COVID-19, caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), was declared a pandemic by the World Health Organization (WHO) on the 11th of March 2020, leading to some form of ...lockdown across almost all countries of the world. The extent of the global pandemic due to COVID-19 has a significant impact on our lives that must be studied carefully to combat it. This study highlights the impacts of the COVID-19 pandemic lockdown on crucial aspects of daily life globally, including; Food security, Global economy, Education, Tourism, hospitality, sports and leisure, Gender Relation, Domestic Violence/Abuse, Mental Health and Environmental air pollution through a systematic search of the literature. The COVID-19 global lockdown was initiated to stem the spread of the virus and ‘flatten the curve’ of the pandemic. However, the impact of the lockdown has had far-reaching effects in different strata of life, including; changes in the accessibility and structure of education delivery to students, food insecurity as a result of unavailability and fluctuation in prices, the depression of the global economy, increase in mental health challenges, wellbeing and quality of life amongst others. This review article highlights the impacts of the COVID-19 pandemic lockdown across the globe. As the global lockdown is being lifted in a phased manner in various countries of the world, it is necessary to explore its impacts to understand its consequences comprehensively. This will guide future decisions that will be made in a possible future wave of the COVID-19 pandemic or other global disease outbreak.
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•The electron transfer mechanism in microbial fuel cells (MFC) is reviewed.•Microbial fuel cells (MFC) benefit both waste management and energy generation.•The factors that influence design, ...materials for the construction and performance of MFC were highlighted.
The unsustainable nature and the environmental impact of fossil fuels have shifted attention to renewable energy and fuel cells, especially in the transportation sector. In this study, the generation of electricity based on the electrons released from biochemical reactions facilitated by microbes is evaluated. Microbial fuel cell (MFC) represents an eco-friendly approach to generating electricity while purifying wastewater concurrently, achieving up to 50% chemical oxygen demand removal and power densities in the range of 420–460 mW/m2. The system utilizes the metabolism power of bacteria for electricity generation. This mini-review is quite comprehensive. It is different from other reviews, it is all-inclusive focusing on the; types of MFCs; substrates and microbes; areas of applications; device performances; design, and technology configuration. All these were evaluated, presented and discussed which can now be accessed in a single paper. It was discovered that higher power density and coulombic efficiency could be achieved through proper selection of microbes, mode of operation, a suitable material for construction, and improved MFC types. Also, the full-scale application of MFC is impeded by materials cost and the wastewater low buffering capacity. Though the electricity generated is still at the demonstration stage, to date, there is no industrial application. Therefore, this study reviewed articles on the technology to set new and insightful perspectives for further research and highlighted steps for scale-up while reinforcing the criteria for microbe selection and their corresponding activity.
•T. halophilus and Z. rouxii interaction was driven by antagonism.•Z. rouxii growth was inhibited by T. halophilus proliferation.•Z. rouxii under suppression resulted in more complex volatile ...profiles.•Moromi aroma profiles were distinguished based on sequence of inoculation.
The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and sequential inoculation of cultures in moromi fermentation models, with respect to viability, physicochemical changes, and volatiles formation (using SPME-GC/MS) was investigated. Interestingly, an antagonism was observed as T. halophilus only proliferated (3 log increase) in the presence of Z. rouxii, while Z. rouxii growth was suppressed by 4 log in concurrence with pH increase to 7.31. Final content of reducing sugars, ethanol, acetic acid, and amino nitrogen did not differ significantly (p<0.05) between co-inoculation and sequential inoculation. However, Z. rouxii promoted alcohols formation and produced a more complex aroma profile under suppression. According to Principal Component Analysis (PCA), the inoculation sequence (co-inoculation and sequential) has impacts on volatile compound profiles during moromi fermentation.
