Search

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]

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 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]

Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed. [ABSTRACT FROM AUTHOR]

Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk allergy (CMA) has become a common public health issue worldwide. Modern food processing technologies have been developed to reduce the allergenicity of milk proteins and improve the quality of life of patients with CMA. In this review, we summarize the main allergens in cow's milk, and introduce the recent findings on CMA responses. Moreover, the reduced effects and underlying mechanisms of different food processing techniques (such as heating, high pressure, γ-ray irradiation, ultrasound irradiation, hydrolysis, glycosylation, etc.) on the allergenicity of cow's milk proteins, and the application of processed cow's milk in clinical studies, are discussed. In addition, we describe the changes of nutritional value in cow's milk treated by different food processing technologies. This review provides an in-depth understanding of the allergenicity reduction of cow's milk proteins by various food processing techniques. [ABSTRACT FROM AUTHOR]

As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration. [ABSTRACT FROM AUTHOR]

Zymomonas mobilis is a gram-negative facultative anaerobic spore, which is generally recognized as a safe. As a promising ethanologenic organism for large-scale bio-ethanol production, Z. mobilis has also shown a good application prospect in food processing and food additive synthesis for its unique physiological characteristics and excellent industrial characteristics. It not only has obvious advantages in food processing and becomes the biorefinery chassis cell for food additives, but also has a certain healthcare effect on human health. Until to now, most of the research is still in theory and laboratory scale, and further research is also needed to achieve industrial production. This review summarized the physiological characteristics and advantages of Z. mobilis in food industry for the first time and further expounds its research status in food industry from three aspects of food additive synthesis, fermentation applications, and prebiotic efficacy, it will provide a theoretical basis for its development and applications in food industry. This review also discussed the shortcomings of its practical applications in the current food industry, and explored other ways to broaden the applications of Z. mobilis in the food industry, to promote its applications in food processing. Potential applications of Zymomonas mobilis in food industry summarized for the first time. Research status of Z. mobilis in food additive synthesis, fermentation applications, and probiotics are discussed in details. Future research perspectives of Z. mobilis in food industry further proposed. [ABSTRACT FROM AUTHOR]

Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs. Prepared dishes are classified according to the degree of processing. Physical fields are classified and described according to different physical methods. The application of efficient physical fields to prepared dishes is described. The application of efficient physical fields and its combination in food processing is prospected. [ABSTRACT FROM AUTHOR]

Introduction: Selenium (Se) deficiency, stemming from malnutrition in humans and animals, has the potential to disrupt many vital physiological processes, particularly those reliant on specific selenoproteins. Agronomic biofortification of crops through the application of Se-containing sprays provides an efficient method to enhance the Se content in the harvested biomass. An optimal candidate for systematic enrichment, guaranteeing a broad trophic impact, must meet several criteria: (i) efficient accumulation of Se without compromising crop yield, (ii) effective conversion of mineral Se fertilizer into usable organically bound Se forms (Seorg), (iii) acceptance of a Se-enriched crop as livestock feed, and (iv), interest from the food processing industry in utilization of Se-enriched outputs. Hence, priority should be given to high-protein leafy crops, such as soybean. Methods: A three-year study in the Czech Republic was conducted to investigate the response of field-grown soybean plants to foliar application of Na2SeO4 solutions (0, 15, 40, and 100 g/ha Se); measured outcomes included crop yield, Se distribution in aboveground biomass, and the chemical speciation of Se in seeds. Results and Discussion: Seed yield was unaffected by applied SeO4 2-, with Se content reaching levels as high as 16.2 mg/kg. The relationship between SeO4 2-dose and Se content in seeds followed a linear regression model. Notably, the soybeans demonstrated an impressive 73% average recovery of Se in seeds. Selenomethionine was identified as the predominant species of Se in enzymatic hydrolysates of soybean, constituting up to 95% of Seorg in seeds. Minor Se species, such as selenocystine, selenite, and selenate, were also detected. The timing of Se spraying influenced both plant SeO4 2- biotransformation and total content in seeds, emphasizing the critical importance of optimizing the biofortification protocol. Future research should explore the economic viability, long-term ecological sustainability, and the broad nutritional implications of incorporating Se-enriched soybeans into food for humans and animals. [ABSTRACT FROM AUTHOR]

