Search Results (64)

The rubber industry is facing major socio-economic and environmental constraints. Rubber-based agroforestry systems represent a more sustainable solution through the diversification of income and the provision of greater ecosystem services than monoculture plantations. Participative approaches are known for their ability to co-construct solutions with stakeholders and to promote a positive impact on smallholders. This study therefore implemented a participatory research process with stakeholders in the natural rubber sector for the purpose of improving inclusion, relevance and impact. Facilitation training sessions were first organised with academic actors to prepare participatory workshops. A working group of stakeholder representatives was set up and participated in these workshops to share a common representation of the value chain and to identify problems and solutions for the sector in Indonesia. By fostering collective intelligence and systems thinking, the process is aimed at enabling the development of adaptive technical solutions and building capacity across the sector for future government replanting programmes. The resulting adaptive technical packages were then detailed and objectified by the academic consortium and are part of a participatory plant breeding approach adapted to the natural rubber industry. On-station and on-farm experimental plans have been set up to facilitate the drafting of projects for setting up field trials based on these outcomes. Research played a dual role as both knowledge provider and facilitator, guiding a co-learning process rooted in social inclusion, equity and ecological resilience. The initiative highlighted the potential of rubber cultivation to contribute to climate change mitigation and food sovereignty, provided that it can adapt through sustainable practices like agroforestry. Continued political and financial support is essential to sustain and scale these innovations. Full article

Ensuring the safety and quality of perishable agrifood products throughout the supply chain is essential. Key parameters, such as temperature and humidity, must be consistently monitored to prevent spoilage, maintain nutritional value, and minimise health risks. Fluctuations in transportation conditions can compromise product integrity, leading to deterioration and an increased risk of foodborne illness. Monitoring agrifood supply chains is essential, from packaging to last-mile delivery. Distribution methods that rely on non-automated monitoring systems, such as manual temperature measurements, are error-prone due to the failure of manual treatments and increase the likelihood of product deterioration. Emerging sensor technologies and the rapid development of Information and Communication Technologies offer new possibilities for real-time tracking, enabling stakeholders to maintain optimal conditions and monitor aesthetic, physicochemical, and nutritional quality. This paper proposes a cost-effective temperature and humidity traceability system that utilises wireless sensor networks (WSN) and Internet of Things (IoΤ) services to monitor perishable products within the agrifood supply chain ecosystem. It also provides an overview of recent innovations in sensor technologies, along with food quality indicators relevant to real-time monitoring of food quality. The proposed research examines the available sensor technologies and methodologies that enable continuous monitoring of agrifood supply chains. Moreover, the paper presents a pilot full-scale project from both functional and technological perspectives. Full article

Cacao is a food of global interest. Currently, the industry primarily utilizes the seed, which represents between 21% and 23% of the total fruit weight. In 2023, global production reached 5.6 million tons of fermented dry cacao beans, while approximately 25.45 million tons corresponded to cacao residues. The objective of this review was to compile and analyze alternatives for the utilization of cacao by-products. The methodology involved technological surveillance conducted in specialized databases between 2015 and 2025. Metadata were analyzed using VOSviewer software version 1.6.20. Priority was given to the most recent publications in high-impact indexed journals. Additionally, 284 patent documents were identified, from which 15 were selected for in-depth analysis. The reviewed articles and patents revealed a wide range of industrial applications for cacao by-products. Technologies including ultrasonic and microwave-assisted extraction, phenolic microencapsulation, cellulose nanocrystal isolation and targeted microbial fermentations maximize the recovery of polyphenols and antioxidants, optimize the production of high-value bioproducts such as citric acid and ethanol, and yield biodegradable precursors for packaging and bioplastics. The valorization of lignocellulosic by-products reduces pollutant discharge and waste management costs, enhances economic viability across the cacao value chain, and broadens functional applications in the food industry. Moreover, these integrated processes underpin circular economy frameworks by converting residues into feedstocks, thereby promoting sustainable development in producer communities and mitigating environmental impact. Collectively, they constitute a robust platform for the comprehensive utilization of cacao residues, fully aligned with bioeconomy objectives and responsible resource stewardship. Full article

