Abiotic factors pose a significant constraint for food security and agricultural production worldwide, and the issue has been exacerbated by extreme and rapid climate change. Heat and drought are the most important limiting factors that have a significant influence on crop growth and production. For better management, it is critical to understand the biochemical, ecological and physiological responses to these stresses. Plant responses to these challenges may be divided into three categories: phonological, physiological and biochemical. This review gives a thorough description of plant adaptations towards drought and heat stress, with a particular emphasis on identifying similarities and variations. As a result of physical damage, biological disruption and biochemical abnormalities, suboptimal water supplies and unusual temperatures negatively impact crop development and yields. However, both of these stressors have a wide range of impacts and are thus complex to explain in terms of mechanics. More profound knowledge of how plants respond to various challenges can lead to more practical solutions and management. A distinctive aspect of the phenomenon is comparing fundamental behaviour with abiotic stresses.
Food waste is one of the most important issues affecting modern food systems, with estimates indicating that almost one-third of food is either lost or wasted throughout the food supply chain, resulting in substantial environmental and socioeconomic consequences. We generate tonnes of edible and non-food wastes each year that is lost through inadequate storage or transportation, improper handling, adverse weather conditions, customer behaviour, a lack of cold storage or rejection in relation to aesthetic standards. Reduction in food loss and waste may result in more food for everyone, lower greenhouse gas emissions, less strain on water and land resources, higher productivity, economic development and more sustainable communities. This can be attained by adopting green, digital, innovative and enhanced technologies that are increasingly being used to prevent, reuse and recycle food waste. It has also been explored briefly how food waste might be recycled, waste minimised at source by technological options including machine learning etc. and utilised as a source of energy, biofuels, and nutrients in the agricultural industry. The present study discusses the technological advancement in nanotechnology, digital and green extraction technologies that are promising in the battle to decrease food waste and increase food security. It also explores the digital innovations in novel apps, platforms, social media for preventing and monitoring food waste and loss to raise public awareness. Finally, proposals for reducing waste through public awareness and necessary measures for governments are also presented.
The present work aimed to formulate an artisanal hamburger using alpaca (Vicugna pacos) meat and essential oils from rosemary (Rosmarinus officinalis) and parsley (Petroselinum crispum) at concentrations of 0.5% and 1.0%. For this, essential oils were extracted. Microbiological analysis for Escherichia coli, Salmonella sp., and Staphylococcus was carried out for seven days. In addition, sensory attributes (color, odor, flavor, and texture) were characterized by 30 untrained panelists (university students). Essential yield oils of 0.734% were obtained for each essential oil. After seven days of monitoring, the hamburgers did not show the presence of microbiological parameters. Significant (p < 0.001) differences for concentrations and attributes were observed. However, essential oil of parsley at 0.5% presented higher scores of odors, taste, and texture than rosemary. It was concluded that our methodology allowed us to improve the product's shelf life, antimicrobial effect, and acceptability, guaranteeing good quality and nutritious products.
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