Asian Journal of Pharmacy and Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Artificial Intelligence in Food Industry: A Current Panorama


Affiliations
1 GES’s Satara College of Pharmacy, Degaon, Satara (M.S.) India 415004. Dist- Satara (M.S.), India
     

   Subscribe/Renew Journal


Artificial intelligence (AI) is that the theory and development of computer systems ready to perform tasks normally requiring human intelligence. With teeming competition and increasing demand within the food industry, has begun to embrace AI technologies during a bid to maximize profits and explore new ways to succeed in serve the consumers. AI has recently began to fix its application in various sector of the society with food industry as like pharmaceutical industry. This review highlights the impactful use of AI in diverse area of food sector including Sorting, Grading, Food Quality, Cleaning, Efficient Supply chain management, Microbial internal control and various method of food analysis. Chemical and Biological Sensor are used for food quality monitoring as well as application of AI to provide best quality food products. Planning of ordinary reliable procedures to regulate the standard of products may be a major objective. Despite these obstacles, research into optimizing production processes using AI is ongoing. It is crucial to emphasize, however, that the benefit of AI application in the food industry far outweigh the limitations.

Keywords

Artificial Intelligence, Quality Analysis, Food Analysis, Food Quality, Machine Learning, Food Production, Regulation
Subscription Login to verify subscription
User
Notifications
Font Size


  • Chindinma-Mary-Agbai, Application of Artificial Intelligence (AI) in food industry. GSC Biological and Pharmaceutical Sciences, 2020, 31(01), 171-178 13. 171 178.

  • Kurilyak, S. Artificial Intelligence (AI) in food industry. Available from http://www.produvia.com.

  • Sebastin, J. Atrificial intelligence: a real opportunity in food industry. Food Quality and Safety. 2018.

  • Bandyopadhyay, K., Ghosh, S., & Gope, R. K. Application of Artificial Intelligence in Food Industry—A Review

  • Marcos-Martinez D, Ayala JA, Izquierdo-Hornillos RC, de Villena FJM, Caceres JO (2011) Identification and discrimination of bacterial strains by laser induced breakdown spectroscopy and neural networks. Talanta 84(3):730–737

  • Moncayo S, Manzoor S, Rosales JD, Anzano J, Caceres JO (2017) Qualitative and quantitative analysis of milk for the detection of adulteration by Laser Induced Breakdown Spectroscopy (LIBS). Food Chem 232:322–328

  • Lasheras RJ, Bello-Gálvez C, Rodríguez-Celis EM, Anzano J (2011) Discrimination of organic solid materials by LIBS using methods of correlation and normalized coordinates. J Hazard Mater 192(2):704–713

  • Caceres JO, Moncayo S, Rosales JD, de Villena FJM, Alvira FC, Bilmes GM (2013) Application of laser-induced breakdown spectroscopy (LIBS) and neural networks to olive oils analysis. Appl Spectrosc 67(9):1064–1072

  • Cozzolino D (2014) an overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals. Food Res Int 60:262–265. https://doi.org/10.1016/ j.foodres.2013.08.034

  • Teixeira AM, Sousa C (2019) A review on the application of vibrational spectroscopy to the chemistry of nuts. Food Chem 277:713–724 https://doi.org/10.1016/j.foodchem.2018.11.030

  • Tan HP, Ling SK, Chuah CH (2011) One- and two-dimensional Fourier transform infrared correlation spectroscopy of Phyllagathis rotundifolia. J Mol Struct 1006(1–3):297–302. https://doi.org/10.1016/j.molstruc.2011.09.023

  • Rohman A (2019) the employment of Fourier transform infrared spectroscopy coupled with chemometrics techniques for traceability and authentication of meat and meat products. J Adv Vet Anim Res 6(1):9–17

  • Moros J, Garrigues S, De Guardia M (2010) Vibrational spectroscopy provides a green tool for multi-component analysis. Trends Anal Chem 29(7):578–591. https://doi.org/10.1016/ j.trac.2009.12.012

