Enhancing the lipid stability of foods of animal origin using edible packaging systems.

Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.

Edible packaging systems for improved microbial quality of animal-derived foods and the role of emerging technologies.

Animal-derived foods are susceptible to microbial spoilage due to their superior nutritional composition and high moisture content. Among the various options, edible packaging is a relatively nascent area and can effectively control microbial growth without substantially affecting the sensory and techno-functional properties. Numerous studies have evaluated the effect of edible packaging systems on the microbial quality of animal-derived foods, however, a review that specifically covers the effect of edible packaging on animal foods and summarizes the findings of these studies is missing in the literature. To fill this gap, the present review analyses the findings of the studies on animal foods published during the last five years. Studies have reported edible-packaging systems for improving microbial stability of animal foods using different biopolymers (proteins, polysaccharides, lipids, and their derivatives) and bioactive ingredients (phytochemicals, peptides, plant extracts, essential oils, and their nanoparticles, nanoemulsions or coarse emulsions). In general, nanoparticles and nanoemulsions are more effective in controlling microbial spoilage in animal foods compared to the direct addition of bioactive agents to the film matrices. Studies have reported the use of non-thermal and emerging technologies in combination with edible packaging systems for improved food safety or their use for enhancing functionality, bioactivity and characteristics of the packaging systems. Future studies should focus on developing sustainable packaging systems using widely available biopolymers and bioactive ingredients and should also consider the economic feasibility at the commercial scale.

Human papillomavirus vaccine knowledge and conspiracy beliefs among secondary school students in Lebanon.

BACKGROUND: Human Papillomavirus (HPV) is widely prevalent across the globe. In Lebanon, the society is transitioning from traditional conservatism to a more open attitude. Although previous studies have examined the knowledge of adults in Lebanon with regard to HPV and its vaccine, there is a lack of research on secondary school students. Moreover, HPV is considered a worldwide public health matter that needs to be addressed. Therefore, the objective of our study is to assess factors associated with knowledge and conspiracy beliefs towards HPV vaccine among a sample of Lebanese adolescents. METHODS: Between December 2022 and February 2023, we conducted a cross-sectional study on Lebanese adolescents aged 15 to 18 years old. Parental approval was needed in order to participate. We used a questionnaire to collect data, which included the HPV-knowledge questionnaire (HPV-KQ) and the Vaccine Conspiracy Belief Scale (VCBS). RESULTS: Of the 406 participants who filled the survey, 64.8% were female, with a mean age of 16.62 ± 1.01. Results showed that 31.0% of students had high knowledge about HPV, while 27.6% had high conspiracy beliefs, and 48% of participants relied on the internet to access information on HPV. Students who had previously heard of HPV, received sexual education at school or outside, and had received at least one dose of the HPV vaccine demonstrated significantly higher knowledge of HPV. Additionally, students with high knowledge had a lower mean House Crowding Index, and those whose fathers had a university education had lower conspiracy beliefs. Females had a higher vaccination rate than males, while no significant difference was found between those who had engaged in sexual activity and those who had not. The multivariate analysis indicated that previous awareness of HPV and receiving sexual education outside school were significantly associated with higher knowledge. CONCLUSION: Our study brings to light the urgent need for action to increase HPV awareness and vaccination among Lebanese secondary school students. The prevalence of vaccine misconceptions and conspiracy beliefs and the limited knowledge of HPV underscore the importance of more comprehensive sexual education in schools and the dissemination of accurate information about HPV and its vaccine. Furthermore, given the low vaccination rate among males, efforts should be made to promote HPV vaccination among this population. Addressing these issues can improve public health and help prevent the spread of HPV and its related diseases.

Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives.

