A comprehensive report on valorization of waste to single cell protein: strategies, challenges, and future prospects

The food insecurity due to a vertical increase in the global population urgently demands substantial advancements in the agricultural sector and to identify sustainable affordable sources of nutrition, particularly proteins. Single-cell protein (SCP) has been revealed as the dried biomass of microorganisms such as algae, yeast, and bacteria cultivated in a controlled environment. Production of SCP is a promising alternative to conventional protein sources like soy and meat, due to quicker production, minimal land requirement, and flexibility to various climatic conditions. In addition to protein production, it also contributes to waste management by converting it into food and feed for both human and animal consumption. This article provides an overview of SCP production, including its benefits, safety, acceptability, and cost, as well as limitations that constrains its maximum use. Furthermore, this review criticizes the downstream processing of SCP, encompassing cell wall disruption, removal of nucleic acid, harvesting of biomass, drying, packaging, storage, and transportation. The potential applications of SCP, such as in food and feed as well as in the production of bioplastics, emulsifiers, and as flavoring agents for baked food, soup, and salad, are also discussed.

Development of a pH-sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin-loaded gelatin films

An intelligent pH-sensing indicator containing Roselle (Hibiseus sabdariffa L.) (RS) anthocyanin and curcumin (CR) was developed and characterized as on-package indicator tags to check the freshness of shrimp during the storage at 4°C. FE-SEM and FT-IR analysis showed that RS and CR were successfully immobilized in the gelatin-glycerol film-forming substrate. The addition of various natural dyes increased the thickness and antioxidant action of the colorimetric film. To assess the response to changes in the pH, the colorimetric film was immersed in different buffers. Based on volatile amines secreted by shrimp, a test application of a colorimetric film containing natural dyes at a ratio of CR:RS = 1:4 (v/v) was conducted in shrimp at 4°C. The total volatile basic nitrogen (TVB-N) and the pH of shrimp were monitored during refrigerated storage for 10 days, and the color changes of the indicator were recorded simultaneously. The results indicated that the designed colorimetric film could produce various colors, which are thought to be indicative of the freshness and spoilage of packaged shrimp. Therefore, the target film can be utilized as a promising smart packaging material for monitoring the freshness of shrimp and aquatic products in real time.

Reflections on food security and smart packaging

Estimating the number of COVID-19 cases in 2020 exacerbated the food contamination and food supply issues. These problems make consumers more concerned about food and the need to access accurate information on food quality. One of the main methods for preserving the quality of food commodities for export, storage, and finished products is food packaging itself. In the food industry, food packaging has a significant role in the food supply which acts as a barrier against unwanted substances and preserves the quality of the food. Meanwhile, packaging waste can also harm the environment; namely, it can become waste in waterways or become garbage that accumulates because it is nonrenewable and nonbiodegradable. The problem of contaminated food caused by product packaging is also severe. Therefore, to overcome these challenges of safety, environmental impact, and sustainability, the role of food packaging becomes very important and urgent. In this review, the authors will discuss in more detail about new technologies applied in the food industry related to packaging issues to advance the utilization of Smart Packaging and Active Packaging.

Application of Biosensors, Sensors, and Tags in Intelligent Packaging Used for Food Products-A Review

The current development of science and the contemporary market, combined with high demands from consumers, force manufacturers and scientists to implement new solutions in various industries, including the packaging industry. The emergence of new solutions in the field of intelligent packaging has provided an opportunity to extend the quality of food products and ensures that food will not cause any harm to the consumer's health. Due to physical, chemical, or biological factors, the state of food may be subject to degradation. The degradation may occur because the packaging, i.e., the protective element of food products, may be damaged during storage, transport, or other logistic and sales activities. This is especially important since most food products are highly perishable, and the maintenance of the quality of a food product is the most critical issue in the entire supply chain. Given the importance of the topic, the main purpose of this article was to provide a general overview of the application of biosensors, sensors, and tags in intelligent packaging used for food products. A short history and the genesis of intelligent packaging are presented, and the individual possibilities of application of sensors, biosensors, gas sensors, and RFID tags, as well as nanotechnology, in the area of the packaging of food products are characterized.

Potential Feed Additives as Antibiotic Alternatives in Broiler Production

This article aimed to describe the current use scenario, alternative feed additives, modes of action and ameliorative effects in broiler production. Alternative feed additives have promising importance in broiler production due to the ban on the use of certain antibiotics. The most used antibiotic alternatives in broiler production are phytogenics, organic acids, prebiotics, probiotics, enzymes, and their derivatives. Antibiotic alternatives have been reported to increase feed intake, stimulate digestion, improve feed efficiency, increase growth performance, and reduce the incidence of diseases by modulating the intestinal microbiota and immune system, inhibiting pathogens, and improving intestinal integrity. Simply, the gut microbiota is the target to raise the health benefits and growth-promoting effects of feed additives on broilers. Therefore, naturally available feed additives are promising antibiotic alternatives for broilers. Then, summarizing the category, mode of action, and ameliorative effects of potential antibiotic alternatives on broiler production may provide more informed decisions for broiler nutritionists, researchers, feed manufacturers, and producers.

Development of freshness indicator for monitoring chicken breast quality and freshness during storage

An indicator for freshness and quality measurement was utilized to perceive changes in freshness quality while storing chicken breasts. Visible color changes of the indicator shows spoilage and freshness of the packaged products. In addition, changes in pH, volatile basic nitrogen (VBN), and Pseudomonas spp. were monitored. The color change sensor (ΔE) reflected the headspace pH during the chicken breasts' packaging process. After storing chicken breast at 20 °C for 24 h, the color change (ΔE) of the indicator for freshness and quality measurement changed. The color change (ΔE) values were correlated with quality characteristics such as sensory, microbiological, and chemical properties that were popularly used to settle the freshness of chicken breast. In conclusion, the results showed that the indicator for freshness and quality measurement was useful in settling the shelf life of chicken breast products by physicochemical changes and monitoring microbial safety.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-022-01034-x.

Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials

There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.

A multi-period multi-modal stochastic supply chain model under COVID pandemic: A poultry industry case study in Mississippi

The poultry industry is one of the most important agricultural sectors, which constitutes a significant part of the per capita consumption of protein and meat. Integrating operations of poultry industry sections including production, distribution and consumption becomes vital. Although the proper poultry supply chain has been established and made plenty of benefits for a long time, the global outbreak of COVID-19 shows that operations under pandemic are still challenge for the poultry industry. In this paper, the impacts of pandemic on poultry industry is investigated by developing a multi-period multi-modal stochastic poultry supply chain. Two models are developed aiming to mitigate the negative effects of pandemic occurrence through product stocking policy. In the first model, distribution system is in accordance with a multi-component structure, while the second model allows direct connections between suppliers (farmers) and demanders (customers). In both models, poultry productions are negatively affected by COVID 19. Due to the complexity of the model, a hybrid solution approach based on Branch and Cut and Dynamic Programming is developed. To validate the performance of the proposed model and solution procedure, a case study on the broiler industry in the state of Mississippi is performed. The results show that storing poultry products in the pre-pandemic along with direct logistics during pandemic period can save the broiler supply chain cost up to 30%.

Effects of dietary supplementation with breadfruit leaf powder on growth performance, meat quality, and antioxidative activity in Japanese quail

Background and Aim:

In an era of increasing concerns about food availability globally, poultry meat is being increasingly consumed rather than red meat given its quality in terms of pH, color, and tenderness, conferring consumer satisfaction. The choice of feed is a crucial factor in poultry production. This study investigated the effect of dietary supplementation with breadfruit leaf powder on growth performance, meat quality, and antioxidative activity in Japanese quail.

Materials and Methods:

A total of 120 day-old quail were used in this study and assigned equally into four treatment groups: Group C fed a basal diet and three treatment groups fed a basal diet supplemented with 2.5% (T1), 5% (T2), or 10% (T3) breadfruit leaf powder. The concentrations of breadfruit leaf powder were 2.5, 5, and 10 g/kg in the basal diet. Quail body weight and feed intake (FI) were evaluated at 1, 21, and 35 days of age at 7 a.m. Pectoral muscle was collected to determine pH, meat color, drip loss, cooking loss, water-holding capacity (WHC), tenderness, and antioxidant levels. All variables were analyzed statistically using ANOVA followed by Duncan’s post hoc test (significance set at p<0.05).

Results:

T3 showed increased body weight gain of quails at1-21 and 21-35 days (p<0.05). Feeding in the T3 group improved the feed conversion ratio compared with those in the C and T1 groups at the starter phase (p<0.05). Dietary treatment did not affect FI (p>0.05). In the present study, meat redness and WHC were improved in the T3 group (p<0.05). Meanwhile, drip loss, cooking loss, and meat tenderness were improved in the T2 group (p<0.05). The pH_{45 min}, pH_{24 h}, lightness, and yellowness were not influenced by the treatments (p>0.05). The antioxidative activities of superoxide dismutase and malondialdehyde decreased in the T3 group (p<0.05), while no significant difference in glutathione peroxidase level (p>0.05) was identified.

Conclusion:

Ten grams/kilogram of breadfruit leaf powder, as administered in the T3 group, can be applied as a dietary supplement for Japanese quail to improve growth performance, meat quality, and antioxidative activity during the starter and grower periods.

Informative and corrective responsive packaging: Advances in farm-to-fork monitoring and remediation of food quality and safety

Microbial growth and fluctuations in environmental conditions have been shown to cause microbial contamination and deterioration of food. Thus, it is paramount to develop reliable strategies to effectively prevent the sale and consumption of contaminated or spoiled food. Responsive packaging systems are designed to react to specific stimuli in the food or environment, such as microorganisms or temperature, then implement an informational or corrective response. Informative responsive packaging is aimed at continuously monitoring the changes in food or environmental conditions and conveys this information to the users in real time. Meanwhile, packaging systems with the capacity to control contamination or deterioration are also of great interest. Encouragingly, corrective responsive packaging attempting to mitigate the adverse effects of condition fluctuations on food has been investigated. This packaging exerts its effects through the triggered release of active agents by environmental stimuli. In this review, informative and corrective responsive packaging is conceptualized clearly and concisely. The mechanism and characteristics of each type of packaging are discussed in depth. This review also summarized the latest research progress of responsive packaging and objectively appraised their advantages. Evidently, the mechanism through which packaging systems respond to microbial contamination and associated environmental factors was also highlighted. Moreover, risk concerns, related legislation, and consumer perspective in the application of responsive packaging are discussed as well. Broadly, this comprehensive review covering the latest information on responsive packaging aims to provide a timely reference for scientific research and offer guidance for presenting their applications in food industry.

Bio-Based Sensors for Smart Food Packaging-Current Applications and Future Trends

Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends

Intelligent food packaging refers to packages with the ability to sense foodstuff changes and to inform customers of the packaging content variations. They are often accompanied by smart detecting devices. Providing a suitable platform to include these devices into packaging polymers has always been discussing. Electrospun nanofibers produced through the electrospinning have been recently utilized as an outstanding and novel platforms for this purpose. Thus, the main aim of this study is to investigate recent trends in producing intelligent food packaging using electrospinning technique. In this regard, this paper was categorized into two chief sections, including (a) the principal of electrospinning technique to fabricate fine nanofibers and the parameters affecting the quality of electrospun fibers, and (b) the role of nanofibers as a platform to cover pH indicators in intelligent food packaging.