbreviated as BFO) materials and a simple mould pressing method to obtain freestanding Ethylene-vinyl acetate (abbreviated EVA)-BFO composites. These composites were characterized to shed light upon structural and microstructural properties. The single electrode mode operating TENG was fabricated having 2 cm × 2 cm active area at various wt.% of BFO onto EVA-based composites to compare the electrical response. The 5 wt.% BFO-EVA-based composites/FEP-based TENG generates a voltage and current of 45 V and 800 nA. Further, the TENG device was tested for long-term stability for 400 s, and charging of various capacitors having capacitance values such as 0.1 μF, 1 μF, 4.7 μF, and 10 μF along with 3 times charging/discharging cycles of 0.1 μF capacitor have been demonstrated. The humidity sensing mechanism elucidated which follows the conduction process based on the Grotthuss proton hopping mechanism. The TENG demonstrates a sensitivity of 0.53 V/RH% over the relative humidity range from 25 % to 85 %. The powering of the wristwatch confirms that fabricated TENG can be a reliable power source for future low-power electronics. [ABSTRACT FROM AUTHOR]

In the present investigation, spray drying independent operating conditions such as the inlet air temperature (A-IAT 130, 150 and 170 °C), outlet air temperature (B-OAT 60, 70 and 80 °C), needle speed (C-NS 3S, 4S, 5S), maltodextrin concentration (D-MD 10, 15, 20 %), pump speed (E-PS 5, 10, 15 mL/min) and water/grape pomace ratio (F-W/GP ratio 10, 15, 20) were optimized to develop the spray-dried grape pomace powder (SDGPP) with maximum yield. The impact of these conditions on total phenolic contents (TPC), total flavonoid contents (TFC), and antioxidant activity (DPPH· values) of SDGPP samples were analyzed. The independent spray drying factors (IAT, OAT, NS, MD, PS, and W/GP ratio) impart a strong direct effect (p ≤ 0.05) on powder yield, TPC, TFC, and DPPH· values. The interaction effects (A × B, A × C, A × D, A × E, A × F, B × C, B × D, B × E, B × F, C × D, C × E, C × F, D × E, D × F, and E × F) of independent variables were noted non-significant (p ≥ 0.05) for response values. After validation of the model and verification of results, the independents' variables were found in the range of 170 °C (IAT), 80 °C (OAT), 4S (NS), 15 % (MD), 10 mL/min (PS) and 15 (W/GP ratio) for yield (64.7 ± 1.18 %), TPC (7.66 ± 0.53 mg GAE/g), TFC (3.19 ± 0.30 mg CE/g) and DPPH· 140.3 ± 1.59 (100 µL/mL), respectively. The decrease in TPC, TFC, and DPPH· values of SDGPP samples was noted during 60 days of storage at 25 ± 2 °C and 65 ± 5 % RH (p ≤ 0.05) but not greater than unprocessed samples. It could be concluded that the protection of phenolic contents and retention of antioxidant activity of dried powders can be achieved at optimized spray drying conditions for discerning food and byproduct processing industries. [Display omitted] • Spray drying of phenolics rich grape pomace is a promising method for encapsulation. • Interaction for spray drying independent factors was optimized for pomace powder. • The quality of raw and spray-dried grape pomace was evaluated during storage. [ABSTRACT FROM AUTHOR]

Three-dimensional (3D) food printing is an emerging trend in additive manufacturing and rapid prototyping. Based on a real-world scenario originating from 3D-printed food manufacturing, this paper investigates a single vacation queue with a connected fluid-type inventory. In such an integrated system, customers' orders for personalized products arrive following a Poisson process, and the first-in-first-out principle governs the service discipline at the service facility. Since some raw materials used in food manufacturing are stored in fluid form, the quantity required for each customer is no longer unit-sized. We suppose that each customer consumes an exponential amount of items upon service completion. When the stock becomes empty, the server leaves the system on vacation and hires specialists to adjust and maintain the processing equipment during this time. Adopting the well-known (s , S) control policy, internal production with an exponential lead time is used to replenish the inventory. Under the assumption that customers who arrive during the stock-out period and the remaining vacation time are lost, we derive the explicit product form solution for the system state joint distribution by converting integral equations to equivalent ordinary differential equations. Furthermore, with the help of these joint probability distributions, mathematical formulas are also developed to estimate system performance metrics. Finally, incorporating these metrics into a cost function, an optimal (s , S) inventory policy and its corresponding minimum cost can be numerically determined. • Production fluid-type inventory model originating from 3D-printed food manufacturing is constructed. • Server's vacation mechanism is firstly introduced into production fluid-type inventory model. • The explicit product form solution for the system state joint distribution is derived. • A concise method for solving Kolmogorov forward equation with integral terms is demonstrated. • The optimal (s, S) inventory policy and its corresponding minimum cost rate are numerically studied. [ABSTRACT FROM AUTHOR]

In recent years, the food industry has faced a number of complex challenges related to both quality control and sustainability. Ensuring consumer safety and satisfaction remains a cornerstone of the food industry, supported by stringent standards that address the risks of contamination and spoilage. However, variability in raw materials, processing techniques and storage conditions are just some of the factors that affect quality in the food industry. To manage this high variability, it is essential to analyse the production process and factors that most influence food quality, aiming to predict and minimise food waste, thereby ensuring a sustainable process. This convergence of quality control and sustainability goals provides fertile ground for machine learning applications. By improving defect detection, process optimisation, resource allocation and predictive maintenance, these models help to improve product quality and reduce environmental impact. This article aims to explore the various applications of machine learning models in the food industry, where the variability of raw materials and the difficulty of controlling production and environmental factors challenge the use of traditional methods. The quality control and sustainability of an industrial corn cakes production process is used as a case study. [ABSTRACT FROM AUTHOR]

In this paper, we adopt an exploratory, descriptive single-case study design in a food wholesale industry to illustrate (i) how the personal AI assistant adds value to the sales process and the company, and (ii) how human-like top expert AI suggestions enhance sales people competences. The significance of the study stems from its positioning in the identified research gap by presenting the scalable best product-market fit AI solution for hyper-personalized customer care in the sales process. In addition, the findings of a case study are discussed in comparison with previous related research, providing with technological and organizational AI characteristics systematization. [ABSTRACT FROM AUTHOR]

Blockchain is a distributed digital ledger technology that allows for the immutable and auditable logging of transactions without needing a central authority or centralized database. First introduced in 2008 as the technology behind the digital currency Bitcoin, blockchain has now found use in a wide range of sectors. Modern agriculture supply networks have emerged to accommodate intricate interactions between regional actors and the agricultural environment. Interactions between various participants in the supply chain, including those involved in manufacturing, processing, and delivery. One of the main reasons fraud happens so often in agriculture is the lack of transparency in the supply chain. Businesses that aren't transparent run the risk of losing money, alienating their customers, and seeing their brands decline in value. To encourage the growth of an efficient and trustworthy trading environment, several fundamental adjustments to the current supply chain architecture are necessary. The potential for blockchain technology to enhance food and agricultural supply chain transparency is well acknowledged. Companies utilize IoT and blockchain to create more equitable, sustainable, and customer-friendly food manufacturing systems. In this current work, a blockchain-based decentralized application (dApp), 'ASBlock', is developed for agricultural-based supply chain management. The primary focus of this developed application is to bring transparency and security to all participating users of the application; the users of this application include farmers or producers, suppliers or retailers, hotels, and end users. The performance analysis shows that the average gas utilization of the proposed ASBlock dApp is ∼ 2.8 ⋆ 104. The average smart contract execution time for all use cases is ∼ 112sec. [ABSTRACT FROM AUTHOR]

