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Gromek W, Kołdej N, Kurowski M, Majsiak E. Spirulina ( Arthrospira platensis): Antiallergic Agent or Hidden Allergen? A Literature Review. Foods 2024; 13:1052. [PMID: 38611357 PMCID: PMC11012157 DOI: 10.3390/foods13071052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/21/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024] Open
Abstract
Presently, there has been an increase in the consumption of the blue-green microalga-spirulina (Arthrospira species), which dominates 99.5% of the total world production of microalgae. Primarily sold as a dietary supplement, it is also incorporated into snacks, pasta, cookies, and bread. Owing to its nutrient abundance, spirulina has a variety of potential applications. Extensive studies have been conducted on the health benefits of spirulina, but its safety in terms of allergy has received limited attention. Therefore, to bridge this knowledge deficit, this review aimed to evaluate the allergenic and antiallergic potential of spirulina. In the PubMed and Scopus databases using words related to allergy, we attempted to detect papers on hypersensitivity to spirulina. A total of 128 records were identified, of which 49 were screened. Ultimately, in this review, we analyzed four case studies, encompassing a total of five patients with allergies to spirulina. We assessed the severity of allergic reactions following World Allergy Organization (WAO) Anaphylaxis Guidance 2020, which varied from mild (grade 2) to severe (grade 4) based on the patient's symptoms. Additionally, our findings indicate that allergy to spirulina is not commonly reported or diagnosed. However, most of the described cases (four of five) regarding allergy to spirulina according to WAO Anaphylaxis Guidance 2020 were classified as anaphylaxis. Furthermore, it is noteworthy that spirulina also possesses antiallergic properties, as evidenced by research studies. Our article delves into both the allergic and antiallergic potential of spirulina.
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Affiliation(s)
- Weronika Gromek
- Polish-Ukrainian Foundation of Medicine Development, Nałęczowska 14, 20-701 Lublin, Poland
- Student Scientific Association for Allergy, Asthma, and Immunology at the Department of Immunology, Rheumatology, and Allergy Clinic, Medical University of Lodz, 90-419 Lodz, Poland
- Department of Immunology and Allergy, Medical University of Lodz, 90-419 Lodz, Poland
| | - Natalia Kołdej
- Student Scientific Association for Allergy, Asthma, and Immunology at the Department of Immunology, Rheumatology, and Allergy Clinic, Medical University of Lodz, 90-419 Lodz, Poland
- Department of Immunology and Allergy, Medical University of Lodz, 90-419 Lodz, Poland
| | - Marcin Kurowski
- Department of Immunology and Allergy, Medical University of Lodz, 90-419 Lodz, Poland
| | - Emilia Majsiak
- Department of Health Promotion, Faculty of Health of Sciences, Medical University of Lublin, Staszica 4/6, 20-081 Lublin, Poland
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Kulawik P, Jamróz E, Tkaczewska J, Vlčko T, Zając M, Guzik P, Janik M, Tadele W, Golian J, Milosavljević V. Application of antimicrobial chitosan-Furcellaran-hydrolysate gelatin edible coatings enriched with bioactive peptides in shelf-life extension of pork loin stored at 4 and -20 °C. Int J Biol Macromol 2024; 254:127865. [PMID: 37939757 DOI: 10.1016/j.ijbiomac.2023.127865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 10/03/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023]
Abstract
In this study, the authors investigate the preservative capabilities of edible coatings comprising a blend of chitosan, furcellaran and gelatin hydrolysate enhanced with the bioactive peptides RW4 and LL37. The preservative effects on pork samples stored for 21 days at 4 °C and 6 months at -20 °C were studied, while examining changes in microbiological contamination, pH levels, water activity and sensory attributes. Microbiological analyses reveal the coatings' antimicrobial efficacy against aerobic bacteria, microscopic fungi and yeasts, particularly during the initial storage period, when coated samples exhibit microbial reductions of 0.5-2 log CFU/g compared to the controls. The coatings have no discernible impact on water activity during storage in refrigerated or freezer conditions. Notably, differences in pH development can be observed between the coated and control samples, potentially attributable to the antimicrobial action of the coatings. Sensory analysis allows to highlight the inhibition of deterioration related to sensory attributes through the use of edible coatings. In conclusion, employing bioactive peptide-enriched edible coatings holds promise for extending the shelf-life of perishable foods.
