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In the contemporary era, heightened emphasis on health and safety has emerged as a paramount concern among individuals with food. The concepts of "natural" and "green" have progressively asserted dominance in the food consumption market. Consequently, through continuous exploration and development, an escalating array of natural bioactive ingredients is finding application in both nutrition delivery and the broader food industry. Chlorogenic acid (CGA), a polyphenolic compound widely distributed in various plants in nature, has garnered significant attention. Abundant research underscores CGA's robust biological activity, showcasing notable preventive and therapeutic efficacy across diverse diseases. This article commences with a comprehensive overview, summarizing the dietary sources and primary biological activities of CGA. These encompass antioxidant, anti-inflammatory, antibacterial, anti-cancer, and neuroprotective activities. Next, a comprehensive overview of the current research on nutrient delivery systems incorporating CGA is provided. This exploration encompasses nanoparticle, liposome, hydrogel, and emulsion delivery systems. Additionally, the article explores the latest applications of CGA in the food industry. Serving as a cutting-edge theoretical foundation, this paper contributes to the design and development of CGA in the realms of nutrition delivery and the food industry. Finally, the article presents informed speculations and considerations for the future development of CGA.

Titanium dioxide (TiO 2 ) nanomaterials have attracted significant attention due to their good biocompatibility and potential for multifunctional applications. In the last few years, there has been growing interest in the use of TiO 2 nanomaterials in the food industry. However, a systematic review of the synthesis methods, properties, and applications of TiO 2 nanomaterials in the food industry is lacking. In this review, we provide a summary of the synthesis and properties of TiO 2 nanomaterials and their composites, with a focus on their applications in the food industry. We also discuss the potential benefits and risks of using TiO 2 nanomaterials in food applications. This review aims to promote food innovation and improve food quality and safety., (© 2024 Institute of Food Technologists.)

The hydrogels based on natural gums and chemically derivatized natural gums have great interest in pharmaceutical, food, cosmetics, and environmental remediation, due to their: economic viability, sustainability, nontoxicity, biodegradability, and biocompatibility. Since these natural gems are from plants, microorganisms, and seaweeds, they offer a great opportunity to chemically derivatize and modify into novel, innovative biomaterials as scaffolds for tissue engineering and drug delivery. Derivatization improves swelling properties, thereby developing interest in agriculture and separating technologies. This review highlights the work done over the past three and a half decades and the possibility of developing novel materials and technologies in a cost-effective and sustainable manner. This review has compiled various natural gums, their source, chemical composition, and chemically derivatized gums, various methods to synthesize hydrogel, and their applications in biomedical, food and agriculture, textile, cosmetics, water purification, remediation, and separation fields.

The main objective of the work was to assess the possibility of using and implementing the FMEA method as an effective support for the HACCP system in a selected food industry enterprise. The research entity was a food enterprise located in central Poland and the subject of the research was canned meat with gravy in glass jars and their production line. In the study, programs such as draw.io, Excel, and Statistica were used. The study was conducted based on interviews with company employees, value stream analysis and nonconformance reports. During the site visit, an assessment of the company’s infrastructure was also carried out to evaluate the possibility of implementing the FMEA method. Data analysis showed that in the examined company there are non-compliances with varying degrees of impact on the final quality of the product or on the production process of this product. The analysis of the company’s infrastructure, in turn, confirms that it is possible to integrate the HACCP system with the FMEA method. The results indicate that the synergy of HACCP and FMEA will bring benefits to the company in the form of improved risk management, quality control and safety in food production. The results of this study suggest that implementing such a connection may bring many, various benefits to food companies not only in Poland but also in another countries.

