Factors contributing and promoting Open Innovation in Indian female-owned Food Processing SMEs- Prioritizing through the AHP technique

The prime motivation behind this investigation is to recognize and organize the different factors connected to Open Innovation in the already up and running from last five years Indian female owned SMEs in Food Processing Industry. Fifteen Indian female owners were chosen. An AHP system was utilized to examine the weight of basic elements leading towards Open Innovation. All things considered, the respondents organized advancement technique, opportunity acknowledgment, money and inspiration as the principle criteria that leads to Open Innovation in Indian females owned SMEs in Food Processing. COVID-19, gender gap, raising inner and outer funds were likewise observed as a hindrance ladies face that usually would keep them away from innovative tasks performed for business. The result of this examination is giving policymakers in India food for thought regarding the significance of the factors connected to development of Indian female owned SMEs in Food Processing Industry and will be able to move towards sustainable development goals- Goal 9 (Industry, Innovation and Infrastructure) and Goal 5 (gender equality) which is required for the economic development of the country. This will assist them with systemizing and organizing the basic, advancement of open innovation factors in Indian female owned Food Processing SMEs, which will give a boost to the contribution of Indian females in the financial development of India, which a developing country currently.

Current Role of Nanotechnology Used in Food Processing Industry to Control Food Additives and Exploring Their Biochemical Mechanisms

Background: With the advent of food additives centuries ago, the human race has found ways to improve and maintain the safety of utility, augment the taste, color, texture, nutritional value, and appearance of the food. Since the 19th century, when the science behind food spoilage was discerned, the use of food additives in food preservation has been increasing worldwide and at a fast pace to get along with modern lifestyles. Although food additives are thought to be used to benefit the food market, some of them are found to be associated with several health issues at an alarming rate. Studies are still going on regarding the mechanisms by which food additives affect public health. Therefore, an attempt has been made to find out the remedies by exploiting technologies that may convey new properties of food additives that can only enhance the quality of food without having any systemic side effects. Thus, this review focuses on the applications of nanotechnology in the production of nano-food additives and evaluates its success regarding reduction in the health-related hazards collaterally maintaining the food nutrient value. Methodology: Ahorough literature study was performed using scientific databases like PubMed, Science Direct, Scopus, Web of Science for determining the design of the study, and each article was checked for citation and referred to formulate the present review article. Conclusion: Nanotechnology can be applied in the food processing industry to control the unregulated use of food additives and to intervene in the biochemical mechanisms at a cellular and physiological level for the ensuring safety of food products. The prospective of nano-additive of chemical origin could be useful to reduce risks of hazards related to human health that are caused majorly due to the invasion of food contaminants (either intentional or non-intentional) into food, though this area still needs scientific validation. Therefore, this review provides comprehensive knowledge on different facets of food contaminants and also serves as a platform of ideas for encountering health risk problems about the design of improved versions of nano-additives.

Synthesis of Silica-Based Materials Using Bio-Residues through the Sol-Gel Technique

This study focused on the use of citrus bio-waste and obtention of silica-based materials through the sol-gel technique for promoting a greener and more sustainable catalysis. The sol-gel method is a versatile synthesis route characterized by the low temperatures the materials are synthesized in, which allows the incorporation of organic components. This method is carried out by acid or alkali hydrolysis combined with bio-waste, such as orange and lemon peels, generated as co-products in the food processing industry. The main objective was to obtain silica-based materials from the precursor TEOS with different catalysts—acetic, citric and hydro-chloric acids and ammonium hydroxide—adding different percentages of lemon and orange peels in order to find the influence of bio-waste on acids/alkali precursor hydrolysis. This was to partially replace these catalysts for orange or lemon peels. The solids obtained were characterized with different techniques, such as SEM, FT₋IR, potentiometric titration and XRD. SEM images were compared with pure silica obtained to contrast the morphology of the acidic and alkali hydrolysis. However, until now, few attempts have been made to highlight the renewability of reagents used in the synthesis or to incorporate bio-based catalytic processes on larger scales.

The research of seed reproduction peculiarities of wild-growing Paeonia L. genus and perspectives of using peony seeds in food-processing industry

Vegetable oil is essential in everyday life of people. Lately, peonies are being widely used in food-processing industry of China – the seeds are processed for oil which is actively used as a food product, containing more than 90% unsaturated fatty acids. The problem of healthy eating is becoming more and more urgent. The task of Russian Federation science and all branches of AIC (agro-industrial complex) is to satisfy the physiological requirements of population in high-quality, biologically complete and safe food products. Production of peony oil in Russia would be of great importance for the economy of our country, as it is ecologically pure and safe food product for human health. In the article we researched the peculiarities of seed propagation and possible reasons for seed dormancy in some Paeonia L. genus. We carried out some bio-chemical tests in order to define the content of peroxidase enzyme, lignin and cellulose in seed peel. We also examined the intensity of photosynthesis and transpiration in 5 species of Paeonia L. genus: P. tenuifolia L., P. suffruticosa Andrews, P. lactiflora Pall., P. anomala L., P. mlokosewitschii Lomak. It was defined that the highest photosynthesis intensity can be observed in P. tenuifolia L. (86.1 mg/dm2h). Then P. mlokosevitschii Lomak. (65.1 mg/dm2h), P. suffruticosa Andrews. (59.3 mg/dm2h), P. anomala L. (32.8 mg/dm2h), P. lactiflora Pall. (2.15 mg/dm2h) follow. The examined species of Paeonia L. genus have high indices of photosynthesis intensity, and are able to adapt to changes in environment. The photosynthesis intensity is known to be one of the most important indices of high seed productivity and yielding capacity. We recommend using peony seeds in food industry for production of quality peony oil.

Efficiency Analysis of Food Processing Industry

Food processing industry (FPI) is at a nascent stage and is tagged as a sunshine industry. The efficiency and productivity of the inputs for the aforesaid industries have to be measured to not only find out if the potential is achieved or not, but also to identify the grey areas. Against such a backdrop, it is obvious that industries like FPI would grow and become the subject matter for further investigation. The research revealed that the majority of cases have been consistent with the real facts and the underlying principles, and the structure of the economy provide valid reasons for it. However, in some cases, the results have not been consistent with the movement of the economy and there are no valid economic reasons for the performance of the state.

Antecedents and consequences of green supply chain management practices: a study of Indian food processing industry

PurposeThis study aims to empirically test a comprehensive green supply chain management (GSCM) practices model. This paper incorporates green intellectual capital (GIC) and green supply chain orientation (GSCO) as antecedents to the successful implementation of GSCM practices and organizational performance as its consequence.Design/methodology/approachThis study has been conducted in the Indian food processing industry. The respondents of this study include 139 plant-level managers working in the food processing industry. The managers were contacted using a combination of personal visits, phone and mail. Structural equation modeling was performed using SPSS AMOS v26 to test the hypothesized model.FindingsThe findings of this study reveal that GIC and GSCO positively impact the implementation of GSCM practices. Further, GSCM practices improve economic and operational performance, leading to improved organizational performance.Practical implicationsThis study provides implications for managers suggesting that GSCM practices should be implemented in phases. The first phase must reflect the organization's commitment toward building GIC and the second phase must reflect managerial orientation toward implementation for GSCM practices.Originality/valueThis study adds to the existing literature by linking GIC to GSCM practices; second, this study provides a framework for implementation of GSCM practices in the food processing industry.