3D printing: trends and approaches toward achieving long-term sustainability in the food industry.

Global food security has recently been under serious threat from the rapid rise in the world's population, the problems brought on by climate change, and the appearance of new pandemics. As a result, the need for novel and innovative solutions to solve the existing problems and improve food sustainability has become crucial. 3D printing is expected to play a significant role in providing tangible contributions to the food industry in achieving sustainable development goals. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. The problem of whether the cost of the printed meal and 3D printing itself can be sustainably produced is becoming more and more important due to global concerns. This review intends to provide a comprehensive overview of 3D printed foods with an overview of the current printing methodologies, illustrating the technology's influencing factors, and its applications in personalized nutrition, packaging, value addition, and valorization aspects to fully integrate sustainability concerns thus exploring the potential of 3D food printing.

Ultrasonic processing: effects on the physicochemical and microbiological aspects of dairy products.

Dairy products that are contaminated by pathogenic microorganisms through unhygienic farm practices, improper transportation, and inadequate quality control can cause foodborne illness. Furthermore, inadequate storage conditions can increase the microflora of natural spoilage, leading to rapid deterioration. Ultrasound processing is a popular technology used to improve the quality of milk products using high-frequency sound waves. It can improve food safety and shelf life by modifying milk protein and fats without negatively affecting nutritional profile and sensory properties, such as taste, texture, and flavor. Ultrasound processing is effective in eliminating pathogenic microorganisms, such as Salmonella, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. However, the efficiency of processing is determined by the type of microorganism, pH, and temperature of the milk product, the frequency and intensity of the applied waves, as well as the sonication time. Ultrasound processing has been established to be a safe and environmentally friendly alternative to conventional heat-based processing technologies that lead to the degradation of milk quality. There are some disadvantages to using ultrasound processing, such as the initial high cost of setting it up, the production of free radicals, the deterioration of sensory properties, and the development of off-flavors with lengthened processing times. The aim of this review is to summarize current research in the field of ultrasound processing and discuss future directions.

Radical species generating technologies for decontamination of Listeria species in food: a recent review report.

Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.

Effect of proprioceptive neuromuscular facilitation and cranio-cervical flexor training on pain and function in chronic mechanical neck pain: A randomized clinical trial.

BACKGROUND: Chronic neck pain is known to be caused by the weakness of the deep neck flexors and disturbances in the mechanoreceptors and the proprioceptors of the cervical spine. Proprioceptive neuromuscular facilitation (PNF) is hypothesized to balance the relative stiffness and weakness of the muscles and activate the mechanoreceptors and proprioceptors. OBJECTIVE: To investigate PNF techniques and the craniocervical flexor training (CCFT) techniques for pain and function in chronic neck pain. METHODS: A randomized clinical trial was conducted on 66 chronic mechanical neck pain patients randomly assigned to either the PNF or CCFT groups using block randomization for a duration of 4 weeks. Numerical Pain Rating Scale (NPRS), Neck disability Index (NDI) and Active cervical range of motion (ACROM) were measured at baseline and after 4 weeks of intervention. Data were analysed using independent t test and MANOVA. RESULTS: The mean difference scores for NPRS and NDI were 2.18 and 15.72 in PNF group and 2.26 and 15.76 in the CCFT groups, respectively. Both the groups showed a change that was statistically significant. Also, the mean differences for the ACROM in all the planes in both the groups were statistically significant. However, the between group changes did not reveal any statistical significance in this study except for the right rotation in the CCFT group (p = 0.01). CONCLUSIONS: This study concluded that the PNF treatment is also beneficial to pain and function in treating chronic mechanical neck pain patients as its results stand similar to the CCFT treatment, which is already established to be a reliable tool to treat this condition.

Influence of Bulk Nanobubbles Generated by Acoustic Cavitation on Powder Microstructure and Rehydration Characteristics of Spray-Dried Milk Protein Concentrate Powders.

