Food and Bioproducts Processing最新文献

{"title":"Synergistic effect of a VCO-ethanol solvent mixture and ultrasound-assisted extraction in enhancing xanthone extraction from mangosteen pericarp","authors":"Zhengyuan Yao ,&nbsp;Xinsheng Wang ,&nbsp;Ismail Fitry Bin Mohammad Rashedi ,&nbsp;Gunhean Chong","doi":"10.1016/j.fbp.2025.02.004","DOIUrl":"10.1016/j.fbp.2025.02.004","url":null,"abstract":"<div><div>Xanthone, a bioactive compound from mangosteen pericarp (MP), is increasingly valued for its applications in functional foods, cosmetics, and pharmaceuticals due to its diverse medicinal properties. However, optimizing extraction methods, particularly solvent selection and technique, remains a challenge. This study introduces an innovative binary solvent mixture of virgin coconut oil (VCO) and ethanol, combined with ultrasound-assisted extraction (UAE), to significantly enhance xanthone yield. Solubility studies of xanthone in ethanol-VCO mixtures were conducted at four temperatures (303.15–323.15 K) across eleven volume ratios (0:1–1:0). The results demonstrated that the mixed-solvent achieved superior xanthone solubility compared to pure ethanol or VCO, with the maximum solubility (0.0329 g/g) observed at a VCO mass fraction of 0.63 at 323.15 K. The Jouyban-Acree model was modified and successfully correlated the solubility data, achieving an R² value of 0.999. Applying this optimized solvent mixture in UAE, xanthone concentration increased by up to 12 % compared to VCO alone with α-mangostin reaching 83.167 mg/g MP, with a linear relationship observed between ultrasound intensity, extraction time, and xanthone yield. The kinetics of UAE were effectively modeled using Peleg’s model, the pseudo-second-order kinetic model type 2, and the Response Surface Method. This mixed solvent method offers a more efficient and sustainable alternative to single-solvent, representing a significant advancement in xanthone extraction technology. The plant oil-based binary solvent developed in this study introduces a novel option for researchers working on the extraction of green plant compounds. Furthermore, it holds promising applications across various chemical engineering industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 350-359"},"PeriodicalIF":3.5,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese","authors":"Cemhan Doğan ,&nbsp;Yasin Akgul ,&nbsp;Andinet Kumella Eticha ,&nbsp;Nurcan Doğan ,&nbsp;Ali Toptas","doi":"10.1016/j.fbp.2025.02.002","DOIUrl":"10.1016/j.fbp.2025.02.002","url":null,"abstract":"<div><div>Cheese is a perishable item due to ongoing microbiological and biochemical changes, making proper packaging essential to prolong its shelf life while maintaining its quality. This study explores the development and application of gelatin/polyamide 6 (G-PA6) nanofibrous mats enriched with sage essential oil (SEO) for active food packaging, aimed at extending the shelf life of ultrafiltrated spreadable cheese. Using an innovative electro-blowing (EB) method, SEO’s antimicrobial and antioxidant properties were integrated into the G-PA6 matrix. The effectiveness of these nanofibers was evaluated through pH, weight loss, total viable bacteria count (TVC), and lipid oxidation (TBARS) measurements during 5 days of storage at 25 °C. The G-PA6 nanofibers enriched with SEO (G-PA6-SEO) significantly improved cheese preservation compared to control samples. Bacterial growth in G-PA6-SEO samples was reduced, with TVC at 3.51 log CFU/g on the 5th day compared to 5.38 log CFU/g in the control. Lipid oxidation was also lower in G-PA6-SEO samples, as reflected by a TBARS value of 0.59 mg MDA/kg, while the control reached 1.02 mg MDA/kg. Thus, these findings highlight the potential of SEO-enriched G-PA6 nanofibers as a promising solution for active food packaging, particularly in cheese preservation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 338-349"},"PeriodicalIF":3.5,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermodynamic and kinetic modelling of 6-gingerol scCO2 extraction","authors":"Muhamad Syafiq Hakimi Kamaruddin ,&nbsp;Gun Hean Chong ,&nbsp;Mohd Hafiz Abu Hassan ,&nbsp;Norhidayah Suleiman","doi":"10.1016/j.fbp.2025.01.013","DOIUrl":"10.1016/j.fbp.2025.01.013","url":null,"abstract":"<div><div>This investigation delves into the kinetics and thermodynamics of the extraction of 6-gingerol