Online Food Delivery (OFD) is a service innovation that significantly impacts current technological developments in the food and beverage sector. This paper aims to review the academic literature on OFD services systematically. This study reviews all literature published from 2017 until 2022. Literature is classified based on the context, the theory, and the factors influencing the adoption of OFD. The results of this study indicate that twenty-one factors have a dominant influence on OFD adoption. These factors are classified into three categories, namely individual factors, technological factors, and external factors. This study highlights that individual factors are the most commonly used factors for OFD adoption. This study outlines directions for future research and allows a detailed view of consumer behavior in OFD businesses. [ABSTRACT FROM AUTHOR]

XYZ company implements Workflow Management System (WfMS) to make business processes more efficient. Unfortunately, current WfMS evaluation only inspects operational side, but neglects user satisfaction as critical success factor. This research refers to Poelmans's model to evaluate factors influencing employee satisfaction with WfMS by performing PLS-SEM. Results show that input quality has the most positive relationship with system quality, while perceived usefulness is determined by information and system quality. Perceived use, information quality, and system quality increase user satisfaction. Service quality and WfMS dependency had no significant effect. Since this research islimited to general business processes in manufacturing companies, future research should address deeper analysis by comparing user satisfaction among specific characteristics and different complexity level of business processes. [ABSTRACT FROM AUTHOR]

Despite being a technology of several decades, high pressure homogenization (HPH) remains widely used in food and pharmaceutical industries, often as an essential unit operation in liquid product processing. Continual advances in the technology are made on multiple fronts, on equipment innovations by the manufacturers, new applications by users, and advances in process understanding by multidisciplinary scientists alongside subject matter experts amongst industry practitioners. While HPH is comparatively simple conceptually, the homogenization process involves complex engineering physics which is influenced by the varied processing conditions and highly diverse inputs with each use-case requiring its own treatment. The successful application of a HPH process indubitably requires practitioners to draw upon insights from multiple domains and the optimization for each case. Thus, this timely review aims to outline the more recent trends and advancements in HPH process understanding and novel applications involving HPH from both academic and industrial perspectives. • Review of modern applications of High Pressure Homogenization (HPH) in academia and industry. • Advances in food and beverage, pharmaceutical and biotechnology, and materials and chemicals sectors are covered. • Detailed review of modern theoretical, computational, and experimental methods to analyze and understand HPH processes. • Industrial perspectives and case studies from industrial application of HPH in various settings are presented. [ABSTRACT FROM AUTHOR]

Additive manufacturing (AM) or 3D printing creates three-dimensional objects by adding materials using digital format files to achieve the desired shape. Researchers worldwide, including those in Malaysia, have shown interest in AM for over a decade. Although 3D printing has gained widespread adoption, 3D food printing is still in its early stages. This study aims to explore the challenges of implementing 3D printing technology in Malaysian food manufacturing firms. The research utilized a semi-structured interview method, conducting in-depth interviews with seven respondents. Snowball sampling was employed to identify potential experts, building upon the recommendations of the initial respondent. The literature review identified nine challenges: time-consuming processes, lack of standardization, scarcity of expertise, extrusion molds and materials, limitations in scalability, cost, food safety, halal compliance, and intellectual property. During the interviews, many respondents revealed that they had not yet integrated 3D food printing into their operations. Furthermore, respondents introduced a new challenge, which was related to spare parts and maintenance. In conclusion, the investigation revealed that the implementation of 3D food printing in Malaysian manufacturing firms is still at an early stage, as evidenced by the challenges reported by the respondents. [ABSTRACT FROM AUTHOR]

Artificial Intelligent Robotic (AI Robotic) is the formal term for an 'intelligent induced' robot that can operate with vision (eye) to detect a product defect, or a control operating system to assist robot to differentiate good and reject product during production. A number of cutting-edge manufacturing automation technologies have been developed, including automatic inspection, autonomous robots, additive manufacturing, ubiquitous manufacturing, cloud manufacturing, and cyber-physical systems. Intelligent and automation technologies for worker assistance have been considered feasible. As knowledge-driven industries develop in terms of artificial intelligence and robotic automation, and to upgrade the existing and next generation of workforce, higher and further education is needed to advance a better understanding of robotic automation in manufacturers who face endless challenges such as labor shortages, high turnover labor force, product innovation, quality matters, and many others. This paper provides a general view of food supply chain challenges when faced with labor issue, environmental disaster and production problems. AI Robotic application would be a good source of problem solving in food manufacturing, food processing and food handling process. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to examine the socio-demographic and economic factors associated with the consumption of processed foods in South Africa. This is an empirical study where secondary data analysis was performed from the South African Demographic and Health Survey VII. A nationally representative sample of 10,336 participants (aged ≥15 years) was included in the analysis. Using regression models, we studied the association between socio-demographic and economic predictors and the intake of processed foods. The regression models found that the odds of consumption of any type of processed foods were significantly high in all South African provinces but specifically higher in urban settings, those with any level of education, and young adults. The odds of processed meat consumption were significantly higher among the coloured population, while that of fried food, fast food, and salty snacks was significant in the white population. The odds of consumption increased irrespective of marital status and were higher among males, specifically among those in the poorer and poorest wealth quintiles. These findings warrant advocacy and action for healthy food choices in the population. The role of industry, ethnic vulnerability, and gender stereotypes in food preparation are areas that need priority attention. [ABSTRACT FROM AUTHOR]

According to the Global Burden of Disease Study, 3 million deaths were attributable to high sodium intake and low intake of whole grains. With the rapid evolution of the food industry, we hypothesize that dietary intake of sodium has increased and that dietary intake of whole grains or fibers has decreased because of easier access to highly processed food. Country-level data on dietary factors and country income levels from 1990 to 2018 were collected from 3 public databases. The trend of dietary intake was modeled using the linear mixed model accounting for random effects of individual countries. The country-level differences in dietary factors between males and females were calculated, and the trends were also modeled accounting for the random effects of countries. Both males and females consumed increasing amounts of dietary sodium from 1990 to 2018 in high-income, middle- to high-, middle-, and low-income countries. Dietary fiber intake increased in low-to-middle, middle-, and middle-to-high income countries for both men and women over the past 3 decades. Men tend to consume more sodium and less fiber and whole grains in their diets than women, the trend of which is statistically significant in middle-income countries. Over the past 3 decades, the macrotrend of dietary sodium has increased around the globe. To reduce the sodium intake level, nutrition policy should emphasize sodium reduction, especially in high-income, middle- to high-income, middle-income, and low-income countries. Global landscape for dietary sodium and whole grains from 1990 to 2018. The graphical abstract describes the consumption of dietary sodium and fiber from 1990 to 2018 by country income levels. Low-income countries consume higher levels of dietary fibers, whereas middle-income countries consume higher levels of sodium. [Display omitted] [ABSTRACT FROM AUTHOR]

