Sustainable agriculture development for food safety and nutrition

Cover Page

Cite item

Full Text

Abstract

Sustainable agriculture is a type of agriculture which, in addition to producing food and agricultural products, is also economically advantageous for farmers, socially correct, respectful of nature and the environment. Sustainable agriculture contributes to improving the quality of life of both farmers and society. Climate change, economic development and social equity influence the sustainable agriculture and require complex and shared solutions on a large scale. Sustainable agriculture includes different meanings, such as environmental, social and economic perspective. The environmental perspective is related to the development of virtuous processes that respect the planet's resources, the healthiness of the soil and water, guaranteeing the maintenance of biodiversity and avoiding the use of pesticides and chemical agents. The social and economic perspective is the ability to meet the global demand of both industrialized and developing countries by ensuring the improvement of the protection of human rights and solidarity-based economic development, the quality of life of farmers, the ethical treatment of animals. The aim of this work is to discuss the implications and perspectives of sustainable agriculture in relation to food production.

About the authors

N. K. Z. AlFadhly

Department of Food Science, College of Agriculture, University of Basrah

Author for correspondence.
Email: amgiuffre@unirc.it
N. K. Z. AlFadhly is affiliated with the Department of Food Science at the College of Agriculture, University of Basrah, focusing on sustainable agriculture development for food safety and nutrition. Basrah, 61004

A. A. Al-Temimi

Department of Food Science, College of Agriculture, University of Basrah

Email: amgiuffre@unirc.it
A. A. Al-Temimi is affiliated with the Department of Food Science at the College of Agriculture, University of Basrah, and is involved in research related to sustainable agriculture and food safety. Basrah, 61004

Z. T. Alkanan

Department of Food Science, College of Agriculture, University of Basrah

Email: amgiuffre@unirc.it
Z. T. Alkanan is affiliated with the Department of Food Science at the College of Agriculture, University of Basrah, and is involved in research related to sustainable agriculture and food safety. Basrah, 61004

A. В. Altemimi

Department of Food Science, College of Agriculture, University of Basrah; College of Medicine, University of Warith Al-Anbiyaa

Email: amgiuffre@unirc.it
A. B. Altemimi is affiliated with the Department of Food Science at the College of Agriculture, University of Basrah, and the College of Medicine at the University of Warith Al-Anbiyaa. Basrah, 61004Karbala, 56001

M. I. Younis

Food Science Department, Faculty of Agriculture, Cairo University

Email: amgiuffre@unirc.it
M. I. Younis is affiliated with the Food Science Department at the Faculty of Agriculture, Cairo University. 1, Gamaa Street, Giza, 12613

A. M. Giuffrè

Department Agraria, University of Studies “Mediterranea” of Reggio Calabria

Email: amgiuffre@unirc.it
A. M. Giuffrè is affiliated with the Department Agraria at the University of Studies “Mediterranea” of Reggio Calabria. Via dell'Università, 25, Reggio Calabria, 89124

T. G. Abedelmaksoud

Food Science Department, Faculty of Agriculture, Cairo University

Email: amgiuffre@unirc.it
Tarek Gamal Abedelmaksoud is affiliated with the Food Science Department at the Faculty of Agriculture, Cairo University. Gamaa Street, 12613, Giza

