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Khalifa SAM, Shetaia AA, Eid N, Abd El-Wahed AA, Abolibda TZ, El Omri A, Yu Q, Shenashen MA, Hussain H, Salem MF, Guo Z, Alanazi AM, El-Seedi HR. Green Innovation and Synthesis of Honeybee Products-Mediated Nanoparticles: Potential Approaches and Wide Applications. Bioengineering (Basel) 2024; 11:829. [PMID: 39199787 PMCID: PMC11351265 DOI: 10.3390/bioengineering11080829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Revised: 07/26/2024] [Accepted: 08/09/2024] [Indexed: 09/01/2024] Open
Abstract
Bee products, abundant in bioactive ingredients, have been utilized in both traditional and contemporary medicine. Their antioxidant, antimicrobial, and anti-inflammatory properties make them valuable for food, preservation, and cosmetics applications. Honeybees are a vast reservoir of potentially beneficial products such as honey, bee pollen, bee bread, beeswax, bee venom, and royal jelly. These products are rich in metabolites vital to human health, including proteins, amino acids, peptides, enzymes, sugars, vitamins, polyphenols, flavonoids, and minerals. The advancement of nanotechnology has led to a continuous search for new natural sources that can facilitate the easy, low-cost, and eco-friendly synthesis of nanomaterials. Nanoparticles (NPs) are actively synthesized using honeybee products, which serve dual purposes in preventive and interceptive treatment strategies due to their richness in essential metabolites. This review aims to highlight the potential role of bee products in this line and their applications as catalysts and food preservatives and to point out their anticancer, antibacterial, antifungal, and antioxidant underlying impacts. The research used several online databases, namely Google Scholar, Science Direct, and Sci Finder. The overall findings suggest that these bee-derived substances exhibit remarkable properties, making them promising candidates for the economical and eco-friendly production of NPs.
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Affiliation(s)
- Shaden A. M. Khalifa
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China;
- Neurology and Psychiatry Department, Capio Saint Göran’s Hospital, Sankt Göransplan 1, 112 19 Stockholm, Sweden
| | - Aya A. Shetaia
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt; (A.A.S.); (N.E.)
| | - Nehal Eid
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt; (A.A.S.); (N.E.)
| | - Aida A. Abd El-Wahed
- Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt;
| | - Tariq Z. Abolibda
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia; (M.A.S.); (A.M.A.)
| | - Abdelfatteh El Omri
- Surgical Research Section, Department of Surgery, Hamad Medical Corporation, Doha 3050, Qatar;
- Vice President for Medical and Health Sciences Office, QU-Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Qiang Yu
- Polysaccharides of Jiangxi Province, Nanchang University College of Food Science and Technology, 235 Nanjing East Road, Nanchang 330047, China;
| | - Mohamed A. Shenashen
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia; (M.A.S.); (A.M.A.)
- National Institute for Materials Science (NIMS), 1-2-1 Sengen, Tsukuba-Shi 305-0047, Ibaraki-Ken, Japan
| | - Hidayat Hussain
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, 06120 Halle (Saale), Germany;
| | - Mohamed F. Salem
- Department of Environmental Biotechnology, Genetic Engineering and Biotechnology Research Institute, GEBRI, University of Sadat City, Sadat City P.O. Box 79, Egypt;
| | - Zhiming Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Abdulaziz M. Alanazi
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia; (M.A.S.); (A.M.A.)
| | - Hesham R. El-Seedi
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China;
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt; (A.A.S.); (N.E.)
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia; (M.A.S.); (A.M.A.)
