Hessel Volker, Escribà-Gelonch Marc, Schmidt Svenja, Tran Nam Nghiep, Davey Kenneth, Al-Ani Lina A, Muhd Julkapli Nurhidayatullaili, Abdul Wahab Yasmin, Khalil Ibrahim, Woo Meng Wai, Gras Sally
School of Chemical Engineering, The University of Adelaide, Adelaide 5005, SA, Australia.
EPS-School of Chemical Engineering, University of Lleida, Igualada 08700, Spain.
ACS Sustain Chem Eng. 2023 Jul 24;11(31):11437-11458. doi: 10.1021/acssuschemeng.3c01223. eCollection 2023 Aug 7.
Nanostructured 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 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 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.
纳米结构产品是食品研究中一个蓬勃发展的领域，但关于制造这些产品所使用工艺的可持续性的信息却很少。在本综述中，我们主张在纳米食品实验室规模开发的初始阶段选择可持续的工艺技术。我们表明，基于传统技术的预测性可持续性评估（包括探索性和“预期性”生命周期评估）有助于进行选择。我们证明，传统食品加工技术的可持续性评估可用于设计纳米食品加工概念和技术。我们批判性地审视了新兴的纳米结构食品产品，包括封装的生物活性分子以及在实验室、中试和工业规模上用于构建这些食品的工艺。我们应用一种合理的方法，从传统食品加工单元操作的可持续性中吸取经验教训，并在新兴方法和传统方法之间审慎地分配经验教训。我们得出结论，这种方法提供了一种在纳米结构食品的工艺设计过程中纳入可持续性的定量手段。研究结果将引起一系列食品研究人员、工程师和工艺设备制造商的兴趣并使其受益。
