Studies reporting the use of natural molecules and Pickering stabilizers selected from the retrieved 788 documents of the bibliometric search.
\\n\\n
More than half of the publishers listed alongside IntechOpen (18 out of 30) are Social Science and Humanities publishers. IntechOpen is an exception to this as a leader in not only Open Access content but Open Access content across all scientific disciplines, including Physical Sciences, Engineering and Technology, Health Sciences, Life Science, and Social Sciences and Humanities.
\\n\\nOur breakdown of titles published demonstrates this with 47% PET, 31% HS, 18% LS, and 4% SSH books published.
\\n\\n“Even though ItechOpen has shown the potential of sci-tech books using an OA approach,” other publishers “have shown little interest in OA books.”
\\n\\nAdditionally, each book published by IntechOpen contains original content and research findings.
\\n\\nWe are honored to be among such prestigious publishers and we hope to continue to spearhead that growth in our quest to promote Open Access as a true pioneer in OA book publishing.
\\n\\n\\n\\n
\\n"}]',published:!0,mainMedia:{caption:"IntechOpen Maintains",originalUrl:"/media/original/113"}},components:[{type:"htmlEditorComponent",content:'
Simba Information has released its Open Access Book Publishing 2020 - 2024 report and has again identified IntechOpen as the world’s largest Open Access book publisher by title count.
\n\nSimba Information is a leading provider for market intelligence and forecasts in the media and publishing industry. The report, published every year, provides an overview and financial outlook for the global professional e-book publishing market.
\n\nIntechOpen, De Gruyter, and Frontiers are the largest OA book publishers by title count, with IntechOpen coming in at first place with 5,101 OA books published, a good 1,782 titles ahead of the nearest competitor.
\n\nSince the first Open Access Book Publishing report published in 2016, IntechOpen has held the top stop each year.
\n\n\n\nMore than half of the publishers listed alongside IntechOpen (18 out of 30) are Social Science and Humanities publishers. IntechOpen is an exception to this as a leader in not only Open Access content but Open Access content across all scientific disciplines, including Physical Sciences, Engineering and Technology, Health Sciences, Life Science, and Social Sciences and Humanities.
\n\nOur breakdown of titles published demonstrates this with 47% PET, 31% HS, 18% LS, and 4% SSH books published.
\n\n“Even though ItechOpen has shown the potential of sci-tech books using an OA approach,” other publishers “have shown little interest in OA books.”
\n\nAdditionally, each book published by IntechOpen contains original content and research findings.
\n\nWe are honored to be among such prestigious publishers and we hope to continue to spearhead that growth in our quest to promote Open Access as a true pioneer in OA book publishing.
\n\n\n\n
\n'}],latestNews:[{slug:"intechopen-supports-asapbio-s-new-initiative-publish-your-reviews-20220729",title:"IntechOpen Supports ASAPbio’s New Initiative Publish Your Reviews"},{slug:"webinar-introduction-to-open-science-wednesday-18-may-1-pm-cest-20220518",title:"Webinar: Introduction to Open Science | Wednesday 18 May, 1 PM CEST"},{slug:"step-in-the-right-direction-intechopen-launches-a-portfolio-of-open-science-journals-20220414",title:"Step in the Right Direction: IntechOpen Launches a Portfolio of Open Science Journals"},{slug:"let-s-meet-at-london-book-fair-5-7-april-2022-olympia-london-20220321",title:"Let’s meet at London Book Fair, 5-7 April 2022, Olympia London"},{slug:"50-books-published-as-part-of-intechopen-and-knowledge-unlatched-ku-collaboration-20220316",title:"50 Books published as part of IntechOpen and Knowledge Unlatched (KU) Collaboration"},{slug:"intechopen-joins-the-united-nations-sustainable-development-goals-publishers-compact-20221702",title:"IntechOpen joins the United Nations Sustainable Development Goals Publishers Compact"},{slug:"intechopen-signs-exclusive-representation-agreement-with-lsr-libros-servicios-y-representaciones-s-a-de-c-v-20211123",title:"IntechOpen Signs Exclusive Representation Agreement with LSR Libros Servicios y Representaciones S.A. de C.V"},{slug:"intechopen-expands-partnership-with-research4life-20211110",title:"IntechOpen Expands Partnership with Research4Life"}]},book:{item:{type:"book",id:"254",leadTitle:null,fullTitle:"Recent Advances in Wireless Communications and Networks",title:"Recent Advances in Wireless Communications and Networks",subtitle:null,reviewType:"peer-reviewed",abstract:'This book focuses on the current hottest issues from the lowest layers to the upper layers of wireless communication networks and provides "real-time" research progress on these issues. The authors have made every effort to systematically organize the information on these topics to make it easily accessible to readers of any level. This book also maintains the balance between current research results and their theoretical support. In this book, a variety of novel techniques in wireless communications and networks are investigated. The authors attempt to present these topics in detail. Insightful and reader-friendly descriptions are presented to nourish readers of any level, from practicing and knowledgeable communication engineers to beginning or professional researchers. All interested readers can easily find noteworthy materials in much greater detail than in previous publications and in the references cited in these chapters.',isbn:null,printIsbn:"978-953-307-274-6",pdfIsbn:"978-953-51-5546-1",doi:"10.5772/777",price:139,priceEur:155,priceUsd:179,slug:"recent-advances-in-wireless-communications-and-networks",numberOfPages:468,isOpenForSubmission:!1,isInWos:null,isInBkci:!1,hash:"e6264ee86495ab52dfacec43024fb2d8",bookSignature:"Jia-Chin Lin",publishedDate:"August 23rd 2011",coverURL:"https://cdn.intechopen.com/books/images_new/254.jpg",numberOfDownloads:59615,numberOfWosCitations:28,numberOfCrossrefCitations:15,numberOfCrossrefCitationsByBook:3,numberOfDimensionsCitations:32,numberOfDimensionsCitationsByBook:3,hasAltmetrics:1,numberOfTotalCitations:75,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"October 26th 2010",dateEndSecondStepPublish:"November 23rd 2010",dateEndThirdStepPublish:"March 30th 2011",dateEndFourthStepPublish:"April 29th 2011",dateEndFifthStepPublish:"June 28th 2011",currentStepOfPublishingProcess:5,indexedIn:"1,2,3,4,5,6,7",editedByType:"Edited by",kuFlag:!1,featuredMarkup:null,editors:[{id:"11542",title:"Prof.",name:"Jia-Chin",middleName:null,surname:"Lin",slug:"jia-chin-lin",fullName:"Jia-Chin Lin",profilePictureURL:"https://mts.intechopen.com/storage/users/11542/images/system/11542.jpg",biography:"Jia-Chin Lin received a B.S. and a M.S. degree from the Department of Electronics Engineering at National Chiao Tung University (NCTU) in Taiwan in 1994 and 1995, respectively, and a Ph.D. degree from National Taiwan University (NTU) in Taiwan in 1998.\n\nJia-Chin Lin was in the obligatory military service from July 1998 to March 2000 and then joined the Microelectronics and Information Systems Research Center at NCTU as a Research Assistant Professor. In February 2001, he joined the Department of Electrical Engineering at National Chi Nan University (NCNU) in Taiwan as an Assistant Professor. In August 2004, he was promoted to serve as an Associate Professor. From July to August of 2004 and from August 2005 to July 2006, he held the visiting associate professorship in the Department of Electrical Engineering at Stanford University. In August 2006, he joined the faculty in the Department of Communication Engineering at National Central University (NCU) in Taiwan, R.O.C. as an Associate Professor. In August 2008, he was promoted to serve as a Full Professor. In January 2011, he became a Distinguished Professor. From August 2011, he is serving as the chairman of Department of Communication Engineering at NCU. His research interests include wireless transmission technologies, signal processing for communications and synchronization techniques.\n\n\tProfessor Lin has been serving as an Associate Editor for the IEEE Transactions on Vehicular Technology since 2008. He is serving as an Associate Editor for the IEEE Signal Processing Letters and as the Lead Guest Editor for the IEEE Transactions on Vehicular Technology (Special Issue on Telematics Advances for Vehicular Communication Networks) in 2011. He has served as a Technical Program Committee Member for numerous IEEE conferences and as a reviewer for IEEE and IET journals.\n\nProfessor Lin has published more than 20 papers in prestigious journals, presented more than 20 papers at international conferences and has one patent. Almost all of the publications are single-authored and based on his independent work. He also served as the Vice Chair of Meetings and Conferences Committee for 2008-2009 and served as the Vice Chair of Membership Development Committee for the 2010-2011 IEEE AP ComSoc. Professor Lin has won many awards, including the Dr. Wu Da-You Research Award from the National Science Council (NSC), Executive Yuan, the 2003 Award for Outstanding Faculty from the Ministry of Education, the Young Scientist Award issued by URSI, the Outstanding Researcher Award from the IEEE ComSoc APB, the Investigative Research Award from the Pan Wen Yuan Foundation, and the Taiwan Merit Scholarships Program from Executive Yuan, Taiwan. Professor Lin also won the 2009 Ten Outstanding Young Persons Award of Taiwan. 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Some typical examples include mayonnaise, salad dressings, sauces, milk, ice cream, and sausages. These systems can be used to encapsulate, protect, and deliver biocompounds, including vitamins, flavors, colorants, and nutraceuticals [1]. Emulsifiers are food additives acting by forming a physical barrier between the oil and water, enabling their compatibilization. Effective emulsifiers must be quickly adsorbed at the oil–water interfaces leading to a rapid decrease in the interfacial tension, preventing droplets aggregation. Moreover, they must generate strong repulsive interactions promoting emulsion stability [2, 3].
