Search Results (19)

This study presents the outcomes of the Erasmus+ European project Higher Education Classroom of the Future (HECOF), with a particular focus on chemical engineering education. In the digital era, the integration and advancement of artificial intelligence (AI) in higher education, especially in engineering, are increasingly important. The main goal of the HECOF project is to establish a system of new higher education teaching practices and national reforms in education. This system has been developed and tested through an innovative personalized and adaptive method of teaching that exploited digital data from students’ learning activity in immersive environments, with the aid of computational analysis techniques from data science. The unit operations—extraction process course—a fundamental component of the chemical engineering curriculum, was selected as the case study for the development of the HECOF learning system. A group of undergraduate students evaluated the system’s usability and educational efficiency. The findings showed that the HECOF system contributed positively to students’ learning—although the extent of improvement varied among individuals—and was associated with a high level of satisfaction, suggesting that HECOF was effective in delivering a positive and engaging learning experience. Full article

In this study, a Life Cycle Assessment (LCA) was conducted to evaluate the environmental impact of osmotically dehydrated, fresh-cut, pre-packaged potatoes compared to conventional untreated ones. The case study focused on a small processing line in Naxos Island, Greece, aiming to extend shelf-life by up to 5 days. The analysis covered the full value chain, from cultivation to household consumption, considering changes in energy and material use, transport volumes, waste generation, and cultivation demand. Three scenarios were assessed: (i) conventional untreated potatoes, (ii) dehydrated potatoes using market glycerol, and (iii) dehydrated potatoes using glycerol from vegetable oil treatment. Systems and life cycle inventories (LCI) were modelled in OpenLCA v2.4 software with the ecoinvent v3.11 database, applying the Environmental Footprint (EF) method, v3.1. The selected impact categories included the following: global warming potential, water use, freshwater ecotoxicity, freshwater and marine eutrophication, energy resource use, particulate matter formation, and acidification. Results showed that applying osmotic dehydration (OD) improved environmental performance in most, but not all, categories. When market glycerol was used, some burdens increased due to glycerol production. However, using glycerol from vegetable oil treatment resulted in reductions of 25.8% to 54.9% across all categories compared to the conventional scenario. Overall, OD with alternative glycerol proved to be the most environmentally beneficial approach. Full article

The growing need for healthy and sustainable food alternatives has led to a rapid increase in vegan burgers on the market. Specifically, plant-based burgers using legumes as a protein substitute are amongst the most widespread choices for consumers. While these products can offer environmental benefits over traditional meat-based options, further optimization in both ecological and economic aspects can be achieved. This study conducted a life cycle assessment (LCA) and life cycle costing (LCC) analysis to evaluate and optimize the environmental and economic life cycle of a legume-based vegan burger. LCA was performed in accordance with the recommendations of the ISO 14040 and 14044 series, and ReCiPe 2016 Hierarchist served as the impact assessment methodology. For this purpose, a base case scenario, relying on imported raw materials and conventional packaging for a legume-based vegan burger, was established to serve as the comparison benchmark, and various alternative scenarios were examined, focusing on minimizing the distance between cultivation and processing areas for key legume ingredients and improving packaging materials. The results indicate that reducing transportation distances for raw ingredients and using bio-polyethylene packaging significantly enhance sustainability. Specifically, the legume-based vegan burger of the base case scenario had a carbon footprint of 1.30 kg CO₂ eq. and a total life cycle cost of EUR 2.43 per two pieces. In contrast, the optimized scenario, which incorporated shorter transportation distances and bio-polyethylene packaging, achieved a carbon footprint of 0.51 kg CO₂ eq. and a reduced cost of EUR 2.37. The findings of the present work highlight the potential for further environmental and economic improvements in vegan burger production through logistics optimization and selection of climate-friendly packaging solutions, thus contributing to sustainable development. Full article

