Milad Hadidi

Alkyl levulinates (ALs) represent a family of bio‐compounds derived from levulinic acid (LA), a platform chemical obtained from lignocellulosic biomass. Medium‐ and long‐chain ALs (pentyl levulinate or longer) have shown potential as biofuel and fuel additives due to their relatively low oxygen content and resemblance to biodiesel. This study reports a fast and environmentally friendly method for synthesizing ALs via microwave (MW)‐assisted LA esterification, laying emphasis on medium‐ and long‐chain ALs. By combining p‐toluenesulfonic acid (5 wt % loading) as catalyst and MW radiation as heating source for a short time (5 minutes), excellent yields of ALs (≥89 mol %) were achieved for a wide range of primary and secondary alcohols (2–10 carbons), overcoming the expected lower reactivity of long chain alcohols. Additionally, formation of undesired side products, such as dialkyl ethers or LA aldol condensation products, was significantly minimized. The feasibility of recovering the unreacted alcohol was successfully proved by simple distillation (88 wt % recovery). The green chemistry metrics assessment proved that this approach aligns with the green chemistry principles and the United Nations Sustainable Development Goals, offering a more sustainable pathway for biofuel and fuel additive production.

The current landscape of the food processing industry places a strong emphasis on improving food quality, nutritional value, and processing techniques. This focus arises from consumer demand for products that adhere to high standards of quality, sensory characteristics, and extended shelf life. The emergence of artificial intelligence (AI) and machine learning (ML) technologies is instrumental in addressing the challenges associated with variability in food processing. AI represents a promising interdisciplinary approach for enhancing performance across various sectors of the food industry. Significant advancements have been made to address challenges and facilitate growth within the food sector. This review highlights the applications of AI in agriculture and various sectors of the food industry, including bakery, beverage, dairy, food safety, fruit and vegetable industries, packaging and sorting, and the drying of fresh foods. Various strategies have been implemented across different food sectors to promote advancements in technology. Additionally, this article explores the potential for advancing 3D printing technology to enhance various aspects of the food industry, from manufacturing to service, while also outlining future perspectives.