Synthetic emulsifiers (e.g., Tweens and Spans) are well-known for their ability to form highly stable emulsions. However, consumers’ preferences for healthy, sustainable and natural lifestyle habits have increased worldwide. Moreover, some studies have reported intestinal dysfunctions caused by synthetic emulsifiers [4, 5]. In this context, natural emulsifiers have emerged as great alternatives to replace their conventional counterparts, namely proteins [6], polysaccharides [7], phospholipids [8] and saponins [9]. Concerning protein-based natural emulsifiers, the most use ones come from animal sources (e.g., whey proteins, caseins, egg protein, gelatin) [10]. However, plant-based proteins have demonstrated to be good alternatives for their replacement in products with dietary restrictions (e.g., lactose-free) and in vegetarian and vegan foods. Moreover, plant-based proteins are more sustainable as they have a lower carbon footprint [11, 12]. Examples include pea [13, 14] and soy proteins [15], which have been reported for emulsions production.
Aligned with natural emulsifiers, Pickering stabilizers (in particular organic-based colloidal particles) are emerging as promising solutions. Pickering emulsions or particle-stabilized emulsions present high resistance to coalescence and Oswald ripening due to the tight fixation of the particles to the droplets surface [16]. Several food-grade particles have been studied, namely particles based on proteins [17], polysaccharides [18], and protein/polysaccharide complexes [19]. Furthermore, natural emulsifiers from microbial origin such as biosurfactants and bioemulsifiers are also potential alternatives to be explored in food emulsions [20, 21].
This chapter covers a bibliographic review focused on the last 10-years on natural emulsifiers and emulsion technology field. Research and market trends are also highlighted, showing the most relevant natural emulsifier families. Basic concepts concerning emulsion production, classification, and stabilization methods are introduced. A special emphasis is given to Pickering emulsions regarding novel trends in food emulsion systems.
According to the Research and Markets report, amidst the Covid-19 crisis, the global emulsifiers’ market is projected to reach US$ 6.1 Billion by 2027, growing at a Compound Annual Growth Rate (CAGR) of 4.8% over the forecast period (2020–2027). Particularly, natural emulsifiers’ area is estimated to get US$ 3.3 Billion, recording a 5.4% CAGR [22]. In agreement, the “Global Food Emulsifiers Market 2020-2027 report” from MarketResearch, foresees a high potential for the plant-based emulsifiers in the global food emulsifiers market [23].
Concurrently, scientific literature corroborates the global food emulsifiers report’s projections. More than 8,000 documents were found using the terms “natural emulsifier*” OR “bioemulsifier*” OR “bio-emulsifier*” OR “biosurfactant*” OR “bio-surfactant*” OR “Pickering emulsion*” searched in title, abstract, keywords and Keywords plus sections using the Web of Science Core Collection (SCI-EXPANDED), in the 2010–2020 period. Excluding documents with early publication and applying the “Food Science and Technology” filter from WOS, 792 documents were found. By removing 4 documents from 2021 in a final manual screening, 788 documents were analyzed using Biblioshiny app from the Bibliometrix-R package (RStudio) [24] and VosViewer software [25]. The survey was performed on April 25th, 2021.
Table 1 presents some of the retrieved 788 documents concerning the application of natural emulsifiers or Pickering stabilizers in emulsion formation/stability, including their use in biocompound delivery systems. Some works regarding the production of bioemulsifiers or biosurfactants by microorganisms were also found [31, 32]. Several studies addressing Pickering emulsions and the use of high-pressure homogenization were identified.
Natural emulsifiers or Pickering stabilizers | Emulsification method | Main target | Reference |
---|---|---|---|
Zein-Chitosan complex particles | High-shear homogenization | Delivery system (Curcumin) | [26] |
Mannoprotein | High-shear homogenization | Formation/Stability | [27] |
Whey protein Gum arabic Lecithin | Dual-channel microfluidization | Formation/Stability | [28] |
Gum arabic Beet pectin Corn fiber gum | High-shear homogenization Microfluidizer | Formation/Stability | [7] |
Ginseng saponins | High-shear/ High-pressure homogenization | Delivery system (Astaxanthin) | [9] |
Wheat gluten nanoparticles (WPN) WPN-xanthan gum nanoparticles | High-shear homogenization | Delivery system (β-carotene) | [29] |
Pea protein microgel particles | High-pressure homogenization | Formation/Stability | [30] |
Studies reporting the use of natural molecules and Pickering stabilizers selected from the retrieved 788 documents of the bibliometric search.
Figure 1a shows the wordcloud from Author’s Keyword. The higher font size indicates an increased frequency of the keyword. Figure 1b also illustrates keyword co-occurrence network analysis; the terms distributed in the same cluster present the higher similarity, in comparison with the terms distributed in different clusters.
(a) Wordcloud from Author’s keywords (100 keywords; minimum frequency of 5); (b) keyword co-occurrence network (9 clusters; Author’s keywords; number of occurrences 5).
“Pickering emulsions” is the most frequent keyword, followed by biosurfactant (Figure 1). Other keywords (e.g., whey protein, sodium caseinate, glycolipid, sophorolipids, rhamnolipids,
These findings substantiate the keyword co-occurrence analysis (Figure 1). 93 keywords (Author’s keywords) were organized in 9 clusters. The number of occurrences indicates the number of documents where the keyword appears. Each circle represents a keyword with at least 5 occurrences, being their areas proportional to the number of occurrences. The clusters are characterized by different colors and their words can be related.
Some clusters present words associated to recent trends in the area of natural emulsifiers. Clusters 1, 6, 8 and 9 refer to “Pickering emulsions” and other inter-related words, including nanoparticles, Pickering stabilization, and some commonly used Pickering stabilizers such as starch granules, cellulose nanocrystals and kafirin. Clusters 1 and 2 comprise terms related to the rheological properties of emulsions, an important parameter in food applications. The words included in clusters 4 and 5 are associated with microorganisms (e.g.,
Cluster 7 and 9 are centered in words related to the biocompounds delivery systems, namely bioavailability/bioaccessibility, controlled release, encapsulation and examples of used biocompounds, such as beta-carotene, curcumin, and vitamin E. Clusters 8 and 9 refer to proteins, phospholipids, saponins and polysaccharides, such as whey protein isolate, soy lecithin,
In a general overview, the analysis showed the progressive interest in natural emulsifiers due to their relevance for the scientific and industrial communities, as well as for the global market. Moreover, Pickering emulsions are emerging as advanced emulsion technologies within future trends in the food industry.
Natural emulsifiers belong to a broad range of chemical families and some main examples are shown in Figure 2. Within each family, aspects such as the used natural source or extraction method can lead to different properties. Therefore, the next sections summarize the most relevant families in the area of natural emulsifiers and their contextualization in the field of food applications.
Representative chemical structures for each emulsifier family.
Phospholipids are amphiphilic molecules, and a main constituent of natural membranes. Their structure comprises a hydrophilic head holding a phosphoric acid (H3PO4), combined with a hydrophobic tail composed by one or two non-polar fatty acids. They comprise groups as glycerophospholipids or sphingolipids, with lecithins (glycerophospholipid) assuming an important role. Phospholipids can be obtained from diverse natural sources, including milk, vegetable oils (soybean, rapeseed or sunflower), egg yolk, meat and fish [36, 37]. Specifically, lecithins are known to be good stabilizers for food emulsions, for example the ones derived from soy or egg yolk are applied in mayonnaise, creams, or sauces [38]. Other phospholipid examples include phosphatidylcholine, phosphatidylglycerol, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acid, sphingomyelin. The amphiphilic character of these compounds supports their capacity to stabilize emulsions. Concurrently to their ability to stabilize emulsions they can act as texturizing agents, thus influencing the organoleptic attributes of the final product [39].
Saponins are a complex family derived from plants, constituted by triterpenes or steroid aglycones linked to glycosyl derived sugar structures [40]. Usually the aglycones involve pentacyclic triterpenoids with oleanolic acid and the sugars moieties comprise rhamnose, xylose, glucose or galactose [41]. Factors conditioning the composition of saponins are their botanical origin and extraction method.