  • Gredilla A, De Vallejuelo SF, Elejoste N, De Diego A, Madariaga JM (2016) Trends in analytical chemistry non-destructive spectroscopy combined with chemometrics as a tool for green chemical analysis of environmental samples: a review. Trends Anal Chem 76:30–39. https://doi.org/10.1016/j.trac.2015.11.011

  • Daszykowski M, Walczak B (2006) Use and abuse of chemometrics in chromatography. TrAC-Trends Anal Chem 25(11):1081–1096

  • Indrayanto, G., & Rohman, A. (2020). The Use of FTIR Spectroscopy Combined with Multivariate Analysis. In Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis 9pp. 25-51). Springer, Singapore.

  • Amarowicz R, Pegg RB (2019) Natural antioxidants of plant origin. In: Advances in Food and Nutrition Research. Academic, Cambridge

  • Pérez-Cruz K, Moncada-Basualto M, Morales-Valenzuela J, Barriga-González G, Navarrete- Encina P, Núñez-Vergara L, Squella JA, Olea-Azar C (2018) Synthesis and antioxidant study of new polyphenolic hybrid-coumarins. Arab J Chem 11:525–537

  • Harnly J (2017) Antioxidant Methods. J Food Compos Anal 64:145–146

  • Al-Duais M, Müller L, Böhm V, Jetschke G (2009) Antioxidant capacity and total phenolics of Cyphostemma digitatum before and after processing: use of different assays. Eur Food Res Technol 228:813–821

  • Cömert ED, Gökmen V (2018) Evolution of food antioxidants as a core topic of food science for a century. Food Res Int 105:76–93

  • Kraybill HR, Dugan LR, Beadle BW, Vibrans FC, Swartz V, Rezabek H (1949) Butylated hydroxyanisole as an antioxidant for animal fats. J Am Oil Chem Soc 26:449–453

  • Kraybill HR, Dugan LR (1954) Antitoxidants, new developments for food use. J Agric Food Chem 2:81–84

  • Moncada-Basualto, M., & Olea-Azar, C. (2020). Spectrophotometric Methods and Electronic Spin Resonance for Evaluation of Antioxidant Capacity of Food. In Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis (pp. 53-75). Springer, Singapore.

  • Codex Alimentarius Commission. (1984). Codex general standard for irradiated foods and recommended international code of practice for the operation of radiation facilities used for the treatment of foods. CAC/VOL, XV, FAO, Rome.

  • PN-EN 1788:2002: Foodstuffs – Thermoluminescence detection of irradiated food from which silicate minerals can be isolated. European Committee for Standardisation, Brussels 2002. EN 1788 was published in 1996

  • Guzik, G. P., & Stachowicz, W. (2020). Thermoluminescence the Method for the Detection of Irradiated Foodstuffs. In Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis (pp. 77-93). Springer, Singapore.

  • Mustafa, F., & Andreescu, S. (2018). Chemical and Biological sensors for food-quality monitory and smart packaging. Food, 7(10), 168.

  • Rodriguez-Aguilera R., Oliveira J.C. Review of design engineering methods and applications of active and modified atmosphere packaging systems. Food Eng. Rev. 2009; 1:66–83.

  • Neethirajan S., Jayas D.S. Nanotechnology for the food and bioprocessing industries. Food Bioprocess Technol. 2011; 4:39–47.

  • Wang S., Liu X., Yang M., Zhang Y., Xiang K., Tang R. Review of time temperature indicators as quality monitors in food packaging. Packag. Technol. Sci. 2015;28:839– 867:

  • 3M™ MonitorMark™ Time Temperature Indicators. [Accessed on 21 August 2021]; Available online: https://www.3m.com/3M/en_US/company-us/all-3m-products/~/MONMARK-3M-MonitorMark-Time-Temperature-Indicators/?N=5002385+3293785721&rt=rud.

