Review
Food Science & Technology
Maisa Lins, Renata Puppin Zandonadi, Antonio Raposo, Veronica Cortez Ginani
Summary: Food waste is a complex and widely debated issue in current society, resulting in significant global losses each year. Most of the food waste is preventable and occurs mainly at the end of the production chain. It is crucial to identify the main causes of food service failures and develop efficient strategies to reduce waste.
Article
Food Science & Technology
Keisheni Ganeson, Govindan Kothandaraman Mouriya, Kesaven Bhubalan, Mohd Razali Razifah, R. Jasmine, S. Sowmiya, Al-Ashraf Abdullah Amirul, Sevakumaran Vigneswari, Seeram Ramakrishna
Summary: Food loss and food waste have serious repercussions on food security, the environment, and economies. Understanding the differences between food loss and food waste is crucial for analyzing and reducing their impacts. Smart packaging, with its features of product monitoring and information provision, can play a leading role in overcoming these issues.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Agriculture, Multidisciplinary
Dun-chun He, Jeremy J. Burdon, Lian-hui Xie, Jiasui Zhan
Summary: Plant disease management is crucial for achieving goals such as food security, economic development, resource conservation, and ecological restoration. Comprehensive evaluation of economic, sociological, and ecological effects is needed to guide sustainable disease management, along with an emphasis on technology development and information exchange.
JOURNAL OF INTEGRATIVE AGRICULTURE
(2021)
Article
Agricultural Engineering
Prakash Kumar Sarangi, Akhilesh Kumar Singh, Sashi Sonkar, Krushna Prasad Shadangi, Rajesh Kumar Srivastava, Vijai Kumar Gupta, Jigisha Parikh, Uttam Kumar Sahoo, Muthusamy Govarthanan
Summary: Food waste is a major emitter of greenhouse gases, causing environmental devastation. A significant amount of food, almost one-third, is wasted during the supply chain and harvesting process, resulting in a loss of $1 trillion annually. Various industries, such as beverage, dairy, fruit and vegetable, and cereal, contribute to the generation of different types of food waste, which can be used as feedstock in biorefineries to reduce environmental impacts and produce value-added products. Food waste biorefineries have the potential to support circular bioeconomy and address sustainability challenges.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Maisa Lins, Renata Puppin Zandonadi, Virgilio Jose Strasburg, Eduardo Yoshio Nakano, Raquel Braz Assuncao Botelho, Antonio Raposo, Veronica Cortez Ginani
Summary: This study aimed to develop an Eco-Inefficiency formula to assess the cost of the economic, environmental, and social impact of food waste in food services. The formula, based on eco-efficiency, translated constructs into the dimensions of sustainability: environmental, social, and economic. By assigning scores and evaluating variables, researchers identified critical points of food waste impact in each dimension within a restaurant setting.
Article
Agricultural Engineering
Farinaz Ebrahimian, Joeri F. M. Denayer, Keikhosro Karimi
Summary: Potato peel waste (PPW) is a renewable resource that can be used for biofuel and biochemical production through biological and thermochemical conversions. However, there are challenges associated with the processing of PPW.
BIORESOURCE TECHNOLOGY
(2022)
Article
Green & Sustainable Science & Technology
Valentino Tascione, Raffaele Mosca, Andrea Raggi
Summary: This paper focuses on the economic optimization of sustainable waste management systems, proposing a simple transportation problem model with an economic interpretation of the dual problem. Decision makers can determine whether to outsource waste management or handle it themselves based on the dual problem’s economic interpretation.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Green & Sustainable Science & Technology
Shristi Kharola, Mangey Ram, Sachin Kumar Mangla, Nupur Goyal, O. P. Nautiyal, Durgesh Pant, Yigit Kazancoglu
Summary: This study aims to address food waste issues in the Indian food supply chain and proposes prioritizing waste prevention at the earlier stages, with skills and training identified as the highest priority criteria.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Food Science & Technology
Christopher Brooks, Mark Swainson, Ian Beauchamp, Isabel Campelos, Ruzaina Ishak, Wayne Martindale
Summary: Food and beverage manufacturers can achieve more incisive sustainability and product fulfillment outcomes for their businesses by using innovative processing technologies. These technologies not only reduce operating costs and carbon footprints, but also improve product quality and increase production efficiency, allowing for responsible production and consumption across the supply chain.
Article
Agronomy
A. G. Kamda Silapeux, Roger Ponka, Chiara Frazzoli, Elie Fokou
Summary: Despite significant professional experience, many retailers in the fruit market lack formal training, leading to issues of fruit waste. The main causes of waste include failure to sell, transport damage, inappropriate packaging materials, and poor hygiene.
Article
Green & Sustainable Science & Technology
Mehmet Efe Biresselioglu, Cigdem Kentmen-Cin, Muhittin Hakan Demir, Zehra Funda Savas, Berfu Solak, Burcin Onder, Gozde Ceviker-Cinar, Berker Ozcureci
Summary: This study aims to identify the drivers of individuals' food consumption habits in Turkiye through a survey conducted in Izmir. The results show that socio-demographic factors such as age, gender, education level, income level, and the number of residents in the household significantly impact sustainable food consumption behavior. However, the study also finds that the respondents do not consider carbon footprint generation from food production and transportation in their decisions or behaviors.
Article
Agronomy
Alessandra De Chiara
Summary: The international competitiveness of Italian agri-food companies is significantly correlated with corporate social responsibility practices, particularly in terms of standards adoption. The choice of standards plays a crucial role in enhancing the international performance of the companies.
Review
Nutrition & Dietetics
Francesco Capozzi
Summary: This article discusses how innovative processing technologies can modify the food matrix to have beneficial health effects and how by-products can be used to prepare nutrient-rich ingredients for sustainable processing and circular economy.
FRONTIERS IN NUTRITION
(2022)
Article
Agricultural Engineering
Zafar Said, Prabhakar Sharma, Quach Thi Bich Nhuong, Eric Lichtfouse, Haris M. Khalid, Rafael Luque, Xuan Phuong Nguyen, Anh Tuan Hoang, Bhaskor J. Bora
Summary: Food waste is a serious environmental and social issue, and efficient management using emerging technologies like IoT, AI, and ML is necessary. By analyzing IoT sensor data using AI and ML techniques, real-time decision-making and process optimization can be achieved, leading to improved bioprocess monitoring and the generation of value-added products and chemicals, thus contributing to environmental sustainability and food security.
BIORESOURCE TECHNOLOGY
(2023)
Article
Environmental Sciences
Hemal Chowdhury, Pranta Barua, Tamal Chowdhury, Nazia Hossain, Rabiul Islam, Sadiq Mohammed Sait, Bodius Salam
Summary: The poultry chicken sector is facing waste management concerns, with researchers finding that poultry waste can be used as feedstock for biodiesel production. Experimental investigation shows that wasted chicken skin can be used for biodiesel production globally. Additionally, analysis suggests that biodiesel is a more environmentally friendly and sustainable fuel compared to conventional diesel.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Review
Food Science & Technology
Ruben Agregan, Mirian Pateiro, Benjamin M. Bohrer, Mohammad Ali Shariati, Asad Nawaz, Gholamreza Gohari, Jose M. Lorenzo
Summary: Okra, also known as Abelmoschus esculentus, is a nutritious crop that has been used in traditional medicine and functional food manufacturing. It contains various bioactive compounds that have potential health benefits, including anti-diabetic, anti-cancer, anti-hypertensive, and antimicrobial effects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Gaopeng Zhang, Chunyan Zhu, Noman Walayat, Asad Nawaz, Yuting Ding, Jianhua Liu
Summary: This article discusses the causes and influencing factors of protein denaturation during frozen storage, as well as methods to prevent it by adding cryoprotectants. It also compares new cryopreservation methods with conventional frozen storage and analyzes the changes in food properties induced by freezing. This research is important for improving the quality and commercial value of frozen food.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Chemistry, Applied
Cheng Zhang, Xiaomei Lyu, Rai Naveed Arshad, Rana Muhammad Aadil, Yanjun Tong, Wei Zhao, Ruijin Yang
Summary: This article reviews the application of PEF in solid food processing and its impact on food quality, discusses the evaluation techniques for PEF-treated tissues and characteristics of PEF treatment chambers, and explores the effects of other pre-treatments used in conjunction with PEF. The main obstacles and prospects of PEF in solid food processing are also examined.
