Top Research Papers on Food Technology

Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific surface area, enhance dissolution of gases into the surrounding liquid phase, and promote the generation of reactive chemical species. This article reviews techniques to generate microbubbles, their modes of action to enhance cleaning and disinfection,...

Food is an integral part of our civilization. It is a cultural phenomenon that, while having evolved, is associated with societal traditions and identity. This work analyzes studies conducted to highlight the health properties of the most common ethnic foods. Although these foods were originally created from the need to preserve perishable produce, presently, we know that the fermentation process makes them nutritionally more complete. The basis of these transformations lies in that vast range of prokaryotic and eukaryotic microorganisms that, similar to small biochemical factories, can transf...

This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability, and the effect of emerging (non-thermal) technologies on different food components.

In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food.

This review explores applications of food extrusion technology. Extrusion cooking, a thermal processing method, applies high heat, pressure, and shear forces to uncooked masses, yielding a broad spectrum of food products like snacks, ready-to-eat cereals, confectioneries, weaning foods, crisp bread, dairy products, pasta, meat analogs and extenders. The characteristics and working operations of the extruded as well as materials used in extrusion processing have been highlighted. Raw materials undergo grinding, conditioning, and extrusion, leading to significant changes in starch, proteins, vit...

Purpose This study aims to investigate the integration of blockchain technology into the food supply chain within the restaurant industry. It focuses on how blockchain can be applied to enhance transparency and trust in tracking food sources, ultimately impacting customer satisfaction. Design/methodology/approach A service design workshop (Study 1) and three between-subjects experiments (Studies 2–4) were conducted. Findings Results indicate that blockchain adoption significantly improves traceability and trust in the food supply chain. This improvement in turn enhances customer satisfaction...

This Special Issue covers the utilization of non-thermal technologies, specifically high pressure processing (HPP) or high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound (US), and ultraviolet (UV) for food processing and preservation [...]

Funding information National Institute of Food and Agriculture, Grant/Award Number: 2016‐68003‐24840 Abstract Foods with “clean labels,” that is, foods with few ingredients, may mitigate the stigma from the lack of healthfulness in processed food products. However, with conventional technologies, clean labels are difficult to achieve. We conducted a survey, including choice experiment scenarios, in which half of the respondents were presented scenarios to purchase a shelf‐stable ready meal with a clean label/fewer ingredients, and the other half were presented scenarios including the clean lab...

Food systems encompass complex and interconnected networks involved in the production, processing, distribution, and consumption of food. Currently, the food system confronts significant challenges related to the environment, society, and economy. A 2023 joint report by FAO, IFAD, UNICEF, WFP, and WHO underscored the major obstacles impeding the achievement of the Sustainable Development Goals (SDGs) within the food system. The report emphasized the challenges associated with meeting the needs of the growing global population. These challenges, particularly in addressing hunger, are exacerbate...

The purpose of the work: systematization of trends in the development of scientific research on the creation of effective cryoresistant systems for the refrigeration technology of food, including from aquatic biological resources.Results: analytical studies have shown the widespread use of cryoprotectors in cryobiology, aquaculture, the production of various food products and other industries. In the food industry, it is advisable to use natural materials that do not have toxicity and are components of food products as cryoprotectors.Novelty of the work: a promising direction is the use of pro...

It is concluded that food irradiation is a safety tool to reduce the allergenicity of food effectively, with high nutritional value and long shelf-life, making it a competitive alternative technology to traditional techniques such as heating treatments.

The need for microorganism control in the food industry has promoted research in food processing technologies. Ozone is considered to be a promising food preserving technique and has gained great interest due to its strong oxidative properties and significant antimicrobial efficiency, and because its decomposition leaves no residues in foods. In this ozone technology review, the properties and the oxidation potential of ozone, and the intrinsic and extrinsic factors that affect the microorganism inactivation efficiency of both gaseous and aqueous ozone, are explained, as well as the mechanisms...

For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this re...

This concept paper explores the integration of blockchain technology into food supply chains to enhance global food safety. In recent years, food safety has become a critical concern worldwide, with frequent outbreaks of foodborne illnesses and contamination incidents. Traditional supply chain systems often lack transparency, traceability, and efficiency, leading to challenges in identifying the source of contamination and preventing its spread. Blockchain technology offers a promising solution to these challenges by providing a decentralized, immutable, and transparent ledger system. By recor...

3D printing, also called additive manufacturing, represents a range of technologies that create 3D objects through a layer-by-layer deposition process using digital image files. 3D printing evolved over the past four decades from a prototyping tool to a manufacturing method in its own right in a number of industries and several additive manufacturing processes have matured into robust production technologies for highly customised and bespoke products when produced in small numbers. However, 3D printing technologies at their current stage of evolution are usually not considered commercially via...

