Recent patents on food, nutrition & agriculture最新文献_第10页

New Advances in Infant Feeding: New Products and Novel Technologies. 婴儿喂养的新进展:新产品和新技术。

Recent patents on food, nutrition & agriculture Pub Date : 2017-01-01 DOI: 10.2174/2212798409666170328145150

Maria C Pina-Pérez, Antonio Martínez, Dolores Rodrigo

{"title":"New Advances in Infant Feeding: New Products and Novel Technologies.","authors":"Maria C Pina-Pérez, Antonio Martínez, Dolores Rodrigo","doi":"10.2174/2212798409666170328145150","DOIUrl":"https://doi.org/10.2174/2212798409666170328145150","url":null,"abstract":"Background: Breastfeeding is the best way to provide ideal food for infants. However, there are many situations in which breastfeeding is unviable (maternal illness, hygiene problems, intravenous feeding requirement, storage). Safe, efficient, and nutritious products should be offered by the industry to mothers and healthcare professionals as an alternative.Objective: The present review aims to update the state of the art regarding the most innovative developments in infant feeding formulation and, the promising novel technologies that are being investigated to achieve a balance between the microbiological stability, organoleptic and nutritional value of baby food.Methods: The research lines included in the present systematic review are focused on both, the most innovative ingredients and emergent technologies applied increasing the offer of tailor-made nutritional profiled products with improved quality and safety.Results: According to the reviewed research and recently published patents the current emergence of a new generation of infant products is remarkable, with specific product lines aimed at infants at different stages of development and affected by several disorders (low-weight babies, premature neonates, allergenic patients), with special emphasis on the application of novel technologies (e.g. High Hydrostatic Pressure (HHP) and microencapsulation) as potential techniques to ensure the microbiological safety of developed products, and the improvement of their nutritional value, complementary to the addition of functional ingredients, such as omega 3 and 6 fatty acids, amino acids, prebiotics and probiotics, and medicinal herb supplementation (e.g. lemon balm, royal jelly).Conclusion: The present research work provides a general view of recent advances in infant products processing and formulation focusing on the technological effects and quality/safety developments.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"34867006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study on Utilization of Detoxified Jatropha curcas Seed Cake Subjected to Solid State Fermentation as a Dietary Supplement in Wistar Rats. 麻疯树固体发酵解毒饼作为Wistar大鼠膳食补充剂的研究。

Recent patents on food, nutrition & agriculture Pub Date : 2017-01-01 DOI: 10.2174/2212798408666161117130105

B. Sharath, S. Muthukumar, D. Somashekar

{"title":"Study on Utilization of Detoxified Jatropha curcas Seed Cake Subjected to Solid State Fermentation as a Dietary Supplement in Wistar Rats.","authors":"B. Sharath, S. Muthukumar, D. Somashekar","doi":"10.2174/2212798408666161117130105","DOIUrl":"https://doi.org/10.2174/2212798408666161117130105","url":null,"abstract":"BACKGROUND The presence of anti-nutrients and toxins like phorbol esters in Jatropha curcas seed cake (JSC) limits its application in feeds. This study was done to assess the potential of detoxified JSC as rat feed. METHODS The rats were fed a diet containing 0-5 and 10% of detoxified fermented JSC for four weeks. For the group I, only casein diet was used in rat feed as a negative control. For the group II, untreated JSC was used in rat feed as a positive control. For the group III, fermented JSC using Saccharomyces cerevisiae MTCC-36 was used. For the group IV, the fermented JSC treated with 65% ethanol to remove the residual toxic phorbol esters was used as rat feed. RESULTS The rats fed with untreated JSC showed increased levels of serum liver enzymes as an indication of the onset of liver disease resulting in mortality. In this group, rats died in week 2, confirming that the cake is not safe as feed until it is processed. The rats fed with detoxified JSC with 5 and 10% level survived with no adverse effects, and the performance was on par with the control groups, although the body weight was slightly less compared to control. CONCLUSION Therefore, it was concluded that the detoxified JSC might be the potential and alternative source of protein in the animal feedstuffs up to 10% level. There are recent patents also suggesting the use of alternative feed supplements in the animal feed applications.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86014186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Fatty Acid Composition of Mangrove Wild Legume Seeds (Sesbania speciosa) in Southwestern India. 印度西南部红树野生豆科种子(Sesbania speciosa)脂肪酸组成。