Review
Food Science & Technology
Yan-Yan Huang, Yun-Hui Lu, Xin-Tong Liu, Wei-Tong Wu, Wen-Qi Li, Shu-Qin Lai, Rana Muhammad Aadil, Muhammad Shahid Riaz Rajoka, Lang-Hong Wang, Xin-An Zeng
Summary: Lactic acid bacteria (LAB) are non-respiring, non-spore-forming bacteria that produce lactic acid as the main product of carbohydrate fermentation. Some strains of LAB are probiotics that play important roles in food processing and safety, as well as in maintaining human health. This article summarizes the isolation and identification, safety assessments, and metabolic properties of Streptococcus thermophilus, a species of LAB, and discusses its functional properties, applications in fermented product production, new perspectives, and limitations, in order to facilitate future research and application of S. thermophilus.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Allah Rakha, Hina Rasheed, Roshina Rabail, Sidra Tul Muntaha, Iraj Fatima, Rabia Noreen, Rana Muhammad Aadil
Summary: Researchers are studying the effects of polyphenols derived from berries on gut health and various gastrointestinal disorders. These compounds have been found to improve gastric health, reduce metabolic changes and inflammation, and support the growth of beneficial bacteria in the gut. However, more research is needed to fully understand their impact on gut motility and irritable bowel syndrome (IBS).
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Nur Izzati Mohamed Nawawi, Giroon Ijod, Sri Sampath Janaka Senevirathna, Rana Muhammad Aadil, Noor Liyana Yusof, Masni Mat Yusoff, Noranizan Mohd Adzahan, Ezzat Mohamad Azman
Summary: Strawberry is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of high pressure or thermal pasteurization (TP) on the quality parameters of strawberry-based products, showing that high pressure-treated products are microbiologically stable and have minimal degradation of thermolabile compounds, but may not be as effective as TP in preserving phenolic phytochemicals during storage.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Review
Chemistry, Multidisciplinary
Diego Fernandez-Lazaro, Nerea Sanchez-Serrano, Roshina Rabail, Rana Muhammad Aadil, Juan Mielgo-Ayuso, Krizia Radesca Fabiano, Evelina Garrosa
Summary: The use of probiotics in sports is increasing to improve health and athletic performance. A systematic review found that probiotic supplementation can effectively modulate inflammation by improving anti-inflammatory cytokines and reducing proinflammatory cytokines in physically active individuals.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Brera Ghulam Nabi, Kinza Mukhtar, Waqar Ahmed, Muhammad Faisal Manzoor, Muhammad Modassar Ali Nawaz Ranjha, Marek Kieliszek, Zuhaib F. Bhat, Rana Muhammad Aadil
Summary: Natural pigments are widely used in food to provide color and improve taste. They are important in the food industry due to their nutritional and functional attributes. Consumers are increasingly interested in natural pigments as they are considered safer than artificial pigments. Some permitted natural pigments include betalains, flavonoids, carotenoids, and chlorophylls. However, there are restrictions on their use based on the source, quantity, and nature of the product. This review highlights the applications and advantages of permitted pigments in various food models.
Article
Agronomy
Muhammad Salman, Aftab Jamal, Adil Mihoub, Muhammad Farhan Saeed, Emanuele Radicetti, Iftikhar Ahmad, Asif Naeem, Jawad Ullah, Silvia Pampana
Summary: Reusing organic wastes in land applications can enhance resource recovery and promote the circular economy. The by-products of sugarcane-based sugar industry, such as filter mud, molasses, and bagasse, have the potential to improve crop production and soil fertility due to their high organic matter and nutrient contents. The combination of sugarcane filter mud and compost has been found to increase the growth and yield of sweet maize in a field experiment.