Microalgae have great potential as a future source to meet the increasing global demand for foods. Several microalgae are permitted as safety sources in different countries and regions, and processed as commercial products. However, edible safety, economic feasibility, and acceptable taste are the main challenges for microalgal application in the food industry. Overcome such challenges by developing technology accelerates transition of microalgae into sustainable and nutritious diets. In this review, edible safety of Spirulina, Chlamydomonas reinhardtii, Chlorella, Haematococcus pluvialis, Dun...

COPYRIGHT © 2023 Zhang, Liu and Niu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food...

Colorimetric sensors play a crucial role in promoting on-site testing, enabling the detection and/or quantification of various analytes based on changes in colour. These sensors offer several advantages, such as simplicity, cost-effectiveness, and visual readouts, making them suitable for a wide range of applications, including food safety and monitoring. A critical component in portable colorimetric sensors involves their integration with colour models for effective analysis and interpretation of output signals. The most commonly used models include CIELAB (Commission Internationale de l'Ecla...

Pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties, as well as on potential risks associated with HHP food applications based on available literature.

This review brought in front necessity to evaluate possibilities of implementing smart sensors, artificial intelligence (AI), big data, additive technologies with nonthermal technologies, with the possibility to create smart factories together with strong emphasis on sustainability.

Microencapsulation of polyphenols is an innovative approach in food technology by which to protect these bioactive compounds from degradation and increase their bioavailability. Polyphenols, naturally occurring in plants, exhibit potent antioxidant, anti-inflammatory and anticancer properties, which make them valuable functional ingredients in foods. However, their susceptibility to external factors, such as light, temperature and pH, presents a significant challenge for their incorporation into food products. Microencapsulation, based on various techniques and carriers such as polysaccharides...

Global food production is responsible for around 26% of greenhouse gas emissions caused by human activities. Notably, 6% of these emissions are caused by unconsumed food. Both traditional and current climate-conscious technologies for food preservatives that assure food waste reduction are discussed. This review investigates the potential of smart packaging biosensors and natural antimicrobial agents in fostering environmentally friendly, cutting-edge food systems. Specifically, it highlights the studies that explore the use of natural antimicrobial agents of calcined corals in active packagin...

Food and nutrition insecurity continue to risk the lives and wellbeing of millions of people throughout the world today. Further, food and nutrition insecurity are still major challenges in Kenya and have triggered the adoption of a number of modern biotechnologies for agricultural transformation. Consequently, many food technologies have been approved to secure sustainable access to food for millions of people. This study investigated the perceptions and implementation of two technologies for addressing food insecurity in Kenya, namely, genetically modified organisms (GMOs) and the use of ant...

Food loss and waste (FLW) is a global concern, which can occur in five stages of the food supply chain (FSC) as follows: Farming and Agriculture, Processing and Packaging, Transportation and Storage, Retailing, and Consumption. FLW has a negative impact on the environment, social fabric, and the economy. Moreover, FLW is likely to continue to increase. In order to tackle sustainably problems, various solutions have been introduced. At present, several digital technologies (DTs) have been applied to the FLW management of the FSC. Through this study that involved searching for and analyzing lite...

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to en...

Technological innovations in accounting have emerged as key enablers in revolutionizing the food supply chain management landscape by leveraging blockchain, IoT, AI, and big data analytics.

Food nutrition is generally defined as the heat energy and nutrients obtained from food by the human body, such as protein, fat, carbohydrates and so on [...].

The global challenge of providing sufficient, safe, and sustainable food to a growing population requires continuous food processing and packaging technology advancements [...]

In an era of increasingly complex and globalized agri‐food supply chains (AFSC), the battle against food fraud has become a pressing concern for both consumers and industry stakeholders. Blockchain technology (BLCT) has emerged as a promising solution to address the challenges of traceability, transparency, and accountability within these supply chains. This paper investigates the enablers that drive the successful implementation of BLCT in combating food fraud. The study uses Interpretive Structural Modelling (ISM) for analysing the enablers. The enablers were identified using literature revi...

To identify technological opportunities to better support nutrition security and equality among those living in low-socioeconomic situations, we conducted 33 semi-structured interviews and seven in-home visits of lower- to middle-income households from a mid-sized city in northern Indiana. Inspired by assets-based approaches to public health, we investigated technology’s role in supporting how participants selected and purchased food, planned meals, and worked through logistical barriers to obtain food. Technology helped participants identify sales and coupons, search for recipes and health-re...

Good food isn’t just about the taste. It’s about where and with whom you eat -Natsumi Ando. This case explores the impact of online food delivery app technology on socializing commensality, communicative expectations, symbolic, moral, and sentimental meanings of food and eating. Ethnographic evidence shows how foods prepared at home and consumed are rooted in practices and ideologies of local communities and cultures. The case examines how the unfettered proliferation of on-demand services such as online food delivery platforms has affected an essential household activity namely home cooking a...

