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The thriving of high‐performance artificial synaptic neuromorphic platforms poses a significant challenge for creating bionic sensors that can integrate multi‐sensory information. For the purpose of realizing this objective, promising bionic visual‐olfactory co‐sensory artificial synaptic devices are developed based on a hydrogen‐bonded organic framework (Eu@HOF‐12). This probe is capable of dual‐emissive‐responsive to biogenic amines (BAs), which are essential indicators for the evaluation of food freshness. Importantly, it demonstrates outstanding advantages, including high sensitivity, ultrafast responses (<6 s), and practicability of recyclability, which can be combined with smartphones for on‐site BAs detection via the colorimetric and ratiometric hydrogel sensor. Besides, a bionic visual‐olfactory co‐sensory based on the human‐computer interaction platform is constructed, which can realize the identification of five types of BAs with high precision through the specific odor fingerprint. Meanwhile, a logic device is utilized for the rapid identification of food freshness considering the hydrogel sensor's dual‐mode responses to BAs. Overall, this research develops an odor visualization strategy that enables on‐site, real‐time, and sensitive monitoring of food quality assessment. In addition, a quantitative assessment system is designed for fast, damage‐free, and accurate assessment of food freshness, ultimately reducing food waste and generating significant economic value. [ABSTRACT FROM AUTHOR]

Summary The use of black soldier fly larvae (BSFL) to valorise different organic waste streams and the subsequent use of resulting larvae as a feedstock ingredient is increasing rapidly in several regions across the globe. The lack of knowledge about several safety issues including chemical contaminants (e.g. heavy metals) seems to affect the upscaling and commercialisation of this product. This study evaluates the safety of the BSFL against chemical contaminants including heavy metals and mycotoxins in both BSFL and frass samples reared with different food waste streams (e.g. soy waste, customised bread‐vegetable diet, food waste mixture, supermarket and childcare centre) from two commercial production facilities. The effect of larval instars and post‐harvest treatments (e.g. blanching and drying) on the safety of the BSFL was also investigated. The concentration of heavy metals was primarily influenced by the concentration in the food waste streams. The concentration was also higher in 6th instar compared to 5th instar larvae. The effect of blanching and drying have a varied effect on the concentration of heavy metals. Mycotoxins were found to be below the limit of quantification for all samples. The outcomes of this study indicated that BSFL grown on food waste streams and the resulting frass is safe against different heavy metals analysed. The findings of this study will assist the commercial BSFL manufacturers with the identification of relevant control points to ensure the chemical safety of their products. Therefore, encourage the use of different food waste streams as feedstock for rearing BSFL. [ABSTRACT FROM AUTHOR]

Summary Onion skin is generated in high amounts as food waste that is rich in bioactive components. Thus, the valorisation of onion skin waste in food production following suitable methods of treatment can be regarded as a sustainable strategy in terms of nutrition, economy, and environment. Skin waste from onions (Allium cepa) was ground and exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for either 0 or 30 min. Then the cold plasma‐treated onion skin powder (OSP) was added to chocolate at a concentration of 0%, 1%, or 2% (w/w). The DBDCP‐induced changes in the microbial load, colour, water content, total phenolic content (TPC), and antioxidant activity of OSP were assessed. The TPC, antioxidant activity, and sensory properties of the chocolate samples added with OSP were also monitored. Cold plasma treatment increased the TPC and antioxidant activity of OSP, but it did not affect the water content, colour, and microbial load. The antioxidant activity and TPC of the chocolate samples incorporated with DBDCP‐treated OSP at a level of 2% were higher than the samples with or without untreated OSP. However, the samples with 2% DBDCP‐treated OSP demonstrated lower overall acceptability scores compared to samples without OSP. It can be said that cold plasma can be utilised in the treatment of onion skin waste and valorisation of cold plasma‐treated onion skin waste in the production of chocolate to improve its antioxidant properties. Future studies can focus on the enhancement of the sensory properties of onion skin‐added chocolate products. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSIONS Food loss and waste estimates are highly inconsistent as a result of methodological and systemic differences. Additionally, the absence of in‐depth evidence surrounding the biological drivers of food loss and waste precludes targeted mitigation action. To address this challenge, we undertook a metanalysis utilising a systematic literature review combined with industry stakeholder surveys to examine the incidence of food loss and waste in the UK fruit and vegetable supply chain between primary production and retail.We estimated that 37% of fruit and vegetables, equivalent to 2.4 Mt of produce, is lost between production and sale. In the UK, primary production is the main stage responsible for these losses (58%), and is dominated by four crops (apple, onion, carrot and potato), which contribute 71% of total food loss and waste. Quality and supply/demand mismatch are the core drivers, combined with limited ability to control postharvest quality decline as a result of technical or economic barriers.Innate biological mechanisms contribute to, and detract from, marketable quality generating food loss risks where these cannot be adequately modified or controlled. Through climate change effects, reduced pesticide availability, changing consumer behaviour and increased pressure to reduce resource/energy inputs during pre‐ and postharvest handling, food loss and waste risk is likely to increase in the short term unless targeted, coordinated action is taken to actively promote its mitigation. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Food waste by‐products contain many bioactive compounds, such as proteins, carbohydrates, polyphenols and carotenoids. The purposes of this study was to extract oleoresin from tomato waste, apply tomato pomace powder (TPP) as a new shell material for encapsulation of oleoresin and to fortify orange juice using the developed microcapsules. Microencapsulation was carried out based on different TPP (2% and 3%) and oleoresin (20% and 30%) concentrations by spray drying at two temperatures (130 and 140 °C). Different features of microcapsules such as the encapsulation load, encapsulation efficiency, moisture content, hygroscopicity, bulk and tapped densities and the Hausner ratio were analysed. Based on properties of microcapsules, samples containing 3% TPP and 30% oleoresin dried at 130 °C were selected as the best treatment and their characteristics such as morphology, chemical structure and thermal behaviour were investigated. Scanning electron microscopy indicated that spherical micron‐size particles were formed and their crack‐free fine surface showed their potential for encapsulation of anti‐oxidants to reduce oxygen diffusion. Microencapsulated oleoresin was then added to the orange juice and the samples' pH, acidity, total soluble solids and colour were evaluated and compared with pure orange juice. Free radical scavenging method was used to investigate the anti‐oxidant properties of orange juice during storage. The results indicated that at the end of the 30 days of storage the fortified orange juice had anti‐oxidant activity equal to pure fresh orange juice on day one. Sensory evaluation results showed no significant differences between appearance, colour, thickness and overall acceptance of fresh and the fortified juices (P < 0.05). The results of this study showed the potential application of food and agricultural waste in production of value‐added ingredients to be used as natural additives in food industries. [ABSTRACT FROM AUTHOR]

Recognizing that the waste of imperfect produce contributes to the global environmental crisis, the authors conduct three studies examining whether retailers can use anthropomorphizing marketing techniques to make irregular‐appearing produce more attractive and increase purchase intentions. Based on the exemplar model theory, Study 1 shows that when retailers place googly eyes on pictures of irregular‐appearing produce, consumers judge the product according to multiple exemplars as they do when they evaluate humans. The multiple esthetic cues cause them to perceive irregular produce as more attractive. Study 2 replicates Study 1 by using human names as the anthropomorphic cues, demonstrating that anthropomorphism can increase purchase intentions toward irregular‐appearing produce. Study 3 further shows that the anthropomorphism effects hold for irregular‐appearing produce from corporate farms and not from local farms. The differences occur because consumers expect corporate farms to conform to standardized esthetic norms but expect local farms to market irregular‐appearing produce. When expectations are aligned, anthropomorphism is more likely to cause consumers to diversify esthetic cues, but not when expectations are disassociated. The article concludes with suggestions for promotion strategies that use anthropomorphizing to change attitudes and increase purchase intentions toward irregular‐appearing produce. [ABSTRACT FROM AUTHOR]

