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Chabi IB, Zannou O, Dedehou ES, Ayegnon BP, Oscar Odouaro OB, Maqsood S, Galanakis CM, Pierre Polycarpe Kayodé A. Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review. Heliyon 2024; 10:e25261. [PMID: 38327467 PMCID: PMC10847943 DOI: 10.1016/j.heliyon.2024.e25261] [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: 06/05/2023] [Revised: 01/18/2024] [Accepted: 01/23/2024] [Indexed: 02/09/2024] Open
Abstract
Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytosterols, organic acids, dietary fibers, minerals, and vitamins. TP is a promising source of significant bioactive compounds with antioxidant and antimicrobial potential. Therefore, their consumption is known to be effective in preventing certain chronic diseases. For example, lycopene prevents prostate cancer and acts as a hepatoprotector and genoprotector against mycotoxins, pesticide residues, and heavy metals. Thus, the valorization of TP as a food ingredient can be of great health, economic and environmental interest and contribute to improving nutrition and food security. During the last decades, considerable efforts have been made to valorize TP as a crucial functional ingredient in improving: (i) the nutritional and functional properties, (ii) sensory characteristics and (iii) the shelf life of many foods. The current review aims to update and summarize the knowledge on the recent food applications of TP, particularly its use as a functional ingredient to improve the functional properties and shelf life of foods.
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Affiliation(s)
- Ifagbémi Bienvenue Chabi
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oscar Zannou
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Emmanuelle S.C.A. Dedehou
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture (UNA), BP 114, Sakété, Benin
| | - Bernolde Paul Ayegnon
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oloudé B. Oscar Odouaro
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Sajid Maqsood
- Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
- National Water and Energy Center, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
- College of Science, Taif University, Taif, Saudi Arabia
| | - Adéchola Pierre Polycarpe Kayodé
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
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2
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Galanakis CM. The Future of Food. Foods 2024; 13:506. [PMID: 38397483 PMCID: PMC10887894 DOI: 10.3390/foods13040506] [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: 01/19/2024] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations. This review explores the complex aspects of the future of food, encompassing sustainable food production, food security, climate-resilient and digitalized food supply chain, alternative protein sources, food processing, and food technology, the impact of biotechnology, cultural diversity and culinary trends, consumer health and personalized nutrition, and food production within the circular bioeconomy. The article offers a holistic perspective on the evolving food industry characterized by innovation, adaptability, and a shared commitment to global food system resilience. Achieving sustainable, nutritious, and environmentally friendly food production in the future involves comprehensive changes in various aspects of the food supply chain, including innovative farming practices, evolving food processing technologies, and Industry 4.0 applications, as well as approaches that redefine how we consume food.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- College of Science, Taif University, Taif 26571, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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3
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Naeem M, Iqbal T, Yousuf M, Nawaz Z, Hussain S, Alamri AS, Galanakis CM, Ali A. Preparation, optimization and evaluation of Osthole transdermal therapeutic system. AN ACAD BRAS CIENC 2023; 95:e20221023. [PMID: 38055498 DOI: 10.1590/0001-3765202320221023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 05/24/2023] [Indexed: 12/08/2023] Open
Abstract
In the current study, the solubility and permeability of Osthole-loaded microemulsion were enhanced, which increased bioavailability. In addition, Carbomer 940 was added for prolonged drug delivery. The microemulsion was prepared after the screening of Kukui oil, Labrasol (surfactant), and transcutol-P (co-surfactant). Pseudoternary phase diagrams were employed to find the microemulsion region. Box Behnken Design (BBD) was employed for optimizing microemulsions. Variables were related and compared using mathematical equations and response surface plots (RSP). MEBG was then compared with control gel on the basis of stability studies, drug permeation, skin irritation studies, and anti-inflammatory studies. Microemulsion preparations depicted a pH of 5.27 - 5.80, a conductivity of 139 - 185 μS/cm, a poly-dispersity index of 0.116 - 0.388, a refractive index of 1.330 - 1.427, an average droplet size of 64 - 89 nm, homogeneity, spherical shape, viscosity 52 - 185 cP. Predicted values of Optimized microemulsions showed more reasonable agreement than experimental values. The microemulsion was stable and non-irritating on Rabbit skin. MEBG showed a significant difference from control gel for percent edema inhibition from the standard. The permeation enhancing capability of MEBG using a suitable viscosity fabricates it promising carrier for transdermal delivery of Osthole.
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Affiliation(s)
- Muhammad Naeem
- Shah Abdul Latif University, Department of Pharmacy, 66020, Khairpur, Sindh, Pakistan
| | - Taniya Iqbal
- Bahauddin Zakariya University, Institute of Chemical Sciences, 60800, Multan, Punjab, Pakistan
| | - Muhammad Yousuf
- Peoples University of Medical and Health Sciences for Women, Institute of Pharmaceutical Sciences, 67480, Nawabshah, Sindh, Pakistan
| | - Zarqa Nawaz
- The Women University, Department of Chemistry, 66000, Multan, Punjab, Pakistan
| | - Sajjad Hussain
- University of Agriculture, Department of Zoology, 03802, Faisalabad, Punjab, Pakistan
| | - Abdulhakeem S Alamri
- Taif University, College of Applied Medical Sciences, Department of Clinical Laboratory Sciences, 21944, Taif, Saudi Arabia
- Taif University, Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research, 21944, Saudi Arabia
| | - Charis M Galanakis
- Galanakis Laboratories, Department of Research & Innovation, Skalidi 34, GR-73131, Chania, Greece
- Taif University, College of Science, Department of Biology, 21944, Taif, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 56/18-19, 1070, Vienna, Austria
| | - Atif Ali
- COMSATS University Islamabad, Department of Pharmacy, Abbottabad Campus, 22060, Abbottabad, Pakistan
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4
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Zannou O, Oussou KF, Chabi IB, Odouaro OBO, Deli MGEP, Goksen G, Vahid AM, Kayodé APP, Kelebek H, Selli S, Galanakis CM. A comprehensive review of recent development in extraction and encapsulation techniques of betalains. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37477284 DOI: 10.1080/10408398.2023.2235695] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/22/2023]
Abstract
Betalains are attractive natural pigments with potent antioxidant activity, mainly extracted from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi. They constitute a reliable alternative to synthetic dyes used in the food industry and are considered toxic for consumers. In addition, there is convincing evidence of their health benefits for consumers. However, betalains are highly unstable to environment factors, such as light, heat, oxygen, water activity, and pH change which can be degraded during food processing, handling, storage, or delivery. Therefore, newly developed extraction methods and micro/nano-encapsulation techniques are currently applied to enhance the extraction yield, solve their instability problems, and improve their application in the food industry. This article aims to summarize the new advanced extraction methods of betalains, discussing the recent encapsulation techniques concerning the different encapsulating materials utilization. Betalains, natural pigments with potent antioxidant activity, are increasingly extracted from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi as safe alternatives to synthetic food dyes used in the food industry. However, their susceptibility to degradation during food processing, storage, and delivery poses challenges. Recent developments in extraction methods (e.g., supercritical fluid, pressurized liquid, ultrasound- and microwave-assisted, and enzyme-assisted) enhance betalain recovery, minimizing degradation. Encapsulation techniques using biopolymers, proteins, lipids, and nanoparticles protect betalains from environmental factors, extending shelf life and enabling controlled release. These advancements offer improved extraction efficiency, reduced solvent use, shorter processing times, and enhanced stability. Integration of these techniques in the food industry presents opportunities for incorporating betalains into various products, including functional foods, beverages, and dietary supplements. By addressing stability challenges, these developments support the production of innovative, healthier food items enriched with betalains. This article provides an overview of recent advancements in betalain extraction and encapsulation, highlighting their potential applications in the food industry.