References

  1. Uriona, M., Grobbelaar, S. S. (2018). Innovation system policy analysis through system dynamics modelling: A systematic review. Science and Public Policy, 46(1), 28–44. https://doi.org/10.1093/scipol/scy034
  2. Harjan, S. A., Abdulrida, M. S., Alduhaidahawi, H. M. K., Jiyad, A. A. (2021). Supporting sustainable development processes and measuring the impact of financial inclusion on them. Cihan University-Erbil Journal of Humanities and Social Sciences, 5(2), 60–68. https://doi.org/10.24086/cuejhss.v5n2y2021.pp60-68 (In Arabic)
  3. United Nations. (2018). The Sustainable Development Goals Report 2018. Retrieved from https://unstats.un.org/sdgs/files/report/2018/thesustainabledevelopmentgoalsreport2018-en.pdf Accessed March 2, 2023.
  4. Eyring, V., Gillett, N. P., Achuta Rao, K. M., Barimalala, R., Barreiro Parrillo, M., Bellouin, N. et al. (2021). Human influence on the climate system. Chapter in a book: Climate Change 2021: The Physical Science Basis. Cambridge University Press, 2023. https://doi.org/10.1017/9781009157896.005
  5. Duchenne-Moutien, R. A., Neetoo, H. (2021). Climate change and emerging food safety issues: A review. Journal of Food Protection, 84(11), 1884–1897. https://doi.org/10.4315/JFP-21-141
  6. Bukovová, S., Foltínová, Ľ. (2020). Sustainable development and its impact on the quality of human capital. SHS Web of Conferences, 83, Article 01005. https://doi.org/10.1051/shsconf/20208301005
  7. Gupta, J., Vegelin, C. (2016). Sustainable development goals and inclusive development. International Environmental Agreements: Politics, Law and Economics, 16(3), 433–448. https://doi.org/10.1007/s10784-016-9323-z
  8. Cepal, N. (1991). Sustainable development: Changing production patterns, social equity and the environment. ECLAC, 1991.
  9. Elbehri, A., Segerstedt, A., Liu, P. (2013). Biofuels and the sustainability challenge: A global assessment of sustainability issues, trends and policies for biofuels and related feedstocks. Food and agriculture organization of the United Nations (FAO), Rome, 2013.
  10. Standish, R. J., Prober, S. M. (2020). Potential benefits of biodiversity to Australian vegetation projects registered with the Emissions Reduction Fund — is there a carbon-biodiversity trade-off? Ecological Management and Restoration, 21(3), 165–172. https://doi.org/10.1111/emr.12426
  11. Arthur, W. B. (2021). Foundations of complexity economics. Nature Reviews Physics, 3(2), 136–145. https://doi.org/10.1038/s42254-020-00273-3
  12. Grosskurth, J., Rotmans, J. (2005). The scene model: Getting a grip on sustainable development in policy making. Environment, Development and Sustainability, 7, 135–151. http://doi.org/10.1007/s10668-003-4810-0
  13. Lowe, I. (2004). Globalisation, environment and social justice. Social Alternatives, 23(4), 37–41.
  14. Dambudzo, I. I. (2015). Curriculum issues: Teaching and learning for sustainable development in developing countries: Zimbabwe case study. Journal of Education and Learning, 4(1), 11–24. https://doi.org/10.5539/JEL.V4N1P11
  15. Trusina, I., Jermolajeva, E. (2021). The scientific discourse on the concept of sustainable development. Eastern Journal of European Studies, 12(2), 298–322. https://doi.org/10.47743/ejes-2021-0215
  16. UN General Assembly (2014). Report of the Intergovernmental Committee of Experts on Sustainable Development Financing. New York, United Nations, 2014. Retrieved from https://www.un.org/esa/ffd/wp-content/uploads/2014/12/ICESDF.pdf Accessed March 10, 2024.
  17. Falkenmark, M., Rockström, J. (2006). The new blue and green water paradigm: Breaking new ground for water resources planning and management. Journal of Water Resources Planning and Management, 132(3), 129–132. https://doi.org/10.1061/(ASCE)0733–9496(2006)132:3(129)
  18. Sorensen, N. N., Van Hear, N., Engber-Pedersen, P. (2003). Migration, development and conflict: State-of-the-art overview. Chapter in a book: The MigrationDevelopment Nexus. Geneva: IOM, 2003.
  19. UNESCO. (2016). Global Education Monitoring Report: Education for People and Planet: Creating Sustainable Futures for All. Unesco, 2016.
  20. Kruk, M. E., Gage, A. D., Arsenault, C., Jordan, K., Leslie, H. H., Roder-DeWan, S. et al. (2018). High-quality health systems in the Sustainable Development Goals era: Time for a revolution. The Lancet Global Health, 6(11), e1196-e1252. https://doi.org/10.1016/S2214-109X(18)30386-3
