Food Delivery System Research Articles

High internal phase Pickering emulsions stabilized by walnut protein–galactooligosaccharide nanoparticles: effect of cinnamon oil entrapment

Abstract Walnut protein–galactooligosaccharide (WalPI–GOS) nanoparticles were used to prepare high internal phase Pickering emulsions (HIPPEs). The entrapment properties of HIPPEs for cinnamon oil were investigated by varying the ratios of camellia and cinnamon oils (cinnamon oil contents: 0%, 2.5%, 5.0%, 10%, 15%, and 20%), and the droplet size, rheological properties, Raman spectroscopy results, microstructure, thermal stability, storage stability, and antioxidant activity of HIPPEs were determined. Results showed that the droplet size of HIPPEs increased with increasing cinnamon oil content. Among samples, HIPPEs with the cinnamon oil content of 10% had the highest storage and loss moduli and apparent viscosity (13.64 Pa·s). However, the thixotropic recovery ability of HIPPEs decreased with the increase in cinnamon oil content. Raman spectroscopy and microstructural analysis revealed that proteins covalently cross-linked with cinnamaldehyde to form a three-dimensional network structure, which showed the highest stability when the cinnamon oil content was 10%. HIPPEs exhibited high thermal stability without delamination after heating, as well as good storage stability without delamination or discoloration after 15 days of storage at 25 °C and 50 °C. Among samples, HIPPEs with 10% cinnamon oil content had the lowest POV and MDA values during storage. The addition of cinnamon oil significantly enhanced the antioxidant activity of HIPPEs. In summary, the best overall performance of HIPPEs was achieved at a cinnamon oil content of 10%. This result provides a theoretical foundation for the development of WalPI and the application of cinnamon oil in food, as well as a theoretical basis for the development of novel food delivery systems.

The potential of autonomous delivery services to increase fast food consumption.

Technological innovations in the online food delivery sector include the use of autonomous delivery vehicles. The aim of the present study was to investigate consumers' intentions to use these services once they are widely available and their motivations for using them to access unhealthy food. Online survey including a vignette describing a future world where autonomous food deliveries are in common use in both metropolitan and non-metropolitan areas. Australia. 1078 Australians aged 18 years and older, nationally representative by sex, age, and location (metropolitan versus non-metropolitan residence). Around half of the sample reported intending to use an autonomous food delivery service at least once per week for fast food (53%) and/or healthy pre-prepared food (50%). Almost two-thirds (60%) intended using autonomous vehicle deliveries to receive groceries. Around one in five (17%) anticipated an increase in their fast food intake as a result of access to autonomous delivery services compared to one in two (46%) expecting others' total fast food intake to increase. The most common reason provided for using autonomous food deliveries was increased convenience. More frequent current fast food ordering, higher socioeconomic status, younger age, and regional location were significantly associated with an anticipated increase in fast food consumption. The emergence of autonomous food delivery systems may bring both benefits and adverse consequences that in combination are likely to constitute a substantial regulatory challenge. Proactive efforts will be required to avoid negative public health nutrition outcomes of this transport evolution.

Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes

Blueberry anthocyanins (ACNs) have been widely applied in the food industry and medicine due to their numerous beneficial properties. However, the stability of ACNs is extremely poor. This study aimed to develop a delivery system for ACNs using nanocomplexes prepared from gellan gum (GG) and whey protein isolate (WPI) via Maillard reaction. The effects of the GG-WPI nanocomplexes on the stability, antioxidant capacity, and bioavailability of ACNs were investigated. FTIR, fluorescence spectroscopy, and UV–vis absorption spectroscopy revealed covalent bonding between the GG and WPI in the nanocomplexes. The nanocomplex demonstrated a good loading efficiency for ACNs (60.34 %), with a particle size of 368.42 nm. It also showed better stability and bioaccessibility than free ACNs, and their DPPH radical scavenging capacity reached a maximum of 63.11 %. Our research is significant for developing novel multifunctional foods and constructing high-performance food delivery systems.

