The intensive economic activity along the Bulgarian Black Sea coast is causing serious changes in the quality of the river water. In view of the topicality of the problem, the main goal of this article is to emphasize the water quality as a necessary key component in the water&ndash:energy&ndash:food nexus by determining the status of the surface waters of selected Bulgarian Black Sea tributaries from the point of view of their physicochemical characteristics. The research is based on the Water Framework Directive (WFD)&mdash:2000/60/EU and the relevant national legislation. In the present study, the Canadian Complex Water Quality Index (CCME, WQI) was applied to determine the quality of river waters. The novelty in the present study is a definite and necessary emphasis on the opinion that the analysis and assessment of water quality should become an integral part of all studies of the water&ndash:energy&ndash:food nexus.

The water–energy–food (WEF) nexus is an integrated conceptual tool for achieving sustainable development especially for countries facing limitations in one or more of its three pillars. The approach relies on bringing different stakeholders from the water, food and energy sectors together to collaboratively plan and adopt a holistic approach to resources management. This enables them to address sector-specific issues and develop a comprehensive understanding of the connected sectors leading to better outcomes. However, WEF nexus implementation is currently in its infancy in many countries and stakeholders are in the process of learning how to effectively communicate and collaborate with each other. In this paper, we report the state of the WEF nexus in Jordan, a dry country grappling with water, energy and food production challenges in a changing climate. Stakeholders from line ministries, academics, private sector players and non-state actors were brought together to discuss the status of the WEF nexus and identify challenges that need to be overcome for full realization of the WEF nexus as an operational framework for integrated development at country level. Stakeholders identified 7 cardinal lessons in the process of WEF nexus implementation in Jordan. These are that (i) data/information sharing is vital (ii) WEF nexus requires funding, (iii) collaborations among actors is key, (iv) inclusivity in planning is necessary, (v) clear responsibilities and boundaries among stakeholders are needed, (vi) sustainability and cohesion are a must and (vii) building trust among and within organizations is a primary ingredient for success. A deeper understanding of the interrelated dynamics of these challenges is required to foster the WEF nexus in Jordan as the issues are grave but not insurmountable. It is therefore suggested that deliberate efforts are needed from a technical and policy angle to ensure full operationalization of the WEF nexus approach in Jordan and elsewhere.

This comprehensive work explores the multifaceted field of electrolyzed water (EW) and its crucial role in altering the textural characteristics of various food categories. The analysis begins by providing a clear explanation of EW and its different types, including slightly acidic (AC) EW, plasma-activated EW, neutralized EW, alkaline EW, and weakly ACEW. The review highlights the novelty of EW in preserving food quality, making it a significant alternative to various cleaning and disinfecting methods. The focus then shifts to the applications of EW, examining the impact of different EW types on the textural compositions of various food categories. The examination of the textural profile of foods, which is a crucial determinant of consumer preference, is comprehensively conducted across various categories, encompassing baked goods, meat and poultry, marine foods, fruits and vegetables, as well as ready-to-cook items like noodles. Furthermore, the review investigates the combined effects of EW, when utilized in conjunction with other technologies. The integration of EW with ultrasound, high-pressure processing, plasma activation, slurry ice, and other technologies, assessing their collective impact on textural attributes, was explored. As a consequence, this paper examines the present uses and impacts of electrolyzed water on the texture of food and also investigates its potential synergies with other technologies. The thorough analysis presented here establishes a basis for future research directions in this rapidly developing area, facilitating the exploration of inventive methods for food processing and preservation.

The article was published under CC BY-NC-ND 4.0 license. | In this study, starches were isolated from rhizomes and seeds of water lily (Nymphaea lotus) using cold distilled water. The structural and physicochemical properties of the isolated starches were compared with potato, rice, and maize starches. The amylose content (g/100 g) of rhizome, seed, potato, rice, and maize was 23.03, 24.5. 25.17, 21.26, and 19.83, respectively. The SEM granule size (µm) of rhizome, seed, potato, and maize starches were 11.19±3.69, 3.56±0.92, 30.63±11.09, and 7.97±1.48, respectively. The X-ray diffraction polymorph of rhizome, seed, rice, and maize demonstrated type A, whereas potato exhibited B-type. The deconvoluted ATR-FTIR indicates low level of ordered structure in the external region of rhizome starch. The RVA pasting temperature (71.9 °C) and setback viscosity (1292.5 cP) of rhizome was lower than seed (78.3 °C and 3228.5 cP, respectively). However, peak viscosity (7201 cP) of rhizome was higher than seed (4105 cP). Rhizome and seed starches can be used where high viscosifying than rice and maize starches and better shear breakdown resistance than potato starches are required. This study indicated starches of N. lotus have medium amylose%, small granular size, hydrophillic nature, and high peak viscosity of potential to promote for development of products in food and non-food industries.

