Life Cycle Assessment on Environmental Sustainability of Food Processing.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-12-22 DOI:10.1146/annurev-food-062420-014630

Monique Mi Song Chung, Yiwen Bao, Bruce Yizhe Zhang, Thanh Minh Le, Jen-Yi Huang

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引用次数: 5

Abstract

Food processing represents a critical part of the food supply chain that converts raw materials into safe and nutritious food products with high quality. However, the fast-growing food processing industry has imposed enormous burdens on the environment. Life cycle assessment (LCA) is widely used for evaluating the sustainability of food systems; nonetheless, current attention mainly concentrates on the agricultural production stage. This article reviews recent LCA studies on dairy, fruits and vegetables, and beverage products, with a particular emphasis on their processing stage. The environmental impacts of various foods are summarized, and the hotspots in their processing lines as well as potential remediation strategies are highlighted. Moreover, an outlook on the environmental performance of nonthermal processing, modified atmosphere packaging, and active packaging is provided, and future research directions are recommended. This review enables quantitative assessments and comparisons to be made by food manufacturers that are devoted to implementing sustainable processing technologies.

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食品加工环境可持续性生命周期评价。

食品加工是食品供应链的关键环节，它将原材料转化为安全、营养、高质量的食品。然而，快速发展的食品加工业给环境带来了巨大的负担。生命周期评价(LCA)被广泛用于评价粮食系统的可持续性;然而，目前的关注主要集中在农业生产阶段。本文回顾了最近对乳制品、水果和蔬菜以及饮料产品的LCA研究，特别强调了它们的加工阶段。综述了各类食品对环境的影响，并指出了其加工路线的热点和潜在的修复策略。最后，对非热加工、气调包装和活性包装的环境性能进行了展望，并提出了今后的研究方向。这项审查使致力于实施可持续加工技术的食品制造商能够进行定量评估和比较。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.