Proteins are molecules resulting from the combination of 21 different amino acids, having diverse properties, including water solubility, which varies depending on their composition [46]. Structurally, the presence of both hydrophobic and hydrophilic amino acids confer an amphiphilic character, allowing them to be absorbed at oil/water interfaces, leading to emulsion stabilization [47]. However, proteins have low surface activity in comparison with conventional emulsifiers. This is attributed to the random distribution of the hydrophilic and hydrophobic groups within the peptide chains, limiting their adsorption. This effect is balanced by the protein film formation around the droplets, leading to stabilization through molecular interactions [48]. Diverse proteins (e.g., whey, casein, soy or faba bean proteins) have been tested in food applications, e.g., emulsions for the controlled release of lutein [49], ѡ-3 oil [50], bioactive hydrophobic compounds [51], fish oil [52, 53] or β-carotene [54]. Their application in final products is still hindered by environmental conditions such as pH, temperature and ionic strength [48]. However, these drawbacks can be surpassed by using more complex formulations, namely by combining proteins with polysaccharides [48] or by chemically modifying the proteins trough grafting with other compounds such as polyphenols [54].
Polysaccharides are biopolymers composed of monosaccharide units such as glucose, fructose, mannose or galactose, bonded by glycosidic bonds. Their structural rearrangement, i.e., type and number of monosaccharides, type of glycosidic bonds, molecular weight, electrical charge, branching degree, hydrophobicity and the presence of other groups (carboxylate, sulfate or phosphate), rule the polysaccharides functional properties such as solubility, rheology, and amphiphilic character, among others [10]. Their amphiphilicity depends on the presence of hydrophobic (glycolipids) and hydrophilic (hydroxyls) groups, being adsorbed at the interface, forming a thick stabilizing layer (e.g., pectins, gum Arabic) [55]. Moreover, non-amphiphilic polysaccharides can contribute to emulsion stabilization due to their thickener role, increasing the viscosity and decreasing oil droplets’ motion (e.g., alginates, carrageenan) [56]. Despite the high number of polysaccharides available in nature, only few are authorized as food emulsifiers in EU, namely alginic acid (E400), gum Arabic (E414), pectin (E440), cellulose and chemically modified celluloses (E460 to E469) [57]. Polysaccharides can be obtained from animal, vegetal, microbial fermentation or marine sources (algae), being their properties mostly dependent on the source and extraction process [10].
Microbial synthetic routes are emerging as valuable sustainable and green alternatives to produce emulsifiers. They generate compounds with low ecotoxicity, biodegradability, stability (pH and salinity) and low critical micellar concentration (CMC), in addition to biological activity, biocompatibility and digestibility [58]. Emulsifiers produced by microorganisms are classified according to their molecular weight. Low molecular weight family includes glycolipids (e.g., rhamnolipids, sophorolipids, trehalose lipids) and lipopeptides (e.g., surfactin, iturin, fengycin) and are referred as biosurfactants. Polysaccharides, proteins, lipoproteins, and lipopolysaccharides belong to the high molecular weight family and are referred as bioemulsifiers [59, 60]. Glycolipids like rhamnolipids and trehalose lipids are mostly produced by bacterial strains like
Emulsions are colloidal systems constituted by two immiscible liquids (oil and water), formed in the presence of an emulsifier, and, usually, by applying an energy input. The emulsifier selection is therefore an important step to reach stability. They can be classified based on the hydrophilic region that correspond to ionic structures (anionic or cationic surfactants), change charge with pH (amphoteric surfactants) or present no charged centers (nonionic surfactants) [69]. Among them, nonionic surfactants are often used in food applications because they are less toxic and less affected by pH and ionic strength changes [70, 71]. The choice of a nonionic surfactant can be based on the hydrophilic–lipophilic balance (HLB) index [72]. This scale (0–20), reflects the changing from hydrophobic to hydrophilic character, that is, a lower HLB value corresponds to a lipophilic surfactant being appropriate to stabilize water-in-oil (W/O) emulsions, whereas a high HLB indicates the ability to stabilize oil-in-water (O/W) emulsions, due to the strong hydrophilic balance [72].
Emulsions can be classified according to their typology and structure. The first refers to the relative distribution of the immiscible phases (oil and water), and the latter refers to the arrangement of the emulsified entities [73]. Considering the typology, they can be classified as simple (O/W and W/O) or double (oil-in-water-in-oil (O/W/O), and water-in-oil-in-water (W/O/W)) emulsions (Figure 3). Examples of O/W emulsions in food systems include products such as milk, sauces, beverages, yogurts, ice-creams, and mayonnaise [74]. W/O emulsions are not so frequent but can be found in butter and margarine [73, 75]. For double emulsions, W/O/W are the most used systems due to their ability to generate reduced-fat products, when compared to O/W emulsions. Moreover, they can serve as base systems to encapsulate and control the release of sensitive water-soluble compounds, such as flavors or bioactive ingredients [16, 75, 76].
Typology of simple and double emulsions.
Regarding structure, emulsions can be classified as macroemulsions (usually called emulsions), nanoemulsions, or microemulsions. These systems present specific physicochemical properties that influence their range of applications [71]. Emulsions and nanoemulsions are thermodynamically unstable systems because their free energy is higher than the one of the individual phases [74, 77]. Thus, considering that all systems tend to their lowest energy state, phase separation will occur. However, due to their kinetic stability, they may remain in a metastable state for a considerable period of time, delaying the phase separation phenomenon. The kinetic stability is governed by two mechanisms, namely the energy barriers between the two states (emulsified and separated phases) and mass transfer between the phases. Therefore, high energy barriers and slow mass transfer processes delay phase separation [78]. By contrast, microemulsions are thermodynamically stable systems because their free energy is lower than the one of separate phases. Thus, they can be formed spontaneously under particular compositions and temperature conditions. In practice, some energy input is needed due to the existence of kinetic energy barriers [71]. Regarding the droplet size, nanoemulsions and microemulsions present droplet sizes <200 nm, whereas emulsions hold sizes between 200 nm and 100 μm [16, 71].
Nanoemulsions and microemulsions are optically transparent or slightly turbid due to their small droplet size, being valuable for applications requiring transparency, such as soft drinks [79]. Comparatively with nanoemulsions, microemulsions require a higher emulsifier content, have a lower particle size, and droplets can assume a non-spherical shape, feature that can be used to differentiate the two systems. Emulsions are typically turbid to opaque and are used in creamy systems such as dairy products [80]. Table 2 provides some application examples for each system addressing natural emulsifiers.
System | Type | Natural emulsifiers | Final applications | Reference |
---|---|---|---|---|
Emulsions | O/W | Whey protein | Ice-cream | [81] |
O/W | Coffee creamers | [82] | ||
W/O/W | Whey, rice and pumpkin seed proteins | Cheese | [83] | |
O/W | Faba bean protein | Tofu and yogurts | [84] | |
O/W | Pectin | Functional foods | [85] | |
O/W | Rhamnolipid | Beverages | [86] | |
O/W | Whey protein, locust bean gum, and iota-carrageenan | Mayonnaise, salad dressings, and sauces | [87] | |
O/W | Modified starch | Dairy products | [88] | |
Nanoemulsions | O/W | Soy lecithin | Fruit juices | [89] |
O/W | Soft foods, creams, sauces, and salad dressings | [90] | ||
O/W | Functional foods and beverages | [91] | ||
O/W | Ginseng saponin | [9] | ||
O/W | Whey protein, gum Arabic, and soy lecithin | [92] | ||
O/W | Modified starch, whey and casein proteins | [93] | ||
Microemulsions | W/O | Soy lecithin | Extraction of edible vegetable oils | [94] |
W/O | Soy lecithin | Functional foods and soft drinks | [95] | |
O/W | Soy lecithin | [96] | ||
O/W | Soft drinks and minced meat | [97] |
Food applications of emulsions, nanoemulsions and microemulsions using natural emulsifiers.
Emulsions are thermodynamically unstable mixtures, characterized by the presence of at least two immiscible phases and an emulsifier that, when provided with enough mixing energy, are able to maintain stability over time [98]. The role of the emulsifier is essential to assure stable long-term properties. In general, emulsifiers are active surface substances, enabling their positioning at the oil–water interface, reducing the interfacial tension, hindering (or delaying) aggregation phenomena [99]. Typically, the hydrophilic part of the emulsifier is located in the aqueous phase, while the hydrophobic tail remains enclosed in the oil phase [82, 100]. During emulsion formation, the surfactant molecules require time to move to the interface, forming a layer to reach the interfacial tension equilibrium, a phenomenon related with their adsorption kinetics [82]. This pattern is dependent on emulsifiers’ nature, taking from minutes (e.g., some saponins) to hours (e.g., some proteins), besides being dependent on environmental conditions (e.g., pH, temperature) [82]. To note that, even emulsions are commonly stabilized by a monolayer structure around the droplets, multilayer structures can also be formed. The multilayer pattern favors the electrostatic and steric repulsion of the droplets, improving stability while providing additional protection to the internal phase [16].
