Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability

Jambrak, Anet Režek; Nutrizio, Marinela; Đjekić, Ilija; Pleslić, Sanda; Chémat, Farid

doi:10.3390/app11020686

Cited by 94 publications

(67 citation statements)

References 98 publications

(146 reference statements)

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“…Food processing is key in achieving food safety and in obtaining safe products. Some researchers propose the application of nonthermal and advanced thermal processing as a tool to assure food safety by using safe, green, clean and energy efficient technology [37,38]. Those smart and efficient productions will end in smart factory production, smart land use for bio production [39] and with low GHG emissions that impact climate change (SDG 13).…”

Section: Impact Of Food Processors On Achieving Un Sdgs (And Vice Versa)mentioning

confidence: 99%

Role of the Food Supply Chain Stakeholders in Achieving UN SDGs

Đjekić

Batlle-Bayer²,

Bala³

et al. 2021

Sustainability

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This paper gives an overview of main food supply chain stakeholders and their role in achieving the UN Sustainable Development Goals (SDGs). As this supply chain is global, playing a significant role in feeding the world, a deeper analysis of 17 SDGs, their targets and indicators reveals numerous direct and indirect connections with various SDGs. To perform such an overview, the authors investigated the link between the main stakeholders of the chain (farmers, food processors, food traders and consumers) with UN SDGs. In parallel, the authors explored the roles of policymakers, inspection services, certification bodies and academia in supporting these SDGs. In spite of numerous papers, calculations and estimations, discussion and media coverage, the authors believe that only the tip of the iceberg has been revealed. Based on this overview, the authors emphasize SDG 2—Zero Hunger and SDG 12—Responsible Consumption and Production as the most dominant for the food supply chain. In parallel, the achievement of SDG 17—Partnerships for the Goals will enable deeper intertwining of the goals and all stakeholders in the food supply chain continuum. Additional efforts are needed to pave the way for fulfilling the targets of the UN SDGs and exceeding expectations of all stakeholders.

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Section: Impact Of Food Processors On Achieving Un Sdgs (And Vice Versa)mentioning

confidence: 99%

Role of the Food Supply Chain Stakeholders in Achieving UN SDGs

Đjekić

Batlle-Bayer²,

Bala³

et al. 2021

Sustainability

Self Cite

View full text Add to dashboard Cite

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“…This technology can be used to increase the efficiency in cities, in the agro-food supply chain, in the industry in general, for retailers, improve logistics, among others [10,43]. Thus, it turns regular Agriculture into Agriculture 4.0, where the data digitalization is present in the food and agriculture supply chain, and that is also supported by artificial intelligence, IoT, and automation, where farms, machines, and factories are connected in a network and are able to work together to optimize the food production according to the food consumption [44].…”

Section: Challenges In Cybersecuritymentioning

confidence: 99%

Fostering Awareness on Environmentally Sustainable Technological Solutions for the Post-Harvest Food Supply Chain

et al. 2021

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This study presents a current status and future trends of innovative and environmentally sustainable technological solutions for the post-harvest food supply chain and the food industry, in terms of ecological packaging, active, and/or intelligent packaging. All these concerns are currently highlighted due to the strong increase in the purchase/sale of products on online platforms, as well as the requirements for stricter food security and safety. Thus, this study aims to increase the global awareness of agro-industrial micro, small, and medium size enterprises for the adoption of innovative food solutions though industry digitalization (Industry 4.0), associated logistics and circular economy, with a concern for cybersecurity and products information, communication and shelf-life extension. The adoption of these guidelines will certainly foster along the complete food chain (from producer to consumer, with all intermediary parties) the awareness on environmentally sustainable technological solutions for the post-harvest food supply chain, and thus, promoting the future food sustainability required by the population increase, the climate change, the exodus of rural population to urban areas, and food loss and waste.

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“…Moreover, sustainable approaches were reported by some authors regarding the utilization of the microorganisms from the sourdough microbiota as starters for other fermentation processes, results with positive impact on the economic efficiency and diversification of the products [86,87]. Thus, the stabilized sourdoughs could be used as artisanal starters for the fermentation processes associated with the agrifood byproducts bio-valorization through multiple bioprocessing techniques (fermentations, bioconversions) that support the circular economy and the environmental protection [88,89]. Finally, the postbiotics produced by LAB have multiple implications in the food and feed preservation and safety assurance.…”

Section: As Displayed In Tablementioning

confidence: 99%

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

et al. 2021

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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.

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Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability

Cited by 94 publications

References 98 publications

Role of the Food Supply Chain Stakeholders in Achieving UN SDGs

Role of the Food Supply Chain Stakeholders in Achieving UN SDGs

Fostering Awareness on Environmentally Sustainable Technological Solutions for the Post-Harvest Food Supply Chain

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

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