Nanofood Process Technology: Insights on How Sustainability Informs Process Design.

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dc.contributor.authorHessel, V.
dc.contributor.authorEscribà-Gelonch, M.
dc.contributor.authorSchmidt, S.
dc.contributor.authorTran, N.N.
dc.contributor.authorDavey, K.
dc.contributor.authorAl-Ani, L.A.
dc.contributor.authorMuhd Julkapli, N.
dc.contributor.authorAbdul Wahab, Y.
dc.contributor.authorKhalil, I.
dc.contributor.authorWoo, M.W.
dc.contributor.authorGras, S.
dc.date.issued2023
dc.description.abstractNanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory ex ante and “anticipatory” life-cycle assessment. We demonstrate that sustainability assessments for conventional food process technologies can be leveraged to design nanofood process concepts and technologies. We critically review emerging nanostructured food products including encapsulated bioactive molecules and processes used to structure these foods at laboratory, pilot, and industrial scales. We apply a rational method via learning lessons from sustainability of unit operations in conventional food processing and critically apportioned lessons between emerging and conventional approaches. We conclude that this method provides a quantitative means to incorporate sustainability during process design for nanostructured foods. Findings will be of interest and benefit to a range of food researchers, engineers, and manufacturers of process equipment.
dc.description.statementofresponsibilityVolker Hessel, Marc Escribà-Gelonch, Svenja Schmidt, Nam Nghiep Tran, Kenneth Davey, Lina A. Al-Ani, Nurhidayatullaili Muhd Julkapli, Yasmin Abdul Wahab, Ibrahim Khalil, Meng Wai Woo, and Sally Gras
dc.identifier.citationACS Sustainable Chemistry and Engineering, 2023; 11(31):11437-11458
dc.identifier.doi10.1021/acssuschemeng.3c01223
dc.identifier.issn2168-0485
dc.identifier.issn2168-0485
dc.identifier.orcidHessel, V. [0000-0002-9494-1519]
dc.identifier.orcidSchmidt, S. [0000-0001-8987-2021]
dc.identifier.orcidTran, N.N. [0000-0001-7199-7299]
dc.identifier.orcidDavey, K. [0000-0002-7623-9320]
dc.identifier.urihttps://hdl.handle.net/2440/145007
dc.language.isoen
dc.publisherAmerican Chemical Society
dc.rights© 2023 The Authors. This publication is licensed under CC-BY 4.0 .
dc.source.urihttps://doi.org/10.1021/acssuschemeng.3c01223
dc.subjectfood processing; nanofood technology; nanostructures; nanoparticles; sustainability; sustainability assessment
dc.titleNanofood Process Technology: Insights on How Sustainability Informs Process Design.
dc.typeJournal article
pubs.publication-statusPublished

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