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A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic activities. A circular economy can assist in implementing sustainable development in the food industry. During conventional food processing, the thermal effects degrade the fo...
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Context 1
... conventional industrial economy is a linear (one-way) economy of "resource-production-consumption-disposal" in an open-loop process (Fig. 1a). This linear economy consumes materials and energy widely from the earth and dumps them into the air, water and soil as pollution and trash. This economic activity is characterised by high exploitation, poor utilisation and severe pollution. On the other hand, a circular economy (CE) promotes an earth-friendly economic development ...
Context 2
... activity is characterised by high exploitation, poor utilisation and severe pollution. On the other hand, a circular economy (CE) promotes an earth-friendly economic development model. Its main aim is to organise an economic activity in a closed-loop process with the regeneration processes, such as resource productionconsumption-regeneration (Fig. 1b) (Ogunmakinde, Sher, & Egbelakin, 2021). CE design loops eliminate waste and emissions by holding goods and materials for as long as possible and exploring opportunities to generate fresh energy from what is discarded (Geissdoerfer, Savaget, Bocken, & Hultink, 2017). As a result, all resources and energy must be utilised wisely and ...
Context 3
... residues dent the circular economy as the thermal treatment creates chemical toxicants, such as hydroxy methyl furfural, and damages the human body (Khaneghah, Gavahian, Xia, Denoya, Roselló- Soto, & Barba, 2020;Koszucka & Nowak, 2019). In addition, thermal processing resulted in the loss of water from food, the oxidation of lipids, and modifications in the fatty acid composition (Soladoye et al., 2017). Therefore, the food industry demands such technologies that decompose pesticides into their harmless metabolites without affecting processed items' physical and organoleptic qualities, primarily fruits and vegetables, are needed to meet the rising global demand for pesticide-free meals. ...
Citations
... PEF technology can be crucial in promoting the concepts of the circular economy by transforming fruits and vegetable waste into high-value goods, closing material cycles, and reducing environmental harm. Future research can concentrate on investigating new PEF-based methods for addressing sustainability concerns like decreasing food waste, reducing greenhouse gas emissions, and enhancing resource efficiency (Arshad et al., 2022). ...
The implementation of pulsed electric field technology (PEF) has garnered interest in enhancing the utilization of fruits and vegetable waste by effectively extracting valuable components and enhancing various processes. The utilization of waste has potential advantages in terms of both environmental sustainability and economic profitability. PEF disrupts the cellular structure of fruits and vegetables, making it easier to extract bioactive compounds like antioxidants, phenolics, vitamins, and essential oils. This procedure enhances both the efficiency and quality of extracted compounds in comparison to conventional methods. This review addresses the diverse applications of waste conversion, including the extraction of bioactive substances, microbial inactivation, enzyme inactivation, drying, and starch modification. These applications are aimed at transforming waste into valuable resources. The paper evaluates the technological advancements and industrial applications of PEF in waste valorization, highlighting successful cases. The study also emphasizes future prospects and research initiatives, with a focus on the necessity for ongoing research to uncover new opportunities and tackle developing difficulties. Hence, the application of PEF in the utilization of fruits and vegetable waste can enhance the extraction procedures, prolong the shelf life, and diminish waste, thereby promoting a more sustainable approach in the food sector.
... SDGs were introduced to the world by the UN in 2015 as an action to promote the authorities and stakeholders for the eradication of poverty and hunger worldwide. Non-thermal food processing techniques, as well as the US, are in excellent agreement to transform the food production tradition in the same way as the UN, meeting most of the SDGs [76,77]. Circular production model interpenetrated with SDGs targeting mostly common achievements and it is expected from food producers as well as scientists to develop better adapted methods to fulfill the sustainable goals. ...
