Food Delivery System Research Articles

The effect of crude extract of Cyathula prostrata leaves on serum c-reactive proteins levels of normal albino Wistar rats after an administration period of 7 days

Food fortification is considered a sustainable public health strategy because it can reach wider populations through existing food delivery systems without requiring major changes in existing consumption patterns (Das et al., 2013.). C-reactive Protein (CRP) is a major acute phase reactant synthesized primarily in the liver hepatocytes. CRP shows the strongest association with cardiovascular events. It is detectable on the surface of about 4% of normal peripheral blood lymphocytes. This research was designed to study the effects of the administration of graded doses (100mg/kg and 200mg/kg) of crude extracts of Cyathulaprotrata leaves on albino Wistar rats after a period of 7 days. The animals were sacrificed after the experimental period and blood collected and prepared for analysis to access the level of blood C-reactive protein. After the study, it was observed that the blood C-reactive protein levels for groups II and III animals were elevated significantly, indicating that there was tissue damage due to toxicity of xenobiotics. This research has led to the conclusion that the consumption of Cyathulaprostrata leaves extract was safe though it generated oxidative stress. Results show that experimental animals of group II, and III indicated elevated C-reactive protein levels (3.21±0.19 and 3.14±1.11 mg/dL respectively) significantly at p<0.5 when compared to experimental animals of group 1 (control, 2.38±1.04 mg/dL) significantly at p<0.05.

The effect of octenyl succinic anhydride-modified chitosan coating on DHA-loaded nanoemulsions: Physichemical stability and in vitro digestibility

Octenyl succinic anhydride-modified chitosan (OSA-CS) was synthesized and applied as a coating material to enhance the stability of docosahexaenoic acid (DHA)-loaded nanoemulsion. Due to the presence of the positively charged OSA-CS coating, the nanoemulsion exhibited a high positive zeta potential and two different layers. Compared with natural CS-coated nanoemulsion, OSA-CS-coated nanoemulsion showed improved storage stability (physical and chemical stability) and stability against environmental stresses (ionic strengths, temperatures and pH). Besides, OSA-CS-coated nanoemulsion protected encapsulated DHA from simulated gastric fluid damage better than that of natural CS-coated nanoemulsion, suggesting that OSA-CS-coated nanoemulsion had the potential to deliver more DHA into the small intestine. In conclusion, based on the comparison of two coating materials, natural chitosan and OSA-CS, it was found that the encapsulated nutrient was better protected by the OSA-CS coating. Such a finding will provide insights to broaden the application of modified chitosan in food delivery systems.

Taking flight with food: investigating the determinants of user acceptance toward drone-based food delivery services in India

PurposeThe present study intends to discover and analyze the determinants of users' intention to use (ITU) drone-based online food delivery (OFD) services. The study mainly focuses on the drone-based food delivery system in India and its implications.Design/methodology/approachThis study has used the purposive sampling method. With the support of the technology acceptance model (TAM) and the theory of planned behavior (TPB), a theoretical model was developed conceptually. Later, the model was validated using the partial least square-structure equation modeling (PLS-SEM) technique with consideration of 324 responses mainly from university students in Delhi- National Capital Region (NCR).FindingsThe findings reveal that all the determinants are positively and significantly related to ITU, except for perceived behavioral control that does not influence the consumer’s ITU drone-based OFD services. The study also shows that how food delivery system through drone can revolutionize the entire food delivery system in India.Research limitations/implicationsThe present study has developed a unique model that can be used by practitioners, future researchers in this field and policymakers in government departments. The present study is limited to Delhi-NCR in India, and thus, there is an issue of generalizability in the present study.Practical implicationsThis study has examined the future of food delivery system through drone-based system. Thus, the leaders in the food industry will be better positioned to understand consumers' intentions to use OFD services using drones and be able to make more informed decisions about investment in drone technology in their respective organizations.Originality/valueThe present study has combined both the technology adoption model and the TPB and developed a theoretical model. The study enriches the literature on drone-based OFD services. Since users' acceptance of OFD services using drones is an under-researched area, the present study will make a meaningful contribution to bring the body of literature in this domain.

