Validation study on new isothermal container for hot ready to eat food in catering establishments: Preliminary results

The production methods, in particular the cook-serve method, applied in high production catering establishments, even if inserted in a correct spatial design, it is affected by time-temperature flows characterized by inadequate designed moments during which critical points can be observed. The aim of this study was to evaluate, at a preliminary stage, how the new technologies can support the supply chain and production processes in catering establishments. To this end, a specific passive and active heat storage system was tested: "Polibox Smart Heater (R)" (PX SH), which makes an isothermal expanded polypropylene container an advanced maintainer for ready to eat food. The experimental design was divided into four different experiments, during which the functionality of the isothermal containers was evaluated, and thermal-tightness tests were carried out. The results showed that the PX SH containers, containing a heat accumulator, are temperature maintainers, which guarantee thermal stability (>65 degrees C), according to the current standard (UNI EN 12571:1999). In conclusion, the production chain of catering establishments should use innovative technologies such as PX SH, in order to benefit from performance consistent with the safety, hygiene and sensory criteria

From a food safety prospective: The role of earthworms as food and feed in assuring food security and in valuing food waste

The Sustainable Development Goals are a set of global goals that provide a framework for shared action. These goals also include the reduction of food waste and the definition of sustainable solutions to achieve food security. In this context, the aim of the study was to describe all phases of a pilot earthworm rearing project started in September 2017 and concluded in December 2017, together with a risk analysis carried out in order to evaluate if earthworms can represent a safe and sustainable protein source for human consumption and/or animal nutrition. The conversion rate, that in this study is more appropriately identified as the \u201cwaste reduction efficiency,\u201d was also calculated in order to define the extent to which earthworm rearing can contribute to the objective of reducing fruit and vegetable waste (FVW). The results showed that earthworms can bio-convert 3750 kg of FVW in three months producing 1050 kg of compost and 82 kg of fresh earthworms with minimal environmental impact showing good waste reduction efficiency. Moreover, the risk analysis conducted on earthworm rearing highlighted a microbiological hazard after the freeze-drying phase. The critical control point was therefore identified, and, in order to guarantee the total food safety of the finished product, corrective action was taken consisting in the implementation of heat treatment\u2014sterilization at 121\u25e6C for 20 min. The results of microbiological analyses carried out on the earthworm meal after the sterilization treatment showed that the treatment guarantees microbiological safety for the consumer and ensures a balanced approach in relation to two main topics\u2014public health and food-borne diseases. In conclusion, earthworm meal is a concentrate of valuable nutrients useful for human and animal nutrition and can also transform fruit and vegetable waste into a resource

The sustainability of urban food systems : the case of mozzarella production in the city of Milan

Background: Urban food production in the developed world has recently been facing the challenge of feeding the world\u2019s cities adequately and on a sustainable basis, and innovative models of food production can help this transition. Nevertheless, this field of research largely focuses on primary food production\u2014so-called urban farming\u2014while the subsequent steps of the food chain have scarcely been investigated. In this context, this study aimed to provide a preliminary evaluation of urban food processing, taking mozzarella cheese production in the city of Milan as a case study. Methods: Five urban farmers participated in a direct survey aiming at identifying how sustainable this specific production chain can be considered. Results: Results demonstrated that the concept of urban food production is really valorized through measures able to enhance the global sustainability of the food production process only in some of the dairy micro- enterprises and that the economic dimension must be considered the variable most critically involved in hampering the global sustainability of this specific food chain. Conclusions: This research suggests the need to disseminate a global governance of urban supply chains and to support local activities, which represent a sensitive and strategic sector