This study aimed to assess the feasibility of utilizing sweet potato waste for distilled beverage production in two process scenarios: (i) acid hydrolysis and (ii) enzymatic hydrolysis. Laboratory experiments were conducted using in natura sweet potato waste and the data obtained were used to design a production system capable of producing 1000 L of distillate per day. Net present value (NPV), internal rate of return (IRR), and discounted payback indicators were used for economic analysis, with a minimum attractiveness rate (MARR) of 15%. The initial investment for the projects was BRL 1 139 610.86 (USD 223 146.80) for enzymatic hydrolysis and BRL 1 314 824.54 (USD 257 455.36) for acid hydrolysis. Packaging costs were identified as the greatest expenses in the process. Assuming a selling price of BRL 14.50 (USD 2.84), the enzymatic hydrolysis process demonstrated an NPV of BRL 4 792 520.77 (USD 938 421.92) and IRR of 83.39%, and the acid hydrolysis process showed an NPV of BRL 2 191 636.78 (USD 429 143.68) and IRR of 42.49%. Consequently, establishing a production plant for distilled beverages proved to be more economically attractive when employing the enzymatic hydrolysis process and fermentation simultaneously, resulting in a return on investment within 1.46 years of operation. Upon scrutinizing the gain matrix, it became apparent that critical factors with the potential to affect the project's feasibility detrimentally, if increased, included the cost of acquiring packaging, the final volumetric fraction of the distilled beverage, and the tax rate. Nevertheless, an upturn in the selling price of the beverage and a process improvement yield both have the potential to underpin the project effectively. [ABSTRACT FROM AUTHOR]

Supercritical fluid impregnation (SFI) is an emerging technique for the incorporation of target compounds into solid matrices. It has attracted attention in the food industry, where it can be applied. As it does not use organic solvents and supercritical CO2 is the most commonly used fluid, SFI is considered to be an ecofriendly and ‘green’ strategy. A review of the literature is essential in order to understand the complex interactions that occur in SFI. This is a scoping review of SFI applied to the food industry from 2018 to 2023. The search used the Web of Science, Scopus, and Science Direct databases. Guiding questions were identified, publications related to the topic were selected, and the information was extracted, organized, and grouped. An overview of the SFI, its operational characteristics, challenges, prospects, and strategies is presented. Initially, 329 records were found; 38 publications were eventually selected for inclusion in this scoping review. The results indicate that the packaging sector has been the focus of publications. However, trends include applications of SFI in micronization, developing of food waste biorefineries, and food protection from direct impregnation. This scoping analysis is therefore a powerful tool for creating new research into the application of SFI to food. [ABSTRACT FROM AUTHOR]

In the realm of food waste recycling, industrial suberoligneous by‐products like cork and peels, pose a challenge for value‐added conversion, primarily due to their intricate structures. This study introduces an innovative approach by utilizing recycled cork as a prime example of repurposing food waste to create a reusable and durable packaging paper. Notably, the manufacturing process of this cork‐based paper avoids the generation of waste liquids from lignin removal, effectively alleviating concerns related to liquid waste pollution. The resulting packaging paper demonstrates remarkable printability, readability, and erasability while offering reusability. Its performance can be fine‐tuned through pH value adjustments. Moreover, this packaging paper exhibits outstanding antioxidative properties and barrier properties, seamlessly integrating superb UV‐blocking proficiency and heightened visible transparency, rendering it highly appealing for sustainable food packaging applications. [ABSTRACT FROM AUTHOR]

Background Methods Results Conclusions To improve the healthfulness of foods offered while accelerating the use of environmental sustainability practices, it is important to engage hospital food service operators in the adoption of such practices. The purpose of this study was to explore barriers, facilitators and best practices for implementing environmental sustainability standards in food service among veterans affairs (VA) hospitals in the United States.We conducted an online survey with 14 VA hospital food service directors and then 11 qualitative interviews. The survey assessed motivations for initiating sustainability standards and included a self‐rating of implementation for each of five standards: increasing plant‐forward dishes, procuring and serving sustainable foods that meet organic/fair trade and other certifications, procuring and serving locally produced foods, reducing food waste and reducing energy consumption. Interviews were transcribed verbatim. Qualitative analysis, including coding of themes and subthemes, was conducted by two coders to determine barriers, facilitators and best practices for each of these five standards. Quantitative methods (counts and frequencies) were used to analyse the survey data.Participants had an average of 5 years of experience implementing sustainability standards. The top three motivators cited were reducing food waste, serving healthier foods and increasing efficiency or cost savings. Barriers revolved around patient preferences, contractual difficulties and costs related to reducing waste. Facilitators included taste testing new recipes that include more sustainable food options and easy access to sustainable products from the prime vendor. Best practices included making familiar dishes plant‐forward and plate waste studies to prevent overproduction.Although there were many barriers to implementation, food service directors had solutions for overcoming challenges and implementing food service sustainability standards, which can be tested in future sustainability initiatives. [ABSTRACT FROM AUTHOR]

Tort cheese is a traditional cheese that is a gastronomically valuable product, especially in the Mediterranean Region of Turkey, obtained by prolonged boiling of whey, which is one of the most important dairy byproducts. Due to the difficulty of production and its short shelf life, this cheese, which is produced in limited quantities and has low nutritional value, is among the forgotten products. In this study, a spreadable new cheese formulation was developed to increase the edibility and nutritional value of traditional Tort cheese. In this context, pulp (carob molasses pulp (CMP)) from carob molasses production was added to the cheese in different proportions (5%, 10%, and 15%), and some physicochemical, textural, and sensory properties of the cheeses were examined. As a result of the research, it was determined that the addition of CMP caused a decrease in the pH, fat, and protein content of the cheeses, while significantly increasing the dry matter, acidity, ash, carbohydrate, antioxidant activity, and total phenolic content. With CMP addition, the hardness and water‐holding capacity of the cheeses increased, while spreadability, adhesiveness, and syneresis decreased. As the concentration of CMP increased, the L* and b* values decreased, while the a* value increased. In terms of sensory properties, the least preferred sample was the control, while the sample with 5% CMP addition, which is the most spreadable cheese, was the most preferred. As a result, a new product with lower fat content that was more durable and stable, rich in bioactive properties, and with improved sensory attributes was developed. [ABSTRACT FROM AUTHOR]

Egg waste is a major contributor to global food waste, accounting for 15% of discarded food in the United States. Typically, eggs have a shorter shelf life at room temperature and are preserved in refrigeration from production to consumption. However, maintaining constant refrigeration is energy‐intensive and expensive. Here, a bionanocomposite coating has been developed that incorporates each element of eggs – egg white, yolk, and eggshell – to increase the shelf life of fresh eggs without requiring further refrigeration. The quality of eggs has been successfully preserved for up to three weeks at room temperature. The coated eggs maintain the highest grade (AA) and exhibit improved Haugh Unit (HU), Yolk Index (YI), and pH compared to uncoated eggs. The coating reduces weight loss by ≈37% with an increase in HU (≈12.5%) and YI (≈13.9%). Morphological analysis reveals strong adhesion of the coating to the eggshell surface, showcasing promising barrier properties. The coating demonstrates an optimal combination of oxygen permeability (≈12.2 cm3 µm m−2 d−1 kPa−1) and water vapor transmission (≈31.5 g mm m−2 per day) with excellent antimicrobial properties. Overall, this approach of repurposing eggs into a high‐performance coating shows a promising viable alternative to refrigeration and a solution to combat egg waste. [ABSTRACT FROM AUTHOR]