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Affiliation(s)
- Oscar Zannou
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Türkiye
- Laboratory of Valorization and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Kouame F Oussou
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana, Türkiye
| | - Ifagbémi B Chabi
- Laboratory of Valorization and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Oscar B O Odouaro
- Laboratory of Valorization and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Mahn G E P Deli
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana, Türkiye
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Türkiye
| | - Aïssi M Vahid
- School of Sciences and Techniques for the Conservation and Processing of Agricultural Products, National University of Agriculture, Sakété, Benin
| | - Adéchola P P Kayodé
- Laboratory of Valorization and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Türkiye
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana, Türkiye
| | - Charis M Galanakis
- Department of Research & Innovation, Galanakis Laboratories, Chania, Greece
- Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
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5
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Hamdi M, Mostafa H, Aldhaheri M, Mudgil P, Kamal H, Alamri AS, Galanakis CM, Maqsood S. Valorization of different low-grade date (Phoenix dactylifera L.) fruit varieties: A study on the bioactive properties of polyphenolic extracts and their stability upon in vitro simulated gastrointestinal digestion. Plant Physiol Biochem 2023; 200:107764. [PMID: 37245494 DOI: 10.1016/j.plaphy.2023.107764] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/26/2023] [Accepted: 05/12/2023] [Indexed: 05/30/2023]
Abstract
Nowadays, the development of suitable strategies for the management and valorization of agri-food products is one of the most important challenges worldwide. In this context, the current research study aimed to explore a valorization strategy for different varieties (Khalas, Jabri, Lulu, Booman, and Sayer) of low-grade date fruit by extracting polyphenolic compounds and investigating their health-promoting bioactive properties. The generated extracts were comparatively analyzed for their phenolic contents, antioxidant, anti-inflammatory, anti-hemolytic, and enzyme inhibitory activities upon in vitro simulated gastrointestinal digestion (SGID). The total phenolic contents (TPC) ranged from 217.3 to 1846.9 mg GAE/100 g fresh weight. After complete SGID, the TPC remarkably increased from 570.8 mg GAE/100 g fresh weight (undigested), reaching the highest value of 1606.3 mg GAE/100 g fresh weight with the Khalas cultivar. Overall, gastric and complete-SGID-treated extracts exhibited higher antioxidant activities, compared to the undigested extracts for the five selected date varieties. Similarly, the gastric and complete SGID promoted the release of bioactive components endowed with significantly higher inhibition levels towards digestive enzymes related to diabetes. Moreover, extracts from all varieties revealed an increase in the inhibition of lipidemic-related enzymatic markers and anti-inflammatory activities when subjected to the gastric digestion phase, which decreased after complete SGID. Principal component analysis (PCA) suggested that higher bioactive properties were influenced by the TPC present in the samples. Overall, low-quality dates could be considered as a potential source of bioactive polyphenols with interesting nutraceutical properties, released upon their transit through the gastrointestinal tract.
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Affiliation(s)
- Marwa Hamdi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Hussein Mostafa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Mouza Aldhaheri
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Hina Kamal
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Abdulhakeem S Alamri
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia; Centre of Biomedical Sciences Research (C.B.S.R.), Deanship of Scientific Research, Taif University, Saudi Arabia
| | - Charis M Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131, Chania, Greece; Food Waste Recovery Group, I.S.E.K.I. Food Association, 1190, Vienna, Austria; Department of Biology, College of Science, Taif University, 26571, Taif, Saudi Arabia
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; ASPIRE Research Institute for Food Security in the Drylands (ARIFSID), United Arab Emirates University, P.O. Box 15551, Al Ain, United Arab Emirates.
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6
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Galanakis CM. The "Vertigo" of the Food Sector within the Triangle of Climate Change, the Post-Pandemic World, and the Russian-Ukrainian War. Foods 2023; 12:foods12040721. [PMID: 36832796 PMCID: PMC9956103 DOI: 10.3390/foods12040721] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [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: 12/12/2022] [Revised: 01/20/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023] Open
Abstract
Over the last few years, the world has been facing dramatic changes due to a condensed period of multiple crises, including climate change, the COVID-19 pandemic, and the Russian-Ukrainian war. Although different, these consecutive crises share common characteristics (e.g., systemic shocks and non-stationary nature) and impacts (e.g., disruption of markets and supply chains), questioning food safety, security, and sustainability. The current article analyses the effects of the noted crises in the food sector before proposing target mitigation measures to address the different challenges. The goal is to transform the food systems to increase their resilience and sustainability. This goal can only be achieved if all relevant actors within the supply chain (e.g., governments, companies, distributors, farmers, etc.) play their role by designing and implementing target interventions and policies. In addition, the transformation of the food sector should be proactive concerning food safety, circular (valorizing several bioresources under the principles of climate neutral economy and blue bioeconomy), digital (based on Industry 4.0 applications), and inclusive (ensuring that all citizens are actively engaged). Food production modernization (e.g., by implementing emerging technologies) and developing shorter and more domestic supply chains are also critical to achieving food resilience and security.
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Affiliation(s)
- Charis M. Galanakis
- Galanakis Laboratories, Research & Innovation Department, 73131 Chania, Greece;
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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7
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Onder S, Can Karaca A, Ozcelik B, Alamri AS, Ibrahim SA, Galanakis CM. Exploring the Amino-Acid Composition, Secondary Structure, and Physicochemical and Functional Properties of Chickpea Protein Isolates. ACS Omega 2023; 8:1486-1495. [PMID: 36643507 PMCID: PMC9835623 DOI: 10.1021/acsomega.2c06912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Accepted: 12/09/2022] [Indexed: 06/17/2023]
Abstract
This study examined the amino-acid profile, secondary structure, and physicochemical and functional properties of proteins isolated from Anatolian chickpea landraces. Secondary objective of the study was to determine whether a relationship exists between the amino-acid composition and physicochemical and functional properties. Aspartic acid and glutamic acid were the dominant amino acids, while the isolates were deficient in methionine. Secondary structures were determined by Fourier transform infrared spectroscopy, where the β-sheet was shown to be dominant. The denaturation temperature of the isolates was between 87 and 145 °C, and the highest net surface charge (≃28.6 mV) and solubility (∼95.0%) were observed at pH 9.0-10.0. The isolates' water-holding capacity varied between 2.1 and 2.7 g water/g protein, whereas their oil-holding capacity ranged between 3.4 and 4.4 g oil/g protein. Emulsion capacity, emulsifying activity, and the stability indices of isolates were found to be between 401.2 and 469.1 g oil/g protein, 14.5 and 25.7 m2/g, and 45.7 and 146.9 min, respectively. Isolates of Hisar and Erzincan chickpeas exhibited good emulsifying properties. The Yasa isolate had a relatively high hydrophobic amino-acid content and delivered the best gelation performance. Overall, significant differences in the characteristics of proteins were observed among the different chickpea landraces studied.
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Affiliation(s)
- Sumeyra Onder
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Asli Can Karaca
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Beraat Ozcelik
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Abdulhakeem S. Alamri
- Department
of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif 26571, Saudi Arabia
- Centre
of Biomedical Sciences Research (CBSR), Deanship of Scientific Research, Taif University, Taif 26571, Saudi Arabia
| | - Salam A. Ibrahim
- Food
and Nutritional Sciences Program, North
Carolina A&T State University, Greensboro, North Carolina 27411, United States
| | - Charis M. Galanakis
- Department
of Research & Innovation, Galanakis
Laboratories, Skalidi
34, 73131 Chania, Greece
- Department
of Biology, College of Science, Taif University, Taif 26571, Saudi Arabia
- Food
Waste Recovery Group, ISEKI Food Association, Vienna 1190, Austria
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8
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Jangir N, Bangrawa S, Yadav T, Malik S, Alamri AS, Galanakis CM, Singh M, Yadav JK. Isolation and characterization of amyloid-like protein aggregates from soya beans and the effect of low pH and heat treatment on their stability. J Food Biochem 2022; 46:e14369. [PMID: 35945661 DOI: 10.1111/jfbc.14369] [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: 04/07/2022] [Revised: 07/20/2022] [Accepted: 07/22/2022] [Indexed: 11/29/2022]
Abstract
Purified soya bean proteins (glycinin and conglycinin) are known to form amyloid-like aggregates in vitro at a higher temperature. Soya beans (chunks) are textured proteinaceous vegetables made from defatted soya flour by heating it above 100°C and extruding under high pressure. Therefore, it was assumed that subjecting the soya bean proteins to high temperatures raises the possibility of forming amyloids or amyloid-like protein aggregates. Hence, the present study aimed to examine the presence of amyloid-like protein aggregates in soya beans. The isolated protein aggregates from hydrated soya beans displayed typical characteristics of amyloids, such as the red shift in the absorption maximum (λmax ) of Congo red (CR), high Thioflavin T (ThT), and 8-Anilinonapthalene-1-sulfonate (ANS) binding, and fibrilar morphology. Furthermore, these aggregates were found to be stable against proteolytic hydrolysis, confirming the specific property of amyloids. The presence of amyloid-like structures in soya beans raises concerns about their implications for human nutrition and health. PRACTICAL APPLICATIONS: Protein aggregation has usually been considered detrimental. The traditional food-processing conditions, such as thermal processing, are associated with protein denaturation and aggregation. The formation of ordered protein aggregates with extensive β-sheet are progressively evident in various protein-rich foods known as amyloid, which expands food safety concerns. Instead, it is also associated with poor nutritional characteristics. The present study concerns the presence of amyloid-like protein aggregates in widely consumed native soya beans, which are manufactured by extensive heat treatment of defatted soy flour. Although there is no indication of their toxicity, these aggregates are found to be proteolytically resistant. The seminal findings in this manuscript suggest that it is time to adapt innovative food processing and supplementation of bioactive molecules that can prevent the formation of such protein aggregates and help maximize the utilization of protein-based nutritional values.
