Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review

The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To meet eco-friendly standards, several “green'' and innovative processing technologies like high-pressure processing (HPP), pulse electric field (PEF), precision fermentation, 3D extrusion, and ultrasonic technology are gaining attention for protein functionality. Modifying protein structure through these technologies unlocks unique possibilities for functional food design. Understanding the mechanisms and advancements of these technologies is crucial for targeted functional improvements, opening new pathways for exploration. This review explores recent advances in HPP, PEF, precision fermentation, 3D extrusion, and ultrasonic technology for enhancing plant protein functionality, detailing their positive impacts. The role of Artificial Intelligence (AI) in discovering health-enhancing molecules in functional food ingredients is examined. Real-time monitoring and software development for precise protein control are key tools for leveraging these technologies effectively. Moreover, the need for further research in digitalization technologies to advance healthier and sustainable food choices was highlighted. Thus, the review offers invaluable insights for food researchers and scientists, providing a roadmap to advance the development of healthier, innovative, and sustainable food choices, aligning with evolving consumer preferences and eco-friendly standards

Development of a Gasoline Food-Grade Magnetic Hammer Mill and Estimation of Milling and Energy Consumption Pattern of Some Selected Food Materials

This study was aimed to develop a laboratory-scale gasoline food-grade magnetic hammer mill and to estimate the milling efficiency, milling yield, milling time, energy consumption and energy intensity of some selected food materials (soybean, rice and cassava flakes). The hopper, shaft, sieve and hammers of the gasoline food-grade magnetic hammer mill are made of stainless steel and the structural base is made of mild steel. The cost of developing the gasoline food-grade magnetic hammer mill was ₦ 149,000. Cassava flakes were observed to have the highest milling yield (940 g), lowest energy consumption (0.94 MJ), energy intensity (0.94 MJ/kg) and the highest milling efficiency (94 %) while soybean was observed to have the longest milling time (5.86 mins). The developed gasoline food-grade magnetic hammer mill could be adopted for milling different food materials but its performance varies based on the food material

Evaluation of rice milling quality and energy requirement via a developed vibratory rice grader

In the modern way of processing rice, rice is usually parboiled before milling operation and grading is one of the milling operations required to classify rice into different grades of importance viz. the head and broken rice.  In this study, a vibratory rice grader was developed. The effect of processing conditions on the milling quality (milling recovery, head milled rice and broken rice), grading time, energy requirement and energy intensity were evaluated. The soaking time (4 – 6 h), steaming time (30 – 40 mins) and rice variety (FARO 15, FARO 60 and FARO 62) were interacted using Taguchi experimental design (L933). Standard equations were used to evaluate the effect of processing conditions on the milling quality, energy requirement and energy intensity of the rice grader. Milling recovery ranged from 53% to 70%, head milled rice (41% - 67%), broken milled rice (3% - 12%), grading time (4.4 – 5.8 mins), energy requirement (2.632 MJ to 2.649 MJ) and energy intensity (1.20 – 1.58 MJ/kg). An increase in soaking time and steaming time increased the grading time, milling recovery, head milled rice, energy requirement and energy intensity but reduced the broken milled rice.  The estimated cost of the developed vibratory rice grader was $152. This study provides valuable information on a simple way of designing and developing a rice grader that could be adopted for grading rice into whole rice or head rice and broken rice