Hasil untuk "Food processing and manufacture"

N. Nachal, J. Moses, P. Karthik et al.

Masala Mudau, O. Adebo

Three‐dimensional food printing (3DFP) involves layer‐by‐layer deposition of food materials to transform a part model into a food product. With this cutting‐edge food processing technology, food's acceptability, among others, can be enhanced, consequently contributing to food security. This review focuses on 3D‐printed foods (3DPFs), with an overview of 3DPFs, describing various printing techniques and the differences between them in terms of the principles used, and the food fabricated. This review also thoroughly elucidates the various kinds of 3D‐printable materials, functional ingredients, and the health advantages of using them to obtain 3DPFs. The consumer acceptance and safety of 3DPFs, research drawbacks, and promising aspects related to 3DFP are also explicated in this review. As the food industry looks for ways to reduce waste and boost the production of individualized and customized foods, 3D printing of foods is a sustainable way of food production for now and the future.Adopting 3D food printing in the food industry can help minimize manufacturing costs while providing a variety of food whose designs are customizable, whose nutrients can be digitalized, and which can satisfy individuals' specific dietary requirements. With much more recent developments in novel ingredients, printing technologies, and food printers, post‐processing techniques, among others, this technology can significantly contribute to ensuring food security.

Zhanhui Liu, Bing Chen, Songlei Wang et al.

This study investigated the effects of galactooligosaccharide (GOS) purity (80 % and 95 %) and heating time (60 and 150 min) on characterization and bioactivities of Maillard reaction products (MRPs) formed by conjugating tilapia scale collagen peptides with GOS at 90 °C. Spectral analyses, degree of grafting, and furosine content showed that lower-purity GOS exhibited higher glycation reactivity. Amino acid composition and advanced glycation end products analyses showed that arginine was the primary amino acid involved in glycation, with abundant formation of methylglyoxal-derived hydroimidazolone 1 (MG-H1). Digested MRPs maintained strong antioxidant activity, particularly in the lower-purity GOS group. Meanwhile, MRPs heated for 150 min enhanced L. casei, L. pentosus, and B. bifidum growth, while those heated for 60 min favored B. longum. MG-H1 level was positively correlated with antioxidant activity and B. bifidum growth (p < 0.01). This study highlights the broad application potential of glycated bioactive peptides with lower-purity GOS.

Jorge Alonso Alcalá Jáuregui, María Fernanda Ramírez Cubos, Ángel Natanael Rojas Velázquez et al.

Biomass burning (BB) serves as both an energy source and an environmental indicator. This study examined how CO₂ and fine particle emissions vary during the combustion of biomass from three tree species to determine their contribution to environmental pollution. Leave and stem samples were taken from A. farnesiana (huizache) tree, S. molle (pirul), and P. laevigata (mesquite). The dry biomass was thermally processed in a muffle furnace at temperatures ranging from 50°C to 450°C. Emissions of CO₂, particles smaller than 2.5 microns (PM2.5), particles smaller than 10 microns (PM10), and total volatile organic compounds (TVOC) were measured. The highest emission levels occurred during the pyrolysis process between 250°C and 450°C in both leaves and stems. Among the leaves, the highest emissions of PM2.5 and PM10 were found in huizache, while the highest values were found in mesquite stems. In terms of leaves, mesquite had the highest CO₂ emissions, followed by huizache and pirul. Regarding the stems, pirul had the highest atmospheric emissions of CO₂, followed by huizache and mesquite. In all cases, emission levels exceeded the limits established by Mexican and international environmental regulations, indicating a significant risk to the environment and public health. Highlights: • Biomass burning (BB) is the combustion of plant materials, which are widely used for energy production • This study experimentally verified the environmental impacts of biomass burning for three tree species under a laboratory pyrolysis process. • The highest PM5 and PM10 emissions occurred in A. farnesiana leaves and in P. laevigata stems. • The order of highest CO₂ emissions in leaves was laevigata > A. farnesiana > S. molle; in stems, it was S. molle > A. farnesiana > P. laevigata. • Further comparisons across biomass burning sources and processes should strengthen evaluations of environmental impact considering air pollution.