Tetra Pak packaging represents a significant advancement in the field of packaging. However, in recent decades, the emerging needs of modern consumers for high-quality foods with extended shelf life, along with the increasing concerns about food waste, have made conventional packaging inadequate. In response, packaging technologies are evolving towards smart packaging, which includes active and intelligent packaging. This innovative solution can extend products’ shelf life and contribute to the decrease in food waste, providing higher environmental and economic sustainability compared to conventional TetraPak packaging. The objective of this work is the life cycle assessment (LCA) and economic analysis of an innovative smart packaging system, which consists of an antioxidant layer (active packaging) and a chemical sensor to detect food spoilage (intelligent packaging). This study examines the potential of integrating active and intelligent components into packaging to enhance environmental performance relative to conventional Tetra Pak packaging, while also assessing the associated economic trade-offs of smart packaging adoption. The environmental footprint of the production, use and end of life of the packaging and the contained food products are examined through four use scenarios (baseline, best-case, average-case, and worst-case), considering that the application of smart packaging leads to the prevention of food waste at different rates. LCA demonstrated that the environmental performance of smart packaging is 29.17% lower in the climate change category in the average-case scenario. The economic analysis showed that smart packaging increases costs by EUR 9.28 × 10⁻², demonstrating a significant benefit with only a minimal cost increase. Therefore, the findings of this study can provide new perspectives in the rapidly evolving field of food packaging, promoting smart packaging as a viable solution for reducing food waste and improving sustainability. Full article

Sunflower press cake (SPC), a by-product of the edible oil industry, represents a promising source of plant-based protein. This study aimed to investigate and optimize protein recovery from SPC using conventional (CE) and advanced extraction techniques, including Ultrasound and Microwave-Assisted Extraction (UMAE), Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE). The protein content both in extracts and in the precipitated mass was measured through Lowry assay, while the amino acid profile of the extracted proteins under optimal conditions was analyzed via High-Performance Liquid Chromatography (HPLC). Extraction parameters were optimized using response surface methodology (RSM) for each method. Among the novel methods studied, UMAE and PLE demonstrated superior efficiency over CE, yielding higher protein recovery in significantly shorter extraction times. Optimal UMAE conditions (10 min, 0.03 g/mL, 450 W microwave power, and 500 W ultrasound power) yielded a precipitation yield (PY) of 21.2%, protein recovery in extract (PR_E) of 79.9%, and protein recovery in precipitated mass (PR_P) of 66.3%, with a protein content (PC_P) of 902.60 mg albumin eq./g. Similarly, optimal PLE conditions (6 min, 0.03 g/mL, and 50 °C) resulted in PY, PR_E, and PR_P of 17.7, 68.9, and 47.4%, respectively, with a PC_P of 932.45 mg albumin eq./g. EAE using Aspergillus saitoi protease was comparatively less effective. The amino acid profiling confirmed SPC as a valuable protein source, with glutamic acid, arginine, and aspartic acid being the most abundant. These results highlight the potential of UMAE and PLE as efficient strategies for valorizing edible oil industry by-products into high-quality protein ingredients for food and biotechnological applications. Full article

The usage of more than 30 billion straws a year has been reported in the European Union (EU), in 2020, one year before the official ban of single-use plastics in Europe. The impacts of this plastic waste on the environment and on our health are global and can be drastic. Since then, various alternative straws have emerged. This study assesses their effectiveness, primarily from an environmental perspective, to determine the best option among those available. Life-cycle assessment (LCA) was conducted using ReCiPe 2016 methodology and ISO 14040/44 standards, alongside a preliminary cost analysis and a consumer preference survey. The findings reveal that wheat straws demonstrated the lowest overall environmental impact, with a climate change contribution of only 0.0568 kg CO₂ eq. per year, while plastic straws showed the lowest cost at EUR 0.30 per year but contributed 0.084 kg CO₂ eq. Metallic straws, despite being reusable, had the highest washing-related emissions, with 85% of their annual impact (~0.169 kg CO₂ eq.) attributed to dishwashing. Paper and bioplastic alternatives showed up to 2.5 times higher climate impacts than plastic. Cost-wise, bamboo straws reached EUR 7.97/year, while silicone and metal straws were more economically favorable at EUR 1.17 and EUR 2.81, respectively. The consumer survey highlighted that 85% of users preferred traditional plastic straws, but 76% were open to reusable alternatives. From a socio-economic point of view, cost seems to play a minor role. However, consumers’ preferences towards the new products and their awareness of health and environmental risks are very significant factors affecting their approval of new alternatives and their displeasure towards traditional straw elimination. Full article