Cross regional online food delivery: Service quality optimization and real-time order assignment

Online food delivery (OFD) represents a rapidly evolving e-business application that leverages cloud computing data centers, playing a crucial role in meeting the demands of urban lifestyles. With diverse order fulfillment features and increasing expectations for service quality, the task of effectively assigning riders for timely long-distance, cross-regional deliveries presents a significant engineering challenge. Previous studies often relied on traditional rider allocation methods that fail to account for varying capacities, or they utilized non-intelligent systems that did not adequately address fluctuating order demands and service delays. In this study, we introduce a robust Mixed Integer Linear Programming (MILP) optimization framework designed to minimize the total service time and delivery cost for cross-regional orders. This framework divides a large OFD area into multiple regions and utilizes both transfer vehicles and riders to optimize deliveries. To enhance the predictive accuracy of our model, we incorporate advanced machine learning techniques. Specifically, we employ the Long Short-Term Memory (LSTM) model to forecast regional order demands accurately, reflecting the dynamic nature of the marketplace. Additionally, Extreme Gradient Boosting (XGBoost) is tailored to dynamically predict travel times from restaurants to customer locations, facilitating more precise scheduling and resource allocation within the MILP framework. These machine learning techniques significantly bolster the MILP framework by providing detailed, accurate predictions that improve decision-making processes and adaptability to real-time conditions. Acknowledging the complexity of this optimization problem, we further enhance our approach by integrating a meta-heuristic algorithm, Adaptive Large Neighbor Search (ALNS), which efficiently assigns orders to the appropriate transfer vehicles and riders within polynomial time. Our Cross Regional Online Food Delivery (XROFD) system is meticulously designed to optimize both customer satisfaction and rider incentives. Simulation experiments confirm that the XROFD system not only reduces service times and delivery costs but also markedly enhances customer satisfaction and provides superior incentives for riders, outperforming existing state-of-the-art methods.

A Markov Model Based Study of Waiting Time of a Dynamic Distribution Agent in an Online Food Delivery System

A Markov Model Based Study of Waiting Time of a Dynamic Distribution Agent in an Online Food Delivery System

A Framework for Enhancing Online Food Delivery Systems with Fog Computing

A Framework for Enhancing Online Food Delivery Systems with Fog Computing

The impacts of coupon and discount on exposure and various stages of conversion funnel: An empirical investigation of the online food delivery service

AbstractWith the rapid development of delivery services, online‐to‐offline food delivery systems provide merchants the traffic support and marketing efforts to reach potential customers. Monitoring customer behavior allows us to measure conversion rates and analyze the relationship between marketing performance and the efforts of platforms or merchants. This study investigates the impact of incentives, including coupons from platforms and discounts from merchants, on exposure and conversion rates for different merchants. Besides, the dynamic analysis demonstrates significant adverse effects of lagged incentives on exposure and click rate. Platforms and merchants of online food delivery services stand to benefit from these insights.

In Vitro Antioxidant Activity of Liposomal Formulations of Sea Buckthorn and Grape Pomace.

This study evaluated the impact of the encapsulation of sea buckthorn and grape pomace extracts in liposomal formulations on the retention and release of bioactive compounds and their antioxidant activity. The profile and composition of lipophilic extracts of sea buckthorn and hydrophilic extracts of grape pomace were analyzed. Encapsulation efficiency, retention rate, and the content of bioactive compounds encapsulated in liposomal formulations prepared in two media-water and ethanol-were evaluated. The encapsulation efficiency varied between 84 and 90%, indicating the superior encapsulation of the bioactive compounds. The retention rate varied between 79 and 86%, which indicated the stability of the liposome-encapsulated compounds over time. The antioxidant activity of the encapsulated samples was determined in vitro, under the conditions of gastric (pH 1.8) and intestinal (pH 8.2) digestion, in relation to the non-encapsulated extracts. The antioxidant activity of both liposomal formulations was higher than that of the nonencapsulated extracts during gastric digestion. Moreover, an increase over time in the antioxidant activity, expressed as % DPPH inhibition, was observed for all samples, with around 90% DPPH inhibition for non-encapsulated extracts and 92% for the encapsulated extracts, demonstrating the stability of bioactive compounds in acidic pH. Oppositely, when exposed to intestinal simulated digestion (alkaline pH), the antioxidant activity decreased over time to around 24% DPPH inhibition for both encapsulated and nonencapsulated extracts. These results provide a foundation for the further development and application of liposomal delivery systems in functional foods.