Edible earthworms in a food safety perspective : preliminary data

The world population and global food demand are increasing, particularly the demand for animal protein sources. At the same time, society produces large quantities of food waste. Sustainable solutions, to ensure enough food and to optimize the use of resources, are necessary. Earthworms grown on fruit and vegetable waste (FVW) can be a future alternative food source, contributing to waste disposal efficiency. They improve food sustainability under nutritional and environmental dimensions. These topics are included in the philosophy of the circular economy. Earthworms, characterized by a high percentage of proteins and minerals, are used as foods in some world countries, including China and the Philippines. In order to consider safety aspects of earthworms grown on FVW as food sources, this study evaluated the microbiological quality of FVW (i) used as growth substrate; fresh earthworms (ii) and earthworms\u2019 meal (iii) resulting from two technological processes (freeze-drying and drying). The efficiency of these technologies in reducing microbial contamination was evaluated. Microbiological analyses revealed the absence of Salmonella spp. and Listeria monocytogenes in FVW, in fresh earthworms and in earthworms\u2019 meal. Fresh earthworms\u2019 results fell within the limits of acceptability, if related to the limit for minced meat (Interdepartmental Center for Research and Documentation on Food Safety). Both freeze-drying and drying step led to a further reduction of microbial contamination, confirming the importance of the processing methods. In conclusion, earthworms can represent an innovative biotechnological response to re-use FVW, a valuable food supplement of animal proteins and a strategy to improve food sustainability

Survival of a sars-cov-2 surrogate on flow-pack polyethylene and polystyrene food trays at refrigeration and room temperature conditions

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the etiological agent of the current pandemic referred to as coronavirus disease 2019, is spread by direct and indirect transmission between humans, including contact with contaminated surfaces, frozen food, packaging materials, and storage environments. Food contamination may occur in the “farm-to-table” lifecycle through contact with food handlers and environments. In the present study, the survival of a SARS-CoV-2 surrogate (feline coronavirus (FCoV)) at room temperature and refrigeration conditions for different time intervals on two types packaging widely used packaging, namely flow-pack polyethylene and polystyrene food trays, was investigated. FCoV was stable on the flow-pack polyethylene for 48 h and 120 h at room temperature and 4◦C, respectively, while it persisted on polystyrene food trays for 36 h at room temperature and for 120 h at +4◦C. The results of our study highlight the possible implications of food packaging in the spread of SARS-CoV-2 during the current pandemic

Exploring the landscape of Innovative “from food to feed” strategies : a review

The identification of new strategies to prevent or at least reduce the volume of food waste needs to consider a wide range of solutions and priorities that EU policy is recently implementing. Based on the principles of the circular economy, one of the most promising solutions is to prevent food losses turning into waste by working synergistically on different action points. Amongst them, the strategy of repurposing food waste through conversion in a safe and sustainable feed product is acquiring huge interest amongst scientists and policy makers. In this context, the aim of the work is to depict the landscape of the existent solutions for the valorisation of food waste for animal feeding, through a systematic review of the literature, to answer the following three research questions: 1) To what extent is the interest of the academic research increasing, in line with the priorities of the international political agenda? 2) Which kinds of approaches have been used to explore this issue? 3) What type of solutions is the scientific literature able to propose to support policy makers in setting the strategies for the re\u2010use of food waste as animal feed? A set of keywords has been applied for the search in the \u201cTopic\u201d option of the Web of Science Core Collection resulting in 114 references. The application of filters for the identification of the relevant papers led to a final dataset composed of 31 scientific studies. Papers have been coded according to the nature of the study, namely theoretical or experimental, the source and the type of food waste considered, the type of technology used to process food waste (if any) and the destination of the final product. The literature suggests that the most positive aspect related to these practices is the low environmental impact, while the most critical issue regards compliance with the EU legal framework that is strictly dependent on the composition of the wasted food. The analysis revealed a growing interest in this field of research, with a great focus on the estimation of the environmental impact but few studies targeted on the assessment of the economic dimension

Evaluation of polyphenolic content and antioxidant activity in agri-food wastes and by-products using chemical and physiological extraction