from Bentong ginger using supercritical carbon dioxide (scCO₂). The extraction was performed under varying pressures (15, 25, and 35 MPa) and temperatures (40, 50, and 60°C), and with various particle sizes (300, 425, and 600 µm). Kinetic models such as Peleg, First-order, and Two-site kinetic models were used to fit the experimental data. All of these demonstrated high correlation coefficients (<em>R</em>^<em>2</em> &gt; 0.95), indicating their ability to capture the extraction behaviour, but the two-site kinetic model emerged as the most accurate, with the lowest root mean square error (RMSE) (with values ranging from 7.436 to 27.173 across the extraction conditions), and its effectiveness was further endorsed by chi-square (<em>χ</em>^<em>2</em>) comparisons. Kinetic analysis using the Arrhenius equation revealed an activation energy (<em>Ea</em>) of 10.290 kJ/mol⁻¹ and a pre-exponential factor of 91.37 s⁻¹. In the realm of thermodynamics, the study uncovered key parameters: Gibbs free energy (ΔG) at −0.494 kJ/mol⁻¹, enthalpy change (ΔH) at −19.955 kJ/mol⁻¹, and entropy change (ΔS) at 0.062 J/mol⁻¹, calculated at the optimal extraction temperature. These findings underscore the spontaneous and exothermic nature of 6-gingerol extraction in scCO₂, which makes the process particularly efficacious at lower temperatures. The study not only elucidates the extraction mechanism but also paves the way for optimizing 6-gingerol extraction in industrial settings, considering the influence of pressure, temperature, and particle size.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 401-415"},"PeriodicalIF":3.5,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of changes in thermophysical and dielectric properties of pineapple juice on microwave power absorption density of the juice","authors":"Sneh Lata ,&nbsp;Ashok Kumar ,&nbsp;Rewa Kulshrestha ,&nbsp;Krishna Bahadur Chhetri ,&nbsp;Dhananjay Singh","doi":"10.1016/j.fbp.2025.01.020","DOIUrl":"10.1016/j.fbp.2025.01.020","url":null,"abstract":"<div><div>This study indicates the effects of temperature and concentration on the thermophysical and dielectric properties of pineapple juice concentrates (PJC) ranging from 10.9 to 50 ˚brix within a temperature range of 10–60˚C. Further experimental and simulation techniques were used to assess the microwave power absorption capacity of pineapple juices. The measured engineering properties of pineapple juices were influenced significantly by the different levels of concentration and temperature (p &lt; 0.05). The density increased with concentration and decreased with temperature and ranged from 1056.57 to 1203.38 kg/m³. The thermal conductivity and specific heat decreased with concentration and increased with temperature and ranged from 0.425 to 0.605 W/m∙K and 2950.49–3860.24 J/kg∙˚C, respectively. The dielectric constants decreased with concentration and temperature and ranged from 73.91 to 48.58, and dielectric loss factor increased with concentration up to 45 ˚brix and further decreased for 50 ˚brix, and decreased with temperature, and ranged from 9.67 to 20.23. These properties of pineapple juice were correlated with temperature and concentration using polynomial regression equations (p &lt; 0.0001). Non-uniform microwave power absorption was observed that was related with the dielectric properties of PJC. Transfer of the absorbed microwave heat within PJC was relatively efficient at lower concentration than that of at higher concentration because the thermal diffusivity of PJC decreased with concentration and increased with temperature and ranged from 1.52E-7–1.17E-7 m²/s. The measured and simulated values of microwave power absorption were ranged from 475.2 to 452.2 W and 464.3–449.9 W, respectively. The microwave power absorption at different concentrates, and corresponding average temperature change of the juices were not significantly different (p &gt; 0.05). However, there was about 4.91 % and 3.09 % decrease in the measured and simulated microwave power absorption, respectively, as concentration of the juice increased from 10.9 to 50 ˚brix.</div></div><div><h3>Practical application</h3><div>The properties of fruit juice change with the progress of evaporation process. The method of concentration largely influences the way changes occur in the qualities of fruit juice concentrate especially in the case of thermal vacuum evaporation and microwave assisted vacuum evaporation due to difference in heat transfer mechanism. Pineapple juice can be suitably concentrated using microwave energy because microwave power absorption capacity of the juice does not drop significantly as concentration of the juice increases. The findings of this study facilitate in the design of microwave equipment, control and analysis of the process variables during microwave assisted vacuum concentration of pineapple juice.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 310-321"},"PeriodicalIF":3.5,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143386902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization","authors":"Ozan Karatas ,&nbsp;Rahmi Uyar ,&nbsp;Ezgi Son ,&nbsp;Eda Coşkun ,&nbsp;Behiç Mert ,&nbsp;Francesco Marra ,&nbsp;Ferruh Erdogdu","doi":"10.1016/j.fbp.2025.02.001","DOIUrl":"10.1016/j.fbp.2025.02.001","url":null,"abstract":"<div><div>In industrial settings, honey decrystallization is conducted by conventional thermal processing with hot water (12–18 h) or air (24–36 h) at around 60 °C. Considering the demands for a green and sustainable efficient process, a novel approach is needed. Radio frequency (RF) heating is a dielectric process where volumetric heat generation within the sample is expected. Designing such a process requires the knowledge of temperature evolution within the product. Hence, the objective of this study was to develop a mathematical model to determine the temperature evolution of crystallized honey during RF processing and compare the results with conventional approach to demonstrate the efficiency. For this purpose, a computational model was developed to determine the temperature evolution in a crystallized honey during RF and conventional hot water processing. Natural convection effects were also included within the model to see whether there will be any improving effect despite the higher viscosity. Decrystallization kinetics was also coupled with temperature evolution to observe the process efficiency. The results indicated the efficiency of RF heating as an innovative processing approach for decrystallization while the natural convection effects were not significant.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 322-337"},"PeriodicalIF":3.5,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143386903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of UV-Ozone disinfection on the quality of Northern shrimp (Pandalus borealis) under sudden state of cold chain transportation","authors":"You Li ,&nbsp;Luwei Zhang ,&nbsp;Yanfu He ,&nbsp;Lili Zhang ,&nbsp;Xingxing Liu ,&nbsp;Nan Shang","doi":"10.1016/j.fbp.2025.01.021","DOIUrl":"10.1016/j.fbp.2025.01.021","url":null,"abstract":"<div><div>Northern shrimp <em>(Pandalus borealis)</em> is a nutritious and flavorful seafood product. However, microbial spoilage during cold chain transportation can severely impact its quality and market competitiveness. This study investigates the effectiveness of UV-Ozone Disinfection in inhibiting microbial contamination and preserving the quality of Northern shrimp during transportation under simulated burst conditions. The results demonstrated that UV-Ozone Disinfection significantly reduced microbial levels, extended the freshness period, and did not negatively affect sensory properties, nutrient content, or food safety. This method offers a promising solution for improving the cold chain logistics of seafood and could have broader industry applications, offering scalability for large-scale implementation in food transportation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimal storage conditions for spray-dried chayote juice (Sechium edule (Jacq.) Sw. cv. Perla Negra) microencapsulated with gum arabic","authors":"Karina Huerta-Vera ,&nbsp;Enrique Flores-Andrade ,&nbsp;María de Lourdes Catalina Arévalo-Galarza ,&nbsp;Jorge Cadena-Iñiguez ,&nbsp;Marisol Castillo-Morales ,&nbsp;Guadalupe Vivar-Vera ,&nbsp;Jaime Jiménez-Guzmán ,&nbsp;Ramón Marcos Soto-Hernández","doi":"10.1016/j.fbp.2025.01.014","DOIUrl":"10.1016/j.fbp.2025.01.014","url":null,"abstract":"<div><div><em>Sechium edule</em> Perla Negra cultivar (CPN) chayote juice contains bioactive compounds beneficial for health, but it requires protection to maintain its biological activity during storage. In this study, CPN