Food Industry By-products Research Articles

Use of Meat Industry By-products in Pet Food Industry: Prospects and Sustainability for Startups in India

With the increasing nuclear family, urbanization, incidents of theft, and isolation in society in the last decades there has been a drastic rise in the number of companion animals, especially pet dogs in the country. The pet food industry is witnessing rapid growth due to the increasing demand for pet foods since pet owners are much more aware of well-being and a balanced diet. India is one of the emerging pet food markets in Asia-Pacific. The country imports 45-50% of pet food to meet the domestic requirements. Therefore there is a huge opportunity in the Indian Pet Food Industry and immense potential to venture into the pet food segment. With a series of opportunities, the sector also witnessed a few challenges which include the absence of a uniform regulatory framework, isolated government policies, higher taxation for pet food compared to other food processing industries, and scattered availability of raw materials. This article throws light on the prospects, sustainability, regulation issues, scope, and opportunities for start-ups in the pet food manufacturing segment by utilizing meat industry by-products as the primary source of protein components to produce cost-effectively and meet the recommended nutritional standards to fulfill the present demands of pet foods.

Anti-inflammatory potential of mycoprotein peptides obtained from fermentation of Schizophyllum commune DS1 with young apples

Fermenting edible filamentous fungi with food industry by-products, such as young apples, shows promise for producing mycoproteins and functional peptides. This study aimed to evaluate the production of mycoprotein by fermenting different edible-grade filamentous fungi using young apples as a substrate. Schizophyllum commune DS1 (DS1) demonstrated significant potential for generating mycoprotein, yielding 33.56 ± 0.82 %. From the hydrolysis of DS1 mycoprotein, three polypeptides were identified with the capacity of inhibiting nitric oxide synthase (iNOS): DNIQGITKPAIR (DR12), SDNAFGGR (SR8), and ASDPSGF (AF7). Computational analysis, including bioinformatics and molecular docking, indicated their high affinity for inhibiting iNOS, with binding energies of −452.8157 kcal/mol, −388.0222 kcal/mol, and −323.8843 kcal/mol, respectively. This binding was facilitated through various interactions such as electrostatic forces, π-π interactions, hydrogen bonds, and non-covalent interactions, resulting in potential anti-inflammatory properties. Furthermore, cell experiments using RAW264.7 macrophages demonstrated that these peptides effectively suppressed nitric oxide production in a dose-dependent manner. Additionally, they reduced the production of inflammatory cytokines, such as interleukin-6 (IL-6), interleukin-1β (IL-1β), inducible iNOS, and cell apoptosis. In conclusion, this study presents a novel approach for developing plant-based mycoproteins and a new source for discovering food-derived bioactive peptides.

Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beef

Consumers are raising concerns over the ethical and social acceptability of feeding regimes used in animal-based food productions. However, the use of agro-industrial by-products, such as hazelnut skins as a strategy to reduce the environmental impact of livestock production may be negatively perceived from the consumer's perspective. Here, we investigated the factors predicting consumers' intentions to try meat obtained from cattle fed hazelnut skins. Nine hundred Italian regular meat consumers were recruited via an online provider of market research panels. Three different framings were presented to consumers as meat products fed with food industry by-products vs possessing either feed quality or an environmental benefit. Consumers generally responded positively to the product when they were informed that it helps promote sustainable production, reduces food waste, or improves feed quality, with no significant difference between framings. Consumers who reported not to be very concerned about feeding methods and to have a low green self-identity tended to be more skeptical towards the use of alternative feeds. The level of neophobia significantly influenced the respondents' risk perceptions. Our findings suggest that product characteristics and risk and benefit perceptions will significantly influence the acceptance of hazelnut skins as feed ingredient. The factor “environmental benefits” was a key predictor of “willingness to try”, while concerns about the potential health effects were identified as a major barrier to accepting novel feed alternatives. This research confirms the great need to educate consumers in order to empower meat choices that are environmentally friendly at the production system level.