Recent patents on food, nutrition & agriculture Pub Date : 2016-07-31 DOI: 10.2174/2212798408666161003154818

K. Sridhar, D. D. Anita, S. Ghate

{"title":"Fatty Acid Composition of Mangrove Wild Legume Seeds (Sesbania speciosa) in Southwestern India.","authors":"K. Sridhar, D. D. Anita, S. Ghate","doi":"10.2174/2212798408666161003154818","DOIUrl":"https://doi.org/10.2174/2212798408666161003154818","url":null,"abstract":"BACKGROUND\u0000This study compares the composition of fatty acid methyl esters (FAMEs) in seeds of Sesbania speciosa (dry and mature) after processing (uncooked and cooked) and extraction (hot and cold).\u0000\u0000\u0000METHODS\u0000Among PUFA, oleic, linoleic and linolenic acids were common to uncooked and cooked dry seeds which were high on cold extraction. Only two fatty acid ratios were favorable in hot extraction [(C14:0 + C15:0 + (C16:0 / C18:0) and C18:1 / C18:2].\u0000\u0000\u0000RESULTS\u0000Cold extraction yielded docosahexaenoic acid in uncooked as well as cooked dry seeds and all fatty acid ratios were nutritionally favorable. In mature seeds, lauric and myristic acids were high on hot extraction, while palmitic and stearic acids were high on cold extraction. Except for ω-6/ω-3 ratio, the rest fatty acid ratios in mature seeds on hot extraction were not favorable, while cold extraction resulted in three favorable ratios (TUFA/TSFA, TPUFA/TMUFA and ω-6/ω-3). Three-way ANOVA on the impact of seeds, process and extraction of major fatty acids revealed significant difference only between extraction methods (p < 0.001).\u0000\u0000\u0000CONCLUSION\u0000Overall, the cold extraction for dry as well as mature seeds were advantageous for essential fatty acids profile. Some of the recent patents are dealing with antineoplastic compounds as well as radioprotective drugs derived from Sesbania speciosa.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88828667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

In Vitro Study of the Antifungal Activity of Essential Oils Obtained from Mentha spicata, Thymus vulgaris, and Laurus nobilis. 薄荷、寻常胸腺和月桂精油体外抗真菌活性研究。

Recent patents on food, nutrition & agriculture Pub Date : 2016-07-31 DOI: 10.2174/2212798408666160927124014

Abderrahmane Houicher, Hind Hechachna, Hanifa Teldji, F. Ozogul

{"title":"In Vitro Study of the Antifungal Activity of Essential Oils Obtained from Mentha spicata, Thymus vulgaris, and Laurus nobilis.","authors":"Abderrahmane Houicher, Hind Hechachna, Hanifa Teldji, F. Ozogul","doi":"10.2174/2212798408666160927124014","DOIUrl":"https://doi.org/10.2174/2212798408666160927124014","url":null,"abstract":"BACKGROUND\u0000The aim of this study was to determine the antifungal activity of the essential oils isolated from three aromatic plants against 13 filamentous fungal strains.\u0000\u0000\u0000METHODS\u0000The major constituents of Mentha spicata, Thymus vulgaris, and Laurus nobilis essential oils were carvone (52.2%), linalool (78.1%), and 1,8-cineole (45.6%), respectively. There are also some patents suggesting the use of essential oils as natural and safe alternatives to fungicides for plant protection.\u0000\u0000\u0000RESULTS\u0000In the present work, M. spicata essential oil exhibited the strongest activity against all tested fungi in which Fusarium graminearum, F.moniliforme, and Penicillium expansum were the most sensitive to mint oil with lower minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) values of 2.5 μL mL-1 (v/v). Thymus vulgaris essential oil was less active compared to the oil of M. spicata. Aspergillus ochraceus was the most sensitive strain to thyme oil with MIC and MFC values of 2.5 and 5 μL mL-1, respectively. Thymus vulgaris essential oil also exhibited a moderate fungicidal effect against the tested fungi, except for A. niger (MFC >20 μL-1). L. nobilis essential oil showed a similar antifungal activity with thyme oil in which A. parasiticus was the most resistant strain to this oil (MFC >20 μL mL-1).\u0000\u0000\u0000CONCLUSION\u0000Our findings suggested the use of these essential oils as alternatives to synthetic fungicides in order to prevent pre-and post-harvest infections and ensure product safety.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87331070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 15

