Publications by authors named "Abdo Hassoun"

A bioactive film was developed using cricket (Acheta domestica) protein (Cric-Prot) and Caralluma fimbriata extract-based nanoparticles [Car-Fim-NPs (0.0, 1.0, 2.

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The fourth industrial revolution (Industry 4.0) is driving significant changes across multiple sectors, including the food industry. This review examines how Industry 4.

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Article Synopsis
  • * This review aims to identify key technologies that enable Industry 5.0 in the food sector by analyzing recent studies on innovative technology applications in food and agriculture, while also addressing the challenges and opportunities presented.
  • * Findings indicate that Industry 5.0 represents an evolutionary shift rather than a revolutionary one, with technologies such as advanced AI, IoT, 4D printing, and digital twins poised to play significant roles in transforming the future of food.
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The last several years have seen unprecedented strain on food systems as a result of pandemics, climate change, population growth, and urbanization. Thus, academic and scientific communities now view global food security as a critical issue. However, food loss and waste are a major challenge when adopting food security and sustainability strategies, since a large proportion of food is lost or wasted along the food supply chain.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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 (T), ultrasonication (T) or without pre-treatment (T) were used for developing the CPH using alcalase enzyme (3%). Freeze-dried CPH were incorporated in the cheese samples (CPH-T, CPH-T and CPH-T) at the maximum level of 1.

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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.

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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.

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Article Synopsis
  • Packaging is crucial in the food industry because it keeps food safe and fresh for longer, but traditional plastic can harm the environment.
  • New, smart packaging made from proteins (like those from plants and animals) is better for the planet because it's biodegradable and can offer extra benefits like being able to work with the food.
  • Researchers are exploring how to make these protein-based packages even better with added materials to improve their qualities, but they still need to figure out how to produce them efficiently on a larger scale.
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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.

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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.

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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.

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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.

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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).

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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.

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Article Synopsis
  • The world is facing big problems like too many people, climate change, and new diseases that make it hard to grow enough food.
  • To solve this, we need new ideas and technologies, especially green ones that are good for the environment and smart-industrial tools that help with agriculture and food production.
  • This review talks about how these green technologies and smart tools can work together to create a better food system that is healthier, more sustainable, and meets global goals for a better future.
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Our planet is currently facing unprecedented interconnected environmental, societal, and economic dilemmas due to climate change, the outbreak of pandemics and wars, among others. These global challenges pose direct threats to food security and safety and clearly show the urgent need for innovative scientific solutions and technological approaches. Backed by the current alarming situation, many food-related trends have emerged in recent years in response to these global issues.

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Chronic inflammation plays an imperative role in the onset and progression of chronic diseases including diabetes, hypertension, cancer, allergies, and asthma. Diet can modulate different stages of inflammation since it is a rich source of antioxidants and bioactive compounds. Flavonoids are bioactive compounds abundantly found in various food groups such as vegetables, fruits, nuts, cereals, and beverages.

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