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Industry 4.0 is recognised as a competitive strategy that helps implementers optimise their value chain. However, its adoption poses several challenges. This study investigates and ranks the drivers and barriers to implementing Industry 4.0 in the Thai sugar industry, the world's second-largest sugar exporter. It also evaluates the industry's readiness for Industry 4.0.

The drivers and impediments were identified based on a systematic literature review (SLR) and further investigated using a questionnaire, expert interviews, Pearson's correlation and nonparametric statistical analyses. The IMPULS model was used to assess the industry's readiness.

Most companies expect to minimise costs, develop employees and improve various elements of operational performance and data tracking capability. Thai sugar producers are still at a low readiness level to deploy Industry 4.0. High investment is the major challenge. Small businesses struggle to hire competent employees, collaborate with a highly credible technology provider and adapt to new solutions.

The findings can serve as a benchmark or guide for sugar manufacturers and companies in other sectors, where Industry 4.0 technologies are not yet widely utilised, to overcome existing roadblocks and make strategic decisions. They can also assist governments in developing policies that foster digital transformation and increase national competitiveness.

There is a scarcity of research on Industry 4.0 execution in the sugar industry. This study addresses this gap by investigating the reasons for the hesitancy of sugar producers to pursue Industry 4.0 and proposing solutions.

Bales of cotton run through the gins and textile mill instruments, stick to them and make it cumbersome for the ginning mill workers. This is so because more time and money have to be invested in cleaning these instruments. The stickiness of cotton causes health hazards to the workers, decreases the yarn quality and economic loss to the textile industry. The effect of cotton stickiness on textile ginning, various methods for cotton stickiness detection and the steps for reduction are discussed.

The different methods that are available for detecting and measuring cotton stickiness are described. The sugars that cause stickiness are either of plant origin (physiological sugars) or from the feeding insects (entomological origin). The methods for stickiness detection and reduction are discussed under physical, chemical and biological categories.

This review suggests possible ways to mitigate cotton stickiness.

One of the major issues of the textile industry is honeydew-contaminated cotton stickiness. However, there are few papers on detection methods for analyzing honeydew cotton stickiness along with the approaches to reduce stickiness. This paper summarizes different methods along with a study for detection as well as reduction of cotton stickiness.

The application of indigo dyes in the denim industries has been criticised due to the introduction of non-renewable oxidation products into the environment. Previous studies have investigated that reducing sugars can be used as green alternatives to sodium dithionite in the indigo dyeing of cotton fabric owing to their reduced and stable redox potential in the dye bath. The purpose of this study was to dye denim cotton fabric with indigo dye using various reducing sugars and alkalis. The use of sucrose and potassium hydroxide (KOH) for indigo dyeing has been explored for the first time.

A mixed factorial design with four variables including alkali, pH, number of dips and type of reducing sugar at different levels was studied to identify a significant correlation between the effect of these variables on the colour strength and fastness properties of the dyeings.

Investigations were made to examine the significant factors and interactions of the selected responses in the eco-friendly dyeing method. This process has the potential to reduce the load of sulphite and sulphate generated in the dyebath due to the use of a conventional reducing agent, sodium dithionite. The colour strength of the dyeing reduced with fructose was found to be better than other reducing sugars and significantly influenced by the number of dips, pH levels and the interaction between pH and reducing sugars. Using fructose for indigo dyeing with two dips at a pH of 11.5, using KOH as an alkali, results in higher colour strength values. The fastness properties of the indigo-dyed sample with reducing sugars ranging from fair to good or good to excellent. Specifically, colour change receives a rating of grey scale 3–4, staining 4–5, dry rubbing 4 and light fastness 3–4. These assessments hold true across various factors such as the type of reducing sugar, alkali, pH and the number of dips. The optimised parameters leading to improved colour strength and fastness properties are also discussed.

