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Quercetin, a bioactive secondary metabolite, holds incredible importance in terms of bioactivities, which has been proved by in vivo and in vitro studies. The treatment of cardiovascular and neurological diseases by quercetin has been extensively investigated over the past decade. Quercetin is present naturally in appreciable amounts in fresh produce (fruits and vegetables). However, today, corresponding to the growing population and global demand for fresh fruits and vegetables, a paradigm shift and focus is laid towards exploring industrial food wastes and/or byproducts as a new resource to obtain bioactive compounds such as quercetin. Based on the available research reports over the last decade, quercetin has been suggested as a reliable therapeutic candidate for either treating or alleviating health issues, mainly those of cardiovascular and neurological diseases. In the present review, we have summarized some of the critical findings and hypotheses of quercetin from the available databases foreseeing its future use as a potential therapeutic agent to treat cardiovascular and neurological diseases. It is anticipated that this review will be a potential reference material for future research activities to be undertaken on quercetin obtained from fresh produce as well as their respective processing wastes/byproducts that rely on the circular concept.

The effects of thermosonication and thermal treatment on Escherichia coli O157:H7 and Salmonella Enteritidis suspended in citrate-phosphate buffer of pH 3 to pH 6 were studied at 30, 40 and 50 °C. Application of ultrasound and low pH was found to enhance the inactivation of the pathogens; with the highest reduction of the pathogens was achieved by thermosonication at 50 °C in pH 3 buffer. Approximately 4 log cycle reduction of E. coli O157:H7 and 6 log cycle reduction of S. Enteritidis were obtained after being thermosonicated for 15 minutes at 50 °C.  Index Terms-Escherichia coli, non-thermal processing, Salmonella, thermal treatment, ultrasound

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Providing food has become more complex because of climate change and other environmental and societal stressors, such as political instability, the growth in the world population, and outbreaks of new diseases, especially the COVID-19 pandemic. In response to these challenges, the agri-food industry has increased its efforts to shift to using more digital tools and other advanced technologies. The transition toward digital has been part of the fourth industrial revolution (called Industry 4.0) innovations that have and are reshaping most industries. This literature review discusses the potential of implementing digital technologies in the agri-food industry, focusing heavily on the role of the COVID-19 pandemic in fostering the adoption of greater digitalization of food supply chains. Examples of the use of these digital innovations for various food applications, and the barriers and challenges will be highlighted. The trend toward digital solutions has gained momentum since the advent of Industry 4.0 and implementations of these solutions have been accelerated by the outbreak of the COVID-19 pandemic. Important digital technology enablers that have high potential for mitigating the negative effects of both the current global health pandemic and the environmental crisis on food systems include artificial intelligence, big data, the Internet of Things, blockchain, smart sensors, robotics, digital twins, and virtual and augmented reality. However, much remains to be done to fully harness the power of Industry 4.0 technologies and achieve widespread implementation of digitalization in the agriculture and food industries.

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