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Padovan M, de Senna FR, Kimura JK, Nascimento ST, Moretti AC, Capitani CD. Optimized menu formulation to enhance nutritional goals: design of a mixed integer programming model for the workers' food program in Brazil. BMC Nutr 2023; 9:51. [PMID: 36941679 PMCID: PMC10026400 DOI: 10.1186/s40795-023-00705-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 03/08/2023] [Indexed: 03/23/2023] Open
Abstract
BACKGROUND In Brazil, institutional foodservices are required to meet the recommendations of the Workers? Food Program (WFP), a national public policy used to plan collective menus. The current study aimed to propose a mathematical model to generate a one-month menu that meets the nutritional recommendations of the WFP, with low cost and good quality. METHODS We considered aspects related to the eating habits of the Brazilian population, spacing of repetitions between the dishes, texture combination, and monotonicity of colors of the dishes served. A mixed integer programming model was built to formulate daily menus for an institutional foodservice for one month. The menu consisted of a base dish, a base dish option, salads (2 options), a protein dish, a protein dish option, a side dish, and a dessert. RESULTS The model ensured compliance with the recommendations proposed by the WFP and the provision of healthy and nutritionally balanced meals. The menu generated met the recommendations of the WFP, with an average of 716.97 kcal/meal, including on average 58.28% carbohydrates, 17.89% proteins, and 24.88% total fats/meal. CONCLUSION The model used can help in the menu elaboration dynamics of institutional foodservices, optimizing the work of the nutritionist in charge.
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Affiliation(s)
- Marina Padovan
- Multidisciplinary Food and Health Laboratory (LabMAS), School of Applied Sciences, State University of Campinas (UNICAMP), 1300 Pedro Zaccaria St, Jd Santa Luzia, Limeira, São Paulo, 13484-350, Brazil.
| | - Fernando Ribeiro de Senna
- Institute of Mathematics, Statistics and Scientific Computing (IMECC), University of Campinas (UNICAMP), University City, Campinas, São Paulo, 13083-856, Brazil
| | - Juliana Klein Kimura
- Multidisciplinary Food and Health Laboratory (LabMAS), School of Applied Sciences, State University of Campinas (UNICAMP), 1300 Pedro Zaccaria St, Jd Santa Luzia, Limeira, São Paulo, 13484-350, Brazil
| | - Samara Tortorella Nascimento
- Multidisciplinary Food and Health Laboratory (LabMAS), School of Applied Sciences, State University of Campinas (UNICAMP), 1300 Pedro Zaccaria St, Jd Santa Luzia, Limeira, São Paulo, 13484-350, Brazil
| | - Antonio Carlos Moretti
- School of Applied Sciences, State University of Campinas, 1300 Pedro Zaccaria St, Jd Santa Luzia, Limeira, São Paulo, 13484-350, Brazil
| | - Caroline Dário Capitani
- Multidisciplinary Food and Health Laboratory (LabMAS), School of Applied Sciences, State University of Campinas (UNICAMP), 1300 Pedro Zaccaria St, Jd Santa Luzia, Limeira, São Paulo, 13484-350, Brazil
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Aline S, Hubert G, Pitarch Y, Thomopoulos R. Infant food users' perceptions of safety: A web-based analysis approach. Front Artif Intell 2023; 6:1080950. [PMID: 36872935 PMCID: PMC9983817 DOI: 10.3389/frai.2023.1080950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 02/02/2023] [Indexed: 02/19/2023] Open
Abstract
This paper aims to explore consumer beliefs about health hazards in infant foods by analyzing data gathered from the web, focusing on forums for parents in the UK. After selecting a subset of posts and classifying them by topic, according to the food product discussed and the health hazard discussed, two types of analyses were performed. Pearson correlation of term-occurrences highlighted what hazard-product pairs are most prevalent. Ordinary Least Squares (OLS) regression performed on sentiment measures generated from the texts provided significant results indicating positive or negative sentiment, objective or subjective language, and confident or unconfident modality associated with different food products and health hazards. The results allow comparison between perceptions obtained in different countries in Europe and may lead to recommendations concerning information and communication priorities.
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Affiliation(s)
- Sherman Aline
- Centre National de la Recherche Scientifique (CNRS), Institut de Recherche en Informatique de Toulouse (IRIT), Institut National Polytechnique (INP), University of Toulouse, Toulouse, France
| | - Gilles Hubert
- Centre National de la Recherche Scientifique (CNRS), Institut de Recherche en Informatique de Toulouse (IRIT), Institut National Polytechnique (INP), University of Toulouse, Toulouse, France
| | - Yoann Pitarch
- Centre National de la Recherche Scientifique (CNRS), Institut de Recherche en Informatique de Toulouse (IRIT), Institut National Polytechnique (INP), University of Toulouse, Toulouse, France
| | - Rallou Thomopoulos
- Ingénierie des Agropolymères et Technologies Emergentes (IATE), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut Agro, University of Montpellier, Montpellier, France
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Pérez-Beltrán CH, Jiménez-Carvelo AM, Torrente-López A, Navas NA, Cuadros-Rodríguez L. QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09324-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Kansou K, Laurier W, Charalambides MN, Della-Valle G, Djekic I, Feyissa AH, Marra F, Thomopoulos R, Bredeweg B. Food modelling strategies and approaches for knowledge transfer. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: Challenges, innovations and opportunities. A position paper. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mirian T. K. Kubo
- Enzyme and Cell Engineering Laboratory, Université de Technologie de Compiègne, Umr Cnrs 7025, Compiègne, France
| | - Adina Baicu
- The Global Harmonization Initiative (GHI), Vienna, Austria
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Maria Fátima Poças
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Cristina L. M. Silva
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ricardo Simpson
- Departamento de Ingeniería Química Y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile
- Centro Regional de Estudios En Alimentos Y Salud (Creas) Conicyt-Regional Gore Valparaíso Project R17A10001, Avenida Universidad 330, Curauma, Valparaíso, Chile
| | | | - Pedro E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (Lan), Luiz de Queiroz College of Agriculture (Esalq), University of São Paulo (Usp), Piracicaba, Brazil
- Food and Nutrition Research Center (Napan), University of São Paulo (Usp), São Paulo, Brazil
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Adoption of ICTs in Agri-Food Logistics: Potential and Limitations for Supply Chain Sustainability. SUSTAINABILITY 2021. [DOI: 10.3390/su13126702] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A major challenge of Sustainable Development Goal 12 “Responsible Consumption and Production” is to reduce food losses along production and supply chains. This is particularly critical for fresh food products, due to their perishable and fragile nature, which makes the coordination of the actors all the more crucial to avoid wastes and losses. The rise of new technologies, referred to as “Industry 4.0” powered by the internet of things, big data analytics and artificial intelligence, could bring new solutions to meet these needs. Information and communication technologies (ICTs) allow for frequent exchanges of huge amounts of information between actors in the agrofood chains to coordinate their activities. The aim of the chapter is to provide a state-of-the-art analysis on ICTs used in agrofood supply chains, with a special focus on the case of fresh fruits and vegetables, to analyze the potential and weaknesses which exist in different forms of supply chains for ICTs becoming a “resource” (precious, rare, non-imitable, and nonsubstitutable) prospect and to suggest promising ICTs in this context.
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Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
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Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
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Suciu I, Ndiaye A, Baudrit C, Fernandez C, Kondjoyan A, Mirade P, Sicard J, Tournayre P, Bohuon P, Buche P, Courtois F, Guillard V, Athes V, Flick D, Plana-Fattori A, Trelea C, Trystram G, Delaplace G, Curet S, Della Valle D, Pottier L, Chiron H, Guessasma S, Kansou K, Kristiawan M, Della Valle G. A digital learning tool based on models and simulators for food engineering (MESTRAL). J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110375] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020686] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Internet of nonthermal food processing technologies (IoNTP). Nonthermal technologies include high power ultrasound, pulsed electric fields, high voltage electrical discharge, high pressure processing, UV-LED, pulsed light, e-beam, and advanced thermal food processing techniques include microwave processing, ohmic heating and high-pressure homogenization. The aim of this review was to bring 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. This paper brings an overview on digitalization, IoT, additive technologies (3D printing), cloud data storage and smart sensors including two SWOT analysis associated with IoNTPs and sustainability. It is of high importance to perform life cycle assessment (LCA), to quantify (En)—environmental dimension; (So)—social dimension and (Ec)—economic dimension. SWOT analysis showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. Nonthermal and advanced thermal technologies can be applied also as sustainable techniques working in line with the sustainable development goals (SDGs) and Agenda 2030 issued by United Nations (UN).
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A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process. SUSTAINABILITY 2020. [DOI: 10.3390/su122310205] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine’s alcoholic fermentation process was designed as a system on three levels. Level zero represents the measurement and adjustment loops of the bioreactor. At the first level of control, the three phases of the process are detected functions of the characteristics of the fermentation medium (the initial substrate concentration, the nitrogen assimilable content, and the initial concentration of biomass) and, thus, functions on the phase’s duration. The second level achieves the sequence supervision of the process (the operation sequence of a fermentation batch) and transforms the process into a continuous one. This control level ensures the quality of the process as well as its diagnosis. This software application can be extended to the industrial scale and can be improved by using further artificial intelligence techniques.
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