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Rahman FU, Zhu Q, Zhang K, Kang X, Wang X, Chen W, Li X, Zhu X. Transcriptome and metabolome analyses provide insights into the fruit softening disorder of papaya fruit under postharvest heat stress. Food Chem 2024; 460:140771. [PMID: 39128369 DOI: 10.1016/j.foodchem.2024.140771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 07/22/2024] [Accepted: 08/03/2024] [Indexed: 08/13/2024]
Abstract
Heat stress in summer causes softening disorder in papaya but the molecular mechanism is not clear. In this study, papaya fruit stored at 35 °C showed a softening disorder termed rubbery texture. Analysis of the transcriptome and metabolome identified numerous differentially expressed genes (DEGs) and differentially accumulated metabolites (DAMs) between the fruit stored at 25 °C and 35 °C. The DEGs and DAMs related to lignin biosynthesis were upregulated, while those related to ethylene biosynthesis, sucrose metabolism, and cell wall degradation were downregulated under heat stress. Co-expression network analysis highlighted the correlation between the DEGs and metabolites associated with lignin biosynthesis, ethylene biosynthesis, and cell wall degradation under heat stress. Finally, the correlation analysis identified the key factors regulating softening disorder under heat stress. The study's findings reveal that heat stress inhibited papaya cell wall degradation and ethylene production, delaying fruit ripening and softening and ultimately resulting in a rubbery texture.
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Affiliation(s)
- Faiz Ur Rahman
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China
| | - Qiunan Zhu
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China
| | - Keyuan Zhang
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China
| | - Xinmiao Kang
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China
| | - Xiangting Wang
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China
| | - Weixin Chen
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China
| | - Xueping Li
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China
| | - Xiaoyang Zhu
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China.
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Hamzah MH, Mohd Basri MS, Maringgal B, Mohd Ali M, Wondi MH, Che Man H, Gatuk Abdulloh S. Exploring Dabai ( Canarium odontophyllum), Indigenous Fruit of Borneo: A Review of Nutritional Values, Potential Uses, Emerging Application in Essential Oil Processing, and Health Benefits. PLANTS (BASEL, SWITZERLAND) 2022; 11:2646. [PMID: 36235511 PMCID: PMC9572975 DOI: 10.3390/plants11192646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/29/2022] [Accepted: 10/02/2022] [Indexed: 06/16/2023]
Abstract
Dabai (Canarium odontophyllum) is a fruit-bearing plant native to Borneo. Its fruit is an indigenous seasonal fruit that is considered to be underutilized due to its short shelf life. However, new products have been developed to ensure a continuous supply of dabai fruit throughout the year. Hence, the exploration of dabai fruits in characterizations and utilization for food products and essential oil has expanded exponentially. This review addresses the nutritional values, health benefits, potential food products, and essential oil processing of dabai fruit. All parts of dabai fruit, such as the pulp, skin, and kernel, contain a considerable amount of bioactive compounds, dietary fiber, and nutrients. Moreover, dabai fruit has also been proven to have health benefits such as an antioxidant capacity, cholesterol reduction, diabetes type 2 prevention, and reduction in the risk of heart disease. Some potential dabai-based food products and oil processing of dabai are also highlighted. The future perspectives and challenges concerning the potential uses of dabai are critically addressed at the end of this review. Based on this review, it is proven that dabai has various health benefits and represents a potential breakthrough in the agricultural and food industries.