Current progress in the valorization of food industrial by-products for the development of functional food products

Current progress in the valorization of food industrial by-products for the development of functional food products

Efficacy of Food Industry By-Product β-Glucan/Chitin–Chitosan on Lipid Profile of Overweight and Obese Individuals: Sustainability and Nutraceuticals

Fat-binding nutraceutical supplements have gained considerable attention as potential cholesterol-lowering strategies to address dyslipidemia in overweight and obese individuals. This study aimed to evaluate the effects of a polysaccharide-rich compound containing β-glucan/chitin–chitosan (βGluCnCs) on lipid profiles and lipoprotein function. In a prospective, two-arm clinical trial, 58 overweight and obese individuals were randomized to receive either 3 g/day of βGluCnCs or a placebo (microcrystalline cellulose) for 12 weeks. Serum lipids and lipoprotein functions were assessed at baseline and at 4-week intervals throughout the study. The administration of βGluCnCs led to a significant increase in HDL cholesterol (HDLc) levels and improved HDLc/non-HDLc and HDLc/total cholesterol (TC) ratios, while reducing apolipoprotein B (ApoB) levels (p < 0.05). However, the intervention did not affect HDL particle diameter, particle number, or lipoprotein functionality. Women demonstrated greater sensitivity to changes in HDLc during βGluCnCs supplementation, whereas men exhibited a significant reduction in ApoB levels. When stratified by baseline LDL cholesterol (LDLc) levels (cut-off: 130 mg/dL), the increase in HDLc and the ApoA1/ApoB ratio was found in the low-LDL group. In contrast, the high-LDL group experienced a significant reduction in atherogenic non-LDLc and LDLc, along with an improvement in HDL’s antioxidant capacity after βGluCnCs intervention. These changes were not statistically significant in the placebo group. In conclusion, our study demonstrated that daily supplementation with βGluCnCs significantly improved lipid profiles, with effects that varied based on sex and baseline LDLc levels.

Physical, functional and bioactive properties of microencapsulated powders from banana pseudostem and inflorescence extracts

Application of agricultural by-products in the functional food and beverage industry is currently gaining prominence. Banana (Musa spp) is a popular tropical fruit with global production of 124.97 million tonnes. The banana production industry contributes to large amount of solid waste/ banana by-products, such as, pseudostem and inflorescence. Palayankodan (Musa × paradisiaca Mysore AAB group), Nendran (Musa × paradisiaca AAB group) and Njalipoovan (Musa × paradisiaca AB group) are three popular and common cultivars in Kerala, a state in South India. The present study was aimed to extract the potential bioactive compounds from the pseudostem and inflorescence of the above-mentioned cultivars and to standardise the process of microencapsulation using spray drying. Ultrasonication assisted extraction using ethanol as solvent was carried out. The extract and wall material parameters were standardised for microencapsulation. The encapsulated powders were analysed for encapsulation yield, retention efficiency, physical properties, phytochemical composition, antioxidant potential and anti-diabetic activity. The encapsulation yields and retention efficiencies of the encapsulated powders were found to be approximately 75 and 70.51%, respectively. Results revealed that the powders exhibited lower bulk density, good solubility and reconstitutability. Scanning electron microscopy was also conducted to reveal the particle morphology. All the powders exhibited smooth, spherical shape, with no pores. The phenolic and flavonoid contents of the encapsulated pseudostem and inflorescence extract powders ranged from 2.75 to 3.13 mg GAE/ g of powder and 34.83 to 46.67 mg QE/g of powder, respectively. The present study also reported the in vitro bioactive properties, in terms of antioxidant and anti-diabetic activities of the encapsulated powders. The HPLC analysis of the microencapsulated powders revealed the presence of gallic acid, protocatechuic acid, trans cinnamic acid, trans ferulic acid, epicatechin and syringic acid. It is clear from the study that the encapsulated powders from banana by-products have a great potential to be utilised by the functional food industry.Graphical