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Affiliation(s)
- Piotr Kulawik
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland.
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Tomáš Vlčko
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949-76, Nitra, Slovakia
| | - Marzena Zając
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Paulina Guzik
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Magdalena Janik
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Wondyfraw Tadele
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland; Department of Food Engineering, Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, P.O. Box 26, Bahir Dar, Ethiopia
| | - Jozef Golian
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949-76, Nitra, Slovakia
| | - Vedran Milosavljević
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic
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Mansilla-Obando K, Llanos G, Gómez-Sotta E, Buchuk P, Ortiz F, Aguirre M, Ahumada F. Eco-Innovation in the Food Industry: Exploring Consumer Motivations in an Emerging Market. Foods 2023; 13:4. [PMID: 38201032 PMCID: PMC10778022 DOI: 10.3390/foods13010004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/09/2023] [Accepted: 12/12/2023] [Indexed: 01/12/2024] Open
Abstract
The utilization of eco-innovative products has witnessed a surge in adoption, driven by their inherent capacity to address pressing environmental concerns. To comprehensively fathom the underlying motivations propelling consumers to embrace these products, we conducted an in-depth investigation employing "The Not Company" (Chile) as a compelling case study. We conducted qualitative interviews with a cohort of 20 Chilean consumers, guided by the Theory of Planned Behavior theoretical framework. The research methodology harnessed the principles of thematic analysis, yielding insights that underscore the significance of key determinants in shaping consumers' choices towards eco-innovative products. Specifically, our findings highlighted that consumer choices in this domain are profoundly influenced by their attitudes, subjective norms, and perceived behavioral control. Moreover, within these overarching categories, we unearthed sub-themes illuminating the intricate influences guiding consumer choices. These sub-themes encompassed beliefs about food manufacturing and packaging, the persuasive impact of social media and advertising, and the indelible impressions left by prior encounters with eco-innovative products. This study highlights consumers' fundamental role in the broader eco-innovation landscape, particularly within the food industry context.
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Affiliation(s)
- Katherine Mansilla-Obando
- Faculty of Economics and Business, Universidad Finis Terrae, Santiago 7501015, Chile; (G.L.); (E.G.-S.); (P.B.); (M.A.); (F.A.)
- Center of Economics and Sustainability, Universidad Finis Terrae, Santiago 7501015, Chile
| | - Gonzalo Llanos
- Faculty of Economics and Business, Universidad Finis Terrae, Santiago 7501015, Chile; (G.L.); (E.G.-S.); (P.B.); (M.A.); (F.A.)
- Center of Economics and Sustainability, Universidad Finis Terrae, Santiago 7501015, Chile
| | - Esteban Gómez-Sotta
- Faculty of Economics and Business, Universidad Finis Terrae, Santiago 7501015, Chile; (G.L.); (E.G.-S.); (P.B.); (M.A.); (F.A.)
- Center of Economics and Sustainability, Universidad Finis Terrae, Santiago 7501015, Chile
- Faculty of Education and Social Sciences, Universität Vechta, 49377 Vechta, Germany
| | - Paulo Buchuk
- Faculty of Economics and Business, Universidad Finis Terrae, Santiago 7501015, Chile; (G.L.); (E.G.-S.); (P.B.); (M.A.); (F.A.)
- Center of Economics and Sustainability, Universidad Finis Terrae, Santiago 7501015, Chile
| | - Francisco Ortiz
- Faculty of Economics and Business, Universidad Finis Terrae, Santiago 7501015, Chile; (G.L.); (E.G.-S.); (P.B.); (M.A.); (F.A.)
| | - Mario Aguirre
- Faculty of Economics and Business, Universidad Finis Terrae, Santiago 7501015, Chile; (G.L.); (E.G.-S.); (P.B.); (M.A.); (F.A.)
| | - Fabian Ahumada
- Faculty of Economics and Business, Universidad Finis Terrae, Santiago 7501015, Chile; (G.L.); (E.G.-S.); (P.B.); (M.A.); (F.A.)
