Perishable Food Products Research Articles

The latest research progress on polysaccharides-based biosensors for food packaging: A review.

In recent years, polysaccharide-based biosensors have emerged as promising technologies for intelligent food packaging, offering innovative solutions to enhance food quality and safety. This review highlights advancements in designing, developing, and applying these biosensors, particularly those utilizing polysaccharides such as chitosan, cellulose and alginate. Engineered with nanomaterials like ZnO, silver, and carbon nano-tubes demonstrated high sensitivity in real-time monitoring of food spoilage indicators, including pH changes, volatile nitrogen compounds and microbial activity. We discuss the electrochemical properties of these biosensors, highlighting how the integration of electrochemical methods significantly improves their detection capabilities within packaging environments, leading to sensor sensitivity enhancement, greater accuracy, and spoilage detection, ultimately extending the shelf life of perishable food products. Additionally, the review addresses the practical challenges of industrial implementation and explores future research directions for optimizing sensor functionality and scalability. The findings underscore the potential of polysaccharide-based intelligent packaging as a sustainable and effective alternative to conventional methods, paving the way for broader commercial adoption.

Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability

PurposeThis study aims to reduce carbon emissions and minimize waste in the event of disruptions in a short and fast-food perishable such as fruits, vegetables, packaged food items, etc. supply chain through optimal investment in green and preservation technologies.Design/methodology/approach This study utilized a Hessian matrix approach to optimize decision variables with an objective to maximize the profit function.FindingsThe study demonstrates that investing in both green and preservation technology within a short and fast-food supply chain is highly beneficial for decarbonization and waste reduction and it leads to profit maximization. It has been shown with the help of a numerical experiments with investment in both green and preservation technology that total profit is 3.09% higher than without investment made in either technology.Practical implicationsThis study aids the industry in achieving food sustainability by minimizing waste of perishables and also minimizes carbon emissions which is essential for environmental protection. It assists industries in determining the optimal investment in preservation technology to minimize waste and in green technology to reduce emissions, thereby maximizing profits.Originality/valueThe current study formulates an inventory model that helps in decarbonization and waste reduction in food supply chain with the consideration of machine learning, demand disruption, preservation technology investment, screening of purchased items, waste disposal, a double triangular distribution deterioration rate, green technology investment, carbon emissions from various supply chain activities, carbon tax policy and fuel price variation over time for perishable food products in a two-warehouse system.

Bioconservation of hard rent cheese using bacteriophages

Several technological approaches are used to increase the safety of perishable food products during their production and realization. In particular, it is the use of temperature, high pressure, ultraviolet radiation and added preservatives. One of the generally recognized and common disadvantages of all these methods is that they have an influence on the microorganisms indiscriminately, that is, they inhibit both pathogenic and potentially beneficial autochthonous lactic acid bacteria of the "normal" microflora of fermented products. The purpose of this investigation was to monitor hard rennet cheeses for the content of Staphylococcus aureus and to develop a technology for its preservation using a lytic staphylococcal bacteriophage. Contamination of milk-raw material and Dutch cheese with Staphylococcus aureus was determined by inoculating the selected samples and carrying out tenfold dilutions on a selective hemoagar medium with 5% sodium chloride, followed by thermostating for +37-48 hours. Isolation of bacteriophages from milk raw materials was carried out by filtering through bacterial filters with pores of 0.45 μm. During the improvement of the technology of Dutch cheese with staphylococcal bacteriophage, two samples of cheese were produced - one experimental with bacteriophage, and the second control - without bacteriophage. It was set up that in milk-raw material, which is processed for the production of hard cheeses, Staphylococcus aureus was not detected in 25 to 40% of the samples, on average 45% of the milk samples were contaminated with this pathogen up to 5×102 CFU/ml and from 18 to 30% samples had a staphylococci content of more than 5×102 CFU/ml. In hard cheeses which are realized in the retail network, Staphylococcus aureus was not isolated in an average of 25% of the samples, while approximately 30% of the samples were contaminated with this microorganism in the amount of more than 5×102 CFU/g, which exceeds the requirements of the standard. Two bacteriophages were selected that showed 75.0-80.0% lytic activity against cultures of Staphylococcus aureus from milk and hard cheeses. These bacteriophages were used in the technology of preserving hard Dutch cheese. The technology of Dutch cheese with staphylococcal bacteriophage has been developed to increase its safety during implementation. The use of lytic bacteriophages for the biocontrol of Staphylococcus aureus in rennet cheese makes it possible to almost completely neutralize them in the technology of production. Therefore, the use of lytic bacteriophages to increase the safety of dairy products is an environmentally clean way of restraining the development of pathogenic bacteria, thereby not influencing on the fermentation microflora of the product.

Simulation and Validation of a Novel Colorimetric Three‐Layer Intelligent Indicators With Different Binders to Monitor Freshness of Atlantic Bonito (Sarda sarda) Under Two Different Atmospheres

ABSTRACTReal‐time monitoring of spoilage/freshness of perishable food products using intelligent indicators under commercial packaging conditions is of interest. Thus, this study is aimed at fabricating intelligent indicators to determine the possibility of using developed indicators to monitor fish freshness packaged under real packaging conditions. Bromothymol blue (BTB) dye and two different binders (methyl cellulose [MC] and cellulose acetate [CA]) were used to fabricate four different indicators, with the addition of NaOH for carbon dioxide (CO2) or HCl for total volatile basic nitrogen (TVB‐N) sensitive indicators. The colour of produced indicators was observed during 10‐day simulations using CO2 and trimethyl amine (TMA) at different concentrations (0%–30% for both) at 4°C. BTB‐MC‐NaOH changed from blue to green at 15% CO2, while BTB‐CA‐NaOH changed from green to yellow at 25% CO2. Both BTB‐MC‐HCl and BTB‐CA‐HCl indicators changed colour completely at 15% TMA (BTB‐MC‐HCl from yellow to navy and BTB‐CA‐HCl from yellow to green). Indicators were used to monitor the spoilage of Atlantic bonito for 10 days at 4°C under two different modified atmosphere packaging (MAP) conditions (30% CO2, 70% nitrogen (N2) and 100% N2). Headspace gas analysis, pH, TVB‐N, TMA, microbiology, sensory and colour analyses were conducted. For 30% CO2 70% N2, CO2‐sensitive indicators showed a colour change responding to CO2 used, while TVB‐N sensitive indicators showed no visible colour change since the TMA level in packages did not reach the spoilage threshold. Colour transition was also not clear in any of indicators under 100% N2‐packaging, since neither colour‐changing range of CO2 or TMA was reached.

Optimizing perishable food products across states: A multi objective evolutionary algorithm for surplus to deficit transportation

Ensuring the seamless flow of goods from farmer to stakeholder is paramount especially considering the facts such as demand fluctuations, quantity availability, vehicle capacity, inventory limits and truck preferences. In this paper, we proposed a mixed integer linear programming (MILP) model for distributing perishable food goods from surplus states to surplus and deficit state wholesalers in the Indian subcontinent, with the goal of minimizing total cost (fixed, variable, and operational) and transportation time. To ensure product delivery on time, we looked at various scenarios including a case with real-life constraints. Solving this computationally complex task with conflicting objectives in a reasonable time is difficult. To handle the aforementioned multi-objective problem, we proposed an evolutionary algorithm based modified non-dominated sorting genetic algorithm II (MNSGA-II). Furthermore, the suggested algorithm’s performance is tested against the most extensively used multi-objective algorithm, Non-dominated Sorting Genetic method-II (NSGA-II). According to the findings, the proposed MNSGA-II outperforms practically all instances.

Use of Chipless Radio Frequency Identification Technology for Smart Food Packaging: An Economic Analysis for an Australian Seafood Industry

Effective monitoring of perishable food products has become increasingly important for ensuring quality, enabling smart packaging to be a key consideration for food companies. Among the promising technologies available for transforming packaging into intelligent packaging, chipless radio frequency identification (RFID) sensors stand out. Despite the high initial implementation costs associated with chipless RFID technology, the potential benefits could outweigh the costs if electrical challenges can be overcome. We examine various economic methods to analyze the economic benefits of chipless RFID technology, evaluating the benefits of using this technology for the quality monitoring of seafood products of an Australian seafood producer, Tassal. The analysis considers three primary business drivers, viz. quality monitoring, operational efficiency, and tracking and tracing, using net present value and return on investment as the key indicators to assess the feasibility of implementing the technology. Based on sensitivity analysis, we suggest chipless RFID technology is currently best suited for large firms facing significant quality monitoring and operational efficiency challenges. However, as the cost of chipless RFID sensors decreases with further development, this technology may become a more viable option for small businesses in the future.