Viable but nonculturable (VBNC) cells are characterized by their loss of culturability, ability to maintain a nonculturable state, and potential to resuscitate. The formation of VBNC cells can occur under a wider range of stress conditions, many of which are moderate and long-term in nature. The VBNC state is primarily found in environmental and food industry settings, but has occasionally been observed in clinical settings. During the induction and resuscitation process, the assessment of viability and culturability are crucial indicators used to accurately determine the presence of VBNC cells. As a unique microbial response to adverse circumstances, the viable but nonculturable (VBNC) state is characterized by the loss of culturability of microbial cells on/in nutrient media that normally support their growth, while maintaining metabolic activity. These cells can resuscitate to a culturable state under suitable conditions. Given the intrinsic importance of the VBNC state and recent debates surrounding it, there is a need to redefine and standardize the term, and to address essential questions such as 'How to differentiate VBNC from other similar terms?' and 'How can VBNC cells be standardly and accurately determined?'. This opinion piece aims at contributing to an improved understanding of the VBNC state and promoting its proper handling as an underestimated and controversial microbial survival strategy. [ABSTRACT FROM AUTHOR]

[Display omitted] • BSG biorefinery concept was introduced for SCP, ethanol, and lignin production. • Fractions of organosolv pretreated BSG could directly support Fungal cultivation. • A. oryzae cultivation on organosolv liquor gave highest protein content (44.8%) • A. oryzae outperformed N. intermedia in terms of biomass and protein content. • Increased substrate loading tripled ethanol production in fungal cultivation. • BSG Organosolv fractions favored fungal biomass production over ethanol production. Brewer's spent grain (BSG) is a clean byproduct from the food sector, comprising 85% of the brewing process solid byproducts. BSG is mainly used as low-quality animal feed and often ends up in landfills due to its short shelf life. However, considering its abundant availability and high nutritional content, BSG holds the potential for biorefineries to produce valuable products. The recalcitrant nature of BSG poses a challenge, requiring pretreatment steps. Therefore, this study focused on valorizing BSG obtained from organosolv pretreatment by producing food- and feed-grade single-cell protein (SCP). The BSG was subject to organosolv pretreatment at 180C for 2 h with 50% v/v ethanol as solvent. Filamentous fungi N. intermedia and A. oryzae were cultivated on as-received and different fractions of organosolv-treated BSG to evaluate the effect of factors such as pretreatment, fungal strain, pretreated fraction content, and substrate loading on fungal biomass yield, biomass composition (protein content), and metabolite production. A. oryzae cultivation on all tested substrates yielded 7%-40% more biomass than N. intermedia. Cultivating A. oryzae on organosolv liquor resulted in the highest biomass protein content (44.8% ± 0.7%) with a fungal biomass concentration of 5.1 g/L. A three-fold increase in the substrate loading increased the ethanol-to-substrate yield by 50%, while protein content was decreased by 23%. Finally, a biorefinery concept was proposed to integrate the organosolv pretreatment of BSG with fungal cultivation for maximum yield of SCP while obtaining other products such as lignin and ethanol, providing a sustainable rout for managing BSG. [ABSTRACT FROM AUTHOR]

Biogenic amines (BAs) are produced in fermented and protein-rich food products forming a serious health concern. Reducing the development of BAs is currently hindered by the limitations of available strategies that are costly and rely on high-tech biological methods, such as incorporating decarboxylase-deficient starters or amine oxidase-producing starters. Thus, there is an immediate need to identify a sustainable and affordable way to restrict the formation of BAs. In the last few years, many reports revealed that the use of molecular hydrogen in food preparation could help limit the formation of BAs in different fermented and protein-rich food products. The use of hydrogen in the food industry is safe for consumers and can maintain food quality without harming the environment. This review discusses the potential application of molecular hydrogen in the food industry for controlling the formation of BAs in products as well as the possible mechanisms behind the effects and its perspectives. • Biogenic amines (BAs) are produced in fermented and protein-rich food products. • The use of hydrogen in food preparation can help in limiting the formation of BAs. • Hydrogen may inhibit the growth of protolytic and/or decarboxylase-producing microorganisms. • Hydrogen may modify the ‎activity and/or the expression of BA-related enzymes. • Hydrogen may increase the catabolism of amino acids. [ABSTRACT FROM AUTHOR]

In food and drink manufacturing, clean-in-place procedures are essential for hygienic and efficient operations but often over-clean process equipment leading to unnecessary use of energy, water, and chemicals. Previous attempts in the literature to optimise clean-in-place processes have focused on trialling cleaning over a range of parameter (e.g. temperature and chemical concentration) combinations or modelling the process using equations. However, these methods do not aim to minimise the number of experimental trials that a manufacturer must conduct and only determine the optimal cleaning parameters for the average fouling condition. In this work, Bayesian optimisation is used to minimise the number of cleaning parameter combinations that require trialling thereby reducing the disruption to a manufacturing process during the optimisation procedure. Secondly, ultrasonic sensors are used to monitor the cleaning process and enable realtime optimisation of the parameters to adapt to variations in the fouling condition. Multi-objective optimisation was used in both tasks to simultaneously minimise the economic cost, carbon footprint, and water usage of a clean-in-place process. Bayesian optimisation was able to optimise the process after trialling only nine cleaning parameter combinations (achieving between 98.7% and 100% optimisation of the objective function compared with the global optimum). Bayesian optimisation displayed a small advantage (0.0-^.7% decrease in the objective function) compared with methods used in previous literature. Realtime optimisation of the cleaning parameters using ultrasonic sensor data improved the optimisation objective function by 0.0 - 4.8% for all fouling instances tested when utilising results from ten trials conducted during the Bayesian optimisation procedure along with five additional cleaning processes under normal operation. [ABSTRACT FROM AUTHOR]

There is a long history in the use of osseous materials from some of the earliest contexts of the Andes, yet most technology studies have focused on durable materials of ceramic, metal, and stone. In this paper, we present evidence for the continual use of osseous raw materials before and during Wari state expansion in the 1st millennium CE in the Cusco region of Peru. Results indicate that, at the site of Ak'awillay, communities were exploiting osseous raw material to produce artifacts used in textile manufacture, food processing, and ceremonial activities. We argue that wide-scale access to bone and antler raw material fostered social interactions that mediated emergent power dynamics in private and public spaces. This key line of evidence reveals that communal practices in public spaces at Ak'awillay involved food processing activities, while private settings were reserved for sharing of familial knowledge around textile production. We emphasize the greater need in the Andes for a close look at osseous technology to detect these subtle, yet integral patterns to understand social and power relations in the past. [ABSTRACT FROM AUTHOR]

