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    Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review
    (Elsevier Science Inc, 2024) Siddiqui, Shahida Anusha; Bhowmik, Shuva; Afreen, Maliha; Ucak, Lknur; Ikram, Ali; Gerini, Francesca; Mehdizadeh, Mohammad
    In bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.
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    Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0
    (Taylor & Francis Inc, 2024) Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, Ilknur; Arshad, Rai Naveed; Bhat, Zuhaib F.; Bhat, Hina F.
    To address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation 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 industry 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.
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    Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review
    (Taylor & Francis Inc, 2024) Siddiqui, Shahida Anusha; Ucak, Iilknur; Jain, Surangna; Elsheikh, Wadah; Ali Redha, Ali; Kurt, Abdullah; Toker, Omer Said
    Foods comprise of many macromolecules that have varying techno-functional and nutritional properties. The isolated proteins and carbohydrates from them are increasingly being used as potential ingredients in the food industries. Numerous processes like drying for food processing and preservation cause variations in functional and nutritional attributes of proteins and carbohydrates in different degrees in the food products that can ultimately affect their possible applications. This article explores different drying technologies being used in the food industries, including freeze-drying, microwave-assisted drying, infrared drying, vacuum drying, spray drying, and oven drying. Based on the evaluation of multiple studies, it can be inferred that these drying methods have the potential to contribute to low drying performance, high operational costs, and strong environmental impact. Moreover, they can affect the nutritional value of macronutrients such as proteins, starches, gums, and dietary fibers present in foods, the integrity of the food structures, and their functional properties. Understanding the correlation between the drying technique used and the functional and nutritional attributes of macromolecules will help to provide better insight into the importance of the different drying methods. Optimization of the operational parameters of the different drying methods could be vital and needs to be evaluated to avoid the degradation of the proteins and carbohydrates and the loss of their properties.
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    Microalgae as a potential raw material for plant-based seafood alternatives: A comprehensive review
    (Wiley, 2024) Siddiqui, Shahida Anusha; Ucak, Ilknur; Afreen, Maliha; Sasidharan, Abhilash; Yunusa, Bello Mohammed; Bhowmik, Shuva; Pandiselvam, Ravi
    Microalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco-conscious food choices, the exploration of microalgae as a core ingredient in plant-based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty-free alternatives while reducing dependence on traditional, unsustainable modes of seafood production. Microalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, Poly Unsaturated Fatty Acids vitamins, and minerals comparable to those found in seafood. Modern technologies such as 3D printing provides convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates towards eco-conscious food choices, the exploration of microalgae as a core ingredient in plant-based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources.image
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    Production and growth of microalgae in urine and wastewater: A review
    (Springer Heidelberg, 2023) Siddiqui, Shahida Anusha; Wu, Yuan Seng; Saikia, Trideep; Ucak, Ilknur; Afreen, Maliha; Shah, Mohd Asif; Ayivi, Raphael D.
    Issues of climate change, energy demand, and natural resources depletion are calling for circular methods to produce value-added products such as biomass, biofuel, biofertilizers, and nutraceuticals from waste. For instance, culturing photoautotrophic microalgae in wastewater and urine appears promising to recycle nutrients from waste. Here we review microalgal production with focus on wastewater treatment and urine utilization. We present photobioreactors, parameters influencing algal growth, economical aspects, and limitations from consumer acceptance.
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    Replacement of soy by mealworms for livestock feed - A comparative review between soy and mealworms considering environmental aspects
    (Springer, 2024) Siddiqui, Shahida Anusha; Elsheikh, Wadah; Ucak, Ilknur; Hasan, Muzaffar; Perlita, Zerlina Cleantha; Yudhistira, Bara
    The urgent need for sustainable alternatives to conventional livestock feed has prompted research into novel protein sources. This review paper systematically evaluates the prospect of replacing soy with mealworms in livestock feed, focusing on comprehensive comparisons of nutritional content and environmental considerations. The nutritional profiles of soy and mealworms are analyzed in terms of amino acid composition and digestibility. The total essential amino acids in mealworms are 26.02 g/100 g while in mealworms total EAA is 31.49 g/100 g. The protein content in mealworm is high (51.93 g/100 g) in comparison to soy meal (44.51 g/100 g). Environmental aspects, including deforestation, pesticide use, water consumption, land use, and greenhouse gas emissions, are scrutinized for both soy cultivation and mealworm farming.One kg of mealworm meal yields 141.3 MJ energy use, 3.8 kg CO2 equivalent for climate change, 25.6 g SO2 equivalent for acidification, 15.0 g PO4 equivalent for eutrophication, and 4.1 m2 land use. It's more potent per kg of protein than soybean or fish meal. Feasibility, scalability, and economic considerations are explored to understand the practical implications for livestock farmers. Consumer perception and regulatory frameworks are also addressed, highlighting potential challenges and strategies for acceptance. The paper concludes by synthesizing key findings and offering recommendations for stakeholders interested in the sustainable integration of mealworms into mainstream livestock agriculture. This comparative review provides a holistic understanding of the potential environmental benefits and challenges associated with replacing soy with mealworms in livestock feed.
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    Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0
    (Mdpi, 2022) Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, Ilknur; Arshad, Rai Naveed; Garcia-Oliveira, Paula; Prieto, Miguel A.
    Fish and other seafood products are essential dietary components that are highly appreciated 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 development 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 spectroscopic 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.