The emulsion stabilization mechanism can differ depending on the nature of the used surfactant. In this context four principal stabilization mechanisms are known, namely electrostatic repulsion, steric repulsion, Marangoni-Gibbs effect, and thin film stabilization mechanisms [101]. The electrostatic repulsion is related to ionic emulsifiers and consists on the formation of an electrical double layer at the droplet’s interface, hindering their approximation. Steric repulsion is characteristic of nonionic and/or polymeric emulsifiers, and droplet’s distance is kept due to the adsorption of the hydrophobic segment by the oil phase [101]. The Marangoni-Gibbs effect preserve emulsions’ structure through the deformation of adjacent droplet’s surface, avoiding their outflow, whereas the thin film stabilization mechanism avail the stability of the emulsion by generating a rigid and viscoelastic film, preventing droplets from destabilization effects [101].
Other factors can condition emulsion’s stabilization mechanism, including the emulsifier content, the oil to water ratio or the preparation conditions (pH or temperature). For example, some phospholipids can have no charge at neutral pH, turning into anionic at acidic media, promoting molecule’s swelling at the interface [100]. Moreover, the surfactant concentration can have also impact, e.g., sunflower lecithin in O/W emulsions, at low contents, create a layer surrounding the oil droplets, while at higher concentrations, the stabilization mechanism changes, producing, concurrently, liposomes that might destabilize the emulsion [10]. Considering amphiphilic polymers, when they are used as emulsifiers, they become positioned at the interface, just like the small molecules, but their ability to create intermolecular interactions can provide additional stabilization effects. Their effect on viscosity can also provide a positive stabilization effect [102]. The high hydrophilicity of most polysaccharides can difficult their emulsifier role, if considering the importance of the emulsifiers’ hydrophilic/lipophilic character to interact with both phases. This constraint can be overcome by either chemical or physical strategies [103]. Namely, the suitability of anchoring hydrophobic groups into the polysaccharide structure can equilibrate the hydrophilic/lipophilic balance, that is the hydrophobisation of emulsifier’s surface. Otherwise, alternative approaches imply the mixture of the polysaccharides with other polymers (co-surfactants) to favor the hydrophilic/lipophilic equilibrium and stabilization role.
Food emulsions can be produced using several methods, classified as low-energy and high-energy processes, as represented schematically in Figure 4. The selection of the most appropriate method and respective equipment is based on the volume to process, characteristics of the initial mixture, emulsion’s physicochemical properties, droplet size, and process costs [104]. In Table 3 a survey of recent works dealing with emulsion production trough different methods and using natural emulsifiers in their pure form or compounded with synthetic emulsifiers is presented. Moreover, their potential to encapsulate bioactives for food industry applications is also described.
Schematic representation of the emulsification process through high- and low-energy methodologies.
Productive method | Emulsion type | Oil phase | Particle diameter | Bioactive compound | Emulsifiers | Reference |
---|---|---|---|---|---|---|
Spontaneous emulsification | O/W | MCT | > 10 μm | — | Sunflower phospholipids | [36] |
Emulsion phase inversion | W/O | MCT and orange oil | > 10 μm | Vitamin E | WPI; SMP; Casein; | [105] |
Phase inversion temperature | O/W | Peppermint oil | < 12 nm | Coenzyme Q10 | Lecithin/Tween 20 | [106] |
High-pressure homogenization | O/W | Paprika oleoresin | <150 nm | — | Soy lecithin; WPC; Gum Arabic | [92] |
Microfluidization | O/W | Fish oil | <150 nm | Omega-3 fatty acids | Sunflower phospholipids | [8] |
Colloid mills | W/O | Rapeseed oil | 4.8 μm | — | WPI; Pectin | [107] |
Ultrasonic homogenizer | O/W | MCT; Palm oil; Soybean oil; Rapeseed oil | 0.5–24.1 μm | — | Soy protein isolate | [6] |
Membrane emulsification | W/O/W | Sunflower oil | 35–320 μm | Magnesium | Starch; Pea protein isolate | [108] |
Microchannel homogenizer | O/W | Soybean oil | 35–47 μm | — | Sodium alginate; Pectin; Gum Arabic; Carboxymethyl cellulose | [109] |
High-speed homogenization | O/W | Soybean oil | 143.5 nm | β-carotene; Eugenol | Lecithin; WPI | [110] |
Studies applying different productive methods using natural emulsifiers or natural/synthetic blends to form emulsions and/or to encapsulate biocompounds for food industry applications.
WPI: Whey protein isolate; WPC: Whey protein concentrate; MCT: medium-chain triglycerides; SMP: Sucrose monopalmitate.
Low-energy methods comprise, spontaneous emulsion, and emulsion phase inversion (e.g., phase inversion composition and phase inversion temperature), which occur due to environmental or composition changes namely temperature, pH, and ionic strength of the formulation [104]. Low-energy approaches are more cost effective than high-energy methods. However, they are limited to certain oils and emulsifiers, requiring also large amounts of surfactants, which is not desirable for many food applications [71]. In the work reported by Komaiko et al. [36], spontaneous emulsification lead to emulsions with large droplet size (>10 μm), comparatively with those produced by high-energy methods (<10 μm). The authors concluded that natural emulsifiers can be used in SE emulsions for applications where fine droplets are not essential (Table 3). By contrast, Mayer et al. [105] concluded that it was not possible to produce nanoemulsions using natural emulsifiers by the emulsion phase inversion method. These limitations imply that even natural-based emulsions can be prepared through low-energy methods, high-energy approaches are needed when natural emulsifiers are used.
High-energy methods generate intensive forces promoting the water and oil phases disruption and their subsequent mixture. High-shear homogenizers are the most used equipment’s for producing emulsions in the food industry. They consist on a rotor-stator or stirrer device able to mix the components at high speeds. Usually, large droplets are produced using this approach (1–10 μm) in comparison to alternative high-energy methods. High-pressure homogenization is also widely used in the food industry, being more effective to reduce the droplet size of a pre-emulsion. Generally, this coarse pre-emulsion is produced by high-shear homogenizers, then subjected to the high-pressure homogenization process. The equipment consists of a high-pressure pump (3–500 MPa) to pass the coarse emulsion through a narrow homogenizing valve, generating intensive disruptive forces (shear and cavitation), breaking down the droplets into smaller ones [80, 81].
Many studies have been conducted using two high-energy sequential methods (high-shear and -pressure homogenizers) to produce emulsions/nanoemulsions with natural emulsifiers [111, 112, 113]. Flores-Andrade and co-workers performed a study with soy lecithin, whey protein concentrate (WPC) and gum Arabic as natural emulsifiers, and paprika oleoresin as the oil phase. The coarse emulsion was produced by a high-speed homogenizer, then treated in a high-pressure homogenizer. O/W nanoemulsions were produced, being WPC more effective to form small droplets (d < 150 nm) than the other tested emulsifiers [92].
Microfluidization is the most effective method for producing emulsions with fine droplets (d < 100 nm). This approach is based on feeding the fluid into the homogenizer, which consists of a mixture chamber with two channels. Intensive disruptive forces are generated when these two fluid streams collide at high speed, breaking larger droplets and intermingling the fluids [3]. As the high-pressure homogenizers, microfluidizers were used after preparing a pre-emulsion by high-shear mixers [42, 114]. Ultrasound technique uses high-intense ultrasonic waves, generating intense shear and pressure gradients. The droplets are disrupted mainly by cavitation and turbulent effects [99, 115].
Currently, high-energy approaches are commonly used in the food industry due to their large-scale production capacity and the possibility to process a wide range of raw ingredients [71]. Although several high-energy emulsification devices are available, high-shear and pressure homogenizers, microfluidizers and ultrasound equipment’s are the most used in the production of natural emulsifiers-based emulsions.
Emulsion stability is an important parameter indicating its ability to resist physicochemical changes over time [116]. For food emulsions, the required stability varies according to the intended final application. For example, short-term stability of minutes to hours, is enough for intermediate food emulsions such as cake batter and ice cream mixtures, while long-term stability is required for long shelf-life products, including mayonnaise and salad dressings [117]. For the latter ones, the development of effective strategies to retard emulsion destabilization implies the identification of the main mechanisms leading to this effect [73].