This study investigates the valorization of tomato by-products—peels, seeds, and juice—through innovative extraction and bioprocessing techniques. Lycopene recovery from tomato peels was optimized using ultrasound- and microwave-assisted extraction (UAE-MAE) with ethyl lactate as the solvent. The optimal conditions (0.03 g/mL, 500 W microwave power, 600 W ultrasound power) yielded a lycopene content of 37.08 mg/100 g of peels and an extraction yield (EY) of 91.20%. For tomato seeds, oil extraction methods, including conventional stirring, UAE-MAE, Soxhlet extraction, and pressurized liquid extraction (PLE), were evaluated. Conventional stirring achieved the highest oil yield (19.66%), followed closely by UAE-MAE (19.53%). However, PLE produced the highest lycopene content (44.0 mg/100 g oil) and significant levels of linoleic acid (544.7 mg/g oil), though Soxhlet extraction yielded slightly more (608.9 mg/g oil). Tomato juice was processed into high-nutritional value vinegar via a two-stage fermentation process. The final product had 5.42% acidity, a pH of 2.85, and retained a high lycopene content (9.19 mg/100 g). This study underscores the potential of innovative extraction and bioprocessing strategies for the valorization of tomato by-products, promoting waste reduction and the development of high-value functional products in alignment with principles of the circular bioeconomy. Full article

This study presents a Life Cycle Assessment (LCA) of a berry production system using osmotic dehydration and edible coating to extend the shelf life and improve the nutritional value. The goal is to evaluate environmental impacts, identify hotspots, and propose improvements. Osmotic dehydration is the main contributor to environmental impact, particularly due to the energy and resources required by apple juice as the osmotic agent. It contributes up to 0.64 kg CO₂ eq. per kg of blueberries, 1.36 kg CO₂ eq. per kg of raspberries, and 0.66 kg CO₂ eq. per kg of strawberries. The edible coating, however, has minimal environmental impact due to its low energy consumption and biodegradable materials. Packaging has a lower carbon footprint but contributes more to fossil fuel depletion and human toxicity. Raspberries show the highest human health impact (3.5 × 10⁻⁶ DALY/kg) and ecosystem impact (9.5 × 10⁻⁸ species.yr/kg), followed by strawberries (1.78 × 10⁻⁶ DALY/kg, 4.97 × 10⁻⁸ species.yr/kg) and blueberries (1.7 × 10⁻⁶ DALY/kg, 5.1 × 10⁻⁸ species.yr/kg), highlighting the greater environmental and health costs of raspberries. Despite the environmental burden of osmotic dehydration, it offers economic benefits by extending the shelf life, reducing losses, improving supply chain efficiency, and enhancing product quality, which leads to higher prices and profit margins. The study concludes that, while the environmental impacts of osmotic dehydration should be optimized, its economic and logistical benefits make it a promising preservation solution. Further research into eco-friendly practices is recommended to reduce ecological costs while maintaining commercial advantages. Full article

The coffee processing industry is amongst the most energy-intensive industrial sectors, with the roasting process requiring substantial quantities of energy. To enhance sustainability, various energy optimization and recovery methods have been proposed. This study evaluates the environmental benefits of integrating energy recovery techniques in a typical coffee processing industry using a Life Cycle Assessment (LCA) approach. Specifically, two alternative scenarios were compared to a baseline processing line; (i) Scenario A, which involves recycling hot air streams to reduce natural gas consumption, and (ii) Scenario B, which utilizes an Organic Rankine Cycle (ORC) to convert waste heat to electricity. The LCA analysis indicated that Scenario A achieved a 25% reduction in greenhouse gas emissions and an 18% decrease in fossil fuel use. Scenario B demonstrated even greater environmental benefits, with a 40% reduction in greenhouse gas emissions and a 36% decrease in fossil fuel depletion. These findings underline the potential of integrating energy recovery technologies to enhance the sustainability of coffee production, offering valuable insights for industry stakeholders and researchers focused on sustainable manufacturing practices. Full article