Assessment of chitosan-PVA hydrogels infused with marine collagen peptides for potential wound healing applications

Ideal wound dressings should show enhanced moisture management at the wound site, antibacterial and physical barrier, and mechanical robustness. Additionally, it should be easy to apply to the wound and be biocompatible and non-toxic. In this study, a linker-free freeze-thaw procedure was used to create an array of chitosan/PVA hydrogels blended with commercially available marine collagen peptides. Marine collagen peptides (CP) are easily available as by-products of the marine food industry and are an inexpensive and novel source of biomaterial in this field. The different weight ratios of chitosan, PVA, and CP influenced the hydrogel properties such as swelling, gel content, evaporation, and mechanical properties. Furthermore, SEM and ATR-FTIR were used to characterize the hydrogels generated under ideal conditions. After 24 h, the optimum hydrogel (chitosan:PVA:CP ratio of 1:5:1) showed a water absorption capacity of up to 900 %, a gel content of 80 %, and a 40 % evaporation rate. The physical interactions between marine collagen peptide and gel-forming components were validated by ATR-FTIR spectra, and the hydrogel kept a sufficient porous structure for potential wound dressing application. To test the mechanical integrity of the hydrogels, compression testing was carried out showing a compressive modulus of up to ∼40 kPa. The addition of marine collagen peptide in the chitosan/PVA hydrogel increased its wettability, antimicrobial capabilities, and hemostatic properties. Furthermore, the hydrogel preparation procedure is simple and does not use toxic chemicals, serving as a model for developing safe and effective hydrogel wound dressing.

Microscopic study of proteins, starch and cell walls in potato trimmings

Potato trimmings are an undervalued food industry by-product and represent a potential source of valuable nutrients such as potato proteins. Cryo-scanning electron microscopy, atomic force microscopy, fluorescence microscopy and Raman microscopy were used to define the structural organisation of the protein fraction in this food side stream. The complementarity of the techniques allowed to localise the proteins in potato trimmings but also revealed the microstructure of these proteins, which were mainly present as aggregates in the cytoplasm, near starch granules and within gelatinised starch. Globules in the aggregates ranged in size from 0.1 to 0.25 μm. Upon acid-based stabilisation, differences in the microstructure of both gelatinised starch and cell walls were observed. These were most apparent in samples stabilised by steered fermentation, and it is suggested that these changes have caused the improved protein extractability (+41%) observed in these samples. A multipronged microscopy approach helps to elucidate the impact of acid-based stabilisation techniques and might explain the positive effect of the stabilisations on protein extractability.

In vitro and invivo investigation of the biological action of xylooligosaccharides derived from industrial waste.

Xylooligosaccharides (XOS) are prebiotics of significant biological value that can be obtained through cost-effective purification of agricultural waste. The present research featured invitro and invivo investigation of prebiotic effects of xylooligosaccharides derived from wheat bran powder and brewer's spent grain. Prebiotic activity of Lactobacillus. fermentum, Lactobacillus. casei, and Bifidobacterium spp. was investigated invitro using standard selective media. 16S rRNA quantitative PCR used for invitro and invivo investigation quantified relative abundance of Bifidobacterium spp., Lactobacillus spp., and Akkermansia. muciniphila in samples of fecal matter, cecal content, and intestinal tissue. Research revealed a favorable association between XOS concentration and both bacterial count and diameter of resultant colonies. The standard strain of L. casei showed no noticeable effect on growth rate. Bifidobacterium spp. proliferation in intestinal tissue was validated via invivo tests using XOS obtained from wheat bran powder and brewer's spent grain. Findings indicated increased prevalence of the A. muciniphila species and the presence of XOS showed a protective function in preserving the structural integrity of intestinal mucus secretions. The presence of XOS in food indicated direct association with proliferation of Bifidobacterium spp. and A. muciniphila spp. Study results suggest that XOS extracted through enzymatic hydrolysis in Mongolian food industry by-products such as wheat bran products and brewer's spent grain exhibit prebiotic properties that justify XOS manufacture on a large scale and incorporation of XOS as nutritional enhancement in food products and pharmaceuticals.

