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The improvement of the agri-food supply chain sustainability plays pivotal role in the planet’s survival and in overcoming of climate disasters. Digital technologies that support the collection of Big Data produced along the agri-food supply chain (SC) emerge as powerful tools to accelerate the ecological transition of the sector. Digital technologies can support the implementation of circular business models by sharing data across the SC, monitoring in real time the materials flow, automatizing some agricultural practices and improving the decision-making through the development of decision support systems. Despite the relevance of these arguments, there is a lack of shared frameworks and guidelines for the effective development of a “data-driven circular economy” in the agri-food SC. In this scenario, this chapter examines how scholars investigate data-oriented strategies to accelerate the ecological transition and the adoption of circular economy (CE) models in the agri-food sector (AFS). To this end, a systematic literature review (SLR) was performed. Twenty-nine papers were selected following a rigorous sampling process. Both bibliometric and descriptive results are provided in the first part of this chapter. According to the analytical framework developed, the selected papers were examined in light of the “reduce, reuse and recycle” (3R) paradigm. Moreover, an additional R was retrieved from the systematic review (i.e., redesign), broadening the analytical perspective. The results indicate that scholars have predominantly provided theoretical contributions concerning the role of digital technologies and big data for the agri-food circular transition from a macro-perspective. The findings are useful for policy-makers and managers, who can promote and implement the big data-oriented approach to facilitate the circular transition. Limitations and future research directions are also provided.

The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food.

Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented.

HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes.

This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.

In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.

Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.

Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food.

For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements.

The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures.

The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms.

This study provides valuable insight to engineers and food technologists on hygienic design issues.

Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.

The purpose of the article is to identify relevant criteria for decision support in the implementation of waste-to-energy (WtE)-based systems.

The methodology is a simple case study with a qualitative approach. Five experts involved in the project of a thermoelectric power plant qualitatively evaluated, on a Likert scale, a decision model with 15 indicators derived from recent studies. The research object was the first stage of a project to implement a thermoelectric plant employing municipal solid waste (MSW) in southern Brazil.

The study identified 15 criteria supporting the decision-making process regarding WtE implementation for MSW in a mid-sized city in southern Brazil. The study identified that compliance with MSW legislation, compliance with energy legislation, initial investment and public health impact are the most influential criteria. The study offered two models for decision processes: a simplified one and a complete one, with ten and fifteen indicators, respectively.

The study concerns mid-sized municipalities in southern Brazil.

Municipal public managers have now a methodology based on qualitative evaluation that admits multiple perspectives, such as technical, economic, environmental and social, to support decision-making processes on WtE technologies for MSW.

MSW management initiatives can yield jobs and revenues for vulnerable populations and provide a correct destination for MSW, mainly in developing countries.

The main originality is that now municipal public decision-makers have a structured model based on four constructs (technical, economic, environmental and social) deployed in 15 indicators to support decision-making processes involving WtE and MSW management.

The purpose of this paper is to evaluate the optimization of high hydrostatic pressure (HHP) processing for the microbial inactivation on low-sodium sliced vacuum-packaged turkey breast supplemented with a natural antimicrobial compound (carvacrol).

A response surface methodology was used to model and describe the effects of different pressures (200–650 MPa) and holding times (30–300 s) during HHP processing of low-salt ready-to-eat turkey breast supplemented with 200 mg/kg of carvacrol on survival of the target pathogen (Listeria sp.) and spoilage microflora and on the quality attributes, including pH, syneresis, CIE color and lipid oxidation.

The HHP parameters influenced (p<0.05) the lethality rates and syneresis but did not affect the pH values and lipid oxidation of the products evaluated. According to the required performance criteria for Listeria post-lethality treatment, a treatment at 600 MPa/180 s (at 25°C) appears to be suitable for the studied low-sodium product. The HHP bacterial inactivation effects can notably be potentiated via the presence of carvacrol, and is useful at sensory acceptable sub-inhibitory levels.

This study shows that combined HHP plus additives may produce similar safety and shelf-life extension effects with mild HHP treatments, creating a global increase in the quality of HHP-processed food in addition to reducing costs on equipment maintenance and increasing industry productivity.

High pressure processing (HPP) has been widely used for high-acid (pH<4.6) juices. The purpose of this study was to investigate optimal parameters aimed at achieving 5-log reduction of the pathogens of reference in Concord grape juice (pH 3.39).

Grape juice was inoculated with five strain cocktails of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. In total, 11 trials were carried out based on a Central Composite Rotational Design (CCRD). The pressure (P), ranging from 319 to 531 MPa, and dwell time (t), from 35 to 205 s, were tested. The performance of the combinations (P × t) was evaluated by pathogen challenge microbiological assays.

