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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]

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, CO2 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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

Post-harvest loss significantly impacts food security, economy, and the overall health of the entire population. About 30% of fresh produce is lost after harvest every year. Physical, macro-biological, microbiological, and enzymatic factors play key roles in losing quality and quantity of harvested crops. Management practices are strategized and executed to address these factors, bringing about new and improved technologies, along with conventional techniques that are easily available for farmers and handlers and effectively minimize loss. In this review, we have consolidated the various existing processing and value-added methods to reduce the loss of crops after harvest including physical and chemical methods and advanced packaging solutions employed in the food and agricultural sectors. The different physical techniques help to prevent or minimize microbial contamination, moderate enzymatic reactions, and maintain the intended organoleptic properties of the crops. These physical interventions are noteworthy for their environment-friendliness, which aligns with the global trend of agriculture adopting more sustainable and ecologically sensitive methods. Chemical techniques involving the use of preservatives and antimicrobial agents are essential to extend the shelf-life of the produce. Nonetheless, a cautious approach is necessary, considering the possible adverse effects of chemical residues on human health and the environment. Striking an appropriate balance between preservation techniques and sustainable agriculture is crucial for the long-term sustainability of post-harvest management measures. Packaging is another key component in the post-harvest management process. Coatings, intelligent and active packaging, and modified (MAP) monitor and control the interior atmospheric conditions of packed products while serving as strong barriers against external contaminants. These packaging innovations, driven by advancements in materials science and nanotechnology, serve as formidable barriers against spoilage, contributing significantly to reducing food waste and ensuring the availability of fresh produce for extended periods. An integrated and holistic approach to these strategies is essential to ensure food security, decrease losses, extend shelf-life and thus, increase the market availability period and quality of the produce to meet the import and export standards. This will in turn alleviate the burden on the farmers and agricultural sector, thereby improving their economic condition. [ABSTRACT FROM AUTHOR]

This article supports a material turn in agricultural and food history by focusing on the utensils and equipment, along with the embodied practices involved in cheesemaking. The period of interest is the long seventeenth century when rich source material is available in the form of probate inventories—lists of the movable goods owned by deceased persons, mainly adult males, and widows. Our laboratory will be Cheshire, an English county that for 200 years, from the mid-seventeenth century, dominated the cheese supply of London and the industrial towns and cities of the north of England. We use 1600 inventories transcribed by Cheshire local historians, a significant portion of which mention cheese and cheesemaking. We argue that the making and marketing of Cheshire cheese was distinctive but that there was nothing inevitable about its success. [ABSTRACT FROM AUTHOR]

This paper explores the effectiveness of regional intervention strategies aimed at enhancing 'low-tech' SMEs' sustainable competitive advantage and innovation activities, employing the food sector in Wales (UK) as a case study. It utilizes the triple helix model to analyse these interventions, emphasising collaboration between government, academia, and industry to stimulate knowledge-based economic development. The food sector represents an ideal subject for innovation-focused regional development policies because of its global importance, sustainability concerns, health impact and economic outcomes. A mixed-methods longitudinal case study approach was taken, evaluating a series of intervention programmes over an extended period (12 years in total), all funded by the European Union via the Welsh Government. Data sources included program reports, management committee reports, interviews, and case study testimonials. Frequent intervention activities included quality systems development, technical support, and skills training. They notably improved product and processing innovation for SMEs, key performance indicators revealing over 1,800 new products, safeguarding around 2,300 food sector jobs, and supporting 64 new business start-ups. Findings emphasized the value of consistent policies over an extended time period, albeit with the potential for lock-in effects. Future programme goals should be adapted for broader sustainable development outcomes – these are not uniquely Welsh challenges. [ABSTRACT FROM AUTHOR]

Gut microbiota (GMB) in humans plays a crucial role in health and diseases. Diet can regulate the composition and function of GMB which are associated with different human diseases. Dietary fibers can induce different health benefits through stimulation of beneficial GMB. β-glucans (BGs) as dietary fibers have gained much interest due to their various functional properties. They can have therapeutic roles on gut health based on modulation of GMB, intestinal fermentation, production of different metabolites, and so on. There is an increasing interest in food industries in commercial application of BG as a bioactive substance into food formulations. The aim of this review is considering the metabolizing of BGs by GMB, effects of BGs on the variation of GMB population, influence of BGs on the gut infections, prebiotic effects of BGs in the gut, in vivo and in vitro fermentation of BGs and effects of processing on BG fermentability. [ABSTRACT FROM AUTHOR]