In this paper, we propose a novel pricing model for delivery insurance in a food delivery company in Latin America, with the aim of reducing the high costs associated with the premium paid to the insurer. To achieve this goal, a thorough analysis was conducted to estimate the probability of losses based on delivery routes, transportation modes, and delivery drivers' profiles. A large amount of data was collected and used as a database, and various statistical models and machine learning techniques were employed to construct a comprehensive risk profile and perform risk classification. Based on the risk classification and the estimated probability associated with it, a new pricing model for delivery insurance was developed using advanced mathematical algorithms and machine learning techniques. This new pricing model took into account the pattern of loss occurrence and high and low-risk behaviors, resulting in a significant reduction of insurance costs for both the contracting company and the insurer. The proposed pricing model also allowed for greater flexibility in insurance contracting, making it more accessible and appealing to delivery drivers. The use of estimated loss probabilities and a risk score for the pricing of delivery insurance proved to be a highly effective and efficient alternative for reducing the high costs associated with insurance, while also improving the profitability and competitiveness of the food delivery company in Latin America. [ABSTRACT FROM AUTHOR]

Summary Protein glycosylation modification is an effective way to enhance the functional properties of natural proteins. This study aims to explore the preparation of glycosylation products (PPCs) through the Maillard reaction or enzymatic glycosylation using transglutaminase. The study discusses the advantages and disadvantages of preparing PPCs using dry heat, wet heat, and enzymatic glycosylation, as well as factors influencing the glycosylation process. Compared to natural proteins, PPCs demonstrate superior functional properties, including solubility, viscosity, emulsifying ability, gelling ability, thermal stability, antioxidant activity, and antibacterial activity. With improved functional performance, PPCs have broad application prospects as raw materials in food processing. For example, PPCs can be used as antioxidants, emulsifiers, gelling agents, and carriers for various bioactive molecules in the food industry. In the pharmaceutical field, PPCs are expected to serve as contrast agents and dressings. Furthermore, the application of PPCs in food processing should also consider specific processing requirements to achieve the intended enhancement of glycosylated protein functionality. [ABSTRACT FROM AUTHOR]

Objectives:Design:Setting:Methods:Results:Conclusion:A study was undertaken to describe South African dietitians and key role players’ perceptions regarding their role in reporting food labelling legislation transgressions.A multimethod study design was employed to explore a previously unstudied topic.Dietitians registered with the Health Professions Council of South Africa (HPCSA) together with key role players in food labelling in South Africa.Quantitative data were collected using a self-administered electronic questionnaire and qualitative data using a semi-structured interview guide. Quantitative data were analysed using Microsoft Excel and qualitative data using ATLAS.ti software. Data were analysed independently in the results section but integrated for interpretation of the findings.In total, only 6% (n = 7) of the included dietitians (n = 126) reported food labelling transgressions, and 12% (n = 15) believed dietitians have a role to play in reporting transgressions. Interestingly, half of the included dietitians (50%, n = 63) stated they would report an identified transgression. Dietitians demonstrated a lack of awareness of the current food labelling regulations, with 43% wrongly identifying the draft regulation to consult. Almost all (99%, n = 125) of the included dietitians reported that their transgression reporting practices would improve if a clear guideline from the Department of Health: Directorate Food Control (DoH DFC) was available. Key role players (n = 8) cited enforcement issues and a perceived gap in dietitians’ understanding of legislation and reporting processes as barriers to reporting non-compliance. Key role players identified enablers such as awareness of regulations, contacts within the DoH DFC and familiarity with the reporting process for transgressions. They also provided insight on the proper procedure for reporting food labelling transgressions.The low prevalence of food labelling transgression reporting by dietitians stems from several barriers, including a perceived lack of confidence regarding the current regulation, awareness of the applicable legislation, uncertainty regarding the correct reporting procedure and scepticism that transgression reports will be acted upon. Regular communication regarding food and nutrition regulations and the development of an easy-to-use transgression reporting framework could support the implementation and impact of food labelling regulations in South Africa. [ABSTRACT FROM AUTHOR]

Chilli peppers are widely consumed for their pungency, as used in flavoring the food and has many pharmaceutical and medicinal properties. Based on these properties an experiment was held using 83 varieties of chilli (Hot pepper and sweet pepper) were grown in suitable environment using Augment Block design and evaluated for fruit pungency and phytochemical contents using high proficiency liquid chromatography. Analysis of variance (ANOVA) of traits showed highly significant for all traits except for fruit length and capsaicin contents. The value of Least significant increase (LSI)was ranged 0.27-1289.9 for all traits showed high variation among varieties. Highly significant correlation was found among fruit diameter to fruit weight 0.98, while moderate to high correlation was present among all traits. The most pungent genotype 24,634 was 4.8 g in weight, while the least pungent genotypes i.e. PPE-311 (32.8 g), green wonder (40.67) had higher in weight. The genotypes 24,627, 32,344, 32,368 and 1108 marked as higher number of seeds in their placental region. It was observed that chilli genotype 24,621 had maximum length with considerable high amount of pungency act as novel cultivar. Principal component analysis (PCA) showed the high variability of 46.97 for two PCs with the eigen value 2.6 and 1.63 was recorded. Biplot analysis showed a considerable variability for fruit pungency, while huge variability was found for all traits among given varieties. PPE-311, T5 and T3 are found as highly divergent for all traits. The findings of this study are instrumental for selecting parents to improve desirable traits in future chilli pepper breeding programs. It will help plant/vegetable breeders for development of highly nutrient and pungent varieties and attractive for the consumer of food sector. [ABSTRACT FROM AUTHOR]