  21. Hess, P. N. (2013). Economic Growth and Sustainable Development. London, Routledge, 2013. https://doi.org/10.4324/9780203070512
  22. Dobbs, R., Oppenheim, J., Thompson, F., Brinkman, M., Zornes, M. (2011). Resource Revolution: Meeting the world's energy, materials, food, and water needs. Retrieved from https://globaltrends.thedialogue.org/publication/resource-revolution-meeting-the-worlds-energy-materials-food-and-waterneeds/ Accessed April 4, 2024.
  23. FAO. (2012). Towards the future we want. End hunger and make the transition to sustainable agricultural and food systems. Retrieved from http://www.fao.org/docrep/015/an894e/an894e00.pdf Accessed April 4, 2024.
  24. CFS. (2011). Global Strategic Framework for Food Security and Nutrition. Retrieved from http://www.fao.org/fileadmin/templates/cfs/Docs1011/WG_GSF/GSF_annotated_outline_formatted_Rev1_22_Jun_11.pdf Accessed April 4, 2024.
  25. Ali, M. M., Alnuaimi, S. A. (2023). The importance of the agricultural sector to achieve food security in Iraq. Journal of Administration and Economics, Special issue 3, 1–18. (In Arabic)
  26. Pawlak, K., Kołodziejczak, M. (2020). The role of agriculture in ensuring food security in developing countries: Considerations in the context of the problem of sustainable food production. Sustainability, 12(13), Article 5488. https://doi.org/10.3390/su12135488
  27. Koc, M., Jernigan, C., Das, R. (2015). Food security and food sovereignty in Iraq: The impact of war and sanctions on the civilian population. Food, Culture and Society, 10(2), 317–34. https://doi.org/10.2752/155280107X211467
  28. Al-Taye, H. K., Fayyadh, S. O., Hassooni, I. R. (21–22 January, 2021). A vision to develop the effectiveness of the dissemination of innovations to rationalize the use of irrigation water in Iraqi agriculture. IOP Conference Series: Earth and Environmental Science, Volume 735, 2nd Virtual International Scintific Agrticultural Conference, Iraq, 2021. https://doi.org/10.1088/1755-1315/735/1/012036
  29. Monke, E. A., Pearson, S. R. (1989). The policy analysis matrix for agricultural development. Ithaca: Cornell University Press, 1989.
  30. Hussein, I. A., (2017). Sustainable agricultural development in Iraq. Solutions and treatments obstacles. Journal of Economics and Administrative Sciences, 23(95), Article 345. https://doi.org/10.33095/jeas.v23i95.392 (In Arabic)
  31. Grimes, A., Harper, R. (5–10 April, 2008). Celebratory technology: New directions for food research in HCI. Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '08). Association for Computing Machinery, New York, NY, USA, 2008. https://doi.org/10.1145/1357054.1357130
  32. Min, W., Jiang, S., Liu, L., Rui, Y., Jain, R. (2019). A survey on food computing. ACM Computing Surveys (CSUR), 52(5), 1–36. https://doi.org/10.1145/3329168
  33. Herrero, M., Thornton, P. K., Mason-D’Croz, D., Palmer, J., Bodirsky, B. L., Pradhan, P. et al. (2021). Articulating the effect of food systems innovation on the Sustainable Development Goals. The Lancet Planetary Health, 5(1), e50-e62. https://doi.org/10.1016/S2542-5196(20)30277-1
  34. McElwee, P., Calvin, K., Campbell, D., Cherubini, F., Grassi, G., Korotkov, V. et al. (2020). The impact of interventions in the global land and agri-food sectors on Nature’s Contributions to People and the UN Sustainable Development Goals. Global Change Biology, 26(9), 4691–4721. https://doi.org/10.1111/gcb.15219
  35. Erdogan, S. (2022). Investigating the effects of food production on sustainable development: The case of the upper middle-income countries. Sustainable Development, 30(4), 606–619. https://doi.org/10.1002/sd.2252
  36. Stephenson, L. S., Latham, M. C., Ottesen, E. A. (2000). Global malnutrition. Parasitology, 121(S1), S5-S22. https://doi.org/10.1017/s0031182000006478
  37. Prasad Dhore, D. Y. K. S., Kumbharkar, D. P. (2021). Malnutrition detection and administration organization. International Journal of Computer Techniques, 8(1), 1–4.
  38. Siddiqui, F., Salam, R. A., Lassi, Z. S., Das, J. K. (2020). The intertwined relationship between malnutrition and poverty. Frontiers in Public Health, 8, Article 453. https://doi.org/10.3389/fpubh.2020.00453