In this study, starches were isolated from rhizomes and seeds of water lily (Nymphaea lotus) using cold distilled water. The structural and physicochemical properties of the isolated starches were compared with potato, rice, and maize starches. The amylose content (g/100 g) of rhizome, seed, potato, rice, and maize was 23.03, 24.5. 25.17, 21.26, and 19.83, respectively. The SEM granule size (µm) of rhizome, seed, potato, and maize starches were 11.19±3.69, 3.56±0.92, 30.63±11.09, and 7.97±1.48, respectively. The X-ray diffraction polymorph of rhizome, seed, rice, and maize demonstrated type A, whereas potato exhibited B-type. The deconvoluted ATR-FTIR indicates low level of ordered structure in the external region of rhizome starch. The RVA pasting temperature (71.9 °C) and setback viscosity (1292.5 cP) of rhizome was lower than seed (78.3 °C and 3228.5 cP, respectively). However, peak viscosity (7201 cP) of rhizome was higher than seed (4105 cP). Rhizome and seed starches can be used where high viscosifying than rice and maize starches and better shear breakdown resistance than potato starches are required. This study indicated starches of N. lotus have medium amylose%, small granular size, hydrophillic nature, and high peak viscosity of potential to promote for development of products in food and non-food industries.

This narrative review was aimed at collecting updated knowledge on the risk factors, illnesses caused, and measures for the prevention of protozoan infections transmitted by food and drinking water. Reports screened dated from 2019 to the present and regarded global prevalence in food handlers, occurrence in food and drinking water, impact on human health, and recently reported outbreaks and cases of severe infections attributable to the dietary route. <i>Cryptosporidium</i> spp., <i>Cyclospora cayetanensis</i>, <i>Entamoeba histolytica</i>, and <i>Cystoisospora belli</i> were the protozoans most frequently involved in recently reported waterborne and foodborne outbreaks and cases. <i>Blastocystis hominis</i> was reported to be the most widespread intestinal protozoan in humans, and two case reports indicated its pathogenic potential. <i>Dientamoeba fragilis</i>, <i>Endolimax nana</i>, and <i>Pentatrichomonas hominis</i> are also frequent but still require further investigation on their ability to cause illness. A progressive improvement in surveillance of protozoan infections and infection sources took place in developed countries where the implementation of reporting systems and the application of molecular diagnostic methods led to an enhanced capacity to identify epidemiological links and improve the prevention of foodborne and waterborne protozoan infections.

The study reviewed the applications of the water–energy–food (WEF) nexus for knowledge generation and decision-making in the Global South. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses protocol identified 336 studies from the Web of Science and Scopus datasets. One hundred eighty-five articles applied WEF nexus tools to improve the understanding of WEF nexus interactions and to show the potential of nexus applications. The other articles (151) focused on nexus applications to guide planning and decision support for resource allocation and policy formulation. Environment, climate, ecosystems, land, and socioeconomics were other popular nexus dimensions, while waste and economy were considered to a lesser extent. Limitations associated with nexus applications included unavailability of data, uncertainties from data sources, scale mismatch and bias. The inability of nexus tools to capture the complex realities of WEF interactions is hindering adoption, especially for policy formulations and investment planning. Data limitations could be solved using a sound scientific basis to correct uncertainties and substitute unavailable data. Data gaps can be bridged by engaging stakeholders, who can provide local and indigenous knowledge. Despite the limitations, applying nexus tools could be useful in guiding resource management. Limitations associated with nexus applications included – investment planning. Plausible pathways for operationalising the WEF nexus are discussed.

The WEF Nexus Index’s quantitative perspective provides a way to evaluate the trade-offs that need to be taken into account for sustainable development. Morocco’s natural resources are being impacted by climate change, and the demand for energy, water, and food are increasing the pressure on these resources. Academics are becoming more interested in measuring the synergies and trade-offs between this resource. The purpose of this paper is to offer an interpretation of how the Morocco WEF Nexus Index has changed over the course of 5 years, as determined by open databases. The index’s value decreased and Morocco’s ranking deteriorated during this period, as evidenced by the results. The results are useful for evaluating Morocco’s progress in managing integrated resources and aiding in decision-making and policy development. On an interactive website, A group of visual representations linked to WEF Nexus Index has been put together.

Water, energy and food (WEF) are important strategic resources for economic development in arid agriculture-based regions. Analyzing development indicators in the management of limited resources to achieve sustainability on a time scale is one of the basic goals of this research. Therefore, a system dynamics model was developed to analyze the WEF system resource flow relationship to achieve sustainable resource development. First, the subsystems of WEF resources were created and their dynamic relationship was formed in the form of a logical loop in a 10-year time frame. The evolution of 7 years (from 2015 to 2022) was taken into consideration to predict the 3-year period (from 2023 to 2025). The results showed that the reduction of water resources exploitation rate in China in interaction with agricultural productivity has automatically improved energy consumption and the nexus index. In China, a dynamic balance between WEF with a focus on water is recommended for planning. HIGHLIGHTS A dynamic relationship is evaluated for the water, agriculture and economy nexus.; The role of water and energy productivity in food security and industrial development has been analyzed.;