Enzymes are widely used in the food industry due to their ability in improving the functional, sensory, and nutritional properties of food products. However, their poor stability under harsh industrial conditions and their compromised shelf-lives during long-term storage limit their applications. This review introduces typical enzymes and their functionality in the food industry and demonstrates spray drying as a promising approach for enzyme encapsulation. Recent studies on encapsulation of enzymes in the food industry using spray drying and the key achievements are summarized. The latest developments including the novel design of spray drying chambers, nozzle atomizers and advanced spray drying techniques are also analyzed and discussed in depth. In addition, the scale-up pathways connecting laboratory scale trials and industrial scale productions are illustrated, as most of the current studies have been limited to lab-scales. Enzyme encapsulation using spray drying is a versatile strategy to improve enzyme stability in an economical and industrial viable way. Various nozzle atomizers and drying chambers have recently been developed to increase process efficiency and product quality. A comprehensive understanding of the complex droplet-to-particle transformations during the drying process would be beneficial for both process optimization and scale-up design. Highlights: Encapsulation of enzyme using spray drying is a versatile approach for improving enzyme stability and shelf-life in food industry. This paper gives an overview of recent development and progress in enzyme encapsulation using spray drying. Emerging spray drying techniques and novel design of spray drying chambers and atomizers are summarized. Ex ante process simulations and technoeconomic analysis are also presented providing critical insights for commercial production of encapsulated enzymes. [ABSTRACT FROM AUTHOR]

This work holistically evaluates the factors that can aid decision makers in finding the optimal location for food businesses in developing economies. It integrates the analytic hierarchy process (AHP) in determining criteria weights (i.e. benefit, opportunity, cost, risk) and the newly introduced three-way decision – Technique for Order Preference by Similarity to Ideal Solution (3WD-TOPSIS) method in identifying the priority factors. Applying the AHP yields the assignment of more priorities to benefits and opportunities rather than costs and risks, reflecting the benefit – or opportunity-oriented attitudes of food businesses. Meanwhile, the implementation of 3WD-TOPSIS results in the identification of government regulations and restrictions, proximity to consumers, parking capacity, supply chain strategy, and socio-economic status as the most crucial location decision factors. Findings from the comparative analyses show a high agreement between the results and those of other comparable methods. Managerial insights from these findings are outlined in this work. [ABSTRACT FROM AUTHOR]

Understanding factors influencing Listeria monocytogenes biofilms aid in developing more effective elimination/prevention strategies. This study examined the effect of temperature (4 °C, 21 °C, 30 °C), materials (stainless steel 316 L with 2B and 2 R finishes, glass, and polypropylene), and slope (0°/horizontal or 90°/vertical) on mono- and dual-species biofilms using two L. monocytogenes strains and one Pseudomonas aeruginosa strain. All biofilms were grown in 10% TSB for 24 h and analyzed using culture-based methods. Additionally, the architecture of monospecies biofilms was studied using fluorescence microscopy. Overall, P. aeruginosa showed higher biofilm formation potential (6.2 log CFU/cm2) than L. monocytogenes (4.0 log CFU/cm2). Temperature greatly influenced P. aeruginosa and varied for L. monocytogenes. The slope predominantly influenced L. monocytogenes monospecies biofilms, with cell counts increasing by up to 2 log CFU/cm2. Surface material had little impact on biofilm formation. The study highlights the varying effects of different parameters on multispecies biofilms and the importance of surface geometry. HIGHLIGHTS: Surface material does not affect L. monocytogenes or P. aeruginosa biofilms L. monocytogenes produces more biofilm on horizontal surfaces than on vertical surfaces In dual-species biofilm, L. monocytogenes shows enhanced biofilm production Increased temperature often results in enhanced biofilm formation [ABSTRACT FROM AUTHOR]

The UK’s new social security benefit, Universal Credit, is driving up food insecurity. Particularly problematic is the five-week wait for the first payment. Meanwhile, low wages and insecure contracts mean many food sector workers rely on Universal Credit. This qualitative study explores the effects of the five-week wait on food security among these workers. The findings show this is forcing them to depend on family, friends and foodbanks, inducing shame and isolation, and negatively impacting their physical and mental health. Meanwhile, working in the food sector offers little or no protection from these effects and, in some cases, exacerbates them. [ABSTRACT FROM AUTHOR]