  39. Sabbahi, M., Li, J., Davis, C., Downs, S. M. (2018). The role of the Sustainable Development Goals to reduce the global burden of malnutrition. Chapter in a book: Advances in Food Security and Sustainability. Elsevier, 2018. https://doi.org/10.1016/bs.af2s.2018.09.007
  40. Mensi, A., Udenigwe, C. C. (2021). Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2. Trends in Food Science and Technology, 111, 783–789. https://doi.org/10.1016/j.tifs.2021.01.079
  41. Heidari, S.Y., Taleizadeh, A. A., Thaichon, P. (2023). Sustainable plant-based dietary supply chain design to reduce malnutrition in deprived areas. Computers and Industrial Engineering, 181, Article 109234. http://doi.org/10.1016/j.cie.2023.109234
  42. Adilov, T. T., Israilova, X. M., Uzohkov, I. E., Axtamov, M. X., Raxmatullayeva, X. I. (2021). Food security: National food market strategy. Academicia: An International Multidisciplinary Research Journal, 11(2), 619–626. http://doi.org/10.5958/2249-7137.2021.00445.6
  43. Eini-Zinab, H., Sobhani, S. R., Rezazadeh, A. (2021). Designing a healthy, lowcost and environmentally sustainable food basket: An optimisation study. Public Health Nutrition, 24(7), 1952–1961. https://doi.org/10.1017/s1368980020003729
  44. Sultana, F., Wahab, M. A., Nahiduzzaman, M., Mohiuddin, M., Iqbal, M. Z., Shakil, A. et al. (2023). Seaweed farming for food and nutritional security, climate change mitigation and adaptation, and women empowerment: A review. Aquaculture and Fisheries, 8(5), 463–480. http://doi.org/10.1016/j.aaf.2022.09.001
  45. Rezvi, H. U. A., Tahjib-Ul-Arif, Md., Azim, Md. A., Tumpa, T. A., Tipu, M. M. H., Najnine, F. et al. (2023). Rice and food security: Climate change implications and the future prospects for nutritional security. Food and Energy Security, 12(1), Article e430. http://doi.org/10.1002/fes3.430
  46. Fitton, N., Alexander, P., Arnell, N., Bajzelj, B., Calvin, K., Doelman, J. et al. (2019). The vulnerabilities of agricultural land and food production to future water scarcity. Global Environmental Change, 58, 101944. https://doi.org/10.1016/j.gloenvcha.2019.101944
  47. Sissakian, V.K., Al-Ansari, N., Adamo N., Laue, J. (2023). The impact of water scarcity on food security in Iraq. Journal of Civil Engineering and Architecture, 17(9), 441–456. https://doi.org/10.17265/1934-7359/2023.09.003
  48. Boulanger, P.-M. (2008). Sustainable development indicators: A scientific challenge, a democratic issue. Surveys and Perspectives Integrating Environment and Society, 1(1), 59–73. https://doi.org/10.5194/sapiens-1-59-2008
  49. Fan, L., Feng, C., Wang, Z., Tian, J., Huang, W., Wang, W. (2022). Balancing the conservation and poverty eradication: Differences in the spatial distribution characteristics of protected areas between poor and non-poor counties in China. Sustainability, 14(9), Article 4984. https://doi.org/10.3390/su14094984
  50. Fischborn, M., Sandwith, T. (2021). Solutions for Development Challenges: Insights from Protected and Conserved Areas. IUCN, Gland, Switzerland, 2021.
  51. Wei, F., Ping, X., Hu, Y., Nie, Y., Zeng, Y., Huang, G. (2021). Main achievements, challenges, and recommendations of biodiversity conservation in China. Bulletin of Chinese Academy of Sciences (Chinese Version), 36(4), 375–383.
  52. Alkire, S., Seth, S. (2015). Identifying destitution through linked subsets of multidimensionally poor: An ordinal approach. WIDER Working Paper, Helsinki, 2015. https://doi.org/10.35188/UNU-WIDER/2015/040-9
  53. Grosso, G., Mateo, A., Rangelov, N., Buzeti, T., Birt, C. (2020). Nutrition in the context of the Sustainable Development Goals. European Journal of Public Health, 30(Suppl 1), i19-i23. https://doi.org/10.1093/eurpub/ckaa034
  54. ZEF and FAO. (2020). Investment costs and policy action opportunities for reaching a world without hunger (SDG2). Rome and Bonn, 2020. https://doi.org/10.4060/cb1497en
  55. Jacobs, D. R., Kromhout, D. (2019). Education, diet, and incident cardiovascular disease: ecological interactions and conclusions. The Lancet Global Health, 7(6), e684-e685. https://doi.org/10.1016/S2214-109X(19)30187-1
  56. Xiong, T. (2014). Shallow environmentalism: A preliminary eco-critical discourse analysis of secondary school English as a Foreign Language (EFL) texts in China. The Journal of Environmental Education, 45(4), 232–242. https://doi.org/10.1080/00958964.2014.943686
  57. Oxford Poverty and Human Development Initiative. Retrieved from https://ophi.org.uk/. Accessed March 02, 2024.