Overview of Flaxseed Patent Applications for the Reduction of Cholesterol Levels. 亚麻籽降胆固醇专利申请综述

Recent patents on food, nutrition & agriculture Pub Date : 2016-07-31 DOI: 10.2174/2212798408666160321124149

S. Ribas, R. L. Grando, L. Zago, Elvira Carvajal, I. Fierro

{"title":"Overview of Flaxseed Patent Applications for the Reduction of Cholesterol Levels.","authors":"S. Ribas, R. L. Grando, L. Zago, Elvira Carvajal, I. Fierro","doi":"10.2174/2212798408666160321124149","DOIUrl":"https://doi.org/10.2174/2212798408666160321124149","url":null,"abstract":"BACKGROUND\u0000Flaxseed is becoming an increasingly widely used food ingredient. The rising interest of the food industry in this nutraceutical is primarily because of functional nutrients, such as alpha-linolenic acid and lignans, which have health benefits due to their lipid-lowering properties.\u0000\u0000\u0000OBJECTIVE\u0000The objective of this study was to provide an overview of the patenting of flaxseed products with cholesterol-lowering effects.\u0000\u0000\u0000METHOD\u0000Patent applications filed by country of origin were retrieved from the Derwent Innovations Index®database.\u0000\u0000\u0000RESULTS\u0000A total of 307 patent documents were identified, of which 184 claim the use of flaxseed or parts of the flax plant in the product formulation, for their lipid-lowering effect when consumed by humans. A few of the patent applications contain claims for new products based on flaxseed in isolation, including the preparation of foods designed to inhibit the production of cholesterol. Most of the claims were for flaxseed in the form of oil and in association with other lipid-lowering compounds, mainly for the food industry, in the form of dietary supplements or baked products designed to raise their high-density lipoprotein content, and for treating heart problems. China and the United States are the leading countries of flax-related applications.\u0000\u0000\u0000CONCLUSION\u0000These results may have important implications for the production of functional food products that meet specific societal demands.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84251037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Evaluation of Response Surface Methodology to Predict Optimum Growth Conditions for Lactobacillus plantarum A7 (KC 355240) in Probiotic Soy Milk Containing Essential Oil of Cuminum cyminum. 响应面法预测植物乳杆菌A7 (KC 355240)在茴香精油益生豆浆中最佳生长条件的评价

Recent patents on food, nutrition & agriculture Pub Date : 2016-07-31 DOI: 10.2174/2212798408666161026161105