The increasing consumer demand for minimally processed and ready-to-cook food products has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory properties, and convenience. However, extending the shelf life of fresh-cut potatoes while preserving their organoleptic qualities remains a significant challenge. This review examines the effectiveness of emerging non-thermal technologies, such as osmotic dehydration (OD), high-pressure processing (HPP), pulsed electric field (PEF), and ohmic heating (OH), in processing fresh-cut potatoes. Among these, HPP and PEF have shown particular promise in extending shelf life and preserving sensory attributes, while OD and OH present advantages in maintaining nutritional quality. However, challenges such as high energy consumption, equipment costs, and industrial scalability limit their broader application. The use of natural preservatives and edible coatings is also explored as a means to enhance product quality and address the demand for clean-label foods. Further research is needed to optimize these technologies for large-scale production, reduce energy usage, and explore combined approaches for improved shelf life extension. This comprehensive review provides a critical analysis of the operational parameters of these technologies and their impact on the quality and shelf life of fresh-cut potatoes, identifying current research gaps and proposing directions for future studies. Full article

The evolving modern lifestyle influences consumer dietary habits, driving the demand for new food products rooted in traditional healthy foods with greater health benefits. The Mediterranean diet, characterized by low animal fat intake and high vegetable consumption, has been shown to protect against heart disease, cancer, and obesity. Fermented olives, integral to this diet, are known for their high phenolic content, antioxidant activity, and beneficial unsaturated fatty acids. This study evaluates the environmental and economic benefits of integrating alternative/effective technologies, such as osmotic dehydration and edible coating, into conventional olive production processes, aiming to develop traditional Greek table olives with reduced salt content, enhanced nutritional characteristics, and extended shelf life. A Life Cycle Assessment (LCA) analysis was conducted following the ISO 14040 and 14044 guidelines, adopting the ReCiPe 2016 (H) impact assessment methodology. Additionally, a preliminary economic evaluation including detailed planning, cost estimation, and process simulation was conducted. The results indicate significant environmental and economic advantages of the studied methods, despite more resources being required, making it a sustainable and promising approach for the production of high-quality fermented olives. Full article

The meat processing industry is rapidly growing, aiming to enhance the accessibility and affordability of meat products. However, this vital sector also presents significant environmental and social challenges alongside substantial waste management issues. Efforts to improve sustainability in this industry include introducing advanced waste treatment technologies. This study evaluates the overall sustainability of the meat processing industry by comparing the current waste treatment system with an advanced system incorporating improved technologies for water reuse, solid waste valorization, and energy production. We conducted environmental, social, and economic Life Cycle Assessments (LCAs) using OpenLCA and the SOCA v2 database, with 1 kg of processed meat as the functional unit. The comparative analysis highlights significant improvements in the ‘50%’ scenario, where half of the wastewater undergoes advanced treatment. Environmental impacts decreased notably: Freshwater Eutrophication and Human Carcinogenic Toxicity by 25.9% and 31.5%, respectively, and Global Warming and Fossil Resource Scarcity S by 9.2% and 8.8%. Social risk indicators improved by 33.7% to 37.0%. The treatment system achieved a cost saving of EUR 0.00187 per kg of meat (EUR 63,152.70 annually), though these results are specific to this study and heavily dependent on the location and time period. Further analysis of four scenarios, including the baseline, demonstrated that increasing the proportion of wastewater treated by the new system improved environmental, social, and economic outcomes, with the 75% treatment scenario proving the most sustainable. Overall, the advanced treatment system significantly enhances sustainability in the meat industry, promoting a more environmentally, socially, and economically friendly waste management approach. Full article

