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The purpose of this paper is to evaluate the energy density (ED) of preparations served by a food service and develop and evaluate the acceptability of preparations in which the ED was reduced by substitution and/or reduction of fat and sugar.

The preparations served most frequently by a food service were identified and described using datasheets. Nutritional assessment of the preparations was performed while the ED was estimated by the ratio of energy value to final weight of the preparations. The preparations were analyzed for their sensory characteristics and reproducibility. Sensory analysis was performed using acceptability and affective tests. The scores obtained on the hedonic scale (1‐9) were assessed by ANOVA and Tukey's test.

The percentage difference between the ED of traditional and modified preparations showed an ED reduction of 6 to 28 per cent in savory preparations and 5 to 63 per cent in sweet preparations. Preparations that had an average acceptance of greater than or equal to 7 were considered acceptable. All preparations were considered acceptable by the judges. Many preparations depend on ingredients with high ED for their success and removing these ingredients can undermine acceptance of the preparation. It is important to understand the role of each ingredient in recipes as a whole, in order to retain the characteristics and palatability of preparations.

The reduction of ED in preparations is an effective strategy for reducing energy intake and increasing weight loss, where ED of preparations can be reduced while maintaining the level of acceptability.

This paper aims to propose an innovative method for deploying a personalized instructor-created software-aided assessment system, that will disrupt traditional learning environments by allowing students to confidentially and with indirect supervision from the instructor, assess their knowledge and ability to achieve the course outcomes.

Through empirical evaluation in real-world educational settings, the authors examine the impact of augmenting human activity in the classroom with an innovative software platform to transform the learning process.

Findings indicate that this software-aided assessment system effectively augments human interactivity by providing timely instructor-designed feedback to increase knowledge retention and skillsets.

This study has shown that incorporating disruptive innovation through the use of software-aided assessment systems increases the effectiveness of the faculty in the classroom and enhances student learning and retention. Thus, a transformative software-aided assessment system design that incorporates artificial intelligence into the learning pathway should be pursued. These software-aided assessments are disruptive innovation as they are formative, frequent and require little direct involvement from the instructor.

To the best of the authors’ knowledge, this study is the first of its kind to incorporate artificial intelligence into the assessment process by analyzing results of pilot programs at several universities. The results demonstrate how using software-aided transformative assessments in various courses have helped instructors assess students’ preparedness and track their learning progress. These software-aided systems are the first step in bringing disruptive innovation to the classroom as these software-aided assessment instruments rapidly assess learners’ knowledge and skills based on short, easily created, multiple-choice tests, with little direct engagement from the faculty.

The objective of this study was to evaluate the technical-economic process efficiency of obtaining simultaneous lipo-soluble (LSF) and water-soluble (WSF) fractions from annatto seeds.

The batches of annatto seeds were submitted to the refrigerated solid-liquid extraction process in four stages: pre-extraction, aqueous extraction, separation by decantation and filtration. After that, LSF and WSF from annatto seeds were obtained. The process efficiency and the quality of LSF and WSF were analyzed in terms of average yield and bioactive compounds (bixin, norbixin, phenolics and flavonoids) and their antioxidant and antimicrobial activities. Furthermore, they were economically evaluated in terms of costs of manufacturing and profitability parameters.

The process was efficient in terms of overall average yield (LSF = 8.68% and WSF = 2.76%) (w/w) and in terms of quality, mainly with higher average yields of bixin (82.34% in LSF) and norbixin (29.59% in WSF) (w/w). The concentration of bioactive compounds in the fractions promoted an increase in inhibiting free radicals (DPPH* and ABTS*+) and in the ferric-reducing power (FRAP). LSF showed a minimum inhibitory concentration of 0.06 mg mL-1 for S. aureus and 0.13 mg mL-1 for S. Typhimurium and S. Enteritidis. The lowest manufacturing costs were obtained for the LSF due to its higher extraction yield compared to the WSF. Plants on an industrial scale of 100 and 1000 L were considered economically viable, with a return on investment of 5 and 2 years.

Thus, fractions (WSF and LSF) can be applied as natural additives, as sources of bioactive compounds for nutraceutical and/or pharmaceutical, and in the development of other innovative processes. These results have practical applicability for pharmaceutical and food industry.

1. Green processing of annatto seeds obtains fractions rich in antioxidant compounds.

2. Efficiently presents a high yield of bixin and other bioactive compounds.

3. Effective in concentrating compounds that inhibit microbial growth.

4. Fractions are more accessible sources of bioactive compounds for isolation.

5. Cost of manufacturing (COM) and profitability are studied.

Green processing of annatto seeds obtains fractions rich in antioxidant compounds.

Efficiently presents a high yield of bixin and other bioactive compounds.

Effective in concentrating compounds that inhibit microbial growth.

Fractions are more accessible sources of bioactive compounds for isolation.

Cost of manufacturing (COM) and profitability are studied.