Rapid advancements in artificial intelligence (AI) are driving transformative changes in many areas, with significant environmental implications. Yet, environmental assessments for specific applications are scarce. This study presents an in‐depth life cycle assessment of “Foodforecast,” a machine learning (ML) cloud service designed to reduce food waste in bakeries by optimizing sales forecasting. It covers four impact categories: global warming, abiotic resource depletion, cumulative energy demand, and freshwater eutrophication. The assessment includes both the direct environmental impacts of the ML model and the underlying system hardware, as well as the indirect benefits of avoided bakery returns compared to traditional ordering methods, using real‐world case study data. In 2022, “Foodforecast” led to an average 30% reduction in bakery returns, primarily bread and rolls, according to sales reports. The associated environmental benefits significantly outweighed the system's direct impacts by one to three orders of magnitude across impact categories and return utilization scenarios. The study identifies support activities such as service maintenance during deployment as major direct impact factors, surpassing those from cloud compute for ML operations. Data processing and inference dominate the latter, while the much‐discussed ML training plays a minor role. The environmental consequences of AI are complex and dual sided. This case study demonstrates that AI might provide environmental benefits in certain contexts, yet results are constrained by methodological challenges and data uncertainties. There remains a need for further holistic LCAs across different ML applications to inform decision‐making processes and ultimately guide the responsible use of AI. [ABSTRACT FROM AUTHOR]

Breastfeeding is a crucial public health approach that reduces infant morbidity and mortality by providing essential nutrients and antibodies, and breast milk is easily digested. Breastfeeding and donated milk serve as a preventative measure against necrotising enterocolitis. Additionally, they protect against viruses and nosocomial sepsis. When a birthing parent's own milk is unavailable, alternative enteral nutrition for preterm or low‐birth‐weight infants is either donor human milk (DHM) or artificial formula. This study aimed to understand mothers' acceptance of the donor human milk bank (DHMB) and DHM. A qualitative phenomenological study was conducted in Limpopo Province, South Africa. The study used purposive sampling to select 23 mothers in postnatal and neonatal wards. Data collection was via in‐depth interviews using a semistructured interview guide. Manual data analysis using an interpretative phenomenological analysis (IPA) framework was used to coding. Concepts were grouped to generate themes. Three themes and nine subthemes were generated: (1) DHMBs (2) cultural perspective of DHMB, and (3) health considerations of DHM. Participants were unaware of the DHMB. Hesitancy in accepting DHM due to fear of contracting HIV was observed. Cultural beliefs are an influencing factor for use, while donation was driven by altruistic reasons, preventing waste, helping others and having previously benefited from DHM. The study found that mothers are willing to donate human milk. Willingness to donate can be increased by raising awareness about DHMB and addressing culture and safety concerns at antenatal clinics. Key messages: The study emphasises the possible willingness to accept the concept of donating and utilising donor human milk for newborns who do not have access to their mother's own milk. However, safety concerns, bonding and cultural issues should be addressed.Promoting breastfeeding and milk donation in communities requires addressing cultural and health concerns by utilising the service of community health workers.Education about safe breast milk banking before neonatal intensive care unit admission is also an important factor. [ABSTRACT FROM AUTHOR]

High carbon content and high‐level biodegradability are major constraints of the anaerobic digestion of food waste. In the present study, anaerobic digestion of model food waste was carried out in a fed batch digester. Nitrogen content in model food waste was adjusted by the addition of ammonium chloride at the desired C/N ratio. Biogas production at ammonium chloride percentages of 0, 0.8, 1.5, 2.14, and 3.2 % (weight basis) were carried out under mesophilic conditions in a pilot plant scale floating drum digester. At an ammonium chloride percentage of 1.5 % that balances C/N ratio 25, highest biogas production of 0.42 m3 kg−1 of VS was attained while biogas production from food waste without ammonium chloride of 0.06 m3 kg−1 of VS was obtained. The highest methane yield of 0.323 m3 kg−1 of VS was found at ammonium chloride of 1.5 % while methane yield of 0.042 m3 kg−1 of VS was achieved from food waste without ammonium chloride. The highest percent increase CH4 yield of 669 % was obtained at an ammonium chloride percentage of 1.5 %. Biogas productivity obtained at ammonium chloride percentage of 1.5 % was 0.6 L L−1 d−1. Hence, the optimum ammonium chloride percentage obtained was 1.5 % which balances the C/N ratio at 25. [ABSTRACT FROM AUTHOR]

Evechinus chloroticus (commonly known as kina) is a sea urchin species endemic to New Zealand. Its roe is a culinary delicacy to the indigenous Māori and a globally exported food product. Echinochrome A (Ech A) is a bioactive compound isolated from the waste product of kina shells and spines; however, the molecular mechanisms of Ech A bioactivity are not well understood, partly due to Ech A never being studied using unbiased genome‐wide analysis. To explore the high‐value pharmaceutical potential of kina food waste, we obtained unbiased functional genomic and proteomic profiles of yeast cells treated with Echinochrome A. Abundance was measured for 4100 proteins every 30 min for four hours using fluorescent microscopy, resulting in the identification of 92 proteins with significant alterations in protein abundance caused by Ech A treatment that were over‐represented with specific changes in DNA replication, repair and RNA binding after 30 min, followed by specific changes in the metabolism of metal ions (specifically iron and copper) from 60–240 min. Further analysis indicated that Ech A chelated iron, and that iron supplementation negated the growth inhibition caused by Ech A. Via a growth‐based genome‐wide analysis of 4800 gene deletion strains, 20 gene deletion strains were sensitive to Ech A in an iron‐dependent manner. These genes were over‐represented in the cellular response to oxidative stress, suggesting that Ech A suppressed growth inhibition caused by oxidative stress. Unexpectedly, genes integral to cardiolipin and inositol phosphate biosynthesis were required for Ech A bioactivity. Overall, these results identify genes, proteins, and cellular processes mediating the bioactivity of Ech A. Moreover, we demonstrate unbiased genomic and proteomic methodology that will be useful for characterizing bioactive compounds in food and food waste. [ABSTRACT FROM AUTHOR]

The COVID‐19 lockdown precipitated a fundamental shift in consumer food‐related behaviours. Owing to adherence to stay‐at‐home directives and concerns over potential exposure to the coronavirus, consumers engaged in less frequent in‐person shopping, opting for larger quantities of food purchased per trip, a trend with the potential to exacerbate food wastage patterns among bulk food purchasers. Nevertheless, recent empirical data obtained from the United Kingdom have revealed a 34% reduction in household food waste during the nationwide lockdown in April 2020. To gain deeper insights into the underlying mechanisms governing household food waste behaviours, we employ an infinite horizon dynamic stochastic model that operates on a daily cycle, focusing specifically on household food inventory management. Our analysis demonstrates that absent any improvements in food management practices, panic‐stricken consumers who stockpiled food at home during the early phase of the pandemic generated significantly higher levels of food waste. Conversely, consumers who embraced effective food management techniques and transitioned to online grocery shopping managed to reduce household food waste by about 50% during the pandemic. Additionally, we conduct simulations to envision potential post‐pandemic scenarios and conclude the study with a set of recommendations aimed at curbing household food waste in the aftermath of the pandemic. [ABSTRACT FROM AUTHOR]