  • Time Temperature Indicators. [(accessed on 21 August 2021)]; Available online: http://freshpoint-tti.com/time-temperature-indicators/

  • Jones P., Clarke-Hill C., Hillier D., Comfort D. The benefits, challenges and impacts of radio frequency identification technology (RFID) for retailers in the UK. Mark. Intell. Plan. 2005; 23:395–402.

  • Biosensors. [Accessed on 21 August 2018]; Available online: http://www2.Flex-alert.Com/flexalert/applications/biosensors.

  • How Ripe Do You Like It. [(accessed on 21 August 2018)]; Available online: http://www.ripesense.co.nz/

  • Ashie I., Smith J., Simpson B., Haard N.F. Spoilage and shelf-life extension of fresh fish and shellfish. Crit. Rev. Food Sci. Nutr. 1996; 36:87–121.

  • Maier D., Channaiah L., Martinez-Kawas A., Lawrence J., Chaves E., Coradi P., Fromme G. Monitoring carbon dioxide concentration for early detection of spoilage in stored grain. Julius-Kühn-Archiv. 2010; 425:505.

  • Malvano F., Albanese D., Pilloton R., Di Matteo M. A new label-free impedimetric aptasensor for gluten detection. Food Control. 2017; 79:200–206.

  • Nassef H.M., Bermudo Redondo M.C., Ciclitira P.J., Ellis H.J., Fragoso A., O’Sullivan C.K. Electrochemical immunosensor for detection of celiac disease toxic gliadin in foodstuff. Anal. Chem. 2008; 80:9265–9271.

  • Zain M. E. Impact of Mytotoxins on humans and animals. J. Saudi Chem. Soc. 2011; 15:129-144.

  • Bonel L., Vidal J.C., Duato P., Castillo J.R. An electrochemical competitive biosensor for ochratoxin a based on a DNA biotinylated aptamer. Biosens. Bioelectron. 2011; 26:3254–3259.

  • Buzby J.C., Wells H.F., Axtman B., Mickey J. Supermarket loss estimates for fresh fruit, vegetables, meat, poultry, and seafood and their use in the ERS loss-adjusted food availability data. Econ. Inf. Bull.-USDA Econ. Res. Serv. 2009; 44:26.

  • Prescott S.L., Pawankar R., Allen K.J., Campbell D.E., Sinn J.K., Fiocchi A., Ebisawa M., Sampson H.A., Beyer K., Lee B.-W. A global survey of changing patterns of food allergy burden in children. World Allergy Organ. J. 2013; 6:1.

  • Test Your Food for Peanuts: anytime, Anywhere. [(accessed on 21 August 2018)]; Available online: https://nimasensor.Com/peanut/

  • Centers for Disease Control and Prevention (CDC) Foodborne Illness: Frequently Asked Questions. CDC; Atlanta, GA, USA: 2018.

  • Centers for Disease Control and Prevention Surveillance for foodborne disease outbreaks-united states, 2009–2010. MMWR Morb. Mortal. Wkly. Rep. 2013; 62:41.

  • Beumer R.R., Brinkman E. Detection of Listeria spp. With a monoclonal antibody-based enzyme-linked immunosorbent assay (ELISA) Food Microbiol. 1989;6:171–177

  • Gossner C.M.-E., Schlundt J., Embarek P.B., Hird S., Lo-Fo-Wong D., Beltran J.J.O., Teoh K.N., Tritscher A. The melamine incident: Implications for international food and feed safety. Environ. Health Perspect. 2009; 117:1803.

  • Ping H., Zhang M., Li H., Li S., Chen Q., Sun C., Zhang T. Visual detection of melamine in raw milk by label-free silver nanoparticles. Food Control. 2012; 23:191– 197.

  • Boujtita M., Hart J.P., Pittson R. Development of a disposable ethanol biosensor based on a chemically modified screen-printed electrode coated with alcohol oxidase for the analysis of beer. Biosens. Bioelectron. 2000; 15:257–263.