The vast majority of ocean plastics originate from land and are transported over long distances to their final sink. Yet, our current understanding of transfer mechanisms through rivers and estuaries remains poor due to a lack of consistent methods for assessing and monitoring plastic waste. In this study, we quantify and characterize the abundance of plastics in the Tijuana River estuary, located along the U.S.–Mexico border. We found a total of 2804 plastic debris items, of which 79.3% were sampled during heavy rainfalls and 20.7% during the dry period. Overall, most plastics were attributed to five economic sectors: packaging, food, construction, fishing, and tourism, highlighting losses during the use and waste management phases of the plastic’s value chain. Based on the results of the analysis, consistent monitoring of plastic pollution is recommended for managing variable plastic loads. Full article

The Amazon region’s rich biodiversity supports a bioindustry model that utilizes various biological assets from different plant species, and where it will add value to existing production chains, starting to supply bio industrialized products and not just primary products. Guarana (Paullinia cupana) is rich in bioactive compounds that interest the food and pharmaceutical industries. Thus, the main objective of this review is to present ways to add value to the guarana production chain by developing bioproducts using the residues generated in its processing. During processing, various residues are generated, as follows: peel (corresponding to 30% of the total mass of the fruit), and pulp (aryl), shell, and spent seeds, which have potential for application according to their characteristics. These residues were used to obtain bioactive compounds (catechins, theobromine, and caffeine) through different types of extraction (conventional, enzymatic, and pressurized liquid), and, subsequently, encapsulation. They were also applied in biodegradable and active packaging. Due to the high hemicellulose concentration, residual guarana seeds’ characteristics could potentially produce xylooligosaccharides (XOS). Therefore, the concept of biorefinery applied within the guarana production chain provides products that can be studied in the future to determine which processes are viable for expanding and valuing the productive chain of this fruit, in addition to strengthening sustainable development in the Amazon. Full article

The development of bio-based and biodegradable materials is critical for reducing environmental impact and addressing global challenges associated with the extensive use of plastics in packaging applications. In this study, linear oligomers of butylene succinate (OBS) with three different molecular weights were synthesized using succinic acid (SA) and 1,4-butanediol (BDO), both monomers derived from biomass. The synthesized fully bio-based OBS samples were characterized in terms of their molecular structure, degree of polymerization, crystallinity, and thermal properties, showcasing their potential as additives for biopolymers in food packaging. Oligomers with weight-average molecular weight (M_w) values of 2050 g·mol⁻¹ (OBS-L), 16,150 g·mol⁻¹ (OBS-M), and 33,147 g·mol⁻¹ (OBS-H), and Ð values in the 1.7–1.8 range were successfully synthesized. The results showed that the thermal degradation stability of OBS slightly increased, while the crystallinity decreased with increasing molecular weight. Furthermore, the analysis of the evolution of the lattice parameters suggested that oligomers with shorter chains favored crystal organization, resulting in a crystal unit cell with denser packing. Full article

This study explores the transformative role of IoT in enhancing efficiency across the food value chain. It combines secondary and primary research to identify factors that influence IoT adoption in the food sector. A thematic–bibliometric analysis (2010–2024) highlights key themes related to IoT use in the industry, particularly in food packaging and supply chain optimization. The primary research, based on 162 questionnaires, examines factors influencing IoT adoption, such as perceived usefulness, ease of use, self-efficacy, and personal innovativeness. Results show that IoT awareness strengthens the impact of personal innovativeness on attitudes toward IoT. Additionally, a positive attitude significantly influences the intention to use IoT. These findings underline IoT’s potential to enhance efficiency, reduce waste, and positively impact the food industry, emphasizing the importance of increasing awareness to foster its adoption. Full article