Polymer blends can improve material processability and can be used to extrude partially degraded materials, such as expired poly (butylene adipate‐co‐terephthalate) (PBAT), which cannot be normally extruded. Therefore, in this study, the extrudability of PBAT that has passed its expiration date was restored by blending it with poly (butylene succinate) (PBS). Various polymer blends were extruded and characterized to achieve high‐efficiency extrusion. The carbonyl indices in partially degraded PBAT and the corresponding control sample detailed the effects of 98 months of aging on molecular properties. The semicrystalline structure consisted of a mixed ordered arrangement of PBS and PBAT chains dispersed in an amorphous matrix. The microscopic images of the surfaces of the polymer films revealed defects and roughness, followed by an increase in the PBAT concentration in blends. Changes in mechanical properties and water vapor permeability correlated with the PBAT concentration in the blends. To avoid polymer loss, we reported a simple method for using PBAT that has passed its expiration date and cannot be extruded. The results revealed that the polymer films could be used in the packaging industry, especially in food and agricultural sectors. [ABSTRACT FROM AUTHOR]

Purpose: This study aimed to investigate the potential relationships between the use of different section of food label, and healthy and pathological aspects of orthorexia among adults. Methods: This cross-sectional study was conducted using an online survey (n = 1326). Inclusion criteria were being 19–64 years and graduated from at least primary school. Pregnant and lactating women were excluded. Data were collected using questionnaire including socio-demographic variables, lifestyle factors, body weight and height, frequency of reading different sections of food label ("always", "when buying a food for the first time", "when comparing similar packaged foods", "rarely", "never"), food label literacy, and Teruel Orthorexia Scale. Participants were categorized as nutrition facts panel-users, ingredients list-users or claim-users if they read at least one item from the relevant parts. Results: The proportions of nutrition facts, ingredients list, and claims sections users were 72.3%, 76.3%, and 79.9%, respectively. Both healthy and pathological aspects of orthorexia were associated with reading food labels. The healthy orthorexia had the strongest association with using the ingredients list (OR 1.76, 95% CI 1.41–2.20), whereas the orthorexia nervosa showed the highest association with using nutrition facts panel (OR 1.48, 95% CI 1.20–1.81). While women, physically active participants and those with higher food label literacy were more likely to use all sections of food labels; older age, having children, and chronic disease increased the likelihood of using claims and ingredients list (p < 0.05). Besides, following a diet was associated with higher use of nutrition facts and ingredients list (p < 0.05). Conclusions: The study demonstrates that food label users have higher orthorexia tendencies compared to non-users. Of the food label sections, healthy orthorexia showed the strongest association with use of the list of ingredients, while pathological orthorexia showed the strongest association with use of the nutrition facts panel. Level of evidence: Level V, cross-sectional study. [ABSTRACT FROM AUTHOR]

Background/Aims: To investigate a reported outbreak of presumed hepatitis E virus (HEV) infection in a Korean food manufacturing facility and to explore the association between anti-HEV immunoglobulin M (IgM) positivity and coronavirus disease 2019 (COVID-19) infection or vaccination. Methods: Twenty-four cases of anti-HEV IgM positivity were reported among 646 workers at the facility in 2022. An epidemiological investigation was conducted, comprising HEV-RNA testing of blood and environmental samples, analysis of group meal records, and an association between anti-HEV IgM positivity and confirmed COVID-19 infection or vaccination. Results: All 24 patients were asymptomatic, with cases spread sporadically across the facility. HEV RNA was not detected in the serum or environmental samples. Four out of 340 meals (1.2%) showed a significantly higher proportion of anti-HEV positivity in each meal intake group than in the non-intake group on certain days. Although the cumulative rate of COVID-19 infection showed no difference, the anti-HEV IgM positive group showed significantly higher proportions of >2 doses of COVID-19 vaccination (83.3% vs 48.7%, p=0.021), vaccination within 90 days (45.8% vs 19.7%, p=0.008), and having the Moderna vaccine administered as the last vaccine (75.0% vs 14.5%, p<0.001) than those of the anti-HEV negative group. In four multivariable models, three or more COVID-19 vaccinations and the Moderna vaccine as the last vaccine were consistently associated with anti-HEV IgM positivity, while the specific day group meal intake was also a significant factor. Conclusions: This epidemiological investigation showed that anti-HEV IgM positivity may occur as a false-positive result related to COVID-vaccination over three times and use of the Moderna vaccine, although a portion of true HEV infection may not be excluded. [ABSTRACT FROM AUTHOR]