A Study on Problems Faced by Food Delivery Executives in Panvel region

E- Commerce is Trending Nowadays, Post Covid era has opened up new business opportunities In this Era people are looking for convenience and ease, hence there is an immense hype in food industry. It’s a stage where food is been delivered at your doorstep in 30 minutes using some applications. Our hectic day and reckless life have pushed us to follow this trend. Online food delivery system is been a helpful to the society as it provides fresh food at the doorstep of the customer, giving various payment options, cash back offers. The present Indian market is captured with popular players such as Food panda, Swiggy, Zomato etc. India is witnessing the tremendous growth of restaurant industry after the advent of technological development in restaurant industry. This research is an attempt to find out problems faced by delivery executives and giving solutions to the industry to make food delivery more effective.

Eating behavior of early adults: A cross-sectional analysis

Objectives: The present study aims to find out the relationship between the three types of eating behavior with emotional intelligence (EI), Big Five personality traits, and frustration intolerance of early adults using online food delivery system. Material and Methods: A sample size of 258 was collected using the technique of convenient sampling. This cross-sectional research employs Spearman’s Rank correlation and Mann–Whitney U-test for data analysis. Results: There is negative relationship between emotional eating (EE) and EI, there is negative relationship between cognitive restraint (CR) eating and extraversion, there is negative relationship between uncontrolled eating (UE) and conscientiousness, there is positive relationship between EE and openness, there is positive relationship between CR eating and emotional intolerance (EIn), there is positive correlation between UE and entitlement, there is positive correlation between EE and discomfort intolerance, there is significant difference in the openness, agreeableness, and neuroticism of males and females using online food delivery system, and there is significant difference in the EIn of females and males using online food delivery system. Conclusion: The study emphasizes the relevance of healthy eating behavior in early adults for maintaining their mental health.

Understanding risky driving among motorized two-wheeler drivers: The role of time-related anxiety and impunctuality

Motorized Two-Wheeler (MTW) drivers significantly contribute to road fatalities due to their vulnerability and the higher severity of crashes. Risky driving behavior, such as violations and errors, is a key precursor to road crashes. Understanding the factors that influence such risky behavior can shed light on opportunities for risk management. In this investigation, data from 460 motorized two-wheeler drivers were collected through an online questionnaire, exploring Red Light Running (RLR), lane sharing, and turning without indicating driving tendencies, latent psychological factors, and demographic attributes of the participants. The analysis was conducted in two steps: (a) decision trees were developed to classify risky driving behavior, and (b) binary logistic regression models were developed to quantify risky driving choices based on demographic and latent psychological variables, as well as interaction variables. The results showed that as driver anxiety increased, the probability of lane sharing rose from 76.3% to 87.9% in normal driving situations and from 80.3% to 96.6% in time-pressure driving situations, respectively. Furthermore, the results revealed that the odds of running red lights and lane sharing decreased to 0.57 and 0.68, respectively, for older drivers compared to young drivers. Overall, this study quantified the impact of underlying psychological factors and demographic parameters, as well as their combined effects, on assessing traffic violations, traffic errors, and non-illegal dangerous driving behaviors among motorized two-wheeler drivers. Additionally, the study discusses the implications and policy interventions related to the legalization of lane sharing and the risks associated with time-pressure driving in online food delivery systems. These findings can inform evidence-based policymaking to achieve road safety goals.

Innovative Insights for Establishing a Synbiotic Relationship with Bacillus coagulans: Viability, Bioactivity, and In Vitro-Simulated Gastrointestinal Digestion.