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Xu X, Wang X, Song C, Yan B, Zhang R, Li L, Zhou X. The effect of a One Health message intervention on willingness to pay for antibiotic-free animal foods: A randomized controlled trial among Chinese college students. One Health 2023; 17:100612. [PMID: 37588425 PMCID: PMC10425383 DOI: 10.1016/j.onehlt.2023.100612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/18/2023] Open
Abstract
Routine use of antibiotics in livestock for prophylactic purposes is a main driver of antimicrobial resistance, posing a significant threat to the health of humans, animals, and the environment. Ways to motivate farmers to voluntarily reduce antibiotics use need to be explored. Promoting antibiotic-free animal foods is one of the promising strategies. A three-arm double-blind randomized controlled trial was conducted online to explore the impact of a One Health message intervention on Chinese college students' willingness to pay for antibiotic-free animal foods. A total of 389 individuals participated in this study and were randomly assigned to one of the One Health message group, the food nutrition and safety message group, and the no message group. Each participant read a message from the corresponding group and answered a self-report questionnaire. Participants' willingness to pay (WTP) and willingness to buy (WTB) for antibiotic-free pork, eggs, and milk were measured before and after viewing the One Health message, and the results were compared to the other two groups using the Kruskal-Wallis rank sum test and the Bonferroni correction. In the One Health message group, 30.2% (39/129) reported improved WTP for all three foods, compared to 6.2% (8/130) and 13.6% (17/125) in the food nutrition and safety message group and the no message group, respectively. The One Health message intervention had a significant effect on increasing participants' WTP (p < 0.001) and WTB (p < 0.05) for antibiotic-free pork, eggs, and milk. The One Health message intervention is effective in raising participants' WTP for antibiotic-free animal foods. It is hopeful to motivate farmers and producers to voluntarily reduce prophylactic antibiotic use through market demand and consumer choice, leading to a potential decrease in total antibiotics use in livestock. Additionally, integrated approaches based on One Health principles need to be found in the future.
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Affiliation(s)
- Xin Xu
- Institute of Social Medicine, School of Medicine, Zhejiang University, Hangzhou, China
| | - Xiaomin Wang
- Institute of Social Medicine, School of Medicine, Zhejiang University, Hangzhou, China
| | - Caoying Song
- Institute of Social Medicine, School of Medicine, Zhejiang University, Hangzhou, China
| | - Bo Yan
- Institute of Social Medicine, School of Medicine, Zhejiang University, Hangzhou, China
| | - Ran Zhang
- School of Public Health, University of South Carolina, Columbia, SC, United States of America
| | - Lu Li
- Institute of Social Medicine, School of Medicine, Zhejiang University, Hangzhou, China
- Key Laboratory of Pollution Exposure & Health Intervention of Zhejiang, Hangzhou, China
| | - Xudong Zhou
- Institute of Social Medicine, School of Medicine, Zhejiang University, Hangzhou, China
- The Second Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou, China
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Tosif MM, Bains A, Goksen G, Ali N, Rusu AV, Trif M, Chawla P. Application of Taro ( Colocasia esculenta) Mucilage as a Promising Antimicrobial Agent to Extend the Shelf Life of Fresh-Cut Brinjals (Eggplants). Gels 2023; 9:904. [PMID: 37998994 PMCID: PMC10670827 DOI: 10.3390/gels9110904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/13/2023] [Accepted: 11/14/2023] [Indexed: 11/25/2023] Open
Abstract
Taro rhizomes are a rich source of polysaccharides, including starch and mucilage. However, mucilage has excellent anti-microbial efficacy, and unique gel-forming and techno-functional properties. Therefore, this study aimed to extract and utilize taro mucilage (TM), which is viscous and has a gel-like texture, for the shelf-life enhancement of fresh-cut brinjals (eggplants). Mucilage was extracted using hot-water extraction and the yield was calculated to be 6.25 ± 0.87% on a dry basis. Different formulations of coating gel solutions were prepared: 1, 2, 3, 4, 5, 6, and 7%. The selection of the coating gel solution was carried out based on particle size. The smallest particle size was observed in treatment T5 (154 ± 0.81 nm) and zeta potential -27.22 ± 0.75 mV. Furthermore, cut brinjals were coated with the prepared mucilage gel solution