The growing consumer demand for more sustainable and healthier food options is driving a revolutionary change in the global food business. Concerns over the anticipated 10 billion population growth by 2050 and the resulting doubling of the demand for protein are what are driving this change. The conventional protein market has grown over the last two to three years, and forecasts for 2030 show a notable rise in the overall market volume, especially in the meat industry. Nonetheless, data from industry events shows that consumers are becoming more interested in plant-based diets; estimates indicate that by 2030, more than half of customers will switch to flexitarian diets. The burgeoning plant-based movement begs the questions of its sustainability over the long run and its effects on the food industry. Is this a transitory trend or a big change in the industry? [ABSTRACT FROM AUTHOR]

Contemporary living is continuously leading to poor everyday choices resulting in the manifestation of various diseases. The benefits of plant-based nutrition are undeniable and research on the topic is rising. Modern man is now aware of the possibilities that plant nutrition can provide and is seeking ways to benefit from it. Dietary phenolic compounds are among the easily accessible beneficial substances that can exhibit antioxidant, anti-inflammatory, antitumor, antibacterial, antiviral, antifungal, antiparasitic, analgesic, anti-diabetic, anti-atherogenic, antiproliferative, as well as cardio-and neuroprotective activities. Several industries are exploring ways to incorporate biologically active substances in their produce. This review is concentrated on presenting current information about the dietary phenolic compounds and their contribution to maintaining good health. Additionally, this content will demonstrate the importance and prosperity of natural compounds for various fields, i.e., food industry, cosmetology, and biotechnology, among others. [ABSTRACT FROM AUTHOR]

Cultivated plantain (Musa spp.) is valuable for nutritional and socioeconomic security for millions of people in Africa and the America. The plantain agroindustry generates a large amount of waste such as pseudostems, leaves, inflorescences, peels, and rejected fruits. The current review discusses the different wastes obtained in the plantain agroindustry and their potential value for recovery of macromolecules and bioactive compounds. In general, cellulose and starches can be isolated from plantain peels and rejected fruits, respectively. Starch isolated from plantain has been used as a food ingredient and as a macromolecule to manufacture films with potential packaging applications, whereas cellulose has been used in the fermentation process to obtain biofuels. Furthermore, bioactive compounds such as anthocyanins, flavonoids, anthraquinones, and phlorotannins can be recovered from pseudostems, leaves, and inflorescences. These chemical compounds have antimicrobial, antioxidant, and color‐indicator properties that have potential food applications. Therefore, plantain wastes are a potential source of macromolecules and bioactive compounds that have potential use in packaging applications. The valorization of plantain wastes is a promissory alternative for the sustainable development of the food industry. [ABSTRACT FROM AUTHOR]

Potato starch (PS) is widely used in the food industry, but its uncontrolled paste consistency and poor film properties greatly limit its utilization. To expand its application, PS is separated into small‐ (PS‐S), medium‐ (PS‐M), and large‐ (PS‐L) fractions and modified by "high‐pressure microfluidization" (HPM). The effect of HPM on the microstructure, physicochemical properties, and digestibility of fractionated PS is investigated. Results show that the mechanical forces produced by HPM(50–150 MPa) can break PS molecules and enhance digestion rate with increasing pressure. Meanwhile, the relative crystallinity (RC) of HPM(150 MPa)‐modified PS‐L, PS‐M, and PS‐S decreases by about 29.23%, 15.40%, and 9.33%, respectively, relative to the RC of native fractionated PS. The changes in 1047/1022 and ΔH values in the three fractions show similar trends. Thus, the changes in microstructure of HPM‐modified PS‐L show more considerable than that of PS‐S. Compared with the native ones, the final viscosity of HPM(150 MPa)‐modified PS‐L, PS‐M, and PS‐S decreases by about 61.86%, 41.61%, and 35.70%, respectively, and the setback value increases to 379.67, 479.67, and 493.00 cp, respectively. These results indicate that HPM‐modified PS‐S has a higher tendency to form edible films than PS‐L. Therefore, HPM‐modification may expand the industrial application of fractionated PS. [ABSTRACT FROM AUTHOR]

Melanins are ubiquitous pigments distributed throughout the biosphere in different forms and structures based on the substrate (phenolic and indolic) from which they are derived. Melanins are predominantly black/brown and sometimes melanins of color yellow/red have also been observed. Though melanins are widespread, at present their applications are only limited because commercially available melanins are often made through the synthetic process which impedes their application due to poor sensitivity. Melanins from biological sources are of great interest because of their biocompatibility and availability in microbes, especially bacteria. Owing to its rising demand, bacterial melanin can be easily produced and optimized in mass by proper fermentation conditions or by overexpressing the genes encoding enzymes such as polyketide synthase, tyrosinase, and laccase responsible for melanin production cost-effectively. Melanins are produced as a secondary metabolite in bacteria which aids in their survival under stressful environments. Besides providing pigmentation to the cells, many other biological properties, types, and potential applications of melanin in the fields of the textile, food industry, nanotechnology, and biomedical and the research gap that needs to be filled in previous discoveries for better application of melanin has been discussed in this review. [ABSTRACT FROM AUTHOR]