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Affiliation(s)
- Neelam Jangir
- Department of Biotechnology, Central University of Rajasthan, Ajmer, India
| | - Shreya Bangrawa
- Department of Biotechnology, Central University of Rajasthan, Ajmer, India
| | - Tamanna Yadav
- Department of Biotechnology, Central University of Rajasthan, Ajmer, India
| | - Shweta Malik
- Department of Biotechnology, Central University of Rajasthan, Ajmer, India
| | - Abdulhakeem S Alamri
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia.,Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research, Taif University, Taif, Saudi Arabia
| | - Charis M Galanakis
- Department of Research & Innovation, Galanakis Laboratories, Chania, Greece.,Department of Biology, College of Science, Taif University, Taif, Saudi Arabia.,Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Manish Singh
- Chemical Biology Unit, Institute of Nano Science and Technology, Mohali, India
| | - Jay Kant Yadav
- Department of Biotechnology, Central University of Rajasthan, Ajmer, India
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9
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Hassoun A, Harastani R, Jagtap S, Trollman H, Garcia-Garcia G, Awad NMH, Zannou O, Galanakis CM, Goksen G, Nayik GA, Riaz A, Maqsood S. Truths and myths about superfoods in the era of the COVID-19 pandemic. Crit Rev Food Sci Nutr 2022; 64:585-602. [PMID: 35930325 DOI: 10.1080/10408398.2022.2106939] [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] [Indexed: 11/03/2022]
Abstract
Nowadays, during the current COVID-19 pandemic, consumers increasingly seek foods that not only fulfill the basic need (i.e., satisfying hunger) but also enhance human health and well-being. As a result, more attention has been given to some kinds of foods, termed "superfoods," making big claims about their richness in valuable nutrients and bioactive compounds as well as their capability to prevent illness, reinforcing the human immune system, and improve overall health.This review is an attempt to uncover truths and myths about superfoods by giving examples of the most popular foods (e.g., berries, pomegranates, watermelon, olive, green tea, several seeds and nuts, honey, salmon, and camel milk, among many others) that are commonly reported as having unique nutritional, nutraceutical, and functional characteristics.While superfoods have become a popular buzzword in blog articles and social media posts, scientific publications are still relatively marginal. The reviewed findings show that COVID-19 has become a significant driver for superfoods consumption. Food Industry 4.0 innovations have revolutionized many sectors of food technologies, including the manufacturing of functional foods, offering new opportunities to improve the sensory and nutritional quality of such foods. Although many food products have been considered superfoods and intensively sought by consumers, scientific evidence for their beneficial effectiveness and their "superpower" are yet to be provided. Therefore, more research and collaboration between researchers, industry, consumers, and policymakers are still needed to differentiate facts from marketing gimmicks and promote human health and nutrition.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtch Innovation & Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Rania Harastani
- Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough, UK
| | - Sandeep Jagtap
- Sustainable Manufacturing Systems Centre, School of Aerospace, Transport and Manufacturing, Cranfield University, Cranfield, UK
| | - Hana Trollman
- Department of Work, Employment, Management and Organisations, School of Business, University of Leicester, Leicester, UK
| | - Guillermo Garcia-Garcia
- Department of Agrifood System Economics, Centre 'Camino de Purchil', Institute of Agricultural and Fisheries Research and Training (IFAPA), Granada, Spain
| | - Nour M H Awad
- Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey
| | - Oscar Zannou
- Faculty of Engineering, Food Engineering Department, Ondokuz Mayis University, Samsun, Turkey
| | - Charis M Galanakis
- Department of Research & Innovation, Galanakis Laboratories, Chania, Greece
- Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College, Shopian, Jammu & Kashmir, India
| | - Asad Riaz
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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10
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Ćućuz V, Cvejić J, Torović L, Gojković-Bukarica L, Acevska J, Dimitrovska A, Aldawoud TMS, Galanakis CM. Design of experiments (DoE) to model phenolic compounds recovery from grape pomace using ultrasounds. J Food Sci Technol 2022; 59:2913-2924. [PMID: 34840348 PMCID: PMC8607965 DOI: 10.1007/s13197-021-05317-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 10/09/2021] [Accepted: 11/04/2021] [Indexed: 11/29/2022]
Abstract
Grape processing by-products (particularly grape pomace) are known to contain high amounts of phenolic compounds. To improve the extraction of phenols from this by-product, it is necessary to develop a method and set and model optimal conditions for their extraction. By applying the design of experiments (DoE) approach, optimal experimental factors of Ultrasound-assisted extraction (USAE) were determined to obtain grape pomace extracts with a satisfactory yield of phenols anthocyanins, as well as extracts with high antioxidant capacity using reagents approved in the food industry. Initial method optimization covered two experimental factors: solvent concentration and the weight ratio of the sample and solvent using fixed USAE conditions from literature. For the final method optimization, the three investigated experimental factors were: pH value, the temperature of extraction, and extraction time. The optimal experimental conditions for the development of the method were 55% ethanol, sample/solvent ratio 1:40, pH 4.5, T 55 °C, and 30 min. Depending on the primary goal of the extraction process (the antioxidant activity, total phenolic content, content of individual phenols, or content of individual anthocyanins), these parameters can easily be modified to obtain the desired recovery. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05317-9.
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Affiliation(s)
- Veljko Ćućuz
- Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia
| | - Jelena Cvejić
- Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia
| | - Ljilja Torović
- Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia
| | - Ljiljana Gojković-Bukarica
- Faculty of Medicine, Institute of Pharmacology, Clinical Pharmacology and Toxicology, University of Belgrade, Doktora Subotića 8, Belgrade, Serbia
| | - Jelena Acevska
- Faculty of Pharmacy, University Ss. Cyril and Methodius, Majka Tereza 47, Skopje, Republic of North Macedonia
| | - Aneta Dimitrovska
- Faculty of Pharmacy, University Ss. Cyril and Methodius, Majka Tereza 47, Skopje, Republic of North Macedonia
| | - Turki M S Aldawoud
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451 Saudi Arabia
| | - Charis M Galanakis
- Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, 73131 Chania, Greece.,College of Sciences, King Saud University, Riyadh, Saudi Arabia.,Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
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11
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Ullah S, Nawaz A, Farid A, Latif MS, Fareed M, Ghazanfar S, Galanakis CM, Alamri AS, Alhomrani M, Asdaq SMB. Folate-Modified Chitosan 5-Flourouraci Nanoparticles-Embedded Calcium Alginate Beads for Colon Targeted Delivery. Pharmaceutics 2022; 14:pharmaceutics14071366. [PMID: 35890262 PMCID: PMC9315928 DOI: 10.3390/pharmaceutics14071366] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [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: 05/27/2022] [Revised: 06/22/2022] [Accepted: 06/24/2022] [Indexed: 02/04/2023] Open
Abstract
Gel beads are formed when alginate acid reacts with divalent cations, particularly Ca2+. As a result of this feature, it is one of the best materials for making gel beads. Furthermore, it swells only slightly at acidic pH, resulting in stable alginate acid beads, but swells and dissolves rapidly at higher pH values, leading to pH-responsive release. Our current study aimed to embed folate-modified chitosan 5FU nanoparticles (FA-CS-5FU-NPs) into calcium alginate beads for colon-targeted delivery. Calcium alginate beads were developed successfully. Based on the method of drying, two types of beads were obtained: freeze-dried folate-modified chitosan 5FU nanoparticles-embedded beads (FA-CS-5FU-NP-Bf) and oven-dried folate-modified chitosan 5FU nanoparticles-embedded beads (FA-CS-5FU-NP-Bo). The size of (FA-CS-5FU-NP-Bf) was significantly larger than (FA-CS-5FU-NP-Bo). Swelling index (SI), erosion index (EI), and water-uptake index (WUI) of (FA-CS-5FU-NP-Bf) beads were significantly higher than FA-CS-5FU-NP-Bo beads at simulated intestinal pH. An insignificant difference was observed in the release rate of 5FU between (FA-CS-5FU-NP-Bf) and FA-CS-5FU-NP-Bo. The release rate of FA-CS-5FU-NPs was significantly higher than FA-CS-5FU-NP-Bf and FA-CS-5FU-NP-Bo. Pharmacokinetic parameters of 5FU solution, FA-CS-5FU-NPs, and FA-CS-5FU-NP-Bo were analyzed. Solution of pure 5FU showed significantly higher Cmax and lower AUC, T1/2, and Vd than both FA-CS-5FU-NPs and FA-CS-5FU-NPs-Bo, suggesting that FA-CS-5FU-NPs and FA-CS-5FU-NPs-Bo have sustained-release behavior. Biodistribution studies also show that maximum drug amounts were found in the colon from nanoparticles-embedded beads. FA-CS-5FU-NPs-Bo avoid releasing drugs in the stomach and small intestine and make them available in the colon region in higher concentrations to target the colon region specifically.