Abstract Background Improving the nutritional quality of the food supply increases access to nutritious foods, which improves dietary habits and population health. Yet, knowledge mobilization initiatives between public health nutrition researchers and food industries are often not adequately considered and understood. This study explored what elements related to this specific context need to be recognized so that researchers can better mobilize nutrition science knowledge with the food industry to promote the nutritional improvement of food products. Method A case study qualitative approach was selected to answer the research question, using semi-structured interviews as the data collection technique. Québec baking industry actors were shown a mock-up of an online mobilization platform sharing the results of the Food Quality Observatory that describes the nutritional quality of breads offered in Québec, Canada. They were asked to think aloud as they explored the web platform and were interviewed. Two coders analyzed the data using an inductive approach and thematic content analysis, starting with individual open coding, and then put forward their analyses and drafted the final themes. Results The final data consisted of 10 semi-structured interviews conducted between October 2019 and August 2020. Four main themes were identified: the industry’s context, the knowledge mobilization initiative, the product-related matters stemming from the information shared and the motivation within the industry. Within each theme, sub-themes were highlighted and related to the industries’ motivation to improve their products’ nutritional quality. This study also specified key considerations for changes to the sodium and fiber content in bread. Conclusion Other steps beyond using simple language and a website format could be taken to better mobilize scientific knowledge with food industries, such as providing more consumer information, using an integrated knowledge mobilization approach that includes a consideration of ethics, working with communication professionals, collaborating with food science experts, and providing resources to act on shared information. Legislation such as the front-of-pack regulations could accelerate the pace of collaboration between researchers and industry. Overall, establishing a prior relationship with industries could help gain a better understanding of the themes highlighted in this study. Future research could build on this case study to provide more insights and solidify these findings. Classification codes Public Health, Public Private, Policy Making, Research Institutions, Use of Knowledge.

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.

The lobbying strategies of the food industry, which seek to undermine the development of regulatory measures intended to improve public health, are increasingly well documented and associated with slow progress in addressing diet-related diseases at national, regional and global levels. These strategies include the creation and dissemination of biased research findings in order to skew evidence in the favour of the industry, and to cast doubt about the harms stemming from its products and practices. Front-of-pack nutrition labelling (FoPNL) provides fertile ground for industry opposition, which we discuss in this commentary.

The United Nation's Sustainable Development Goals (SDGs) prioritize halving global per capita food waste at retail, consumer, production, and food supply chain by 2030. This aligns with promoting circular economy principles for enhanced sustainability. The circular economy offers a transformative approach to the food industry by promoting environmental health, human well-being, and economic prosperity. This bibliometric analysis examines how circular economy principles can drive sustainability in food businesses, which closely aligning with SDGs 12.3 (food waste reduction), 12.5 (waste reduction), 13.2 (climate policy integration), and 13.3 (climate adaptation). Through a bibliometric analysis of 1000 relevant articles sourced from the Web of Science (spanning from 2005 to 2023), we evaluated the progress, challenges, and opportunities in this field. Utilizing analytical tools such as Biblioshiny (Bibliometrix) package of R-Studio and VOSviewer, the researchers identify key trends and research hotspots through thematic maps, co-occurrence networks, co-citation analysis, keyword analysis, and collaboration networks. This research highlights that the circular economy can transform the food industry by implementing sustainable waste management practices, optimizing supply chains and resource utilization to minimize environmental impact. Furthermore, research findings indicate that adopting circular economy principles in the food industry can significantly reduce waste and enhance resource efficiency by transforming food waste into valuable products such as biogas and bio-based materials. This study provides valuable insights for researchers, practitioners, policymakers, and government officials to improve sustainable food production systems. It enhances understanding in a vital area for guiding future endeavours to promote circular economy strategies for a more sustainable and efficient food industry.

Introduction: The background of this research is that there are still many food products that have not been halal certified, even though the government through the Halal Product Guarantee Agency (BPJPH) has provided convenience in registering halal products online with free assistance. Especially in this metaverse era, where technology has developed rapidly so that the use of digital technology should be able to encourage development through the halal industry. Purposes of the Research: The purpose of this study, firstly, is to know and understand the meaning of halal in both Islamic law and the Civil Code. Second, understanding the halal industry in the metaverse era in terms of the theory of utilitarianism and Maqashid Sharia. Methods of the Research: This study uses a normative juridical method with a legal-statutory approach and a conceptual approach. Results of the Research: The results of this study are: First, that halal in Islamic Law and the Civil Code have different contexts, but have a similar meaning, namely referring to something that is permitted and not prohibited by law. Second, the halal industry based on utilitarianism has utility value both for business actors who register their food products, as well as for the general public as consumers. Furthermore, based on Maqashid Sharia, halal food is included in the category of protecting the soul (nafs) and protecting the mind (aql).