Xiaopeng ZHAO, Dan DONG, Boxuan TAN et al.

Objective: Based on network pharmacology combined with the GEO database and in vivo and in vitro experiments to explore the potential mechanisms of litchi semen extract (LZH) for preventing exercise-induced muscle damage (EIMD). Methods: Hematoxylin-eosin (HE) staining and comparison of the levels of indicators of skeletal muscle damage in serum were performed to detect the effectiveness of LZH in preventing EIMD. The main active ingredients of LZH were searched through the Traditional Chinese Medicine Systems Pharmacology (TCMSP) database in conjunction with the published literature, and the targets corresponding to the active ingredients were found through the relevant websites, which were intersected with the EIMD-related targets obtained from the GEO database. The STRING database screened the intersected targets and finally enriched them for analysis. The results of the network pharmacology predictions were validated in vivo using the centrifugal exercise-induced EIMD mouse model and in vitro using the H2O2-induced C2C12 cell model. Results: In vivo experiments showed that skeletal muscle fiber cross-sectional area (P<0.05), creatine kinase (CK) (P<0.001) and lactate dehydrogenase (LDH) (P<0.01) were significantly reduced after the intervention of LZH. The results of network pharmacology showed that LZH had 14 active ingredients, corresponding to 367 targets. The GEO database obtained 1015 targets related to EIMD. The intersection of the two yielded 37 intersecting targets. The enrichment analysis demonstrated p53-mediated cell cycle arrest as the primary target for validation. In vivo experiments showed that LZH significantly reduced the expression of p53 (P<0.01), p21 (P<0.001), BCL2-associated X (Bax) (P<0.05), and the expression of Cyclin D1 (P<0.05), B-cell lymphoma-2 (Bcl-2) (P<0.05) expression was significantly increased. In vitro experiments showed that low and high dose pretreatment of LZH significantly decreased the expression of apoptosis (P<0.001), p53 (P<0.05), p21 (P<0.01, P<0.001) and increased the expression of Cyclin D1 (P<0.05, P<0.001). Conclusion: LZH attenuates EIMD, and its mechanism is closely related to the activation of G1 phase arrest and attenuation of apoptosis in skeletal muscle cells. The results suggest that LZH can be used as a nutritional supplement to prevent EIMD.

Mohamed Imam, Alesandros Glaros, Cheney Chen et al.

This paper explores the potential of Building-Integrated Agriculture (BIA) as a strategy to align urban agriculture systems with building lifecycle sustainability goals. BIA systems such as indoor vertical farms, rooftop greenhouses, and soil-based urban farms promise to bolster urban food security and resource circularity. However, their environmental impacts can be further optimized via integration with building resources and strategic design, which requires a standardized framework for evaluating life-cycle metrics. This study develops a cross-industry Life Cycle Assessment (LCA) framework that harmonizes agricultural and building performance indicators, using carbon as a unifying metric to evaluate operational and embodied impacts. The research combines a meta-analysis of existing LCA studies, detailed case study evaluations, and novel paired metrics to quantify energy use, water use, and greenhouse gas emissions within a case study. Key findings identify operational carbon hotspots, infrastructure inefficiencies, and embodied carbon challenges while highlighting opportunities for integrating resource recovery strategies, such as greywater reuse and waste heat recovery. The results reveal trade-offs between productivity and environmental impact, with vertical farms demonstrating high yields but significant energy intensity, while soil-based systems excel in resource efficiency but exhibit lower output. This work introduces a structured methodology for cross-industry data integration and offers actionable insights for designers, growers and developers. By redefining system boundaries and incorporating reciprocal benefits between BIA and host buildings, this framework provides a pathway toward more sustainable urban agricultural practices and resilient urban ecosystems.

