Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain

This paper gives an overview of scientific challenges that occur when performing life-cycle assessment (LCA) in the food supply chain. In order to evaluate these risks, the Failure Mode and Effect Analysis tool has been used. Challenges related to setting the goal and scope of LCA revealed four hot spots: system boundaries of LCA; used functional units; type and quality of data categories, and main assumptions and limitations of the study. Within the inventory analysis, challenging issues are associated with allocation of material and energy flows and waste streams released to the environment. Impact assessment brings uncertainties in choosing appropriate environmental impacts. Finally, in order to interpret results, a scientifically sound sensitivity analysis should be performed to check how stable calculations and results are. Identified challenges pave the way for improving LCA of food supply chains in order to enable comparison of results

Review on environmental models in the food chain - Current status and future perspectives

Diversity of food systems and their interaction with the environment has become a research topic for many years. Scientists use various models to explain environmental issues of food systems. This paper gives an overview of main streams in analyzing this topic. A literature review was performed by analyzing published scientific papers on environmental impacts in the food chain. The selection criteria were focused on different environmental approaches applied in the food chain and on the perspectives of future research. This review shows that on the one side there are generic environmental models developed by environmental scientists and as such applied on food. On the other side, there are models developed by food scientists in order to analyze food-environmental interactions. The environmental research in food industry can be categorized as product, process or system oriented. This study confirmed that the focus of product based approach is mainly performed through life-cycle assessments. The process based approach focuses on food processes such as heat transfer, cleaning and sanitation and various approaches in food waste management. Environmental systems in the food chain were the least investigated stream analyzing levels of environmental practices in place. Future research perspectives are the emerging challenges related to environmental impacts of novel food processing technologies, innovative food packaging and changes in diets and food consumption in connection with climate and environmental changes

Artificial Intelligence : Implications for the Agri-Food Sector

Artificial intelligence (AI) involves the development of algorithms and computational models that enable machines to process and analyze large amounts of data, identify patterns and relationships, and make predictions or decisions based on that analysis. AI has become increasingly pervasive across a wide range of industries and sectors, with healthcare, finance, transportation, manufacturing, retail, education, and agriculture are a few examples to mention. As AI technology continues to advance, it is expected to have an even greater impact on industries in the future. For instance, AI is being increasingly used in the agri-food sector to improve productivity, efficiency, and sustainability. It has the potential to revolutionize the agri-food sector in several ways, including but not limited to precision agriculture, crop monitoring, predictive analytics, supply chain optimization, food processing, quality control, personalized nutrition, and food safety. This review emphasizes how recent developments in AI technology have transformed the agri-food sector by improving efficiency, reducing waste, and enhancing food safety and quality, providing particular examples. Furthermore, the challenges, limitations, and future prospects of AI in the field of food and agriculture are summarized

Cross-European initial survey on the use of mathematical models in food industry

Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models

Total quality index of ultrasound-treated blueberry and cranberry juices and nectars

The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9min, sample temperature: 20?, for thermosonication: 40 and 60? and amplitude: 60, 90 and 120 mu m). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments 11' (amplitude 120 mu m) and 16' (amplitude 60 mu m) both for 9min and the temperature of 20? were best scored for both models. Treatment 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?) for cranberry nectars was among the best for both models. Ultrasound treatments 6' of amplitude 120 mu m, 3min and the temperature of 20? and 11' same amplitude 120 mu m and temperature, but 9min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments 5' (amplitude 120 mu m, 6min treatment time and the sample temperature of 40?) and 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?)

How the food industry experiences and perceives food fraud

Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, spices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud

Recent developments in antimicrobial surface coatings: Various deposition techniques with nanosized particles, their application and environmental concerns

Background: The recent development of nanotechnology has given rise to many potent applications, including control and eradication of pathogenic microorganisms. The most promising of those methods seems to be the development of surface coatings containing various nanoparticles and exhibiting antimicrobial properties. This method allows to reduce or even eliminate the possible microbiological threat without the need for continuous surface disinfection, thermal treatment or the use of various novel, non-thermal treatments. Scope and approach: In this review, deposition techniques, mechanisms of actions for different nanoparticles, as well as potential applications and environmental concerns are described. Key findings and conclusions: Nine deposition techniques have been identified with regard to novel antimicrobial coatings containing nanoparticles, including techniques of thermal evaporation, vacuum arc, pulsed laser deposition, sol-gel, chemical vapor deposition, sputtering, thermal as well as electro spray and electrochemical deposition. Besides, mechanisms of antimicrobial action are described considering various nanoparticles, i.e. the well-established antibacterial mechanism of most commonly used nanoparticles, the current state of knowledge related to their antifungal properties and the antiviral mechanism of Ag nanoparticles. Moreover, the review identified the potential industry fields in which such coatings can be applied, including food packaging, food contact surfaces, water treatment, biomedical applications and the textile industry. Finally, current knowledge gaps and fields for future research are identified, which include establishing antiviral mechanisms of action and effectiveness of various nanoparticles. Various environmental research regarding the accumulation of nano -particles in the environment, with their uptake as well as effect on growth and development of plants and animal is also needed

Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability

Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation

Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs

The aim of the present research was to study the chemical profile of volatile and non-volatile compounds in freeze- and spray-dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS-SPME/GC-MS and HPLC-PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC-PDA analyses were performed before and after simulated two-phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase