Integration of the Internet of Things (IoT) into the fields of wastewater treatment and water quality prediction has the potential to revolutionize traditional approaches and address urgent challenges, considering the global demand for clean water and sustainable systems. This comprehensive article explores the transformative applications of smart IoT technologies, including artificial intelligence (AI) and machine learning (ML) models, in these areas. A successful example is the implementation of an IoT-based automated water quality monitoring system that utilizes cloud computing and ML methods to effectively address the above-mentioned issues. The IoT has been employed to optimize, simulate, and automate various aspects, such as monitoring and managing natural systems, water-treatment processes, wastewater-treatment applications, and water-related agricultural practices like hydroponics and aquaponics. This review presents a collection of significant water-based applications, which have been combined with the IoT, artificial neural networks, or ML and have undergone critical peer-reviewed assessment. These applications encompass chlorination, adsorption, membrane filtration, monitoring water quality indices, modeling water quality parameters, monitoring river levels, and automating/monitoring effluent wastewater treatment in aquaculture systems. Additionally, this review provides an overview of the IoT and discusses potential future applications, along with examples of how their algorithms have been utilized to evaluate the quality of treated water in diverse aquatic environments.

This study aimed to identify the phenolic compounds contained in propolis and to evaluate the effect of propolis and its extracts on the antifungal activity, pH, color, and sensory analysis of creamy cheese with thyme (thyme labneh). Ethanolic and water extracts of propolis were evaluated to determine its phenolic compound content and antioxidant activity. Phenolic compounds in propolis were identified and quantified using gas chromatography-mass spectrometry (GC-MS). Antifungal activities, color, pH, and sensory evaluation of propolis and its extracts (water and ethanolic) were investigated at concentrations of 0.5%, 1%, and 1.5%. The results showed 11 phenolic compounds in the propolis extract. Our findings revealed a significant difference in phenolic content and antioxidant activity in the ethanolic extract of propolis when compared with the water extract (P < 0.05). Microbial counts in thyme labneh treated with propolis powder and its extracts (ethanolic and water) showed significant differences compared with the control at all concentrations (0.5%, 1%, and 1.5%). Propolis powder and ethanolic extracts at concentrations of 1% and 1.5% were limited the rapid growth of mold and yeast, so the results showed no significant difference between 14 and 21 days for these samples. In addition, the 1.5% water extract did not show a significant difference (P > 0.05) between Days 14 and 21. The sensory panel did not detect a significant difference in any sensory attribute in the thyme labneh treated with propolis extracts. This study identified the significant antioxidant and antimicrobial effectiveness of using propolis in dairy products, suggesting its potential as a natural preservative.

Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of leaf powder and crude extracts of both Moringa oleifera and olive in chicken burgers were studied for their antioxidant potential in preventing fat oxidation during storage. Antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl). The results showed the highest DPPH radical scavenging with IC₅₀ values of 2.397 ± 0.10 mg/mL in the Moringa leaf. Total phenolic content (TPC) was crude olive extract > crude Moringa extract > olive leaf > Moringa leaf. The total flavonoid content (TFC) was significantly higher in the olive leaf and its crude extract than in the Moringa leaf and its crude extract. The pH, total volatile nitrogen, and sensory properties were affected by the addition of olive and Moringa (leaf and crude extracts) to chicken burgers refrigerated for 20 days. The addition of Moringa and olive leaf powder decreased lipid oxidation and PV after 10 days of storage. In general, Moringa and olive leaf treatments slowed the deterioration of meat, suggesting their use as preservatives to extend the shelf-life of chicken burgers.

The methanolic extract of beet (Beta vulgaris L.) root waste was investigated for its possible antihypercholesterolemic in cholesterol rich diet-induced hypercholesterolemia in male adult albino rats and its antioxidant potential. Different in vitro assays used for determining antioxidant potential of extracts of pulp wastes were: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and total antioxidant capacity. Thirty five adult male albino rats were randomly divided into two main groups, the first main group (control negative: 7 rats each) fed on basal diet only, while the second main group (28 rat) fed on hypercholesterolemic diet (basal diet, 1% cholesterol, 0.25% bile salt and 15% beef tallow) for 1 month to raise the lipid profile level. After that, these hypercholesterolemic rats divided into four subgroups as follow: the first subgroup (control positive) fed on hypercholesterolemic diet only, while the other three subgroups fed on hypercholesterolemic diet and administered orally with beet root waste extract (BRWE) at a dose of 200, 400 and 600 mg/kg/day, respectively. Lipid profile was measured in serum of rats. The results indicated that, administration with extract of beet root waste at the doses of 200, 400 and 600 mg/kg b.w for 30 day showed a significant (p<0.05) decrease in total cholesterol, triglycerides, LDL-c and caused also a significant (p<0.05) increase in HDL-c level. Total phenols were analyzed in the extract of BRWE and the results showed a high content of total phenols and antioxidant capacity. The DPPH scavenging activity IC50 values of the methanolic extracts were (253 μg/mL).These findings indicate that the extract has a significant antihypercholesterolemic and antioxidant potential and/or free radical scavenging properties in hypercholesterolemic rats possibly exerted by the phytoconstituents present in the beet root waste. So, these results pave the way for utilization of bio-wastes from the food industry.

Red beetroot is a unique vegetable crop with high nutritional value and various health benefits, but due to the short shelf life, it requires a suitable preservation method. The purpose of the current investigation is to study the impacts of pretreatment coating with gum Arabic and drying method (oven, microwave, and freeze‐drying) on the quality parameters and storage stability of beetroot slices. Freeze‐dried beetroot samples showed the lowest moisture content (MC) (7.59%) and the highest rehydration ratio (RR) (5.47), betalain content (48.57 mg/100 g), antioxidant activity (70.92%), and overall acceptability scores (4.48). Generally, the pretreatment coating with gum Arabic reduced the degradation of betalain and antioxidants and maintained higher sensory scores of dried beetroot samples compared to uncoated ones. The beetroot extract prepared from freeze‐dried and coated with gum Arabic samples decreased the oxidation of low‐density lipoprotein (LDL) compared to control. Freeze‐dried samples coated with gum Arabic revealed higher storage stability (after 4 weeks of storage at room temperature) in terms of betalain content and antioxidant activity with values of 43.84 mg/100 g and 67.02%, respectively, compared to uncoated ones which recorded 35.15 mg/100 g and 64.22% for betalain content and antioxidant activity, respectively. Generally, freeze‐drying and coating with gum Arabic is considered a promising treatment to maintain the quality and storage stability of dried beetroot slices. Further investigations including nutritional, technological, and economic aspects are required for the optimum application in the future.

The growing demand for environmentally friendly, functional food sources underscores the importance of nutrient-rich alternatives. Spirulina ( Arthrospira platensis ), with its high protein content and rich micronutrient profile, has emerged as a promising candidate for this purpose. This review systematically evaluates the chemical composition, bioactive components, and potential health benefits relevant to food applications, drawing on peer-reviewed studies from 2015–2025. Spirulina biomass is characterized by a rich content of protein, complex carbohydrates, polyunsaturated fatty acids, vitamins, and minerals, while compounds such as C-phycocyanin, chlorophyll, β-carotene, and phenolics contribute significantly to antioxidant activity. Preclinical and limited clinical evidence indicate benefits, including reductions in oxidative stress and inflammation, improved glycemic control, improved lipid profile, and modulation of immune responses. Despite variations due to production conditions and potential contamination with heavy metals, Spirulina's low land and water requirements, along with high biomass yield, make it a sustainable protein source. Its incorporation into foods such as bakery and dairy products demonstrates potential for functional food development. Future research should concentrate on standardizing processing and encapsulation approaches to enhance sensory acceptance, and strategies such as taste masking, fermentation, and optimized product design will be key to achieving consumer-friendly, bioactive-rich products. This study emphasizes Spirulina's promise as a sustainable, functional food ingredient, and provides guidance for scalable application in the food industry.