This dyeing technique is novel and a green alternative to dithionite denim dyeing. This process is found to be useful for indigo dyeing of denim fabric leading to reduced and stable redox potential in the dyebath and acceptable colour strength of the dyed fabric.

The purpose of this study is to provide a nuanced understanding of the marketing placebo effect (MPE) of products with reduced sugar labeling and how it forms certain perceptual underpins (perceived healthiness (PH) and perceived tastiness (PT)), with the potential effect of product category and social class in consideration.

The proposed model is tested using a sample of 822 participants by employing partial least squares structural equation modeling (PLS-SEM). Hypothetical relationships among MPE, PH, PT, purchase intention (PI) and social class are examined for both hedonic and utilitarian products.

The results highlight the positive role of MPE in leveraging consumer PI through the parallel mediation of PH and PT. The positive effect of MPE on PH and PT was more pronounced for the utilitarian product. In addition, social class negatively moderated the relationship between PH and PI only in the case of the utilitarian product.

This paper contributed to the MPE literature in the food industry by challenging the conventional intuition of “Unhealthy = Tasty” and highlighting the potential of perceived food healthiness to positively influence perceived food tastiness under the effect of MPE. An upper social class would attenuate the positive effect of perceived food healthiness on PI.

This study aims to assess the effect of water variation on bioethanol production from cassava peels (CP) using Saccharomyces cerevisiae yeast as the ethanologenic agent.

The milled CP was divided into three treatment groups in a small-scale flask experiment where each 20 g CP was subjected to two-stage hydrolysis. Different amount of water was added to the fermentation process of CP. The fermented samples were collected every 24 h for various analyses.

The results of the fermentation revealed that the highest ethanol productivity and fermentation efficiency was obtained at 17.38 ± 0.30% and 0.139 ± 0.003 gL⁻¹ h⁻¹. The study affirmed that ethanol production was increased for the addition of water up to 35% for the CP hydrolysate process.

The finding of this study demonstrates that S. cerevisiae is the key player in industrial ethanol production among a variety of yeasts that produce ethanol through sugar fermentation. In order to design truly sustainable processes, it should be expanded to include a thorough analysis and the gradual scaling-up of this process to an industrial level.

This paper is an original research work dealing with bioethanol production from CP using S. cerevisiae microbe.

1. Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

2. Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

3. Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

4. Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

Nutrition labels provide a cost-effective method of conveying nutrition information to consumers. This study aimed to assess the use of nutrition facts panels, knowledge of traffic light labelling (TLL) and perceived healthiness of food items using TLL among consumers.

A web-based cross-sectional study was conducted among adults in the United Arab Emirates (UAE) (n = 1,322). TLL knowledge score was derived for each participant. Conjoint analysis was used to calculate the utilities and relative importance of the perceived healthiness scores for four attributes (fat, saturated fat, total sugar, salt) at the aggregate level.

Participants had a positive attitude towards TLL but were less familiar with TLL than the nutrition facts panel (47.4 vs 85.8%). The mean TLL knowledge score was 3.6 out of 7 (51.6%). Younger age, higher education, higher income, and health-related qualifications were associated with higher scores. Conjoint analysis showed that participants tend to choose products with greener labels, especially for sugars (80.1%) and avoid red labels for fats. Sugars had the highest percentage value of relative importance compared to the other attributes (27.1%).

The study outcomes offer valuable insights into the extent of consumer awareness, comprehension and utilization of nutrition facts panels in the UAE. These findings contribute essential knowledge for a deeper understanding of the impact of nutrition labels on consumer behaviour and decision-making in the region.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

The textile sector struggles with cotton stickiness from honeydew contamination. It hurts agriculture and marketability. This study aims to examine how bacterial enzymes could reduce honeydew-contaminated cotton adherence in textile businesses sustainably.