This study examines market actors’ perspectives on agri-food data sharing within traceability- and transparency-oriented digital systems, which are crucial for enhancing sustainable food supply chains. Drawing on the ‘Digital Food Passports’ pilot in Poland, the research aimed to identify factors influencing market actors’ willingness to share data to provide reliable and comprehensive information on the origin, journey, and quality of agri-food products. Through thematic analysis, key motivators and barriers to stakeholder engagement were identified. Findings highlight the necessity of a clear value proposition for all actors within the production and distribution chain to invest resources and time in additional data-exchange systems. For farmers, reducing burdensome reporting procedures and providing direct financial incentives were key motivators. Agri-food processing, transport, and packaging companies viewed data collaboration as a practical tool to ensure high-quality raw materials and promote premium-priced food. Appropriate data management policies were critical for all stakeholders. While sustainability was recognized as important, opportunities for collaboration going beyond economic considerations were not widely explored. Additionally, concerns about how data will be interpreted—even among producers demonstrating sustainable practices—emerged as a significant issue, a topic not extensively discussed in the existing literature. These findings underscore the need for data-sharing strategies that better align economic benefits with broader sustainability goals. Further research should also explore strategies to mitigate concerns over data misinterpretation to encourage greater involvement in data-sharing initiatives. Full article

Biodegradable packaging offers an affordable and sustainable solution to global pollution, particularly in developing countries with limited recycling infrastructure. Starch is well suited to develop biodegradable packages for foods due to its wide availability and simple, low-tech production process. Although the development of starch-based packaging is well documented, most studies focus on the laboratory stages of formulation and plasticization, leaving gaps in understanding key phases such as raw material conditioning, industrial-scale molding, post-production processes, and storage. This work evaluates the value chain of starch-based packaging in developing countries. It addresses the challenges, equipment, and process conditions at each stage, highlighting the critical role of moisture resistance in the final product’s functionality. A particular focus is placed on replacing single-use plastic packaging, which dominates food industries in regions with agricultural economies and rich biodiversity. A comprehensive analysis of starch-based packaging production, with a detailed understanding of each stage and the overall process, should contribute to the development of more sustainable and scalable solutions, particularly for the replacement of single-use packages, helping to protect vulnerable biodiverse regions from the growing impact of plastic waste. Full article

The incorporation of biopolymers and natural colorants in smart packaging has garnered significant attention in the food packaging industry. This study investigates the design and characterization of novel fibrous films incorporating betalain extract (BE) from Stenocereus thurberi in poly (lactic acid) (PLA). An electrospinning technique was developed with varying PLA concentrations (2%–12% w/v) and BE concentrations (8%–12% w/v) to create a colorimetric freshness indicator. BE was characterized by quantifying its phytochemical content and assessing its antioxidant capacity. Morphological and structural analyses included scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), polydispersity index (PI), mechanical properties, and functional characteristics such as ammonia sensitivity and total antioxidant activity. The results indicated that the incorporation of BE significantly influenced the average diameter of the nanofibers, ranging from 313 ± 74 nm to 657 ± 99 nm. SEM micrographs showed that PLA12-BE12 films exhibited smooth surfaces without bead formation. The FTIR analysis confirmed effective BE incorporation, revealing intermolecular interactions between the betalain molecules and the PLA matrix, which contributed to enhanced structural and functional stability. The mechanical properties analysis revealed that moderate BE additions (8%–10% w/v) enhanced the Young’s modulus and tensile strength, while higher BE concentrations (12% w/v) disrupted the polymer network, reducing these properties. Additionally, the strain at break decreased significantly with BE incorporation, reflecting limited molecular chain mobility. Increasing BE concentration notably improved antioxidant activity, with the BE concentration of 12% (w/v), the ABTS•+, DPPH•, and FRAP radical scavenging activities at the highest values of 84.28 ± 1.59%, 29.95 ± 0.34%, and 710.57 ± 28.90 µM ET/g, respectively. Ammonia sensitivity tests demonstrated a significant halochromic transition from reddish-pink to yellow, indicating high sensitivity to low ammonia concentrations. The possible mechanism is alkaline pH induces aldimine bond hydrolysis and generates betalamic acid (yellow) and cyclo-DOPA-5-O-ß-glucoside (colorless) The fibrous films also exhibited reversible color changes and maintained good color stability over 30 days, emphasizing their potential for use in smart packaging applications for real-time freshness monitoring and food quality assessment. Full article