AbstractInterest in the role of dietary nitrate in human health and disease has grown exponentially in recent years. However, consensus is yet to be reached as to whether consuming nitrate from various food sources is beneficial or harmful to health. Global authorities continue to recommend an acceptable daily intake (ADI) of nitrate of 3.7 mg/kg-bw/day due to concerns over its carcinogenicity. This is despite evidence showing that nitrate consumption from vegetable sources, exceeding the ADI, is associated with decreased cancer prevalence and improvements in cardiovascular, oral, metabolic and neurocognitive health. This review examines the paradox between dietary nitrate and health and disease and highlights the key role of the dietary source and food matrix in moderating this interaction. We present mechanistic and epidemiological evidence to support the notion that consuming vegetable-derived nitrate promotes a beneficial increase in nitric oxide generation and limits toxic N-nitroso compound formation seen with high intakes of nitrate added during food processing or present in contaminated water. We demonstrate the need for a more pragmatic approach to nitrate-related nutritional research and guidelines. Ultimately, we provide an overview of our knowledge in this field to facilitate the various therapeutic applications of dietary nitrate, whilst maintaining population safety. [ABSTRACT FROM AUTHOR]

AbstractIn recent years, the worldwide increase in lifestyle diseases and metabolic disorders has been ascribed to the excessive consumption of sucrose and added sugars. For this reason, many approaches have been developed in order to replace sucrose in food and beverage formulations with alternative sweetening compounds. The raising awareness concerning the synthetic sweeteners due to their negative impact on health, triggered the need to search for alternative substances. Natural sweeteners may be classified in: (i) non-nutritive (e.g., neohesperidine dihydrochalcone, thaumatin, glycyrrhizin mogroside and stevia) and (ii) bulk sweeteners, including both polyols (e.g., maltitol, mannitol, erythritol) and rare sugars (e.g., tagatose and allulose). In this review we discuss the most popular natural sweeteners and their application in the main food sectors (e.g., bakery, dairy, confectionary and beverage), providing a full understanding of their impact on the textural and sensory properties in comparison to sucrose. Furthermore, we analyze the use of natural sweeteners in blends, which in addition to enabling an effective replacement of sugar, in order to complement the merits and limits of individual compounds. Finally, microencapsulation technology is presented as an alternative strategy to solving some issues such as aftertaste, bitterness, unpleasant flavors, but also to enhance their stability and ease of use. [ABSTRACT FROM AUTHOR]

Food retail businesses experienced a pronounced increase in sales when food hospitality outlets closed in the early stages of the COVID-19 pandemic in Canada. This study investigates how pandemic-related modifications to food retail businesses in Ontario, Canada affected the well-being of workers. Semi-structured interviews were conducted with 17 food retail employees between June 2020 and May 2021 as part of the Food Retail Environment Study for Health and Economic Resiliency (FRESHER). Transcripts were analyzed inductively, and themes were refined using the Effort Reward Imbalance Model. Themes were connected to the main components of this model: extrinsic effort, intrinsic effort, money, esteem, status control, and burnout. Results indicate that, for food retail employees, the presence of an imbalance between efforts and rewards threatens well-being via symptoms of burnout. Further study is needed to examine how this inequality and burnout among this population might be measured and addressed. [ABSTRACT FROM AUTHOR]

Abstract Mixture experiments are widely used in industry, agriculture, food manufacturing, medicine, and other fields, especially in the pharmaceutical field, which has played an indispensable role in recent years. Most predecessors focused on analyzing the single response problem for discussing mixture experiments, and the research of mixture experiments with qualitative factors is even less. Unlike previous studies, this article considers the optimal design problem of a class of multi-response mixture models with qualitative factors. It gives the general expression of the information matrix, D- and A-criterion functions of the multi-response second-order Scheffé central polynomial model with different mixture components. The variance function is derived under the corresponding optimality criterion, and finally, we conduct a comparative analysis of the relative efficiency of two optimal designs. [ABSTRACT FROM AUTHOR]

Many functional properties of spray-dried microparticles are affected by the presence and composition of the materials used in the matrix and on the surface. The characteristics of these materials are an essential factor because any damage or alteration on the microparticle surface can affect the protection and retention of the bioactive-loaded delivery system and influence its interaction with the environment. There is a real gap between scientific concerns from the field and accessible reviews on the subject. This review presents a detailed description of the surface modification of spray-dried powders for improving the powder quality, efficiency of the microencapsulation, and microencapsulation process design in food industries. Additionally, the theoretical foundation, mechanisms, and methods used to understand the surface modification of spray-dried food powders are highlighted. Therefore, for a better understanding of the mechanisms involved in the particle surface formation, the application of advanced microscopy techniques and x-ray photoelectron spectroscopy (XPS) used together have offered very precise and detailed results under different conditions at the molecular level. These findings will contribute to further research improvement about the surface composition of spray-dried microparticles and how they influence on their functional properties. [ABSTRACT FROM AUTHOR]