chayote juice was microencapsulated by spray drying using gum arabic (GA) as the wall material. The resulting microcapsules were evaluated through moisture adsorption isotherms at 25 °C, 35 °C, and 45 °C. A thermodynamic approach, based on the GAB, BET, GDW, and Condon models, was used to describe the adsorption characteristics within a water activity (<span><math><msub><mrow><mi>a</mi></mrow><mrow><mi>w</mi></mrow></msub></math></span>) range of 0.10–0.85. Additionally, microstructure, color, total flavonoid content (TFC), and cucurbitacins in the microcapsules were analyzed while stored at different <span><math><msub><mrow><mi>a</mi></mrow><mrow><mi>w</mi></mrow></msub></math></span> levels at 35 °C. Two stability phases were identified: a high-stability phase (0.108 ⎼ 0.515 <span><math><msub><mrow><mi>a</mi></mrow><mrow><mi>w</mi></mrow></msub></math></span>) and a lower stability phase (0.515 ⎼ 0.821 <span><math><msub><mrow><mi>a</mi></mrow><mrow><mi>w</mi></mrow></msub></math></span>). Optimal storage conditions were determined based on monolayer moisture content (<em>Mₒ</em>), minimum integral entropy, and minimum change in spreading pressure (MCSP), with <span><math><msub><mrow><mi>a</mi></mrow><mrow><mi>w</mi></mrow></msub></math></span> values from 0.116 to 0.450. These conditions correlated with minimal changes in microstructure, color, and bioactive compounds (TFC and cucurbitacins). The degradation rate constants for TFC followed first-order kinetics, with half-life times of 125 and 293 days for the first and second phases, respectively. This thermodynamic approach is a valuable tool for determining the optimal storage conditions and ensuring the preservation of the bioactive properties of CPN chayote juice, renowned for its antioxidant, anti-inflammatory, and anticancer activities, making it a promising ingredient for functional foods, dietary supplements, nutraceuticals, and phytopharmaceutical products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 296-309"},"PeriodicalIF":3.5,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Conversion of agricultural waste biomass resource into high-added-value composite and its potential for boosting synergistic removal of ammonia nitrogen in practical water","authors":"Junjie Yuan ,&nbsp;Yao Zhu ,&nbsp;Jizhang Wang ,&nbsp;Zhigang Liu ,&nbsp;Tao Zhang ,&nbsp;Pingping Li ,&nbsp;Fengxian Qiu","doi":"10.1016/j.fbp.2025.01.018","DOIUrl":"10.1016/j.fbp.2025.01.018","url":null,"abstract":"<div><div>Agricultural production has long attracted attention for its high demand for resources and high damage to the environment. To address the high costs and impacts of nitrogen fertilizer overuse, a new method for treating ammonia nitrogen pollution in agricultural water bodies needs to be established to ensure water source safety and environmental quality, and to sustain agricultural production. This study involved pretreating oilseed rape straw (ORS) to extract waste biomass to functionalize with active inorganic bimetallic layer, which serves as the primary component for adsorbing ammonia nitrogen from both simulated and real wastewater. The hierarchical structure of the Cu-Al bimetallic hydroxide-functionalized waste ORS biomass (Cu-Al@ORS) is characterized by an abundance of nanosheet clusters on its surface, providing a large number of binding sites. Under the optimal conditions (pH 7.0, temperature 25 °C), the maximum removal efficiency towards ammonia nitrogen can reach 54.5 %. According to the adsorption kinetics fitting result, the adsorption of ammonia nitrogen by Cu-Al@ORS conforms well to the pseudo-second order kinetic model with an adsorption capacity of 87.11 mg/g and chemisorption is the rate-determining step in the adsorption process. Furthermore, the Cu-Al@ORS exhibits comparable adsorption stability and regeneration performance in practical applications. The removal efficiency declines to 49.89 % after the fifth cycle, which is significantly lower than the 67.57 % decrease observed in activated carbon. The practical application results suggest the potential of Cu-Al@ORS as a promising, cost-effective, and sustainable alternative to activated carbon for treating wastewater. The study focuses on the conversion of waste agricultural straw into biomass with ammonia nitrogen removal capabilities, offering a theoretical underpinning for the benign treatment, resource utilization, and carbon sequestration and emission reduction of agricultural waste biomass.