  58. Rozin, P. (2005). The meaning of food in our lives: A cross-cultural perspective on eating and well-being. Journal of Nutrition Education and Behavior, 37 (Suppl 2), S107-S112. https://doi.org/10.1016/s1499-4046(06)60209-1
  59. James, P. (2017). Creating capacities for human flourishing: An alternative approach to human development. Chapter in a book: Cultures of Sustainability and Wellbeing. Routledge, 2017. http://doi.org/10.9774/gleaf.9781315306599_4
  60. Caldeira, C., De Laurentiis, V., Corrado, S., van Holsteijn, F., Sala, S. (2019). Quantification of food waste per product group along the food supply chain in the European Union: A mass flow analysis. Resources, Conservation and Recycling, 149, 479–488. https://doi.org/10.1016/j.resconrec.2019.06.011
  61. Lemaire, A., Limbourg, S. (2019). How can food loss and waste management achieve sustainable development goals? Journal of Cleaner Production, 234, 1221–1234. https://doi.org/10.1016/j.jclepro.2019.06.226
  62. Santeramo, F. G., Lamonaca, E. (2021). Food loss–food waste–food security: A new research agenda. Sustainability, 13(9), Article 4642. https://doi.org/10.3390/su13094642
  63. De Boni, A., Ottomano P, G., De Angelis, M., Minervini, F. (2022). Challenges for a sustainable food supply chain: A review on food losses and waste. Sustainability, 14(24), Article 16764. https://doi.org/10.3390/su142416764
  64. Principato, L., Marchetti, S., Barbanera, M., Ruini, L., Capoccia, L., Comis, C. et al. (2023). Introducing digital tools for sustainable food supply management: Tackling food loss and waste in industrial canteens. Journal of Industrial Ecology, 27(4), 1060–1075. https://doi.org/10.1111/jiec.13391
  65. Chan, C. Y., Prager, S., Balie, J., Kozicka, M., Hareau, G., Valera, H. G. et al. (2021). The future of food security, nutrition and health for agri-food systems transformation. SocArxiv Papers, 2021. https://doi.org/10.31235/osf.io/qgn9u
  66. Kumar, P., Sharma, N., Sharma, S., Mehta, N., Verma, A. K., Chemmalar, S. et al. (2021). In-vitro meat: A promising solution for sustainability of meat sector. Journal of Animal Science and Technology, 63(4), 693–724. https://doi.org/10.5187/jast.2021.e85
  67. Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S. et al. (2019). Food in the Anthropocene: The EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447–492. https://doi.org/10.1016/S0140-6736(18)31788-4
  68. Schwingshackl, L., Bogensberger, B., Benčič, A., Knüppel, S., Boeing, H., Hoffmann, G. (2018). Effects of oils and solid fats on blood lipids: A systematic review and network meta-analysis. Journal of Lipid Research, 59(9), 1771–1782. https://doi.org/10.1194/jlr.p085522
  69. Bajželj, B., Laguzzi, F., Röös, E. (2021). The role of fats in the transition to sustainable diets. The Lancet Planetary Health, 5(9), e644-e653.
  70. Herforth, A., Arimond, M., Álvarez-Sánchez, C., Coates, J., Christianson, K., Muehlhoff, E. (2019). A global review of food-based dietary guidelines. Advances in Nutrition, 10(4), 590–605. https://doi.org/10.1093/advances/nmy130
  71. Ferreira, H., Pinto, E., Vasconcelos, M. W. (2021). Legumes as a cornerstone of the transition toward more sustainable agri-food systems and diets in Europe. Frontiers in Sustainable Food Systems, 5, Article 694121. https://doi.org/10.3389/fsufs.2021.694121
  72. Sharma, P., Gaur, V. K., Sirohi, R., Varjani, S., Hyoun Kim, S., Wong, J. W. C. (2021). Sustainable processing of food waste for production of bio-based products for circular bioeconomy. Bioresource Technology, 325, Article 124684. https://doi.org/10.1016/j.biortech.2021.124684
  73. Dutta, S., He, M., Xiong, X., Tsang, D. C. W. (2021). Sustainable management and recycling of food waste anaerobic digestate: A review. Bioresource Technology, 341, Article 125915. https://doi.org/10.1016/j.biortech.2021.125915
  74. Bigdeloo, M., Teymourian, T., Kowsari, E., Ramakrishna, S., Ehsani, A. (2021). Sustainability and circular economy of food wastes: Waste reduction strategies, higher recycling methods, and improved valorization. Materials Circular Economy, 3(1), Article 3. https://doi.org/10.1007/s42824-021-00017-3
  75. Zainal Arifin, M., Mohd Adzahan, N., Zainal Abedin, N., Lasik-Kurdyś, M. (2023). Utilization of food waste and by-products in the fabrication of active and intelligent packaging for seafood and meat products. Foods, 12(3), Article 456. https://doi.org/10.3390/foods12030456