A procedure is developed for producing basic electronic components utilizing materials sourced from discarded orange, grapefruit, lemon, apple, banana, potato, and carrot peels. Initially, these materials undergo dehydration, followed by a meticulous pulverization process to obtain fine powder. Natural adhesives like water, honey, sugar, starch, and gelatin are employed to interconnect the materials. Formed substrates are characterized using Scanning Electron Microscopy, Energy Dispersive X‐ray Spectroscopy, and an optical profilometer. Furthermore, the relative permittivity of the materials is determined. Three distinct types of substrates, derived from the aforementioned peels, are crafted in varying dimensions. Substrates measuring 4 cm × 2.5 cm host interdigital capacitive sensors, whereas larger 6 cm × 3.5 cm substrates accommodate inductor‐capacitor (LC) sensors. Each of the six samples undergoes individual dry testing, while LC sensors are additionally tested with the post‐application of artificial saliva and mouthwash liquids. The sensor's characterization involves measurement of impedance and phase angle for all samples. Capacitance is additionally measured for capacitors, and inductance for LC circuits. These assessments are carried out within the frequency range spanning from 1 MHz to 400 MHz. The objective is the development of fully functional electronic components, derived from discarded edible items, fostering sustainable practices, and finding applications in biomedicine. [ABSTRACT FROM AUTHOR]

Composts are increasingly used to enhance soil health and agricultural sustainability, but their impacts on nitrogen (N) availability are unclear. In a 3‐year field experiment with subsurface drip‐irrigated tomatoes (Solanum lycopersicum), we investigated the effects of food waste and green waste co‐compost (FW) and green waste compost (GW) on yield, nitrogen‐use efficiency (NUE), nitrate leaching potential, and fertilizer N retention. Various combinations of compost rates (0, 9, or 18 t ha−1) and fertilizer N levels (0%, 70%, 85%, and 100% of the recommended rate) were examined, and 15N‐labeled fertilizer was used. In Years 2 and 3, FW and GW either maintained or increased crop yield compared to no compost when 0% or 70% N was applied; however, lower NUE was observed in the compost treatments compared to no compost when 70% or 85% N was supplied. Postharvest, FW showed greater fertilizer N retention in topsoil than GW and controls, while no difference in nitrate leaching potential was found among treatments, except for Year 2 during which FW exhibited the lowest potential. These results suggest that compost can immobilize fertilizer N, reducing its uptake by crops but enhancing soil retention, potentially acting as an N source or a primer of soil N mineralization. Future research is needed to assess compost's impact on N gaseous emissions and distinguish its dual roles as an N source and a soil N mineralization primer. This is essential for developing nutrient management guidelines to minimize N losses. Core Ideas: Combined application of compost and N fertilizer sustained and/or increased tomato yield.Compost served as a N source and/or primed soil N mineralization, while retaining fertilizer N.Combined application of compost and N fertilizer has potential to minimize nitrate leaching. [ABSTRACT FROM AUTHOR]

In the processing of buckwheat to produce flour, wastes account for approximately 20% of the whole grain. This article points out the potential routes for value recovery of the waste obtained in the processing of buckwheat during the production of flour, thus fomenting a circular bioeconomy. To that end, the following steps were taken: (a) characterizing the processing of buckwheat for flour production and the wastes generated; (b) listing existing actions for different uses of the wastes obtained in the processing of buckwheat; (c) categorizing the uses of buckwheat wastes according to the existing literature; and (d) classifying the potential uses of the wastes obtained in the processing of buckwheat within the categories identified. Buckwheat wastes can be used to produce goods in the sectors of fertilizers; food; chemical; pharmaceutical; fabrics, yarns, and threads; cements and asbestos; hygiene and personal products; and other products. Food (human and animal) products presented the greatest market attractiveness, followed by pharmaceutical products. However, potential for innovation considering the sectors' revenue point out that food and chemical products are the most promising. This study provides guidance on how to use innovation to guide opportunities for a more circular bioeconomy toward both environmental and economic benefits. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSIONS Pomegranate peel waste is a valuable reservoir of heat‐sensitive total hydrolysable tannins (THT), with potential applications in food and pharmaceuticals. Preserving THT is challenging due to degradation post‐extraction. We explore ionic gelation as an encapsulation method to optimize THT utilization.Through external gelation, we optimized the process variables using Box–Behnken design. At 40 g kg−1 sodium alginate, 25 g kg−1 calcium chloride, and 300 g kg−1 pomegranate peel extract (PPE), we achieved an 83.65% encapsulation efficiency. Compared to spray drying, external gelation demonstrated superior performance, with enhanced release percentages and stability. Physical, phytochemical, and release profiles of encapsulates were extensively analysed. External gelation achieved an 87.5% release in 30 min, outperforming spray‐dried counterparts (69.7% in 25 min). Encapsulated PPE exhibited robust antibacterial activity against Staphylococcus aureus (ATCC 25923) in powdered infant formula, with a 32 ± 0.01 mm zone of inhibition and 300 μg mL−1 minimum inhibitory concentration. Insights into S. aureus growth curves underlined the mechanism of action via membrane potential alterations. The results of carried investigations also showed that the antibacterial activity of the encapsulated PPE extracts against the targeted organism was identical to the antibacterial activity exhibited by synthetic antibiotics used generally to kill microorganisms in food. Therefore, from the findings, it can be concluded that the PPE encapsulate produced using the external gelation technique at the optimized condition displayed superior storage stability possessing strong antimicrobial activity when compared to encapsulate produced using the spray drying technique.External gelation emerges as a potent technique for developing effective encapsulates enriched with natural antimicrobials or antibiotics. This approach holds promise for applications in food, pharmaceuticals, and nutraceuticals, enhancing stability and efficacy while reducing reliance on synthetic antibiotics. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Triboelectric nanogenerator (TENG), an emerging energy conversion technology, offers innovative pathways for energy harvesting and self‐powered sensing. To achieve superior performance, researchers commonly employ substantial quantities of original or treated polymers, resulting in high energy and precise sensing. Nevertheless, the sustainable development of TENGs faces significant challenges related to environmental compatibility, pollution hazards, and high production and disposal costs. To address this issue, numerous green materials for diverse TENGs are introduced and advanced. These materials may encompass natural resources, household waste, and recyclable materials, among others. Consequently, a review of the progress in TENGs based on green materials, which can be called green TENGs, becomes imperative to advance its sustainable development. To this end, this work comprehensively elucidates the development of green TENGs from the perspective of materials processing and treatment degree for the first time. Various green TENGs, including food waste, discarded daily‐use items, plant organs, biodegradable industrial products, and natural cellulose, are meticulously categorized. This review not only systematically synthesizes the latest research advancements in green TENGs, but also offers insight into their processing methodologies, working characteristics, and potential application scenarios. Finally, it envisions the challenges, proposed solutions, and future research directions for the development of green TENGs. [ABSTRACT FROM AUTHOR]

Food waste plays a crucial role in environmental and human health issues. To address these issues, intelligent packaging systems are proposed for the accurate assessment of the quality of food products. Intelligent packaging is a technology that integrates sensing systems with conventional packaging to provide smart sensing communication functions for real‐time food quality monitoring. The most important parts of this technology are generally classified as quantitative sensors (sensors) and qualitative sensors (indicators). Since seafood and meat products can spoil easily if not stored properly, applying intelligent packaging for real‐time monitoring of the safety of these products is beneficial. In this review, the spoiling process and essential performance characteristics are indicators of the quality of these food products are first discussed. Then, The characteristics and importance of various sensors and indicators that can be used for seafood and meat quality monitoring are presented. While discussing these topics, an updated review of recent scientific studies, preconditions, materials, advantages, and limitations are provided. Furthermore, the future need for improvements in intelligent packaging systems for real‐time quality and safety monitoring of food products is discussed. Finally, several important research examples of the challenges and perspectives of intelligent packaging applications for meat and seafood quality monitoring are presented. [ABSTRACT FROM AUTHOR]