This study investigates the use of encapsulating agents for establishing a synbiotic relationship with Bacillus coagulans (TISTR 1447). Various ratios of wall materials, such as skim milk powder, maltodextrin, and cellulose acetate phthalate (represented as SMC1, SMC3, SMC5, and SMC7), were examined. In all formulations, 5% inulin was included as a prebiotic. The research assessed their impact on cell viability and bioactive properties during both the spray-drying process and in vitro gastrointestinal digestion. The results demonstrate that these encapsulating agents efficiently protect B. coagulans spores during the spray-drying process, resulting in spore viability exceeding 6 log CFU/g. Notably, SMC5 and SMC7 displayed the highest spore viability values. Moreover, SMC5 showcased the most notable antioxidant activity, encompassing DPPH, hydroxy radical, and superoxide radical scavenging, as well as significant antidiabetic effects via the inhibition of α-amylase and α-glucosidase. Furthermore, during the simulated gastrointestinal digestion, both SMC5 and SMC7 exhibited a slight reduction in spore viability over the 6 h simulation. Consequently, SMC5 was identified as the optimal condition for synbiotic production, offering protection to B. coagulans spores during microencapsulation and gastrointestinal digestion while maintaining bioactive properties post-encapsulation. Synbiotic microcapsules containing SMC5 showcased a remarkable positive impact, suggesting its potential as an advanced food delivery system and a functional ingredient for various food products.

Online Food Delivery System using Flutter

This research paper presents the design and implementation of an online food delivery system using the Flutter framework. The system aims to streamline the process of ordering food online and improving the overall user experience. We discuss the development process, the technologies involved, and present the results of user testing.

Effects of κ-carrageenan on the emulsifying ability and encapsulation properties of pea protein isolate-grape seed oil emulsions

This work investigated the characteristics of pea protein isolate and κ-carrageenan complexes in stabilizing curcumin-loaded emulsions. The complexes structured by electrostatic attraction exhibited biphasic wettability with increased three-phase contact angles close to 90°. Morphological differences in the complexes were the critical factor influencing their emulsifying ability at various pH. As a steric barrier via increasing net negative charge (up to −54.7 ± 2.4 mV) and adsorbed protein content (92.57 %–97.61 %), the interfacial layer could retard droplet coalescence and improve emulsions stability. Rheological tests verified the higher viscoelasticity of emulsions by raising the oil fraction. After 4 weeks of heating treatment, the chemical stability of curcumin was prominently enhanced from 18.6 ± 0.2 % to 64.3 ± 5.7 %. The confirmed synergistic antioxidant activity between grape seed oil and curcumin in emulsions might facilitate the development of specific functional delivery systems in foods.

Exploring Online Food Delivery: An Examination through Bibliometric and Visualization Analysis

The primary advantage of online food delivery lies in its capacity to provide convenient access to food anytime and anywhere, addressing the needs of today's fast-paced lifestyles. However, within the realm of "Online food delivery systems," a discernible research gap exists. This study aims to address this gap by offering a comprehensive bibliometric overview, shedding light on the current research landscape. Understanding this field's nuances is crucial for refining business strategies and advancing scholarly knowledge. Through a meticulous review of 255 publications spanning 2000 to 2022 and employing techniques such as keyword co-occurrence and co-authorship analysis, the study identifies influential authors, noteworthy journals, and emerging trends. This not only enriches academic discourse but also encourages collaboration and uncovers global research patterns. The insights gleaned from this study serve as a foundational cornerstone, deepening our understanding of the complexities inherent in online food delivery. By elucidating the existing body of knowledge, this research contributes significantly to the broader comprehension of this domain. Its impact resonates beyond academia, resonating with industries, policymakers, and consumers. It facilitates informed decision-making, ignites innovation, and aids in the formulation of effective strategies. In an era characterized by the rapid digital transformation of consumer behaviors, this research assumes a pivotal role in guiding the evolution of food delivery services. It aligns these services with the dynamic preferences and lifestyles of individuals, ensuring their continued relevance and effectiveness.

Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles

In this study, we prepared Pickering emulsions stabilized by quinoa protein isolate (QPI) and (-)-epigallocatechin-3-gallate (EGCG) non-covalent hybrid particles using ultrasonic emulsification technique and demonstrated lipid oxidation and in vitro digestion process of Pickering emulsions. The interaction forces between QPI and EGCG were characterized using fluorescence spectroscopy, isothermal titration calorimetry, and Fourier transform infrared spectroscopy. Results indicated that the non-covalent QPI/EGCG hybrid particles were formed mainly via hydrophobic interactions, hydrogen bonds, and electrostatic interactions at pH 5. Then, the QPI/EGCG non-covalent hybrid particles were applied to modify the Pickering emulsion with ultrasonic homogenization. The rheological experimental results showed that the energy storage modulus (G′) was higher than the loss modulus (G″), indicating that the emulsion had solid-like properties. As a physical barrier, interfacial layer fabricated by antioxidant QPI/EGCG hybrid particles limited lipid oxidation at 60 °C for 15 days. At 37 °C, the QPI/EGCG hybrid particles stabilized Pickering emulsions with robust antioxidant interfacial structure limited the lipid digestion under simulated gastrointestinal tract (gastric, small intestine phases). Thus, EGCG and quinoa proteins were more resistant to free radical oxidation and gastrointestinal digestion with the assistance of ultrasound. It provides a basis for better development of food and drug delivery systems by fully utilizing the antioxidant properties of plant polyphenols.

Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties

This work aims to investigate the effect of microwave-assisted ferulic acid (FA) covalently modified soy protein isolate (SPI), which acts as a stabilizer, upon the structural and functional properties of emulsion gel. The results showed that the microwave and FA covalently modified SPI could synergistically strengthen the colloidal properties of the system and improve its structure. The microwave-assisted FA covalently modified SPI maximized the absolute value of the ζ-potential (−33.5 ± 2.1 mV) and the thermal denaturation temperature (152.3 °C) of the system. In addition, the smaller system particle size (115.3 ± 3.3 nm) and the increase in irregular structure allowed the generation of stronger gel-like network structures in stable emulsion gel. The enhancement of uniform oil-water distribution and stability was also confirmed by LF-NMR and microstructure. The results of gastrointestinal digestion experiments showed that quercetin loaded on emulsion gels stabilized by SPI-FA-M promoted lipid hydrolysis and improved the bioaccessibility (from 20.0 ± 2.1% to 37.2 ± 1.5%) and stability (from 39.7 ± 1.3% to 78.3 ± 4.5%) of quercetin. Our findings provide a new perspective for understanding the potential applications of combined physical-chemical modified proteins as emulsion gels stabilizers in food delivery systems.

Specific surface modification of liposomes for gut targeting of food bioactive agents.

Liposomes have become a research hotspot in recent years as food delivery systems with attractive properties, including the bilayer structure assembled like the cell membrane, reducing the side-effect and improving environmental stability of cargos, controlling release, extending duration of functional ingredients, and high biodegradable and biocompatible abilities in the body. However, the conventional liposomes lack stability during storage and are weak in targeted absorption in the gastrointestinal track.At present, surface modification has been approved to be an effective platform to shield these barricades and help liposomes deliver the agents safely and effectively to the ideal site. In this review, the gastrointestinal stability of conventional liposomes, cargo release models from liposomes, and the biological fate of the core materials after release were emphasized. Then, the strategies in both physical and chemical perspectives to improve the stability and utilization of liposomes in the gastrointestinal tract, and the emerging approaches for improving gut targeting by specifically modified liposomes and the intestinal receptors relative to liposomes/cargos absorption were highlighted. Last but not the least, the safety, challenges, and opportunities for the improvement of liposomal bioavailability were also discussed to inspire new applications of liposomes as oral carriers.