E. coli O157:H7 was more resistant to HPP than S. enterica. L. monocytogenes did not grow in unprocessed juice (before HPP). Findings demonstrated that moderate pressures (~400 MPa) and short dwell times (~2 min) were effective in achieving a greater than 5-log reduction in the pathogens of reference.

Because the maintenance costs of equipment exponentially increase with pressure beyond 600 MPa, significant reductions in process pressure are highly desirable.

The results of this study can supplement the dearth of information on the applicability of high pressure as a Concord grape juice processing technology in terms of the pathogens inactivation. Furthermore, the use of a cocktail of five strains of pathogens inoculated in Concord grape juice to challenge different HPP parameters has not been reported.

Built environment organisations face global challenges between business units, especially since the coronavirus pandemic (COVID-19) has profoundly disrupted the construction industry worldwide, including the management of construction megaprojects (CMPs). This research aims to develop a competency framework, for global integrated delivery (GID) transformative initiatives and future of work (FOW) global initiatives, to manage integration between lean construction (LC) practices and integrated project delivery (IPD) on CMPs in contemporary multinational engineering organisations.

“Mixed research methods” involves a two-stage quantitative and qualitative research approach. In the context of CMPs, stage one consisted of a qualitative research methodology comprising a literature review to examine competencies, COVID-19 impacts, responses and key drivers (KDs) to integrate LeanIPD&GID; stage one outcomes propose a conceptualisation of LeanIPD&GID, a competency framework and future of work (FOW) global initiatives. Stage two involved an empirical questionnaire survey for a set of 30 KDs arranged into five-factor clusters (FCs), 226 respondents from 23 countries with an extensive cosmopolitan experience; analysis adopted structural equation modelling (SEM), descriptive and inferential statistics, percentage scoring analysis, principal component analysis (PCA) and eigenvalues.

In the context of CMPs, stage one outcomes delivered a conceptualisation of LeanIPD&GID, a proposed competency framework and FOW global initiatives. Stage two concluded that the most significant KDs are “collaboration in design, construction works and engineering management,” “coordination and planning of construction work,” “senior organisational management support,” “boosting implementation of LC, and integrating project delivery” and “earlier and precise 3D visualisation of designs”. building information modelling (BIM) adoption in the MENA region is higher than LC; the second is still taking its first steps, while IPD has little implementation. LeanBIM is slightly integrated, while LeanIPD integration is almost not present.

The research findings, conceptualised LeanIPD&GID principles, a proposed competency framework and FOW global initiatives, provided future research streams and directions; the study has provided a competency framework and FOW global initiatives for effective practical strategies for enhancing integration of LeanIPD&GID transformative initiatives on CMPs and will allow project key stakeholders to place emphasis on boosting LeanIPD&GID KDs.

This paper aims to provide information on the different methods of aflatoxin (AFT) degradation in rice.

Crops that are affected by AFT contamination include cereals, oilseeds, spices and tree nuts. AFT in rice may harm health to great extent, and if not properly determined, may cause death. The production and occurrence of mycotoxins differ depending on the geographic and climatic and environmental conditions; however, these toxicants can never be removed completely from the food supply.

Mycotoxins are commonly present in cereal grains such as rice and are not completely destroyed during their cooking and processing.

No review on detoxification of AFT has been found in rice.

Most of the preservation processes are based on temperature control; they are economical, safe and well established. However, for certain foods these processes modify the valuable nutritional content and organoleptic properties. In recent years, a number of emerging food preservation processes have been developed to fill a market niche in which the consumer prefers to pay more to obtain processed foods with their natural properties. The paper seeks to address this issue.

In this study a review of the available scientific data in relation to high hydrostatic pressure (HHP) and pulsed electric fields (PEF) are presented, highlighting the quality advantages, industrial application and safety risks in their use.

Nowadays, more than 100 industrial applications are marketed and several companies design process equipments. Damage to cell membranes, enzymes or DNA is the most commonly cause of microorganisms' death by these technologies. In addition, within a population of microorganisms, some bacteria are killed, others survive, and a proportion is damaged. The latter is the concern population as the damage may be repaired and the microorganism maybe viable during the product shelf life. Acquisition of new or modified characteristics such as higher treatment resistance could also occur. Another potential risk has to do with the death pattern of microorganisms showing deviations from the traditional log‐linear kinetic model (shoulders, tails and sigmoidal shape). Therefore the developing of simple mathematical models, which can adequately interpret this behaviour, is necessary.

In summary, PEF and HHP technologies need to be evaluated by industries and regulatory authorities and more affordable equipments should be marketed to expand their use at industrial level.