Emulsion instability can occur due to physical and/or chemical processes. The physical instability is responsible for modifying the emulsion droplets spatial distribution and structure, including gravitational separation (creaming/sedimentation), flocculation, coalescence, and Ostwald ripening phenomena (Figure 5). These effects depend on the emulsion composition and structure, besides the storage conditions, namely temperature variation and mechanical stirring [74, 116]. Moreover, the physical phenomena are interrelated and can influence each other during emulsion storage [77].
Common types of instability phenomena in emulsions.
Gravitational separation is driven by density differences between the droplets and the continuous phase. The droplets are subjected to gravitational forces tending to accumulate in the top (creaming) or in the bottom (sedimentation) of the system. Most edible oils present densities lower than water, favoring creaming in O/W emulsions, whereas sedimentation is usually observed in W/O emulsions [116]. Considering the impact of gravitational forces in the large droplets, the separation usually occurs for emulsions with droplet sizes higher than 100 nm or in a final stage of a sequence of instability phenomena [116]. By contrast, for lower droplet sizes, e.g., nanoemulsions, Brownian motion dominates over gravitational forces. Thus, reducing the droplet size is a suitable strategy to retard gravitational separation, with the emulsifier playing an important role to effectively reduce droplets’ size [2, 74]. Furthermore, the emulsifier’ layers tend to minimize the density difference between the emulsion phases, thus reducing the velocity of gravitational separation. Other strategies include modifying the rheology of the continuous phase or increasing the concentration of the droplets [74, 116].
Ostwald Ripening consists of the increase of the droplets size due to the diffusion of small droplets into larger ones, effect driven by their solubility in the continuous phase. This effect is promoted when the droplet’s size decreases [73], being also influenced by the emulsifiers’ properties. Namely, Ostwald Ripening can be retarded by decreasing the interfacial tension of the phases, favored when small-molecule surfactants are used or when using emulsifiers able to form rigid shell around the droplets. By contrast, emulsifiers prone to solubilize the oil and water phases through the formation of colloidal structures (e.g., micelles) accelerate the Ostwald Ripening [2].
Flocculation and coalescence mechanisms are related to droplets aggregation, effect leading to droplet size increase [74]. In flocculation the association of at least two droplets in an aggregate occurs, whereas in the coalescence, the droplets merge into a larger one [77]. Both phenomena are highly dependent on the selected emulsifier [77, 116], namely their nature and colloidal interactions’ capacity [2].
Pickering emulsions are defined as systems stabilized by solid colloidal particles adsorbed at the oil–water interface in a practically irreversible process, creating a coating around the droplets, either in the form of a single or multiple layer, generating a strong steric barrier providing high stability [118]. In the context of Pickering emulsions, the search for natural-based particles is currently a hot topic to face market demands for novel clean label products (absent of emulsifiers) [119]. Pickering emulsions (Figure 6) are raising high interest in the recent years. They are characterized by a long-term stability and have green connotations due to the absence of conventional emulsifiers. These attributes comply with the recent trends of food industry towards the use of sustainable and healthy technologies [16]. The stability of Pickering emulsions is related with the intrinsic properties of the oil and water phases (e.g., type, oil/water ratio, pH, ionic strength) and of the particle stabilizers (e.g., wettability, particle morphology, size and concentration). Particles presenting a contact angle (θ) below 90° are generally suitable for preparing O/W emulsions, whereas θ values greater than 90° indicate good stabilizers for W/O emulsions. At 90°, the particle is immersed equally in both phases [120].
Schematic representation of a Pickering emulsion putting in evidence the particle stabilizers where θ represent the contact angle.
Regarding natural-based particles, three main typologies of stabilizers can be used, namely nanoparticles, microgels and fibrils. Examples include protein derived stabilizers, namely nanoparticles based on corn zein, and colloidal particles of kafirin and gliadin [118, 121, 122, 123]. Although many polysaccharides have high hydrophilic character, some can include hydrophobic side groups (e.g., beet pectin and modified starch) or even active proteins attached to the surface (e.g., gum Arabic) [120], offering potential to act as Pickering stabilizers. Other polysaccharides widely used to produce Pickering bionanoparticles include chitin, chitosan and cellulose. To overcome particle’s limitations as Pickering stabilizers, the formation of complexes has been also proposed, namely complexes such as polysaccharide-polysaccharide, protein–protein, and polysaccharide-protein [124]. Examples include zein-xanthan [125], and tea water insoluble proteins/κ-carrageenan complexes [126].
In the context of the recent trends in Pickering emulsions, research aiming at finding new biological particles, the use of high internal phase emulsions (HIPPE), and the development of bio-based films from Pickering emulsions are becoming topics of high interest for the development of novel food applications. Table 4 presents an overview of recent works dealing with the preparation of Pickering emulsions based on novel biological particles together with the description of the main results envisaging potential food applications.
Particle materials | Main results | Reference |
---|---|---|
Apple pomace | Smaller particles led to emulsions with smaller droplet size, showing higher stability over time (30 days), in addition to improved physical properties (gel-like samples) and antioxidant activity. | [127] |
Bamboo shoots dietary fiber | The emulsions were stable for 4 weeks avoiding coalescence against pH and ionic strength changes and pasteurization conditions. | [128] |
Chitosan-sodium tripolyphosphate | The emulsions presented good thermal stability, showing potential to be applied as a food delivery system for essential oils. | [129] |
Gliadin-pectin | The emulsion with higher particles content (2%) showed suitable physical stability for 30 days, elastic-solid characteristics and good thermal stability (20–80°C). | [130] |
Hordein-chitosan | The emulsions exhibited good stability during storage (14 days, oil ratio = 0.5 and 0.6) and physical properties (elastic gel-like network). | [131] |
Pea protein | The emulsions with higher particle content showed stability against coalescence over 3 months. | [30] |
Sago starch nanocrystals | The emulsions were stable with no signs of creaming for over 2 months. | [132] |
Soy protein isolate-anthocyanin | The emulsions were reached a cream index of 17%, presenting stability for 7 weeks. They presented improved oxidative stability and resistance to | [133] |
Soy protein isolate-chitosan | Cream index values were very low, and the emulsion presented good stability to a broad range of ionic strength and mild temperature conditions (4–60°C). | [134] |
Tea protein | Emulsions with gel-like properties were produced, presenting no creaming over 50 days. | [135] |
Zein-corn fiber gum | High oil concentrations (oil ratio = 0.5) led to higher stability and the formation of a gel-like structure. | [136] |
Zein-gum arabic | The emulsion showed a high stability against coalescence and Ostwald ripening during 30 days of storage (oil ratio = 0.7). | [137] |
Zein-pectin | The emulsions maintained excellent physical stability for 1 month. In addition, they demonstrated good performance as delivery systems of essential oils. | [138] |
β-lactoglobulin-gum arabic | The particles provided stability against coalescence and Ostwald ripening for up to 12 weeks, in addition to improve chemical stability. | [139] |
Examples of bionanoparticles as Pickering stabilizers. All the systems are of O/W type.
HIPPEs are characterized by having a high volume fraction of internal phase (generally higher than 74%), together with relatively low particles concentration resulting in an extremely compacted droplet’s structure [140]. HIPPEs are becoming a novel approach of increasing interest in the food industry, since it combines diverse advantages, namely a semi-solid texture with the ability to encapsulate high amounts of bioactive compounds [141]. HIPPEs allow to control the droplet size distribution, manipulate the morphology and rheological properties, generally presenting enhanced stability against physical, chemical and microbiological stresses [142]. They are positioned as extremely promising substitutes for foods such as margarine, mayonnaise or ice creams [143, 144]. For example, Liu et al. studied wheat gluten as stabilizer in a HIPPE to develop a novel mayonnaise substitute [145]. They obtained excellent results concerning texture and sensory attributes when compared with commercial products.
Bio-based films made from hydrophilic particles added with hydrophobic compounds is another emerging approach in the scope of new applications developed from Pickering emulsions [146]. These strategies provide the ability to improve the stability of the base materials (hydrophilic), in addition to facilitate the combination with hydrophobic materials (e.g., waxes, fatty oils and oils) leading to systems with enhanced moisture barrier properties [147].
The wide variety of emulsion-based systems using natural emulsifiers makes their applicability attractive for various products, particularly in the food industry. The nature and function of emulsifiers, and the formed emulsion type (e.g., nano/micro-scale, simple or double character) can tailor appearance, sensorial characteristics, and attractiveness of foods. Among their diverse functions, the increasing use of emulsions as functionality carriers should be highlighted. In fact, recent works have demonstrated their potential and versatility for the encapsulation of flavors, and to protect and deliver specific bioactives in foods or beverages, helping to strengthen nutritional balances, and enabling the production of reduced-fat products. A summary of examples addressing new trends of emulsion-based products with potential in the food industry are included in Table 5, with some highlighs provided next.