Lignin, an amorphous biomacromolecule abundantly distributed in the plant kingdom, has gained considerable attention due to its intrinsic bioactivities and renewable nature. Owing to its polyphenolic structure, lignin has a variety of human health activities, including antioxidant, antimicrobial, antidiabetic, antitumor, and other activities. The extraction of lignin from various sources in a green and sustainable manner is critical in the food industry. Deep eutectic solvent (DES) has recently been recognized as a class of safe and environmentally friendly media capable of efficiently extracting lignin. This article comprehensively reviews the recent advances in lignin extraction using DES, discusses the influential factors on the antioxidant activity of lignin, interprets the relationship between antioxidant activity and lignin structure, and overviews the applications of lignin in the food industry. We aim to highlight the advantages of DES in lignin extraction and valorization from the nutrition and food views. [ABSTRACT FROM AUTHOR]

With higher standards in terms of diet and leisure enjoyment, spices and essential oils of aromatic plants (APEOs) are no longer confined to the food industry. The essential oils (EOs) produced from them are the active ingredients that contribute to different flavors. The multiple odor sensory properties and their taste characteristics of APEOs are responsible for their widespread use. The research on the flavor of APEOs is an evolving process attracting the attention among scientists in the past decades. For APEOs, which are used for a long time in the catering and leisure industries, it is necessary to analyze the components associated with the aromas and the tastes. It is important to identify the volatile components and assure quality of APEOs in order to expand their application. It is worth celebrating the different means by which the loss of flavor of APEOs can be retarded in practice. Unfortunately, relatively little research has been done on the structure and flavor mechanisms of APEOs. This also points the way to future research on APEOs.Therefore, this paper reviews the principles of flavor, identification of components and sensory pathways in humans for APEOs. Moreover, the article outlines the means of increasing the efficiency of using of APEOs. Finally, with respect to the sensory applications of APEOs, the review focuses on the practical application of APEOs in food sector and in aromatherapy. [ABSTRACT FROM AUTHOR]

The rapid quantification of toxins in food and beverage products has become a significant issue in overcoming and preventing many life-threatening diseases. Aflatoxin-contaminated food is one of the reasons for primary liver cancer and induces some tumors and cancer types. Advancements in biosensors technology have brought out different analysis methods. Therefore, the sensing performance has been improved for agricultural and beverage industries or food control processes. Nanomaterials are widely used for the enhancement of sensing performance. The enzymes, molecularly imprinted polymers (MIP), antibodies, and aptamers can be used as biorecognition elements. The transducer part of the biosensor can be selected, such as optical, electrochemical, and mass-based. This review explains the classification of major types of aflatoxins, the importance of nanomaterials, electrochemical, optical biosensors, and QCM and their applications for the determination of aflatoxins. [ABSTRACT FROM AUTHOR]

This study evaluates the nutritional quality and level of processing of food and beverage products advertised on television channels most watched by children, in Italy. Data were collected over 20 non-consecutive days from the five top channels in Italy. A total of 209 food items were analysed using the Nutri-Score and the NOVA classification. Additionally, compliance with nutritional criteria established by the World Health Organisation (WHO) and the EU-PLEDGE was assessed. Results indicate a high proportion of energy-dense and low nutritional quality foods, with 68% falling into less favourable Nutri-Score categories (C, D, and E), and 61% classified as ultra-processed by NOVA classification. When applying WHO and PLEDGE criteria, 71% and 56% of products, respectively, did not meet nutritional standards. This study underscores the low prevalence of nutritionally adequate products in food advertisements targeting children on Italian television, despite differences found based on methodological variations. [ABSTRACT FROM AUTHOR]

AbstractObjectivesMethodsResultsConclusionAssess prevalence of current asthma, asthma attacks/episodes, and asthma-related emergency room (ER) visits by industry and occupation and estimate the proportion of current asthma cases associated with employment during 2020–2021.The 2020–2021 National Health Interview Survey data for persons aged ≥18 years who were employed at any time during the 12 months prior to the interview were analyzed.An estimated 12.7 million US working adults had current asthma. Of those, 40% had an asthma attack/episode and 8.6% had an asthma-related ER visit. Prevalence varied by sociodemographic characteristics, industry, and occupation. Highest asthma prevalence was among workers in the administrative, support, waste management, and remediation industry and the community and social services occupation. Nearly half of workers with current asthma in the arts, entertainment, and recreation industry and arts, design, entertainment, sports, and media occupations reported having an asthma attack/episode. Workers in the accommodations and food services industry and food preparation and serving related occupation had the highest asthma-related ER visits. The proportion of current asthma cases attributable to employment was estimated to be 9.2% by industry and 12.2% by occupation.An estimated 1.2–1.5 million asthma cases among workers might be attributable to employment by industry and occupation. Disparities in asthma prevalence, asthma attacks/episodes and asthma-related ER visits among workers exits. These findings underscore the importance of early identification of asthma cases in relation to work and implementation of targeted interventions (including, training and education, personal protective equipment use, health surveillance, workplace policies), especially among workers employed in industries and occupations with elevated asthma prevalence. [ABSTRACT FROM AUTHOR]