M. Babashahi, M. Mirlohi, R. Ghiasvand, Sahar Torki-Baghbadorani

{"title":"Evaluation of Response Surface Methodology to Predict Optimum Growth Conditions for Lactobacillus plantarum A7 (KC 355240) in Probiotic Soy Milk Containing Essential Oil of Cuminum cyminum.","authors":"M. Babashahi, M. Mirlohi, R. Ghiasvand, Sahar Torki-Baghbadorani","doi":"10.2174/2212798408666161026161105","DOIUrl":"https://doi.org/10.2174/2212798408666161026161105","url":null,"abstract":"BACKGROUND\u0000A new product from soy milk, which is a combination of probiotics and essential oils, can be regarded as a functional food with new added health benefit.\u0000\u0000\u0000OBJECTIVES\u0000This study aimed to evaluation of the results of response surface methodology (RSM) in prediction of the optimum growth condition of Lactobacillus plantarum A7 (KC 355240) (LA7) cultured in soy milk enriched with different concentrations of essential oil of Cuminum cyminum in comparison with the classical growth curve monitoring method.\u0000\u0000\u0000METHODS\u0000Bacterial growth was investigated in the samples of probiotic soy milk containing three concentration levels (0.01%, 0.02% and 0.03% (v/v)) of the essential oil of C. cyminum. The experiments were repeated three times. Concentration of C. cyminum essential oil and the fermentation time were considered as factors and experiments were conducted based on a small composite design of response surface methodology.\u0000\u0000\u0000RESULTS\u0000According to the tests carried out, the optimum conditions were determined as the concentration of 0.02% (v/v) essential oil and 9 hours of fermentation.\u0000\u0000\u0000CONCLUSIONS\u0000These results were in accordance with the outcomes of classical growth curve monitoring method. There are several patents that have recently shown a diverse mix of soy milk in functional foods. Results of this study can be used in the preparation of functional products, enriched with medicinal plants.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85861218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter. 不同热处理及奶油脂肪含量对改善黄油涂抹性的工业应用。

Recent patents on food, nutrition & agriculture Pub Date : 2016-07-31 DOI: 10.2174/2212798408666161014093113

Arash Tondhoosh, K. Nayebzadeh, Mohamadamin Mohamadifar, A. Homayouni‐Rad, Hamid Hosseinoghli

{"title":"Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter.","authors":"Arash Tondhoosh, K. Nayebzadeh, Mohamadamin Mohamadifar, A. Homayouni‐Rad, Hamid Hosseinoghli","doi":"10.2174/2212798408666161014093113","DOIUrl":"https://doi.org/10.2174/2212798408666161014093113","url":null,"abstract":"BACKGROUND\u0000Individual factors, which interfere in the continuous churning, were manipulated to enhance the rheological properties and chemical composition of butter. This process leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition it could prevent hardening of texture especially in winter.\u0000\u0000\u0000METHODS\u0000Firstly, Pasteurized cream with different fat contents (40 & 45% fat) was passed through heat treatments, and then it was injected to a continuous churn. Textural and melting behavior and fatty acid composition of butter were analyzed.\u0000\u0000\u0000RESULTS\u0000Increasing the fat content of cream (from 40 to 45 %) and holding time (from 3h to 5h) in mid-temperature (18 ºC) and reducing the churning temperature (from 12 ºC to 10 ºC), resulted in soft butter texture and improved butter spreadability. Loss Tangent (tan δ) was increased from 0.11 to 0.74 (T=15 ºC;f=1Hz). The melting temperature of butter was decreased from 36ºC to 32ºC and total trans fatty acid content was decreased from 3.2 % to 1.87 %.\u0000\u0000\u0000CONCLUSION\u0000It was concluded that such heating process (which has been studied and reported in patents) absorbs the low- SFC fats of the cream, integrates them into the butter texture a softer and more spreadable product.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85257556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Recent Patents in Agricultural Biotechnology; Focus on Health. 农业生物技术专利研究进展关注健康。

Recent patents on food, nutrition & agriculture Pub Date : 2016-07-31 DOI: 10.2174/2212798408666161101102236

A. Makhzoum, S. Venkataraman, J. Trémouillaux-Guiller, K. Hefferon

{"title":"Recent Patents in Agricultural Biotechnology; Focus on Health.","authors":"A. Makhzoum, S. Venkataraman, J. Trémouillaux-Guiller, K. Hefferon","doi":"10.2174/2212798408666161101102236","DOIUrl":"https://doi.org/10.2174/2212798408666161101102236","url":null,"abstract":"BACKGROUND\u0000Agricultural biotechnology, including the generation of genetically modified food crops, has been the subject of much controversy over the last few years. Initially serving the basic needs of farmers, Ag Biotech has more recently gained much appeal for its opportunities with respect to both the nutritional and pharmaceutical sciences.\u0000\u0000\u0000METHODS\u0000The following review describes a number of recently approved patents that could have direct implications for the field of medicine. Topics range from the development of pharmaceuticals in plants using hairy roots or virus expression vectors, to the role of epigenetics for improving the nutritional value of food crops.\u0000\u0000\u0000RESULTS\u0000Many of these patents were developed by smaller companies or publically funded research institutes, disproving the perception that intellectual property in Ag Biotech is restricted to only large multinational corporations.\u0000\u0000\u0000CONCLUSION\u0000The review concludes with a discussion of the future of these technologies in the face of the current negative political climate.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84653771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