Conventional thermal and chemical treatments used in food preservation have come under scrutiny by consumers who demand minimally processed foods free from chemical agents but microbiologically safe. ...As a result, antimicrobial peptides (AMPs) such as bacteriocins and nisin that are ribosomally synthesised by bacteria, more prominently by the lactic acid bacteria (LAB) have appeared as a potent alternative due to their multiple biological activities. They represent a powerful strategy to prevent the development of spore-forming microorganisms in foods. Unlike thermal methods, they are natural without an adverse impact on food organoleptic and nutritional attributes. AMPs such as nisin and bacteriocins are generally effective in eliminating the vegetative forms of spore-forming bacteria compared to the more resilient spore forms. However, in combination with other non-thermal treatments, such as high pressure, supercritical carbon dioxide, electric pulses, a synergistic effect with AMPs such as nisin exists and has been proven to be effective in the inactivation of microbial spores through the disruption of the spore structure and prevention of spore outgrowth. The control of microbial spores in foods is essential in maintaining food safety and extension of shelf-life. Thus, exploration of the mechanisms of action of AMPs such as nisin is critical for their design and effective application in the food industry. This review harmonises information on the mechanisms of bacteria inactivation from published literature and the utilisation of AMPs in the control of microbial spores in food. It highlights future perspectives in research and application in food processing.
The use of biodegradable packaging material as an alternative to conventional petrochemical-based polymers is based on the environmental issues associated with conventional materials. This review ...aims to update the existing knowledge regarding the application of starch-based biodegradable films for food packaging. From the review, it was evident that starch stands out among biopolymers due to its abundance and cost effectiveness. This review is the first of its kind, having reviewed over 100 articles/publications on starch-based biodegradable films, consolidating their current state of research and their applications for food packaging; therefore, this review provides an insight into the utilization of nanomaterials to improve the shelf life of packaging of food.
Urban civilization has a high impact on the environment and human health. The pollution level of indoor air can be 2–5 times higher than the outdoor air pollution, and sometimes it reaches up to 100 ...times or more in natural/mechanical ventilated buildings. Even though people spend about 90% of their time indoors, the importance of indoor air quality is less noticed. Indoor air pollution can be treated with techniques such as chemical purification, ventilation, isolation, and removing pollutions by plants (phytoremediation). Among these techniques, phytoremediation is not given proper attention and, therefore, is the focus of our review paper. Phytoremediation is an affordable and more environmentally friendly means to purify polluted indoor air. Furthermore, studies show that indoor plants can be used to regulate building temperature, decrease noise levels, and alleviate social stress. Sources of indoor air pollutants and their impact on human health are briefly discussed in this paper. The available literature on phytoremediation, including experimental works for removing volatile organic compound (VOC) and particulate matter from the indoor air and associated challenges and opportunities, are reviewed. Phytoremediation of indoor air depends on the physical properties of plants such as interfacial areas, the moisture content, and the type (hydrophobicity) as well as pollutant characteristics such as the size of particulate matter (PM). A comprehensive summary of plant species that can remove pollutants such as VOCs and PM is provided. Sources of indoor air pollutants, as well as their impact on human health, are described. Phytoremediation and its mechanism of cleaning indoor air are discussed. The potential role of green walls and potted-plants for improving indoor air quality is examined. A list of plant species suitable for indoor air phytoremediation is proposed. This review will help in making informed decisions about integrating plants into the interior building design.
Research efforts have shifted to creating biodegradable polymers to offset the harmful environmental impacts associated with the accumulation of non-degradable synthetic polymers in the environment. ...This review presents a comprehensive examination of the role of green microbes in fostering sustainable bioproduction of these environment-friendly polymers. Green microbes, primarily algae and cyanobacteria, have emerged as promising bio-factories due to their ability to capture carbon dioxide and utilize solar energy efficiently. It further discusses the metabolic pathways harnessed for the synthesis of biopolymers such as polyhydroxyalkanoates (PHAs) and the potential for genetic engineering to augment their production yields. Additionally, the techno-economic feasibility of using green microbes, challenges associated with the up-scaling of biopolymer production, and potential solutions are elaborated upon. With the twin goals of environmental protection and economic viability, green microbes pave the way for a sustainable polymer industry.