Emulsion type | Oil phase | Emulsifier | Highlights | Reference |
---|---|---|---|---|
O/W | Vegetable oil | Orange pulp and peel powders | Base emulsions for food applications | [148] |
O/W | Orange essential oil | Pea protein concentrate and soy protein isolate | Encapsulation of flavors for the food industry (powder form) | [149] |
O/W | Sunflower, soybean, MCT, and orange oils | Crude saponins isolated from onion skin wastes | Food nanoemulsions (stable emulsions, except at acidic pH and high ionic strength) | [40] |
O/W | Paprika oleoresin | Whey protein and gum Arabic, and soy lecithin | Food and beverage systems for the delivery of carotenoids | [92] |
O/W | Hemp seed oil | Food nanoemulsions with enhanced nutritional properties | [150] | |
O/W | Almond, mustard, olive, and soyabean oils | Biosurfactants isolated from | Food emulsions with improved antibacterial capacity | [151] |
O/W | Corn and sunflower oils) / | Biosurfactant isolated from | Food emulsions with promising properties for salad dressings | [63] |
O1/W/O2 | O1 – Sunflower; O2 - palm oil | Primary emulsion - gelatin, xanthan gum; Secondary emulsion - solid fat crystals | Oil encapsulation systems for texturizing reduced-fat agents | [152] |
Applications of natural-based emulsifiers in food industry.
Lopes Francisco et al. [149] reported an emulsifying system with encapsulation potential based on commercial pea and soy proteins. The work involved the encapsulation of an orange essential oil rich in d-limonene using a O/W emulsion followed by spray drying to obtain powder microparticles. It was demonstrated the ability of pea and soy proteins to act as emulsifiers in the encapsulation of orange essential oil, getting a slightly higher efficiency if using soy protein as the natural emulsifier. These promising results can help consolidate a platform aiming at developing new protective systems to encapsulate flavors for foods, complying with the increasing demand from this industrial sector for natural-based systems.
At the nanoscale, Flores-Andrade et al. [92] reported the preparation of O/W nanoemulsions by high-pressure homogenization, using amphiphilic biopolymers to stabilize paprika oleoresin, namely whey protein, gum Arabic, phospholipids, and soy lecithin. The results demonstrated the effective oil encapsulation, preserving carotenoids (e.g., lipophilic colorants) from chemical degradation, besides positioning this strategy as an attractive route to design new protective and delivery carriers for bioactive compounds aimed at food and/or beverage products.
The potential of double emulsions was also demonstrated by Cetinkaya et al. [152] that evidenced the reduction of the saturated fat content in O1/W/O2 emulsions prepared by fat crystallization according to a two-stage process. Firstly, the primary O1/W emulsion was prepared using sunflower oil and xanthan gum and gelatin as emulsifiers, which was then stabilized in a second oil phase (palm oil), resulting in a structured O1/W/O2 system. Microstructure examination revealed that the accumulation of fat crystals at the interface contributed to stabilize the internal water phase containing the encapsulated sunflower phase. These complex structures showed potential to directly encapsulate hydrophobic oils and act as texturizing reduced-fat agents, which might be of particular interest for the edible oils industry.
This chapter presents an up-to-date overview of current trends in natural emulsifiers and their application in emulsion technology directed to food applications. For this purpose, first, the evolution of food emulsifiers’ scenario over the last 10 years was analyzed through the Bibliometrix-R package (RStudio) and VosViewer software. This analysis indicated a clear driving force towards using natural emulsifiers and the re-emerging importance of the Pickering emulsions. These facts are expected to impact the market growth following the prospectus of available market analysis. The six main identified families of natural emulsifiers were phospholipids, saponins, proteins, polysaccharides, emulsifiers from microbial sources and Pickering stabilizers. Some of them already find extensive use in practical food applications. However, others, mainly natural-based emulsifiers from microbial sources and Pickering stabilizers, despite their high potential, are still needing research investment and regulation clarification (e.g., related to the use of nanoparticles and the use of microbial strains classified as pathogenic in foods). From a technological perspective, the main concepts related to the typology, production methods, stabilization mechanisms, and instability phenomena were presented. Highlighting the increasing interest in Pickering emulsions, a summary of the most recent applications of these systems, including the so-called HIPPEs and their advantages in reduced-fat products development, was provided. To conclude, an analysis of current trends in food emulsion-based products was discussed, putting in evidence the emulsions increasing role as delivery systems of bioactives to support innovative fortified foods advances and the increasing interest in systems based on double emulsions, which provide the opportunity to combine bioactives of different nature. Overall, the field of natural-based emulsifiers combined with the new trends in emulsion technology can, hopefully, be the basis of a new generation of healthy and nutritious food products.
CIMO (UIDB/00690/2020) and AL LSRE-LCM (UIDB/50020/2020) funded by FCT/MCTES (PIDDAC). National funding by FCT, P.I., through the institutional scientific employment program-contract for Arantzazu Santamaria-Echart and Isabel P. Fernandes. FCT for the Research grants (SFRH/BD/148281/2019 of Samara C. da Silva, and SFRH/BD/147326/2019 of Stephany C. de Rezende). GreenHealth project (Norte-01-0145-FEDER-000042).
The authors declare no conflict of interest.
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Generally, the phytochemical constituents of plants fall into two categories based on their role in basic metabolic processes, namely primary and secondary metabolites. Primary plant metabolites are involved in basic life functions; therefore, they are more or less similar in all living cells. On the other hand, secondary plant metabolites are products of subsidiary pathways as the shikimic acid pathway. In the course of studying, the medicinal effect of herbals is oriented towards the secondary plant metabolites. Secondary plant metabolites played an important role in alleviating several aliments in the traditional medicine and folk uses. In modern medicine, they provided lead compounds for the production of medications for treating various diseases from migraine up to cancer. Secondary plant metabolites are classified according to their chemical structures into various classes. In this chapter, we will be presenting various classes of secondary plant metabolites, their distribution in different plant families and their important medicinal uses.",book:{id:"6302",slug:"herbal-medicine",title:"Herbal Medicine",fullTitle:"Herbal Medicine"},signatures:"Rehab A. Hussein and Amira A. El-Anssary",authors:[{id:"212117",title:"Dr.",name:"Rehab",middleName:null,surname:"Hussein",slug:"rehab-hussein",fullName:"Rehab Hussein"},{id:"221140",title:"Dr.",name:"Amira",middleName:null,surname:"El-Anssary",slug:"amira-el-anssary",fullName:"Amira El-Anssary"}]},{id:"64851",doi:"10.5772/intechopen.80348",title:"Herbal Medicines in African Traditional Medicine",slug:"herbal-medicines-in-african-traditional-medicine",totalDownloads:14525,totalCrossrefCites:33,totalDimensionsCites:58,abstract:"African traditional medicine is a form of holistic health care system organized into three levels of specialty, namely divination, spiritualism, and herbalism. The traditional healer provides health care services based on culture, religious background, knowledge, attitudes, and beliefs that are prevalent in his community. Illness is regarded as having both natural and supernatural causes and thus must be treated by both physical and spiritual means, using divination, incantations, animal sacrifice, exorcism, and herbs. Herbal medicine is the cornerstone of traditional medicine but may include minerals and animal parts. The adjustment is ok, but may be replaced with –‘ Herbal medicine was once termed primitive by western medicine but through scientific investigations there is a better understanding of its therapeutic activities such that many pharmaceuticals have been modeled on phytochemicals derived from it. Major obstacles to the use of African medicinal plants are their poor quality control and safety. Traditional medical practices are still shrouded with much secrecy, with few reports or documentations of adverse reactions. However, the future of African traditional medicine is bright if viewed in the context of service provision, increase of health care coverage, economic potential, and