  76. Kirchherr, J., Reike, D., Hekkert, M. (2017). Conceptualizing the circular economy: An analysis of 114 definitions. Resources, Conservation and Recycling, 127, 221–232. https://doi.org/10.1016/j.resconrec.2017.09.005
  77. Al-Hilphy, A. R. S., Al-Shatty, S. M. H., Al–Mtury A. A. A. (2020). Characterization of fatty acids and determination of Vitamins A and E in carp fish (Cyprinus carpio) viscera oil extracted using infrared radiation. Syrian Journal of Agricultural Research, 7(1), 185–197. (In Arabic)
  78. Abd El-Rahman, F., Mahmoud, N., Badawy, A. E. K., Younis, S. (2018). Extraction of fish oil from fish viscera. Egyptian Journal of Chemistry, 61(2), 200–211. http://doi.org/10.21608/ejchem.2018.2798.1230
  79. Rustad, T. (2003). Utilization of marine by-products. Electronic Journal of Environmental, Agricultural and Food Chemistry, 2(4), 458–463.
  80. Arnesen, J., Gildberg, A. (2007). Extraction and characterization of gelatin from Atlantic salmon (Salmo salar) skin. Bioresource Technology, 98(1), 53–57. https://doi.org/10.1016/j.biortech.2005.11.021
  81. Bhaskar, N., Sathisha, A. D., Sachindra, N. M., Sakhare, P. Z., Mahendrakar, N. S. (2007). Effect of acid ensiling on the stability of visceral waste proteases of Indian major Carp Labeo rohita. Journal of Aquatic Food Product Technology, 16(1), 73–86. http://doi.org/10.1300/J030v16n01_06
  82. Gildberg, A. (2001). Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production — evaluation of fermentation conditions. Bioresource Technology, 76(2), 119–123. https://doi.org/10.1016/s0960-8524(00)00095-x
  83. Babbit, K.J. (April 27–27, 1990). Intrinsic quality and species of north pacific fish in making profits out of seafood wastes. Proceedings of the International Conference on Fish by Products. Anchorage, Alaska, 1990.
  84. Covington, M. B. (2004). Omega-3 fatty acids. American Family Physician, 70(1), 133–140.
  85. Maroon, J.C., Bost, J.W. (2006). ω-3 fatty acid (fish oil) as an anti-inflammatory: An alternative to nonsteroidal anti-inflammatory drugs for discogenic pain. Surgical Neurology, 65(4), 326–331. https://doi.org/10.1016/j.surneu.2005.10.023
  86. Hashim, M., Akbar, A., Safi, S. Z., Arshad, M., Gul, Z. (2023). Valorization of animal waste for the production of sustainable bioenergy. Chapter in a book: Climate Changes Mitigation and Sustainable Bioenergy Harvest Through Animal Waste. Springer, Cham, 2023. http://doi.org/10.1007/978-3-031-26224-1_17
  87. Kulkarni, S. S., Patil, S. D., Chavan, D. G. (2018). Extraction, purification and characterization of hyaluronic acid from Rooster comb. Journal of Applied and Natural Science, 10(1), 313–315. https://doi.org/10.31018/jans.v10i1.1623
  88. Nevara, G. A., Giwa Ibrahim, S., Syed Muhammad, S. K., Zawawi, N., Mustapha, N. A., Karim, R. (2022). Oilseed meals into foods: An approach for the valorization of oilseed by-products. Critical Reviews in Food Science and Nutrition, 63(23), 6330–6343. https://doi.org/10.1080/10408398.2022.2031092
  89. Dahdah, P., Cabizza, R., Farbo, M. G., Fadda, C., Del Caro, A., Montanari, L. et al. (2024). Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread. Frontiers in Sustainable Food Systems, 8, Article 1400339. https://doi.org/10.3389/fsufs.2024.1400339
  90. Silvestre, M.P.C. (1997). Review of methods for the analysis of protein hydrolysates. Food Chemistry, 60(2), 263–271. https://doi.org/10.1016/S0308-8146(96)00347-0
  91. Rutherfurd, S.M. (2010). Methodology for determining degree of hydrolysis of proteins in hydrolysates: A Review. Journal of AOAC International, 93(5), 1515– 1522. https://doi.org/10.1093/jaoac/93.5.1515
  92. Vineis, C., Varesano, A., Varchi, G., Aluigi, A. (2019). Extraction and characterization of keratin from different biomasses. Chapter in a book: Keratin as a Protein Biopolymer. Springer Series on Polymer and Composite Materials. Springer, Cham, 2019. https://doi.org/10.1007/978-3-030-02901-2_3
  93. Helkar, P. B., Sahoo, A. K., Patil, N. J. (2016). Review: Food industry by-products used as a functional food ingredients. Inernational Journal of Waste Resources, 6(3), Article 1000248. https://doi.org/10.4172/2252-5211.1000248
  94. Stachowiak, B., Szulc, P. (2021). Astaxanthin for the food industry. Molecules, 26(9), Article 2666. https://doi.org/10.3390/molecules26092666