A. Režek Jambrak, M. Nutrizio, I. Djekic et al.

With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Internet of nonthermal food processing technologies (IoNTP). Nonthermal technologies include high power ultrasound, pulsed electric fields, high voltage electrical discharge, high pressure processing, UV-LED, pulsed light, e-beam, and advanced thermal food processing techniques include microwave processing, ohmic heating and high-pressure homogenization. The aim of this review was to bring in front necessity to evaluate possibilities of implementing smart sensors, artificial intelligence (AI), big data, additive technologies with nonthermal technologies, with the possibility to create smart factories together with strong emphasis on sustainability. This paper brings an overview on digitalization, IoT, additive technologies (3D printing), cloud data storage and smart sensors including two SWOT analysis associated with IoNTPs and sustainability. It is of high importance to perform life cycle assessment (LCA), to quantify (En)—environmental dimension; (So)—social dimension and (Ec)—economic dimension. SWOT analysis showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. Nonthermal and advanced thermal technologies can be applied also as sustainable techniques working in line with the sustainable development goals (SDGs) and Agenda 2030 issued by United Nations (UN).

E. Díaz-Montes, R. Castro‐Muñoz

Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

Degfie Teku, Nega Kesete, Abebaw Abebe

Soil erosion is the most challenging and major environmental problems in the Upper Meki Sub catchment. Therefore, this work aims to determine the relative influences of erosion governing factors and to estimate the annual soil loss in the sub catchment area using RUSLE model. The model variables including rainfall erosivity (R), soil erodibility (K), topography (LS), cover and management (C), and support practices (P) were implemented into the GIS environment and a layer of each of these factors was prepared. The estimated value of R, K, LS, C, and P for the sub catchment area ranges from 512 to 604 MJ mm ha-1 h-1 yr-1, 0.137 to 0.169 tons/ha, 0 to 59, 0.001 to 0.4 and 0.10 – 1.00 respectively. The raster values of all these factors were multiplied by using GIS calculator. Based on the results from GIS raster calculation and RUSLE model, the total annual potential soil loss from the sub catchment area is about 2,756,540 tons per year with a mean estimated soil loss rate of 28.12 + 34.77 t/ha/yr and the total actual annual soil loss is 492929 tons with an estimated erosion rate of 37.05 + 46.7 t/ha/yr. Rainfall is identified as the most sensitive factor of soil erosion in the sub catchment area. Our estimation of soil erosion provides notional basses that the area needs immediate action to sustain the soil. Nevertheless, further research on severity analysis and area prioritization, and sediment loss estimation in this watershed is highly recommended to develop practical way of conserving practices.

Tomohiro Furuki, Tomohiro Nobeyama, Shunji Suetaka et al.

Reentrant condensation (RC) is a protein behavior in which the protein solution shifts between the one- and two-phase state more than twice by increasing a single parameter. Although RC would be a candidate mechanism for the physicochemical design of food additives, no realistic model has been established under diverse contaminants like food materials. Here, we found that a mixture of cola and milk yielded RC. At pH 3.2–3.6, cola induced milk condensation at 30–40%, while lower or higher concentrations of cola did not. Furthermore, we reduced this cola/milk system to two pure components, casein in milk and polyphosphate (polyP) in cola, and investigated the characteristics of casein concentration and zeta potential. This was the first experimental demonstration of RC occurrence in a multicomponent system. The well-characterized cola/milk system would explore both the universal nature of proteins and the industrial application of RC.

Shumin LI, Jinbiao GUO, Jinzhi YU et al.

In this investigation, the starch-Lycium barbarum complex (CS-LB) was fabricated using corn starch (CS) and Lycium barbarum (LB) through a high-speed shear method. The stability of the guest molecules was also explored. The influence of shear time, rotational speed, and LB to CS mass ratio on Lycium barbarum pigment (LP) content and its stability were investigated. The CS-LB was characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), infrared spectroscopy (FT-IR), and thermogravimetric analysis (TGA). It was found that the content of LP in the product was 0.99±0.03 mg per gram when the shear time was 1.5 hours, the rotational speed was 12000 r/min, and the mass ratio of LB to CS was 3:1. The SEM results illustrated that the products had an agglomerated morphology. The XRD results showed that the crystal domain of starch particles was destroyed and transformed into amorphous structures due to the high-speed shear treatment, but the CS-LP crystalline structure changed into a V-type, which was promoted by the interaction between CS and active components of LB. The FT-IR results showed that the absorption peak at 3421 cm−1 shifted, indicating that CS and LB were bound through hydrogen bonds. The TGA results showed that the thermal stability of the product was also enhanced, with a mass retention rate of 36% at 600 ℃ for the composite. Thus, the CS-LB could be effectively fabricated by high-speed shear treatment. Additionally, it was found that the composite could effectively reduce the effects of temperature, oxygen, and light on the stability of guest molecules in stability experiments. The shelf-life of guest molecules was also extended, enabling them to perform their related functions better.