Using quartz crystal microbalances (QCM) to monitor cleaning processes creates new opportunities towards efficient and need-based cleaning processes. A first study with starch as food model soiling showed the suitability of a QCM-based sensor concept to detect swellable substances and monitor the cleaning process [1]. The results of a follow-up study will be presented in this manuscript. Cleaning tests were conducted at 40 and 55 °C while monitoring a range of characteristics (peak height, attenuation, integral, tangent incline, turning point) in the sensor signal course. An optical sensor, monitoring the cleaning process was used as a reference. Based on this, the most promising parameters (peak height, attenuation, tangent incline) were selected to develop an evaluation algorithm counteracting the sensor cross-sensitivity towards process parameters such as temperature and influences of the cleaning fluid. The algorithm can determine whether the sensor surface is clean or soiled. Cleaning tests with tomato paste and milk proved the sensor's ability to detect industrial food products with an average deviation of 68,0 s (tomato paste) and 43,8 s (milk) from the reference sensor. [ABSTRACT FROM AUTHOR]

Globally, foodborne illness is a significant public health challenge. Food safety inspection plays a crucial role in the regulation of food businesses to prevent foodborne illnesses. To be an effective health protection measure, however, food safety inspections must facilitate the thorough evaluation of food safety risks. Our research examined how food safety inspectors from Australia, Ireland, New Zealand, the UK, and the U.S. assessed food contamination control during food premise inspections. Data were collected via an online survey of environmental health practitioners who routinely conduct food safety inspections. The findings indicated that inspectors are generally aware of food safety hazards that can be present at food businesses and have deployed a variety of relevant data-gathering methods to inform their examination of the extent of contamination control. The findings also indicated a prevailing methodological incongruence stemming from the absence of a robust inspection methodology. We propose that these shortcomings be addressed by solutions that are formulated based on established hazard analysis critical control point (HACCP) principles and qualitative field research. The development of a clear and appropriate methodology will support food safety inspections to provide a robust and reliable means for evaluating food safety risk and ultimately reduce the incidence and burden of foodborne illness. [ABSTRACT FROM AUTHOR]

The recent increase in chronic diseases worldwide is a major cause for concern, with processed foods containing synthetic additives being a leading contributor. These additives are commonly used in the food industry for processing, storage, and packaging, and prolonged exposure to them can pose serious health risks. To address this issue, there is a growing demand for bio-based food additives that are environmentally friendly, free of side effects and chronic diseases like cancer, and promote overall health. Nanoemulsion technology can be used to create these natural-based additives, effectively enhancing their solubility, stability, and bioavailability. As such, natural-based nanoemulsions have the potential to become the next generation of food additives and pave the way for healthier food products. This study provides an overview of the production of natural-based food additives using nanotechnology approaches, examining their effects on different food products and in vitro and exploring their mechanisms of action. [ABSTRACT FROM AUTHOR]

In the global market era, food product control is very challenging. It is impossible to track and control all production and delivery chains not only for regular customers but also for the State Sanitary Inspections. Certified laboratories currently use accurate food safety and quality inspection methods. However, these methods are very laborious and costly. The present review highlights the need to develop fast, robust, and cost-effective analytical assays to determine food contamination. Application of the molecularly imprinted polymers (MIPs) as selective recognition units for chemosensors' fabrication was herein explored. MIPs enable fast and inexpensive electrochemical and optical transduction, significantly improving detectability, sensitivity, and selectivity. MIPs compromise durability of synthetic materials with a high affinity to target analytes and selectivity of molecular recognition. Imprinted molecular cavities, present in MIPs structure, are complementary to the target analyte molecules in terms of size, shape, and location of recognizing sites. They perfectly mimic natural molecular recognition. The present review article critically covers MIPs' applications in selective assays for a wide range of food products. Moreover, numerous potential applications of MIPs in the food industry, including sample pretreatment before analysis, removal of contaminants, or extraction of high-value ingredients, are discussed. [ABSTRACT FROM AUTHOR]