This paper examines contemporary food culture in Ireland through the phenomenon of foodism and the habits and traits expressed through the subculture of foodies. Elements and actors of the Irish food scene are also considered. Qualitative research was applied to investigate the five research objectives posed. This featured six in-depth interviews with "key informants" from Ireland's tourism sector, educational sector, food sector, and a state food agency, conducted during 2020. The study draws insights from the fields of cultural studies and sociology. Thematic analysis was applied as part of the methodology process, from which five themes developed from the data findings. These are: (1) An evolving Irish food culture, (2) Two perceptions of Irish food, (3) A breakdown of hierarchies, (4) Influencing factors, (5) State body remits. The primary research reveals that industry experts and academics concur that Irish food and culture have "evolved" from a more traditional cuisine and culture and that these are dynamic entities. In addition, it establishes that there is a "hunger for food" amongst a small but growing cohort of Ireland's population, who wish to gain information via food media and to access food experiences such as culinary courses, gastro tours and food festival events. [ABSTRACT FROM AUTHOR]

Globally, food is recognized as an issue in urban areas regarding diet-related diseases, unhealthy food environments, disconnection from culture and social relations, and environmental unsustainability. Concurrently, food also has a critical role in addressing the complex challenges cities are facing. Food pedagogies has emerged as a key element in tackling these food-related issues. However, pedagogical aspects of food are yet to be broadly explored and no known conceptual pedagogical framework has been developed. This paper aims to inform development of a conceptual framework for the enactment of food pedagogies, based on community food leaders' perspectives and experiences. Semi-structured interviews were undertaken with 39 experienced leaders from diverse food-related fields in Australia. Interviews were analyzed thematically. Four key themes emerged from participants' reflections on the current state of food-related activities: 'Awareness of food and food systems'; 'Enjoyment and social connections'; 'Experiential practices in everyday life': and 'Action for change.' These four themes are discussed both as aims of pedagogical practices and as essential pedagogical content for conceptualizing food pedagogies. A draft conceptual framework is developed to inform actions by policy makers, and public and private sector food practitioners to create healthy and sustainable societies through the medium of food. [ABSTRACT FROM AUTHOR]

Trade negotiators are confronted with the policy challenge of determining which non-tariff measures (NTMs) and products to focus on, particularly in the agriculture and food sectors, which face a prevalence of NTMs. Quantitative advice on the trade effects of different measures can inform one aspect of a negotiator's multifaceted prioritization process. Despite well-established methods for the quantification of trade policies at an aggregate bilateral trade level, the product-level literature suffers from a general misapplication of economic theory, leaving much of it divergent from microeconomic foundations. Furthermore, the literature generally makes compromises that inhibit the ability to draw useful insight on importer-specific policy variables like NTMs. In light of this gap in the literature, we propose an approach that leads to a proof-of-concept quantification methodology for bilateral product-level analysis, fulfiling a need in the body politic to defensibly identify trade effects of NTMs at a bilateral and product level. International grains markets are used as an example to demonstrate the proof-of-concept. [ABSTRACT FROM AUTHOR]

The article explores the ramifications of Russia's food hegemony. Russia is already a grain hegemon and other commodities are trending in that direction. From its hegemonic position, weaponised food trade allows Russia to convert its resource power to support an authoritarian ecosystem. Russia's food trade benefits itself and other authoritarian regimes. Grain imports from Russia help maintain food security in authoritarian states, and indirectly, their political stability. The use of grain trade to support authoritarian regimes is important because doing so strengthens countries that do not share Western values. Weaponised food trade further undermines the free trade values that underlie the current global order. [ABSTRACT FROM AUTHOR]

AbstractFaba beans (Vicia faba L.), integral to the legume family, are a significant component of the global pulse market because of their nutritional richness and positive health implications. While existing reviews have extensively covered the nutritional composition and anti-nutritional factors of faba beans, and their utilization in food product development, the insights into the optimization of processing methods and upcycling the wastewater during faba bean processing remain insufficient. Therefore, this review focuses on consolidating information about their bioactive compounds, elucidating associated health benefits and unveiling the possible application of processing water derived from faba beans. Key issues discussed include the impact of bioactive compounds in faba beans on cardiovascular health and carcinogenic condition, the challenges in processing that affect bioactive content, and the potential nutritional and functional applications of processing water in food production. [ABSTRACT FROM AUTHOR]