Recent research has primarily focused on strategies for modifying insoluble dietary fiber (IDF) to enhance its performance and functionality. IDF is obtained from various inexpensive sources and can be manipulated to alter its biological effects, making it possible to revolutionize food processing and nutrition. In this review, multiple IDF modification techniques are thoroughly examined and discussed, with particular emphasis on the resulting changes in the physicochemical properties, biological activities, and microstructure of the fiber. An extensive overview of the practical applications of modified IDF in food processing is provided. Our study aims to raise awareness about the vast possibilities presented by modified IDF and encourage further exploration and utilization of this field in the realm of food production., Competing Interests: Declaration of competing interest The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Tuber and tuberous roots proteins are important sources for producing bioactive peptides. The objective of this review is to present the current research status of tubers and tuberous roots bioactive peptides (TTRBP), including its preparation methods, purification techniques, structure identification approaches, biological functions, and applications in the food industry. Moreover, the current challenges and future development trends of TTRBP are elucidated. Currently, TTRBP are mainly produced by enzymatic hydrolysis and fermentation. Pretreatment like high static pressure, ultrasound and microwave can assist enzymatic hydrolysis and facilitate TTRBP production. In addition, TTRBP are structurally diverse, which is related to the molecular weight, amino acids composition, and linkage mode. Accordingly, they have various biological activities (such as antioxidant, antihypertensive, hypoglycemic) and have been utilized in the food industry as functional ingredients and food additives. This review will provide valuable insights for the optimal utilization of tuber and tuberous roots., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Historically, low-moisture foods were considered to have minimal microbial risks. However, they have been linked to many high-profile multistate outbreaks and recalls in recent years, drawing research and extension attention to low-moisture food safety. Limited studies have assessed the food safety research and extension needs for the low-moisture food industry. The objectives of this needs assessment were to explore the food safety culture and education needs, identify the food safety challenges and data gaps, and understand the barriers to adopting food-safety-enhancing technologies in the U.S. low-moisture food industry. This needs assessment was composed of two studies. In Study 1, food safety experts from the low-moisture food industry upper management participated in online interviews and a debriefing discussion session. In Study 2, an online anonymous survey was disseminated to a different group of experts with experience in the low-moisture food industry. The qualitative data were analyzed using deductive and inductive coding approaches, while the quantitative data were analyzed via descriptive analysis. Twenty-five experts participated in the studies (Study 1: n = 12; Study 2: n = 13). Common commodities that participants had worked with included nuts and seeds, spices, flour, and dried fruits and vegetables. A food safety culture conceptual framework was adapted, which included three main components: infrastructure conditions (foundation), individual's food safety knowledge, attitudes, and risk perceptions; and organizational conditions (supporting pillars). Major barriers to establishing a positive food safety culture were identified to be limited resources, difficulties in risk communication, and difficulties in behavioral change. For continual improvement in food safety performance, two major themes of food safety challenges and data gaps were identified: cleaning, sanitation, and hygienic design; and pathogen reduction. Participants perceived the main barriers discouraging the low-moisture food industry from adopting food-safety-enhancing technologies were: (1) budgetary priorities, (2) operation constraints, (3) technology validation, (4) consumer acceptance, and (5) maintaining desired product characteristics such as quality and sensory functionality. The findings of this needs assessment provide guidance for the food industry, academia, and government agencies about the direction of future research and the development of targeted extension programs that might help improve food safety in the low-moisture food industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