Nowadays, incorporating quaternary ammonium groups into polymers is one of the most promising strategies for preparing antimicrobial biomaterials for general applications. The main objective of this work was to evaluate the effect of different concentrations of antimicrobial quaternary polymers in gelatin- and starch-based films for the development of active materials intended for applications in food packaging and medical fields. Two antimicrobial biobased polymers, called MeFPIAx (MeFPIA1 and MeFPIA2), were previously synthesized through the radical polymerization of itaconic acid (IA), followed by their subsequent functionalization and modification. Both polymers were incorporated into a new blend of gelatin and starch (15% w/w, 4:1 mass ratio), using glycerol (30% w/w) as a plasticizer. Films were prepared using the casting technique from aqueous dispersions of the polymers and their structure was characterized by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance (FTIR-ATR). The findings of this study showed the addition of MeFPIAx had a significant effect (p < 0.05), resulting in films with higher tensile strength (TS) and a higher Young’s modulus (YM), with values close to 20 MPa and exceeding 250 MPa, respectively. On the other hand, elongation at break (EB) values lower than 80% were obtained. Additionally, the swelling was reduced from ~400% to 100% and a reduction in water vapor permeability (P_w) was observed, thanks to the increased interaction between the polymeric chains. Differential scanning calorimetry (DSC) scans showed that the addition of MeFPIAx increased the glass transition temperatures (T_g) from 29 °C to 65 °C. Furthermore, thermogravimetry analysis (TGA) indicated an increase in the initial degradation temperatures, suggesting that the films were more thermally resistant. Finally, the films exhibited slight antioxidant activity but significant antimicrobial activity, achieving bacterial reduction values greater than 70% with the incorporation of MeFPIAx polymers against Gram-positive Staphylococcus aureus. Full article

This paper aims to explore how to optimise the efficiency of food and beverage supply chains by focusing on transportation and mobility. This paper highlights the role of advanced technologies such as blockchain, artificial intelligence (AI), and Internet of Things (IoT) in traceability, demand prediction, and real-time equipment monitoring. It also points out that sustainable practises such as eco-friendly packaging, optimised logistics, and collaborative planning can reduce environmental footprints and operating costs. Moreover, it stresses challenges such as time variability, perishability, and regulatory compliance, and the need for adapting to consumer trends. This paper holds value as a possible introductory text for the extensive realm of sustainable supply chain management and it could assist practitioners in gaining a comprehensive understanding of the extensive academic literature. Full article

The current research is devoted to the development and characterization of green antimicrobial polymer biocomposites for food packaging applications. The biocomposites were developed by melt compounding on the basis of two different succinate polymer matrices with varying chain stiffness—polybutylene succinate (PBS) or its copolymer with 20 mol.% of polybutylene adipate (PBSA). Fungi chitosan oligosaccharide (C98) and crustacean chitosan (C95) were used as antimicrobial additives. The rheological properties of the developed biocomposites were determined to clear out the most suitable temperature for melt processing. In addition, mechanical, thermal, barrier and antimicrobial properties of the developed biocomposites were determined. The results of the investigation revealed that PBSA composites with 7 wt% and 10 wt% of the C98 additive were more suitable for the development of green packaging films because of their higher ultimate elongation values, better damping properties as well as their superior anti-microbial behavior. However, due to the lower thermal stability of the C98 additive as well as PBSA, the melt processing temperatures of the composites desirably should not exceed 120 °C. Additionally, by considering decreased moisture vapor barrier properties, it is recommended to perform further modifications of the PBSA-C98 composites through an addition of a nanoclay additive due to its excellent barrier properties and thermal stability. Full article