The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food oral processing and its behind mechanism. This review summarized the latest developments in aroma release from food to retronasal cavity, aroma release and delivery influencing factors, aroma perception mechanisms. The individual variance is the most important factor affecting aroma release and perception. Therefore, the intelligent chewing simulator is the key to establish a standard analytical method. The key odorants perceived from the retronasal cavity should be given more attention during food oral processing. Identification of the olfactory receptor activated by specific odorants and its binding mechanisms are still the bottleneck. Electrophysiology and image technology are the new noninvasive technologies in elucidating the brain signals among multisensory, which can fill the gap between aroma perception and other senses. Moreover, it is necessary to develop a new approach to integrate the relationship among aroma binding parameters, aroma concentration, aroma attributes and cross-modal reactions to make the aroma prediction model more accurate. [ABSTRACT FROM AUTHOR]

Refractance window (RW) dryer has an immense advantage in terms of final product quality (textural and color attributes, nutrient retention), energy consumption, and drying time over other conventional dryers. RW is a thin film drying system and a technologically evolving drying process. RW drying is an energy-efficient (re-circulation of water) short drying process as the drying of food materials occurs due to a combined mode of heat transfer conduction, radiation, and convection (hot air circulates over film). The high-quality dried product is obtained because the product temperature remains below 80 °C. RW dryer application is not only limited to drying food products, but it can also be further used for improving the gelling and emulsion properties, formation of leather and edible film, and can be used for handling high protein products, drying leafy vegetables or marine foods as this process does not change any functional properties. Due to these advantages over other drying techniques, RW drying has gained academic and industrial interest in recent years. The industrial application of this technology at large scale is becoming difficult due because of large surface area requirement for mass production. Researchers are trying to scale-up by combing this technology with others technology (Infrared, ultrasound, solar energy, and osmotic dehydration). RW dryer is now extending from the food sector to other sectors like pharmaceutical, cosmetic, pigment, edible film formation, and encapsulation. Majority of the reviews on RW drying focuses on the product quality aspects. This review paper aims to comprehend the RW drying system more mechanistically to understand better the principles, diffusion models explaining the transfer processes, and emerging novel hybrid drying approaches. [ABSTRACT FROM AUTHOR]

Matrix-associated mycotoxins that bind with macromolecular components through covalent or non-covalent interactions easily occur in various cereals, cereal-based products, and cereal-based feedstuff. They are "masked" by macro-components, causing the underestimation of total exposure risk of mycotoxins. Most of the current reports focus on the free and modified mycotoxins, while the matrix-associated forms are ignored but still can exert toxic effects after ingestion. In this paper, current researches and future prospects of matrix-associated mycotoxins are reviewed. Especially, a focus is set on the transformation of matrix-associated mycotoxins with their free forms during metabolism and food processing. Enzymes, temperature and pH levels during food processing can induce the interconversion of matrix-associated mycotoxins with free mycotoxins. Furthermore, the analytical methods targeted on matrix-associated mycotoxins are discussed. Due to the lack of efficient methods releasing the mycotoxins from matrix, the standard analytical methods has not developed so far. Also, we further analyzed the challenges of matrix-associated mycotoxins about variety, occurrence, toxicity and transformation, exposure assessment, which contributes to establish preventive measures to control their hazards for consumers. Overall, this overview is significant for perfecting risk assessment, as well as developing effective prevention and control actions to matrix-associated mycotoxins. [ABSTRACT FROM AUTHOR]

Pickering emulsions (PEs) have garnered wide attention due to their high physical stability as bioactive carrier agents in the food industry. PEs are highly stable against coalescence due to the irreversible adsorption of particles forming a physical barrier at the oil-water interface between the droplets. As a sustainable alternative to conventional emulsifiers, there is an increasing interest in developing food-grade colloidal particles by forming PEs. Cellulose-based nanoparticles have proven to be efficient materials due to their renewable, biodegradable, non-toxic and controllable surface-active characteristics. Nanocellulose can be modified by various topochemical functionalization to modulate wettability and stimuli-responsive behaviour, endowing its vast potential as Pickering stabilisers for food applications. This review highlights the recent studies of protein functionalized nanocellulose for stabilising food PEs. We hope this review will assist in improving the performance and development of nanocellulose in PEs, which is vital for developing new functional foods and delivery systems. [ABSTRACT FROM AUTHOR]

Great effort has been carried out the last years from the food sector for the understanding of food authentication, as the term has been well supported by numerous research articles, including data raised from conventional and instrumental analyses in combination with chemometrics or other machine learning tools. The term is getting more and more value by the official authorities as the last years the economically motivated adulteration (food fraud) happens more often with the economic losses for the Governments at a global level being really scaring. Considering the above, the current review highlights a considerable number of recent protocols implemented for the authentication and adulteration control of plant-based and animal-based foods, focusing on honey, olive oil, seafood, juices, spices, pine nuts, etc., based on metrics data of foods, to cover all the essential aspects of food authentication and defense against food adulteration/fraud. [ABSTRACT FROM AUTHOR]