Enzyme was extracted from bacteria isolated from the fermented bamboo shoots “Lung siej”. The enzyme was tested for α-glucosidase using p-nitrophenyl-α-D-glucopyranoside as a substrate. Design of experiments determined enzyme activity temperature and reaction time. Laboratory-prepared artificial honeydew was added to ginning mill cotton to show honeydew contamination. After enzyme treatment, sticky cotton was tested for microscopic examination, ultraviolet (UV), Benedict’s, Elsner colorimetric, high volume instrument (HVI) and viscosity tests.

The bacterial isolate is characterized as Lysinibacillus sp. as confirmed by 16S rRNA gene sequencing. The enzyme extracted was identified as α-glucosidase. The ideal temperature and reaction time for enzymatic activity were 32 °C and 35 min, respectively, using central composite design. The microscopic examination, UV test, Benedict’s test, Elsner colorimetric test, HVI test and viscosity test showed that bacterial enzyme treatment reduced cotton fiber adherence.

Although few patents have examined the effect of yeast enzymes, to the best of the authors’ knowledge, a bacterial enzyme is investigated for the first time to reduce the adhesion of honeydew-contaminated cotton.

This study aims to investigate the effect of the copresence of ferrous (Fe²⁺) ions and sodium dodecyl sulfate (SDS) on the activity of an amylase enzyme during the desizing of greige viscose fabric for potential industrial applications. The removal of starches is an essential step before processing the fabric for dyeing and finishing operations. The authors tend to accomplish it in eco-friendly and sustainable ways.

The experiments were designed under the Taguchi approach, and the results were analyzed using grey relational analysis to optimize the process. The textile properties of absorbency, reducing sugars, bending length, weight loss, Tegawa rating and tensile strength were assessed using the standard protocols. The control and optimized viscose specimens were investigated for certain surface chemical properties using advanced analytical techniques including scanning electron microscopy (SEM), X-ray diffraction (XRD) and thermal gravimetric analysis (TGA).

The results demonstrate that the Fe²⁺ concentration and process time were the main influencing factors in the amylolytic desizing of viscose fabric. The optimized process conditions were found to be 0.1 mm Fe²⁺ ions, 3 mm SDS, 80°C, 7 pH and 30 min process time. The copresence of Fe²⁺ ions and SDS promoted the biodesizing of viscose fabric. The SEM, Fourier transform infrared spectroscopy, XRD and TGA results demonstrated that the sizing agent has efficiently been removed from the fabric surface.

The amylase desizing of viscose fabric in the presence of certain metal ions and surfactants is a significant subject as the enzyme may face them due to their prevalence in the water systems. This could also support the biodesizing and bioscouring operations to be done in one bath, thus making the textile pretreatment process both economical and environmentally sustainable.

The authors found no report on the biodesizing of viscose fabric in the copresence of Fe²⁺ ions and the SDS surfactant under statistical multiresponse optimization. The biodesized viscose fabric has been investigated using both conventional and analytical approaches.

This study investigate the return and volatility spillover among agricultural commodities and emerging stock markets during various crises, including the COVID-19 pandemic and the Russian-Ukrainian war.

This return and volatility spillover is estimated using Diebold and Yilmaz (2012, 2014) approach.

The results reveal the weak connectedness between agricultural commodities and emerging stock markets. Corn and sugar are the highest and lowest transmitters, respectively, whereas soya bean and coffee are the largest and smallest recipients of spillover over time. Most equity indices are the net recipient except for India, China, Indonesia, Argentina and Mexico, during the entire sample period. Most commodities are net transmitters of volatility spillover except coffee and soya bean. At the same time, major equity indices are the net recipient of the volatility spillover except for India, Indonesia, China, Argentina, Malaysia and Korea. In addition, the return and volatility spillover increase during various crises like the COVID-19 pandemic and the Russian-Ukrainian war, but the major increase in spillovers occurs during the COVID-19 pandemic.

The empirical results show a weak relationship between agricultural commodities and emerging stock markets which is helpful for investors and portfolio managers in the construction and reallocation of their portfolios under different periods, most notably under COVID-19 and the Russian-Ukrainian war.

It is an original paper.