New Origins of Yeast, Plant and Bacterial-Derived Extracellular Vesicles to Expand and Advance Compound Delivery.

Extracellular vesicles (EVs) constitute a sophisticated molecular exchange mechanism highly regarded for their potential as a next-generation platform for compound delivery. However, identifying sustainable and biologically safe sources of EVs remains a challenge. This work explores the emergence of novel sources of plant and bacterial-based EVs, such as those obtained from food industry by-products, known as BP-EVs, and their potential to be used as safer and biocompatible nanocarriers, addressing some of the current challenges of the field. These novel sources exhibit remarkable oral bioavailability and biodistribution, with minimal cytotoxicity and a selective targeting capacity toward the central nervous system, liver, and skeletal tissues. Additionally, we review the ease of editing these recently uncovered nanocarrier-oriented vesicles using common EV editing methods, examining the cargo-loading processes applicable to these sources, which involve both passive and active functionalization methods. While the primary focus of these novel sources of endogenous EVs is on molecule delivery to the central nervous system and skeletal tissue based on their systemic target preference, their use, as reviewed here, extends beyond these key applications within the biotechnological and biomedical fields.

Sustainable gelatin-based packaging with nanoemulsified chilli seed oil for enhancing poultry meat preservation: An eco-friendly approach

Utilizing poultry feet, a typically underutilized by-product, we extracted gelatin to fabricate environmentally friendly packaging pouches for the shelf life enhancement of fresh chicken breast cubes. The incorporation of chilli seed oil nanoemulsions, characterized by their particle sizes (61-127 nm) and zeta potential values (-18 to -28 mV), not only contributed to the pouches' structural integrity but also imparted antimicrobial properties. These pouches demonstrated reduced UV light transmittance and controlled color changes in packaged chicken breast cubes, compared to the control samples. Significantly, the pouch-packaged samples exhibited slower pH increase, reduced weight loss (16.2-20.4%), and lower TBARS values, indicative of delayed lipid oxidation and spoilage. Microbiological assessments revealed that the packaged samples effectively restrained microbial growth, staying within safety limits for E. coli and total plate counts, unlike the control samples which exceeded these thresholds. Textural analysis further showed better preservation of the meat's consistency within the pouches. This investigation not only highlights the valorization of food industry by-products in developing sustainable packaging solutions but also emphasizes the efficiency of developed packaging pouches in enhancing shelf-life of fresh poultry meat cubes, thus resonating with the contemporary needs of food processing technologies and consumer acceptance.

Fertilization efficiency of thirty marketed and experimental recycled phosphorus fertilizers

Recycling phosphorus (P) from waste streams like sewage sludge, animal manures or food industry by-products is required to sustain soil fertility without depleting non-renewable P resources. Several technologies are available for P recovery, leading to fertilizers differing in P solubility and bioavailability. In this study, thirty fertilizers obtained through different technologies were tested to assess if their fertilization efficiency was equivalent to mineral soluble fertilizer applied as triple superphosphate (TSP). The main selection criteria were (1) ensuring a wide chemical diversity, and (2) choosing products already on the market or at a late stage of development, to encompass a representative selection of current and future recycled fertilizers. The products were classified according to their organic carbon content and neutral ammonium citrate (NAC), and the main P species of each fertilizer was determined through K-edge and L2,3-edge X-ray absorption near edge structure spectroscopy (XANES). Three pot experiments with wheat, barley and ryegrass were conducted in three growing substrates with contrasting properties, all within a pH range of 5.8–6.9. Fertilizers containing ammonium magnesium phosphate, monoammonium phosphate, monocalcium phosphate, and dicalcium phosphate type species as dominant P species showed a similar fertilization efficiency to TSP, while fertilizers with hydroxyapatite, tricalcium phosphate, phytic acid or iron phosphates as their main P species had lower fertilization efficiencies. We conclude that while the trend towards high-efficiency, refined inorganic recycled P fertilizers is positive, lower-performing, mostly unrefined fertilizers must be assessed in light of their long-term P supply potential and additional benefits to soil health owing to their content of organic matter and other nutrients.