AbstractIn recent years, how to improve the functional performance of food packaging materials has received increasing attention. One common inorganic material, nanometer zinc oxide (ZnO-NPs), has garnered significant attention due to its excellent antibacterial properties and sensitivity. Consequently, ZnO-NP-based functional packaging materials are rapidly developing in the food industry. However, there is currently a lack of comprehensive and systematic reviews on the use of ZnO-NPs as functional fillers in food packaging. In this review, we introduced the characteristics and antibacterial mechanism of ZnO-NPs, and paid attention to the factors affecting the antibacterial activity of ZnO-NPs. Furthermore, we systematically analyzed the application of intelligent packaging and antibacterial packaging containing ZnO-NPs in the food industry. At the same time, this paper also thoroughly investigated the impact of ZnO-NPs on various properties including thickness, moisture resistance, water vapor barrier, mechanical properties, optical properties, thermal properties and microstructure of food packaging materials. Finally, we discussed the migration and safety of ZnO-NPs in packaging materials. ZnO-NPs are safe and have negligible migration rates, simultaneously their sensitivity and antibacterial properties can be used to detect the quality changes of food during storage and extend its shelf life. [ABSTRACT FROM AUTHOR]

AbstractPlant melanin, a natural pigment, has gained significant attention recently due to its potential therapeutic and industrial applications. In this study, melanin pigments were extracted from Nigerseed hulls (NH) via alkali and acid extraction methods, followed by acid hydrolysis, organic solvent treatment, and repeated precipitation. The solubility of NH melanin was assessed, revealing solubility in alkali and dimethyl sulfoxide (DMSO) but insolubility in other common organic solvents. High-performance liquid chromatography (HPLC) was employed to measure the purity of NH melanin in comparison to standard melanin, while elemental analysis indicated a similarity between melanin extracted from nigerseed hulls and the standard counterpart. LC-MS data revealed a molecular weight of NH melanin. Furthermore, the stability of melanin was evaluated under varying conditions including temperature, oxidants, reducing agents, light exposure, and metal ion presence. Results demonstrated significant effects of Mg2+, Cu2+, and Fe2+ metal ions on melanin stability, with a minor effect observed for Ca2+, while sodium hyposulfite was found to destabilize the pigments. Our findings suggest that nigerseed hulls hold promise as a novel source for efficient melanin production, with potential applications in the food sector, food packaging, and biomedical fields. [ABSTRACT FROM AUTHOR]

AbstractThermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that are formed in food during processing and preparation. Various food processing techniques, such as heating, drying, grilling, and fermentation, can generate hazardous chemicals such as acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) and their esters (MCPDE) which can be detrimental to human health. Despite efforts to prevent the formation of these compounds during processing, eliminating them is often challenging due to their unknown formation mechanisms. It is critical to identify the potential harm to human health in processed food and understand the mechanisms by which harmful compounds form during processing, as prolonged exposure to these toxic compounds can lead to health problems. Various mitigation strategies, such as the use of diverse pre- and post-processing treatments, product reformulation, additives, variable process conditions, and novel integrated processing techniques, have been proposed to control these food hazards. In this review, we summarize the formation and occurrence, the potential for harm to human health produced by process contaminants in food, and potential mitigation strategies to minimize their impact. [ABSTRACT FROM AUTHOR]

AbstractApple (Malus domestica) is the third most produced fruit worldwide. It is a well-known source of bioactive compounds mainly represented by hydroxycinnamic acids, flavan-3-ols, dihydrochalcones, dehydroascorbic acid, carotenoids, chlorogenic acid, epicatechin, and phloridzin. Due to the lack of a recent evaluation of the clinical trials associated with apple consumption, this review investigated the effects of this fruit on metabolic conditions related to inflammation and oxidative stress and reviewed the applications of apple waste on food products. Thirty-three studies showed that apples or its derivatives exhibit anti-inflammatory and antioxidant actions, improve blood pressure, body fat, insulin resistance, dyslipidemia, and reduce cardiovascular risks. Apples have a great economic impact due to its several applications in the food industry and as a food supplement since it has impressive nutritional value. Dietary fiber from the fruit pomace can be used as a substitute for fat in food products or as an improver of fiber content in meat products. It can also be used in bakery and confectionary products or be fermented to produce alcohol. Pomace phytocompounds can also be isolated and applied as antioxidants in food products. The potential for the use of apples and by-products in the food industry can reduce environmental damage. [ABSTRACT FROM AUTHOR]

