Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Uçak, İlknur; Arshad, Rai Naveed; García-Oliveira, Paula; Prieto, Miguel A.; Aït‐Kaddour, Abderrahmane; Perestrelo, Rosa; Câmara, José S.; Bono, G.

doi:10.3390/app12031703

Cited by 43 publications

(21 citation statements)

References 183 publications

(165 reference statements)

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“…However, Industry 4.0 can be seen as a combination of smart and advanced technologies in the digital, physical, and biological fields that enables more advanced intelligence to be brought to manufacturing and the transition from mass to customized production ( 28 , 29 ). The main Industry 4.0 enablers in the food industry include artificial intelligence (AI), big data, the Internet of Things (IoT), blockchain, smart sensors, robotics, digital twins, and cyber-physical systems ( 30 , 31 ).…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Hassoun¹,

Cropotova

Trif

et al. 2022

Front. Nutr.

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The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.

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Section: Introductionmentioning

confidence: 99%

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Hassoun¹,

Cropotova

Trif

et al. 2022

Front. Nutr.

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“…[31] In the current research, the pH of shrimps coated with chitosan films added of PE increased, evidencing the necessity of a complementary conservation method. [32] Shrimps coated with chitosan films added of PE had a better weight retention during storage (Table 3), probably because the phenolic compounds from PE reduced the water permeation of chitosan films. Recently it was observed a reduction in the water vapor permeability of gelatin films after the addition of PE.…”

Section: Application Of Chitosan-based Films Added Of Green Propolis ...mentioning

confidence: 99%

Active Films and Coatings Based on Propolis Extract and Chitosan: Physicochemical Characterization and Potential Application in Refrigerated Shrimps (Litopenaeus vannamei)

et al. 2023

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Melanosis is a bio‐chemical reaction that reduces the acceptability of refrigerated shrimps. The current research aims to produce and characterize chitosan‐based coatings added of propolis extract (PE), as well as to investigate the potential application of these materials to control the melanosis of refrigerated shrimps during storage (9 days). Shrimps are coated with chitosan solutions content different PE concentrations (0%, 5%, 10%, and 20%). Uncoated shrimps and shrimps coated with sodium metabisulfite are also investigated. The incorporation of PE modifies the crystalline structure of chitosan, reducing the water contact angle, and thermal stability of films. Shrimps coated with chitosan‐based solutions containing 20% of PE display lower dark points in the cephalothorax and joints region, as well as better weight retention during storage. These results suggest that chitosan‐based coatings containing PE can be an eco‐friendly alternative to substitute sodium metabisulfite in refrigerated shrimps.

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“…It is attributed to the microbial degradation of proteins resulting in the production of several volatile nitrogenous compounds which have alkaline pH (Jamwal et al, 2015). In general, the pH of all coated shrimps increased during the storage at 5°C, evidencing the necessity of a complementary conservation method (Hassoun et al, 2022).…”

Section: Ph Thiobarbituric Acid Index (Tbars) and Visual Aspect Of Co...mentioning

confidence: 99%

Chitosan and acerola ( Malpighia emarginata ) fruit based active coating can control the melanosis of refrigerated shrimps ( Litopenaeus vannamei )

César

Soares

Farias

et al. 2022

Food Processing Preservation

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Sodium metabisulfite is a chemical compound used to reduce melanosis of shrimps. However, this chemical compound has been associated with several human diseases and negative environmental impacts. Therefore, this study aimed to develop, characterize, and apply a coating and film based on natural and not toxic compounds. A chitosan‐based coating and a film containing acerola fruit powder were developed and characterized for various physicochemical and microstructural properties. The presence of acerola altered the chitosan interactions, hence, the chitosan film containing acerola had fewer crystal structure, reducing its hydrophobicity. Furthermore, the presence of acerola imparted an orange color in chitosan film when compared with chitosan film without acerola (transparent). The chitosan solution containing acerola was as effective as sodium metabisulfite solution in controlling the melanosis and lipid oxidation of the shrimps. The developed chitosan coating containing acerola can be used to control melanosis during shrimp storage and to reduce or to eliminate the use of the metabisulfite. Novelty impact statement The active coating based on chitosan and acerola fruit is a new alternative to control melanosis of shrimps during storage at 5°C. Hence, the use of this eco‐friendly active coating could reduce the use of chemical toxic compounds such as sodium meta‐bisulfites.

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Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Cited by 43 publications

References 183 publications

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Active Films and Coatings Based on Propolis Extract and Chitosan: Physicochemical Characterization and Potential Application in Refrigerated Shrimps (Litopenaeus vannamei)

Chitosan and acerola ( Malpighia emarginata ) fruit based active coating can control the melanosis of refrigerated shrimps ( Litopenaeus vannamei )

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