An integrated approach involving response surface methodology (RSM) and artificial neural network-ant-colony hybrid optimization (ANN-ACO) was adopted to develop a bioprocess medium to increase the yield of Bacillus cereus neutral protease under submerged fermentation conditions. The ANN-ACO model was comparatively superior (predicted r 2 = 98.5%, mean squared error [MSE] = 0.0353) to RSM model (predicted r 2 = 86.4%, MSE = 23.85) in predictive capability arising from its low performance error. The hybrid model recommended a medium containing (gL -1 ) molasses 45.00, urea 9.81, casein 25.45, Ca 2+ 1.23, Zn 2+ 0.021, Mn 2+ 0.020, and 4.45% (vv -1 ) inoculum, for a 6.75-fold increase in protease activity from a baseline of 76.63 UmL -1 . Yield was further increased in a 5-L bioreactor to a final volumetric productivity of 3.472 mg(Lh) -1 . The 10.0-fold purified 46.6-kDa-enzyme had maximum activity at pH 6.5, 45-55 °C, with K m of 6.92 mM, V max of 769.23 µmolmL -1 min -1 , k cat of 28.49 s -1 , and k cat /K m of 4.117 × 103 M -1 s -1 but inhibited by EDTA suggesting that it was a metallo-protease. The biomolecule significantly clarified orange and pineapple juices indicating its food industry application.2+ , activated by Zn 2+ but inhibited by EDTA suggesting that it was a metallo-protease. The biomolecule significantly clarified orange and pineapple juices indicating its food industry application.

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

Type II collagen is a homologous super-helical structure consisting of three identical α1(II) chains. It is a major component of animal cartilage, and is widely used in the food industry. Type II collagen can be extracted by acids, salts, enzymes, and via auxiliary methods and can be further hydrolyzed chemically and enzymatically to produce collagen peptides. Recent studies have shown that type II collagen and its polypeptides have good self-assembly properties and important biological activities, such as maintaining cartilage tissue integrity, inducing immune tolerance, stimulating chondrocyte growth and redifferentiation, and providing antioxidant benefits. This review focuses specifically on type II collagen and describes its structure, extraction, and purification, as well as the preparation of type II collagen peptides. In particular, the self-assembly properties and functional activities of type II collagen and collagen peptides are reviewed. In addition, recent research advances in the application of type II collagen and collagen peptides in functional foods, food additives, food coating materials, edible films, and carriers for the food industry are presented. This paper provides more detailed and comprehensive information on type II collagen and peptide for their application.

Biomass is a valuable renewable energy adapted as an alternative to traditional fossil fuels. Apart from fuels, biomass is synthesized into highly valuable products that are used in various forms including biofuels, biochemical, bioproducts, packing material, and find practice in pharmaceutical, cosmetics, and nutraceuticals industries. Particularly, microalgae a third‐generation feedstock known for its rich carbon content possesses protein lipids and carbohydrates produces a variety of green products such as bioethanol, biohydrogen, biodiesel, and biomethane, and also fixes carbon emission to a certain amount in the atmosphere. However, microalgae conversion in the presence of a catalyst such as a metal–organic framework (MOF) yields high‐quality valuable products. A MOF is a porous crystalline material where the structure and pore size can be controlled making it suitable for catalytic reactions and appropriate conversion paths. This review briefly explains the prevailing status of microalgae as a sustainable biomass and features its components for microalgae biorefinery into valuable products and its application in the food industry. MOF properties, characteristics and various MOF‐based conversion technologies for biomass conversion with its application are elaborated. In addition, usage of value products produced from microalgae biorefinery in the food industry and its importance is elucidated. In addition, the challenges in integrating biorefinery processes with food industry operations and their solutions are also presented. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Food factories seek the application of natural products, green feedstock and eco-friendly processes, which minimally affect the properties of the food item and products. Today, water and conventional polar solvents are used in many areas of food science and technology. As modern chemistry evolves, new green items for building eco-friendly processes are being developed. This is the case of deep eutectic solvents (DESs), named the next generation of green solvents, which can be involved in many food industries. In this review, we timely analyzed the progress on applying DES toward the development of formulations, extraction of target biomolecules, food processing, extraction of undesired molecules, analysis and determination of specific analytes in food samples (heavy metals, pesticides), food microbiology, and synthesis of new packaging materials, among many other applications. For this, the latest developments (over the last 2-3 years) have been discussed emphasizing innovative ideas and outcomes. Relevantly, we discuss the hypothesis and the key features of using DES in the mentioned applications. To some extent, the advantages and limitations of implementing DES in the food industry are also elucidated. Finally, based on the findings of this review, the perspectives, research gaps and potentialities of DESs are stated.