Recently, there has been growing interest among scholars and industry professionals in understanding how agro‐food supply chains can shift from a linear to a circular model. This involves managing waste, recovering resources, and adopting sustainable practices. However, knowledge on circular economies in agro‐food supply chains is scattered, with limited comprehensive studies available. To address this gap, our study conducts a bibliometric and network analysis of 364 documents from the Scopus database. We identify influential authors, contributing countries and journals, and most cited documents. Additionally, we use network analysis to visualize connections between authors and keywords, providing insights into emerging trends and critical research areas. We also uncover important keywords and themes, laying a foundation for future research directions. Overall, our study offers a comprehensive overview, serving as a basis for further exploration in this field. [ABSTRACT FROM AUTHOR]

Regenerated protein fibres manufactured from food side‐streams offer significant potential as circular and sustainable fibres, but greater knowledge of their dyeing properties is required. In this research, coloration of casein fibres with dyes also extracted from blackcurrant skins left over from juice pressing is explored. Casein fibre was dyed with blackcurrant extract, rich in anthocyanins, from pH 2 to pH 6 and from 40 to 80°C, with and without alum. Casein fibres could be dyed with blackcurrant extract across all conditions tested, and under optimal conditions, dyeing is achieved with medium depths of colour with good wash fastness. Highest sorption of anthocyanins onto casein is observed at pH 4, where anthocyanins are a mixture of 60% neutral purple quinonoidal base form and 40% flavylium cation form; under these conditions dye–fibre interaction is optimal. At pH 2, casein fibre has a highly positively charged surface and anthocyanin is in the flavylium cation form, leading to some dye–fibre repulsion. At pH 6, the slightly negatively charged casein fibre demonstrates lower sorption of the mixture of 40% purple quinonoidal base form and 60% the anionic quinonoidal base form, again leading to some dye–fibre repulsion. Presence of alum in the dyebath enhances sorption of anthocyanins onto fibre at pH 4 due to formation of Al–anthocyanin complexes. Wash fastness of the dyeings is better as pH increases and as temperature increases. [ABSTRACT FROM AUTHOR]

Background: The aim of this study was to evaluate the biogas production of chicken manure (CM) co‐digestion with different types of household waste (soft organic [SO] and food waste [FW]), as well as to evaluate the bacterial load of feeding stock and digested slurry samples before and after anaerobic digestion (AD). The experiment was carried out using lab‐based prototype digesters for co‐digestion of CM with different household wastes (5%). Three experimental groups (T1, T2, and T3) were designed using mixing ratios of SO:CM:H2O:inoculum (5:22.5:22.5:50), FW:CM:H2O:inoculum (5:22.5:22.5:50), and (SO + FW):CM:H2O:inoculum (2.5 + 2.5:22.5:22.5:50). The digesters were set at 28–34°C for 30 days for hydraulic retention time (HRT). Total viable count (TVC), Escherichia coli, and Salmonella spp. counts were determined using the spread plate technique. Results: The study revealed that the highest average cumulative biogas yield was achieved from T1 > T3 > T2, but the concentration of CH4 was found in T3 > T2 > T1. The biogas production between the three groups was statistically nonsignificant (p > 0.05) but the daily concentration of CH4 was found statistically significant (p < 0.05). The average concentration of CH4 and CO2 in biogas was found to be 30% and 68% for T1, 60% and 37% for T2, and 69% and 27% for T3. However, the H2S content was within the acceptable range. The bacterial load was decreased by 2–3 logs before and after AD, and this reduction was statistically significant (p < 0.05). Conclusion: The research found that the co‐digestion of CM with combined household wastes increased the methane concentration in biogas. [ABSTRACT FROM AUTHOR]

The high salt content of food waste (FW) severely limits microbial physiological activity and reduces its biodegradability. In this study, a salt‐tolerant thermophilic bacterial agent that consists of four different substrate degradation functional strains was evaluated for efficient high salt and oily FW in solid‐state aerobic biodegradation disposers. The phy‐chemical properties, enzyme activities, microbial community structure, and function during the biodegradation process were evaluated under high salt (5%) stress. The results showed that the agent promoted the degradation rate, increased the matrix temperature, decreased the moisture content (MC), and enhanced enzyme activities without putrid smell. High‐throughput sequencing indicated community structure succession between different groups and the positive contribution of the inoculated functional strains. During the FW biodegradation process, the Bacillus sp. inoculated was the dominant genus in the agent group. Furthermore, CCA further confirmed the positive effects of the four inoculated strains on high salt and oily FW aerobic biodegradation. Functional prediction and metabolite results both confirmed that the agent was more efficient in carbon, amino acid, and lipid metabolism, which demonstrated that the synthetic microbial consortium holds a potential advantage for efficiency and subsequent resource utilization for organic fertilizer. [ABSTRACT FROM AUTHOR]

A sustainable food waste management methodology has been proposed for the discarded seeds of avocados (Persia Americana mill) where starch is extracted from the seeds through a microwave assisted heating process using only water, and this starch is modified through chemical treatment into acrylamide starch and carboxymethylated starch. Native as well as modified variants of starch are characterized using fourier transform infrared spectroscopy (FTIR), which confirms the extraction of native starch and its chemical modification. The extracted and modified variants are then analyzed for their antioxidant properties against oxidative stress by checking their scavenging activity against DPPH (2,2‐diphenyl‐1‐picrylhydrazyl). Moreover, the three variants of starch are tested for hemolytic activity in order to determine whether they are harmful to human blood, finally these three variants are checked for their activity against Escherichia coli and Staphylococcus bacteria, the root cause in most cases of bacterial infection in humans. The starch variants are found to be excellent antioxidants and all three starch variants indicate a very low hemolytic activity and significant antibacterial activity in comparison to widely used antibiotic Ciproflaxin. All these results indicate that avocado seeds waste can be an excellent non‐conventional source of starch that can be used for sustainable applications in food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Household food waste is one of the major contributors of the food waste across the supply chain raising concerns over environmental, economic and social issues. Global forums like United Nations have targeted to bring down the amount of waste generated to at least half by 2030 through the implementation of sustainable solutions. Therefore, considering the importance of the topic, the present work aims to explore how an individual's food waste behaviour takes shape during the scarcity context in a crisis‐based situation like the recent COVID‐19 pandemic. We collected the data online from 398 individuals residing in India, an emerging market context. This study presents a new avenue that during resource scarcity people can show generous behaviour as opposed to self‐interestedness and make efforts to conserve food. This, in turn, also increases their environmental and societal tendency. Thus, we argue that scarcity bridges the gap between food chain responsibility and sustainable development. We also accounted for the influence of environmental consciousness as a moderator affecting the behaviour of an individual as it further intensifies responsible food behaviour. The insights from the findings can help practitioners, public policymakers and academicians exploring the phenomenon of food waste to devise effective strategies, favourable policies and future research directions. [ABSTRACT FROM AUTHOR]

Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing thesewastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability. [ABSTRACT FROM AUTHOR]

Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies. Notably, OD can effectively remove a significant amount of water without a phase change, which reduces the energy demand associated with latent heat and high temperatures. A specific feature of OD is its ability to introduce solutes from the hypertonic solution into the food matrix, thereby influencing the attributes of the final product. This review comprehensively discusses the fundamental principles governing OD, emphasizing the role of chemical potential differences as the driving force behind the molecular diffusion occurring between the food and the osmotic solution. The kinetics of OD are described using mathematical models and the Biot number. The critical factors essential for optimizing OD efficiency are discussed, including product characteristics, osmotic solution properties, and process conditions. In addition, several promising technologies are introduced to enhance OD performance, such as coating, skin treatments, freeze-thawing, ultrasound, high hydrostatic pressure, centrifugation, and pulsed electric field. Reusing osmotic solutions to produce innovative products offers an opportunity to reduce food wastes. This review explores the prospects of valorizing food wastes from various food industries when formulating osmotic solutions for enhancing the quality and nutritional value of osmotically dehydrated foods while mitigating environmental impacts. [ABSTRACT FROM AUTHOR]

The work was aimed to optimize extraction and recovery of phenolics from turnip greens by‐products using eco‐sustainable techniques based on the use of microwaves, ultrasound, or enzymes and of water as solvent. The optimization of ultrasound‐ and microwave‐assisted extractions was performed using a 4‐factors/3‐levels and a 3‐factors/3‐levels Box–Behnken Design (BBD), respectively and the results of the corresponding trials were fitted to a second order polynomial model. The enzymatic extractions were performed using three different commercial enzymatic preparations, optionally combined with an ultrasound treatment carried out according to the central values of the BBD design. The best results obtained from each green technique were compared with those of the conventional solid–liquid extraction performed with a 70% ethanol aqueous solution. Regarding ultrasounds, the conditions able to maximize the total phenolic concentrations of the extracts (solid–water ratio, 50 g/L; T, 45°C; t, 40 min; power, 24 W) increased the extraction efficiency by about 75% and reduced the extraction times from 2 h to 10 min with respect to the conventional extraction. Concerning microwaves, the optimized conditions (solid‐water ratio, 75 g/L; t, 3 min; power, 160 W) allowed the increase of the extraction efficiency by about 48% and the decrease of the extraction times to just a few minutes. For both techniques, the factor that mainly affected extraction yield and antioxidant activity were "solids‐to‐solvent ratio" and "power," respectively. According to the results of the enzymatic treatments, the best extraction was that performed with the commercial mix of pectinlyase, polygalacturonase, pectinesterase, and arabinase, which had the same extraction efficiency of microwaves but required longer times (90 min). Furthermore, the combination with ultrasounds did not improve its performances. Extraction technique also affected the phenolic profiles in terms of number and concentration of compounds identified. In conclusion, ultrasounds and microwaves are the best treatments to maximize extraction yield (the first) and minimize extraction time (the second). Practical applications: This study presents an approach to the sustainable recovery of phenolics contained in vegetable by‐products that can be adapted to a variety of food waste. It also supplies an overview of the extraction technique efficiency. The industrial adoption of our findings can lead to the following advantages: reduction food waste and/or remove from it compounds that can alter the ecosystem balance; reduction of disposal cost; production of precious ingredients for functional foods/natural cosmetics/natural supplements; obtainment of a new source of income by creating a further activity that can run in parallel with the main production of the company and can serve to diversify investments; improvement of the green image of the company, especially if the energy necessary to the energy needed to power the new process is obtained from renewable sources. [ABSTRACT FROM AUTHOR]

Arthrospira has the ability to tolerate effluents from domestic to farm wastewater. Food leachate coming from fruits and vegetables can be toxic in water discharge due to high dissolved oxygen and nutrient demands. Thus, pretreatment is required before passing through wastewater treatment plants, which generates higher costs and contamination in water bodies. In this work, leachate from fruits and vegetables was used in different percentages to produce Arthrospira maxima using airlift‐type bioreactors with continuous air flow, two photoperiods, and two inoculums. The treatment with 3% leachate (T1) reached 5.23 g/L after 16 days, while the control reached 3.81 g/L (T0). An optimization of the biomass production was carried out seeking to use the maximum percentage of the leachate, resulting in the best treatment of 9% of leachate (T8) achieving 4.88 g/L. After optimization, three cell disruption methods were applied to the obtained biomass, quantifying amino acids and hydrolysis grade (GH), being the ultrasonication treatment the most important reaching 80% GH and a concentration of 25 mg/g of amino acids, while the unbroken biomass contain 13 mg/g. The Arthrospira maxima species is an algae that can be widely used as a bioremediation method, since it managed to reduce the concentrations of COD and orthophosphates, in addition to containing some of the nutrients that plants require for their development, given that plants require amino acids. During its growth, it is proposed to apply the biomass generated from leachates as a plant biostimulant. [ABSTRACT FROM AUTHOR]

The inedible parts of nuts and stone fruits are low‐cost and lignin‐rich feedstock for more sustainable production of aromatic chemicals in comparison with the agricultural and forestry residues. However, the depolymerization performances on food‐related biomass remains unclear, owing to the broad physicochemical variations from the edible parts of the fruits and plant species. In this study, the monomer production potentials of ten major fruit and nutshell biomass were investigated with comprehensive numerical information derived from instrumental analysis, such as plant cell wall chemical compositions, syringyl/guaiacyl (S/G ratios, and contents of lignin substructure linkages (β‐O‐4, β–β, β‐5). A standardized one‐pot reductive catalytic fractionation (RCF) process was applied to benchmark the monomer yields, and the results were statistically analyzed. Among all the tested biomass, mango endocarp provided the highest monolignol yields of 37.1 % per dry substrates. Positive S‐lignin (70–84 %) resulted in higher monomer yield mainly due to more cleavable β‐O‐4 linkages and less condensed C−C linkages. Strong positive relationships were identified between β‐O‐4 and S‐lignin and between β‐5 and G‐lignin. The analytical, numerical, and experimental results of this study shed lights to process design of lignin‐first biorefinery in food‐processing industries and waste management works. [ABSTRACT FROM AUTHOR]

Reducing food waste could lower pressures on land resources and thereby contribute to the mitigation of global biodiversity loss. The reduction of food waste and biodiversity loss are also specified in the Sustainable Development Goals 12.3 and 15 of the United Nations. However, which supply chain stages and food products to target with policy measures is hardly known. Especially, a differentiation of the impact after sub‐stages and taxa is still missing and is therefore quantified in the present study. The food waste mass at five supply chain stages and seven sub‐stages in Germany was calculated and differentiated after 204 food products. All products were traced back to their countries of origin, in which their land use impact on mammals, birds, amphibians, reptiles, and plants was quantified. A new approach was developed to calculate the detailed feed demand for animal products. Germany's avoidable food waste (food that was edible before its disposal) leads to 0.3 vertebrate and 1.5 plant species being potentially lost globally. Household‐level waste is responsible for 47% of this species loss, while food services show the largest impact per mass, with individual catering being as influential as one‐person households. The most influential products are obtained from pigs and cattle. Among vertebrate taxa, mainly amphibians are affected, occurring in the mainly affected country Brazil. The results can be used to formulate policies that target, for example, individual catering or display the impact of animal products and their feed demand. [ABSTRACT FROM AUTHOR]

Summary The production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by‐products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by‐products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio‐based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value‐added food products. [ABSTRACT FROM AUTHOR]

The article titled "Cover & Contents" is from the journal Chemistry & Industry, published in July-August 2024. The article discusses various topics related to chemistry and industry, including the value of food waste as a commodity, quick-acting therapy using vaccine technology, and the evaluation of costs for carbon capture. It also mentions the use of nature-inspired membrane chemistry to combat fouling. The article provides a table of contents for the issue, highlighting features such as targeting mucosa for next-generation vaccines, emerging technologies in 2024, and the need for a UK industrial strategy. The article concludes with regular sections such as news, editorials, and membership information for the Society of Chemical Industry. [Extracted from the article]