AbstractThe significant physiological effect of capsaicinoids on the human body is utilized in the fields of food industry, medicine, and internal state security (riot control agents, RCAs). Detection and determination of capsaicinoids in solutions and extracts are fairly well developed, but only marginal attention is given to their detection in the form of aerosols and vapors, which are the primary form of their use as RCAs. In the article, three variants of a simple tube detector for direct detection of capsaicinoids in air (using pelargonic acid vanillylamide – PAVA, as the standard) are presented, utilizing classical color reactions with Turnbull’s blue, Gibbs reagent, and Marquis reagent. The use of these reactions for these purposes is innovative. Each reaction has been optimized and the proposed detectors have been compared, emphasizing their sensitivity, selectivity, and stability. PAVA in the air at a concentration of 0.1 mg/m3 can be detected with the naked eye. The stability of the proposed detectors allows for their commercial use. [ABSTRACT FROM AUTHOR]

The rapid change in eating habits and consumer demands for healthy food are the driving motives for food industries to formulate new food products. Innovative food formulations are either very expensive or based on targeted customers. Low glycemic foods, fiber enriched products, plant-based meat formulations, and functional foods are predominating the in-food innovations. However, to attain sustainability and promote zero food waste, it is extremely important to explore food byproducts and underutilized food sources. Among food byproducts, peels, seeds, pomace have great potential and can be used for the extraction of bioactive and functional components for subsequent incorporation in innovative food formulations. Similarly, millets are excellent sources of quality proteins and sweet potatoes are rich sources of bioactive carbohydrates, proteins, carotenoids, and minerals. Innovative formulations are not only based on innovative ingredients but also innovative or modern food processing can contribute toward better food products in terms of functional, nutritional, and quality attributes. [ABSTRACT FROM AUTHOR]

Hemp hull is the outer coat of the hemp seed, derived from the plant Cannabis sativa L., Cannabaceae. While much attention has been paid to hemp seed for its oil, protein and micronutrient content, far less attention has been given to hemp hull, a side stream of hemp processing. Hemp hull is a source of bioactive compounds, dietary fiber, minerals as well as protein, lipids and carbohydrates. Of note, two bioactive compounds, n-trans-caffeoyltyramine and n-trans-feruloyltyramine have been identified in hemp hull as key bioactive compounds that support gut health, liver function and other physiological processes. Both of these compounds were identified as agonists of the transcription factor, hepatic nuclear factor-4 alpha which has been implicated in gene expression that governs gut permeability, factors associated with inflammatory bowel diseases, and hepatic lipid homeostasis. Additionally, the dietary fibers in hemp hull have been demonstrated to be novel prebiotics, which may further amplify hemp hull's effect on gut health and metabolic health. This review article summarizes the nutritional content of hemp hull, explores the physiological effects of bioactive compounds found in hemp hull, and identifies opportunities for further research on hemp hull for human health benefit. [ABSTRACT FROM AUTHOR]

Hydrogels are unique polymer materials that possess hydrophilic chains, allowing them to effectively retain a considerable amount of water within their interstitial structures. The first hydrogel, developed in 1955 by Professor Lim and Wichterle from Prague, was specifically designed for manufacturing contact lenses. Hydrogel has the unique ability to absorb and retain a significant amount of water without dissolving. These gels consist of a three-dimensional (3D) network structure composed of cross-linked polymers. Hydrogels can undergo changes in their properties or behavior in response to different stimuli. There are two main problems addressed when using hydrogels: Firstly, it is imperative to conduct more in vivo research and how they behave after being implanted in humans. Secondly, it’s crucial to create new, effective, and ecologically responsible ways to make hydrogels. Hydrogels have emerged as unparalleled vehicles for drug delivery, particularly in the context of brain or spinal cord lesions, heavy metal removal, tissue engineering, biosensor, regeneration, cancer, bioprinting, soft robots, biosensor, photonics, perfumery and food industry. In the future, it will be profitable to focus on the development of more sophisticated biopolymer-based hydrogels, combining natural polymers with elastin-cellulose and elastin-alginate mixes. Such developments would be very helpful in tissue regeneration. [ABSTRACT FROM AUTHOR]

In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties. [ABSTRACT FROM AUTHOR]

Grinding stones are a worldwide technology, instrumental in processing food as far back as the African Middle Stone Age. Research interest in grinding stones, and the usewear on their surfaces, has grown in the last few decades. Models of grinding stone manufacture, use, and discard provide a reference for cross-cultural comparisons of practices and guide methodologies in planning usewear analysis based on kinetics. In Ethiopia, traditional knowledge of grinding stones is still accessible, and grinding stones remain in use. The models developed through interviews with, and observations of, local practitioners show processes and behaviors but also decisions made at various stages. Particular behaviors and decisions have impacts on tool wear. [ABSTRACT FROM AUTHOR]