Effect of Spirulina and Fish Processing By-Products Extracts on Citrinin-Induced Cytotoxicity in SH-SY5Y Cells.

Citrinin (CIT) is a mycotoxin commonly found in grains, fruits, herbs, and spices. Its toxicity primarily affects the kidney and liver. Meanwhile, food industry by-products, particularly from fishing and aquaculture, contribute significantly to environmental concerns but can also serve as valuable sources of nutrients and bioactive compounds. Additionally, microalgae like spirulina (Arthrospira platensis) offer interesting high-added-value compounds with potential biological and cytoprotective properties. This study aims to reduce CIT's toxicity on SH-SY5Y cells using natural extracts from the microalgae spirulina and fish processing by-products (sea bass head). The combination of these extracts with CIT has shown increased cell viability up to 15% for fish by-products extract and about 10% for spirulina extract compared to CIT alone. Furthermore, a notable reduction of up to 63.2% in apoptosis has been observed when fish by-products extracts were combined with CIT, counteracting the effects of CIT alone. However, the extracts' effectiveness in preventing CIT toxicity in the cell cycle remains unclear. Overall, considering these nutrient and bioactive compound sources is crucial for enhancing food safety and mitigating the harmful effects of contaminants such as mycotoxins. Nevertheless, further studies are needed to investigate their mechanisms of action and better understand their protective effects more comprehensively.

The Development of Sustainable Biocomposite Materials Based on Poly(lactic acid) and Silverskin, a Coffee Industry By-Product, for Food Packaging Applications

Aligned with the principles of the circular economy and aiming at the production of environmentally friendly materials for food packaging applications, sustainable biocomposite films based on poly(lactic acid) (PLA) and coffee silverskin (SS), were developed. Coffee silverskin is a by-product of the coffee roasting process, while PLA is one of the most promising bio-based polymers. Several composites were prepared with different loadings of SS, ranging from 2.5 to 20 wt.%, via the solution casting method. The findings indicated that the effective dispersion of coffee silverskin in PLA was successfully accomplished and that a bleaching treatment of the filler leads to better interfacial interaction. The addition of silverskin, in any proportion, did not affect the melting point and glass transition temperature of the polymer matrix or the oxygen permeability of the film. Moreover, the degree of swelling was increased, more so for the films with modified particles, whereas the water vapor transmission rate and permeability increased only after the addition of high amounts (>10%) of surface-treated silverskin. A gradual decrease in color lightness was measured with the increasing concentration of silverskin, and the color was more intense in the untreated samples. The antioxidant activity of the films increased gradually with increasing additions of coffee silverskin due to the presence of compounds such as polyphenols. The chemical treatment of coffee silverskin resulted in the films having improved mechanical properties, as the chemical treatment facilitated stronger bonding between the base material and the additive. Therefore, sustainable composites with enhanced antioxidant activity can be produced by the incorporation of a food industry by-product into a PLA matrix.

Expanding the horizons of levan: from microbial biosynthesis to applications and advanced detection methods.

Levan, a β-(2,6)-linked fructose polymer, exhibits diverse properties that impart versatility, rendering it a highly sought-after biopolymer with various industrial applications. Levan can be produced by various microorganisms using sucrose, food industry byproducts and agricultural wastes. Microbial levan represents the most potent cost-effective process for commercial-scale levan production. This study reviews the optimization of levan production by understanding its biosynthesis, physicochemical properties and the fermentation process. In addition, genetic and protein engineering for its increased production and emerging methods for its detection are introduced and discussed. All of these comprehensive studies could serve as powerful tools to optimize levan production and broaden its applications across various industries.