Embracing innovation and emerging technologies is becoming increasingly important to address the current global challenges facing many food industry sectors, including the dairy industry. Growing literature shows that the adoption of technologies of the fourth industrial revolution (named Industry 4.0) has promising potential to bring about breakthroughs and new insights and unlock advancement opportunities in many areas of the food manufacturing sector. This article discusses the current knowledge and recent trends and progress on the application of Industry 4.0 innovations in the dairy industry. First, the "Dairy 4.0" concept, inspired by Industry 4.0, is introduced and its enabling technologies are determined. Second, relevant examples of the use of Dairy 4.0 technologies in milk and its derived products are presented. Finally, conclusions and future perspectives are given. The results revealed that robotics, 3D printing, Artificial Intelligence, the Internet of Things, Big Data, and blockchain are the main enabling technologies of Dairy 4.0. These advanced technologies are being progressively adopted in the dairy sector, from farm to table, making significant and profound changes in the production of milk, cheese, and other dairy products. It is expected that, in the near future, new digital innovations will emerge, and greater implementations of Dairy 4.0 technologies is likely to be achieved, leading to more automation and optimization of this dynamic food sector.

Edible packaging systems for enhancing the sensory quality of animal-derived foods.

Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.

Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion.

Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no treatment (Not) were hydrolysed with alcalase enzyme (3%). The microwave pre-processed (Mic-LoProHs) and ultrasonicated (Ult-LoProHs) hydrolysates showed significantly (P < 0.05) higher antioxidant [FRAP (ferric reducing antioxidant power) and ABTS and DPPH radical scavenging activities] and antimicrobial [minimum inhibitory concentration (MIC) and inhibitory halos (mm)] potential. The MEmul samples incorporated with Mic-LoProHs and Ult-LoProHs at the maximum level of 1.5% exhibited significantly (P < 0.05) improved results for all the quality parameters such as antioxidant potential (FRAP, ABTS and DPPH), protein oxidation (total carbonyl content), lipid stability, and microbial quality during refrigerated storage (4 ± 1 °C) of two-weeks compared to the control MEmul without any LoProHs. A positive (P < 0.05) impact of the LoProHs was found on the sensory quality of MEmul samples after one week of storage. The digestion simulation improved (P < 0.05) the antioxidant potential of the MEmul samples.

Evaluation of the adulteration of camel milk by non-camel milk using multispectral image, fluorescence and infrared spectroscopy.

In the present study, the focus was to evaluate the potential of three spectroscopic techniques (Mid Infrared -MIR-, fluorescence, and multispectral imaging -MSI-) to check the level of adulteration in camel milk with goat, cow, and ewe milks. Camel milk was adulterated with goat, ewe, and cow milks, respectively, at 6 different levels viz. 0.5, 1, 2, 5, 10, and 15%. After preprocessing the data with standard normal variate (SNV), multiplicative scattering correction (MSC), and normalization (area under spectrum = 1), partial least squares regression (PLSR) and partial least squares discriminant analysis (PLSDA) were used to predict the adulteration level and their belonging group, respectively. The PLSR and PLSDA models, validated using external data, highlighted that fluorescence spectroscopy was the most accurate technique giving a R2p ranging between 0.63 and 0.96 and an accuracy ranging between 67 and 83%. However, no technique has allowed the construction of robust PLSR and PLSDA models for the simultaneous prediction of contamination of camel milk by the three milks.

Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge.

Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted.

Effect of storage on the nutritional and antioxidant properties of brown Basmati rice.

The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati 86, Basmati 515, Basmati super, Basmati super fine and Basmati kainat) were procured and initially tested for physicochemical parameters, including moisture, ash, lipids, proteins, carbohydrates, and fibers from the brown rice powder. Similarly, antioxidant capacity of these brown rice samples was assessed in terms of total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging potential. Samples of brown rice were stored for 3 and 6 months at 25 and 5°C. On increasing the storage time and temperature, antioxidant activity of rice decreases up to 50%. Nutritional parameters, such as minerals, carbohydrates, and fatty acids were characterized using UV/Vis spectrophotometer, ICP-OES, GC-MS, and HPLC, revealing significant changes in the chemical composition of brown rice. Observation indicates that storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures. The protein and ash content remains controlled and integrate with the mineral composition found. Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C. Regarding fatty acids, oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively. From the present study, it can be concluded that low storage temperatures reduce the loss of nutrients, offering better nutritional quality for the consumer.

Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication.