Bulk nanobubbles (BNBs) have widespread applications in various fields of science due to numerous peculiar characteristics. Despite significant applications, only limited investigations are available on the application of BNBs in food processing. In the present study, a continuous acoustic cavitation technique was used to generate bulk nanobubbles (BNBs). The aim of this study was to evaluate the influence of BNB incorporation on the processability and spray drying of milk protein concentrate (MPC) dispersions. MPC powders were reconstituted to the desired total solids and incorporated with BNBs using acoustic cavitation as per the experimental design. The control MPC (C-MPC) and BNB-incorporated MPC (BNB-MPC) dispersions were analyzed for rheological, functional, and microstructural properties. The viscosity significantly decreased (p < 0.05) at all the amplitudes studied. The microscopic observations of BNB-MPC dispersions showed less aggregated microstructures and greater structural differences compared with C-MPC dispersions, therefore lowering the viscosity. The viscosity of BNB incorporated (90% amplitude) MPC dispersions at 19% total solids at a shear rate of 100 s-1 significantly decreased to 15.43 mPa·s (C-MPC: 201 mPa·s), a net decrease in viscosity by ~90% with the BNB treatment. The control and BNB incorporated MPC dispersions were spray-dried, and the resultant powders were characterized in terms of powder microstructure and rehydration characteristics. Focused beam reflectance measurement of the BNB-MPC powders indicated higher counts of fine particles (<10 µm) during dissolution, signifying that BNB-MPC powders exhibited better rehydration properties than the C-MPC powders. The enhanced powder rehydration with the BNB incorporation was attributed to the powder microstructure. Overall, reducing the viscosity of feed by BNB incorporation can enhance the performance of the evaporator. This study, therefore, recommends the possibility of using BNB treatment for more efficient drying while improving the functional properties of the resultant MPC powders.

Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry.

The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.

Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective.

Nanobubble (NB) technologies have received considerable attention for various applications due to their low cost, eco-friendliness, scale-up potential, process control, and unique physical characteristics. NB stands for nanoscopic gaseous cavities, typically <1 µm in diameter. NBs can exist on surfaces (surface or interfacial NBs) and be dispersed in a bulk liquid phase (bulk NBs). Compared to the microbubbles, NBs exhibit high specific surface area, negative surface charge, and better adsorption. Bulk NBs can be generated by hydrodynamic/acoustic cavitation, electrolysis, water-solvent mixing, nano-membrane filtration, and so on. NBs exhibit extraordinary longevity compared to microbubbles, prompting the interest of the scientific community aiming for potential applications including medicine, agriculture, food, wastewater treatment, surface cleaning, and so on. Based on the limited amount of research work available regarding the influence of NBs on food matrices, further research, however, needs to be done to provide more insights into its applications in food industries. This review provides an overview of the generation methods for NBs, techniques to evaluate them, and a discussion of their stability and several applications in various fields of science were discussed. However, recent studies have revealed that, despite the many benefits of NB technologies, several NB generating approaches are still limited in their application in specific agro-food industries. Further study should focus on process optimization, integrating various NB generation techniques/combining with other emerging technologies in order to achieve rapid technical progress and industrialization of NB-based technologies.HighlightsNanobubbles (NBs) are stable spherical entities of gas within liquid and are operationally defined as having diameters less than 1 µm.Currently, various reported theories still lack the ability to explain the evidence and stability of NBs in water, numerous NB applications have emerged due to the unique properties of NBs.NB technologies can be applied to various food and dairy products (e.g. yogurt and ice cream) and other potential applications, including agriculture (e.g. seed germination and plant growth), wastewater treatment, surface cleaning, and so on.

Usefulness of bougie-preloaded proseal laryngeal mask airway versus digital insertion technique in correct placement of the device.