Cytotoxicity is a critical parameter for materials intended for biological applications, such as food packaging. Shape-memory polyurethanes (SMPUs) have garnered significant interest due to their versatile properties and adaptability in synthesis. However, their suitability for biological applications is limited by the use of aromatic isocyanates, such as methylene diphenyl 4,4′-diisocyanate (MDI) and toluene diisocyanate (TDI), which are commonly used in SMPU synthesis but can generate carcinogenic compounds upon degradation. In this study, thermo-responsive shape-memory polyurethanes (SMPUs) were synthesized using poly(tetramethylene ether) glycol (PTMG) and castor oil (CO) as a chain extender with four different isocyanates—aromatic (MDI and TDI), aliphatic (hexamethylene diisocyanate [HDI] and isophorone diisocyanate [IPDI])—to evaluate their impact on polyurethane cytotoxicity. Cytotoxicity assays were conducted on the synthesized SMPU samples before and after exposure to light-induced degradation. The results showed that prior to degradation, all samples exhibited cell proliferation rates above 90%. However, after degradation, the SMPUs containing aromatic isocyanates demonstrated a drastic reduction in cell proliferation to values below 10%, whereas the samples with aliphatic isocyanates maintained cell proliferation above 70%. Subsequently, the influence of polyol chain length was assessed using PTMG, with molecular weights of 1000, 650, and 250 g·mol⁻¹. The results indicated that the SMPUs with longer chain lengths exhibited higher cell proliferation rates both before and after degradation. The thermal and mechanical properties of the SMPUs were further characterized using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), and thermomechanical analysis (TMA), providing comprehensive insights into the behavior of these materials. Full article

Food waste and by-products are intricately linked to sustainable food production, as reducing waste can play a significant role in achieving a more sustainable and efficient food system. Sustainable utilization and recovery of by-products can significantly contribute by creating strategies that can lead to cost savings and increased efficiency across the food supply chain. Worldwide, more than 40% of whey from cheese production is discarded, resulting in the loss of valuable nutrients and potentially polluting the environment. Effective use of whey reduces environmental impact and enhances manufacturing sustainability. Thus, a circular approach to food waste management in the dairy industry supports sustainability goals and creates opportunities for innovation. Whey contains most of the soluble components of milk, including a large number of serum proteins and all the essential amino acids, making it suitable for producing beverages with high nutritional value. This study aims to produce whey-based beverages with different additions to obtain dairy products with high nutritional value. Three different ingredients, sea buckthorn, ginger, and cinnamon, were chosen for their numerous health benefits to the consumer. Six samples were prepared utilizing both unmodified and deproteinized whey in a 75% proportion, with the addition of 25% sea buckthorn juice, 0.75% ginger juice, and 0.2% cinnamon powder. The resultant samples were packaged in 200 mL bottles and maintained at a controlled temperature of 6 °C to ensure optimal preservation. Given the paramount importance of consumer acceptability in novel beverage development, a comprehensive evaluation was conducted to assess the sensory properties of the formulated beverages. In addition, physico-chemical properties and their evolution over 14 days of storage were examined. The sample containing whey, sea buckthorn juice, ginger juice, and cinnamon powder received the highest marks from the tasters. The values of the physico-chemical parameters varied depending on the type of whey used and the storage period. Thus, a pH of approximately 5 and an acidity between 30 and 80 °T were recorded. The average lactose content was 4%, the average protein content was 2.5%, and the total soluble solids content was 11.5 °Brix. The beverages developed in this study represent viable alternatives for diversifying food production through sustainable, environmentally friendly technological variants. By applying circular economy principles, these products contribute to reducing food waste in the dairy industry. Full article