and this showed a significant effect on the overall physicochemical properties of cut brinjals. Maximum weight loss occurred on the 10th day (12.67 ± 0.24%), as compared with coated brinjals (8.99 ± 0.42%). Minor changes were observed in pH, for the control sample significantly decreased from 4.58 ± 0.45 to 2.99 ± 0.75 on the 0th day to the 10th day, respectively. Titrable acidity of coated and uncoated cut brinjals was found to be at 0.31 ± 0.44% on the 0th day, which increased up to 0.66 ± 0.20% for the control and 0.55 ± 0.68% for coated brinjals on the 10th day. The taro mucilage coating gel (TMCG) solution showed pseudo-plastic behavior or shear-thinning fluid behavior. FTIR data confirmed the existence of several functional groups including various sugars, proteins, and hydroxylic groups. Antioxidant activity of coated and uncoated cut brinjals was found to be 22.33 ± 0.37% and 22.15 ± 0.49%, respectively. The TMCG solution showed effective results towards the various food pathogenic microorganisms. Overall, it is a natural, renewable resource that is biodegradable. This makes it an environmentally friendly alternative to synthetic additives or thickeners. It is cost effective, easily available, eco-friendly, and non-toxic. This can be an attractive feature for consumers looking for sustainable and eco-friendly options.
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Affiliation(s)
- Mansuri M. Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Türkiye;
| | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia;
| | - Alexandru Vasile Rusu
- CENCIRA Agrofood Research and Innovation Centre, Ion Meșter 6, 400650 Cluj-Napoca, Romania
| | - Monica Trif
- Centre for Innovative Process Engineering (CENTIV) GmbH, 28857 Syke, Germany;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
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Tao J, Quan J, El Helali A, Lam WWT, Pang H. Global trends indicate increasing consumption of dietary sodium and fiber in middle-income countries: A study of 30-year global macrotrends. Nutr Res 2023; 118:63-69. [PMID: 37598558 DOI: 10.1016/j.nutres.2023.07.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 07/14/2023] [Accepted: 07/17/2023] [Indexed: 08/22/2023]
Abstract
According to the Global Burden of Disease Study, 3 million deaths were attributable to high sodium intake and low intake of whole grains. With the rapid evolution of the food industry, we hypothesize that dietary intake of sodium has increased and that dietary intake of whole grains or fibers has decreased because of easier access to highly processed food. Country-level data on dietary factors and country income levels from 1990 to 2018 were collected from 3 public databases. The trend of dietary intake was modeled using the linear mixed model accounting for random effects of individual countries. The country-level differences in dietary factors between males and females were calculated, and the trends were also modeled accounting for the random effects of countries. Both males and females consumed increasing amounts of dietary sodium from 1990 to 2018 in high-income, middle- to high-, middle-, and low-income countries. Dietary fiber intake increased in low-to-middle, middle-, and middle-to-high income countries for both men and women over the past 3 decades. Men tend to consume more sodium and less fiber and whole grains in their diets than women, the trend of which is statistically significant in middle-income countries. Over the past 3 decades, the macrotrend of dietary sodium has increased around the globe. To reduce the sodium intake level, nutrition policy should emphasize sodium reduction, especially in high-income, middle- to high-income, middle-income, and low-income countries.
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Affiliation(s)
- Jun Tao
- School of Public Health, LKS Faculty of Medicine, University of Hong Kong, Hong Kong, China
| | - Jianchao Quan
- School of Public Health, LKS Faculty of Medicine, University of Hong Kong, Hong Kong, China; Faculty of Business and Economics, University of Hong Kong, Hong Kong, China
| | - Aya El Helali
- Department of Clinical Oncology, School of Clinical Medicine, LKS Faculty of Medicine, The University of Hong Kong, Hong Kong, China
| | - Wendy W T Lam
- School of Public Health, LKS Faculty of Medicine, University of Hong Kong, Hong Kong, China; LKS Jockey Club Institute of Cancer Care, University of Hong Kong, Hong Kong, China
| | - Herbert Pang
- School of Public Health, LKS Faculty of Medicine, University of Hong Kong, Hong Kong, China; Department of Biostatistics and Bioinformatics, Duke University School of Medicine, Durham, NC, USA.
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Soare I, Zugravu CL, Zugravu GA. Research on Consumer Perception Regarding Traditional Food Products of Romania. Foods 2023; 12:2723. [PMID: 37509815 PMCID: PMC10379160 DOI: 10.3390/foods12142723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/10/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Traditional Romanian food products are an integral part of local culture and spirituality. These food traditions have been formed over the centuries and represent a particularly important part ofthe development of a circular economy in rural areas. In order to contribute to the development of this sector of activity we conducted a study on consumer perception of traditional Romanian food products. The purpose of this work was to identify the structure of the studies and the future directions of research related to the image of traditional food products through the bibliometric study, as well as the identification of consumer trends, of these products through a survey based on the questionnaire. The results obtained indicate that traditional Romanian food products are consumed by the majority of respondents participating in the survey and that this sector ofactivity has continuity in its development and presents a clear interest among citizens.
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Affiliation(s)
- Ionica Soare
- Faculty of Economics and Business Administration, "Dunărea de Jos" University of Galati, Domneasca 47, 800008 Galati, Romania
| | - Constanta Laura Zugravu
- Faculty of Engineering and Agronomy from Brăila, "Dunărea de Jos" University of Galati, Domneasca 47, 800008 Galati, Romania
| | - Gheorghe Adrian Zugravu
- Transfrontier Faculty, "Dunărea de Jos" University of Galati, Domneasca 47, 800008 Galati, Romania
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Machado M, Espírito Santo L, Machado S, Lobo JC, Costa ASG, Oliveira MBPP, Ferreira H, Alves RC. Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin. Foods 2023; 12:2354. [PMID: 37372564 DOI: 10.3390/foods12122354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/31/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (p < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH• scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36-3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.
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Affiliation(s)
- Marlene Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Liliana Espírito Santo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Susana Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Joana C Lobo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Anabela S G Costa
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Maria Beatriz P P Oliveira
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Helena Ferreira
- Network of Chemistry and Technology/Unit on Applied Molecular Biosciences (REQUIMTE/UCIBIO/i4HB), Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Rita C Alves
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
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Marcos J, Carriço R, Sousa MJ, Palma ML, Pereira P, Nunes MC, Nicolai M. Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties. Foods 2023; 12:foods12071392. [PMID: 37048213 PMCID: PMC10093324 DOI: 10.3390/foods12071392] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
The wine industry generates large amounts of by-products that are usually destined as waste. Grape pomace is the residue of the winemaking process and is rich in compounds with functional properties, such as dietary fiber and phenolic compounds. The aim of this research was to study the influence of white and red grape pomace flour (GPF) addition in the enhancement of functional properties of savory crackers. Different levels of incorporation were tested (5%, 10% and 15% (w/w)). Analysis of physical properties, nutritional composition and sensory acceptability were conducted to evaluate the effect of GPF incorporation. GPF cracker stability throughout a four-week period was achieved with regard to firmness and color. These products presented distinctive and appealing colors, ranging from a violet (GPF of Touriga Nacional variety) to a brown hue (GPF of Arinto variety). Concerning nutritional composition, both crackers incorporated with 10% GPF of Arinto or Touriga Nacional varieties could be considered “high in fiber”, as per the Regulation (EC) No. 1924/2006, suggesting a functional food. GPF crackers demonstrated an overall great acceptance of this kind of innovative foods, with the majority indicating that they would certainly/probably buy them. Moreover, the cracker with 10% Arinto GPF achieved the most balanced and overall preference.