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Affiliation(s)
- Shafi Ullah
- Advanced Drug Delivery Lab, Gomal Centre of Pharmaceutical Sciences, Faculty of Pharmacy, Gomal University, Dera Ismail Khan 29050, Pakistan; (S.U.); (M.S.L.); (M.F.)
| | - Asif Nawaz
- Advanced Drug Delivery Lab, Gomal Centre of Pharmaceutical Sciences, Faculty of Pharmacy, Gomal University, Dera Ismail Khan 29050, Pakistan; (S.U.); (M.S.L.); (M.F.)
- Correspondence: (A.N.); (A.F.)
| | - Arshad Farid
- Gomal Center of Biochemistry and Biotechnology, Gomal University, Dera Ismail Khan 29050, Pakistan
- Correspondence: (A.N.); (A.F.)
| | - Muhammad Shahid Latif
- Advanced Drug Delivery Lab, Gomal Centre of Pharmaceutical Sciences, Faculty of Pharmacy, Gomal University, Dera Ismail Khan 29050, Pakistan; (S.U.); (M.S.L.); (M.F.)
| | - Muhammad Fareed
- Advanced Drug Delivery Lab, Gomal Centre of Pharmaceutical Sciences, Faculty of Pharmacy, Gomal University, Dera Ismail Khan 29050, Pakistan; (S.U.); (M.S.L.); (M.F.)
| | - Shakira Ghazanfar
- Functional Genomics and Bioinformatics, National Agricultural Research Centre, Islamabad 45500, Pakistan;
| | - Charis M. Galanakis
- Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, GR-73131 Chania, Greece;
- Department of Biology, College of Science, Taif University, Taif 21944, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
| | - Abdulhakeem S. Alamri
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif 21944, Saudi Arabia; (A.S.A.); (M.A.)
- Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research, Taif University, Taif 21944, Saudi Arabia
| | - Majid Alhomrani
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif 21944, Saudi Arabia; (A.S.A.); (M.A.)
- Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research, Taif University, Taif 21944, Saudi Arabia
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12
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Pashazadeh H, Zannou O, Koca I, Alamri AS, Galanakis CM. Optimization and encapsulation of phenolic compounds from the tea of maize husk using maltodextrin and different drying techniques. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16858] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hojjat Pashazadeh
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Oscar Zannou
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Ilkay Koca
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Abdulhakeem S. Alamri
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences Taif University Taif Saudi Arabia
- Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research Taif University Saudi Arabia
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna Austria
- Department of Biology College of Science Taif University Taif Saudi Arabia
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13
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Rathod NB, Elabed N, Özogul F, Regenstein JM, Galanakis CM, Aljaloud SO, Ibrahim SA. The Impact of COVID-19 Pandemic on Seafood Safety and Human Health. Front Microbiol 2022; 13:875164. [PMID: 35814679 PMCID: PMC9257084 DOI: 10.3389/fmicb.2022.875164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 05/23/2022] [Indexed: 11/13/2022] Open
Abstract
The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world’s economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pandemic on potential safety issues with seafood products and their processing methods. Moreover, the potential impacts of coronavirus transmission through seafood on human health were evaluated. The role of authenticity, traceability, and antimicrobials from natural sources to preserve seafood and the possible interaction of functional foods on the human immune system are also discussed. Although seafood is not considered a principal vector of SARS-CoV-2 transmission, the possible infections through contaminated surfaces of such food products cannot be neglected. The positive effects of seafood consumption on possible immunity built up, and COVID-19 are also summarized.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, Post-graduate Institute of Post-harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Raigad, India
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
- *Correspondence: Fatih Özogul,
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, United States
| | - Charis M. Galanakis
- Research and Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Sulaiman Omar Aljaloud
- College of Sports Science and Physical Activity, King Saud University, Riyadh, Saudi Arabia
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, 171 Carver Hall, College of Agriculture and Environmental Sciences, North Carolina A & T State University, Greensboro, NC, United States
- Salam A. Ibrahim,
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14
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Zannou O, Pashazadeh H, Ibrahim SA, Koca I, Galanakis CM. Green and highly extraction of phenolic compounds and antioxidant capacity from kinkeliba (Combretum micranthum G. Don) by natural deep eutectic solvents (NADESs) using maceration, ultrasound-assisted extraction and homogenate-assisted extraction. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.103752] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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15
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Nagarajan J, Chin HB, Krishnamurthy NP, Ramakrishnan NR, Galanakis CM, Alamri AS, Wei OC. Co-extraction of lycopene and pectin from pink guava decanter by water-induced colloidal complexation: optimization and techno-economic assessment. Food and Bioproducts Processing 2022. [DOI: 10.1016/j.fbp.2022.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Shaheen S, Galanakis CM, Farag MA. Carica papaya biowaste valorization: Biorefinery advances and extraction optimization. Food Reviews International 2022. [DOI: 10.1080/87559129.2022.2057527] [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: 11/04/2022]
Affiliation(s)
- Sherif Shaheen
- Food Quality and Chemistry of Natural Products Department, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), Greece
| | - Charis M. Galanakis
- Department of Research and Innovation, Galanakis Laboratories, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
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17
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Malik S, De I, Singh M, Galanakis CM, Alamri AS, Yadav JK. Isolation and characterisation of milk-derived amyloid-like protein aggregates (MAPA) from cottage cheese. Food Chem 2022; 373:131486. [PMID: 34800818 DOI: 10.1016/j.foodchem.2021.131486] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 11/15/2022]
Abstract
Cottage cheese, extensively consumed worldwide, contains coagulated milk protein (casein), produced through boiling and acidification of milk. Casein forms amyloid or amyloid-like structures at high temperatures and low pH. Due to the similarities in the preparation of casein amyloids and cottage cheese, we hypothesized the presence of amyloid or amyloid-like protein aggregates in cottage cheese. To examine this hypothesis, cottage cheese was prepared from cow (Bos indicus) milk and isolated amyloids through a water extraction method. The isolated protein aggregates displayed typical characteristics of amyloids, such as a bathochromic shift in the wavelength of maximum absorption (λmax) of Congo red (CR), high thioflavin T (ThT) binding, increased surface hydrophobicity, and high β-sheet structure. However, they did not show antibacterial activity and toxic properties against erythrocytes. Our study revealed that the heat-treatment and subsequent acidification during cottage cheese preparation lead to the formation of non-toxic amyloid-like aggregates.
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Affiliation(s)
- Shweta Malik
- Department of Biotechnology, School of Life Sciences, Central University of Rajasthan, NH-8 Bandarsindri, Kishangarh, Ajmer 305817, Rajasthan, India
| | - Indranil De
- Institute of Nano Science and Technology, Mohali 160062, Punjab, India
| | - Manish Singh
- Institute of Nano Science and Technology, Mohali 160062, Punjab, India
| | - Charis M Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria; Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
| | - Abdulhakeem S Alamri
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia; Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research, Taif University, Saudi Arabia
| | - Jay Kant Yadav
- Department of Biotechnology, School of Life Sciences, Central University of Rajasthan, NH-8 Bandarsindri, Kishangarh, Ajmer 305817, Rajasthan, India.