Brunella Arru, Federica Cisilino, Paola Sau et al.

Crop and livestock farms are central to achieving the 2030 Agenda goals and a sustainable agri-food system. However, the transition toward a sustainable agri-food system requires optimizing several economic and environmental farm targets that, interacting with one another, would lead to win-win opportunities, at least as desired by the European Union (EU) policies. Indeed, in recent years, the EU has fostered sustainable development in a logic of synergy between farms’ environmental and economic performances. This work fits into the agricultural sustainability assessment with the aim of improving our understanding of the existence of synergy or a trade-off between the economic and environmental dimensions at a crop and livestock field and farm scale. Specifically, using a set of appropriate agricultural economic and environmental indicators, two composite indexes were created and used to perform trade-off analysis on 7.891 farms that participated in 2019 and 2020 in the Italian Farm Accountancy Data Network. The findings showed a trade-off between economic and environmental dimensions in all livestock sub-sectors and the cereals sector, while a synergy in the horticulture sector. Considering the new European sustainability policies on agriculture and global scenarios, the study significantly contributes to policymakers, practitioners, and academic debate on sustainability in agriculture.

Adedoyin O. Agunbiade, Lijun Song, Olufemi J. Agunbiade et al.

Three-dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized

Yi-Qi Liu, Zhi‐Wei Wang, Chang‐Ying Hu

Silicone rubber (SR) is widely used in the food processing industry due to its excellent physical and chemical properties. However, due to the differences in SR product production formulas and processes, the quality of commercially available SR products varies greatly, with chemical and biological hazard potentials. Residual chemicals in SR, such as siloxane oligomers and 2,4-dichlorobenzoic acid, are non-intentionally added substances, which may migrate into food during processing so the safe use of SR must be guaranteed. Simultaneously, SR in contact with food is susceptible to pathogenic bacteria growing and biofilm formation, like Cronobacter sakazakii, Staphylococcus aureus, Salmonella enteritidis, and Listeria monocytogenes, posing a food safety risk. Under severe usage scenarios such as high-temperature, high-pressure, microwave, and freezing environments with long-term use, SR products are more prone to aging, and their degradation products may pose potential food safety hazards. Based on the goal of ensuring food quality and safety to the greatest extent possible, this review suggests that enterprises need to prepare high-quality food-contact SR products by optimizing the manufacturing formula and production process, and developing products with antibacterial and antiaging properties. The government departments should establish quality standards for food-contact SR products and conduct effective supervision. Besides, the reusable SR products should be cleaned by consumers immediately after use, and the deteriorated products should be replaced as soon as possible.

Y. Wakchaure, B. Patle, Sachin Pawar

M. Waltenburg, Charles E. Rose, Tristan Victoroff et al.

We describe coronavirus disease (COVID-19) among US food manufacturing and agriculture workers and provide updated information on meat and poultry processing workers. Among 742 food and agriculture workplaces in 30 states, 8,978 workers had confirmed COVID-19; 55 workers died. Racial and ethnic minority workers could be disproportionately affected by COVID-19.

Yiran Wu, Rongyi Mu, Guohua Li et al.

Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.