Active films based on bio-polyethylene and natural extracts rich in tocopherols for food packaging applications

Antioxidant/antifungal active films based on bio-polyethylene (BPE) added with Nutrabiol®T90 and Tocobiol®Plus natural extracts rich in tocopherols at different concentrations (1 and 3 wt%) were developed by melt-blending followed by compression-molding. Thermal, barrier, mechanical, optical and functional properties of the developed active films were evaluated. The addition of active extracts did not cause important changes in thermal and barrier properties of active films whereas a significant increase in oxidative stability was found. Release kinetics of active additives migration showed higher tocopherol diffusion coefficient and antioxidant capacity, determined by the DPPH and ABTS methods, for films containing 3 wt% of Nutrabiol®T90. This film also delayed polymer oxidation in 260 min and extended strawberries shelf-life during storage for 7 days compared to neat BPE, showing a significant antifungal effect. The studied biomaterials offer great potential to substitute conventional petrol-derived materials at the industrial scale as active food packaging systems to increase the shelf-life of perishable foodstuff.

Enhancing the stability of anthocyanins extracts through adsorption into nanoclays – development of a smart biohybrid sensor for intelligent food packaging or as natural food additive/preservative

Anthocyanins (ACNs) are bioactive compounds sensible to high temperature, light and highly reactive to pH changes. These natural pigments present different colors according to the environment pH, which enables its use as bio-based sensor to control microbial quality of fresh perishable foodstuff. In this work, a biohybrid material (BH) composed of anthocyanins extract from jambolan fruit (Syzygium cumini) stabilized by adsorption onto montmorillonite (Mt) was developed, characterized and tested to monitor freshness of shrimp. Anthocyanins were recovered from extract using Mt as adsorbent at pH 1.5, 2.5, and 3.5 and temperatures of 10 and 20 °C. Langmuir and pseudo-second-order kinetic models were adjusted to explain these adsorption mechanisms. ACNs’ adsorption increased with decreasing pH (p > 0.05) and increasing temperature. At 20 °C and pH 1.5, 93 % of ACNs were recovered from extract (adsorption of 212.04 mg of ACNs/g of Mt). The obtained BH presented good stability and color changing capacity when exposed to ammonia vapor at pH varying from 1 to 13. Freshness of shrimp was monitored with the BH, validating its potential to be used as ammonia sensing or pH indicators in intelligent packaging.

In-package cold atmospheric plasma processing for shelf-life extension of gilthead seabream (Sparus aurata) fillets.

In-package cold atmospheric plasma (CAP) processing, which refers to the generation of CAP inside a sealed package, enables a local disinfecting reaction, allowing no post-process contamination and extending the shelf-life (SL) of perishable food products, such as fresh fish. In the present study, four in-package CAP treatments, differing in frequency and processing time, were applied on fresh gilthead seabream (Sparus aurata) fillets, prepacked in low-permeability pouches. Fish SL was evaluated during isothermal storage at 2°C, whereas untreated packaged fillets were used as control samples. The SL assessment of the fish fillets was based on microbial enumeration of total aerobic mesophilic count (TMC), total aerobic psychrotrophic count (TPC), Pseudomonas spp., Enterobacteriaceae, and lactic acid bacteria (LAB), pH measurement, determination of color and texture parameters, lipid oxidation, total volatile basic nitrogen (TVB-N) measurement, and sensory evaluation. All CAP treatments were effective against microbial inhibition in fish fillets, especially regarding TMC, TPC, and Pseudomonas spp., resulting in maximum reduction of 1.49, 1.24, and 1.43logCFU/g, respectively, compared to the control samples after 16 days of storage. However, minor effect was observed against Enterobacteriaceae and no effect against LAB. CAP processing did not affect the color and texture parameters of fish fillets, and TVB-N production was slightly reduced in CAP-treated samples; however, lipid oxidation was accelerated, especially at the more intense processing conditions, by a maximum of 75.5%. The results of the study indicated that in-package CAP processing could be effectively applied for inhibiting spoilage during refrigerated storage and extending SL of fresh fish fillets. PRACTICAL APPLICATION: In-package cold atmospheric plasma (CAP) processing was tested on gilthead seabream fillets, a highly perishable product with high commercial potential if its shelf-life can be extended through minimal processing. The food industry could benefit from in-package CAP technology as it is a cost effective nonthermal processing method while preventing post-processing contamination of the products. Although in-package CAP processing has not been extensively tested on fish, this study examined the quality and shelf-life of a highly perishable fish species, and the results could be further used as a reference for processing optimization of the CAP treatments.

