A fuzzy-based negotiation approach for collaborative planning in manufacturing supply chains

The coordination of the planning operations across the manufacturing supply chains (MSC) is considered as a major component of supply chain management. As centralized coordination requires relevant information sharing, alternative approaches are needed to synchronize production plans between partners of MSC characterized by decentralized decision making systems with limited information sharing. In this paper, a bi-level fuzzy-based negotiation approach is proposed in order to model collaborative planning between MSC partners. During negotiation, each manufacturer is optimizing a bi-objective planning model. In order to generate optimal production plans, a genetic algorithm is used. To evaluate the exchanged proposals and the satisfaction degree of each partner, the fuzzy logic approach is adopted in the both negotiation levels. The main result of the developed approach consists in a collaborative decision making mechanism allowing the MSC partners to define their optimal production plans while considering the whole negotiating process with the pre-negotiation and post-negotiation stages. Computational tests done for different MSC structures show the effectiveness of the proposed mechanism, which ensures the satisfaction of the manufacturers and the optimality of the final solution. By comparing the results with the ones obtained considering a centralized planning approach, it is shown that the developed negotiation mechanism yields to near optimal solutions with insignificant gaps from the global optimal solutions.     

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

Mango (Mangifera indica L.) is an economically important fruit throughout the world. ‘Ataulfo’ mango, a leading cultivar in Mexico, has the highest content of phenolic compounds among several commercial varieties of mango. However, the individual identification and antioxidant contribution of these phenols during ripening of mango fruit is unknown. Qualitative and quantitative analysis of the major phenolic compounds found in ‘Ataulfo’ mango fruit pulp was conducted in four stages of ripeness, using high-performance liquid chromatography coupled to mass spectrometry. The antioxidant contribution of each of the major phenolic compounds was calculated. The major compounds identified were chlorogenic acid (28–301 mg/100 g DW), gallic acid (94.6–98.7 mg/100 g DW), vanillic acid (16.9–24.4 mg/100 g DW), and protocatechuic acid (0.48–1.1 mg/100 g DW). The antioxidant contribution of the four phenolic acids increased during ripening. Gallic acid accounted for the highest contribution (39% maximum value), followed by chlorogenic acid (21% maximum value). This could indicate that these phenolic compounds may have an important role in the antioxidant metabolism in ‘Ataulfo’ mango fruit during ripening, and promoting health benefits to consumers.     

Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

Recent studies have demonstrated that vitamin C, phenols, and carotenoids are bioactive compounds that protect the body from oxidative stress, reducing the risk of cardiovascular diseases and some types of cancer. Qualitative and quantitative analysis of the major phytochemicals found in papaya fruit flesh and skin (Carica papaya L., cv Maradol) was conducted in four stages of ripeness, using high-performance liquid chromatography mass spectrometry. Phenolic compounds identified in the fruit skin tended to decrease with ripening. The compounds identified were ferulic acid (277.49 to 186.63 mg/100 gDW), p-coumaric acid (229.59 to 135.64 mg/100 gDW), and caffeic acid (175.51 to 112.89 mg/100 gDW). The following carotenoids, along with vitamin C, increased in flesh with ripening; lycopene (0.36 to 3.40 mg/100 gDW), ??-criptoxanthin (0.28 to 1.06 mg/100 gDW), ??-carotene (0.23 to 0.50 mg/100 gDW), and vitamin C (25.07 to 58.59 mg/100 gDW). These results indicate that stage of ripeness significantly influences the contents of bioactive compounds in papaya fruit.