Antecedents of using the online food delivery subscription services

研究目的本研究旨在阐明消费者使用在线订餐（OFDS） 订阅服务的意图。该研究重新审视了 Unified Theory of Acceptance and Use of Technology 理论（UTAUT2）。研究方法本研究采用典型的量化研究方法, 包括确认性因子分析和结构方程建模, 并使用来自美国的573名OFDS用户的样本来测试假设。研究发现结果显示, 社会影响对消费者使用OFDS订阅服务的意图具有最显著的作用, 而努力期望和感知安全对消费者使用OFDS订阅服务的意图影响较小。此外, 研究揭示了兼容性和便利性取向在塑造消费者对OFDS系统感知（例如, 性能和努力期望）方面的作用。研究局限性/启示研究结果提供了多方面的理论和管理启示, 并为未来研究开辟了新的途径。本研究通过验证重要核心感知（例如, 性能期望和努力期望）的前因完善了相关文献。另外, 本研究还为OFDS和餐厅等两类从业者提供了重要启示。独创性/价值本研究是第一个调查了消费者使用OFDS订阅服务意图的研究, 也是首次研究了影响消费者使用OFDS订阅服务意图的形成因素。

Sentiment analysis from Bangladeshi food delivery startup based on user reviews using machine learning and deep learning

Food delivery methods are at the top of the list in today's world. People's attitudes toward food delivery systems are usually influenced by food quality and delivery time. We did a sentiment analysis of consumer comments on the Facebook pages of Food Panda, HungryNaki, Pathao Food, and Shohoz Food, and data was acquired from these four sites’ remarks. In natural language processing (NLP) task, before the model was implemented, we went through a rigorous data pre-processing process that included stages like adding contractions, removing stop words, tokenizing, and more. Four supervised classification techniques are used: extreme gradient boosting (XGB), random forest classifier (RFC), decision tree classifier (DTC), and multi nominal Naive Bayes (MNB). Three deep learning (DL) models are used: convolutional neural network (CNN), long term short memory (LSTM), and recurrent neural network (RNN). The XGB model exceeds all four machine learning (ML) algorithms with an accuracy of 89.64%. LSTM has the highest accuracy rate of the three DL algorithms, with an accuracy of 91.07%. Among ML and DL models, LSTM DL takes the lead to predict the sentiment.

Sentiment analysis from Bangladeshi food delivery startup based on user reviews using machine learning and deep learning

Food delivery methods are at the top of the list in today's world. People's attitudes toward food delivery systems are usually influenced by food quality and delivery time. We did a sentiment analysis of consumer comments on the Facebook pages of Food Panda, HungryNaki, Pathao Food, and Shohoz Food, and data was acquired from these four sites’ remarks. In natural language processing (NLP) task, before the model was implemented, we went through a rigorous data pre-processing process that included stages like adding contractions, removing stop words, tokenizing, and more. Four supervised classification techniques are used: extreme gradient boosting (XGB), random forest classifier (RFC), decision tree classifier (DTC), and multi nominal Naive Bayes (MNB). Three deep learning (DL) models are used: convolutional neural network (CNN), long term short memory (LSTM), and recurrent neural network (RNN). The XGB model exceeds all four machine learning (ML) algorithms with an accuracy of 89.64%. LSTM has the highest accuracy rate of the three DL algorithms, with an accuracy of 91.07%. Among ML and DL models, LSTM DL takes the lead to predict the sentiment.

Online Food Delivery System Success Model: The Role of Brand Image in Customer Response

Among all industry sectors, the food industry’s e-business volume grew at the fastest rate in 2020 (434%). The market for online food delivery is expected to increase at a rate of 6.36% per year between 2021 and 2024. For this reason, ordering food online via websites or applications has grown in importance within the distribution chain of restaurants. This study’s primary goals are to find out the relationship between system experience and brand image as well as the impact of brand image on customer satisfaction. The research theoretical framework is based on the Stimulus-Organism-Response (SOR) paradigm. The DeLone and McLean Information Systems Success Model is also used in this study. The total system quality (information, system, and service quality) serves as the “stimulus” in this context. Brand image as the “organism” and customer satisfaction serves as the “response”. The findings showed that the quality of information had no positive effect on customer satisfaction. Meanwhile, the quality of the system and service has a positive effect on the brand image. This research shows the importance of brand image in creating customer satisfaction in the online food delivery industry. The findings of this study contribute to companies that want to choose an online food delivery service provider.