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 240-251"},"PeriodicalIF":3.5,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of density and size of inert particles in an alternative rotary dryer applied to paste-like material","authors":"Isabela P. Menezes,&nbsp;Claudio R. Duarte,&nbsp;Marcos A.S. Barrozo","doi":"10.1016/j.fbp.2025.01.019","DOIUrl":"10.1016/j.fbp.2025.01.019","url":null,"abstract":"<div><div>The drying of pastes to produce powdered materials has become increasingly important in the chemical, pharmaceutical, and food industries. An attractive alternative to the conventional spray-drying technique is the use of inert particles for paste drying. In this work, a rotary dryer with an inert bed, a device developed at Federal University of Uberlândia, was used to dry a fruit pulp into a powdered material. However, the efficient use of this device still presents significant challenges to be overcome. Besides appropriate operating conditions, the correct choice of inert material is crucial. This study investigated the effect of inert particles of different densities and sizes on the performance of this alternative system. Simulations using the Discrete Element Method (DEM) were conducted to investigate the behavior of inert flow inside the drum, and experimental tests were performed to quantify the effect of operating variables on process yield, aiming for an optimization study. Spheres of stainless steel (ρ_s = 8000 kg/m³), ceramic (ρ_s = 2300 kg/m³), and polypropylene (ρ_s = 900 kg/m³) were used as inert materials, with west indian cherry pulp as the paste material. The DEM simulation results showed that when inert stainless steel particles were used, the collision forces were 424.77 % higher than those obtained with inert ceramic particles and 1209.27 % higher than those from polypropylene particles. The optimization study revealed that the highest process yield was achieved using a maltodextrin concentration of 21.7 %, a fraction of smaller inert particles of 75 %, and a temperature of 95.7°C. The nonconventional rotary dryer successfully produced powdered fruit, highlighting its potential as an efficient alternative to traditional drying techniques for paste-like substances. This research underscores the dryer’s innovative design offering promising applications in food processing and other industries requiring efficient solutions.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 252-259"},"PeriodicalIF":3.5,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating the greenhouse gas emissions footprint of chicken meat production in South Korea: A life cycle perspective","authors":"Hee Yeon Kang ,&nbsp;Yong Woo Hwang ,&nbsp;Jong Hyo Lee ,&nbsp;Seong Jin Cho ,&nbsp;Yun Sang Jeon ,&nbsp;Nam Seok Kim ,&nbsp;Junbeum Kim","doi":"10.1016/j.fbp.2025.01.017","DOIUrl":"10.1016/j.fbp.2025.01.017","url":null,"abstract":"<div><div>A rising trend in the food industry involves calculating greenhouse gas (GHG) emissions to establish reduction targets, motivated by the increasing demand for sustainable food options. Poultry consumption is on the rise globally due to its affordability and high nutritional quality, with projections indicating that it will account for half of total meat production by 2030. This study focuses on quantifying GHG emissions using Life Cycle Assessment (LCA) methodology, analyzing the various stages of chicken meat production, including feed production, slaughtering, processing, and transport. The findings reveal that 1 kg of domestically produced chicken emits approximately 4.08 kg CO₂-eq, with the highest emissions originating from the feed production stage, which accounts for 56.80 % of the total. In light of these results, the study advocates for effective strategies to reduce GHG emissions, such as prioritizing locally sourced feed and enhancing manure management practices. These efforts are vital to provide essential data for developing future emission reduction initiatives and promoting sustainability within the poultry industry.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"150 ","pages":"Pages 230-239"},"PeriodicalIF":3.5,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143136382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}