Rising global food prices and the increasing prevalence of food insecurity highlight the imprudence of food waste and the inefficiencies of the current food system. Upcycling food by‐products holds significant potential for mitigating food loss and waste within the food supply chain. Food by‐products can be utilized to extract nanocellulose, a material that has obtained substantial attention recently due to its renewability, biocompatibility, bioavailability, and a multitude of remarkable properties. Cellulose nanomaterials have been the subject of extensive research and have shown promise across a wide array of applications, including the food industry. Notably, nanocellulose possesses unique attributes such as a surface area, aspect ratio, rheological behavior, water absorption capabilities, crystallinity, surface modification, as well as low possibilities of cytotoxicity and genotoxicity. These qualities make nanocellulose suitable for diverse applications spanning the realms of food production, biomedicine, packaging, and beyond. This review aims to provide an overview of the outcomes and potential applications of cellulose nanomaterials derived from food by‐products. Nanocellulose can be produced through both top‐down and bottom‐up approaches, yielding various types of nanocellulose. Each of these variants possesses distinctive characteristics that have the potential to significantly enhance multiple sectors within the commercial market. [ABSTRACT FROM AUTHOR]

Summary: Annually, 1.3 billion metric tonnes of food get wasted, and packaging is crucial in reducing food wastage. Anthocyanin is a natural pigment found in plants and recently gained attention due to its biodegradability, non‐toxicity, pH‐sensitive colour‐changing characteristic, antioxidative and antimicrobial properties. These characteristics open a new and promising application in intelligent/smart food packaging. In this context, this review highlights the role of anthocyanin in intelligent or smart packaging specifically focused on pH‐sensitive colour‐changing properties and enhancing the shelf life of food due to antioxidant and antimicrobial properties. This review also provides insights about the anthocyanin extraction methods and intelligent packaging fabrication methods. [ABSTRACT FROM AUTHOR]

Summary: The quest for a green and sustainable environment has created innovative ways of recycling and valorising agro‐based wastes, as well as using uncommon raw materials for food products. Likewise, food proteins and peptides are potentially generated from unique sources such as seaweeds, insects, hemp, rapeseed cake, olive meal cake, sesame meal, flaxseed cake, sunflower meal, spent grain, pomace, and pit for the development of functional foods and biopeptide‐based products. These biopeptides confer numerous positive health benefits against chronic diseases such as cancer, obesity, type 2 diabetes, hypertension, and neurodegeneration. In this review, diligent efforts were made to provide an updated status on the biopeptides produced from various unusual sources with certain salient considerations towards their production, biological activities, action mechanisms, and safety. We also discussed the possible drawbacks encountered during their applications in the nutraceutical and functional food industries. [ABSTRACT FROM AUTHOR]

This paper investigates household behavioral response to disruptions in the food supply chain, with a focus on the role for risk and its effects on household food stocks and food waste. We present an empirical analysis based on data from Chinese consumers over multiple periods in 2019 and during the COVID‐19 crisis of 2020. We investigate how household behavior changed during the COVID‐19 crisis, documenting both food stockpiling and increased food waste. The econometric analysis relies on a control function approach to handle endogeneity. We decompose the effects of increased risk on waste during the crisis into two components: the direct effect reflecting household decisions conditional on food stock; and the indirect effect associated with induced adjustments in food stock. Both effects on food waste are found to be positive, reflecting difficulties households have in managing large food stocks. We present evidence that one percentage point increase in household stocks during a period of supply disruption contributed to a 0.055–0.297 percentage point increase in food waste across food categories. We also present evidence that these effects may persist over time. [ABSTRACT FROM AUTHOR]

The organic fraction of municipal solid waste (OFMSW) is a major portion of solid waste in Malaysia, with 44.5% of the total waste being food waste‐derived sources. This study investigates the performance of dry anaerobic digester (DAD) operation using the pilot dry anaerobic digester (PDAD), a plug flow reactor, in treating source‐sorted organic fraction municipal solid waste (SS‐OFMSW) for biogas production. A commercial Malaysian food waste (CMFW) sample has been used to represent SS‐OFMSW. The anaerobic digestion was performed in a semi‐continuous operation using a 15 m3 PDAD with organic loading rates (OLRs) ranging from.63 to 5.46 kg volatile solid (VS)/m3·day under mesophilic conditions. The maximum methane composition was achieved at 56.0% at OLR 5.17 kg VS/m3·day with specific methane production (SMP) of.57 m3·CH4/kg VSfed and gas production rate (GPR) 5.27 m3·gas/m3·digester·day. As indicated by a pH and alkalinity ratio, the PDAD system was stable ranging from pH 6.7 to 8.3, alkalinity ratio of.3 with an inclination of total ammonia nitrogen (TAN) up to 1056 mg/L. The SMP achieved is between 1.58 and.4 m3·CH4/kg VSfed and potentially to fuelled 475 MW commercial biogas plant fed by CMFW. The DAD deployment strengthened the circular economy and decarbonization initiatives. [ABSTRACT FROM AUTHOR]

A fungal biorefinery is presented to valorize food waste to fungal monofilaments with tunable properties for different textile applications. Rhizopus delemar is successfully grown on bread waste and the fibrous cell wall is isolated. A spinnable hydrogel is produced from cell wall by protonation of amino groups of chitosan followed by homogenization and concentration. Fungal hydrogel is wet spun to form fungal monofilaments which underwent post‐treatments to tune the properties. The highest tensile strength of untreated monofilaments is 65 MPa (and 4% elongation at break). The overall highest tensile strength of 140.9 MPa, is achieved by water post‐treatment. Moreover, post‐treatment with 3% glycerol resulted in the highest elongation % at break, i.e., 14%. The uniformity of the monofilaments also increased after the post‐treatments. The obtained monofilaments are compared with commercial fibers using Ashby's plots and potential applications are discussed. The wet spun monofilaments are located in the category of natural fibers in Ashby's plots. After water and glycerol treatments, the properties shifted toward metals and elastomers, respectively. The compatibility of the monofilaments with human skin cells is supported by a biocompatibility assay. These findings demonstrate fungal monofilaments with tunable properties fitting a wide range of sustainable textiles applications. [ABSTRACT FROM AUTHOR]

In the current domestic market, improper packaging systems cause a significant amount of food loss and waste of sweet cherry fruit from the packinghouse to the table. The purpose of this study was to assess whether reducing the commercial zipper‐lock bags' perforation ratio (PR) from 2% to 0.5% or 0.05% had the potential to improve the quality and resistance to postharvest disorders of stem‐on (SO) and stem‐free (SF) 'Chelan' and 'Lapins' cherries during a series of 14 days at 0°C, 2 days at 10°C and 2 days at 20°C (the storage and marketing periods). Regardless of whether the stem was attached to the fruit, reducing PR from 2% to 0.5% or 0.05% resulted in a high relative humidity, an increased CO2 with a decreased O2 in bags and reduced weight loss of fruit and stems in both cultivars during the entire storage and marketing periods; furthermore, higher fruit firmness, skin brightness and stem green color with lower rates of surface pitting and stem browning and relative leakage of stems were observed in either SO or SF of 'Chelan' and 'Lapins' cherries packaged with 0.5% and 0.05% PR bags compared to 100 (air) and 2% PR‐treated cherries. However, the 0.05% PR packaging system retained a significant amount of condensation water in the bag; as a result, the decay incidence of SF cherries statistically increased. Overall, packing SO and SF 'Chelan' and 'Lapins' cherries in bags with a 0.5% PR provided great benefits in delaying weight loss and pathogen infection and maintaining the high eating and storage quality during the storage and marketing periods. [ABSTRACT FROM AUTHOR]