Article
Food Science & Technology
Ume Roobab, Xin-An Zeng, Waqar Ahmed, Ghulam Muhammad Madni, Muhammad Faisal Manzoor, Rana Muhammad Aadil
Summary: Meat contains amino acids related to taste. The use of pulsed electric fields (PEF) for non-thermal processing could potentially affect the taste and flavor of meat. In this study, the effects of low-intensity (LPEF) and high-intensity (HPEF) PEF treatments on the physicochemical characteristics of chicken breast were investigated. Both LPEF and HPEF did not adversely affect the quality of the chicken breast.
Review
Food Science & Technology
Azizah Mohamad, Nor Nadiah Abdul Karim Shah, Alifdalino Sulaiman, Noranizan Mohd Adzahan, Rai Naveed Arshad, Rana Muhammad Aadil
Summary: Consumers are interested in products that have health benefits, and milk stability and integrity are key factors in dairy product quality. Milk contains nutrients that have various physiological functions in the human body. The effects of pulsed electric fields (PEF) on milk have been extensively studied, mainly focused on inactivating microbes and enzymes for preservation purposes. However, the impact of PEF on milk macro- and micronutrients is not well understood and is important for the functionality and stability of milk and dairy products. This review provides detailed information on PEF, its inactivation mechanism, and its effects on milk nutrients. It also discusses the limitations and future prospects of commercializing and implementing PEF in the food industry.
Article
Plant Sciences
Arvind Bhatt, Xingxing Chen, Marcelo F. Pompelli, Aftab Jamal, Roberto Mancinelli, Emanuele Radicetti
Summary: Understanding responsible functional traits is important for managing invasive species. Seed traits and germination strategies of nine invasive species were studied. Results showed interspecific variation in germination percentage and temperature affects germination. Variability in germination requirements may explain species coexistence and invasion ability.
Article
Agronomy
Roberto Mancinelli, Mohamed Allam, Verdiana Petroselli, Mariam Atait, Merima Jasarevic, Alessia Catalani, Sara Marinari, Emanuele Radicetti, Aftab Jamal, Zainul Abideen, Gabriele Chilosi
Summary: There have been recent proposals for strategies to mitigate the negative impacts of intensive conventional farming practices. Conservation soil tillage and organic fertilization techniques were found to be effective in achieving this goal. A three-year trial in a Mediterranean environment showed that subsoil tillage and spading, along with organic fertilization, led to higher wheat productivity compared to conventional methods. Non-destructive methods such as chlorophyll concentration and green area assessment were effective in evaluating crop development in this region.
Article
Acoustics
Anees Ahmed Khalil, Ammar Ahmad Khan, Ahood Khalid, Zoya Abid, Charalampos Proestos, Zuhaib F. Bhat, Muhammad Umar Shahbaz, Rana Muhammad Aadil
Summary: Ultrasound technique, pasteurization, and chemical preservation were applied to a carrot-orange juice blend to investigate their effects on its storage period and nutritional qualities. Results showed that ultrasound treatment resulted in the highest values for total phenolic content, total antioxidant activity, DPPH, and reducing power with least deterioration during the 21-day storage period. Physicochemical analysis indicated no significant effect on pH and total soluble solids, but changes in color parameters were observed. GC-MS quantification showed higher concentrations of volatile compounds in the ultrasonicated blends, particularly hexanal.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Agronomy
Calogero Iacona, Gabriele Medori, Brian Thomas, Romano Roncasaglia, Giuliano Dradi, Emanuele Radicetti, Roberto Mancinelli, Rosario Muleo, Ivano Forgione
Summary: This study aimed to evaluate the sensitivity of cherry rootstocks to light and its effect on branching development. Results showed differences in light sensitivity and branching development between different genotypes.