Metal-Organic Frameworks (MOFs), a relatively new category of materials which came into attention about two decades ago, have caught attention of researchers across industrial sectors including food additives, flavor, food packaging and food sensing. More than 100,000 such structures have been synthesized, and approximately 500,000 have been theoretically determined. However, most of these structures are synthesized using transition metal ions and petroleum derived ligands which creates cytotoxicity and sustainability related concerns, respectively. Additional challenges with MOFs include thermal, moisture, and hydrothermal stability as well as pH sensitivity, reusability and scalability. To mitigate the environmental, sustainability and toxicological concerns, researchers have utilized bio-compatible and edible linkers such as polyphenols, cyclodextrins, peptides, amino acids etc. linked with non-toxic cations including endogenous/intercellular cations such as Zn2+, Fe2+, Fe3+ Mg2+, Ca2+, and K+ among others. Other factors hinder the real-life applications of these bio-compatible MOFs including thermal or hydrothermal stability, pH of the application medium, food-contact and cytotoxicity concerns. This paper systematically provides an overview of various factors such as coordination ability, acid dissociation constant and acid bond orbitals among others and links them to the thermal, hydrothermal stability and reusability. Various MOFs made from edible, biocompatible, biological ligands and endogenous non-toxic ions suitable for food, food packaging or food contact application have been identified. Structure, porosity and physical properties of these MOF families have been summarized. • MOFs made from edible, biocompatible, biological ligands and endogenous non-toxic ions suitable for food contact application are summarized. • Systematic overview of factors affecting the thermal, hydrothermal stability and reusability is provided. • Structure, porosity and physical properties of these MOF families have been summarized. • Cytotoxicity and environmental concerns have been addressed. [ABSTRACT FROM AUTHOR]

The increasing production of food and agricultural waste worldwide imposes a sever burden on the environment, depletion of finite landfill space and irreversible environmental problem like global warming. In order to lessen this on-going threat, recent studies focus on valorization of waste products and value-added trends. Bioactive compounds mining is one of the targeted applications. The extraction of high value molecules therefore requires the design of novel green processes that could generate high yields of target compounds with less waste of harmful and toxic solvents. In this review three green technologies are highlighted based on the quality and amount of pitaya (Hylocereus spp.) extracted. The different bioactive compounds and nutritional content found in the fruit are summarized using the extraction techniques. The cultivation, maturation, and pigment formation are thoroughly discussed to understand the formation of the natural pigment betacyanin. Cultivation of high productivity pitaya fruit is becoming popular not only due to its exotic appearance but also as a promising super fruit attributed by the richness of bioactive compounds and nutritional content it poses including phytochemicals such as polyphenols, flavonoids, triterpenoids and organic dye betacyanin which promotes anti-oxidant activity and have demonstrated potent health-promoting effects including anti-microbial, anti-cancer, anti-obesogenic, anti-diabetic, anti-inflammation, anti-aging, and whitening properties. Moreover, the presence of sugar, polysaccharide, and pectin promotes its application in food industry. Future studies are recommended to explore the different parameters of green technologies to increase yield and get a better quality of extracts. [Display omitted] • Cultivation and harvest are strategic steps affecting pitaya pigment amount. • Peels and pulp of pitaya are rich in phytochemicals and nutraceuticals. • Green-novel technologies are promising for the extraction of betacyanin. • Pitaya is widely explored for food, pharmaceutical, and cosmetic applications. • Pitaya market is expanding not only in Asia but also in Europe and America. [ABSTRACT FROM AUTHOR]

Over the past three decades, solid-state fermentation (SSF) has gained much attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes, etc., accompanied by less wastewater and less risk of contamination than submerged fermentation (SmF). Meanwhile, mycoproteins obtained using plant biomass to culture fungi have good nutritional values and interesting functional properties. As the environmental burden of producing high-quality protein grows, there is an ongoing discussion about alternatives to conventional animal proteins; mycoprotein production via SSF may offer a potential solution. This review conducted a visualization analysis on related studies, demonstrating research hotspots and trends in the development of fungal SSF, and compared fermentation conditions under different circumstances. We further discussed the protein profile of crops and their by-products, and the effects of fungal SSF on protein content, amino acid composition, bioaccessibility, etc. Lately, the technical feasibility and extant limitations of this design are summarized. SSF promotes the conversion of residual biomass into edible ingredients or enzymes, alleviating the environmental impact of the food industry with the development of this technology. The fermentation substrate is diversifying from mainly agro-industrial waste. Most crops and their by-products contain significant amounts of plant proteins, existing studies confirm that fungal SSF can further improve the nutritional profile and bioaccessibility. Such solutions accelerate the decoupling of the food industry from arable land and enable the production of high value-added crops. The protein content and amino acid composition of edible fungi are more desirable than those of general fungi and are expected to contribute to the exploration of meat analogs. • Fungal SSF for high-quality food protein resource. • Visualize the evolution of research over the past two decades. • Edible fungi protein has great potential to be used in future food. • Emerging technologies enable efficient production. [ABSTRACT FROM AUTHOR]

The golden color, crispy texture, and desirable aroma that consumers find desirable are crucial factors contributing to the popularity of fried foods. However, the instability and inconsistency of sensory qualities of industrial fried foods have always been difficult problems for the fried food industry, which has seriously affected the sales and industrialization process of fried foods. Therefore, it is necessary to clarify the formation mechanism and find optimizing methods for the sensory attributes of fried foods. This article reviewed the methods to optimize the three main sensory attributes of fried foods: appearance, flavor, and texture. Initially, the underlying mechanisms responsible for the formation of the sensory attributes of fried foods are reviewed. The factors influencing these processes, as well as the methods developed for controlling them, are then highlighted. This knowledge can then be used to optimize the production of fried foods with both good sensory and nutritional properties. The quality, safety, and nutritional profile of fried foods can be enhanced by gaining a better understanding of the factors that impact their physical and chemical properties during the cooking process. These factors can then be controlled to improve the sensory attributes of fried foods. Nevertheless, it is still a challenge to produce fried foods with good sensory attributes while also ensuring their safety and nutritional property, and more research is needed in this area. [Display omitted] • The unique sensory attributes are crucial factors of the popularity of fried foods. • The physicochemical basis of the sensory attributes of fried foods are summarized. • The factors influencing the sensory attributes of fried foods are introduced. • The methods for optimizing the sensory attributes of fried foods are emphasized. • The challenges and prospects of optimizing the sensory attributes are discussed. [ABSTRACT FROM AUTHOR]

Seaweeds (macroalgae) are marine bioresources rich in a range of valuable ingredients that are used in food, pharmaceutical, cosmetic, and animal feed applications. They are viewed as a low-investment crop and are readily available in coastal environments. Importantly, they associate with the livelihood of several population groups across the world. Apart from macronutrients, edible seaweeds are valued for the abundance of naturally occurring bioactive compounds like phenolics, flavonoids, and antioxidants, finding numerous applications in the food and nutraceutical industries. Seaweeds are perishable and several food processing approaches have been explored to extend their shelf-life in different forms. Over the years, the demand for dried seaweed has increased substantially. Therefore, several drying techniques are been explored for commercial-level applications. Drying has evolved to great degrees to cater to growing requirements in terms of product quality, cost-effectiveness, and sustainability, in addition to others. The focus of this work is to detail advances in drying technologies used for seaweeds, explaining the principles involved, changes during drying, and scalability. An emphasis is given to challenges associated with existing practices, highlighting research directions. [Display omitted] • Seaweeds (macroalgae) are valuable marine bioresources. • With rising interest as alternative food sources, their markets have expanded. • Conventional drying processes can result in significant quality losses. • Novel and hybrid drying techniques can offer several benefits. • R&D must focus on developing scalable and low-cost sustainable drying technologies. [ABSTRACT FROM AUTHOR]