The Case of Cruse Affair for the Bordeaux Wines (Winegate) and Its Consequences on the Burgundy Wine Industry. 波尔多葡萄酒克鲁斯事件(Winegate)及其对勃艮第葡萄酒产业的影响。

Recent patents on food, nutrition & agriculture Pub Date : 2016-03-31 DOI: 10.2174/221279840801160304124509

B. Lecat, Claude Chapuis, J. Brouard, Laurence Cogan

{"title":"The Case of Cruse Affair for the Bordeaux Wines (Winegate) and Its Consequences on the Burgundy Wine Industry.","authors":"B. Lecat, Claude Chapuis, J. Brouard, Laurence Cogan","doi":"10.2174/221279840801160304124509","DOIUrl":"https://doi.org/10.2174/221279840801160304124509","url":null,"abstract":"BACKGROUND\u0000The aim of the study is to show how the Cruse affair known as the \"Winegate\" has changed the wine industry in Burgundy. Cruse, one of the major Bordeauxsellers, was caught by the Customs Office in 1973 and condemned for fraud involving 20'000 hl of Bordeaux wine. This affair has generated a loss of trust between consumers and producers and also between small wine-growers who were selling their wine to the Négociants.\u0000\u0000\u0000METHODS\u0000The objective of this study is to focus on the consequences that this affair has generated for Burgundy growers and Négociants. The method used is the analysis of historical documents (press articles and books on Bordeaux wines) to understand through a review the Cruise affair and its consequences.\u0000\u0000\u0000RESULTS\u0000Under consumer but also retailer pressure, more and more winegrowers in Burgundy decided to bottle the production of their estate and sell it under their own label. To a certain extent, this new development entailed a competition with Négociants. The structure of estates moved from farm style companies to small SME's in charge of vinification, ageing, selling and exporting. Finally, some recent patents related to the wine fraud and mechanisms to create the trust in the wine chain, with specific regard to intelligent label and distribution, have been considered.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77358882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The Seven Challenges for Transitioning into a Bio-based Circular Economy in the Agri-food Sector. 农业食品部门向生物基循环经济转型的七大挑战。

Recent patents on food, nutrition & agriculture Pub Date : 2016-03-31 DOI: 10.2174/221279840801160304143939

M. Borrello, A. Lombardi, S. Pascucci, L. Cembalo

{"title":"The Seven Challenges for Transitioning into a Bio-based Circular Economy in the Agri-food Sector.","authors":"M. Borrello, A. Lombardi, S. Pascucci, L. Cembalo","doi":"10.2174/221279840801160304143939","DOIUrl":"https://doi.org/10.2174/221279840801160304143939","url":null,"abstract":"BACKGROUND\u0000Closed-loop agri-food supply chains have a high potential to reduce environmental and economic costs resulting from food waste disposal. This paper illustrates an alternative to the traditional supply chain of bread based on the principles of a circular economy.\u0000\u0000\u0000METHODS\u0000Six circular interactions among seven actors (grain farmers, bread producers, retailers, compostable packaging manufacturers, insect breeders, livestock farmers, consumers) of the circular filière are created in order to achieve the goal of \"zero waste\". In the model, two radical technological innovations are considered: insects used as animal feed and polylactic acid compostable packaging.\u0000\u0000\u0000RESULTS\u0000The main challenges for the implementation of the new supply chain are identified. Finally, some recent patents related to bread sustainable production, investigated in the current paper, are considered.\u0000\u0000\u0000CONCLUSION\u0000Recommendations are given to academics and practitioners interested in the bio-based circular economy model approach for transforming agri-food supply chains.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80199846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 65