  95. Awad, H.A., Hindi, M.J. (2018). Effect of carotenoids extracted from shrimp shell on lipid oxidation in sesame oil. Plant Archives, 18(2), 2324–2328.
  96. Parashar, S., Sharma, H., Garg, M. (2014). Antimicrobial and Antioxidant activities of fruits and vegetable peels: A review. Journal of Pharmacognosy and Phytochemistry, 3 (1), 160–164.
  97. Kumar, K., Yadav, A. N., Kumar, V., Vyas, P., Dhaliwal, H. S. (2017). Food waste: A potential bioresource for extraction of nutraceuticals and bioactive compounds. Bioresources and Bioprocessing, 4, Article 18. https://doi.org/10.1186/s40643-017-0148-6
  98. Shabir, I., Pandey, V. K., Dar, A. H., Pandiselvam, R., Manzoor, S., Mir, S. A. et al. (2022). Nutritional profile, phytochemical compounds, biological activities, and utilisation of onion peel for food applications: A review. Sustainability, 14(19), Article 11958. https://doi.org/10.3390/su141911958
  99. Gómezejía, E., Sacristán, I., Rosales-Conrado, N., León-González, M. E., Madrid, Y. (2023). Effect of storage and drying treatments on antioxidant activity and phenolic composition of lemon and clementine peel extracts. Molecules, 28(4), Article 1624. https://doi.org/10.3390/molecules28041624
  100. Calcio Gaudino, E., Colletti, A., Grillo, G., Tabasso, S., Cravotto, G. (2020). Emerging processing technologies for the recovery of valuable bioactive compounds from potato peels. Foods, 9(11), Article 1598. https://doi.org/10.3390/foods9111598
  101. Ibrahim, H.M., Haassan, I.M., Hamed, A.A.M. (2018). Application of lemon and orange peels in meat products: Quality and safety. International Journal of Current Microbiology and Applied Sciences, 7(4), 2703–2723. http://doi.org/10.20546/ijcmas.2018.704.309
  102. Singh, R., Dutt, S., Sharma, P., Sundramoorthy, A. K., Dubey, A., Singh, A. et al. (2023). Future of nanotechnology in food industry: Challenges in processing, packaging, and food safety. Global Challenges, 7(4), Article 2200209. https://doi.org/10.1002/gch2.202200209
  103. Paull, J. (2010). Nanotechnology no free lunch., PLATTER, 1(1), 9–17.
  104. Perera, K. Y., Jaiswal, A. K., Jaiswal, S. (2023). Biopolymer-based sustainable food packaging materials: Challenges, solutions, and applications. Foods, 12(12), Article 2422. https://doi.org/10.3390/foods12122422
  105. Thiruvengadam, M., Rajakumar, G., Chung, I. M. (2018). Nanotechnology: Сurrent uses and future applications in the food industry. 3 Biotech, 8, Article 74. https://doi.org/10.1007/s13205-018-1104-7
  106. Invernizzi, N., Foladori, G., Maclurcan, D. (2008). Nanotechnology’s Controversial Role for the South. Science, Technology and Society, 13(1), 123–148. http://doi.org/10.1177/097172180701300105
  107. Global / Human nutrition. (2022). Lucarotin® Beta-Carotene: An important provitamin A for health and wellbeing Retrieved from https://nutrition.basf.com/global/en/human-nutrition/portfolio/carotenoids/lucarotin-beta-carotene Accessed September 12, 2024.
  108. Ravichandran, R. (2010). Nanotechnology applications in food and food processing: Innovative green approaches, opportunities and uncertainties for global market. International Journal of Green Nanotechnology: Physics and Chemistry, 1(2), P72-P96. https://doi.org/10.1080/19430871003684440
  109. Wang, K., Fang, Q., He, P., Tu, Y., Liu, Z., Li, B. (2024). Unveiling the potential of selenium-enriched tea: Compositional profiles, physiological activities, and health benefits. Trends in Food Science and Technology, 145, Article 104356. https://doi.org/10.1016/j.tifs.2024.104356
  110. Shawkat, S. M., Al-Jawasim, M., Khaleefah, L. S. (2019). Extending shelf life of pasteurized milk via chitosan nanoparticles. Journal of Pure and Applied Microbiology, 13(4), 2471–2478. https://doi.org/10.22207/JPAM.13.4.62
  111. Borm, P. J. A., Robbins, D., Haubold, S., Kuhlbusch, T., Fissan, H., Donaldson, K. et al. (2006). The potential risks of nanomaterials: A review carried out for ECETOC. Particle and Fibre Toxicology, 3, 1–35. https://doi.org/10.1186/1743-8977-3-11
  112. European Commission. (2004). Nanotechnologies: A preliminary risk analysis on the basis of a workshop organized in Brussels on 1–2 March 2004 by the Health and Consumer Protection Directorate General of the European Commission. Retrieved from https://europa.eu.int/comm/health/