The emergence of new transformational technology, known as the fourth industrial revolution, has crucially opened a new window to green economic growth. The transition to low carbon, green economy, ...and green sustainability has gained momentum simultaneously in developed and developing countries. The greening policy echoes the pending climate change and its entrenching disruptions. Financial technology, or FinTech seems to be a promising direction in unlocking the green dilemma; to be concrete, FinTech and the green economy are separately documented in the literature. Against this background, the current study investigates the intersection between green economic growth and FinTech by conducting a systematic-cum-bibliometric analysis of published papers in the Scopus database with the goal of first examining the role and opportunities of implementing green FinTech as a stimulus for transition towards green economic growth in African countries and, second, identifying knowledge gaps and future policy and research directions by developing an integrated framework to help African countries in the transition to green economic growth and green FinTech. The results illustrate an increasing trend in research attention towards the green FinTech concept and its relationship with green economic growth, climate change, and greening rules and standards. A deep inspection of the mined papers indicates that future research trajectories are oriented into five different mainstreams: technology and instruments in digital finance; regulation, policies, and green FinTech; climate risk mitigation through FinTech; FinTech and environmental quality; green finance and climate change mitigation. Based on these research directions, an integrated framework was conceptualised that aims to deliver green economic growth using FinTech as a vehicle of transition for African countries.
Introduction Kefir beverage has beneficial microorganisms that have health-giving properties; therefore, they have a good potential to be probiotic. This study evaluated the probiotic potential, ...technological, and safety characteristics of Enterococcus faecalis , Lactococcus lactis , and Pichia fermentans isolated from traditional kefir beverages. Method First, isolates were evaluated in terms of resistance to acid, alkali, bile salts, trypsin, and pepsin of the gastrointestinal tract. The auto-aggregation and co-aggregation ability of isolates were measured using spectrophotometry. Antimicrobial activities were assayed against important food-borne pathogens using the agar well diffusion method. Moreover, gamma-aminobutyric acid (GABA) production was investigated by thin-layer chromatography (TLC). Result Among the isolates, P. fermentans had an 85% total survival rate, but its amount reached below 6 log CFU/ml which is considered non-resistant, and it showed the highest auto-aggregation (74.67%). Moreover, only L. lactis showed antimicrobial activity and had the highest co-aggregation with E. coli PTCC 1338 (54.33%) and L. monocytogenes ATCC 7644 (78%). Finally, an evaluation of the technological and safety characteristics of the strains showed that the strains produced GABA and were safe. Discussion Although the isolates were not resistant to the gastrointestinal tract, their supernatant contained valuable natural compounds, including antioxidants, GABA, and antimicrobials, which can be used to produce functional foods and medicines. In addition, other approaches, such as increasing the initial number of strains, using foods as carriers of isolates, and encapsulating the isolates, can effectively increase the survivability of isolates in the gastrointestinal tract.
Extending shelf-life of food, ensuring it is safe for consumers and meeting regulatory standards is the food industry’s governing principle. Food safety is an essential aspect of food processing. ...Spores-forming microbes such as Bacillus spp. and Clostridium spp. are problematic in the food industry because of their ability to form endospores and survive processing conditions. Hence, their germination in food poses a threat to both shelf-life and safety of food. This paper reports on the current state of supercritical fluid carbon dioxide (SF-CO
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) application in the inactivation of spores-forming microbes in food. Unlike high hydrostatic pressure and thermal processes which struggle to deactivate and destroy spores, and if they do, it impacts adversely on the food nutritional and quality attributes. This technique is viable to inactivate spores and maintain the foods structural and nutritional characteristics. The mechanisms of inactivation can be grouped into: (1) release of cellular content due to rupture of the cell wall, coat and cortex, and disruption of membranes, (2) degradation of proteins as a result of interaction with permeated and penetrated SF-CO
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and (3) deactivation of enzymatic activities. It was discovered that the synergistic effect of ultrasound another non-thermal technique or addition of co-solvent such as water, hydrogen peroxide and ethanol or antimicrobial peptide greatly enhanced inactivation of spores. This work harmonizes published perspectives on spores’ inactivation mechanisms, and will help inform further research into the application of SF-CO
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in the sterilization of food products.
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