With the growing demand for functional foods having better nutraceutical properties, lactic acid bacteria (LAB) has become an important industrial microorganism. LAB play a significant role in the functional food industry by exhibiting probiotic properties and has the ability to produce various biologically active metabolites such as γ-aminobutyric acid (GABA), exopolysaccharides (EPSs), conjugated linoleic acid (CLA), bacteriocins, reuterin and reutericyclin, which provides enhanced nutraceutical properties to the final food products. LAB are also known to produce several specific enzymes essential for producing substrate-derived bioactive compounds, such as polyphenols, bioactive peptides, inulin-type fructans and β-glucans, fatty acids, and polyols. These compounds exhibit many health benefits, including better mineral absorption, oxidative stress protection, blood glucose and cholesterol-lowering properties, prevention of gastrointestinal tract infections and improved cardiovascular function. Further, metabolically engineered LAB have been widely used for the nutritive enhancement of different food products and the application of CRISPR-Cas9 holds tremendous potential for the engineering of food cultures. This review provides an overview of the use of LAB as probiotics, its application in producing fermented foods and nutraceutical products, and its health benefits on the host.

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

Postbiotics are defined as "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". Postbiotics have unique advantages over probiotics, such as stability, safety, and wide application. Although postbiotics are research hotspots, the research on them is still very limited. This review provides comprehensive information on the scope of postbiotics, the preparation methods of inanimate microorganisms, and the application and mechanisms of postbiotics in metabolic syndrome (MetS). Furthermore, the application trends of postbiotics in the food industry are reviewed. It was found that postbiotics mainly include inactivated microorganisms, microbial lysates, cell components, and metabolites. Thermal treatments are the main methods to prepare inanimate microorganisms as postbiotics, while non-thermal treatments, such as ionizing radiation, ultraviolet light, ultrasound, and supercritical CO 2 , show great potential in postbiotic preparation. Postbiotics could ameliorate MetS through multiple pathways including the modulation of gut microbiota, the enhancement of intestinal barrier, the regulation of inflammation and immunity, and the modulation of hormone homeostasis. Additionally, postbiotics have great potential in the food industry as functional food supplements, food quality improvers, and food preservatives. In addition, the SWOT analyses showed that the development of postbiotics in the food industry exists both opportunities and challenges.

The rise in fisheries production worldwide has caused a remarkable increase in associated anthropogenic waste. This poses significant concerns due to adverse environmental impacts and economic losses. Owing to its renewability, high abundance, and potential as a rich source of many nutrients and bioactive compounds, strategies have been developed to convert fish waste into different value-added products. Conventional and improved methods have been used for the extraction of biomolecules from fish waste. The extracted fish waste-derived value-added products such as enzymes, peptides, fish oil, etc. have been used to fortify different food products. This review aims to provide an overview of the nature and composition of fish waste, strategies for extracting biomolecules from fish waste, and the potential application of fish waste as a source of calcium and other nutrients in food fortification and animal feed has been discussed. In context to fishery waste mitigation, valorization, and circular bioeconomy approach are gaining momentum, aiming to eliminate waste while producing high-quality value-added food and feed products from fishery discards.

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition , 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.

Currently, the whole world is facing hunger due to the increase in the global population and the rising level of food consumption. Unfortunately, the impact of environmental, climate, and political issues on agriculture has resulted in limited global food resources. Thus, it is important to develop new food sources that are environmentally friendly and not subject to climate or space limitations. Microalgae represent a potential source of nutrients and bioactive components for a wide range of high-value products. Advances in cultivation and genetic engineering techniques provide prospective approaches to widen their application for food. However, there are currently problems in the microalgae food industry in terms of assessing nutritional value, selecting processes for microalgae culture, obtaining suitable commercial strains of microalgae, etc. Additionally, the limitations of real data of market opportunities for microalgae make it difficult to assess their actual potential and to develop a better industrial chain. This review addresses the current status of the microalgae food industry, the process of commercializing microalgae food and breeding methods. Current research progress in addressing the limitations of microalgae industrialization and future prospects for developing microalgae food products are discussed.