Background and Aims: Digital technique of proseal laryngeal mask airway (PLMA) insertion carries high chance of failed first attempt successful placement. We aimed to compare the number of attempts taken for correct placement of bougie-preloaded PLMA versus traditional digital insertion technique. Ease of insertion, time taken, hemodynamic responses during insertion, and evidence of trauma were also assessed. Material and Methods: This prospective, randomized, open-label study was performed in 60 patients. All patients were administered general anesthesia according to a standardized protocol.After induction of general anesthesia in group P, proseal insertion was performed following the traditional digital technique. In group B, bougie-preloaded PLMA was used. A soft gum elastic bougie was passed through the gastric channel of PLMA, with 15cm protruding distally through the gastric port. Attempts at successful insertion and ease of insertion were noted. Results: Time taken for successful insertion was significantly shorter in group B compared to group P (15.3 ± 4.5 vs. 57 ± 12.02 s, respectively). The first attempt success in group B was 90% versus 60% in group P. The number of moderate to hard insertion was significantly lesser in group B (10 vs. 40, respectively). Blood stain on device was seen in 3.3% in group B compared to 30% in group P. MAP at insertion and at 1, 3, and 5 min was significantly higher in group P. Heart rates were comparable. Conclusion: Bougie-preloaded proseal insertion has significantly higher first attempt insertion success rates and is significantly faster and less traumatic with blunted blood pressure response compared to traditional digital insertion technique.

Postbiotics: Current Trends in Food and Pharmaceutical Industry.

Postbiotics are non-viable bacterial products or metabolic byproducts produced by probiotic microorganisms that have biologic activity in the host. Postbiotics are functional bioactive compounds, generated in a matrix during anaerobic fermentation of organic nutrients like prebiotics, for the generation of energy in the form of adenosine triphosphate. The byproducts of this metabolic sequence are called postbiotics, these are low molecular weight soluble compounds either secreted by live microflora or released after microbial cell lysis. A few examples of widely studied postbiotics are short-chain fatty acids, microbial cell fragments, extracellular polysaccharides, cell lysates, teichoic acid, vitamins, etc. Presently, prebiotics and probiotics are the products on the market; however, postbiotics are also gaining a great deal of attention. The numerous health advantages of postbiotic components may soon lead to an increase in consumer demand for postbiotic supplements. The most recent research aspects of postbiotics in the food and pharmaceutical industries are included in this review. The review encompasses a brief introduction, classification, production technologies, characterization, biological activities, and potential applications of postbiotics.

Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts.

The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content of 10% (w/w). The changes in physicochemical, microstructural, rheological, and functional properties of control (C-GSY) and micro- and nano-bubbles-treated GSY (MNB-GSY) were studied and compared before and after storage for 1, 2, 3, and 4 weeks. Before storage, the apparent viscosity at 100 s-1 (η100) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (p < 0.05) decreased the η100 by 30% on 1 week of storage. Additionally, the η100 of MNB-GSY was lesser than C-GSY on week 2, 3, and 4 of storage. Notable microstructural changes and significant rheological differences were observed between the C-GSY and MNB-GSY samples. Differences were also noticed in syneresis, which was lower for the MNB-GSY compared with the control. Overall, the incorporation of MNBs into GSY showed considerable improvements in rheological and functional properties. Additionally, it's a simple, cost-effective process to implement in existing GSY production plants.

Effectiveness and Safety of Extubation before Reversal of Neuromuscular Blockade versus Traditional Technique in Providing Smooth Extubation.