Controlled release and antibacterial activity of corn starch-based films containing nanocellulose and thymol

The use of nanomaterials such as cellulose nanofiber (CNF) and antimicrobial compounds such as thymol (Thy), in starch films may improve the functional properties of films as active packaging films. This study quantifies the retention of thymol in corn starch (CS) and CS films containing cellulose nanofibers (CS/CNF) and investigates the migration of thymol from the films into a food simulant. A kinetic study was performed to evaluate the release of thymol from films into fatty acid food simulant (95% v/v ethanol) at 40 °C. The antibacterial activity of films was investigated via liquid culture assay. It was found that the addition of thymol significantly affects the surface morphology and cross-section of the films. CS/Thy and CS/CNF/Thy films retained thymol at 2.88 ± 0.50 and 11.21 ± 0.75 mg per g of CS/Thy and CS/CNF/Thy films, respectively. The release of thymol was affected by the presence of an intercalating network of CNF, which exhibited Fickian diffusion behavior. The release of thymol reached equilibrium within 48 h for CS/Thy, and 72 h for CS/CNF/Thy films. The CS/CNF/Thy film had a greater inhibitory effect than the CS/Thy film against Listeria monocytogenes and Salmonella Typhimurium. These findings demonstrate the potential applications of these films in improving the shelf life of perishable food products.

A thorough evaluation of chitosan-based packaging film and coating for food product shelf-life extension

Chitosan is a cationic polysaccharide and derived from chitin present in exoskeleton of crustaceans such as prawns, crabs, and lobsters. This natural biopolymer chemical structure is identical to cellulose but insoluble in aqueous and organic solvents. Chitosan is an ecologically beneficial biodegradable alternative to synthetic polymers, notably typical plastics. Chitosan may be used to make a variety of films, coatings, and membranes, each having its own distinct features. Chitosan films are biodegradable, translucent, and have high mechanical strength, making them adequate for food packaging, water purification, and wound dressings. Chitosan-based films and coatings are often used for packaging foods such as fruits and vegetables, meat, and seafood. According to the findings, chitosan films have outstanding barrier qualities against UV radiation, gases, and moisture. They can assist in safeguarding packed objects from outside influences such as oxidation and humidity, which could degrade their quality. Chitosan's antibacterial qualities naturally limit the development of bacteria, viruses, and fungi. Because of this property, chitosan-based films are useful for packaging perishable food products since they may extend shelf life by lowering microbial contamination. Modifying the chitosan content or adding additional components can change the mechanical strength and flexibility of the film. Surfaces may be treated with chitosan coatings to improve qualities such as water resistance, barrier properties, and antibacterial activity. This review article discusses different approaches such as solvent casting, extrusion, electrospinning, thermoplastic method, layer-by-layer assembly, spraying, dipping for the preparation of chitosan-based films and coatings. Further these food packaging material properties such as viscosity, thermal properties, optical properties, solubility, hydrophobicity, color, mechanical characteristics, barrier qualities, antibacterial properties, antioxidant activity and prolonging the shelf life of products is described in depth.

Integration of supply chain model for perishable food products : focus on micro, small and medium enterprises

