Zinc as a Possible Critical Element to Prevent Harmful Effects of COVID-19 on Testicular Function: a Narrative Review.

Research into innovative non-pharmacological therapeutic routes via the utilization of natural elements like zinc (Zn) has been motivated by the discovery of new severe acute respiratory syndrome-related coronavirus 2 (SARS-COV2) variants and the ineffectiveness of certain vaccination treatments during COVID-19 pandemic. In addition, research on SARS-COV-2's viral cellular entry and infection mechanism has shown that it may seriously harm reproductive system cells and impair testicular function in young men and adolescents, which may lead to male infertility over time. In this context, we conducted a narrative review to give an overview of the data pertaining to Zn's critical role in testicular tissue, the therapeutic use of such micronutrients to enhance male fertility, as well as in the potential mitigation of COVID-19, with the ultimate goal of elucidating the hypothesis of the potential use of Zn supplements to prevent the possible harmful effects of SARS-COV2 infection on testis physiological function, and subsequently, on male fertility.

Process Optimization of Extract-Loaded Water in Oil Nanoemulsion Developed by Ultrasound-Assisted Homogenization.

Nanoemulsions are gaining interest in a variety of products as a means of integrating easily degradable bioactive compounds, preserving them from oxidation, and increasing their bioavailability. However, preparing stable emulsion compositions with the desired characteristics is a difficult task. The aim of this study was to encapsulate the aqueous extract (TCAE) into a water in oil (W/O) nanoemulsion and identify its critical process and formulation variables, like oil (27-29.

Unveiling Various Facades of Stem in Food: Medicinal and Nutraceutical Aspects.

Natural products with curative properties are gaining immense popularity in scientific and food research, possessing no side effects in contrast to other drugs. Guduchi, or , belongs to the menispermaceae family of universal drugs used to treat various diseases in traditional Indian literature. It has received attention in recent decades because of its utilization in folklore medicine for treating several disorders.

Improving Dietary Zinc Bioavailability Using New Food Fortification Approaches: A Promising Tool to Boost Immunity in the Light of COVID-19.

Zinc is a powerful immunomodulatory trace element, and its deficiency in the body is closely associated with changes in immune functions and viral infections, including SARS-CoV-2, the virus responsible for COVID-19. The creation of new forms of zinc delivery to target cells can make it possible to obtain smart chains of food ingredients. Recent evidence supports the idea that the optimal intake of zinc or bioactive compounds in appropriate supplements should be considered as part of a strategy to generate an immune response in the human body.

Bioelectrochemical systems (BESs) for agro-food waste and wastewater treatment, and sustainable bioenergy-A review.

Producing food by farming and subsequent food manufacturing are central to the world's food supply, accounting for more than half of all production. Production is, however, closely related to the creation of large amounts of organic wastes or byproducts (agro-food waste or wastewater) that negatively impact the environment and the climate. Global climate change mitigation is an urgent need that necessitates sustainable development.

Prospect of Bioactive Curcumin Nanoemulsion as Effective Agency to Improve Milk Based Soft Cheese by Using Ultrasound Encapsulation Approach.

The aim of this paper was to determine the effect of stabilized curcumin nanoemulsions (CUNE) as a food additive capable of directionally acting to inhibit molecules involved in dairy products' quality and digestibility, especially cheese. The objects were cheeses made from the milk of higher grades with addition of a CUNE and a control sample. The cheeses were studied using a scanning electron microscope (SEM) in terms of organoleptic properties, such as appearance, taste, and aroma.

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product.

The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of breads.

Ultrasound-assisted synthesis of nanoemulsion/protein blend for packaging application.

In the present work, we studied the formation of sunflower oil nanoemulsion using ultrasound techniques. Later, we investigated the development of active films based on a mixture of whey protein containing sunflower oil base nanoemulsion with different concentrations (10, 25, and 50% of total whey protein). The prepared film was by analyzing using the Fourier transform infrared (FTIR), X-ray diffraction (XRD), and field-emission scanning electron microscope (FE-SEM).

WITHDRAWN: Recent Advances and Reports on Encapsulation in the Food Matrix: A Review.

Unlabelled: Since the authors are not responding to the editor’s requests to fulfill the editorial requirement, therefore, the article has been withdrawn. Bentham Science apologizes to the readers of the journal for any inconvenience this may have caused. The Bentham Editorial Policy on Article Withdrawal can be found at https://benthamscience.

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread.

Visualization of the microstructure of the food matrix of both raw materials and the final product is one of the keys to understanding the processes occurring during its formation. It is the fixation of the results at the microlevel that allows us to form a hypothesis and then confirm it with the obtained array of experimental data. The presented study is aimed at studying the effect of ultrasonic water treatment on the change in the microstructure of wheat grain during its humidification.

The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread.

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products.

Explaining Consumer Intentions for Foods with Antioxidant Properties: Predictors of Choice and Purchase Barriers.

Today, food products not only should serve the source of main nourishment but also must minimize the risk of negative impact on the human body. Products enriched with antioxidants can be referred to such category. For food producers, the development of products "for health" is usually connected with significant investment, whereas the final success of innovative products does not always meet the expectations.

Contribution of Cyanotoxins to the Ecotoxicological Role of Lichens.

The fascinating world of lichens draws the attention of the researchers because of the numerous properties of lichens used traditionally and, in modern times, as a raw material for medicines and in the perfumery industry, for food and spices, for fodder, as dyes, and for other various purposes all over the world. However, lichens being widespread symbiotic entities between fungi and photosynthetic partners may acquire toxic features due to either the fungi, algae, or cyano-procaryotes producing toxins. By this way, several common lichens acquire toxic features.

Recent Advances in Ultrasound-Assisted Synthesis of Nano-Emulsions and their Industrial Applications.

Background: Colloidal systems are used in various industrial and medical applications. Nanoparticles have good physio-chemical properties that enhance the performance of the system. Nano-emulsions can be synthesized by ultrasonication.

The study of changes in raw meat salting using acoustically activated brine.

The article for the first time studies the kinetics of the activated brines diffusion inside meat based on the research of microstructure and nuclear magnetic resonance relaxation. The effect of ultrasound on the increase of hydration properties of pork proteins was found positive. The results of the experiments prove that spray penetration into not only interfibrillar spaces like during jetting but also inside muscle fibers leads to essential changes in meat structure, redistribution of brine components and acceleration of biochemical processes.

Impact of acoustic cavitation on food emulsions.

The work explores the experimental and theoretical aspects of emulsification capability of ultrasound to deliver stable emulsions of sunflower oil in water and meat sausages. In order to determine optimal parameters for direct ultrasonic emulsification of food emulsions, a model was developed based on the stability of emulsion droplets in acoustic cavitation field. The study is further extended to investigate the ultrasound induced changes to the inherent properties of raw materials under the experimental conditions of sono-emulsification.

Effect of ultrasonic treatment on heavy metal decontamination in milk.

Ultrasound has been found useful in increasing the efficiency and consumer safety in food processing. Removal of heavy metal (lead, mercury, and arsenic) contamination in milk is extremely important in regions of poor ecological environment - urban areas with heavy motor traffic or well established metallurgical/cement industry. In this communication, we report on the preliminary studies on the application of low frequency (20kHz) ultrasound for heavy metal decontamination of milk without affecting its physical, chemical, and microbiological properties.

Applications of sonochemistry in Russian food processing industry.

In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry.