Recent advances in artificial intelligence towards the sustainable future of agri-food industry

Artificial intelligence has the potential to alter the agricultural and food processing industries, with significant ramifications for sustainability and global food security. The integration of artificial intelligence in agriculture has witnessed a significant uptick in recent years. Therefore, comprehensive understanding of these techniques is needed to broaden its application in agri-food supply chain. In this review, we explored cutting-edge artificial intelligence methodologies with a focus on machine learning, neural networks, and deep learning. The application of artificial intelligence in agri-food industry and their quality assurance throughout the production process is thoroughly discussed with an emphasis on the current scientific knowledge and future perspective. Artificial intelligence has played a significant role in transforming agri-food systems by enhancing efficiency, sustainability, and productivity. Many food industries are implementing the artificial intelligence in modelling, prediction, control tool, sensory evaluation, quality control, and tackling complicated challenges in food processing. Similarly, artificial intelligence applied in agriculture to improve the entire farming process, such as crop yield optimization, use of herbicides, weeds identification, and harvesting of fruits. In summary, the integration of artificial intelligence in agri-food systems offers the potential to address key challenges in agriculture, enhance sustainability, and contribute to global food security.

Recent advances in production of sustainable and biodegradable polymers from agro-food waste: Applications in tissue engineering and regenerative medicines

Agro-food waste is a rich source of biopolymers such as cellulose, chitin, and starch, which have been shown to possess excellent biocompatibility, biodegradability, and low toxicity. These properties make biopolymers from agro-food waste for its application in tissue engineering and regenerative medicine. Thus, this review highlighted the properties, processing methods, and applications of biopolymers derived from various agro-food waste sources. We also highlight recent advances in the development of biopolymers from agro-food waste and their potential for future tissue engineering and regenerative medicine applications, including drug delivery, wound healing, tissue engineering, biodegradable packaging, excipients, dental applications, diagnostic tools, and medical implants. Additionally, it explores the challenges, prospects, and future directions in this rapidly evolving field. The review showed the evolution of production techniques for transforming agro-food waste into valuable biopolymers. However, these biopolymers serving as the cornerstone in scaffold development and drug delivery systems. With their role in wound dressings, cell encapsulation, and regenerative therapies, biopolymers promote efficient wound healing, cell transplantation, and diverse regenerative treatments. Biopolymers support various regenerative treatments, including cartilage and bone regeneration, nerve repair, and organ transplantation. Overall, this review concluded the potential of biopolymers from agro-food waste as a sustainable and cost-effective solution in tissue engineering and regenerative medicine, offering innovative solutions for medical treatments and promoting the advancement of these fields.

Recent advances in 3D printing properties of natural food gels: Application of innovative food additives

Recent advances in 3D printing technology have provided a new avenue for food manufacturing. However, one challenge in 3D printing food is the limited availability of printable materials that can mimic the properties of real food. This review focused on the various 3DFP methodologies, as well as the reinforcement of natural food gel for improving printing features in 3D printed food. Also covered is the use of hydrogel-based 3D printing in the development of 3D printed food. Different 3D printing techniques can be employed to print hydrogel-based inks, each with its advantages and limitations. 3D printing of food using hydrogel-based inks has potential for customized food products development. In summary, the utilization of hydrogel-based inks in 3D printing offers a promising avenue for the development of customized food products. Although there are still challenges to overcome, such as improving the printability and mechanical properties of hydrogel-based inks, the potential benefits of this technology make it an exciting area of research.

Recent advances in cellulose-based sustainable materials for wastewater treatment: An overview

Water pollution presents a significant challenge, impacting ecosystems and human health. The necessity for solutions to address water pollution arises from the critical need to preserve and protect the quality of water resources. Effective solutions are crucial to safeguarding ecosystems, human health, and ensuring sustainable access to clean water for current and future generations. Generally, cellulose and its derivatives are considered potential substrates for wastewater treatment. The various cellulose processing methods including acid, alkali, organic & inorganic components treatment, chemical treatment and spinning methods are highlighted. Additionally, we reviewed effective use of the cellulose derivatives (CD), including cellulose nanocrystals (CNCs), cellulose nano-fibrils (CNFs), CNPs, and bacterial nano-cellulose (BNC) on waste water (WW) treatment. The various cellulose processing methods, including spinning, mechanical, chemical, and biological approaches are also highlighted. Additionally, cellulose-based materials, including adsorbents, membranes and hydrogels are critically discussed. The review also highlighted the mechanism of adsorption, kinetics, thermodynamics, and sorption isotherm studies of adsorbents. The review concluded that the cellulose-derived materials are effective substrates for removing heavy metals, dyes, pathogenic microorganisms, and other pollutants from WW. Similarly, cellulose based materials are used for flocculants and water filtration membranes. Cellulose composites are widely used in the separation of oil and water emulsions as well as in removing dyes from wastewater. Cellulose's natural hydrophilicity makes it easier for it to interact with water molecules, making it appropriate for use in water treatment processes. Furthermore, the materials derived from cellulose have wider application in WW treatment due to their inexhaustible sources, low energy consumption, cost-effectiveness, sustainability, and renewable nature.

Recent trends in polysaccharide-based biodegradable polymers for smart food packaging industry

Artificial packaging materials, such as plastic, can cause significant environmental problems. Thus, the use of polysaccharide-based biodegradable polymers (cellulose, starch, and alginate) has the potential in the field of environmental sustainability, reprocessing, or protection of the environment. Morphological and structural alterations caused by material degradation have a substantial impact on polymer material characteristics. To avoid degradation during storage, it is critical to evaluate and comprehend the structure, characteristics, and behavior of modern bio-based materials for potential food packaging applications. Hence, this review focused on the various types of polysaccharide-based biodegradable polymers (cellulose, starch, and alginate), their properties, and their commercial potential for food packaging applications. In addition, we overviewed the recent development of polysaccharide-based biodegradable polymer (cellulose, starch, and alginate) packaging for food products. The review concluded that the membrane and chromatographics are widely used in production of cellulose, starch, and alginate-based biodegradable polymers. Also, nanotechnology-based food packaging is widely used to improve the properties of cellulose, starch, and alginate biodegradable polymers and the incorporation of active agents to enhance the shelf life of food products. Overall, the review highlighted the potential of cellulose, starch, and alginate biodegradable polymers in the food packaging industry and the need for potential research and development to improve their properties and commercial viability.

Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy

The growing population and healthy food demands have led to a rise in food waste generation, causing severe environmental and economic impacts. However, food waste (FW) can be converted into sustainable animal feed, reducing waste disposal and providing an alternative protein source for animals. The utilization of FW as animal feed presents a solution that not only tackles challenges pertaining to FW management and food security but also lessens the demand for the development of traditional feed, which is an endeavour that is both resource and environmentally intensive in nature. Moreover, this approach can also contribute to the circular economy by creating a closed-loop system that reduces the use of natural resources and minimizes environmental pollution. Therefore, this review discusses the characteristics and types of FW, as well as advanced treatment methods that can be used to recycle FW into high-quality animal feed and its limitations, as well as the benefits and drawbacks of using FW as animal feed. Finally, the review concludes that utilization of FW as animal feed can provide a sustainable solution for FW management, food security, preserving resources, reducing environmental impacts, and contributing to the circular bioeconomy.

Recent Advances in Cellulose-Based Hydrogels: Food Applications

In the past couple of years, cellulose has attracted a significant amount of attention and research interest due to the fact that it is the most abundant and renewable source of hydrogels. With increasing environmental issues and an emerging demand, researchers around the world are focusing on naturally produced hydrogels in particular due to their biocompatibility, biodegradability, and abundance. Hydrogels are three-dimensional (3D) networks created by chemically or physically crosslinking linear (or branching) hydrophilic polymer molecules. Hydrogels have a high capacity to absorb water and biological fluids. Although hydrogels have been widely used in food applications, the majority of them are not biodegradable. Because of their functional characteristics, cellulose-based hydrogels (CBHs) are currently utilized as an important factor for different aspects in the food industry. Cellulose-based hydrogels have been extensively studied in the fields of food packaging, functional food, food safety, and drug delivery due to their structural interchangeability and stimuli-responsive properties. This article addresses the sources of CBHs, types of cellulose, and preparation methods of the hydrogel as well as the most recent developments and uses of cellulose-based hydrogels in the food processing sector. In addition, information regarding the improvement of edible and functional CBHs was discussed, along with potential research opportunities and possibilities. Finally, CBHs could be effectively used in the industry of food processing for the aforementioned reasons.