  • Mello L.D., Sotomayor M.D.P.T., Kubota L.T. HRP-based amperometric biosensor for the polyphenols determination in vegetables extract. Sens. Actuators B Chem. 2003; 96:636–645.

  • Apetrei C., Rodriguez-Mendez M., De Saja J. Modified carbon paste electrodes for discrimination of vegetable oils. Sens. Actuators B Chem. 2005; 111:403–409.

  • Jinap S., Hajeb P. Glutamate. Its applications in food and contribution to health. Appetite. 2010; 55:1–10.

  • Choi D.W. Glutamate neurotoxicity and diseases of the nervous system. Neuron. 1988; 1:623–634.

  • Karyakin A.A., Karyakina E.E., Gorton L. Amperometric biosensor for glutamate using prussian blue-based “artificial peroxidase” as a transducer for hydrogen peroxide. Anal. Chem. 2000; 72:1720–1723.

  • https://www.linkedin.com/pulse/can-artificial-intelligence-save-food-industry-aidan-connolly.

  • Pesapane, F., Volonté, C., Codari, M., and Sardanelli, F. (2018). Artificial intelligence as a medical device in radiology: ethical and regulatory issues in Europe and the United States. Insights into imaging, 9(5), 745-753.

  • Harvey, H. B., & Gowda, V. (2020). How the FDA regulates AI. Academic radiology, 27(1), 58-61.

  • Rathod S, Mali S, Shinde N, Aloorkar N. Cosmeceuticals and Beauty Care Products: Current trends with future prospects. Research Journal of Topical and Cosmetic Sciences. 2020;11(1):45-51.

  • Kale N, Rathod S, More S, Shinde N. Phyto-Pharmacological Profile of Wrightia tinctoria. Asian Journal of Research in Pharmaceutical Sciences. 2021 Nov 26;11(4):301-8.

  • Sanket Rathod, Ketaki Shinde, Namdeo Shinde, Nagesh Aloorkar. Cosmeceuticals and Nanotechnology in Beauty Care Products. Research Journal of Topical and Cosmetic Sciences. 2021; 12(2):93-1.


Abstract Views: 131

PDF Views: 0




  • Artificial Intelligence in Food Industry: A Current Panorama

Abstract Views: 131  |  PDF Views: 0

Authors

Sonam Bendre
GES’s Satara College of Pharmacy, Degaon, Satara (M.S.) India 415004. Dist- Satara (M.S.), India
Ketaki Shinde
GES’s Satara College of Pharmacy, Degaon, Satara (M.S.) India 415004. Dist- Satara (M.S.), India
Niraj Kale
GES’s Satara College of Pharmacy, Degaon, Satara (M.S.) India 415004. Dist- Satara (M.S.), India
Suhit Gilda
GES’s Satara College of Pharmacy, Degaon, Satara (M.S.) India 415004. Dist- Satara (M.S.), India

Abstract


Artificial intelligence (AI) is that the theory and development of computer systems ready to perform tasks normally requiring human intelligence. With teeming competition and increasing demand within the food industry, has begun to embrace AI technologies during a bid to maximize profits and explore new ways to succeed in serve the consumers. AI has recently began to fix its application in various sector of the society with food industry as like pharmaceutical industry. This review highlights the impactful use of AI in diverse area of food sector including Sorting, Grading, Food Quality, Cleaning, Efficient Supply chain management, Microbial internal control and various method of food analysis. Chemical and Biological Sensor are used for food quality monitoring as well as application of AI to provide best quality food products. Planning of ordinary reliable procedures to regulate the standard of products may be a major objective. Despite these obstacles, research into optimizing production processes using AI is ongoing. It is crucial to emphasize, however, that the benefit of AI application in the food industry far outweigh the limitations.

Keywords


Artificial Intelligence, Quality Analysis, Food Analysis, Food Quality, Machine Learning, Food Production, Regulation

References