Plant polyphenols are a class of plant secondary metabolites containing several phenolic hydroxyl groups in their molecular structure, which have physiological properties such as anti-inflammatory, anticancer, antibacterial, etc., and can be used as excellent dietary supplements. However, some of the polyphenols are poorly stabilized, and they are prone to degradation during food production, processing, and storage, so it is necessary to use encapsulation technology to improve their stability and maintain their activity at the same time. The emulsion possesses the characteristics of stability and versatility with the potential to encapsulate and protect plant polyphenols. This paper firstly analyzes the properties of plant polyphenols and the underlying reasons for their limited applications, further discusses the encapsulation effect of different types of emulsions (normal emulsion, microemulsion, nanoemulsion, Pickering emulsion, multilayer emulsion and emulsion gel, etc.) on polyphenols, and finally summarizes the current status of polyphenol emulsion encapsulation systems in the food industry such as meat, fruits and vegetables, ice cream, bakery, and beverage, etc., and provides an overview of polyphenol emulsions in the future preparation direction and its development direction in the food field. This paper can provide some reference for the application of plant polyphenol emulsion encapsulation system in the future food industry.

Genetically modified microorganism （GMM）， also known as recombinant DNA microorganism， means a micro-organism in which the genetic material has been altered in a way that does not occur naturally by mating and/or natural recombination. Given the fact that the safety management requirements for GMM and related products used in food industry differ among countries， different countries adopt different regulations. Chinese government attaches great importance to the management of GMM and related products used in food industry， and has successively issued a series of administrative regulations， departmental rules， announcements， and standards. This study systematically reviews the safety management requirements from international organizations and Western countries for GMM and related products used in food industry， and provides reference and experience for the management of relevant risks in China.