BACKGROUND: Traditional extubation often leads to bucking, coughing, and undesirable hemodynamic changes. Extubation just before administering reversal could reduce force of coughing, bucking and may provide better extubation conditions. AIM OF STUDY: The aim of the study was to assess the incidence of bucking with extubation just before administering reversal of neuromuscular blockade compared to traditional technique of awake extubation. Incidence of coughing during extubation, vomiting/regurgitation, aspiration, hemodynamic changes, postoperative bleeding, and extubation conditions were also assessed. SETTINGS AND DESIGN: This was a prospective randomized study conducted in a tertiary care institute. SUBJECTS AND METHODS: Forty patients were allocated into two equal groups. In Group E, at the end of surgery, extubation was performed and reversal was administered after extubation. In Group L, reversal was given and patients were extubated in the traditional way. Quality of extubation was assessed using extubation quality score. STATISTICAL TESTS USED: Pearson Chi-square test, Fisher's exact test, and independent sample t-test. RESULTS: Group E showed significantly lower incidence of bucking (15% vs. 65%) and coughing (10% vs. 45%). Incidences of desaturation and regurgitation/aspiration were comparable. In Group E, 85% of patients did not cough during extubation compared to 50% in Group L. Extubation quality was significantly better in Group E. Although extubation time was significantly shorter in Group E, recovery time was comparable in both groups. CONCLUSION: Extubation just before reversal of neuromuscular blockade resulted in lesser incidence of bucking and coughing during extubation with lesser postoperative bleeding compared to traditional technique of awake extubation without added risks of regurgitation, aspiration, or delayed recovery.

Potential natural polymer-based nanofibres for the development of facemasks in countering viral outbreaks.

The global coronavirus disease 2019 (COVID-19) pandemic has rapidly increased the demand for facemasks as a measure to reduce the rapid spread of the pathogen. Throughout the pandemic, some countries such as Italy had a monthly demand of ca. 90 million facemasks. Domestic mask manufacturers are capable of manufacturing 8 million masks each week, although the demand was 40 million per week during March 2020. This dramatic increase has contributed to a spike in the generation of facemask waste. Facemasks are often manufactured with synthetic materials that are non-biodegradable, and their increased usage and improper disposal are raising environmental concerns. Consequently, there is a strong interest for developing biodegradable facemasks made with for example, renewable nanofibres. A range of natural polymer-based nanofibres has been studied for their potential to be used in air filter applications. This review article examines potential natural polymer-based nanofibres along with their filtration and antimicrobial capabilities for developing biodegradable facemask that will promote a cleaner production.

A Review on the Flammability Properties of Carbon-Based Polymeric Composites: State-of-the-Art and Future Trends.

Carbon based fillers have attracted a great deal of interest in polymer composites because of their ability to beneficially alter properties at low filler concentration, good interfacial bonding with polymer, availability in different forms, etc. The property alteration of polymer composites makes them versatile for applications in various fields, such as constructions, microelectronics, biomedical, and so on. Devastations due to building fire stress the importance of flame-retardant polymer composites, since they are directly related to human life conservation and safety. Thus, in this review, the significance of carbon-based flame-retardants for polymers is introduced. The effects of a wide variety of carbon-based material addition (such as fullerene, CNTs, graphene, graphite, and so on) on reaction-to-fire of the polymer composites are reviewed and the focus is dedicated to biochar-based reinforcements for use in flame retardant polymer composites. Additionally, the most widely used flammability measuring techniques for polymeric composites are presented. Finally, the key factors and different methods that are used for property enhancement are concluded and the scope for future work is discussed.

Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders.

Milk protein concentrate (MPC) powders are widely used as ingredients for food product formulations due to their nutritional profile and sensory attributes. Processing parameters, storage conditions, and composition influences the flow properties of MPC powders. This study investigated the bulk and shear flow properties of 70.3, 81.5, and 88.1% (wt/wt, protein content) MPC after storage for 12 wk at 25 and 40°C. Additionally, the morphological and functional changes of the MPC powders were investigated and correlated with flowability. After 12 wk of storage at 25°C, the basic flow energy values significantly increased from 510 to 930 mJ as the protein content increased from 70 to 90% (wt/wt). Flow rate index was significantly higher for samples with high protein content. Dynamic flow tests indicated that MPC powders with high protein content displayed higher permeability. Shear tests confirmed that the samples stored at 25°C were more flowable than samples stored at 40°C. Likewise, the higher-protein content samples showed poor shear flow behavior. The results indicated that MPC powders stored at 25°C had less cohesiveness and better flow characteristics than MPC powders stored at 40°C. Overall, the MPC powders had markedly different flow properties due to their difference in composition and morphology. This study delivers insights on the particle morphology and flow behavior of MPC powders.