... Based on its capability as a useful and sustainable tool for alternative food processing, it is declared that US technology contributes to 11 out of 17 SDGs; Goal 1 -"No poverty", Goal 2 -"Zero Hunger", Goal 3 -"Good Health and Well-being", Goal 6 -"Clean Water and Sanitation", Goal 7 -"Affordable and Clean Energy", Goal 8 -"Decent Work and Economic Growth", Goal 9 -"Industry, Innovation, and Infrastructure", Goal 12 -"Responsible Consumption and Production", Goal 14 -"Life Below Water", Goal 15 -"Life on Land", and Goal 17 -"Partnership for the Goals" [77,79] (Fig. 5). ...
... In order to measure how a processing approach fulfills the circular economy, a kind of "circularity metric" was employed to create an objective and standardized evaluation specialized for any novelty, technology, and/or business model that has been conducted in food production [77]. This is called a "Life Cycle Assessment" and briefly aims to compare the outcome of conducted novelty quantitatively with the conventional one. ...
Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN’s Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production.
... Although effective in preventing food contamination, these treatment methods are inefficient in preserving the fresh qualities of food, including texture, color, and nutritional quality. To address these drawbacks, academia and industries have explored alternative approaches, including high-pressure processing technology (HPP), pulsed electric fields (PEF), ultrasounds (US), ionizing radiation, cold plasma (CP), and pulsed light (Arshad et al., 2022). However, these nonthermal technologies also have limitations, such as their impact on food enzyme activity, changes in food quality, challenges with public acceptance, and potential risks to industrial workers. ...
... Manure low nutrient value-to-mass ratio and typically high moisture content, make transportation expensive and logistically obsolete [14]). Therefore, the real issue to address is not just the local manure surplus but also the lack of capacity to transform this waste into a valuable resource within the framework of a circular economy [15,16]. Focusing on technological innovations and policy frameworks [17] could help mitigate this challenge. ...
... Non-thermal processing of fruit juices retains nutritional ingredients without compromising their physicochemical and sensorial properties, which has been reported for a wide range of juices such as Tiger nuts, watermelon juice, and other fruit juices (Bevilacqua et al., 2018;Bhattacharjee et al., 2019;Roobab et al., 2018). Besides, non-thermal technologies promote sustainable food production by efficient energy use, no or low waste produced, and maximizing the use of resources which could promote the adoption of a circular economy and the achievement of the Sustainable Development Goals set forth by the United Nations (Arshad et al., 2022). ...
... Hurdle technology using ultraviolet (UV) technology in fruit juice processing can have several positive effects on the circular economy and contribute to achieving Sustainable Development Goals (SDGs). According to Arshad et al. (2022), incorporating UV technology into hurdle technology for fruit juices aligns with several SDGs, including those related to responsible consumption, environmental sustainability, health, and economic growth. It promotes a more circular and sustainable approach to food processing, reducing waste and resource consumption while enhancing safety and product quality. ...
Non-thermal processes are employed to decontaminate juice products with less negative impact on biochemical, sensorial, and nutritional properties of the products compared with traditional thermal processing. Different non-thermal technologies have been investigated to improve the quality and/or avoid undesirable changes in fruit juices that include ultraviolet (UV) irradiation, pulsed electric field (PEF), ultrasonication, ozonation, high-pressure processing, and membrane filtration. In this review, which focuses on current studies, largely from a decade ago, the combined impacts of UV irradiation and other non-thermal technologies (hurdle concept) on fresh fruit juices are addressed. The extensively researched products regarding the application of UV light processing to improve safety, maintain overall quality, and prolong shelf life were apple and orange juices. Based on the studies reviewed, the hurdle techniques (e.g., UV + PEF, UV + mild heat at 50 °C, UV-C + coupled microwave, UV + ultrasonication) reduced (> 5 log) spoilage/pathogenic microbes, viruses, and inactivated enzymes, while maintaining the fresh-like nutritional and sensorial quality of juices. However, achieving the right balance and synergy in hurdle technologies can be a challenge which should be more addressed in the future studies. Human trials also indicated that UV-irradiated juice had no cytotoxic effects on normal intestinal cells, but it stopped human colon cancer cells from growing. Treating fruit juices with UV in combination with other non-thermal hurdles could be an alternative to traditional thermal processing technologies in the food industry. However, commercialization, scale-up, regulatory, safety, economic, and ethical concerns of these technologies should be taken into consideration.
... This approach aligns with the Sustainable Development Goals outlined by the United Nations. Furthermore, fostering collaboration between food producers and the various stakeholders within the food chain can significantly augment the circularity of the industry (Arshad et al., 2022). ...
This comprehensive work explores the multifaceted field of electrolyzed water (EW) and its crucial role in altering the textural characteristics of various food categories. The analysis begins by providing a clear explanation of EW and its different types, including Slightly ACEW, Plasma-Activated EW, Neutralized EW, Alkaline EW, and Weakly ACEW. The review highlights the novelty of EW in preserving food quality, making it a significant alternative to various cleaning and disinfecting methods. The focus then shifts to the applications of EW, examining the impact of different EW types on the textural compositions of various food categories. The examination of the textural profile of foods, which is a crucial determinant of consumer preference, is comprehensively conducted across various categories, encompassing baked goods, meat and poultry, marine foods, fruits and vegetables, as well as ready-to-cook items like noodles. Furthermore, the review investigates the combined effects of EW when utilized in conjunction with other technologies. The integration of EW with ultrasound, high-pressure processing, plasma activation, slurry ice, and other technologies, assessing their collective impact on textural attributes, was explored. As a consequence, this paper examines the present uses and impacts of electrolyzed water on the texture of food and also investigates its potential synergies with other technologies. The thorough analysis presented here establishes a basis for future research directions in this rapidly developing area, facilitating the exploration of inventive methods for food processing and preservation.
... In the food industry, non-thermal technologies are used for various purposes, such as preservation, disinfection, shelf life extension, or food modification. However, it is important to match the appropriate non-thermal technology to the specific type of food while optimising the process for its needs [2,3]. Investments in new technologies can help manufacturers increase production efficiency and improve product quality [4]. ...
Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.
... Circular economy (CE) promotes an earth-friendly economic development model. Its main aim is to organise an economic activity in a closed-loop process with the regeneration processes, such as resource production-consumptionregeneration [1]. ...
... It also contributes to ensuring adequate food safety. Conventional thermal methods ensure microbiological stability but are unable to ensure chemical safety because they generate the production of dangerous chemicals, such as polycyclic aromatic hydrocarbons [74]. ...
The concept of the circular economy is becoming an increasingly important issue within the economic and political sphere. The aim of the study is to check the opinions of representatives of organizations on the need to act in accordance with the principles of the circular economy concept in organizations and to indicate the differences in these opinions, taking into account the following aspects: the number of implemented management systems and the FSMS implementation. The survey method was used in the study. The surveyed organizations were divided into groups according to two criteria: having implemented food safety management systems and the total number of implemented management systems. The Mann–Whitney U test was used to analyze differences between groups. The conducted research showed that the organizations with more than three MSSs perceive a greater need to act in accordance with the principles of the CE than other companies. There was no sufficient proof to support the hypothesis concerning the higher engagement of food sector organizations in circular economy activities. The size of the organization is a factor that is also irrelevant in this context.
... Some efforts have already been made and PEF treatment proved to be more energyintense per liter of tomato or watermelon juice compared with standard thermal processing which underlines the need of optimization for these novel technologies (Aganovic et al., 2017). What is also important is the fact that these methods usually result in better properties of food products, however, their economic impact is difficult to determine based on their long way to large-scale implementation in the industry (Arshad et al., 2022). Nonetheless, the sustainability of electric and electromagnetic field treatments is higher than other methods as it requires electricity to run which can be easily supplied from the renewable sources and not necessarily fossil fuels ( López-Gámez et al., 2023). ...