The study was carried out to investigate cricket protein hydrolysates' (CPH) potential to enhance the storage stability of cheddar cheese. The cricket protein (CP) samples pre-processed with microwave (T1), ultrasonication (T2) or without pre-treatment (T0) were used for developing the CPH using alcalase enzyme (3%). Freeze-dried CPH were incorporated in the cheese samples (CPH-T1, CPH-T2 and CPH-T0) at the maximum level of 1.5% and were analysed for quality during 3 months of storage (4 ± 1 °C) compared to the control samples without CPH. The pre-treatments significantly improved the antimicrobial and antioxidant potential of the CPH. The CPH exhibited a significant positive effect on antioxidant potential, lipid stability, protein oxidation, microbial growth, and sensory quality of the cheddar cheese during storage. Digestion simulation showed a significant positive impact on the antioxidant activity of the cheddar cheese. Our results indicate the potential of CPH to enhance the quality of fat-rich foods during storage.

A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications.

The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable.

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.

Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.

Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs.

The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.

Detection methods of micro and nanoplastics.

Plastics and related contaminants (including microplastics; MPs and nanoplastics; NPs) have become a serious global safety issue due to their overuse in many products and applications and their inadequate management, leading to possible leakage into the environment and eventually to the food chain and humans. There is a growing literature reporting on the occurrence of plastics, (MPs and NPs) in both marine and terrestrial organisms, with many indications about the harmful impact of these contaminants on plants and animals, as well as potential human health risks. The presence of MPs and NPs in many foods and beverages including seafood (especially finfish, crustaceans, bivalves, and cephalopods), fruits, vegetables, milk, wine and beer, meat, and table salts, has become popular research areas in recent years. Detection, identification, and quantification of MPs and NPs have been widely investigated using a wide range of traditional methods, such as visual and optical methods, scanning electron microscopy, and gas chromatography-mass spectrometry, but these methods are burdened with a number of limitations. In contrast, spectroscopic techniques, especially Fourier-transform infrared spectroscopy and Raman spectroscopy, and other emerging techniques, such as hyperspectral imaging are increasingly being applied due to their potential to enable rapid, non-destructive, and high-throughput analysis. Despite huge research efforts, there is still an overarching need to develop reliable analytical techniques with low cost and high efficiency. Mitigation of plastic pollution requires establishing standard and harmonized methods, adopting holistic approaches, and raising awareness and engaging the public and policymakers. Therefore, this chapter focuses mainly on identification and quantification techniques of MPs and NPs in different food matrices (mostly seafood).

Unraveling the role of natural functional oils in modulating osteoarthritis related complications.

Osteoarthritis (OA) is a common joint disease and has been studied extensively in recent years as no promising therapy available so far for its treatment and remains a great challenge for health care specialists. Although the identification of some major mechanisms that contribute to this disease suggests a plethora of bioactive agents in tackling the associated complications yet OA's pathophysiology is still poorly understood owing to complex mechanistic changes observed. Experimental research is now exploring a wide range of therapeutically effective agents in an effort to find a way to repair OA-related joint degeneration and halt it from getting worse. Data was acquired and reviewed from most relevant and recent studies. This review summarizes the studies that are currently available and focuses on how various unconventional functional oils affect osteoarthritis and the affected joint tissues. An analysis of the recent scientific literature allowed us to highlight the potential anti-arthritic properties of edible oils and their main constituents, which seems to suggest an interesting new potential therapeutic application. Due to eccentric nature of OA, it is necessary to concentrate initially on the management of symptoms. The evidence supporting functional oils chondroprotective potential is still accumulating, underpinning a global need for more sustainable natural sources of treatment. More clinical research that focuses on the consequences of long-term treatment, possible negative effects, and epigenetic implications is necessary to get optimistic results. However, different animal or clinical studies suggest that linolenic and linoleic fatty acids decreased chondrocyte oxidative stress, cartilage breakdown, and expression of inflammatory markers. Distinct fatty acids along with minor components of oils also reduced the generation of prostaglandins and decreased oxidative stress. Furthermore, the potential roles of the main components of edible oils and possible negative results (if any) are also reported. While no severe side effects have been reported for any edible oils. Overall, these studies identify and support the use of functional oils as an adjuvant therapy for the management of OA and as a means of symptomatic alleviation for OA patients. However, to prove the effectiveness or to draw precise conclusions, high-quality clinical trials are required.

Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese.

An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film was evaluated for various physicomechanical and oxidative properties (ABTS (2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonate)) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, total flavonoid and phenolic contents). Based on preliminary trials, 1% A. vera gel was found to be optimum. The addition of the gel resulted in a significant decrease in moisture content, transparency, solubility, and water-vapor transmission rate and increased the thickness and density of the film. The film showed antimicrobial properties against E. coli and significantly (p < 0.05) decreased the lipid-oxidation (thiobarbituric acid reactive substances, free-fatty acids, and peroxide values) and increased microbial-quality (total-plate, psychrophilic, and yeast/molds) of the samples during 4-week refrigerated storage (4 ± 1 °C). The film also exhibited a significant positive impact on the sensory quality of the cheese, indicating the potential for commercial applications for quality control of cheese during storage.

The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies.

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.

The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps.

Contamination of the food and especially marine environment with nano/micro-plastic particles has raised serious concern in recent years. Environmental pollution and the resulting seafood contamination with microplastic (MP) pose a potential threat to consumers. The absorption rate of the MP by fish is generally considered low, although the bioavailability depends on the physical and chemical properties of the consumed MP. The available safety studies are inconclusive, although there is an indication that prolonged exposure to high levels of orally administered MP can be hazardous for consumers. This review details novel findings about the occurrence of MP, along with its physical and chemical properties, in the marine environment and seafood. The effect of processing on the content of MP in the final product is also reviewed. Additionally, recent findings regarding the impact of exposure of MP on human health are discussed. Finally, gaps in current knowledge are underlined, and the possibilities for future research are indicated in the review. There is an urgent need for further research on the absorption and bioavailability of consumed MP and in vivo studies on chronic exposure. Policymakers should also consider the implementation of novel legislation related to MP presence in food.

Application of oligosaccharides in meat processing and preservation.

In recent decades, consumer preference and attention to foodstuff presented as healthy and with desirable nutritional information, has increased significantly. In this field, the meat industry has a challenging task since meat and meat products have been related to various chronic diseases. Functional ingredients have emerged in response to the increasing demand for healthier and more nutritious foods. On this matter, oligosaccharides such as fructooligosaccharides (FOS), xylooligosaccharides (XOS), galactooligosaccharides (GOS), and chitooligosaccharides (COS) have been presented as suitable ingredients for the meat industry with the aim of obtaining healthier meat derivatives (e.g. with low fat or sugar content, reduced amount of additives, and desirable functional properties, etc.). However, studies considering application of such oligomers in the meat sector are scarce. In addition, a large number of issues remain to be solved related both to obtaining and characterizing the oligosaccharides available in the industry and to the effect that these ingredients have on the features of meat products (mainly physicochemical and sensory). The study of new oligosaccharides, the methodologies for obtaining them, and their application to new meat products should be promoted, as well as improving knowledge about their effects on the properties of functional meat foods.

Implementation of relevant fourth industrial revolution innovations across the supply chain of fruits and vegetables: A short update on Traceability 4.0.

Food Traceability 4.0 refers to the application of fourth industrial revolution (or Industry 4.0) technologies to ensure food authenticity, safety, and high food quality. Growing interest in food traceability has led to the development of a wide range of chemical, biomolecular, isotopic, chromatographic, and spectroscopic methods with varied performance and success rates. This review will give an update on the application of Traceability 4.0 in the fruits and vegetables sector, focusing on relevant Industry 4.0 enablers, especially Artificial Intelligence, the Internet of Things, blockchain, and Big Data. The results show that the Traceability 4.0 has significant potential to improve quality and safety of many fruits and vegetables, enhance transparency, reduce the costs of food recalls, and decrease waste and loss. However, due to their high implementation costs and lack of adaptability to industrial environments, most of these advanced technologies have not yet gone beyond the laboratory scale. Therefore, further research is anticipated to overcome current limitations for large-scale applications.