Application of tribo-electrostatic separation (T-ES) technique for fractionation of plant-based food ingredients

Designing a sustainable fish closed-loop supply chain network under uncertainty

There is increasing attention to the sustainable development of supply chain (SC) and reverse logistics (RL) in the contemporary competitive economy, notably in the food sector, by scholars and stakeholders. This study investigates a sustainable closed-loop supply chain (CLSC) for fish due to its high value in the family food basket, its perishability, and the importance of waste product recycling. A multi-objective mathematical model is developed under uncertainty and sustainability criteria to optimize production rates with the aim of better distribution among different demand markets, total costs, social issues, and negative environmental effects (e.g., CO2 emissions and unused/waste products). A combination of exact, meta-heuristic, and hybrid meta-heuristic algorithms are used to solve the suggested model. Then, the optimal solutions are found using the Taguchi method by evaluating the best initial replies. The solutions are evaluated based on various performance metrics. The analysis of variance (ANOVA) and the "filtering/displaced ideal solution" methods determine the best solution approach. Moreover, a case study with a trout CLSC in Northern Iran is examined. In addition, the Lingo software utilizes the ε-constraint method to evaluate and check the performance of the algorithms under different levels of uncertainty. Finally, sensitivity analyses are carried out to confirm the efficacy of the proposed algorithms. The findings demonstrate the proposed network's outstanding consistency with the algorithms used and its application and efficiency.

Wheat bran layers: composition, structure, fractionation, and potential uses in foods

Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the animal feed industry, but has attracted attention as a food ingredient owing to its high dietary fiber and phytochemical contents, providing excellent physiological effects. The bran layers (aleurone layer, outer pericarp and intermediate layer) contain different compositions, structures, and nutrients, and have different properties. Each layer, when separated and isolated, potentially could find more extensive applications in foods. This triggered interest in isolating the bran layers using milling and wet- or dry-fractionation techniques based on their chemical or physical properties. The recent progress has allowed the production of commercial products from wheat bran layers, particularly aleurone-rich products, enhancing the value of wheat bran layers and their applications in food. The present review highlights the recent advances in studying the chemical composition including distribution of chemical components, physical structure, biopolymer matrix, and physicochemical properties of each wheat bran layer. Technologies to fractionate wheat bran layers and utilization of different bran layers in foods are discussed and reviewed, providing new strategies for improving the value of wheat bran and utilization of wheat bran in foods.