Lucía Cassani, A. Gómez‐Zavaglia, J. Simal-Gándara

The development of functional foods containing probiotics has experienced a great boom in the last years, reflected by the increasing number of novel products available at the market, as well as by the well-documented extensive research, going beyond the traditional fermented dairy foods. However, to safe arrive to their target, the gut, microorganisms contained in food products have to overcome different barriers, both technological and physiological. Food processing might cause different types of damages on beneficial bacteria, which finally lead to a decrease of viability. In addition, once ingested, and before arriving to the gut, microorganisms are exposed to other food constituents, low pH and digestive juices, all of them constituting detrimental environments that can decrease their viability. For this reason, this review offers an updated state of the art on the microorganisms' response to the factors affecting their survival during drying techniques, storage and rehydration. Current strategies to overcome detrimental processing effects on bacterial viability are also reviewed, as well as the effect of food matrices on bacterial protection during food manufacturing and storage. The effect of probiotic microorganisms on the gut, and in particular on the intestinal microbiota is an issue of increasing interest in the last decades, and thus, special emphasis was put it on.

Pei Zhang, Xinyuan Huang, Chen Fu et al.

The interaction amid Monascus pigment (MP) and ovalbumin (OVA) was studied using multispectral and computer simulations. The fluorescence results demonstrated that MP could effectively quench the fluorescence emission of OVA. According to Stern-Volmer and the double logarithmic equation, the quenching reaction of MP to OVA was static quenching, which was brought on by the combination of two molecules to shape a complex. At 298 K, the conjunction constant Ka of MP and OVA was 1.045 2 × 109 L/mol, and the count of conjunction sites n was 1.955 7. The thermodynamic constant of MP-OVA binding was counted according to Van’s Hoff equation, and the reaction belonged to the active process of reducing Gibbs free energy. The ultraviolet–visible (UV-Vis) absorption spectroscopy indicated an interaction between MP and OVA. The interaction force between MP and OVA and the steadiness of the conjunction were examined by using molecular docking and molecular dynamics simulation. The findings suggested that MP formed a complex with OVA via non-covalent binding, the formation and steadiness of the complex were promoted through hydrogen bonding, hydrophobic interaction, and Van der Waals force.

Rebecca Balcom, Gumataw Kifle Abebe, Emmanuel K. Yiridoe et al.

IntroductionHow food is produced, processed, distributed, and consumed significantly impacts the sustainability of food supply chains. Short food supply chains (SFSCs) have been promoted as an alternative approach to offer sustainable solutions. However, empirical studies provide mixed evidence, and the findings greatly vary based on context. This study explores the social, economic, and environmental sustainability practices in Atlantic Canada's SFSCs from the perspective of farm businesses (producers).MethodsA semi-structured survey was conducted among 64 farmers/producers who participated in Atlantic Canadian SFSCs. Participants were asked what channel they used to sell their products and how far this location is in comparison to the production location if sold to an intermediary, how they believe they could better to improve the sustainability of their production methods, what barriers stood in their way of implementation, and how supply chain supporters could help achieve their sustainability goals.ResultsThe findings show that most farm businesses linked to SFCSs have applied ecologically sound production methods such as organic farming, IPM, or other sustainable practices, including regenerative agriculture and no-till farming. Over two-thirds of farm businesses applied sustainable practices such as pasture rotations, green fertilizers, low-carbon couriers, locally sourced inputs, and compostable or recyclable packaging materials. Farm businesses in the Atlantic Provinces highly value the social sustainability of SFSCs, followed by economic and environmental sustainability. Most farm businesses linked to SFSCs were robust to supply- and demand-side shocks, registered a low number of layoffs and fast recovery of operations, and increased their profits during COVID-19 compared to pre-COVID-19 levels. Yet, several barriers remain, the most important ones being high capital costs and longer payback periods. Other barriers include inconsistent inter-provincial trading restrictions, lack of qualified workers and shrinking agricultural land base.DiscussionSFSCs in Atlantic Canadian SFSCs have implemented several sustainable practices in their production and distribution systems. Most of the farm businesses linked to SFSCs are small, are focused on specific product groups, target small towns or rural areas, and rely on direct-on farm sales to individual customers, and thus can play a crucial role by complementing longer food supply chains. By taking SFSCs in Atlantic Provinces as a case, this study expands our understanding of recent efforts and challenges local producers face to adopt sustainable practices in their production and distribution systems.