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Affiliation(s)
- Muhammad Hazwan Hamzah
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- SMART Farming Technology Research Centre, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Mohd Salahuddin Mohd Basri
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Laboratory of Biopolymer and Derivatives, Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Bernard Maringgal
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan 94300, Sarawak, Malaysia
| | - Maimunah Mohd Ali
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Mohd Hafizz Wondi
- Faculty of Plantation and Agrotechnology, Universiti Teknologi MARA Cawangan Sarawak, Kampus Mukah, K.M 7.5 Jalan Oya, Mukah 96400, Sarawak, Malaysia
| | - Hasfalina Che Man
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- SMART Farming Technology Research Centre, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Sukardi Gatuk Abdulloh
- Department of Agro-Industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, Jawa Timur, Indonesia
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Prasad K, Singh G, Singh SK, Pradhan J, Kumar U, Singh H. Plant extract and essential oil coating prolongs shelf life and maintains keeping quality of papaya fruit during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Killi Prasad
- Department of Horticulture, Tirhut College of Agriculture, Dholi Dr. Rajendra Prasad Central Agricultural University (RPCAU) Pusa Samastipur India
| | - Gurpreet Singh
- Department of Horticulture, Post‐Graduate College of Agriculture (PGCA) Dr. Rajendra Prasad Central Agricultural University (RPCAU) Pusa Samastipur India
| | - Sanjay Kumar Singh
- Department of Plant Pathology, Post‐Graduate College of Agriculture (PGCA) Dr. Rajendra Prasad Central Agricultural University (RPCAU) Pusa Samastipur India
| | - Jyostnarani Pradhan
- Department of Botany and Plant Physiology, Post‐Graduate College of Agriculture (PGCA) Dr. Rajendra Prasad Central Agricultural University (RPCAU) Pusa Samastipur India
| | - Udit Kumar
- Department of Horticulture, Post‐Graduate College of Agriculture (PGCA) Dr. Rajendra Prasad Central Agricultural University (RPCAU) Pusa Samastipur India
| | - Hemlata Singh
- Department of Botany and Plant Physiology, Post‐Graduate College of Agriculture (PGCA) Dr. Rajendra Prasad Central Agricultural University (RPCAU) Pusa Samastipur India
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Optimization of silk fibroin coating during storage using response surface methodology and its effect on the physicochemical properties of Solanum ferox (S. ferox). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01448-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Cai J, Wu Z, Hao Y, Liu Y, Song Z, Chen W, Li X, Zhu X. Small RNAs, Degradome, and Transcriptome Sequencing Provide Insights into Papaya Fruit Ripening Regulated by 1-MCP. Foods 2021; 10:1643. [PMID: 34359513 PMCID: PMC8303378 DOI: 10.3390/foods10071643] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/04/2021] [Accepted: 07/13/2021] [Indexed: 11/17/2022] Open
Abstract
As an inhibitor of ethylene receptors, 1-methylcyclopropene (1-MCP) can delay the ripening of papaya. However, improper 1-MCP treatment will cause a rubbery texture in papaya. Understanding of the underlying mechanism is still lacking. In the present work, a comparative sRNA analysis was conducted after different 1-MCP treatments and identified a total of 213 miRNAs, of which 44 were known miRNAs and 169 were novel miRNAs in papaya. Comprehensive functional enrichment analysis indicated that plant hormone signal pathways play an important role in fruit ripening. Through the comparative analysis of sRNAs and transcriptome sequencing, a total of 11 miRNAs and 12 target genes were associated with the ethylene and auxin signaling pathways. A total of 1741 target genes of miRNAs were identified by degradome sequencing, and nine miRNAs and eight miRNAs were differentially expressed under the ethylene and auxin signaling pathways, respectively. The network regulation diagram of miRNAs and target genes during fruit ripening was drawn. The expression of 11 miRNAs and 12 target genes was verified by RT-qPCR. The target gene verification showed that cpa-miR390a and cpa-miR396 target CpARF19-like and CpERF RAP2-12-like, respectively, affecting the ethylene and auxin signaling pathways and, therefore, papaya ripening.
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Affiliation(s)
| | | | | | | | | | | | | | - Xiaoyang Zhu
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China; (J.C.); (Z.W.); (Y.H.); (Y.L.); (Z.S.); (W.C.); (X.L.)
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Pace B, Cefola M. Innovative Preservation Technology for the Fresh Fruit and Vegetables. Foods 2021; 10:foods10040719. [PMID: 33805357 PMCID: PMC8066757 DOI: 10.3390/foods10040719] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 03/24/2021] [Accepted: 03/27/2021] [Indexed: 02/07/2023] Open
Abstract
The preservation of the freshness of fruits and vegetables until their consumption is the aim of many research activities. Quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper postharvest preservation technologies in order to preserve the initial quality and limit microbial decay. Nowadays, for each step of supply chain (packing house, cold storage rooms, precooling center, refrigerate transport and distribution), are available innovative preservation technologies that, alone or in combination, could improve the fresh products in order to maintain the principal quality and nutritional characteristics. The issue groups five original studies and two comprehensive reviews within the topic of preservation technologies related to innovative packaging and postharvest operation and treatments, highlighting their effect on quality keeping.
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