Moringa oleifera Lam. leaves (MOLLs) are recognised as new raw food material with various nutritional factors and phytochemical components. In recent years, a large number of studies have been conducted on deciphering the chemical composition and biological functions of MOLLs. However, the research data on MOLLs are scattered, and the future application trends are not summarised. In this review, we recapitulate the nutritional and phytochemical components of MOLLs, including their nutritional components, biological factors, and functional benefits, while emphasising the safety and application of MOLLs as a new raw food material. Currently, research has been focused on establishing MOLLs as novel raw food material. MOLLs constitute a variety of bioactive compounds, such as phenolic, flavonoids, protein, polysaccharides, vitamins, minerals. These bioactive compounds exhibit anti-inflammatory, anti-tumour, antibacterial, antioxidant, and anti-diabetic activities. As a promising and economic Chinese herbal medicine and functional food, MOLLs is widely used in the food and pharmaceutical industry. We mainly focus on summarising the findings about the nutritional components, chemical substances, and functional activities of MOLLs and discuss the practical applications of MOLLs as a new raw food material in the food and agriculture industries. Furthermore, this review provides an innovative approach for the application of MOLLs in the food industry and agriculture, discusses the current developments and problems of deep processing products of MOLLs, and provides insights into the future sustainable development options of MOLLs industries. [Display omitted] • The nutritional composition, functional factors, and biological activities of Moringa oleifera Lam. Leaves are summarised and discussed. • The multi-faceted applications of Moringa oleifera Lam. leaves in food and agriculture industries are summarised and compared. • The future trends and knowledge gaps of Moringa oleifera Lam. Leaves are proposed. [ABSTRACT FROM AUTHOR]

Filtration processes have been applied widely in food processing industry over the recent decades and could offer a viable alternative to the use of soluents in the decaffeination process, comprising low operational costs, high selectivities and mild processing conditions. This paper reports the development and evaluation of the fouling occurring in multiple filtration cycles during the selective reduction Of caffeine from colfee brews comparing the performance of (i) a commercially available synthetic tight ultrafiltration (TUE) polyethersulphone (PES) membrane (GP95PP - Alia Laval) and (ii) a self-made mixed matrix (MMMs) PES membranes (PSCD) fabricated in-house. The effectiveness and performance Of the PES MMMs was benchmarked against the commercial 2 kDa PES membranes showing promising results. A cross-jlow rig was operated at transmembrane pressures of 2-9 bar and cross-flow velocities (CFV) of 0.04-0.1 m/s at 25 °C. The flux decline and recovery along with changes in the key component rejection and resistances are reported for multiplefouling and cleaning cycles. PSCD exhibited a higher permeate flux of ca. 10.5 L m-2 h-1 compared to the GR95PP membranes, which exhibited a permeate flux of 6.1 L m-2 h-1 over the 29 h filtration period selected, at 9 bar and a CFV of 0.04 m/s. The rejection ratios of the GR95PP and PSCD membranes were monitored for three consecutive filtration cycles, and showed values ca. 30% and 35% for caffeine, > 90% and -90% for both polyphenols & proteins, & - 80% for melanoidins, respectively. An effective cleaning protocol was reported, comprised of 0.5 wt% NaOH at 50 °C, exhibiting cleaning efficiencies (CE) > 99%. ET-IR data indicated the presence of key compounds residuals after membrane cleaning. Modification to the membrane surface occurs due to fouling altering the hydrophobicity. Differences in filtration performance and cleanability between the two classes of membranes are identified and linked to variations in surface and structure properties. [ABSTRACT FROM AUTHOR]

Agro-food production processes generate a significant amount of waste, causing a serious environmental burden and a loss of revenue for industry. However, plant food wastes are rich in dietary fibers (DF). These complex carbohydrates offer a variety of human health benefits, including the ability to bind toxic heavy metals like arsenic, cadmium, chromium, lead, and mercury. Therefore, tailoring DF with suitable adsorption capacities can be a sustainable and innovative strategy for agro-based waste valorization. The aim of this review is to critically evaluate heavy metal adsorption capacity of DF, delving into their possible mechanisms of action, physicochemical characteristics, reusability, and modification technologies to point out their possible applications in a variety of food matrices. This review confirmed that DF can bind several detrimental components, including heavy metals, and could prevent associated health complications. The binding capacity of DF varies depending on the metal of interest, different physicochemical factors, and process conditions. As adsorption capacity can be significantly enhanced using appropriate modification technologies, the development of suitable strategies for modifying the functional properties of plant DF is a hot topic in the functional food processing industry. However, scientific debates and challenges remain around the practical implications of using DF for heavy metal adsorption in a human model. Therefore, major prospects and challenges are presented together with future research directions for efficient use of DF in the food industry as a sustainable approach to mitigate the impact of food waste. • Agricultural waste materials are alternative materials for heavy metal adsorption. • Dietary fiber (DF) can adsorb and bind detrimental elements including heavy metals. • Reviewed disputes and prospects of DF for heavy metal adsorption in food industry. • Adsorption capacity can be significantly enhanced using modification technologies. [ABSTRACT FROM AUTHOR]

Supplier evaluation has a crucial role in maintaining efficiency in the food industry supply chain. Machine learning approaches can be employed to formulate models aimed at analyzing and evaluating supplier performance. Previous research has successfully designed decision tree and neural network models for assessing suppliers in the food industry with accuracies of 84.2% and 92.8% separately. Recognizing the opportunity to improve the model's performance, this study aims to advancing the machine learning models accuracy for analyzing and evaluating suppliers in the food industry. Two main models are proposed to enhance model accuracy: ensemble methods and support vector machine. This research has successfully designed a supplier evaluation model and demonstrated that the ensemble method - gradient boosting model outperforms other ensemble methods and support vector machine which is achieved a accuracy of 93.6% on a cross-validation dataset. The development of a dashboard is required to implement the supplier evaluation model using machine learning, facilitating decision-makers in evaluating and controlling supplier performance. [ABSTRACT FROM AUTHOR]

• Carbon emissions from refrigeration in UK food industry was 12.9 MtCO 2 e. • Carbon emissions from refrigeration in food industry was 3.2% UK total emissions. • 50% of UK food refrigeration emissions are from electrical power. • 37% of UK food refrigeration electrical emissions were from domestic refrigerators. • 56% of food refrigerant leakage emissions in UK were from the retail sector. The food and beverage industry is the largest manufacturing sector in the UK. Food cold chains are energy intensive and use high global warming refrigerants. The aim of this work was to benchmark the existing UK cold chain and provide robust evidence-based data on greenhouse gas (GHG) emissions in 2019. Only emissions from refrigeration within UK borders was considered. Both Scope 1 emissions from refrigerant leakage (fugitive) and diesel for the transport refrigeration units (TRUs) as well as Scope 2 emissions from electrical power usage were estimated. These were estimated to be 12.9 MtCO 2 e per annum which represents 3.5% of the total UK annual territorial GHG emissions. Eighty-three percent of the Scope 1 emissions were fugitive, and 56% of these were from retail refrigeration. Agriculture and fisheries were the sectors with the lowest fugitive emissions accounting for only 3.7% of the total. Scope 2 emissions accounted for 54% of the emissions and tended to increase towards the consumer end of the cold chain, with 1.5% in agriculture and fisheries and 38% in domestic refrigeration. The FAOSTAT value of GWP used for f-gas emissions is not representative of UK emissions. UK government statistics may be underestimating domestic refrigerator emissions as they are not using real life energy consumption. [ABSTRACT FROM AUTHOR]

