Browsing by Author "Siddiqui, Shahida Anusha"
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- Emerging technological advances in improving the safety of muscle foods: framing in the context of the food revolution 4.0Publication . Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İ̇lknur; Arshad, Rai Naveed; Bhat, Zuhaib F.; Bhat, Hina F.; Carpena, María; Prieto, Miguel A.; Aït-Kaddour, Abderrahmane; Pereira, Jorge A. M.; Zacometti, Carmela; Tata, Alessandra; Ibrahim, Salam A.; Ozogul, Fatih; Câmara, José S.; Augusto Machado Pereira, Jorge; Câmara, JoséTo address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and pre servation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been enhanced and increased during the ongoing age of the fourth industrial revolution (Industry 4.0), which has been gaining momentum since 2015, coming up with a range of automated and digitized technologies. This review provides an updated overview of the recently developed thermal and nonthermal processing and preservation technologies, along with selected advanced analytical techniques used in the industry of muscle foods. Particular attention has been given to Industry 4.0 technologies and their role in achieving smart production with high automation and digitalization rates. As in other indus try sectors, technology breakthroughs are reshaping the food industry, including the muscle food sector. Emerging technologies, such as pulsed electric field, high-pressure processing, ohmic heating, nanotechnology, advanced mass spectrometry and hyperspectral imaging sensors are among the key elements in the current food revolution 4.0. Although Industry 4.0 offers countless possibilities, more studies are still needed to capture its full potential and further harness its technologies to solve current challenges and move forward toward Industry 5.0.
- Phytochemicals and bioactive constituents in food packaging: a systematic reviewPublication . Siddiqui, Shahida Anusha; Khan, Sipper; Mehdizadeh, Mohammad; Bahmid, Nur Alim; Adli, Danung Nur; Walker, Tony R.; Perestrelo, Rosa; Câmara, José S.; Perestrelo, Rosa; Câmara, JoséDesigning and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic addi tives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
- Polystyrene microplastic particles in the food chain. Characteristics and toxicity: a reviewPublication . Siddiqui, Shahida Anusha; Singh, Shubhra; Bahmid, Nur Alim; Shyu, Douglas J.H.; Domínguez, Rubén; Lorenzo, Jose M.; Pereira, Jorge A. M.; Câmara, José S.; Augusto Machado Pereira, Jorge; Câmara, JoséPolystyrene (PS) is a crucial material for modern plastic manufacturers, but its widespread use and direct discard in the environment severely affect the food chain. This review provides a detailed study on the impact of PS microplastics (PS-MPs) on the food chain and the environment, including information on their mechanism, degradation process, and toxicity. The accumulation of PS-MPs in organisms' different organs leads to various adverse reactions, such as re duced body weight, premature deaths, pulmonary diseases, neurotoxicity, transgenerational issues, oxidative stress, metabolic alterations, ecotoxicity, immunotoxicity, and other dysfunctions. These consequences affect diverse ele ments in the food chain, spanning from aquatic species to mammals and humans. The review also addresses the need for sustainable plastic waste management policies and technological developments to prevent the adverse im pacts of PS-MPs on the food chain. Additionally, it emphasizes the importance of developing a precise, flexible, and effective methodology for extracting and quantifying PS-MPs in food, considering their characteristics like particle size, polymer types, and forms. While several studies have focused on the toxicity of polystyrene microplastics (PSMPs) in aquatic species, further investigation is required to understand the mechanisms by which they are transferred across multiple trophic levels. Therefore, this article serves as the first comprehensive review, examining the mecha nism, degradation process, and toxicity of PS-MPs. It presents an analysis of the current research landscape of PS MPs in the global food chain, providing insights for future researchers and governing organizations to adopt better ap proaches to managing PS-MPs and preventing their adverse impacts on the food chain. As far as we know this is the first article on this specific and impactant topic.
- Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0Publication . Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; García-Oliveira, Paula; Prieto, Miguel A.; Aït-Kaddour, Abderrahmane; Perestrelo, Rosa; Câmara, José S.; Bono, GioacchinoFish and other seafood products are essential dietary components that are highly appre ciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This de velopment has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectro scopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
- Unravelling the potential of insects for medicinal purposes: a comprehensive reviewPublication . Siddiqui, Shahida Anusha; Li, Chujun; Aidoo, Owusu Fordjour; Fernando, Ito; Haddad, Moawiya A.; Pereira, Jorge A.M.; Blinov, Andrey; Golik, Andrey; Câmara, José S.; Augusto Machado Pereira, Jorge; Câmara, JoséEntomotherapy, the use of insects for medicinal purposes, has been practised for centuries in many countries around the world. More than 2100 edible insect species are eaten by humans, but little is known about the possibility of using these insects as a promising alternative to traditional pharmaceuticals for treating diseases. This review offers a fundamental understanding of the therapeutic applications of insects and how they might be used in medicine. In this review, 235 insect species from 15 orders are reported to be used as medicine. Hymenoptera contains the largest medicinal insect species, followed by Coleoptera, Orthoptera, Lepidoptera, and Blattodea. Scientists have examined and validated the potential uses of insects along with their products and by-products in treating various diseases, and records show that they are primarily used to treat digestive and skin disorders. Insects are known to be rich sources of bioactive compounds, explaining their therapeutic features such as anti-inflammatory, antimicrobial, antiviral, and so on. Challenges associated with the consumption of insects (entomophagy) and their therapeutic uses include regulation barriers and consumer acceptance. Moreover, the overexploitation of medicinal insects in their natural habitat has led to a population crisis, thus necessitating the investigation and development of their mass-rearing procedure. Lastly, this review suggests po tential directions for developing insects used in medicine and offers advice for scientists inter ested in entomotherapy. In future, entomotherapy may become a sustainable and cost-effective solution for treating various ailments and has the potential to revolutionize modern medicine.