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Affiliation(s)
- Joana Marcos
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Raquel Carriço
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Maria João Sousa
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - M. Lídia Palma
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Paula Pereira
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- CERENA—Center for Natural Resources and Environment, Instituto Superior Técnico (IST), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- EPCV—Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - M. Cristiana Nunes
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Marisa Nicolai
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence:
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Boukid F, Hassoun A, Zouari A, Tülbek MÇ, Mefleh M, Aït-Kaddour A, Castellari M. Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 2023; 12. [PMID: 36900522 DOI: 10.3390/foods12051005] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/02/2023] Open
Abstract
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.
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Hassoun A, Cropotova J, Trollman H, Jagtap S, Garcia-Garcia G, Parra-López C, Nirmal N, Özogul F, Bhat Z, Aït-Kaddour A, Bono G. Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge. Curr Res Food Sci 2023; 6:100505. [PMID: 37151380 PMCID: PMC10160358 DOI: 10.1016/j.crfs.2023.100505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/07/2023] [Accepted: 04/16/2023] [Indexed: 05/09/2023] Open
Abstract
Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted.
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Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte D’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Corresponding author. Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.
| | - Janna Cropotova
- Department of Biological Sciences, Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025, Ålesund, Norway
- Corresponding author.
| | - Hana Trollman
- School of Business, University of Leicester, Leicester, LE2 1RQ, UK
| | - Sandeep Jagtap
- Sustainable Manufacturing Systems Centre, School of Aerospace, Transport & Manufacturing, Cranfield University, Cranfield, MK43 0AL, UK
| | - Guillermo Garcia-Garcia
- Department of Agrifood System Economics, Centre ‘Camino de Purchil’, Institute of Agricultural and Fisheries Research and Training (IFAPA), P.O. Box 2027, 18080, Granada, Spain
| | - Carlos Parra-López
- Department of Agrifood System Economics, Centre ‘Camino de Purchil’, Institute of Agricultural and Fisheries Research and Training (IFAPA), P.O. Box 2027, 18080, Granada, Spain
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Phutthamonthon, Nakhon Pathom, 73170, Thailand
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Balcali, Adana, Turkey
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu, 181102, J&K, India
| | | | - Gioacchino Bono
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara Del Vallo, Italy
- Dipartimento di Scienze e Technologie Biologiche, Chimiche e Farmaceutiche (STEBICEF), Università Di Palermo, Viale Delle Scienze, 90128, Palermo, Italy
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. Food Reviews International 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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Hassoun A, Prieto MA, Carpena M, Bouzembrak Y, Marvin HJ, Pallarés N, Barba FJ, Punia Bangar S, Chaudhary V, Ibrahim S, Bono G. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors. Food Res Int 2022; 162:112068. [DOI: 10.1016/j.foodres.2022.112068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/13/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
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Thorsen M, Skeaff S, Goodman-Smith F, Thong B, Bremer P, Mirosa M. Upcycled foods: A nudge toward nutrition. Front Nutr 2022; 9:1071829. [DOI: 10.3389/fnut.2022.1071829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 11/07/2022] [Indexed: 11/22/2022] Open
Abstract
One of the aims of the United Nations Sustainable Development Goals (SDG) is to end hunger and ensure access by all people to safe, nutritious, and sufficient food all year round. An obvious synergy exists between the second SDG “Zero Hunger” and SDG target 12.3 which focuses on halving food waste and reducing food losses. In addition to helping improve global food security, reducing food waste provides financial and environmental benefits. Upcycling food is a technical solution for food waste reduction that retains the nutritional and financial value of food by-products. However, many of the upcycled foods produced are discretionary foods such as biscuits, crackers, and other snack food that are not part of a healthy dietary pattern, and should only be eaten sometimes in small amounts. Given the importance of ensuring a sustainable healthy diet, this paper discusses opportunities for upcycled food manufacturers to produce more nutritious products.
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Hassoun A, Boukid F, Pasqualone A, Bryant CJ, García GG, Parra-lópez C, Jagtap S, Trollman H, Cropotova J, Barba FJ. Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Curr Res Food Sci 2022. [DOI: 10.1016/j.crfs.2022.11.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/08/2022] [Accepted: 11/10/2022] [Indexed: 11/18/2022] Open
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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