Organic products are less hazardous to consumer and environmental health because they contain fewer additives and fertilizers. However, some organic producers do not adhere to the organic production standards and deceive customers in an effort to increase their economic gain. Blockchain technology as a decentralized ledger can convince customers to get the benefits of organic production by making production more transparent. Using a game-theory-based model, the purpose of this paper is to examine and compare conventional and organic production in terms of economic, social, and environmental factors. A numerical example from the dairy industry is utilized to solve the model. The results indicate that organic production is more environmentally and economically sustainable than conventional production. In addition, the use of blockchain technology is not socially acceptable, but it has contributed to a reduction in greenhouse gas emissions. This technology increases the profitability of organic production while decreasing the profitability of conventional production. • A model is presented for the competition between conventional and organic products. • All dimensions of the sustainability are investigated in the food supply chain. • Organic production reduces greenhouse gas emissions and increases profitability. • Block chain technology increases the profitability of organic production. • Blockchain technology reduces greenhouse gas emissions and increases additives. [ABSTRACT FROM AUTHOR]

Oil contamination is always hazardous for the environment. Contamination in hydraulic and lubricating system oils is unavoidable, resulting in tribological issues. To minimize such problems, a variety of oil cleansers have been developed, which have substantially improved the system's reliability. This review gathers the recent information regarding the electrostatic oil cleaners, their principle of filtration. Electrostatic oil cleansers remove polymerized oil oxidation products as well as micron-sized particle pollutants. Electrostatic observance is a resourceful tool for detecting and tracking flaws and degradation of components, which is mandatory for system health management. Tiny particles are electrostatically driven to capture positive or negative charge particles on electrodes whereas large particles get trapped in the filter. Electrostatic filtration can be used to remove impurities from a liquid or solid food sample, usually by passing the sample through a filter made of charged particles. The charged particles attract the impurities, which are then removed from the sample. Electrostatic filtration can also be used to remove particulates, bacteria, viruses, and other contaminants. This method is often used in the food industry, as it is fast, efficient, and cost-effective. Electrostatic filters do not only show their best in the field of oil filtration but also in many other industries where their application is like in food industries for fine filtration in beverages as well as in the production field also. Thus, making these filters more applicable in the field of new industries and novel food processing techniques. The goal of this study is to raise awareness of both the technology's potential benefits and its existing research constraints to inspire greater research into this promising technology. • Electrostatic filtration is an effective technique for identifying and monitoring component faults and deterioration. • The primary goal is to remove the fine suspended oil particles that can enter the oil cleaner from the bottom input. • The functioning and components of Electrostatic filters are being discussed in the paper with proper labelled diagrams. • Electrostatic filtration has numerous Advantages and applications of in various industries like Food, Pharma etc. • This paper also shed a light on the Future challenges and perspectives of Electrostatic filtration. [ABSTRACT FROM AUTHOR]

Despite the efforts made by companies and authorities in food safety control systems, there is currently a gap between the theoretical knowledge of the workforce and their real behavior in food service outlets in the hotel, restaurant, and catering sector (HORECA). The proposed method involves the psychological empowerment of food business operators as well as food safety authorities and external consultants. This is achieved via an information and communication technology (ICT) platform, where they perform a self-assessment verification and the result is a rating score and a non-compliance traffic light, respectively, which is supervised by food safety authorities before it is displayed on a public platform for consumers to make an informed choice in real time. and future trends: The QxQ program strategy focuses on food handlers and food companies to promote their awareness of the dangers to consumers and the importance of the smarter control they perform. Through ICT empowerment, the QxQ program develops a geographically and technologically scalable strategy with respect to the scope of food safety culture in the Balearic Islands and therefore with the potential to be adopted at any location. The purpose of this commentary is to look toward the future, where food business operators, outside consultant technicians, as well as regulators, work together using cutting-edge technological solutions, to harmonise the interpretation of food safety regulations for a consistent approach and their due diligence at the EU and global level. • Currently, there is a gap between the workforce's knowledge and their real behavior in food service outlets (HORECA). • A Public Health ICT empowerment strategy should be developed to carry out hygiene self-assessment verification. • Driving forward Food Safety Culture and its Digital Control for acting with Due Diligence. [ABSTRACT FROM AUTHOR]

One of the most significant and challenging tasks on the planet is using fruit and vegetable wastes in the food processing industries. This waste disposal requires a substantial capital investment, the majority of which is for transportation. As a result, these wastes are dumped and burned in open areas. Thus, valorization strategies must be implemented in order to minimize the fruit and vegetables waste. This article reviewed the characteristics and nutritional composition of pineapple wastes (PAWs), different waste parts of pineapple and their economic significance, utilization of high-value added products, and the benefits of employing PAWs in a variety of food applications. Pineapple has become a delicious fruit in recent times due to its unique aroma, an abundance of volatile chemicals, and nutritional content. The tropical fruit's pulp, skin, and leaves may provide a source of natural anti-microbial and antioxidant chemicals. From a socioeconomic point of view, PAW has the potential to become a new source of raw materials for the industries and could potentially replace the existing sources, which are both expensive and non-renewable. The bromelain enzyme extracted from pineapple and other key value-added products could be utilized in the food manufacturing industry, thereby contributing to healthy food and a sustainable environment. Although studies have been conducted on a small scale, more investigation into the techno-economic viability of the biorefinery's processes is needed to ensure a smooth transition to a sustainable economy with minimal impact on the environment. [Display omitted] • Pineapple wastes are clean-green sources for the extraction of bioactive compounds. • Organic acid, bioactive compounds, and biofuel are produced from pineapple waste. • Utilization of pineapple waste can contribute to the circular bioeconomy. [ABSTRACT FROM AUTHOR]

Food for the children should be nutritious with attractive shapes, flavors, and colors that distinguish from adult food. Additive manufacturing (AM) can meet the customization needs of children food and provide interesting, nutritionally customized food for them. This paper reviews and summarizes the applications of AM in food, and presents the potential applications of AM in children food as well as challenges and potential solutions. As of now, the application of AM in children's food is limited in terms of development of AM technologies, food printing inks, policy and standards. In the future, through breakthroughs in AM technologies, the intelligence of printing materials, and the support of policies and standards, its application in children food can lead to significant innovations to provide high quality children food that cannot be produced by current technologies. The main objective of this review is to identify the potential of AM technologies in manufacturing children's food. • Additive manufacturing has advantages in children's food. • Potential print ink materials are described. • 3D/4D food printing can customize children's food. • Existing problems and potential solutions are pointed out. [ABSTRACT FROM AUTHOR]