The meat processing industry is a very energy-intensive and water-demanding industry that produces large amounts of solid and aqueous wastes. Therefore, methods for the effective treatment of the produced wastes have been studied in order to treat and reuse water within the industry and valorize the solid wastes for the production of energy and value-added products. The primary aim of this work is to evaluate the overall sustainability of energy produced from solid waste valorization and wastewater treatment in the meat processing industry via Life Cycle Assessment (LCA). For this purpose, the total environmental impact of a typical meat industry that utilizes conventional waste management methods (Scenario A) was evaluated and compared with two different industries with appropriate waste treatment/valorization processes. In the first studied valorization scenario (Scenario B), waste management is conducted using anaerobic digestion, composting, membrane bioreactors, and ultraviolet (UV) treatment, whereas in the second studied valorization scenario (Scenario C), aeration treatment, chlorination, and hydrothermal carbonization (HTC) are the selected treatment techniques. As expected, it is evident from this LCA study, that both Scenarios B and C exhibited a significantly improved environmental footprint in all studied indicators compared with Scenario A, with the reduction in certain environmental impact categories reaching up to 80%. Between the two studied alternative scenarios, the biggest improvement in the environmental footprint of the meat industry was observed in Scenario C, mainly due to the substantial quantity of the produced thermal energy. According to the results of the present case study, it is evident that the incorporation of appropriate methods in the meat industry can result in the efficient generation of energy and a significant improvement in the environmental footprint contributing to environmental safety and sustainability. Full article

Food systems account for 21–37% of total net anthropogenic greenhouse gas emissions. At the same time, in the European Union, the retail and consumption stages account for half of the total food waste produced across the entire food supply chain. For this, there is a continuous development of novel packaging materials to extend the shelf life of fresh products and thus reduce food waste produced at these stages. The aim of the present research is to examine the environmental performance of such materials enriched with antioxidant and antimicrobial compounds by considering their effect on the shelf-life extension of packed fresh tomatoes. In particular, two novel packaging films, a film with incorporated tomato leaf-stem extract and Flavomix through extrusion and a film coated with zein nanofibers containing the aforementioned bio-active compounds through electrospinning were studied for the packaging of fresh tomatoes and compared to conventional polypropylene packaging film. An antioxidant effect was recorded for both films achieving a shelf life prolongation of three days. Moreover, both films exhibited in vitro antibacterial activity against Staphylococcus aureus and Escherichia coli. In addition, antimicrobial activity was observed against yeast and molds and the total viable bacterial count in packed fresh tomatoes. The environmental benefits were evaluated using a life cycle assessment. The results indicated a decrease in the environmental impacts by 14% considering the entire food supply chain for both novel films. The environmental performance of novel film production by extrusion shows an increased impact of 31% compared to conventional film, while nanocoating shows an increased impact of 18%. Full article

The canned fruits industry utilizes high amounts of water and energy, which results in the generation of vast quantities of wastewater and solid waste. The main scope of this study was to compare the environmental footprint of a canned fruits industry (alternative scenario) equipped with appropriate processes (pulsed electric fields, anaerobic digestion, composting, membrane bioreactors, and ultraviolet treatment) that sufficiently save energy and valorize production wastes to a typical setup that uses conventional waste methods (conventional scenario) via conducting a life cycle assessment study. Based on the results, the life cycle assessment confirmed the fact that the incorporation of the proposed methods, as described in the alternative scenario, dramatically reduced the environmental footprint of the industry, with certain environmental impact categories reaching a decrease of up to 90.00%. More specifically, according to the obtained results, a decrease of 11.81, 64.56, and 89.79% in regards to climate change, freshwater ecotoxicity, and freshwater consumption, respectively, was achieved in the alternative scenario compared to the conventional method. The study verified the environmental advantages of integrating such energy saving and waste treatment/valorization technologies across the canned fruits industry’s processing chain, contributing to environmental sustainability and safety. Full article