EU-28 produces about 100 Mtonnes/year of food waste, of which 40% is generated from agri-food industries. Agri-food waste (AFW) and by-products may contain components that could be valorised for their bioactivity. However, the bioaccessibility of these products is highly variable and dependent on a wide range of factors, including food matrix characteristics. Thus, the aim of this study was to determine the total phenolic content and the antioxidant capacity of some by-products and AFW using two different extraction methods. Twelve samples of by products (grape marc, Camelina sativa cake, olive pomace and whey) and 12 samples of AFW (fruits and vegetables waste FVW, citrus pulp, strawberry and orange dried) were processed using: methanol extraction (chemical procedure) and in vitro physiological extraction simulating pig gastro-intestinal tract adapted from Regmi et al., 2009. Soy and wheat were included as controls. Afterwards, the polyphenolic content was assessed by Folin\u2013Ciocalteu assay while antioxidant capacity was determined by 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) assay. Results obtained showed that the chemical extracts of by-products and AFW contain different amount of polyphenols; in particular, as expected, the grape marc showed the highest significant (4.5% w/w; p<.05) polyphenolic content compared to all samples considered. Of note, Camilina sativa cake, olive pomace, FVW, orange and strawberry dried showed a polyphenolic content of 1.3, 0.7, 1.3, 1.6 and 1.3% w/w, respectively. The antioxidant capacity of grape marc exhibited a higher (p<.05) value of 573.6 mmol Trolox equivalent (TE)/g compared to the other samples considered. Camilina sativa cake, olive pomace, FVW, orange and strawberry dried showed an antioxidant capacity of 29.2, 11.0, 28.4, 16.3 and 31.0mmol TE/g. The physiological extraction of grape marcs, Camilina sativa cake, olive pomace, FVW, orange, strawberry dried yielded a polyphenolic content of 3.6, 1.8, 3.2, 3.6 and 2.3% w/w, respectively. The antioxidant capacity showed a similar trend to polyphenolic content after physiological extraction. The results obtained in this study indicate that AFW and by-products could be considered a promising bioaccessible source of antioxidants and phenolic compounds with industrial applications for the production of ingredients to functionalize feedstuffs for monogastric animal

Total phenolic content and antioxidant capacity of agri-food waste and by-products

Agri-food waste (AFW) and by-products represent sources of phytochemicals, such as phenols and antioxidant compounds that can be used as functional ingredients in animal feed. In this study, a selection of AFW and by-products were collected and analysed for their nutrient composition. After chemical (with methanol) and physiological (in vitro digestion) extraction, total phenolic content and antioxidant capacity (AOC) were determined in AFW and by-product samples using Folin\u2013Ciocalteu and 2,2\u2032-azinobis(3-ethylbenzothiazoline 6-sulfonic acid)-ABTS methods, respectively. Sample digestibility was also assessed using a multi-step enzymatic technique. After chemical extraction, grape marc showed the highest total phenolic content (4480.5 \ub1 886.58 mg TAE/100g; p <.05). Fruit and vegetable waste (FVW), orange peel, strawberry, citrus pulp and Camelina sativa cake showed a total phenolic content ranging from 238.0 \ub1 4.24 to 1583.0 \ub1 154.35 mg TAE/100g. Grape marc also showed the highest AOC (15440.7 \ub1 2671.85 mg TE/100g). In all other samples, AOC ranged from 43.3 \ub1 3.17 to 1703.9 \ub1 391.07 mg TE/100g. After physiological extraction, total phenolic content values higher than 3000 mg TAE/100g were observed in FVW, grape marc and orange peel. Grape marc, C. sativa cake and orange peel had AOC values of over 5000 mg TE/100g. The digestibility of AFW and by-products ranged from 44.20 to 97.16%. The lowest digestibility value was observed in grape marc (44.2 \ub1 2.31%). In conclusion, the results obtained in this study indicate that AFW and by-products could be a source of bioaccessible phenols and antioxidant molecules as ingredients for monogastric compound feeds.Highlights Agri-food waste and by-products can be reused in feed industry. Agri-food waste and by-products are a source of valuable compounds as phenols and antioxidant molecules

Dietary supplementation with n-3 polyunsaturated fatty acids: Effects on reproductive and productive performance and meat quality in rabbit breeding

Rabbit breeding has many critical aspects related to reproduction, production, and animal welfare, which reduce its profitability as well as consumer attractiveness. Dietary supplementation with n-3 polyunsaturated fatty acids (PUFA) seems to be a good nutritional strategy to improve several aspects of rabbit breeding, enhance animal welfare and produce a new functional food considered healthy for human consumption. For this reason, the main available scientific research regarding the physiological effects of n-3 PUFA rich products supplemented to the rabbit diet will be reviewed. In particular, consequences on the reproductive performances of both doe and buck, the productive parameters, and the meat quality will be analysed