School of Agriculture, Food and Ecosystem Sciences - Research Publications

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Start date: 2020 × End date: 2024 × Author: Dunshea, Frank × Type: Chapter ×

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    Novel packaging development, assessment and authentication using smart technologies, non-invasive biometric sensory tools and artificial intelligence
    Viejo, CG ; Gurr, PA ; Dunshea, FR ; Fuentes, S ; Shukla, A (Springer Nature Singapore, 2022-01-19)
    Packaging creates the first impression from consumers when selecting commercial food or beverages. Different packaging components are important as they contain all areas of interest related to branding, shape, design and nutritional information, which could determine willingness to purchase and success of products in the market. However, traditional packaging acceptability assessments based on focus groups, acceptance and preference tests may be biased and subjective. Therefore, novel assessment methods have been developed based on more objective parameters, including non-invasive biometrics such as eye tracking, emotional responses from consumers and changes in physiological parameters, such as heart rate and body temperature. Emerging technologies have also been studied for packaging assessment, such as virtual/augmented reality and artificial intelligence tools, including computer vision and machine learning modelling. Furthermore, counterfeiting has been a major issue among commercial products, with food and beverages accounting for 10% counterfeited, including packaging and branding. This chapter focuses on the latest research on intelligent and digital technologies for packaging development, assessing consumer acceptability towards packaging and authentication using new and emerging digital technologies.
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    Food Processing Waste: A Potential Source for Bioactive Compounds
    Ain, HBU ; Saeed, F ; Barrow, CJ ; Dunshea, FR ; Suleria, HAR ; Murthy, HN ; Bapat, VA (Springer International Publishing, 2020)
    In the past, unfortunately, fruit processing wastes and by-products have not been taken seriously. However, in recent era, fruit processing industries have undergone rapid growth globally owing to the awareness of public and scientists. Fruit processing wastes are considered as valuable resource owing to the presence of a broad spectrum of bioactive moieties including polyphenols, antioxidants, proteins, dietary fiber, enzymes, flavoring aromas, organic acids, and minerals. Scientists are trying to recover various bioactive compounds from these wastes through specific extraction techniques, i.e., conventional and novel techniques. Applications of food processing wastes in food, textile, cosmetic, and pharmaceutical industries can be increased through the extraction of bioactive moieties by various methods. This chapter highlights the bioactive profiling of fruit waste material of different processed foods and guides how we can extract these bioactive compounds. Bioactive extraction techniques include conventional extraction and novel technologies are discussed. Utilization of fruit processing wastes in the production of high value-added products has increased the profitability of the fruit processing industry by reducing the cost of disposal of these wastes.