Iron is one of the essential nutrients for almost all microorganisms. Under iron-limited conditions, bacteria can secrete siderophores to the outside world to absorb iron for survival. This process requires the coordinated action of energy-transducing proteins, transporters, and receptors. The spoilage factors of some spoilage bacteria and the pathogenic mechanism of pathogenic bacteria are also closely related to siderophores. Meanwhile, some siderophores have also gradually evolved toward beneficial aspects. First, a variety of siderophores are classified into three aspects. In addition, representative iron uptake systems of Gram-negative and Gram-positive bacteria are described in detail to understand the common and specific pathways of iron uptake by various bacteria. In particular, the causes of siderophore-induced bacterial pathogenicity and the methods and mechanisms of inhibiting bacterial iron absorption under the involvement of siderophores are presented. Then, the application of siderophores in the food sector is mainly discussed, such as improving the food quality of dairy products and meat, inhibiting the attack of pathogenic bacteria on food, improving the plant growth environment, and promoting plant growth. Finally, this review highlights the unresolved fate of siderophores in the iron uptake system and emphasizes further development of siderophore-based substitutes for traditional drugs, new antibiotic-resistance drugs, and vaccines in the food and health sectors. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is an important foodborne pathogen. It can adhere to food or food contact surface for a long time and form biofilm, which will lead to equipment damage, food deterioration, and even human diseases. As the main form of bacteria to survive, the mixed biofilms often exhibit higher resistance to disinfectants and antibiotics, including the mixed biofilms formed by L. monocytogenes and other bacteria. However, the structure and interspecific interaction of the mixed biofilms are very complex. It remains to be explored what role the mixed biofilm could play in the food industry. In this review, we summarized the formation and influence factors of the mixed biofilm developed by L. monocytogenes and other bacteria, as well as the interspecific interactions and the novel control measures in recent years. Moreover, the future control strategies are prospected, in order to provide theoretical basis and reference for the research of the mixed biofilms and the targeted control measures. [ABSTRACT FROM AUTHOR]

COVID-19-induced lockdowns and movement restrictions led to individuals’ limited movement and recall of street food memories. Against this backdrop, the current study explores the enabler role of the perceived scare of COVID-19 on street food attachment and its contribution to recommending and revisiting intention. A prominent contribution of this study is the evaluation of the moderating role of perceived price fairness, food authenticity, vendor hygiene practices, and income. The proposed model is validated with perceptual responses gathered from two prominent destinations viz. India and the Middle East and analyzed with partial least squares. Results showed that the perceived scare of COVID-19 does significantly enhance one’s attachment associated with street food. Moreover, street food attachment does enhance an individual’s revisit and recommendation intention in the new normal. Furthermore, results showed that the contingent effects of food authenticity, perceived price fairness, vendor’s hygiene practice, and income have a positive moderation on the relationship between perceived scare of COVID-19 and street food attachment. The study is one of the few studies on street food attachment in the new normal for developing countries like India and the Middle East. The implications have relevance for street food businesses and small food business owners in Asian countries. [ABSTRACT FROM AUTHOR]

Global population growth tremendously impacts the global food industry, endangering food safety and quality. Mycotoxins, particularly Ochratoxin-A (OTA), emerge as a food chain production threat, since it is produced by fungus that contaminates different food species and products. Beyond this, OTA exhibits a possible human toxicological risk that can lead to carcinogenic and neurological diseases. A selective, sensitive, and reliable OTA biodetection approach is essential to ensure food safety. Current detection approaches rely on accurate and time-consuming laboratory techniques performed at the end of the food production process, or lateral-flow technologies that are rapid and on-site, but do not provide quantitative and precise OTA concentration measurements. Nanoengineered optical biosensors arise as an avant-garde solution, providing high sensing performance, and a fast and accurate OTA biodetection screening, which is attractive for the industrial market. This review core presents and discusses the recent advancements in optical OTA biosensing, considering engineered nanomaterials, optical transduction principle and biorecognition methodologies. Finally, the major challenges and future trends are discussed, and current patented OTA optical biosensors are emphasized for a particular promising detection method. [ABSTRACT FROM AUTHOR]

Physical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which is a thermally driven membrane process, has been proposed as an alternative for the separation and concentration of liquid food items. In principle, MD can separate water and volatile compounds from aqueous feed solutions through a permeate that passes across microporous hydrophobic membranes. The separation via MD is thanks to the vapor pressure difference on both membrane sides. In this review, we analyzed the ongoing experimental efforts aimed to recover and purify food bioactive compounds from the concentration of fruit juices and extracts using MD. Also, the processing of dairy products, concentration of food by-products, and ethanol production and its removal from beverages using MD have been reviewed. Additionally, a feedback on the distinct membrane module configurations and membrane requirements for successful operation is addressed. [ABSTRACT FROM AUTHOR]