Perceived service quality and risks towards satisfaction of online halal food delivery system: from the Malaysian perspectives

PurposeThe purpose of this study is to ascertain service quality (halal values, assurance, meal quality, reliability, security, system and traceability) and perceived risks (financial, quality, environment, social, time, psychology and health) and its influence on satisfaction, as well as trust concerning online halal food delivery system (OHFDS).Design/methodology/approachThis study uses quantitative methodology, through an online survey, by using purposive sampling across a sample size of 423 respondents. The analysis of data was conducted using SmartPLS.FindingsThe results of the findings indicate that assurance and halal values have an influence on satisfaction, as well as trust; nonetheless, only reliability has an impact on satisfaction. On the other hand, perceived health and financial risks have negative influence on trust and satisfaction toward OHFDS. In addition, perceived psychological and financial risks are found to have negative impacts on trust of OHFDS.Research limitations/implicationsThe theoretical value of this study is the testing of perceived service quality and risks concerning OHFDS in the same model, thereby contributing to a deeper understanding of its impact on trust and satisfaction toward the online food service delivery industry. The results of this study may appear as a starting point for researchers who wish to conduct further studies on the same topic.Practical implicationsThis study suggests that the service providers need to boost their efforts in establishing high quality service and, simultaneously, reduce perceived risks, to develop satisfaction and trust toward OHFDS.Social implicationsThe long-term consequence of the business's achievement is that it makes it simpler for customers to have confidence in, be satisfied with and recommend the service providers to others.Originality/valueA number of research investigations have been conducted among Muslims, specifically in the Asian region, which have yielded crucial data regarding consumer behavior toward halal products, such as food and tourism. This study, nonetheless, remains close with other studies on halal food, except that it adds together the knowledge of perceived quality and risks, as to gain a deeper understanding of the experience customers have on food, through online service delivery.

Navigating the adoption landscape of blockchain in food delivery: a UTAUT perspective

PurposeThis study explores the factors impacting user adoption and trust in blockchain-based food delivery systems, with a spotlight on the Open Network for Digital Commerce (ONDC). In the evolving food delivery sector, blockchain offers transparency and efficiency. Through the Unified Theory of Acceptance and Use of Technology (UTAUT) lens, this research provides insights for businesses and policymakers, highlighting the importance of blockchain’s integration into food delivery.Design/methodology/approachThe research employed the UTAUT and its extensions as the theoretical framework. A structured questionnaire was developed and disseminated to users of the ONDC platform, and responses were collected on a seven-point extended Likert scale. The analyses were undertaken employing the partial least squares (PLS) methodology and structural equation modelling (SEM).FindingsKey factors like performance expectancy, effort expectancy and social influence were found influential for adoption. Trust played a central role, while perceived risk didn’t significantly mediate the adoption process. Digital culture didn’t significantly moderate the adoption intention.Originality/valueThis research adds to the existing body of knowledge by providing empirical insights into user adoption and trust in blockchain-based food delivery platforms. It is among the pioneer studies to apply the UTAUT model in the realm of blockchain-based food delivery platforms, thereby offering a unique perspective on the dynamics of user behaviour in this emerging field.

