Assessing the Environmental and Economic Sustainability of Functional Food Ingredient Production Process

Development and application of novel technologies in food processing is vital for ensuring the availability adequate, safe, convenient with desired quality functional properties. Environmental economic sustainability essential prior to their sector. The objective this research determine environmental feasibility ultrasound-assisted extraction (UAE) recovering ingredients from seaweed. Experimental data used conduct a life cycle assessment (LCA) investigate performance unit (FU) obtaining 1 g extracted polyphenols, measured as gallic acid equivalents (mg GAE)/g A impact performed ReCiPe 2016 at midpoint. cost manufacturing (COM) phenolic-rich extracts (as ingredient, bioactive, or nutraceutical) estimated using time-driven activity-based costing (TDABC). profile findings show that across all categories, UAE has considerably lower impacts than conventional method, electricity most important contributor, followed by solvent production. An estimates COM over one-year period large scale be EUR 1,200,304, 2,368,440, 4,623,290 vessel capacities 0.05, 0.1, 0.15 m3, respectively. Raw materials (including type raw material) operational labour costs are primary contributors COM. thus present evidence support adoption an environmentally economically viable technology ingredient