A novel coronavirus disease (COVID-19) or severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2), transmitted from person to person, has quickly emerged as the pandemic responsible for the current global health crisis. This infection has been declared a global pandemic, resulting in a concerning number of deaths as well as complications post-infection, primarily among vulnerable groups particularly older people and those with multiple comorbidities. In this article, we review the most recent research on the role of date palm ( Phoenix dactylifera L.) fruits (DPFs) to prevent or treat COVID-19 infection. The mechanisms underlying this preventive or therapeutic effect are also discussed in terms of bioactivity potentials in date palm, e.g., antimicrobial, antioxidant, anticancer, anti-diabetic, anti-inflammatory, neuroprotective, and hemolytic potential, as well as prospect against COVID-19 disease and the potential product development. Therefore, it can be concluded that regular consumption of DPFs may be associated with a lower risk of some chronic diseases. Indeed, DPFs have been widely used in folk medicine since ancient times to treat a variety of health conditions, demonstrating the importance of DPFs as a nutraceutical and source of functional nourishment. This comprehensive review aims to summarize the majority of the research on DPFs in terms of nutrient content and biologically active components such as phenolic compounds, with an emphasis on their roles in improving overall health as well as the potential product development to ensure consumers’ satisfaction in a current pandemic situation. In conclusion, DPFs can be given to COVID-19 patients as a safe and effective add-on medication or supplement in addition to routine treatments.
Gabin biscuits is one of the typical food of Samarinda. A visit to Samarinda is incomplete unless you bring gabin biscuits with you. In carrying the gabin biscuits, a container is accommodated. This container is commonly referred to as packaging. As snacks by local specialties, the packaging of course contains various kinds of illustrations that convey information needed by consumers and producers according to predetermined needs. The city of Samarinda has another identity that is different from other regions. So that when bringing the snacks to the area of origin, consumers will know that the person is from traveling to Samarinda. This is what packaging makers need to capture whether their product packaging is able to display regional identity. With the regional identity displayed, it will introduce the Samarinda area, which in turn will increase people to visit, so that it will indirectly increase the flow of tourists. With the design development method, the packaging of gabin biscuits in Samarinda was studied whether it was fulfilled in displaying regional identity as local identity. As a comparison, gabin biscuits packaging from other regions and other packaging that meet these specifications are used. The results of this study obtained data from the study which was used as the basis and material for developing gabin biscuits packaging designs as souvenirs that could display local identity as regional identity. The gabin biscuits packaging in Samarinda was examined whether it fulfilled in displaying regional identity as a local identity. As a comparison, gabin biscuits packaging from other regions and other packaging that meet these specifications are used. The results of this study obtained data from the study which was used as the basis and material for developing gabin biscuits packaging designs as souvenirs that could display local identity as regional identity.
Gabin is a name of traditional biscuits of Samarinda, East Kalimantan, Indonesia. This biscuit is one of Samarinda's traditional snack which is also one of cultural heritage. Gabin is less famous than other kinds of snacks in Samarinda. The reason is on its unattractive packaging. Since the beginning, the packaging has not been developed well. To suit the times, the Gabin biscuit packaging needs to be reconstructed to meet the needs of the time, without leaving its original identity. Thus, it can be cultural heritage product which can be regional representative. The method used in this study is the systematic literature review (SLR) method, which is used to identify, review, evaluate and interpret the research collected in the field of packaging design development, with a focus on developing packaging as a traditional product according to a predetermined research question. The results of this research using the SLR method are used to answer predetermined Research Questions, in which to develop a framework for developing regional traditional food packaging designs that display regional identities. So that, they can be regional representative by looking at the packaging. Furthermore, the framework was applied in developing the Samarinda gabin biscuits packaging, and validated whether it was successful or not applied in solving a predetermined case in the form of a packaging design that was able to represent a local area identity as wider regional identity.
A smell in industrial product design is defined as an awareness of the dimensions in design creation. Theoretical development for the role of smells in design has led to a significant increase in industrial design. However, despite numerous studies on smells within industrial design, a holistic overview through systematic reporting remains unavailable. In this paper, the authors conducted a systematic review of studies on smells in academic articles on industrial design. The review method was adopted from the Reporting Standards for Systematic Evidence Syntheses (ROSES). The academic databases involved are Scopus, Science Direct, Web of Science and Google Scholar. This study discovered that studies on smells in industrial design have researched the following aspects: 1) smells as design attributes; 2) users' perceptions based on smells; and 3) appraisals of smells embedded in products. Practitioners, educators and researchers can use this systematic review to examine the needs of smell-related sensorial concerns in the current product design applications.
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