Antioxidant benefits of Ecklonia radiata algae phenolic extracts in food grade omega-3 delivery systems

Seaweed phenolics are an attractive, sustainable source of natural phenolic antioxidants, and have potential for stabilising complex food and feed systems. In the present study, three seaweeds collected along the Victoria coastline of Australia were extracted and screened for phenolic content and antioxidant activity. A 70/30 ethanol/water extract of Ecklonia radiata was selected and major phenolics were characterised using LC-ESI-QTOF-MS/MS, with eckol-type phlorotannins being the identified as the most abundant in this extract. This Ecklonia radiata extract was able to oxidatively stabilise tuna oil-in-water emulsion at low concentrations but showed some pro-oxidant effects in at higher concentrations in both emulsions and microcapsules omega-3 delivery systems. Ecklonia radiata phenolics are useful for oxidative stabilisation but results indicate that phenolic levels need to be specifically tailored for each application, particularly for complex food delivery systems.

Improvement of Stress Resistance of Microencapsulated Lactobacillus plantarum by Emulsion Electrospinning.

Probiotics have become increasingly recognized for their potential health-promoting properties; however, the viability of probiotics can be affected by storage and transportation processes as well as the stressful environment of the human digestive tract, preventing them from achieving effective concentration (107 CFU/mL). In this regard, the embedding technology of probiotics provides an effective protection method. Dextran-based water in water (W/W) emulsion loaded with Lactobacillus plantarum was used as spinning solution to prepare Lactobacillus plantarum-loaded electrospun fibers. The structure of the W/W emulsion and the electrospun fibers was charactered. Lactobacillus plantarum were uniformly embedded in the internal phase of the W/W emulsion and the loading efficiency was 9.70 ± 0.40 log CFU/g. After 240 min digestion in the gastrointestinal tract, and temperature treatment in 65 °C and 72 °C, the loaded probiotics maintained high activity. Even after 5 days of storage in room temperature and 4 °C, the loaded probiotic activity levels remained high, with counts >8 log CFU/g. These results suggest that probiotics encapsulated by emulsion electrospinning could be potentially delivered in a novel food delivery system used in the future food industry.

A Critical Review on the Bioavailability Promotion of the Food Bioactive Compounds: Nano Lipid Carriers Perspective

Currently, a large number of people favor meals that are rich in nutraceuticals and phytochemical compounds, which help with the treatment or prevention of chronic diseases. Oral bioavailability is a crucial component of phytochemical bioefficiency, and endogenous mechanisms have a significant impact on how well nutraceuticals and phytochemicals are absorbed by the body. In addition to endogenous variables, exogenous factors that impact the bioavailability of bioactives include the food matrix, food processing, and food storage. Different delivery systems have evolved in this regard, and nanoscale delivery tools have also been created. Delivery methods that use nanostructured lipid carriers show benefits such as enhanced loading capacity, solubility, encapsulation effectiveness, storage stability, bioavailability, and half-life. They also provide safe food systems and regulated release. In this review, the outcomes of recent experimental reports are comprehensively reviewed. In addition, the food processing, storage, gut milieu circumstances, the release process from the food and nano delivery systems in the gastrointestinal tract (GIT) milieu, interactions with other GIT constituents, main delivery systems based on nanostructured lipid carriers for their encapsulation and eventually encapsulating technological barriers, food safety concerns, and regulatory issues of nutraceutical and phytochemical compounds are discussed.

Polysaccharide-Based Micro/Nanomotors for Active Ingredient Delivery in Food.

