The integration of biosensors and the Internet of Things (IoT) in food packaging is gaining significant interest in rapidly enhancing food safety and traceability worldwide. Currently, the IoT is one of the most intriguing topics in the digital and virtual world. Biosensors can be integrated into food packaging to monitor, sense, and identify early signs of food spoilage or freshness. When coupled with the IoT, these biosensors can contribute to data transmission via IoT networks, providing real-time insights into food storage and transportation conditions for stakeholders across each stage of the food supply chain, facilitating proactive decision-making practices. The technologies of combining biosensors with IoT could leverage artificial intelligence (AI) to enhance food safety, quality, and security in food industries, compared to conventional existing food inspection technologies, which are limited to assessing weight, volume, color, and physical appearance. This review focused on highlighting the latest and existing advancements, identifying the knowledge gaps in the applications of biosensors and the IoT, and exploring their opportunities to shape future food packaging, particularly in the context of 21st-century food safety. The review also aims to investigate the role of the IoT in creating smart food ecosystems and examines how data transmitted from biosensors to IoT systems can be stored in cloud-based platforms, in addition to addressing upcoming research challenges. Concerns of data privacy, security, and regulatory compliance in implementing the IoT and biosensors for food packaging are also addressed, along with potential solutions to overcome these barriers.

One of the concerns for economical production of ethanol from biomass is the large volume and high cost of the cellulolytic enzymes used to convert biomass into fermentable sugars. The presence of acetyl groups in hemicellulose and lignin in plant cell walls reduces accessibility of biomass to the enzymes and makes conversion a slow process. In addition to low enzyme accessibility, a rapid deactivation of cellulases during biomass hydrolysis can be another factor contributing to the low sugar recovery. As of now, the economical reduction in lignin content of the biomass is considered a bottleneck, and raises issues for several reasons. The presence of lignin in biomass reduces the swelling of cellulose fibrils and accessibility of enzyme to carbohydrate polymers. It also causes an irreversible adsorption of the cellulolytic enzymes that prevents effective enzyme activity and recycling. Amphiphiles, such as surfactants and proteins have been found to improve enzyme activity by several mechanisms of action that are not yet fully understood. Reduction in irreversible adsorption of enzyme to non-specific sites, reduction in viscosity of liquid and surface tension and consequently reduced contact of enzyme with air-liquid interface, and modifications in biomass chemical structure are some of the benefits derived from surface active molecules. Application of some of these amphiphiles could potentially reduce the capital and operating costs of bioethanol production by reducing fermentation time and the amount of enzyme used for saccharification of biomass. In this review article, the benefit of applying amphiphiles at various stages of ethanol production (i.e., pretreatment, hydrolysis and hydrolysis-fermentation) is reviewed and the proposed mechanisms of actions are described.

Individually, sunflower oil produced from inedible sunflower seeds with hulls and sunflower meats without hulls were catalytically cracked over the ZSM-5 catalyst in a fixed-bed reactor at three reaction temperatures (450 °C, 500 °C, and 550 °C). Characterizations of hydrocarbon biofuel, distillation residual, and non-condensable gas were carried out. The reaction temperature on the hydrocarbon biofuel yield and quality from sunflower seed oil and sunflower meat oil were discussed and compared. In addition, a preliminary cost analysis of the sunflower seed dehulling was carried out. The results showed that the highest hydrocarbon biofuel yield was obtained from upgrading sunflower meat oil at 500 °C. The highest meat hydrocarbon biofuel yield was 8.5% higher than the highest seed hydrocarbon biofuel yield. The reaction temperature had a significant effect on the distribution of non-condensable gas components. Furthermore, the reaction temperature affected the yield and properties of hydrocarbon biofuel. The unit cost of producing sunflower meat oil was lower than that of producing sunflower seed oil. Comprehensively, sunflower meat could be a more economical feedstock than sunflower seed to produce hydrocarbon biofuel.