Copyright of Journal fuer Verbraucherschutz und Lebensmittelsicherheit is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal fuer Verbraucherschutz und Lebensmittelsicherheit is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Through a media discourse analysis, this study draws upon quantitative and qualitative data to gain insights into how new food categories are made and negotiated through mainstream and social media. The focus is on alternative proteins, a growing food sector largely driven by the current unsustainable industrial animal farming. Plant-based meats have long existed as alternative sources to meat, and insects have been historically eaten in parts of the world; yet, the crisis of climate change and increasing sophistication of technology have spurred the development of innovations like cultivated meat, microalgae, and fermentation protein. To better understand how food categories are redefined, this study focuses on Singapore media and its framing of these foods, considered novel here for their potential to revolutionize future food sources by how they are made and/or consumed. The contested views on the edibility and categorization of these novel foods signal resistance to Singapore's accelerated modernity. [ABSTRACT FROM AUTHOR]

Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20–25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient. [ABSTRACT FROM AUTHOR]

Problem definition: Online food delivery (OFD) platforms have witnessed rapid global expansion, partly driven by shifts in consumer behavior during the COVID-19 pandemic. These platforms enable customers to order food conveniently from a diverse array of restaurants through their mobile phones. A core functionality of these platforms is the algorithmic matching of drivers to food orders, which is the focus of our study as we aim to optimize this driver-order matching process. Methodology/results: We formulate real-time matching algorithms that take into account uncertain food processing times to strategically "delay" the assignment of drivers to orders. This intentional delay is designed to create a "thicker" marketplace, increasing the availability of both drivers and orders. Our algorithms use machine learning techniques to predict food processing times, and the dispatching of drivers is subsequently determined by balancing costs for idle driver waiting and for late deliveries. In scenarios with a single order in isolation, we show that the optimal policy adopts a threshold structure. Building on this insight, we propose a new k-level thickening policy with driving time limits for the general case of multiple orders. This policy postpones the assignment of drivers until a maximum of k suitable matching options are available. We evaluate our policy using a simplified model and identify several analytical properties, including the quasi-convexity of total costs in relation to market thickness, indicating the optimality of an intermediate level of market thickness. Numerical experiments with real data from Meituan show that our policy can yield a 54% reduction in total costs compared with existing policies. Managerial implications: Our study reveals that incorporating food processing times into the dispatch algorithm remarkably improves the efficacy of driver assignment. Our policy enables the platform to control two vital market parameters of real-time matching decisions: the number of drivers available to pick up and deliver an order promptly, and their proximity to the restaurant. Based on these two parameters, our algorithm matches drivers with orders in real time, offering significant managerial implications. Funding: This research is supported by the Ministry of Education, Singapore, under its 2019 Academic Research Fund Tier 3 grant call [Award ref: MOE-2019-T3-1-010]. Supplemental Material: The online appendix is available at https://doi.org/10.1287/msom.2021.0354. [ABSTRACT FROM AUTHOR]

Decontaminating food packaging surfaces is a crucial step in the food processing industry to ensure the quality and safety of the product. Decontamination is intended as a procedure aimed to reduce the microbial load present on contaminated packaging to a safe level. Several techniques are traditionally employed, but the industry is seeking innovative methods that could offer economic and environmental benefits. Cold plasma is emerging as a promising solution among the range of possibilities. The present review aims to assess the effectiveness of plasma-assisted systems for decontaminating packaging materials. A systematic collection of inherent records was carried out, and the study outcomes were extracted using the protocol for meta-analysis. The synthesis of the results demonstrates the efficacy of this sanitation technique, since the average logarithmic reduction of the pathogen charge on the packaging was above 4. This outcome is promising since it aligns with standard requirements for traditionally employed antiseptics. Future research should focus on the optimization of processes from the perspective of industrial applications. [ABSTRACT FROM AUTHOR]

Increasing food waste, natural resource depletion, and climate change issues have forced plastic food packaging (PFP) companies to align their business strategies with sustainability aspects. At the same time, however, companies operating in the food packaging industry continue to face tensions while pursuing divergent sustainability goals simultaneously. Drawing on paradox theory, this study aims to examine paradoxical sustainability tensions in the PFP industry and propose potential resolution strategies to resolve diverse tensions arising from addressing competing social, economic, and environmental concerns simultaneously. To this end, we employed a qualitative research methodology and interviewed 15 senior corporate managers and consultants in the PFP industry. Based on the empirical data, we develop categories of sustainability tensions related to operations and supply chain, recycling, and external stakeholders associated with performing, organizing, learning, and belonging paradoxes. Further, we propose resolution strategies including multi‐stakeholder collaboration, research and innovation, circular economy, and use of integrated business strategies which are aligned with the acceptance, spatial separation, temporal separation, and synthesis approaches of the paradox theory. To the best of our knowledge, it is one of the early studies that embrace a paradox lens to investigate the sustainability tensions and resolution strategies in the PFP industry. Further, the study results could guide practitioners and policymakers in the PFP industry to comprehend underlying paradoxical sustainability tensions and promote resolution strategies to address divergent yet desirable economic, social, and environmental considerations simultaneously. [ABSTRACT FROM AUTHOR]