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18
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Galanakis CM, Brunori G, Chiaramonti D, Matthews R, Panoutsou C, Fritsche UR. Bioeconomy and green recovery in a post-COVID-19 era. Sci Total Environ 2022; 808:152180. [PMID: 34883168 PMCID: PMC8647344 DOI: 10.1016/j.scitotenv.2021.152180] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/11/2021] [Accepted: 11/30/2021] [Indexed: 05/22/2023]
Abstract
The spread of the COVID-19 pandemic has generated a health crisis and repetitive lockdowns that disrupted different economic and societal segments. As the world has placed hope on the vaccination progress to bring back the socio-economic "normal," this article explores how the bioeconomy can enhance the resilience and sustainability of bio-based, food, and energy systems in the post-COVID-19 era. The proposed recovery approach integrates technological innovations, environment, ecosystem services, "biocities," food, rural economies, and tourism. The importance of integrating culture, arts, and the fashion industry as part of the recovery is underlined towards building a better bioeconomy that, together with environmental safeguards, promotes socio-cultural and economic innovations. This integration could be achieved supporting communities and stakeholders to diversify their activities by combining sustainable production with decarbonization, stimulating private investments in this direction and monitoring the resulting impact of mitigation measures. Food systems should become more resilient in order to allow adapting rapidly to severe crises and future shocks, while it is important to increase circularity towards the valorization of waste, the integration of different processes within the biorefinery concept and the production of bio-based products and biofuels.
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Affiliation(s)
- Charis M Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria.
| | | | | | | | | | - Uwe R Fritsche
- International Institute for Sustainability Analysis and Strategy (IINAS), Darmstadt, Germany.
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19
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Hassoun A, Aït-Kaddour A, Abu-Mahfouz AM, Rathod NB, Bader F, Barba FJ, Biancolillo A, Cropotova J, Galanakis CM, Jambrak AR, Lorenzo JM, Måge I, Ozogul F, Regenstein J. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Crit Rev Food Sci Nutr 2022; 63:6547-6563. [PMID: 35114860 DOI: 10.1080/10408398.2022.2034735] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [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] [Indexed: 12/25/2022]
Abstract
Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and urgently need to be addressed. The fourth industrial revolution, or Industry 4.0, has been gaining momentum since 2015, being a significant driver for sustainable development and a successful catalyst to tackle critical global challenges. This review paper summarizes the most relevant food Industry 4.0 technologies including, among others, digital technologies (e.g., artificial intelligence, big data analytics, Internet of Things, and blockchain) and other technological advances (e.g., smart sensors, robotics, digital twins, and cyber-physical systems). Moreover, insights into the new food trends (such as 3D printed foods) that have emerged as a result of the Industry 4.0 technological revolution will also be discussed in Part II of this work. The Industry 4.0 technologies have significantly modified the food industry and led to substantial consequences for the environment, economics, and human health. Despite the importance of each of the technologies mentioned above, ground-breaking sustainable solutions could only emerge by combining many technologies simultaneously. The Food Industry 4.0 era has been characterized by new challenges, opportunities, and trends that have reshaped current strategies and prospects for food production and consumption patterns, paving the way for the move toward Industry 5.0.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | | | - Adnan M Abu-Mahfouz
- Council for Scientific and Industrial Research, Pretoria, South Africa
- Department of Electrical & Electronic Engineering Science, University of Johannesburg, Johannesburg, South Africa
| | - Nikheel Bhojraj Rathod
- Department of Post-Harvest Management of Meat, Poultry and Fish, Post-Graduate Institute of Post-Harvest Management, Raigad, Maharashtra, India
| | - Farah Bader
- Saudi Goody Products Marketing Company Ltd, Jeddah, Saudi Arabia
| | - Francisco J Barba
- Nutrition and Bromatology Area, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, València, Spain
| | - Alessandra Biancolillo
- Department of Physical and Chemical Sciences, University of L'Aquila, Coppito, L'Aquila, Italy
| | - Janna Cropotova
- Department of Biological Sciences in Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
| | - Charis M Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ingrid Måge
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Joe Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
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20
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Abstract
This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers' dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- Department of Biology, College of Science, Taif University, Taif 26571, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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21
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Castro-Muñoz R, Díaz-Montes E, Gontarek-Castro E, Boczkaj G, Galanakis CM. A comprehensive review on current and emerging technologies toward the valorization of bio-based wastes and by products from foods. Compr Rev Food Sci Food Saf 2021; 21:46-105. [PMID: 34957673 DOI: 10.1111/1541-4337.12894] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [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: 02/03/2021] [Revised: 10/25/2021] [Accepted: 11/06/2021] [Indexed: 01/07/2023]
Abstract
Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed foods (e.g., jams, sauces, and canned fruits/vegetables), dairy derivatives (e.g., cheese and yogurt), and alcoholic (e.g., wine and beer) and nonalcoholic beverages (e.g., juices and soft drinks). Current research is committed not only to the usage of agro-food wastes and by products as a potential source of high-value bioactive compounds (e.g., phenolic compounds, anthocyanins, and organic acids) but also to the implementation of emerging and innovative technologies that can compete with conventional extraction methods for the efficient extraction of such biomolecules from the residues. Herein, specific valorization technologies, such as membrane-based processes, microwave, ultrasound, pulsed electric-assisted extraction, supercritical/subcritical fluids, and pressurized liquids, have emerged as advanced techniques in extracting various added-value biomolecules, showing multiple advantages (improved extraction yields, reduced process time, and protection to the bioactive properties of the compounds). Hence, this comprehensive review aims to analyze the ongoing research on applying such techniques in valorization protocols. A last-five-year review, together with a featured analysis of the relevant findings in the field, is provided.
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Affiliation(s)
- Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, San Antonio Buenavista, Toluca de Lerdo, Mexico.,Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Barrio La Laguna Ticoman, Ciudad de México, Mexico
| | - Emilia Gontarek-Castro
- Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Grzegorz Boczkaj
- Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Charis M Galanakis
- Research and Innovation Department, Galanakis Laboratories, Chania, Greece.,Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
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22
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Fawzy Ramadan M, Rohn S, Eskin MN, Galanakis CM. Editorial note on the special issue “Food and Plant bioactive compounds: Structure-functional-technical relationship”. J Adv Res 2021. [DOI: 10.1016/s2090-1232(21)00225-3] [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] [Indexed: 10/19/2022] Open
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23
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Ghellam M, Zannou O, Galanakis CM, Aldawoud TMS, Ibrahim SA, Koca I. Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment. Foods 2021; 10:foods10102286. [PMID: 34681335 PMCID: PMC8534464 DOI: 10.3390/foods10102286] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 08/26/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 02/01/2023] Open
Abstract
Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10-10 to 1.55 × 10-10 m2·s-1 for water loss and from 0.72 × 10-10 to 0.62 × 10-10 m2·s-1 for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 × 103 to 1.26 × 103 kg/m3. Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.
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Affiliation(s)
- Mohamed Ghellam
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55000 Samsun, Turkey; (M.G.); (O.Z.); (I.K.)
| | - Oscar Zannou
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55000 Samsun, Turkey; (M.G.); (O.Z.); (I.K.)
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73100 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
- Correspondence:
| | - Turki M. S. Aldawoud
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA;
| | - Ilkay Koca
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55000 Samsun, Turkey; (M.G.); (O.Z.); (I.K.)
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Pashazadeh H, Zannou O, Galanakis CM, Aldawoud TM, Ibrahim SA, Koca I. Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process. International Journal of Food Properties 2021. [DOI: 10.1080/10942912.2021.1967384] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hojjat Pashazadeh
- Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Oscar Zannou
- Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | | | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC, USA
| | - Ilkay Koca
- Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
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25
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Pashazadeh H, Zannou O, Ghellam M, Koca I, Galanakis CM, Aldawoud TMS. Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin. Foods 2021; 10:foods10061396. [PMID: 34208732 PMCID: PMC8235504 DOI: 10.3390/foods10061396] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [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: 05/18/2021] [Revised: 06/09/2021] [Accepted: 06/11/2021] [Indexed: 01/01/2023] Open
Abstract
Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk's phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.
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Affiliation(s)
- Hojjat Pashazadeh
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
- Correspondence: (H.P.); (C.M.G.); Tel.: +90-553-665-3055 (H.P.)
| | - Oscar Zannou
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
| | - Mohamed Ghellam
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
| | - Ilkay Koca
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey; (O.Z.); (M.G.); (I.K.)