Managing perishable products is a business challenge for today, especially for Micro, Small and Medium Enterprises (MSMEs). This challenge becomes increasingly higher with increasingly competitive business competition which causes perishable products to become increasingly diverse and of high quality. Even though MSMEs face problems related to business innovation, especially in perishable products. So MSMEs need a perishable product business strategy to increase competitive advantage. The main purpose of this article is to integrate the perishable supply chain model for micro, small and medium enterprises. So that the implementation of the perishable supply chain model can be carried out well. This research method used a qualitative approach by conducting in depth interviews with twelve owners of MSMEs. Validation of the data in this study is shown by observing selected informants for cross-checking and validating the data. The analysis technique in this study uses MAXQDA software. The results of this study are that integration of each existing business function in a model, namely a perishable food supply chain, is very much needed. Perishable food supply chain integration is based on the perishable supply chain process, cost strategy and environmental and product safety analysis. The perishable supply chain process consists of production, shipment, processing, shipment, storage, distribution and demand markets. From the results of the coding system, it is also known that the distribution factor makes the largest contribution to the success of implementing the perishable food supply chain model. This supply chain model for perishable food for MSMEs is in accordance with the second sustainable development goals (SDGs), where problems related to hunger, malnutrition, and food security can be overcome well if this model is implemented in MSMEs. This research is in accordance with the eighth SDGs, where the hope is that MSMEs can increase decent work and sustainable economic growth. For further research, there needs to be integrated cooperation between various parties using the quadruple helix principle. So that MSMEs with perishable businesses can increase their competitive advantage.

Please don't throw me in the briar patch! Empirical evidence on the role of instructional cues on eco-label usage in fish consumption decisions

While contributing to the conservation of natural fish stocks, the aquaculture sector imposes environmental repercussions. The growing popularity of colour-graded eco-labels in promoting pro-environmental practices in food production underscores the need for scientific insights into consumer responses to such labels, particularly with the imminent prospect of a harmonized European labelling framework. The existing literature, although limited and divergent, advocates for real-life testing with fresh, perishable food products, emphasizing the inadequacy of standalone labels and the necessity for complementary measures. Furthermore, the mechanisms underlying how consumers process multi-coloured Front-of-Pack (FOP) labels remain ambiguous, with uncertainties regarding induced consumption shifts stemming from both deliberate information processing and less deliberate associations. This article presents findings from a randomized control trial conducted in a simulated fishmonger store in Derio, Bizkaia, Spain, involving 200 consumers. Participants selected various sea bass products out of multiple options. This task was subject to a 2 (Enviroscore: with vs without) x 2 (Supporting info on Enviroscore: with vs without) between-subject design, resulting in four treatment groups. A 16% increase in the likelihood of selecting lower-impact products was observed. Notably, this effect was evident only in the absence of supporting information on Enviroscore, and the observed impact could not be attributed to any indirect attention effect. In conclusion, Enviroscore exhibits potential in steering consumer choices toward more environmentally friendly aquaculture fish options, even in physical retail settings. However, these effects may be rooted in unconscious responses rather than deliberate environmental considerations, raising questions about the suitability of envisaged policy orientations encompassing disaggregated environmental, nutritional, animal welfare, and social welfare scores. Generalization of these findings warrants validation through further research encompassing a more comprehensive range of products.

ВПРОВАДЖЕННЯ В УКРАЇНІ ПОЛОЖЕНЬ УГОДИ ПРО МІЖНАРОДНІ ПЕРЕВЕЗЕННЯ ШВИДКОПСУВНИХ ХАРЧОВИХ ПРОДУКТІВ ТА ПРО СПЕЦІАЛЬНІ ТРАНСПОРТНІ ЗАСОБИ, ЩО ПРИЗНАЧЕНІ ДЛЯ ЦИХ ПЕРЕВЕЗЕНЬ (УПШ)

An analysis of the European experience in implementing the provisions of the Agreement on the Interna-tional Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for such Carriage (ATP) was carried out, which testifies to both positive and negative features of the realisation of this Agreement in Ukraine in the case of a mirror implementation of the ATP provisions based on the experience of the EU member states, such as Germany and France. A structural scheme for the implementation of the provisions of the UPS is proposed, which most fully takes into account the national features and conditions of today. The proposed structural scheme provides for the presence of the following structural units in the capacity of participants in the process of functioning in Ukraine of the system for carry-ing out technical inspections and monitoring the compliance of motor vehicles with the ATP requirements: the UN/ECE Inland Transport Committee (WP.11 Working Party on the Transport of Perishable Foodstuffs); the competent body for the ATP implementation in Ukraine (which is the Ministry for Communities, Territories and Infrastructure Development, designated in accordance with Decree of the Cabinet of Ministers of Ukraine of October 24, 2007 No. 1266); the competent body for ensuring the functioning of the system for technical control of the compliance of motor vehicles with the ATP requirements, the main task of which is to ensure the holistic operation of the system for technical inspection of isother-mal motor vehicles; testing station / expert assessment organization (for conducting technical inspection of isothermal motor vehicles against their compliance with ATP requirements); controlling body (for state surveillance (control) of compliance by carriers of perishable foodstuffs with ATP requirements); business entity (carrier of perishable foodstuffs). Keywords: road transport, testing station, expert assessment body, competent body, international carriage, perish-able foodstuffs.

PH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking

The pH-sensitive intelligent film is a much-awaited advancement in packaging technology, which uses visually discernible color changes to warn consumers about the freshness or spoilage of perishable food products. This study aims to develop an intelligent indicating film based on carboxymethyl cellulose (CMC), formulated with date pits anthocyanins-rich extract (DPAE) at 1.5 %. The incorporation of DPAE significantly enhanced the physical (moisture content, swelling index, water solubility and biodegradability) and mechanical (thickness, elongation at break and thickness). Developed films exhibited a higher antioxidant and antibacterial activity against food-borne pathogens. Furthermore, the inclusion of DPAE had a noticeable effect on pH-sensitive characteristics of the CMC/DPAE films. Interestingly, the CMC/DPAE film displayed a color change from yellow to dark brownish in response to changes in pH levels, covering a wide range from 1 to 13. The CMC/DPAE films were also capable of detecting ammonia at concentrations ranging from 0.125 to 1 mg/mL. In order to monitor the freshness of minced beef meat stored under refrigerated conditions at 4 °C over 14 days, CMC/DPAE films exhibited noticeable color variations corresponding to the changes in meat quality, which were assessed based on total volatile basic nitrogen, microbial count, and pH during storage. The color alteration on the packaging label shifted from yellow to dark, signifying changes in meat freshness. The obtained results stipulated that the newly developed CMC/DPAE films hold promise as innovative colorimetric pH indicators for tracking the freshness and spoilage meat-products in the food industry and supermarkets.

Evaluation of a Calcium Carbonate-Based Container for Transportation and Storage of Fresh Fish as a Sustainable Alternative to Polystyrene Boxes

The present study aimed to assess the effect of alternative packaging materials on the quality retention and shelf-life of whole fish under low and abuse temperature conditions. Red sea bream (Pagrus major) was harvested and stored in different packaging containers, i.e., a conventional polystyrene (PS) box, a CaCO3-based box and a cardboard box (tested as a simple alternative container for transportation and short-term storage of food). After harvesting and transportation, fish was stored in the tested containers at 2 °C for 11 days and periodically kept at room temperature (25 °C) to simulate potential temperature fluctuations in the actual supply chain. The effect of temperature fluctuations and packaging materials on the quality and remaining shelf-life of fish was determined by microbial enumeration (total viable counts, Pseudomonas spp. and Enterobacteriaceae). PS retained fish quality and maintained a low temperature of fish for longer periods of time during storage at ambient conditions. The CaCO3-based containers also showed satisfactory performance, resulting in a similar microbial load in fish flesh to the samples stored in PS boxes after 11 days of simulated transportation and storage (TVC load 7.8–8.0 logcfu/g). Cardboard resulted in a rapid increase in the internal temperature during the temperature fluctuations at ambient conditions, resulting in higher microbial loads of fish flesh at all stages of the simulated cold chain. The replacement of conventional plastic packaging materials with alternative, environmentally friendly packaging systems without affecting the shelf-life of fish may reduce plastic waste while ensuring the high quality and shelf-life of perishable food products.

An Adaptive Sequential Decision-Making Approach for Perishable Food Procurement, Storage and Distribution Using Hyperconnected Logistics