AbstractThe purpose of this research is to identify the determining factors of green product branding, a model for Iran's food industry. The research method is applicable in terms of purpose, and mixed (qualitative-quantitative) in terms of implementation method, and survey-exploratory in terms of data collection method. The statistical population of the research in the qualitative part includes 15 managers of green brand food companies with master's and PhD educations in the field of management, agriculture and entrepreneurship, as well as professors of business management and environment at the university, who were selected for an interview by means of judgmental sampling. The statistical population in the quantitative part is the consumers of green products in the food industry; 384 people were selected using available sampling and answered the questions of the questionnaire. Interviews and questionnaires made by the researcher and taken from the qualitative section were used to collect information. In the qualitative section, the data obtained from the interviews were coded and analyzed in three main stages: open coding, axial coding, and selective coding. In the quantitative section, SPSS software was used for analysis and PLS was used for structural equations. The results in the qualitative section showed that 214 open codes, 85 concepts and 26 subcategories were identified and extracted from the conducted interviews. The results in the quantitative part showed that the model has a suitable fit and can be used for branding green products in the country's food industry.Extended AbstractIntroductionToday, in response to the increasing public interest in sustainable development, many companies have introduced green products. The characteristics of production and consumption of green products are in accordance with the concepts of economy, where waste reduction and environmental protection are the most important (Govindan & Hasanagic, 2018). In the economy, green products are increasingly popular with consumers and widely marketed. Selling green products creates domestic competition with non-green products. Green products usually have a higher quality level than non-green products. Due to the sustainable production method, green products have a higher production cost than non-green products (Shen et al, 2019). As a result, it is widely observed that green products are more expensive than non-green products (Basiri & Heydari, 2017). Consumers are also looking for a brand that has a strong planning strategy and methodology to achieve environmental sustainability in accordance with current and future regulatory guidelines and policies. Therefore, most business units have tried to incorporate sustainability into process and product or service design (Upadhyay & Kumar, 2020). Branding can be critical to a company's long-term success, especially for companies operating in markets with many clusters (many buyers and sellers) and few differentiated products. On the other hand, in recent years, climate changes along with increasing environmental awareness have changed consumers' purchasing decisions towards green and environmentally friendly products (Aivazidou et al, 2017). Green marketing is emerging as a popular advertising strategy due to increasing environmental concerns and awareness. In addition, in order to achieve a better understanding of the environmental movement of the target society, it is an important issue to test the attitude of the consumers of that country towards environmental issues and, as a result, their behavior (Mohammadi et al, 2022).Based on this, the current research is looking for an answer to this question: What are the determining factors of branding green products, a model for Iran's food industry?Theoretical FrameworkbrandA brand is not only a symbol that distinguishes a product from others, but also includes all the features that come to mind when a buyer thinks of that brand. These characteristics are the objective, abstract, psychological and social characteristics of that product (Xiangbo et al, 2021). Green brands, green labels and characteristics of green environmental products create positive feelings in certain groups and consumers who know that a product is green and when it is better to use it. Natural brands and proper labeling are successful from a marketing point of view because of the positive overall image they create, and consumers tend to buy such products and therefore stick with them (Del Afruz et al, 2017).Green marketingThe concept of green marketing is a business process that takes into account consumers' concerns about protecting the natural environment. Previously primarily based on environmental status, green marketing is becoming more sustainable in marketing efforts, with a primary focus on environmental and socio-economic status. However, the green market is defined as part of the market segments related to green consumption (Yoo et al, 2019).Sandoughi et al, (2022) studied the modeling process of organic agricultural products market development in Iran with an interpretative structural approach. Based on the obtained results, the process model of organic agricultural products market development starts from the analysis of the current situation, setting goals and prospects, and ends with the stage of increasing consumption and capacity building in the market. This model can be used as a guide by policy makers and all organic field activists in various research, planning and implementation sectors. Sarkar et al, (2022) investigated environmental and economic sustainability through innovative green products with renewable production. The findings showed that highly innovative green products perform better than low innovative products when uncertainty in demand and supply is high. Furthermore, new green products should be introduced only when the expected benefits of the new products outweigh the losses of the existing products. New policy innovation with remanufacturing is cost-effective compared to traditional innovation policy.Research methodologyAccording to its purpose, the research method is applicable; in terms of execution method, it is mixed (qualitative-quantitative); and in terms of data collection method, it is survey-exploratory. The statistical population of this research in the qualitative part is the managers of green brand food companies with master's and doctorate educations in the field of management, agriculture and entrepreneurship, as well as university professors of business management and environment. The statistical population in the quantitative section is the consumers of green products in this industry, which were considered as the sample size of 384 people using Cochran's formula and available sampling method. Collecting information in the qualitative part by the interview; and in the quantitative part of the research using the concepts obtained in the qualitative part, a questionnaire of 85 questions was used.Research findingsIn the qualitative section, the data obtained from the interviews were coded and analyzed in three main stages: open coding, axial coding, and selective coding. In the quantitative section, SPSS software was used for analysis and PLS was used for structural equations. The results in the qualitative section showed that 214 open codes, 85 concepts and 26 subcategories were identified and extracted from the conducted interviews. The results in the quantitative part showed that the model has a suitable fit and can be used for branding green products in the country's food industry.ConclusionThe current research has been carried out with the aim of identifying the determining factors of green product branding, a model for Iran's food industry. The results of the present study are in agreement with the results of Sandoughi et al, (2022), Mohammadi et al, (2022), Sarkar et al, (2022), Jegatheesan et al, (2021), Mohammadi Far & Soleimani (2021), Pourjamshidi et al, (2020), Marvi et al, (2021), Pourjamshidi et al, (2021), and Tandon et al, (2016). Mohammadi Far & Soleimani (2021) investigated the design of a multi-level framework for the successful implementation of green marketing in food manufacturing companies. The findings of the model indicate that several factors influence the implementation of green marketing in a multidimensional and intertwined manner. These factors can be categorized in four levels. The fourth level factors form the most basic layer and include the penetration of belief in green marketing in the philosophy and vision of the company; the third level includes the support of senior managers and changes in the organization's internal procedures; the second level includes optimizing the organizational structure, improving the organizational culture, improving employees and managing the change process: and the first level, which was placed in the highest and most operational layer of the interpretive structural model hierarchy, includes changes in the marketing mix, understanding and implementing green marketing audits, and developing technology infrastructure of information.According to the results obtained from the research, it is suggested:Advertising programs should be developed to familiarize the general public with green products, features and benefits on the platform of social networks.Human resource development programs and attention to the training of people in this field should be developed.Selection of food industry experts and experts in the field of green products so that their experiences in the field of green products production can be used.To improve the quality and safety of programs related to the production of green products and achieving health and management standards.