Evaluation of Alternative Sources of Proteins and Other Nutrients with Potential Applications in Fish Nutrition

The European Union’s (EU) agricultural self-sufficiency is challenged by its reliance on imported plant proteins, particularly soy from the Americas, contributing to deforestation and greenhouse gas emissions. Addressing the EU’s protein deficit, this study evaluates alternative protein sources for aquaculture, focusing on their nutritional value, elemental content, and polycyclic aromatic hydrocarbons (PAHs). Protein flours from gastropods (Helix pomatia, Arion lusitanicus, Arion vulgaris) and their hepatopancreas, along with plant-based proteins from food industry by-products (oilcakes, coffee grounds, spent brewer’s yeast), were analyzed. Results revealed that snail flour contained the highest protein content at 59.09%, significantly outperforming hepatopancreas flour at 42.26%. Plant-based proteins demonstrated substantial nutritional value, with coffee grounds flour exhibiting a remarkable protein content of 71.8% and spent brewer’s yeast flour at 57.9%. Elemental analysis indicated high levels of essential minerals such as magnesium in hepatopancreas flour (5719.10 mg/kg) and calcium in slug flour (48,640.11 mg/kg). However, cadmium levels in hepatopancreas flour (11.45 mg/kg) necessitate caution due to potential health risks. PAH concentrations were low across all samples, with the highest total PAH content observed in hepatopancreas flour at 0.0353 µg/kg, suggesting minimal risk of PAH-related toxicity. The analysis of plant-based protein sources, particularly oilcakes derived from sunflower, hemp, flax, and pumpkin seeds, revealed that these by-products not only exhibit high protein contents but present a promising avenue for enhancing the nutritional quality of feed. This study underscores the potential of utilizing gastropod and plant-based by-products as sustainable and nutritionally adequate alternatives to conventional feeds in aquaculture, contributing to the EU’s environmental sustainability goals.

The potential of DNA from industrial vegetables byproducts for the preparation of sustainable materials

Vegetables byproducts from the food ad agroforestry industry is a source of several molecules and macromolecules which can find application in the development of high added value materials, because their intrinsic properties. Deoxyribonucleic Acid (DNA) is found in all the live systems, being wide available in nature. It is the macromolecule well known by its biological function related to carry and transmit the genetic information. The chemical composition and arrangement of this macromolecule can generate new materials with noble properties that still few explored for applications apart to its biological function. The purpose of this work was to study the film formation and its properties using the DNA extracted from the food industry byproducts, namely orange and banana, in order to evaluate their properties. The material was capable of forming large films with green, mild and easy processing techniques. The films were characterized by mechanical tensile tests, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA), indicating their potential as an alternative natural material for developments in composite and biomedical fields.

Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey-Development of Sustainable Food Additives.

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission's recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs.

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards.

Valorization applications of pineapple and papaya byproducts in food industry.

The recent increase in the harvesting and industrial processing of tropical fruits such as pineapple and papaya is leading to unavoidable amounts of byproducts rich in valuable compounds. Given the significance of the chemical composition of these byproducts, new research avenues are opening up to exploit them in the food industry. In this sense, the revalorization of pineapple and papaya byproducts is an emerging trend that is encouraging the full harnessing of these tropical fruits, offering the opportunity for developing innovative value-added products. Therefore, the main aim of this review is to provide an overview of the state of the art of the current valorization applications of pineapple and papaya byproducts in the field of food industry. For that proposal, comprehensive research of valorization applications developed in the last years has been conducted using scientific databases, databases, digital libraries, and scientific search engines. The latest valorization applications of pineapple and papaya byproducts in the food industry have been systematically revised and gathered with the objective of synthesizing and critically analyzing existing scientific literature in order to contribute to the advancement of knowledge in the field of tropical byproduct revalorization providing a solid foundation for further research and highlighting scientific gaps and new challenges that should be addressed in the future.