Application of oligosaccharides in meat processing and preservation

Echegaray, Noemí; Yeğin, Sırma; Kumar, Manoj; Hassoun, Abdo; Campagnol, Paulo Cezar Bastianello; Lorenzo, José M.

doi:10.1080/10408398.2022.2081963

Cited by 9 publications

(3 citation statements)

References 95 publications

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“…Non-thermal technologies that have been tested in the food sector include high hydrostatic pressure, pulsed electric fields, ultrasound, and cold plasma (Pizarro-Oteíza et al, 2020;Thirumdas et al, 2020). It is now possible to employ non-thermal technologies to partially or entirely replace the well-known and widely used traditional food processing and preservation techniques (Hassoun et al, 2020;Denoya et al, 2021;Echegary et al, 2022;Sruthi et al, 2022).…”

Section: Innovation In Sustainable Food From a Global Perspectivementioning

confidence: 99%

Socio-cultural, economic, and environmental implications for innovation in sustainable food in Africa

Assan

2023

Front. Sustain. Food Syst.

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The debate over innovation in sustainable food in Africa is multifaceted and complex since it is impacted by an array of issues, including social, cultural, religious, and environmental implications. The diversity of cultures on the continent, as well as religion, influence the foods that people eat. The architecture of agro-ecological zones influences food production and, as a result, the sort of innovation in sustainable food. Africa, in particular, has immense potential for the development of multiple sustainable food innovations, whether in terms of food, culture, or tradition. By sustainable food innovation, it may be possible to improve Africa’s food systems from the demand side while also mitigating the effects of climate change. For Africa, it is the food crisis that simply cannot be allowed to go to waste, hence the need for innovation in sustainable food solutions in its own context. Africa’s long-standing food crisis, recently worsened by the COVID-19 pandemic and, increasingly, by climate change and heavily weighed on gender disparities in agriculture and food production, threatens to have dire consequences, especially on achieving the SDGs in Africa. Innovation in sustainable food is at the forefront of all Africa needs for its survival at every current stage of population evolution; this applies whether in industrialized or impoverished nations, rural or urban, village or metropolis, etc. It is false to believe that the only sources of innovation in sustainable food are cutting-edge research or the most recent developments in genomic science. The discussion gives an opinion on the socio-cultural, economic, and environmental factors and their implications for innovation in sustainable food in Africa.

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Section: Innovation In Sustainable Food From a Global Perspectivementioning

confidence: 99%

Socio-cultural, economic, and environmental implications for innovation in sustainable food in Africa

Assan

2023

Front. Sustain. Food Syst.

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“…Given the challenges that the FI is facing, there is pressure on the FI to innovate and explore new solutions [9]. AI, machine learning (ML), blockchain technology (BCT), and other innovations are therefore deployed to enhance the entire food value chain (FVC) [4] and, as a result, minimize human error, waste, and packaging cost while improving speed and personalization [10].…”

Section: Introductionmentioning

confidence: 99%

Applying Artificial Intelligence to Promote Sustainability

Ta,

Wendt,

Sigurjonsson

2024

Sustainability

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This study reviews the application of artificial intelligence (AI) throughout the food value chain and how it can be leveraged to help companies become more sustainable. A literature review across different parts of the food value chain was conducted to provide an overview of the main themes of current and future AI applications throughout the food industry. Moreover, the paper focuses on the benefits and challenges of change management when integrating AI. A documentary Systematic Review using PRISMA research was conducted to find and analyze the aforementioned applications. The key insight is that change progress varies significantly. Today’s applications are primarily found within food inspection and quality assurance due to relatively straightforward AI applications in the value chain. Such technology is mainly image-based. Companies can use the interconnectedness of AI and sustainability by becoming more efficient through AI and simultaneously saving emissions and resources through optimizing processes.

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“…1 In this field, oligosaccharides serve as prebiotics for gut health improvement, as low calorie ingredients for patients affected by diabetes, blood pressure, intolerance to lactose, etc. 2 With increasing concerns about the defossilization of our society, bio-based oligosaccharides are also rapidly becoming industrially relevant building blocks for the synthesis of specialty chemicals such as surfactants, bactericides, and thickening agents, among others, which find a wide range of applications in cosmetic, pharmaceutical and agricultural end-industries. 3 The growing demand of consumers for health and wellness products, recently largely boosted by the covid pandemic, forces the chemical industry to diversify access routes to oligosaccharides.…”

mentioning

confidence: 99%