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73100 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
- Correspondence: (H.P.); (C.M.G.); Tel.: +90-553-665-3055 (H.P.)
| | - Turki M. S. Aldawoud
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
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26
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Fritsche U, Brunori G, Chiaramonti D, Galanakis CM, Matthews R, Panoutsou C. Bioeconomy Opportunities for a Green Recovery and Enhanced System Resilience. Ind Biotechnol (New Rochelle N Y) 2021. [DOI: 10.1089/ind.2021.29248.ufr] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Uwe Fritsche
- International Institute for Sustainability Analysis and Strategy, Darmstadt, Germany
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27
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Bayraktar O, Galanakis CM, Aldawoud TMS, Ibrahim SA, Köse MD, Uslu ME. Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials. Foods 2021; 10:foods10040806. [PMID: 33918539 PMCID: PMC8069921 DOI: 10.3390/foods10040806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 02/26/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 11/16/2022] Open
Abstract
Eggshell membrane (ESM) is a natural proteinaceous by-product of the food industry, especially in the pasteurized egg industry, resulting in the availability of much discarded egg waste. In the literature, eggshell (ES) and ESM usage for their adsorbent properties to remove various organic and inorganic hazardous chemicals, especially from wastewater, has gained interest. In addition, agricultural (olive leaf) and food industry (eggshell and eggshell membrane) waste can together be valorized to produce value-added functional products. This study’s objective was to evaluate the eggshell membrane’s loading capacity for bioactive compounds obtained from olive leaf extract (OLE) in order to prepare functional biomaterial. In this study, waste eggshell membranes were used to adsorb the phenolic compounds from olive leaf extract to design functional biomaterials. Using the foam separation method, both separation of the eggshell membrane and adsorption of bioactive compounds to the eggshell membrane were achieved simultaneously. The characterization studies showed that OLE was successfully adsorbed to the eggshell membrane. Cytotoxicity and antimicrobial studies showed that prepared OLE-loaded membranes were functional materials with bioactive properties. In conclusion, ESM was determined as a promising protein in the production of functional antioxidative and antimicrobial food or dietary supplement after the adsorption of bioactive olive leaf polyphenols.
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Affiliation(s)
- Oguz Bayraktar
- Department of Bioengineering, Ege University, 35100 Bornova-Izmir, Turkey
- Correspondence: ; Tel.: +90-232-311-5821; Fax: +90-232-388-7776
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Turki M. S. Aldawoud
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA;
| | - Merve Deniz Köse
- Department of Chemical Engineering, Ege University, 35100 Bornova-Izmir, Turkey;
| | - Mehmet Emin Uslu
- Department of Bioengineering, Manisa Celal Bayar University, 45140 Manisa, Turkey;
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28
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Galanakis CM, Rizou M, Aldawoud TM, Ucak I, Rowan NJ. Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era. Trends Food Sci Technol 2021; 110:193-200. [PMID: 36567851 PMCID: PMC9759022 DOI: 10.1016/j.tifs.2021.02.002] [Citation(s) in RCA: 130] [Impact Index Per Article: 43.3] [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: 07/20/2020] [Revised: 01/22/2021] [Accepted: 02/05/2021] [Indexed: 12/27/2022]
Abstract
Background COVID-19 pandemic has caused a global lockdown that has abruptly shut down core businesses and caused a worldwide recession. The forecast for a smooth transition for the agri-food and drink industry is, at best, alarming. Given that COVID-19 shutdown multiple core services (such as aviation, food services, supply chains, and export and import markets), there is an enormous deficiency in critical information to inform priority decision making for companies where this uncertainly is likely to impact negatively upon recovery. Scope and approach The current article investigates potential innovations within the era of the COVID-19 crisis after framing them within the four issues of the food sector (food safety, bioactive food compounds, food security, and sustainability) that are directly affected by the pandemic. The prospect of foreseen innovations to disrupt the food sector during lockdown periods and the post-COVID-19 era is also discussed. Key findings and conclusions Internet and Communication Technologies, blockchain in the food supply chain and other Industry 4.0 applications, as well as approaches that redefine the way we consume food (e.g., lab-grown meat, plant-based alternatives of meat, and valorization of a vast range of bioresources), are the innovations with the highest potential in the new era. There is also an equally pressing need to exploit social marketing to understand attitudes, perceptions, and barriers that influence the behavior change of consumers and the agri-food industry. Subsequently, this change will contribute to adapting to new norms forged by the COVID-19 pandemic, where there is a significant gap in knowledge for decision making.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece,College of Science, King Saud University, Riyadh, Saudi Arabia,Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria,Corresponding author. Research & Innovation Department, Galanakis Laboratories, Chania, Greece
| | - Myrto Rizou
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
| | | | - Ilknur Ucak
- Nigde Omer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Nigde, Turkey
| | - Neil J. Rowan
- Bioscience Research Institute, Athlone Institute of Technology, Dublin Road, Athlone, Ireland,Centre for Disinfection, Sterilization and Biosecurity, Athlone Institute of Technology, Athlone, Ireland
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29
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Boyacι-Gündüz CP, Ibrahim SA, Wei OC, Galanakis CM. Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic. Foods 2021; 10:497. [PMID: 33669146 PMCID: PMC7996523 DOI: 10.3390/foods10030497] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/15/2021] [Accepted: 02/20/2021] [Indexed: 01/15/2023] Open
Abstract
The ongoing COVID-19 pandemic has resulted in a new era in the efficacy of the food supply chain, while the consequences of this new era on humanity, the economy, and the food sector are still under examination. For example, food security is one vital aspect of food systems which is directly affected. This review summarizes food security during epidemics and pandemics before moving on to panic buying, food shortages, and price spikes observed during the current crisis. The importance of food resilience, together with the need for addressing issues related to food loss and food waste, is underlined in the review towards food security and sustainable development. As a result, the pandemic has shown that our food systems are fragile. Since the global population and urbanization will grow in the coming decades, pandemics will likely occur more often, and climate change will intensify. Consequently, there is a need to ensure that our food systems become more sustainable and resilient. To that end, we have highlighted the need to develop contingency plans and mitigation strategies that would allow a more rapid response to extreme events (e.g., disasters from climate change) and transform the food sector by making it more resilient.
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Affiliation(s)
- Cennet Pelin Boyacι-Gündüz
- Food Engineering Department, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 07059 Adana, Turkey;
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA;
| | - Ooi Chien Wei
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway 47500, Malaysia;
- Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, Bandar Sunway 47500, Malaysia
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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30
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Ucak I, Abuibaid AKM, Aldawoud TMS, Galanakis CM, Montesano D. Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (
Dicentrarchus labrax
) fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15304] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Ilknur Ucak
- Faculty of Agricultural Sciences and Technologies Nigde Omer Halisdemir University Nigde Turkey
| | - Ahlam K. M. Abuibaid
- Faculty of Agricultural Sciences and Technologies Nigde Omer Halisdemir University Nigde Turkey
| | | | - Charis M. Galanakis
- Research & Innovation Department Galanakis Laboratories Chania Greece
- Food Waste Recovery Group ISEKI Food Association Vienna Austria
- College of Science King Saud University Riyadh Saudi Arabia
| | - Domenico Montesano
- Department of Pharmaceutical Sciences Section of Food Sciences and Nutrition University of Perugia Perugia Italy
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31
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Abstract
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, P.C. 73131 Chania, Greece;
- Food Waste Recovery Group, ISEKI Food Association, P.C. 1190 Vienna, Austria
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32
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Tepavčević V, Cvejić J, Poša M, Bjelica A, Miladinović J, Rizou M, Aldawoud TM, Galanakis CM. Classification and discrimination of soybean (Glycine max (L.) Merr.) genotypes based on their isoflavone content. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103670] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Rowan NJ, Galanakis CM. Unlocking challenges and opportunities presented by COVID-19 pandemic for cross-cutting disruption in agri-food and green deal innovations: Quo Vadis? Sci Total Environ 2020; 748:141362. [PMID: 32823223 PMCID: PMC9977645 DOI: 10.1016/j.scitotenv.2020.141362] [Citation(s) in RCA: 86] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 04/13/2023]
Abstract
COVID-19 pandemic is on a trajectory to cause catastrophic global upheaval with the potential to alter geopolitical and socio-economic norms. Many countries are frantically responding with staggering financial stimulus recovery initiatives. This opinion-paper reviews challenges, opportunities, and potential solutions for the post-COVID-19 era that focuses on intensive sustaining of agri-food supply chain in tandem with meeting the high demand for new green deal innovation. For example, the development of wet peatland innovation, known as Paludiculture, can intensively sustain and blend agri-food and green innovations that will help support COVID-19 pandemic transitioning. The future looks bright for the creation of new sustainability multi-actor innovation hubs that will support, connect, and enable businesses to recover and pivot beyond the COVID-19 pandemic. The nexus between first 'Green Deal' initiative supporting 64 selected European Startups and SMEs (European Innovation Council) and 43 Irish Disruptive Technology projects are addressed in the context of cross-cutting developments and relevance to COVID-19. Candidate areas for future consideration will focus on climate action, digitization, manufacturing, and sustainable food production, security, and waste mitigation. Recommendations are also provided to facilitate community transitioning, training, enterprise, and employment to low carbon economy.