• The U.S. food supply chain, from manufacturer to retailer, is a relatively hazardous occupation for workers, with higher morbidity and mortality rates versus other industries. • Employees in food manufacturing, wholesaling, and even retailing experience relatively high numbers of occupational injuries and fatalities. One reason for the high hazard rates may be the reliance on a synergistic packaging system designed to load and transport food products within and between manufacturers, wholesalers, and retailers. • This paper examined severe injuries related to the packaging and movement of food products in segments of the food and beverage supply chain from manufacturing to retailing. We used an OSHA database to investigate all severe injuries in the six years from 2015 to 2020. • Results show there were 1,084 severe injuries and 47 fatalities during the six-year period. Fractures of the lower extremities were most prevalent, with the most frequent event type being transportation-related such as pedestrian-vehicle incidents. Significant differences were seen in the three parts of the food supply chain. The paper discusses how pressure from various parts of the food supply chain may be increasing risks for workers. Introduction : The modern food supply chain presents unique hazards to employees that result in higher morbidity and mortality rates versus other industries. Employees in food manufacturing, wholesaling, and even retailing experience relatively high numbers of occupational injuries and fatalities. One reason for the high hazard rates may be the reliance on a synergistic packaging system designed to load and transport food products within and between manufacturers, wholesalers, and retailers. Packaged food products are often aggregated using palletizers before they can be transported by forklifts and pallet jacks. Materials handling within facilities is critical to the efficient functioning of all members of the food-related supply chain, but product movement can be a source of occupational injuries. No previous research has examined the cause and result of such hazards. Method: This paper aims to examine severe injuries related to the packaging and movement of food products in segments of the food and beverage supply chain from manufacturing to retailing. An OSHA database was used to investigate all severe injuries in the six years from 2015 to 2020. The focus was on the food supply chain for the period since OSHA began mandating new reporting procedures for severe injuries. Results: Results show there were 1,084 severe injuries and 47 fatalities during the six-year period. Fractures of the lower extremities were most prevalent, with the most frequent event type being transportation-related such as pedestrian-vehicle incidents. Significant differences were seen in the three parts of the food supply chain. Practical Applications: Implications are drawn for key sectors of the food-related supply chain to reduce packaging- and product movement-related hazards. [ABSTRACT FROM AUTHOR]

Background: As the only place in a store where customers must pass through, checkouts may be especially influential over purchases. Research is needed to understand the healthfulness of checkout environments. Objectives: The objective of this study was to classify checkout product facings in California food stores. Methods: In a cross-sectional study, 102 stores, including chains (dollar stores, drugstores, specialty food stores, supermarkets, and mass merchandisers) and independent supermarkets and grocery stores were sampled from 4 northern California cities. Observational assessments of each checkout product facing were conducted in February 2021 using the Store CheckOUt Tool. Facings were classified by category and healthfulness, defined by meeting Berkeley's Healthy Checkout Ordinance's healthy checkout standards: unsweetened beverages and specific foods containing ≤5 g added sugar and ≤200 mg sodium per serving. Log binomial regressions compared healthfulness by store and checkout characteristics. Results: Of 26,758 food and beverage checkout facings, the most common categories were candy (31%), gum (18%), sugar-sweetened beverages (SSBs; 11%), salty snacks (9%), mints (7%), and sweets (6%). Water represented only 3% and fruits and vegetables 1% of these facings. Only 30% of food and beverage facings met Berkeley's healthy checkout standards, with 70% not meeting the standards. The percentage of food and beverage facings not meeting the standards was even higher (89%) among snack-sized packages (≤2 servings/package). Compared with chain supermarkets, mass merchandisers, and specialty food stores (34%-36%), dollar and independent grocery stores had a lower percentage of food and beverage facings that met the healthy checkout standards (18%-20%; P < 0.05). Compared with lane and register areas (35%), endcaps and snaking sections within checkouts had fewer food and beverage facings that met the standards (21%-23%; P < 0.001). Conclusions: Most foods and beverages at checkout consisted of candy, SSBs, salty snacks, and sweets and failed to meet the healthy checkout standards. [ABSTRACT FROM AUTHOR]

Water, energy and food (WEF) are experiencing significant stress due to an increase in their demand and scarcity, and this situation will worsen in the coming years. For this reason, this paper proposes a WEF nexus index, which consists of 6 indicators of availability and accessibility to measure water, energy and food security. The proposed methodology, based on indicators and a scoring system, allows decision-makers to evaluate the nexus security and implement actions to achieve the sustainability of the three resources by 2050. Models based on deep learning are developed for the projection of the production and consumption of resources for the case study of Mexico. The Long Short-Term Memory and Gated Recurrent Unit networks are considered. Projections for 2050 resulted in water consumption of 121,679 hm3, electricity generation of 772,486 GWh and electricity consumption of 932,764 GWh, while food production will reach 351,802,080 tons. This represents an increase of 51.7% in water consumption, 180.33% in electricity generation, 254.54% in electricity demand and 103.05% in food production, compared to 2010. The WEF nexus index has an upward trend because the accessibility of water and energy will increase by 2050, but their availability will decrease; the opposite is the case in the food sector, where availability will increase and access will decrease. [Display omitted] • Deep learning models were developed for water, energy and food resource forecasting. • An index was developed with 6 indicators of resource availability and accessibility. • A case study from Mexico was addressed. • The predicted data were used in the WEF nexus security assessment towards 2050. • Water and energy availability decrease, while accessibility increases by 2050. [ABSTRACT FROM AUTHOR]

In many recent studies, the wastewater with high organic matter and high utilization value compounds was treated using yeast. It decreases the effluent contaminants and makes it applicable for reuse in many food industries. This present study focuses on the combined approach of treatment and biorefinery to increase the circular economy in food industries. The two primary goals of the work were to screen the potential oleaginous yeast from the food industry effluent (FIE) collected from the food flavourant producing industry and used for FIE remediation through bioaugmentation and to extract microbial oil of yeast biomass harvested after remediation. Further, the extracted microbial oil was trans -esterified to produce biodiesel. The process of transesterification was optimized for its influencing parameters. After 10 days of treatment of FIE with the yeast cell, the treatment efficiency was analyzed and found to be precise with the typical discharge value. The overall lipid content of the oleaginous yeast (Rhodotorula mucilaginosa SML) used for the FIE treatment was 67.95 w/w% of dry cell biomass. The extracted microbial oil was used for transesterification; the process was optimized through the one-variable analysis approach and response surface methodology optimization using a central composite design. The transesterification process showed maximum conversion (98%) at oil to methanol ratio - 5.0, catalyst concentration - 2.8% and time - 1.15 h. The fatty acid composition and the physicochemical characteristics were compatible with petroleum diesel, making it applicable for alternative biofuel production. Thus, this concomitant strategy has proved efficient for reducing contaminants in FIE and suggested a new sustainable source for biodiesel production. The exergy, energy and mass balance analysis of the biodiesel conversion process proved that this process is the most economically viable one to increase the circular economy of food industries. [Display omitted] • Isolation of novel isolated yeast strain, Rhodotorula mucilaginosa SML, from Food industry effluent. • Oleaginous yeast strain showing 67.95% of lipid content on a dry cell weight basis. • Biodiesel conversion around 98% using ultrasonication. • The sustainable concomitant strategy of effluent treatment and microbial oil production. [ABSTRACT FROM AUTHOR]