Micro/nanomotors (MNMs) are miniature devices that can generate energy through chemical reactions or physical processes, utilizing this energy for movement. By virtue of their small size, self-propulsion, precise positioning within a small range, and ability to access microenvironments, MNMs have been applied in various fields including sensing, biomedical applications, and pollutant adsorption. However, the development of food-grade MNMs and their application in food delivery systems have been scarcely reported. Currently, there are various issues with the decomposition, oxidation, or inability to maintain the activity of some nutrients or bioactive substances, such as the limited application of curcumin (Cur) in food. Compared to traditional delivery systems, MNMs can adjust the transport speed and direction as needed, effectively protecting bioactive substances during delivery and achieving efficient transportation. Therefore, this study utilizes polysaccharides as the substrate, employing a simple, rapid, and pollution-free template method to prepare polysaccharide-based microtubes (PMTs) and polysaccharide-based micro/nanomotors (PMNMs). PMNMs can achieve multifunctional propulsion by modifying ferrosoferric oxide (Fe3O4), platinum (Pt), and glucose oxidase (GOx). Fe-PMNMs and Pt-PMNMs exhibit excellent photothermal conversion performance, showing promise for applications in photothermal therapy. Moreover, PMNMs can effectively deliver curcumin, achieving the effective delivery of nutrients and exerting the anti-inflammatory performance of the system.

The Management of Food Delivery Systems in the Nutrition Installation at the Hospital

One of the important roles of nutrition services is to improve the nutritional status of patients in hospitals so that it is hoped that this can speed up the healing process and shorten the length of stay. The aim of this research is to determine the food management system in order to fulfill patient nutrition at Malahayati Islamic Hospital. This research uses descriptive qualitative research. Data collection techniques by means of observation, interviews using recording and use of documents. Next, the data collected is analyzed. The informants for this research were 4 informants including the head of the Nutrition Installation, staff/nutrition experts and food processing officers and waiters. The sampling technique was carried out using Purposive Sampling. The research results show that the food procurement system starting from ordering and purchasing, receiving, storing and distributing food ingredients is in accordance with PGRS. And food processing starts from menu variations using a 7-day menu cycle, but food presentation and distribution needs to be monitored and evaluated in the use of PPE for waiters. Food procurement system, food processing, food distribution in accordance with PMK No. 78 concerning PGRS and food delivery system management.

Model of Online Food Delivery System Services and Restaurant Performance: A Case Study of China

Purpose: Through the lens of business performance theory, this study examines the effect of online food delivery system services on restaurant performance by analyzing the performance of restaurants engaged in takeaway services. The moderating effects of restaurant attributes on restaurant performance are also investigated. Design/methodology/approach: This research applies a positivist paradigm where a quantitative approach was selected to gather the information from the respondents based on the established sample size through G-POWER software. By applying the judgement sampling technique, the study seeks answers from the respondents through non-probability sampling. Using the software SmartPLS 3.3.3, this study analyzed 220 completed responses using the PLS-SEM approach to reach the research objectives. Findings: The findings suggested that the basic services and click-through promotion service directly and positively affected restaurant performance. The discount service has no significant influence on the restaurant performance. The study confirms that size shown a positive interaction with click-through promotion service in relation to restaurant performance, whereas the variable of price of main dishes demonstrated a negative interaction with click-through promotion service in relation to restaurant performance. There is no substantial moderating influence of age. Research limitations/implications: The current study is limited to the geographical area, of Baise, Guangxi China. Therefore, generalizability and gain a better knowledge of the overall context is limited. Additionally, due to the single time period of data collection, it may not represent the long-term takeout business operation of catering businesses. Originality/value: The research model is valid in explaining the impact of online food delivery system services on restaurant performance. In this light, understanding these influencing relationships in this study will provide valuable insights into the operation of a takeout catering enterprise. These would also benefit the related government agencies, restaurant owners or managers, and the researchers.

Assessment of the impact of Uber system implementation on mortality from traffic injuries in Brazilian capital cities.