The fast-food industry currently relies on frozen ingredients to reduce the cost of procurement of raw materials. In recent years, consumers have started to curb their habit of eating out from fast-food chain restaurants due to the growing concerns for unhealthy menu choices made primarily from highly processed and/or frozen food ingredients. To address these issues, some organizations in the fast-food industry have started to offer menus with fresh unfrozen ingredients sourced locally or regionally. This paper addresses the problem of integrating sourcing, storage, and distribution strategies for a fast-food restaurant chain at the regional level. We present an adaptive sequential optimization decision-making approach for procurement, storage, and distribution of perishable food products to multi-unit restaurants at the regional level. This solution approach uses shelf-life considerations in developing a procurement and distribution strategy for fresh produce in the era of hyperconnected logistics. Three models are developed using Mixed Integer Linear Programming (MILP). First, a procurement model is developed to find the cost-effective supplier for each produce category based on shelf life. Then, a distribution model is developed to find the cost-optimal solution for distributing produce to multiple restaurant locations considering weight, volume, and operation hours. Finally, an integrated model is developed to optimally combine procurement and distribution options generated by the first two models to minimize costs while respecting total shelf-life constraints. Numerical experiments based on realistic data are carried out to show that the proposed sequential approach yields valid decisions and presents the effects of price, shelf-life, and demand changes on the supply chain.

Food quality and supply chain networks in dynamic business environments: evidence from the Nigerian shrimp subsector

PurposeResearch efforts aiming to improve understanding of how various organisational relationships contribute to better food quality (FQ) in a constantly changing business environment are limited. This study examines the effects of supply chain (SC) organisations on the quality of food products across multi-tiered segments with dynamic business situations.Design/methodology/approachGuided by a conceptual research framework based on contingency theory and netchain analysis, moderation-based partial least squares structural equation modelling (PLS-SEM) was used to analyse multi-tiered data from 405 shrimpers and 238 women processors in Akwa-Ibom, Lagos and Ondo states in Nigeria.FindingsThe authors' findings show that unpredictable business environments such as market turbulence (MT), power asymmetry (PA) and distrust (DT) not only directly influence SC organisations but also moderate how organisational networks contribute to improved FQ. Further results reveal that closer vertical ties such as relational contracts are prerequisites for small-scale actors to guarantee improved FQ along multiple nodes of the food system.Originality/valueThis is the first study to examine, from a contingency and multi-tiered perspective, how small-scale actors can maintain FQ across interdependent nodes of a food chain in a developing country context and to explore the complex interplay between SC networks and the quality of highly perishable food products in unpredictable business environments. Relevant theoretical and policy implications are discussed.

Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat patties

The study investigated the antioxidant effect on lipid and protein oxidation, microbial count and other physicochemical attributes of meat patties packaged in flaxseed gum (FSG) based films added with betel leaf extract (BLE) during refrigerated storage (4 ± 1 °C) of 30 days. FSG films were developed after incorporating 0, 2.5, 5, 7.5 and 10% of BLE (BLE0, BLE1, BLE2, BLE3 and BLE4) respectively. The patties showed no change in pH due to composite films however, a remarkable effect in retarding the weight loss and color change along with an improvement in sensory score and microbial quality. TBARS of the patties packed in treated films ranged from 0.10 to 0.99 (mg MDA/kg), lower than that of the control 0.34–1.33 (mg MDA/kg). The BLE4 (packed in FSG film with 10% BLE) had the lowest metmyoglobin content of 31.71% compared to the control sample (69.02%) on 30th day of refrigerated storage. Further, a significant reduction in moisture and color change was observed in meat patties packed in FSG-BLE composite films compared to the control patties. Hence, this study concluded that the FSG-BLE composite films improves the storage stability by impeding the rate of lipid oxidation indicating the developed film's promising potential as a sustainable material in active packaging for the shelf life extension of high-fat meat products and other perishable food products.

Development of bio-based PLA/cellulose antibacterial packaging and its application for the storage of shiitake mushroom.

This study presents the extraction of cellulose from water bamboo byproducts to prepare polylactic acid (PLA)/cellulose antibacterial packaging material. The cellulose was modified using a silane coupling agent, which improved the interfacial compatibility between cellulose and PLA. Upon coating the PLA onto the modified cellulose sheet, the water contact angle of the composite material increased from 11.42° to 132.12° and the water absorption rate decreased from 182.52% to 55.71%, which improved the water resistance performance of the material. The addition of cinnamaldehyde in the PLA layer imparted antibacterial activity to the PLA/cellulose packaging material. This packaging material effectively inhibited the mycelial growth and spore germination of Aspergillus niger and Trichoderma harzianum isolated from shiitake mushroom. Additionally, the study investigated the effects of the composite on the postharvest quality of shiitake mushroom. Overall, the packaging material contributed to shiitake mushroom storage and can be applied to other perishable food products.