poverty reduction. Formal recognition and integration of traditional medicine into conventional medicine will hold much promise for the future.",book:{id:"6302",slug:"herbal-medicine",title:"Herbal Medicine",fullTitle:"Herbal Medicine"},signatures:"Ezekwesili-Ofili Josephine Ozioma and Okaka Antoinette Nwamaka\nChinwe",authors:[{id:"191264",title:"Prof.",name:"Josephine",middleName:"Ozioma",surname:"Ozioma Ezekwesili-Ofili",slug:"josephine-ozioma-ezekwesili-ofili",fullName:"Josephine Ozioma Ezekwesili-Ofili"},{id:"211585",title:"Prof.",name:"Antoinette",middleName:null,surname:"Okaka",slug:"antoinette-okaka",fullName:"Antoinette Okaka"}]},{id:"54028",doi:"10.5772/67291",title:"Chemical Composition and Biological Activities of Mentha Species",slug:"chemical-composition-and-biological-activities-of-mentha-species",totalDownloads:7520,totalCrossrefCites:13,totalDimensionsCites:50,abstract:"The genus Mentha L. (Lamiaceae) is distributed all over the world and can be found in many environments. Mentha species, one of the world’s oldest and most popular herbs, are widely used in cooking, in cosmetics, and as alternative or complementary therapy, mainly for the treatment of gastrointestinal disorders like flatulence, indigestion, nausea, vomiting, anorexia, and ulcerative colitis. Furthermore, it is well documented that the essential oil and extracts of Mentha species possess antimicrobial, fungicidal, antiviral, insecticidal, and antioxidant properties. The economic importance of mints is also evident; mint oil and its constituents and derivatives are used as flavoring agents throughout the world in food, pharmaceutical, herbal, perfumery, and flavoring industry. To provide a scientific basis for their traditional uses, several studies have been conducted to determine the chemical composition of mints and assess their biological activities. This chapter describes the therapeutic effects and uses of Mentha species and their constituents, particularly essential oils and phenolic compounds; some additional biological activities will also be considered.",book:{id:"5612",slug:"aromatic-and-medicinal-plants-back-to-nature",title:"Aromatic and Medicinal Plants",fullTitle:"Aromatic and Medicinal Plants - Back to Nature"},signatures:"Fatiha Brahmi, Madani Khodir, Chibane Mohamed and Duez Pierre",authors:[{id:"193281",title:"Dr.",name:"Fatiha",middleName:null,surname:"Brahmi",slug:"fatiha-brahmi",fullName:"Fatiha Brahmi"},{id:"199693",title:"Prof.",name:"Khodir",middleName:null,surname:"Madani",slug:"khodir-madani",fullName:"Khodir Madani"},{id:"199694",title:"Prof.",name:"Pierre",middleName:null,surname:"Duez",slug:"pierre-duez",fullName:"Pierre Duez"},{id:"203738",title:"Prof.",name:"Mohamed",middleName:null,surname:"Chibane",slug:"mohamed-chibane",fullName:"Mohamed Chibane"}]},{id:"58270",doi:"10.5772/intechopen.72437",title:"Toxicity and Safety Implications of Herbal Medicines Used in Africa",slug:"toxicity-and-safety-implications-of-herbal-medicines-used-in-africa",totalDownloads:3447,totalCrossrefCites:16,totalDimensionsCites:40,abstract:"The use of herbal medicines has seen a great upsurge globally. In developing countries, many patronize them largely due to cultural acceptability, availability and cost. In developed countries, they are used because they are natural and therefore assumed to be safer than allopathic medicines. In recent times, however, there has been a growing concern about their safety. This has created a situation of ambivalence in discussions regarding their use. Some medicinal plants are intrinsically toxic by virtue of their constituents and can cause adverse reactions if inappropriately used. Other factors such as herb-drug interactions, lack of adherence to good manufacturing practice (GMP), poor regulatory measures and adulteration may also lead to adverse events in their use. Many in vivo tests on aqueous extracts largely support the safety of herbal medicines, whereas most in vitro tests on isolated single cells mostly with extracts other than aqueous ones show contrary results and thus continue the debate on herbal medicine safety. It is expected that toxicity studies concerning herbal medicine should reflect their traditional use to allow for rational discussions regarding their safety for their beneficial use. While various attempts continue to establish the safety of various herbal medicines in man, their cautious and responsible use is required.",book:{id:"6302",slug:"herbal-medicine",title:"Herbal Medicine",fullTitle:"Herbal Medicine"},signatures:"Merlin L.K. Mensah, Gustav Komlaga, Arnold D. Forkuo, Caleb\nFirempong, Alexander K. Anning and Rita A. Dickson",authors:[{id:"190435",title:"Dr.",name:"Caleb",middleName:null,surname:"Firempong",slug:"caleb-firempong",fullName:"Caleb Firempong"},{id:"212111",title:"Dr.",name:"Gustav",middleName:null,surname:"Komlaga",slug:"gustav-komlaga",fullName:"Gustav Komlaga"},{id:"217045",title:"Dr.",name:"Arnold Forkuo",middleName:null,surname:"Donkor",slug:"arnold-forkuo-donkor",fullName:"Arnold Forkuo Donkor"},{id:"217049",title:"Prof.",name:"Merlin Lincoln Kwao",middleName:null,surname:"Mensah",slug:"merlin-lincoln-kwao-mensah",fullName:"Merlin Lincoln Kwao Mensah"},{id:"217488",title:"Dr.",name:"Alexander K.",middleName:null,surname:"Anning",slug:"alexander-k.-anning",fullName:"Alexander K. Anning"},{id:"223959",title:"Prof.",name:"Akosua Rita",middleName:null,surname:"Dickson",slug:"akosua-rita-dickson",fullName:"Akosua Rita Dickson"}]},{id:"26489",doi:"10.5772/28224",title:"Alternative and Traditional Medicines Systems in Pakistan: History, Regulation, Trends, Usefulness, Challenges, Prospects and Limitations",slug:"alternative-and-traditional-medicines-systems-in-pakistan-history-regulation-trends-usefulness-chall",totalDownloads:9226,totalCrossrefCites:9,totalDimensionsCites:21,abstract:null,book:{id:"542",slug:"a-compendium-of-essays-on-alternative-therapy",title:"A Compendium of Essays on Alternative Therapy",fullTitle:"A Compendium of Essays on Alternative Therapy"},signatures:"Shahzad Hussain, Farnaz Malik, Nadeem Khalid, Muhammad Abdul Qayyum and Humayun Riaz",authors:[{id:"73162",title:"Dr.",name:"Shahzad",middleName:null,surname:"Hussain",slug:"shahzad-hussain",fullName:"Shahzad Hussain"},{id:"82266",title:"Dr.",name:"Farnaz",middleName:null,surname:"Malik",slug:"farnaz-malik",fullName:"Farnaz Malik"},{id:"124185",title:"Dr.",name:"Humayun",middleName:null,surname:"Riaz",slug:"humayun-riaz",fullName:"Humayun Riaz"},{id:"124186",title:"Mr.",name:"Muhammad Abdul",middleName:null,surname:"Qayyum",slug:"muhammad-abdul-qayyum",fullName:"Muhammad Abdul Qayyum"},{id:"125340",title:"Mr.",name:"Nadeem",middleName:null,surname:"Khalid",slug:"nadeem-khalid",fullName:"Nadeem Khalid"}]}],mostDownloadedChaptersLast30Days:[{id:"64851",title:"Herbal Medicines in African Traditional Medicine",slug:"herbal-medicines-in-african-traditional-medicine",totalDownloads:14512,totalCrossrefCites:33,totalDimensionsCites:58,abstract:"African traditional medicine is a form of holistic health care system organized into three levels of specialty, namely divination, spiritualism, and herbalism. The traditional healer provides health care services based on culture, religious background, knowledge, attitudes, and beliefs that are prevalent in his community. Illness is regarded as having both natural and supernatural causes and thus must be treated by both physical and spiritual means, using divination, incantations, animal sacrifice, exorcism, and herbs. Herbal medicine is the cornerstone of traditional medicine but may include minerals and animal parts. The adjustment is ok, but may be replaced with –‘ Herbal medicine was once termed primitive by western medicine but through scientific investigations there is a better understanding of its therapeutic activities such that many pharmaceuticals have been modeled on phytochemicals derived from it. Major obstacles to the use of African medicinal plants are their poor quality control and safety. Traditional medical practices are still shrouded with much secrecy, with few reports or documentations of adverse reactions. However, the future of African traditional medicine is bright if viewed in the context of service provision, increase of health care coverage, economic potential, and poverty reduction. Formal recognition and integration of traditional medicine into conventional medicine will hold much promise for the future.",book:{id:"6302",slug:"herbal-medicine",title:"Herbal Medicine",fullTitle:"Herbal Medicine"},signatures:"Ezekwesili-Ofili Josephine Ozioma and Okaka Antoinette Nwamaka\nChinwe",authors:[{id:"191264",title:"Prof.",name:"Josephine",middleName:"Ozioma",surname:"Ozioma Ezekwesili-Ofili",slug:"josephine-ozioma-ezekwesili-ofili",fullName:"Josephine Ozioma Ezekwesili-Ofili"},{id:"211585",title:"Prof.",name:"Antoinette",middleName:null,surname:"Okaka",slug:"antoinette-okaka",fullName:"Antoinette Okaka"}]},{id:"61866",title:"Plants Secondary