The rapid expansion of Uber Technologies, Inc.'s ride-sharing, courier service, and food delivery system and e-hailing applications has been transforming the logistics network and urban mobility around the world. We aimed to evaluate the impact of the Uber system on traffic injury (TI) mortality during its implementation in Brazilian capital cities. A quasiexperimental design of interrupted time series was used. The monthly mortality rates for TI standardized by age were analyzed. The date of availability of the Uber app, specific to each capital, was considered the start date. Data from the Brazilian Mortality Information System and the Brazilian Institute of Geography and Statistics were used. For the data analysis, from an interrupted time-series design, autoregressive integrated moving average (ARIMA) models with a transfer function were fitted. In 92.6% (n=25) of Brazilian capitals, there was no impact of Uber system implementation, 12 months after the start of its activities, on TI mortality. A reduction in mortality from this cause was observed after the system was implemented in Belo Horizonte and Rio de Janeiro. The impact on TI mortality was progressive and continuous in both. More studies are needed to establish the factors associated with the inequalities observed in the impact of Uber system implementation between different locations and the heterogeneity of effects.

How Hydrogen (H2) Can Support Food Security: From Farm to Fork

Molecular hydrogen (H2) is a low-molecular-weight, non-polar and electrochemically neutral substance that acts as an effective antioxidant and cytoprotective agent, with research into the effects of H2 incorporation into the food chain, at various stages, rapidly gaining momentum. H2 can be delivered throughout the food growth, production, delivery and storage systems in numerous ways, including as a gas, as hydrogen-rich water (HRW), or with hydrogen-donating food supplements such as calcium (Ca) or magnesium (Mg). In plants, H2 can be exploited as a seed-priming agent, during seed germination and planting, during the latter stages of plant development and reproduction, as a post-harvest treatment and as a food additive. Adding H2 during plant growth and developmental stages is noted to improve the yield and quality of plant produce, through modulating antioxidant pathways and stimulating tolerance to such environmental stress factors as drought stress, enhanced tolerance to herbicides (paraquat), and increased salinity and metal toxicity. The benefits of pre- and post-harvest application of H2 include reductions in natural senescence and microbial spoilage, which contribute to extending the shelf-life of animal products, fruits, grains and vegetables. This review collates empirical findings pertaining to the use of H2 in the agri-food industry and evaluates the potential impact of this emerging technology.

Enhancing Online Food Delivery Systems through Comprehensive Text Analytics and Strategic Data Integration

Addressing challenges in the online food delivery system involves employing various data analytics techniques. Text Analytics, encompassing web analytics, social media analytics, stream analytics, and geospatial analytics, plays a pivotal role in managing and extracting valuable insights. The use of third-party systems by many companies to meet the demand for online food delivery presents issues related to control. Furthermore, information overload and poorly organized data contribute to observed problems. This research proposes effective data integration as a solution, facilitating strategic analytics for optimal system performance. Proper data sorting enables adaptive planning and priority shifts tailored to customer satisfaction. The framework of data integration is crucial in illustrating the comprehensive analysis of online food delivery systems. The report also delves into the challenges associated with implementing text analytics.

Physicochemical Quantitative Analysis of the Oil-Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides.

As a commercially available ingredient, the mono- and diglycerides (MDG) were widely used in a plant protein-based emulsion to provide effective, functional, emulsifying properties. The simultaneous addition of the MDG and pea protein isolate (PPI) was investigated by the methods of interfacial rheology and quantitative protein proteomics. The physicochemical quantitative analysis of the oil-water interface revealed an interfacial stability mechanism for the protein adsorption layer. For a low MDG concentration, the interfacial quantities of vicilin and albumin were increased, which could be attributed to the adsorption rate. For a high MDG concentration, both vicilin and albumin were displaced by MDG and desorbed from the interface, while legumin was more difficult to displace due to its slow adsorption and the complex structure of protein molecules. The protein molecules with the structural rearrangement interacted with MDG, exhibiting potential effects on the interfacial film structure. Combined with some nanotechnologies, the new comprehension of protein-emulsifier interactions may promote food delivery systems. The research aims to develop an in-depth analysis of interfacial proteins, and provide more innovative and tailored functionalities for the application of the plant protein emulsion.