Influences and potential mechanisms of zein-fucoidan nanoparticles loaded with and without curcumin on casein before and after thermal treatment

This study aims to investigate the influences and potential mechanisms of zein-fucoidan nanoparticle (ZFNPs) loaded with and without curcumin (Cur) on casein (CN) before and after thermal treatment. It was found that the addition of ZFNPs into CN solution slightly promoted its fluorescence. However, significant fluorescence quenching of CN was observed after heating when Cur-loaded ZFNPs (CZFNPs) and free Cur were added. We speculated that Cur released from CZFNPs during heating might access the hydrophobic sites in the interior of CN to interact with tryptophan (Trp) residues, like free Cur. Obviously conformational changes of CN caused by released Cur was stronger than that caused by ZFNPs. FTIR spectra revealed that the influences of CZFNPs on the secondary structure of CN also resulted from both ZFNPs and the loaded Cur molecules. Additionally, with the addition of CZFNPs, ZFNPs and Cur, the average particle size of CN increased before heating but decreased after heating. Although they exhibited a same trend, the CN solutions with ZFNPs and CZFNPs were more homogeneous systems from this aspect. Last but not least, DSC curves showed that the presence of ZFNPs during heating did not alter the thermal stability of CN. Nevertheless, CZFNPs and Cur led to a reduction in the denaturalization temperature of CN, indicating that they were just simply mixed with CN in the solutions rather than bind to CN through covalent bonds. The results obtained in this work may provide theoretical guidance for the application of nano delivery systems in functional foods and beverages.

Characterization of a Dihydromyricetin/α-Lactoalbumin Covalent Complex and Its Application in Nano-emulsions.

A dihydromyricetin (DMY)/α-lactoalbumin (α-La) covalent complex was prepared and characterized, and its application in nano-emulsions was also evaluated in this study. The results suggested that the covalent complex could be obtained using the alkaline method. The UV and IR spectra confirmed the formation of the covalent complex, and the amount of DMY added was positively correlated with the total phenol content of the complex. The complex had an outstanding 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)-radical-scavenging ability, reducing power and α-glucosidase inhibitory activity, which were positively related to its total phenol content. The complex could be used as an emulsifier to stabilize the β-carotene-loaded nano-emulsion. The stability and β-carotene-protective capacity of the nano-emulsion stabilized by the complex were also positively related to the total phenol content of the complex, being higher than those of the nano-emulsion developed using α-La. Our results provide a reference for the construction of a new food delivery system and extend the applications of α-La and DMY in foods.

FOOD DELIVERY SERVICE: THE EFFECTS OF PERCEIVED QUALITY, PERCEIVED EASE OF USE AND PERCEIVED VALUE TOWARDS CUSTOMER SATISFACTION

Consumers and distributors have benefited from the food industry just as much as food producers have. Nowadays, an online food delivery system is essential due to recent advances in the industry and the increased internet usage. Understanding the key success factors that contribute to sustainable growth and profitability in this space is essential for businesses looking to succeed in this rapidly evolving market. While there are many benefits to ordering food online, there are also several issues that need to be addressed. The objective of this study is to determine the critical success factors of the online food delivery service towards customer satisfaction. Total of 306 people that have experienced using the online food delivery system were surveyed from January till May 2022, and questionnaire were analysed by using the SPSS. Findings show that perceived quality, perceived ease of use and perceived value have positive relationship towards customer satisfaction. It is seen as opportunities for service providers to reap the benefits of recurring earnings from consumers by providing fast delivery, good meals, and fair promotions.