通过多标准决策选择材料和工艺，对番茄干产品进行社会生命周期可持续性评估。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-10-26 DOI:10.1002/jsfa.13974

Dilber Ayhan, Francisco Astorga Mendoza, Muhammed Rasim Gul, Izzet Ari, Hami Alpas, Mecit Halil Oztop

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引用次数: 0

摘要

背景：番茄是地中海地区的重要产品，也是地中海饮食的重要组成部分。配制富含蛋白质和生物活性化合物的番茄干制品可能是促进坚持地中海饮食的一种战略方法。通过使用不同的蛋白质富集源（豌豆蛋白和叶蛋白）和干燥技术（热风干燥器、微波真空干燥器和传统干燥器），对六种不同的新型番茄产品进行了分析。这种方法的新颖之处在于将产品的特定标准与产品生命周期中的全球社会因素相结合。利用 21 项标准和对专家的层次分析法（AHP）调查，通过多标准评估确定了每种产品的社会可持续性得分：结果：番茄产品的生命周期对失业、饮用水、卫生设施或过长工作时间的地区影响极小。然而，它们对歧视、移民劳工、儿童教育和医院床位的使用却有重大影响。研究发现，营养质量是首要标准，其中最具可持续性的设计是富含豌豆蛋白并采用微波真空干燥法加工的番茄棒：研究表明，将感官和营养成分纳入社会可持续性评估可提高食品的可持续性，并为食品的社会生命周期评估提供了一个实用的路线图。它强调了在重新配制地中海产品时考虑全球社会问题以确保长期坚持地中海饮食的重要性。将社会因素纳入可持续发展评分中，还能提高面向有意识的客户的产品信息的有效性。作者：© 2024。食品与农业科学杂志》由约翰威利父子有限公司代表化学工业协会出版。

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Social life cycle sustainability assessment of dried tomato products based on material and process selection through multi-criteria decision making.

Background: Tomatoes are a significant product of the Mediterranean region and a crucial component of the Mediterranean diet. The formulation of dried tomato products enriched with proteins and bioactive compounds could be a strategic approach to promote adherence to the Mediterranean diet. Six different novel tomato products were analyzed using different protein enrichment sources (pea proteins and leaf proteins) and drying technologies (hot-air dryer, microwave vacuum dryer, and conventional dryer). The novelty of this approach lies in combining product-specific criteria with global societal factors across their life cycles. Using 21 criteria and an analytic hierarchy process (AHP) survey of experts, the social sustainability score for each product was determined through a multi-criteria assessment.

Results: The tomato product's life cycles have minimal regional impacts on unemployment, access to drinking water, sanitation, or excessive working hours. However, they affect discrimination, migrant labor, children's education, and access to hospital beds significantly. The study identified nutritional quality as the top criterion, with the most sustainable design being a tomato bar enriched with pea protein and processed using microwave vacuum drying.

Conclusion: The study revealed that integrating sensory and nutrient compounds into social sustainability assessments improves food sustainability and provides a practical roadmap for social life cycle assessments of food products. It emphasized the importance of considering global social issues when reformulating Mediterranean products to ensure long-term adherence to the Mediterranean diet. Incorporating social factors into sustainability scores can also enhance the effectiveness of product information for conscious customers. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.