Ensuring food security is one of the main tasks of the state. The food security doctrine approved by the President of the Russian Federation, among other tasks, provides for the production of high-quality and safe food products that are accessible to all segments of the population and can support the health of consumers. Achieving food security in the far Eastern region is possible through the use of regional sources of agricultural and wild-growing raw materials. For the production of functional beverages, soy whey is used, obtained in the production of tofu from safe, non-genetically modifie...

Industry Revolution 4.0 have revolutionized every industry worldwide where manufacturing technology became more automated and efficient, and the food industry is no different from other industries such as textile, machinery, electronics, and chemical. In the food industry, technology is very important in order to compete with the high demands for food production. In recent years technology such as genetically modified organisms (GMO), precision agriculture, unmanned vehicle systems (drones) for agriculture, and the internet of things have been developed to improve efficiency in manufacturing f...

Food safety is as important as ever, and the safeguards implemented to inspect and reduce pesticides, veterinary drugs, toxins, pathogens, illegal additives, and other deleterious contaminants in our food supply has helped improve human health and increase the length and quality of our lives [...].

By using these powerful technologies, the farmers can enhance an agricultural production, decrease an environmental effect and achieve the food security, according to a comprehensive points of view regarding a current state as well as the future advances in smart farming techniques.

This study found that the attitude and perceived behavioral control qualities significantly and positively affect the usage intention in adopting BFTS, while the subjective norms are positively but not significantly correlation with the usage intend in using BFTS.

The application of antimicrobial peptides as new alternatives to antibiotics that might countermeasure ABR and is compatible with current food trends are elaborated on.

Abstract Listeria monocytogenes, a causative agent of listeriosis, is a major foodborne pathogen. Among pathogens, L. monocytogenes stands out for its unique ecological and physiological characteristics. This distinct lifestyle of L. monocytogenes has a significant impact on food safety and public health, mainly through the ability of this pathogen to multiply at refrigeration temperature and to persist in the food processing environment. Due to a combination of these characteristics and emerging trends in consumer preference for ready-to-eat and minimally processed food, there is a need to de...

The review analysis indicates that the use of BCT or BCT supported by ICT/IoT contributes to sustainability of agri-food production, but this technology can lead to several challenges such as scalability, privacy leakage, high cost and connectivity problems.

Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are sum...

Agriculture 4.0 and 5.0 generate good expectations of satisfying the growing demand for food in a sustainable way. However, in order to make effective use of scientific and technological developments, infrastructure, knowledge, experience and skills are required. In this sense, the objective of this research was to analyze the technological capacity of the Mexican agri-food sector for the adoption of new technologies. The documentary research method was used, and the information was obtained from the Encuesta Nacional Agropecuaria, the Instituto Nacional de Estadística y Geografía and the Inst...

Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such as

This review has scrutinized how changing instrumental composition, organization, and working parameters in the chromatography and CE can greatly impact the identification and quantification of antibiotic residues.

Particle coating is one of the oldest pharmaceutical processes that is still in existence. It is the process of applying a thin polymer-based film to a particle or granule containing the active pharmaceutical ingredient. The widely used methods for particle coating are sugar coating, film coating, and enteric coating and the techniques are pan coating, fluidized bed coating, and compression coating. Sugar coating was the earlier coating method, and it was gradually replaced by film coating because it required skilled manipulation. With the technology developing, enteric coating draws more atte...

This paper shows how consumers’ benefit and risk perception including their want for naturalness, and scepticism for new technologies shape their evaluation of (organic) food processing technologies.

3D food printing can help protect BCs by incorporating them precisely into three-dimensional matrices, which can provide protection during storage, enhanced bioavailability, and effective delivery and controlled release of BCs.

An increasing number of novel food technologies have been developed to meet consumers' growing desire for safe and high-quality foods. However, consumers can be cautious of novel food technologies, and their acceptance cannot be guaranteed. Food Technology Neophobia Scales (FTNS) have been proven to be an effective tool to predict consumers' behavior toward novel food technologies in a range of individual countries, but not for cross-national contexts. To fill the gap, this study designed a survey involving 604 Chinese and 614 New Zealand respondents, investigating the influence of consumers' ...

The results show that the points of convergence between the classifications were the classification in terms of origin (animal and vegetable), nutrient sources, and food groups, however, inconsistencies were observed for the distribution of food items in each group in the 98 surveyed FBDG.

In the last two decades, non-thermal processing technologies have gained widespread attention from the food industry, which is interested in mild and effective processes [...].

The advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited for viable and stable liposome formulations for industrial applications.