Staff publications (MMD)

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Browsing Staff publications (MMD) by Subject "3006 Food Sciences"

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    Food loss and waste reduction by using Industry 4.0 technologies: examples of promising strategies
    (Oxford University Press (OUP), 2025-01-06) Arshad, Rai Naveed; Abdul-Malek, Zulkurnain; Parra-López, Carlos; Hassoun, Abdo; Qureshi, Muhammad Imran; Sultan, Aysha; Carmona-Torres, Carmen; de Waal, Jennifer Mignonne; Jagtap, Sandeep; Garcia-Garcia, Guillermo
    Food loss and waste (FLW) represent a significant global issue, posing a threat to food sustainability on a worldwide scale. However, the growing awareness among consumers and the development of emerging technologies driven by the Fourth Industrial Revolution (Industry 4.0) present numerous opportunities to reduce FLW. This article provides a comprehensive examination of recently developed strategies for reducing FLW. The role of Industry 4.0 technologies, such as the Internet of Things, artificial intelligence, cloud computing, blockchain, and big data, is highlighted through examples of various promising initiatives. The results of this analysis show that the application of digital technologies to address the issue of FLW is on the rise globally, with Industry 4.0 technologies revolutionising many sectors, including the food sector. Further research is necessary, and closer collaboration between producers, distributors, consumers, and other actors involved in the food supply chain is still required to reduce FLW further.
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    ItemOpen Access
    Safety evaluation of fermented and nonfermented Moringa oleifera seeds in healthy albino rats: biochemical, haematological, and histological studies
    (Wiley, 2025-03-24) Adetuyi, Foluso Olutope; Akintimehin, Emmanuel Sina; Karigidi, Kayode Olayele; Orisawayi, Abimbola Oluwatayo
    Fermentation preserves and enhances food properties, but consuming locally fermented foods can cause health issues like flatulence, gastrointestinal disorders, kidney stones, and sometimes death. This study evaluated the biochemical, haematological, and histological effects of supplementing diets with fermented Moringa oleifera seed (FMS) and nonfermented Moringa oleifera seed (NFMS) in healthy albino rats. Male rats were fed diets containing 10%, 20%, and 30% FMS and NFMS for 14 days. No significant changes were observed in body weight or organ/body weight ratios. However, platelet count increased significantly (p < 0.05) at higher supplementation levels, suggesting enhanced haemostatic activity. While haematological parameters remained stable, NFMS at 20% and 30% increased urea and creatinine levels, indicating potential renal stress. Histological analysis showed mild alterations at higher supplementation levels, more pronounced in NFMS‐fed rats. Fermentation mitigated antinutrient effects, enhancing safety. FMS and NFMS are safe up to 20% inclusion, with potential applications in human nutrition and functional food development.