Packaging serves as a pivotal component in addressing food losses by extending the shelf life and preserving the quality of both raw and processed food products. Nevertheless, conventional plastic packaging has substantial environmental drawbacks due to its non‐biodegradable nature and the inclusion of potentially harmful chemical components. As a result, there is a global shift toward biodegradable packaging obtained from natural sources as a more environmentally friendly and sustainable alternative. In this regard, biodegradable coatings made up of natural sources are very efficient for food packaging purposes because of various significant properties. Moreover, huge amounts of food waste are produced globally, leading to environmental pollution. Utilization of this waste is crucial, with one significant application being the extraction of essential oils (EOs). These oils are incorporated into different coatings materials to enhance their functional properties for better preservation of food products. So, this review covers the potential of EOs derived from food waste materials as bioactive compounds incorporated in biodegradable coatings for enhancing the storage quality and shelf life of food products. The biodegradable coatings enriched with these EOs thereby reduce microbial spoilage, stop moisture loss and act as a barrier against gases that ultimately enhance the product's shelf life. These coatings with EOs also reduce weight loss and stabilize other parameters such as pH, colour, acidity and firmness of food commodities. Different packaging systems using waste‐derived EOs have been developed to preserve both plant and animal‐origin foods such as fruits, meat, fish, shrimp, mushrooms and cheese. Developing biodegradable packaging from natural polymers along with the incorporation of EOs from food waste is an innovative way of food preservation and waste management. [ABSTRACT FROM AUTHOR]

Food waste is a significant environmental issue today, as it contributes to depleting natural resources and greenhouse gas emissions from improper management. To address this, alternative food waste management and recovery strategies must be developed to promote nutrient recirculation and move towards decarbonization. University campuses could play a crucial role in pioneering such strategies, through pilot studies and implementation of effective waste management. The aim of this study is to devise a food waste management strategy that provides a more circular and decarbonized economy. A case example was developed based on ITU Ayazağa Campus, Turkey, with annual separated food waste of 577 tonne per year. A Life Cycle Assessment was conducted using the EASETECH software. Four scenarios were evaluated: anaerobic digestion, composting, incineration, and landfill. Of these, incineration resulted in the highest CO2‐eq savings, but lacked decoupling and circularity of resources. Conversely, anaerobic digestion demonstrated the highest circularity and lowest toxicity. Based on these findings, anaerobic digestion was selected for further investigation. Economic transactions for the anaerobic digestion system's business models were analyzed, including revenues, municipality fees, and operating costs. The new economic model is expected to align with circular economy strategies and promote stakeholder collaboration as a significant social outcome. [ABSTRACT FROM AUTHOR]

Summary: This study aims to apply circular economy principles by reintroducing discarded Brassica leaves into the value chain as innovative products. Non‐edible leaves of three Brassica varieties were used to develop kombucha, a fermented beverage with health benefits. The fermentation time (9 days), temperature (25 °C), starter culture, and container shape (2 L round‐shape glass jar) influenced the beverage's physicochemical properties, including pH, vitamin content, polyphenols, and sugar levels. Different Brassica varieties showed various effects on antioxidant capacity and polyphenol content during fermentation, with potential implications for microbial engagement. Sensory analysis revealed differences in appearance, colour, aroma, and taste between black tea and Brassica samples, which are due to glucosinolates and volatile compounds, thus providing opportunities for improving consumer acceptability through flavour masking. Overall, this work showcases the potential of using non‐edible Brassica by‐products and highlights the potential of fermented beverages like kombucha to address food waste and promote value addition from otherwise discarded plant parts. [ABSTRACT FROM AUTHOR]

Three‐dimensional (3D) printing, one of the forms of additive manufacturing, has become a popular trend worldwide with a wide range of applications including food. The technology is adaptable and meets foods nutritional and sensory needs allowing meat processing to reach a sustainable level, technology addressing the food requirement of the ever‐increasing population and the fast‐paced lifestyle by reducing food preparation time. By minimizing food waste and the strain on animal resources, technology can help to create a more sustainable economy and environment. This review article discusses the 3D printing process and various 3D printing techniques used for food printing, such as laser powder bed fusion, inkjet food printing, and binder jetting, a suitable 3D technique used for meat printing, such as extrusion‐based bioprinting. Moreover, we discuss properties that affect the printability of meat and its products with their applications in the meat industry, 3D printing market potential challenges, and future trends. [ABSTRACT FROM AUTHOR]

BACKGROUND: The demand for protein obtained from animal sources is growing rapidly, as is the necessity for sustainable animal feeds. The use of black soldier fly larvae (BSFL) reared on organic side streams as sustainable animal feed has been receiving attention lately. This study assessed the ability of near‐infrared spectroscopy (NIRS) combined with chemometrics to evaluate the nutritional profile of BSFL instars (fifth and sixth) and frass obtained from two different diets, namely soy waste and customised bread‐vegetable diet. Partial least squares (PLS) regression with leave one out cross‐validation was used to develop models between the NIR spectral data and the reference analytical methods. RESULTS: Calibration models with good [coefficient of determination in calibration (Rcal2): 0.90; ratio of performance to deviation (RPD) value: 3.6] and moderate (Rcal2: 0.76; RPD value: 2.1) prediction accuracy was observed for acid detergent fibre (ADF) and total carbon (TC), respectively. However, calibration models with moderate accuracy were observed for the prediction of crude protein (CP) (Rcal2: 0.63; RPD value: 1.4), crude fat (CF) (Rcal2: 0.70; RPD value: 1.6), neutral detergent fibre (NDF) (Rcal2: 0.60; RPD value: 1.6), starch (Rcal2: 0.52; RPD value: 1.4), and sugars (Rcal2: 0.52; RPD value: 1.4) owing to the narrow or uneven distribution of data over the range evaluated. CONCLUSION: The near‐infrared (NIR) calibration models showed a good to moderate prediction accuracy for the prediction of ADF and TC content for two different BSFL instars and frass reared on two different diets. However, calibration models developed for predicting CP, CF, starch, sugars and NDF resulted in models with limited prediction accuracy. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The black soldier fly (BSF) offers a potential solution to address shortages of feed and food sources; however, selecting effective rearing substrates remains a major hurdle in BSF farming. In an urban area like Singapore, current practice is based on rearing BSF on homogeneous waste streams (e.g., spent brewery grains or okara) because heterogeneous food wastes (e.g., mixed kitchen/canteen waste or surplus cooked food) present several operational challenges with respect to the standardization of development, nutritional content, and harvesting. RESULTS: In this study, we compared two genetic strains of BSF larvae (wild‐type and laboratory‐adapted line) in a bioconversion experiment with diverse types of food waste (homogeneous/heterogeneous; plant/meat) and we quantified the phenotypic plasticity. Our results demonstrate different plasticity in bioconversion performance, larval growth and larval nutrition between the two BSF lines. This difference may be attributed to the selective breeding the laboratory‐adapted line has experienced. Notably, larval lipid content displayed little to no genetic variation for plasticity compared with larval protein and carbohydrate content. Despite variation in larval development, heterogeneous food wastes can produce better performance in bioconversion, larval growth, and larval nutrient content than homogeneous food waste. All‐meat diets result in high larvae mortality but larval survival could be rescued by mixing meat with plant‐based food wastes. CONCLUSION: Overall, we suggest using mixed meals for BSF larvae feeding. Targeted breeding may be a promising strategy for the BSF industry but it is important to consider the selection effects on plasticity in larval nutrition carefully. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]