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Affiliation(s)
- Neil J Rowan
- Bioscience Research Institute, Athlone Institute of Technology, Ireland; Centre for Disinfection, Sterilization, and Biosecurity, Athlone Institute of Technology, Ireland; Empower Eco Sustainability Hub, Lough Boora, Co. Offaly, Ireland.
| | - Charis M Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece; College of Science, King Saud University, Riyadh, Saudi Arabia; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
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34
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Galanakis CM, Aldawoud TM, Rizou M, Rowan NJ, Ibrahim SA. Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review. Foods 2020; 9:E1701. [PMID: 33233560 PMCID: PMC7699782 DOI: 10.3390/foods9111701] [Citation(s) in RCA: 129] [Impact Index Per Article: 32.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/05/2020] [Accepted: 11/16/2020] [Indexed: 02/07/2023] Open
Abstract
As media reports have noted, the COVID-19 pandemic has accelerated market mainstreaming of immune-boosting food bioactives, supplements, and nutraceuticals. However, most studies reporting on the potential of bioactives against COVID-19 transmission have been uploaded as preprints with little opportunity to revise content for benefit and impact. The current review discusses current best evidence and information underpinning the role of food ingredients and bioactive compounds in supporting immune functions in humans and animals, specifically in the prevention and treatment of COVID-19 disease. Up to now, some evidence from randomized population and clinical trials has suggested that vitamin D levels may be linked to COVID-19 transmission and severity. Numerous theoretical studies have pointed to polyphenols and particularly flavonoids as potential inhibitors of SARS-CoV-2 infection. There is also inconclusive evidence to support the future use of β-glucan to address COVID-19 due in part to variability in immune response arising from heterogeneity in polysaccharide branch and chain length for different sources and the absence of a standardized extraction method. To confirm the promising outcomes and hypotheses for bioactive compounds, more randomized and controlled clinical studies are needed. The results of such studies would have a profound effect on the prospects of food supplements and nutraceuticals as potential prophylaxis against COVID-19 and serve to help consumers to protect themselves during the post-lockdown recovery era.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- College of Science, King Saud University, Riyadh 12372, Saudi Arabia;
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
| | | | - Myrto Rizou
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
| | - Neil J. Rowan
- Bioscience Research Institute, Athlone Institute of Technology, Dublin Road, N37 F6D7 Athlone, Ireland;
- Empower Eco Sustainability Hub, Lough Boora, R35 DA50 Co. Offaly, Ireland
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27401, USA
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35
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Zannou O, Koca I, Aldawoud TMS, Galanakis CM. Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle ( Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents. Molecules 2020; 25:E3715. [PMID: 32824080 PMCID: PMC7464405 DOI: 10.3390/molecules25163715] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/12/2020] [Accepted: 08/14/2020] [Indexed: 01/02/2023] Open
Abstract
Deep eutectic solvents (DESs) have got huge interest as new green and sustainable solvents for the extraction of bioactive compounds from plants in recent decades. In the present study, we aimed to investigate the effectiveness of hydrophilic DES for the extraction of anthocyanin and polyphenol antioxidants from Roselle. A natural hydrophilic DES constituted of sodium acetate (hydrogen bond acceptor) and formic acid (hydrogen bond donor) designed to evaluate the total phenolic compound (TPC), total flavonoid (TFC), total anthocyanin (TACN), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) values of Roselle. Distilled water, 70% ethanol, and 80% methanol used as conventional solvents for comparison. The results indicated that the DES prepared in molarity ratio (SAFAm) was the most efficient. Subsequently, this prominent DES selected for the optimization and the optimum extraction conditions were 1:3.6 molarity ratio, 0% additional water, and 10 mL solvent. TPC, TFC, TACN, FRAP, and DPPH radical scavenging at the optimum point were 233.26 mg GAE/g, 10.14 mg ECE/g, 10.62 mg D3S/g, 493.45 mmol ISE/g, and 343.41 mmol TE/g, respectively. The stability tests showed that anthocyanins were more stable in SAFAm. These findings revealed that SAFAm is an effective green solvent for the extraction of polyphenols from various plants.
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Affiliation(s)
- Oscar Zannou
- Department of Food Engineering, Ondokuz Mayis University, Samsun 55139, Turkey
| | - Ilkay Koca
- Department of Food Engineering, Ondokuz Mayis University, Samsun 55139, Turkey
| | - Turki M. S. Aldawoud
- College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (T.M.S.A.); (C.M.G.)
| | - Charis M. Galanakis
- College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (T.M.S.A.); (C.M.G.)
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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36
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Nagarajan J, Pui Kay H, Krishnamurthy NP, Ramakrishnan NR, Aldawoud TMS, Galanakis CM, Wei OC. Extraction of Carotenoids from Tomato Pomace via Water-Induced Hydrocolloidal Complexation. Biomolecules 2020; 10:E1019. [PMID: 32660080 PMCID: PMC7407187 DOI: 10.3390/biom10071019] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 12/20/2022] Open
Abstract
Agro-industrial waste is a largely untapped natural resource of bioactive compounds including carotenoids and pectin. However, conventional solvent extraction involves the excessive use of organic solvents, costly equipment, and tedious operation. These limitations of conventional extraction methods could be prospectively overcome by the carotenoid-pectin hydrocolloidal complexation. The complexation of lycopene and pectin was efficiently promoted in an aqueous environment, resulting in the colloidal complexes that can be subsequently recovered by sedimentation or centrifugation. In this study, the potential of carotenoid-pectin complexation on tomato pomace containing carotenoids and pectin was evaluated. Tomato pomace is a rich source of lycopene, β-carotene as well as pectin, making it suitable as the raw material for the carotenoid extraction. The extraction of carotenoid and pectin from tomato pomace was optimized using response surface methodology. The maximum recovery was 9.43 mg carotenoid fractions/100 g tomato pomace, while the purity of carotenoid-rich fractions was 92%. The antioxidant capacity of carotenoids extracted from the complexation method was found to be higher than that from the solvent extraction method. Moreover, extraction yield and antioxidant capacity of carotenoid obtained from the carotenoid-pectin complexation were comparable to that from solvent extraction. The carotenoid-pectin complexation is a promising green approach to valorize agro by-products for the extraction of valuable carotenoids.
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Affiliation(s)
- Jayesree Nagarajan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | - Hang Pui Kay
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | | | - Nagasundara Ramanan Ramakrishnan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | | | - Charis M. Galanakis
- College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
| | - Ooi Chien Wei
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
- Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia
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37
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Rizou M, Galanakis IM, Aldawoud TMS, Galanakis CM. Safety of foods, food supply chain and environment within the COVID-19 pandemic. Trends Food Sci Technol 2020; 102:293-299. [PMID: 32834502 PMCID: PMC7295520 DOI: 10.1016/j.tifs.2020.06.008] [Citation(s) in RCA: 199] [Impact Index Per Article: 49.8] [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: 04/22/2020] [Revised: 06/05/2020] [Accepted: 06/08/2020] [Indexed: 02/06/2023]
Abstract
Background The COVID-19 pandemic has generated a new era in the world while we still figure out the consequences in different aspects of our daily life. The food supply chain and the food industry do not comprise an exception. Scope and approach This review summarizes the possible transmission ways of COVID-19 through the foods, food supply chain, surfaces, and environment before exploring the development of corresponding detection tools of SARS-CoV-2. For the time being, the possibility of transmission through the food sector is considered negligible, and tracing of SARS-CoV-2 in working environments is not considered as a priority by public authorities. However, the adverse effects on the environment, food systems, and people along the food supply chain are already evident. Key findings and conclusions As long as we move from farm to fork, more safety measures are needed since more people (and subsequently more potential sources of infection) are involved in the process. The need for developing respective bioanalytical protocols for food and environmental safety applications to adapt in the post-lockdown period is also highlighted. The food supply chain and the food industry are affected by the COVID-19 pandemic. Review of COVID-19 transmission through food supply chain, surfaces and environment. Moving from farm to fork, more safety measures are needed. The development of respective detection tools for SARS-CoV-2 is explored. Need for analytical tools for food and environmental safety after the lockdown.
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Affiliation(s)
- Myrto Rizou
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
| | | | | | - Charis M Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece.,College of Science, King Saud University, Riyadh, Saudi Arabia.,Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
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Abstract
The World Health Organization (WHO) declared the outbreak of coronavirus disease (COVID-19, broadly referred to as "coronavirus") a global pandemic, while thousands of infections and deaths are reported daily. The current article explores the food systems in the era of the COVID-19 pandemic crisis. It provides insights about the properties of bioactive ingredients of foods and herbs for the support of the human immune system against infections before discussing the possibility of COVID-19 transmission through the food chain. It also highlights the global food security issues arising from the fact that one-third of the world's population is on lockdown. Finally, it underlines the importance of sustainability in the food chain in order to avoid or reduce the frequency of relevant food and health crises in the future.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- College of Science, King Saud University, Riyadh 11451, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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39
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Nagarajan J, Krishnamurthy NP, Nagasundara Ramanan R, Raghunandan ME, Galanakis CM, Ooi CW. A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies. Food Chem 2019; 296:47-55. [PMID: 31202305 DOI: 10.1016/j.foodchem.2019.05.135] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [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: 08/20/2018] [Revised: 05/18/2019] [Accepted: 05/20/2019] [Indexed: 02/04/2023]
Abstract
The redfleshed pulp discarded from pink guava puree industry is a rich source of lycopene and pectin. In this study, we developed a facile extraction process employing water as the primary extraction medium to isolate the lycopene and pectin from pink guava decanter. When the decanter was suspended in water, the complexation of lycopene and pectin formed the cloudy solution, where the colloidal complexes were recovered through centrifugation. The presence of lycopene and pectin in the complex was confirmed by the spectroscopic, microscopic and chromatographic analyses. The lycopene fractionated from the complexes had a purity level of 99% and was in all-trans configuration. The colloidal complexes yielding the highest concentration of lycopene was obtained at pH 7, 1% (w/v) solid loading and 25 °C. The experimental data of time-course extraction of lycopene-pectin complex were best fitted with two-site kinetic model, hinting the fast- and slow-release phases in the extraction process.
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Affiliation(s)
- Jayesree Nagarajan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Nagendra Prasad Krishnamurthy
- World Pranic Healing Foundation, India Research Center, 4(th) Main, Saraswathipuram, Mysore 570009, Karnataka, India
| | | | | | - Charis M Galanakis
- Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, GR-73131 Chania, Greece
| | - Chien Wei Ooi
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia.
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40
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Ucak I, Gokoglu N, Kiessling M, Toepfl S, Galanakis CM. Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.058] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Ucak I, Gokoglu N, Toepfl S, Galanakis CM. Inhibitory effects of high pressure processing on
Photobacterium phosphoreum
and
Morganella psychrotolerans
in vacuum packed herring (
Clupea harengus
). J Food Saf 2018. [DOI: 10.1111/jfs.12519] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ilknur Ucak
- Faculty of Agricultural Sciences and TechnologiesNigde Omer Halisdemir University Nigde Turkey
| | | | - Stefan Toepfl
- German Institute of Food Technologies Quakenbrück Germany
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42
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Ananey-Obiri D, Matthews L, Azahrani MH, Ibrahim SA, Galanakis CM, Tahergorabi R. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.012] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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44
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Bursać Kovačević D, Barba FJ, Granato D, Galanakis CM, Herceg Z, Dragović-Uzelac V, Putnik P. Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves. Food Chem 2018; 254:150-157. [PMID: 29548436 DOI: 10.1016/j.foodchem.2018.01.192] [Citation(s) in RCA: 105] [Impact Index Per Article: 17.5] [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: 09/04/2017] [Revised: 01/31/2018] [Accepted: 01/31/2018] [Indexed: 01/19/2023]
Abstract
Stevia rebaudiana Bertoni leaves are a natural source of diterpenic glycosides, and various bioactive compounds. The objectives were to characterize antioxidants and steviol glycosides in the extracts obtained from Stevia after "green" pressurized hot water extraction (PHWE). PHWE extracts were obtained at different temperatures (100, 130, 160 °C); static extraction times (5 and 10 min), and cycle numbers (1, 2, 3) using a constant pressure of 10.34 MPa. Temperature was the most important parameter for extraction, where the highest recoveries of all bioactive compounds (except for carotenoids) were at 160 °C. Extracts obtained at longer static times had more steviol glycosides, condensed tannins, and chlorophyll A. Higher amounts of total phenols, condensed tannins, and steviol glycosides were obtained under higher cycle numbers. This study indicated that PHWE is useful for recovering polar and nonpolar antioxidants and steviol glycosides. PHWE may be a suitable technique for scale-up to industrial applications.
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Affiliation(s)
- Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Charis M Galanakis
- Chemical Analytical Laboratories ''Galanakis'', Skalidi 34, GR-73131 Chania, Greece
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
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45
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Galanakis CM. Modeling in food and bioproducts processing using Boltzmann entropy equation: A viewpoint of future perspectives. Food and Bioproducts Processing 2017. [DOI: 10.1016/j.fbp.2017.08.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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46
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Galanakis CM. I2 Nutraceuticals retrieved from food processing waste. Biochem Pharmacol 2017. [DOI: 10.1016/j.bcp.2017.06.050] [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] [Indexed: 10/19/2022]
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47
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Belaqziz M, El-Abbassi A, Lakhal EK, Agrafioti E, Galanakis CM. Agronomic application of olive mill wastewater: Effects on maize production and soil properties. J Environ Manage 2016; 171:158-165. [PMID: 26899012 DOI: 10.1016/j.jenvman.2016.02.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Revised: 10/19/2015] [Accepted: 02/05/2016] [Indexed: 06/05/2023]
Abstract
This study investigates the effect of direct amendment of olive mill wastewater (OMW) on the fertility of soil, described as poor in the area of Marrakech (semi-arid region) in Morocco. The treated plots were amended with untreated OMW generated by a traditional extraction process at the amount of 10 L/m(2)/year during two consecutive years. Results of these two years treatments with crude OMW at relatively high dose reveal an important increase in soil physicochemical characteristics, namely electric conductivity (EC), Na(+,) K(+), phosphorus, nitrogen, organic matter and soluble phenolic compounds. EC of treated soil was enhanced from 0.34 to 2.91 mS/cm as compared to the control soil. After spreading OMW in soil, the amounts of its nutritive elements increased by 81% for nitrogen, 66% for phosphorus and 88% for potassium. The accumulation of phenolic compounds and the increase of total peroxidase activity in plants provide evidence of their protective role against the physiological stress induced by OMW. However, this enrichment in mineral and nutritive elements decreased three months after OMW application, revealing OMW biodegradation in the studied calcareous soil. In parallel, an increase in the contents of the soluble phenolic compounds on the upper layer of soil was denoted and maize plants growth was efficiently raised. Significant amelioration was obtained notably in terms of fresh and dry weight of leaves, leaves area, spikes fresh and dry weight, 100 seeds weight and straw yield (37, 54, 27, 24, 14 and 9% respectively). Along with the correct choice of convenient soils notably calcareous ones and tolerant crops such as maize, this method could constitute an efficient approach for avoiding problems attributed to the uncontrolled disposal of these effluents and an effective strategy to regenerate degraded soils and represents an economical alternative that provides a local fertilizer.
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Affiliation(s)
- Majdouline Belaqziz
- Center of Analysis and Characterization, Cadi Ayyad University, Boulevard Moulay Abdellah, Marrakech, Morocco.
| | - Abdelilah El-Abbassi
- Department of Biology, Faculty of Sciences Semlalia, P.O. Box 2390, 40 000, Marrakech, Morocco.
| | - El Khadir Lakhal
- Laboratoiry of Automatic for Environment and Transfer Processes, Department of Physiques, Faculty of Sciences - Semlalia, P.O. Box 2390, 40 000, Marrakech, Morocco.
| | - Evita Agrafioti
- Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, GR-73131, Chania, Greece
| | - Charis M Galanakis
- Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, GR-73131, Chania, Greece.
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48
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Nagarajan J, Wah Heng W, Galanakis CM, Nagasundara Ramanan R, Raghunandan ME, Sun J, Ismail A, Beng-Ti T, Prasad KN. Extraction of phytochemicals using hydrotropic solvents. SEP SCI TECHNOL 2016. [DOI: 10.1080/01496395.2016.1143842] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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49
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Barba FJ, Galanakis CM, Esteve MJ, Frigola A, Vorobiev E. Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.02.001] [Citation(s) in RCA: 100] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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50
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Zinoviadou KG, Galanakis CM, Brnčić M, Grimi N, Boussetta N, Mota MJ, Saraiva JA, Patras A, Tiwari B, Barba FJ. Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.032] [Citation(s) in RCA: 197] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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