Previous literature shows minor impacts of in-person business training in developing countries, but few papers study the effectiveness of digital training. A research partnership with a multinational company operating in the food sector of Guatemala enables the randomized evaluation of a digital training program involving the franchise store owners of one of its retail chains. The training program combined a mobile app offering access to reproducible video capsules and virtual one-on-one consulting meetings. The results of the randomized evaluation reveal significant impacts on knowledge, business practices, sales, and profits. An examination of the mechanisms underlying these results reveals that consulting meetings are crucial in inducing engagement with the app's content. Program flexibility, internet access, and initial sales are also crucial determinants of training effectiveness. [ABSTRACT FROM AUTHOR]

Corner stores are the main venue for ultra-processed food sales in Guatemala. We conducted 30 interviews with corner store proprietors to determine the strategies used by food and beverage industry distributors to deliver products and place point-of-sale advertising. We find that proprietors and distributors develop long-term relationships which influence promotions, product placement, stocking decisions, and point-of-sale advertisement of ultra-processed foods (UPF). In addition, proprietors are often reluctant to independently stock or recommend healthy food products because of perceived financial risk or customer dissatisfaction. From a healthcare policy perspective, regulation of proprietor-distributor relationships is a possible strategy to reduce UPF consumption. [ABSTRACT FROM AUTHOR]

It is often hypothesized that adaptive capacity leads to increased yield. However, the veracity of this assumption in quantitative terms has largely remained understudied by researchers. Also, adaptation depends on the vulnerability of the agricultural sector, climate risks, biocapacity of the area, readiness and adaptive capacities of stakeholders. Adaptation can only take place if stakeholders are ready to respond and resources are also available. To understand these relationships, the paper examined the impacts of climate change, food vulnerability, adaptive capacity, biocapacity and readiness on yields of major cereal crops in thirty-five African countries. We used the panel autoregressive distributive lag model to analyse publicly available panel data obtained from FAOSTAT, Global Foot Print Network, and Notre Dame Adaptation Index databases, and World Bank Group Climate Change Knowledge Portal. The results show that biocapacity, adaptive capacity, food sector vulnerability, and temperature decreased rice yield in the long. Biocapacity increased maize and sorghum yields, while adaptive capacity decreased their yields in the long run. Food sector vulnerability and temperature decreased maize yield in the long run, while temperature increased sorghum yield in the long run. The results suggest that improvement in adaptive capacity is an important policy tool to increase the yield of some cereal crops. [ABSTRACT FROM AUTHOR]

Recently, the use of nanotechnology in food has gained great interest. Iron nanoparticles with unique chemical, physical and structural properties allow their potential use mainly as iron fortifiers, colorants and antimicrobial agents. However, in the market we can find only supplements and food colorants based on iron nanoparticles. Their use in food fortification has so far been focused only on in vitro and in vivo experimental studies, since the toxicological evaluation of these studies has so far been the basis for the proposals of laws and regulations, which are still in an early stage of development. Therefore, the aim of this work was to summarize the use of the different forms of iron nanoparticles (oxides, oxyhydroxides, phosphates, pyrophosphates and sulfates) as food additives and supplements and to resume the perspectives of legislation regarding the use of these types of nanoparticles in the food industry. [ABSTRACT FROM AUTHOR]

The postbiotic derived from Lactiplantibacillus plantarum bacteria was produced in three culture media: milk, MRS, and whey, and its antibacterial and antifungal properties were evaluated. To investigate the production efficiency of postbiotics, three methods, heating, sonication and centrifugation, were utilized to prepare postbiotics in MRS broth culture medium. The antibacterial potency of the postbiotic was evaluated using the agar well-diffusion method, and MIC and MBC tests were conducted for different treatments. The results of the study showed that the postbiotic prepared in food environments such as milk and cheese whey can have antibacterial and antifungal properties similar to the postbiotic prepared in the MRS culture medium. However, it is possible to enrich food matrices such as milk and cheese whey and make further adjustments in terms of pH settings. Additionally, the thermal process was able to create a nanoscale postbiotic, which is a significant achievement for the application of postbiotics in the food and pharmaceutical industries. The future outlook of postbiotics clearly indicates that the emergence of this generation of probiotics can have an attractive and functional position in the food and pharmaceutical industries. Therefore, future research focusing on this subject will contribute to the development of this generation of postbiotics. [ABSTRACT FROM AUTHOR]