Supplementary files

Supplementary Files
Action
1. JATS XML
Download

Copyright (c) 2024 AlFadhly N.K., Al-Temimi A.A., Alkanan Z.T., Altemimi A.В., Younis M.I., Giuffrè A.M., Abedelmaksoud T.G.

Согласие на обработку персональных данных с помощью сервиса «Яндекс.Метрика»

1. Я (далее – «Пользователь» или «Субъект персональных данных»), осуществляя использование сайта https://journals.rcsi.science/ (далее – «Сайт»), подтверждая свою полную дееспособность даю согласие на обработку персональных данных с использованием средств автоматизации Оператору - федеральному государственному бюджетному учреждению «Российский центр научной информации» (РЦНИ), далее – «Оператор», расположенному по адресу: 119991, г. Москва, Ленинский просп., д.32А, со следующими условиями.

2. Категории обрабатываемых данных: файлы «cookies» (куки-файлы). Файлы «cookie» – это небольшой текстовый файл, который веб-сервер может хранить в браузере Пользователя. Данные файлы веб-сервер загружает на устройство Пользователя при посещении им Сайта. При каждом следующем посещении Пользователем Сайта «cookie» файлы отправляются на Сайт Оператора. Данные файлы позволяют Сайту распознавать устройство Пользователя. Содержимое такого файла может как относиться, так и не относиться к персональным данным, в зависимости от того, содержит ли такой файл персональные данные или содержит обезличенные технические данные.

3. Цель обработки персональных данных: анализ пользовательской активности с помощью сервиса «Яндекс.Метрика».

4. Категории субъектов персональных данных: все Пользователи Сайта, которые дали согласие на обработку файлов «cookie».

5. Способы обработки: сбор, запись, систематизация, накопление, хранение, уточнение (обновление, изменение), извлечение, использование, передача (доступ, предоставление), блокирование, удаление, уничтожение персональных данных.

6. Срок обработки и хранения: до получения от Субъекта персональных данных требования о прекращении обработки/отзыва согласия.

7. Способ отзыва: заявление об отзыве в письменном виде путём его направления на адрес электронной почты Оператора: info@rcsi.science или путем письменного обращения по юридическому адресу: 119991, г. Москва, Ленинский просп., д.32А

8. Субъект персональных данных вправе запретить своему оборудованию прием этих данных или ограничить прием этих данных. При отказе от получения таких данных или при ограничении приема данных некоторые функции Сайта могут работать некорректно. Субъект персональных данных обязуется сам настроить свое оборудование таким способом, чтобы оно обеспечивало адекватный его желаниям режим работы и уровень защиты данных файлов «cookie», Оператор не предоставляет технологических и правовых консультаций на темы подобного характера.

9. Порядок уничтожения персональных данных при достижении цели их обработки или при наступлении иных законных оснований определяется Оператором в соответствии с законодательством Российской Федерации.

10. Я согласен/согласна квалифицировать в качестве своей простой электронной подписи под настоящим Согласием и под Политикой обработки персональных данных выполнение мною следующего действия на сайте: https://journals.rcsi.science/ нажатие мною на интерфейсе с текстом: «Сайт использует сервис «Яндекс.Метрика» (который использует файлы «cookie») на элемент с текстом «Принять и продолжить».