Augmented reality (AR) is a technology increasingly used by organizations in various areas of their operations. The purpose of this article is to identify research directions related to the application of AR in management and business. An additional purpose is to develop a conceptual framework as a basis for future research on this topic. Using a systematic literature review method, the main research directions for AR were identified. The researchers analysed the use of AR technology in the areas of good sector, tourism industry, marketing, user experience, construction industry, ICT, education, food sector, service sector, warehouse, disaster risk management, architecture. Then, using the method of virtual ethnography, future research directions were identified, which include the use of augmented reality technology in the areas of performance management, data management, small business and business development. [ABSTRACT FROM AUTHOR]

The emergence of the problem of creating and implementing sustainable food packaging is forcing companies to implement innovations in this area. Changes in the approach to the production of sustainable packaging should take into account environmental, social and financial aspects. The introduction of modern technologies is becoming a natural part of companies' production processes. Awareness of ongoing changes in the spheres of production innovation, technology, IT and communication can contribute to the creation and implementation of sustainable food packaging. The aim of this article is to identify and define innovative activities of food companies in the creation and implementation of sustainable product packaging. The objective included refers to one of the United Nations' objectives - Goal 9: 9.B - Support technological development, research and innovation in developing countries through enabling policies. In addition to the objective, a research hypothesis was included and a research problem was defined. The research used the CATI (Computer Assisted Telephone Interview) interview method , and the CAWI (Computer Assisted Web Interview) method. The research tool used was a survey questionnaire. The research addressed, among other issues, the use of raw materials and materials used in the production of packaging, the impact of packaging on transport costs, packaging recycling activities and ways of placing information on packaging. The final section of the article discusses the results of the research and identifies recommendations for future research directions. [ABSTRACT FROM AUTHOR]

A 46 kDa dimeric methotrexate (MTX) degrading enzyme was reported from Variouorax paradoxus. This enzyme also showed caseinolytic protease activity. The optimum pH (5.5), and temperature (35 °C) of protease activity were different from those of MTX degrading activity of the enzyme. Cross linked enzyme aggregates (CLEAs) of the purified soluble protease showed higher activity, higher thermostability, and lower Michaelis-Menten constant (Km) value on casein compared to the soluble enzyme. The soluble enzyme showed casein hydrolysis capacity in the zymogram reactions. The CLEAs could lead to faster milk clotting, lower bread hardness, shorten dough forming time, and increased dough and bread volumes compared to the soluble enzyme, which could be due to the higher affinity of CLEAs to the proteins over soluble enzyme. Majority of the panellists given 'excellent' in the five-point scale starting from 'not satisfactory' to 'excellent' to the CLEAs treated cheese, and bread samples compared to the soluble enzyme treated samples with respect to flavor, texture, and taste. These results suggest that CLEAs are ad vantageous over soluble enzyme during food processing applications. [ABSTRACT FROM AUTHOR]

Dietary Guidelines for Americans (DGA) have become increasingly food-based guidelines. The Healthy United States--Style Eating Pattern features fruits, vegetables, whole grains, and low-fat dairy, with limits placed on added sugar, sodium, and saturated fat. Recent measures of nutrient density have followed suit, incorporating both nutrients and food groups. Most recently, the United States Food and Drug Administration (FDA) has proposed to redefine the concept of a "healthy" food for regulatory purposes. To qualify as healthy, foods will need to contain specific minimum amounts of fruits, vegetables, dairy, and whole grains, with limits placed on added sugar, sodium, and saturated fat. The present concern was that the proposed criteria, formulated by the FDA per Reference Amount Customarily Consumed, were so stringent that few foods would pass. We applied the proposed FDA criteria to foods in the USDA Food and Nutrient Database for Dietary Studies (FNDDS 2017-2018). The criteria were met by 58% of fruits, 35% of vegetables, 8% of milk and dairy products, and 4% of grain products. Many foods commonly considered to be healthy by consumers and the USDA alike did not pass the proposed FDA criteria. Federal agencies seem to define healthy in different ways. Our findings have implications for the formulation of regulatory and public health policies. We recommend that nutrition scientists be involved in the development of federal regulations and policies that affect American consumers and the food industry. [ABSTRACT FROM AUTHOR]

The messaging around processed food recently is that it is unhealthy and associated with the onset of chronic disease. However, food is processed for many reasons that range from preservation to safety, and then more recently in response to different drivers. Food has been processed for many years, in the beginning, for preservation. Over the years, processing methods have developed, and now the industry has responded to nutritional markets such as the vegan market with a range of tasty and healthy foods, and the gluten free market with carbohydrate products with good taste and texture, and the gym market with products high in protein and fortificants of health. There are many examples where processed food is healthy and where it provides convenience to multiple cohorts around the world. NOVA is a food classification system based on the degree of food processing, from minimally processed to ultraprocessed. This review examines many studies that compare NOVA with other classification systems, and this review also compares NOVA to the Health Star Rating, based on nutrients, using approximately 10000 datapoints, showing no association. In addition, the lack of association with nutrient-based classification, means that epidemiological work based on classes of food is problematic, since there are examples of processed food that range across the spectrum of health. • Food processing meets the needs of multiple consumer groups. • Processed food is not unhealthy by definition. • the NOVA classification system does not associate with NutriScore or Health Star Rating. • Health Star Rating and Nutriscore are closely associated. [ABSTRACT FROM AUTHOR]

Super alloys like Inconel 617 are extensively used in aerospace, gas turbines, chemical and food processing industry but it is extremely hard to machine from traditional methods and thereof non-traditional machining is usually engaged. Electric discharge machining (EDM) is good choice in this context as it is widely utilized in the industry for precision machining and making complex geometrical shapes in hard-to-cut materials. However, the intrinsic issues of low machining rate (MRR), dimensional overcuts and surface roughness (SR) limit its application. Therefore, the potentiality of the modified dielectric with nano powder and surfactant in aforementioned context was studied using three copper, brass and graphite as electrodes in EDM of Inconel 617. Taguchi L18 orthogonal array was used for experimentation considering nano powder type, powder concentration, surfactant type, surfactant concentration, dielectric type, electrode material and pulse time ratio as control variables. Results revealed that the addition of nano-alumina powder has proved to be the better choice in contrast to SiC for achieving high MRR. It has been noticed that average MRR found for alumina experiments was 33% more than that found with SiC. However, for SR and overcut the supremacy of SiC has been witnessed. Increase in powder concentration from 0.25 g/l to 0.625 g/l results in average increase of 15% in MRR. Whereas in case of SR, 7.5% increment is noticed as the powder concentration is raised from its 1st to 2nd level. In terms of surfactant, MRR provided by the S-80 based dielectric is 13% and 2.2% higher than that achieved with Tween-20 and Span-20 respectively. For the SR perspective, span 20 performs better than T-20 and S-80. Nevertheless, T-20 has found to the best choice for the attainment of better dimensional accuracy. The electrode of Cu provides highest MRR and minimum overcut whereas for SR, graphite electrode shows best results. The developed optimal settings confirm an improvement of 20.6%, 13.9% and 34% in the magnitudes of MRR, SR and overcut respectively during confirmation trials. Furthermore, multi-objective optimization has also been carried out for simultaneous optimization of responses. [ABSTRACT FROM AUTHOR]