Karambir Singh Dhayal, Arun Kumar Giri, Rohit Agrawal, Shruti Agrawal, Ashutosh Samadhiya and Anil Kumar
Industries have been the most significant contributor to carbon emissions since the beginning of the Industrial Revolution. The transition to Industry 5.0 (I5.0) marks a pivotal…
Abstract
Purpose
Industries have been the most significant contributor to carbon emissions since the beginning of the Industrial Revolution. The transition to Industry 5.0 (I5.0) marks a pivotal moment in the industrial revolution, which aims to reconcile productivity with environmental responsibility. As concerns about the decline of environmental quality increase and the demand for sustainable industrial methods intensifies, experts recognize the shift toward the I5.0 transition as a crucial turning point.
Design/methodology/approach
This review study explores the convergence of green technological advancements with the evolving landscape of I5.0, thereby presenting a roadmap toward carbon neutrality. Through an extensive analysis of literature spanning from 2012 to 2024, sourced from the Scopus database, the research study unravels the transformative potential of green technological innovations, artificial intelligence, green supply chain management and the metaverse.
Findings
The findings underscore the urgent imperative of integrating green technologies into the fabric of I5.0, highlighting the opportunities and challenges inherent in this endeavor. Furthermore, the study provides insights tailored for policymakers, regulators, researchers and environmental stakeholders, fostering informed decision-making toward a carbon-neutral future.
Originality/value
This review serves as a call to action, urging collective efforts to harness innovation for the betterment of industry and the environment.
Details
Keywords
Kannan Vignesh, Dev Kumar Yadav, Dadasaheb Wadikar and Anil Dutt Semwal
Plant-based meat analogues (PBMAs) hold significant promise as a sustainable solution to meet future protein demands, replicating the taste and nutritional value of meat. However…
Abstract
Purpose
Plant-based meat analogues (PBMAs) hold significant promise as a sustainable solution to meet future protein demands, replicating the taste and nutritional value of meat. However, the present reliance on extrusion technology in PBMA production limits the exploration of more accessible and affordable methods. The current investigation aims to meet the market demand for a scalable and cost-effective processing approach by exploring saturated steam-assisted technology that could broaden the production volume of PBMAs, thereby supplementing protein security and planet sustainability.
Design/methodology/approach
A one-factor-at-a-time (OFAT) approach is employed to evaluate the effect of ingredients and process conditions on the governing quality attributes (texture, colour and sensory).
Findings
Among the ingredients, monosodium glutamate (MSG) and nutritional yeast (NY) significantly enhanced the hardness and chewiness of saturated steam-assisted plant-based meat analogues (ssPBMAs) followed by potato protein isolate (PPI), defatted soy flour (DSF) and salt. The addition of PPI and DSF led to a decrease in lightness (L* value) and an increase in the browning index (BI). Sensory evaluations revealed that higher concentrations of DSF imparted a noticeable beany flavour (>20%), whereas PPI (30%) improved the overall sensory appeal. Increased levels of NY (10%) and MSG (5%) enhanced the umami flavour, enhancing consumer preference. Higher thermal exposure time (TTi) (45 min) and temperature (TTe) (120 °C) during processing resulted in softer products with reduced L* values. These findings establish a foundation for selecting and optimizing the ingredients and processing parameters in ssPBMA production.
Originality/value
The novelty of the current study includes process behaviour of selected ingredients such as PPI, NY, MSG, DSF, salt and adopted process conditions, namely, dough processing time (DPT), protein network development time (PNDT), TTi and TTe on the quality of ssPBMAs.