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Djenane D, Aider M. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Res 2024; 11:1085. [PMID: 38798303 PMCID: PMC11128057 DOI: 10.12688/f1000research.125246.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/28/2023] [Indexed: 05/29/2024] Open
Abstract
The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology., University of Mouloud MAMMERI, Tizi-Ouzou, 15000, Algeria
| | - Mohammed Aider
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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Hassaan MA, El-Nemr MA, Elkatory MR, Ragab S, Niculescu VC, El Nemr A. Principles of Photocatalysts and Their Different Applications: A Review. Top Curr Chem (Cham) 2023; 381:31. [PMID: 37906318 PMCID: PMC10618379 DOI: 10.1007/s41061-023-00444-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Accepted: 10/11/2023] [Indexed: 11/02/2023]
Abstract
Human existence and societal growth are both dependent on the availability of clean and fresh water. Photocatalysis is a type of artificial photosynthesis that uses environmentally friendly, long-lasting materials to address energy and environmental issues. There is currently a considerable demand for low-cost, high-performance wastewater treatment equipment. By changing the structure, size, and characteristics of nanomaterials, the use of nanotechnology in the field of water filtration has evolved dramatically. Semiconductor-assisted photocatalysis has recently advanced to become among the most promising techniques in the fields of sustainable energy generation and ecological cleanup. It is environmentally beneficial, cost-effective, and strictly linked to the zero waste discharge principle used in industrial effluent treatment. Owing to the reduction or removal of created unwanted byproducts, the green synthesis of photoactive nanomaterial is more beneficial than chemical synthesis approaches. Furthermore, unlike chemical synthesis methods, the green synthesis method does not require the use of expensive, dangerous, or poisonous ingredients, making it a less costly, easy, and environmental method for photocatalyst synthesis. This work focuses on distinct greener synthesis techniques utilized for the production of new photocatalysts, including metals, metal doped-metal oxides, metal oxides, and plasmonic nanostructures, including the application of artificial intelligence and machine learning to the design and selection of an innovative photocatalyst in the context of energy and environmental challenges. A brief overview of the industrial and environmental applications of photocatalysts is also presented. Finally, an overview and recommendations for future research are given to create photocatalytic systems with greatly improved stability and efficiency.
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Affiliation(s)
- Mohamed A Hassaan
- Marine Pollution Department, Environment Division, National Institute of Oceanography and Fisheries (NIOF), Kayet Bey, Elanfoushy, 21556, Alexandria, Egypt.
| | - Mohamed A El-Nemr
- Department of Chemical Engineering, Faculty of Engineering, Minia University, Minia, 61519, Egypt
| | - Marwa R Elkatory
- Advanced Technology and New Materials Research Institute, SRTA-City, New Borg El-Arab City, 21934, Alexandria, Egypt
| | - Safaa Ragab
- Marine Pollution Department, Environment Division, National Institute of Oceanography and Fisheries (NIOF), Kayet Bey, Elanfoushy, 21556, Alexandria, Egypt
| | - Violeta-Carolina Niculescu
- National Research and Development Institute for Cryogenic and Isotopic Technologies-ICSI Rm. Valcea, 4th Uzinei Street, 240050, Valcea, Romania
| | - Ahmed El Nemr
- Marine Pollution Department, Environment Division, National Institute of Oceanography and Fisheries (NIOF), Kayet Bey, Elanfoushy, 21556, Alexandria, Egypt.
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Malik S, Muhammad K, Waheed Y. Nanotechnology: A Revolution in Modern Industry. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020661. [PMID: 36677717 PMCID: PMC9865684 DOI: 10.3390/molecules28020661] [Citation(s) in RCA: 54] [Impact Index Per Article: 54.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 01/04/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023]
Abstract
Nanotechnology, contrary to its name, has massively revolutionized industries around the world. This paper predominantly deals with data regarding the applications of nanotechnology in the modernization of several industries. A comprehensive research strategy is adopted to incorporate the latest data driven from major science platforms. Resultantly, a broad-spectrum overview is presented which comprises the diverse applications of nanotechnology in modern industries. This study reveals that nanotechnology is not limited to research labs or small-scale manufacturing units of nanomedicine, but instead has taken a major share in different industries. Companies around the world are now trying to make their innovations more efficient in terms of structuring, working, and designing outlook and productivity by taking advantage of nanotechnology. From small-scale manufacturing and processing units such as those in agriculture, food, and medicine industries to larger-scale production units such as those operating in industries of automobiles, civil engineering, and environmental management, nanotechnology has manifested the modernization of almost every industrial domain on a global scale. With pronounced cooperation among researchers, industrialists, scientists, technologists, environmentalists, and educationists, the more sustainable development of nano-based industries can be predicted in the future.
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Affiliation(s)
- Shiza Malik
- Bridging Health Foundation, Rawalpindi 46000, Pakistan
| | - Khalid Muhammad
- Department of Biology, College of Science, UAE University, Al Ain 15551, United Arab Emirates
- Correspondence: (K.M.); (Y.W.)
| | - Yasir Waheed
- Office of Research, Innovation, and Commercialization (ORIC), Shaheed Zulfiqar Ali Bhutto Medical University (SZABMU), Islamabad 44000, Pakistan
- Gilbert and Rose-Marie Chagoury School of Medicine, Lebanese American University, Byblos 1401, Lebanon
- Correspondence: (K.M.); (Y.W.)
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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation. FERMENTATION 2022. [DOI: 10.3390/fermentation8120743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.
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Pradhan D, Jaiswal AK, Jaiswal S. Nanocellulose Based Green Nanocomposites: Characteristics and Application in Primary Food Packaging. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2143797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dileswar Pradhan
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
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Zhang L, Zhang M, Mujumdar AS, Yu D, Wang H. Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hassoun A, Bekhit AED, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022; 64:407-437. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian AcademicExpertise (SAE), Gaziantep, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Farid Chemat
- Green Extraction Team, INRAE, Avignon University, Avignon, France
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland
| | - María Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Miguel A Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Paula Varela
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Øydis Ueland
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
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Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products. Foods 2022; 11:foods11142150. [PMID: 35885393 PMCID: PMC9317627 DOI: 10.3390/foods11142150] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 02/07/2023] Open
Abstract
Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.
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Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products. COATINGS 2022. [DOI: 10.3390/coatings12050644] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.
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Woźniak M, Płoska A, Siekierzycka A, Dobrucki LW, Kalinowski L, Dobrucki IT. Molecular Imaging and Nanotechnology-Emerging Tools in Diagnostics and Therapy. Int J Mol Sci 2022; 23:ijms23052658. [PMID: 35269797 PMCID: PMC8910312 DOI: 10.3390/ijms23052658] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/24/2022] [Accepted: 02/24/2022] [Indexed: 12/12/2022] Open
Abstract
Personalized medicine is emerging as a new goal in the diagnosis and treatment of diseases. This approach aims to establish differences between patients suffering from the same disease, which allows to choose the most effective treatment. Molecular imaging (MI) enables advanced insight into molecule interactions and disease pathology, improving the process of diagnosis and therapy and, for that reason, plays a crucial role in personalized medicine. Nanoparticles are widely used in MI techniques due to their size, high surface area to volume ratio, and multifunctional properties. After conjugation to specific ligands and drugs, nanoparticles can transport therapeutic compounds directly to their area of action and therefore may be used in theranostics—the simultaneous implementation of treatment and diagnostics. This review summarizes different MI techniques, including optical imaging, ultrasound imaging, magnetic resonance imaging, nuclear imaging, and computed tomography imaging with theranostics nanoparticles. Furthermore, it explores the potential use of constructs that enables multimodal imaging and track diseases in real time.
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Affiliation(s)
- Marcin Woźniak
- Department of Medical Laboratory Diagnostics-Fahrenheit Biobank BBMRI.pl, Medical University of Gdansk, 80-210 Gdansk, Poland; (M.W.); (A.P.); (A.S.); (L.W.D.)
- Beckman Institute for Advanced Science and Technology, University of Illinois at Urbana-Champaign, 405 N Mathews Ave, MC-251, Urbana, IL 61801, USA
| | - Agata Płoska
- Department of Medical Laboratory Diagnostics-Fahrenheit Biobank BBMRI.pl, Medical University of Gdansk, 80-210 Gdansk, Poland; (M.W.); (A.P.); (A.S.); (L.W.D.)
| | - Anna Siekierzycka
- Department of Medical Laboratory Diagnostics-Fahrenheit Biobank BBMRI.pl, Medical University of Gdansk, 80-210 Gdansk, Poland; (M.W.); (A.P.); (A.S.); (L.W.D.)
- Department of Neurobiology, Maj Institute of Pharmacology, Polish Academy of Sciences, 31-343 Krakow, Poland
| | - Lawrence W. Dobrucki
- Department of Medical Laboratory Diagnostics-Fahrenheit Biobank BBMRI.pl, Medical University of Gdansk, 80-210 Gdansk, Poland; (M.W.); (A.P.); (A.S.); (L.W.D.)
- Beckman Institute for Advanced Science and Technology, University of Illinois at Urbana-Champaign, 405 N Mathews Ave, MC-251, Urbana, IL 61801, USA
- Department of Bioengineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Leszek Kalinowski
- Department of Medical Laboratory Diagnostics-Fahrenheit Biobank BBMRI.pl, Medical University of Gdansk, 80-210 Gdansk, Poland; (M.W.); (A.P.); (A.S.); (L.W.D.)
- BioTechMed Centre, Department of Mechanics of Materials and Structures, University of Technology, 80-210 Gdansk, Poland
- Correspondence: (L.K.); (I.T.D.); Tel.: +48-58-349-27-91 or +48-58-349-27-92 (L.K.)
| | - Iwona T. Dobrucki
- Beckman Institute for Advanced Science and Technology, University of Illinois at Urbana-Champaign, 405 N Mathews Ave, MC-251, Urbana, IL 61801, USA
- Department of Bioengineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- Correspondence: (L.K.); (I.T.D.); Tel.: +48-58-349-27-91 or +48-58-349-27-92 (L.K.)
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Abstract
Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.
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