Metabolites: The Key Drivers of the Pharmacological Actions of Medicinal Plants",slug:"plants-secondary-metabolites-the-key-drivers-of-the-pharmacological-actions-of-medicinal-plants",totalDownloads:9021,totalCrossrefCites:60,totalDimensionsCites:153,abstract:"The vast and versatile pharmacological effects of medicinal plants are basically dependent on their phytochemical constituents. Generally, the phytochemical constituents of plants fall into two categories based on their role in basic metabolic processes, namely primary and secondary metabolites. Primary plant metabolites are involved in basic life functions; therefore, they are more or less similar in all living cells. On the other hand, secondary plant metabolites are products of subsidiary pathways as the shikimic acid pathway. In the course of studying, the medicinal effect of herbals is oriented towards the secondary plant metabolites. Secondary plant metabolites played an important role in alleviating several aliments in the traditional medicine and folk uses. In modern medicine, they provided lead compounds for the production of medications for treating various diseases from migraine up to cancer. Secondary plant metabolites are classified according to their chemical structures into various classes. In this chapter, we will be presenting various classes of secondary plant metabolites, their distribution in different plant families and their important medicinal uses.",book:{id:"6302",slug:"herbal-medicine",title:"Herbal Medicine",fullTitle:"Herbal Medicine"},signatures:"Rehab A. Hussein and Amira A. El-Anssary",authors:[{id:"212117",title:"Dr.",name:"Rehab",middleName:null,surname:"Hussein",slug:"rehab-hussein",fullName:"Rehab Hussein"},{id:"221140",title:"Dr.",name:"Amira",middleName:null,surname:"El-Anssary",slug:"amira-el-anssary",fullName:"Amira El-Anssary"}]},{id:"77433",title:"Extraction of Bioactive Compounds from Medicinal Plants and Herbs",slug:"extraction-of-bioactive-compounds-from-medicinal-plants-and-herbs",totalDownloads:1428,totalCrossrefCites:4,totalDimensionsCites:8,abstract:"Human beings have relied on herbs and medicinal plants as sources of food and remedy from time immemorial. Bioactive compounds from plants are currently the subject of much research interest, but their extraction as part of phytochemical and/or biological investigations present specific challenges. Herbalists or scientists have developed many protocols of extraction of bioactive ingredients to ensure the effectiveness and the efficacy of crude drugs that were used to get relief from sickness. With the advent of new leads from plants such as morphine, quinine, taxol, artemisinin, and alkaloids from Voacanga species, a lot of attention is paid to the mode of extraction of active phytochemicals to limit the cost linked to the synthesis and isolation. Thus, the extraction of active compounds from plants needs appropriate extraction methods and techniques that provide bioactive ingredients-rich extracts and fractions. The extraction procedures, therefore, play a critical role in the yield, the nature of phytochemical content, etc. This chapter aims to present, describe, and compare extraction procedures of bioactive compounds from herbs and medicinal plants.",book:{id:"10356",slug:"natural-medicinal-plants",title:"Natural Medicinal Plants",fullTitle:"Natural Medicinal Plants"},signatures:"Fongang Fotsing Yannick Stéphane, Bankeu Kezetas Jean Jules, Gaber El-Saber Batiha, Iftikhar Ali and Lenta Ndjakou Bruno",authors:[{id:"224515",title:"Dr.",name:"Fongang Fotsing",middleName:null,surname:"Yannick Stéphane",slug:"fongang-fotsing-yannick-stephane",fullName:"Fongang Fotsing Yannick Stéphane"},{id:"227816",title:"Dr.",name:"Bankeu Kezetas",middleName:null,surname:"Jean Jules",slug:"bankeu-kezetas-jean-jules",fullName:"Bankeu Kezetas Jean Jules"},{id:"227817",title:"Prof.",name:"Lenta Ndjakou",middleName:null,surname:"Bruno",slug:"lenta-ndjakou-bruno",fullName:"Lenta Ndjakou Bruno"},{id:"349790",title:"Prof.",name:"Gaber",middleName:null,surname:"El-Saber Batiha",slug:"gaber-el-saber-batiha",fullName:"Gaber El-Saber Batiha"},{id:"357350",title:"Dr.",name:"Iftikhar",middleName:null,surname:"Ali",slug:"iftikhar-ali",fullName:"Iftikhar Ali"}]},{id:"26491",title:"Homeopathy: Treatment of Cancer with the Banerji Protocols",slug:"homeopathy-treatment-of-cancer-with-the-banerji-protocols",totalDownloads:54241,totalCrossrefCites:1,totalDimensionsCites:2,abstract:null,book:{id:"542",slug:"a-compendium-of-essays-on-alternative-therapy",title:"A Compendium of Essays on Alternative Therapy",fullTitle:"A Compendium of Essays on Alternative Therapy"},signatures:"Prasanta Banerji and Pratip Banerji",authors:[{id:"79939",title:"Dr",name:"Prasanta",middleName:null,surname:"Banerji",slug:"prasanta-banerji",fullName:"Prasanta Banerji"},{id:"79943",title:"Dr.",name:"Pratip",middleName:null,surname:"Banerji",slug:"pratip-banerji",fullName:"Pratip Banerji"}]},{id:"54028",title:"Chemical Composition and Biological Activities of Mentha Species",slug:"chemical-composition-and-biological-activities-of-mentha-species",totalDownloads:7515,totalCrossrefCites:13,totalDimensionsCites:50,abstract:"The genus Mentha L. (Lamiaceae) is distributed all over the world and can be found in many environments. Mentha species, one of the world’s oldest and most popular herbs, are widely used in cooking, in cosmetics, and as alternative or complementary therapy, mainly for the treatment of gastrointestinal disorders like flatulence, indigestion, nausea, vomiting, anorexia, and ulcerative colitis. Furthermore, it is well documented that the essential oil and extracts of Mentha species possess antimicrobial, fungicidal, antiviral, insecticidal, and antioxidant properties. The economic importance of mints is also evident; mint oil and its constituents and derivatives are used as flavoring agents throughout the world in food, pharmaceutical, herbal, perfumery, and flavoring industry. To provide a scientific basis for their traditional uses, several studies have been conducted to determine the chemical composition of mints and assess their biological activities. This chapter describes the therapeutic effects and uses of Mentha species and their constituents, particularly essential oils and phenolic compounds; some additional biological activities will also be considered.",book:{id:"5612",slug:"aromatic-and-medicinal-plants-back-to-nature",title:"Aromatic and Medicinal Plants",fullTitle:"Aromatic and Medicinal Plants - Back to Nature"},signatures:"Fatiha Brahmi, Madani Khodir, Chibane Mohamed and Duez Pierre",authors:[{id:"193281",title:"Dr.",name:"Fatiha",middleName:null,surname:"Brahmi",slug:"fatiha-brahmi",fullName:"Fatiha Brahmi"},{id:"199693",title:"Prof.",name:"Khodir",middleName:null,surname:"Madani",slug:"khodir-madani",fullName:"Khodir Madani"},{id:"199694",title:"Prof.",name:"Pierre",middleName:null,surname:"Duez",slug:"pierre-duez",fullName:"Pierre Duez"},{id:"203738",title:"Prof.",name:"Mohamed",middleName:null,surname:"Chibane",slug:"mohamed-chibane",fullName:"Mohamed Chibane"}]}],onlineFirstChaptersFilter:{topicId:"991",limit:6,offset:0},onlineFirstChaptersCollection:[],onlineFirstChaptersTotal:0},preDownload:{success:null,errors:{}},subscriptionForm:{success:null,errors:{}},aboutIntechopen:{},privacyPolicy:{},peerReviewing:{},howOpenAccessPublishingWithIntechopenWorks:{},sponsorshipBooks:{sponsorshipBooks:[],offset:8,limit:8,total:0},allSeries:{pteSeriesList:[{id:"14",title:"Artificial Intelligence",numberOfPublishedBooks:9,numberOfPublishedChapters:90,numberOfOpenTopics:6,numberOfUpcomingTopics:0,issn:"2633-1403",doi:"10.5772/intechopen.79920",isOpenForSubmission:!0},{id:"7",title:"Biomedical Engineering",numberOfPublishedBooks:12,numberOfPublishedChapters:108,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2631-5343",doi:"10.5772/intechopen.71985",isOpenForSubmission:!0}],lsSeriesList:[{id:"11",title:"Biochemistry",numberOfPublishedBooks:33,numberOfPublishedChapters:330,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2632-0983",doi:"10.5772/intechopen.72877",isOpenForSubmission:!0},{id:"25",title:"Environmental Sciences",numberOfPublishedBooks:1,numberOfPublishedChapters:19,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2754-6713",doi:"10.5772/intechopen.100362",isOpenForSubmission:!0},{id:"10",title:"Physiology",numberOfPublishedBooks:14,numberOfPublishedChapters:145,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2631-8261",doi:"10.5772/intechopen.72796",isOpenForSubmission:!0}],hsSeriesList:[{id:"3",title:"Dentistry",numberOfPublishedBooks:9,numberOfPublishedChapters:141,numberOfOpenTopics:2,numberOfUpcomingTopics:0,issn:"2631-6218",doi:"10.5772/intechopen.71199",isOpenForSubmission:!0},{id:"6",title:"Infectious Diseases",numberOfPublishedBooks:13,numberOfPublishedChapters:123,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2631-6188",doi:"10.5772/intechopen.71852",isOpenForSubmission:!0},{id:"13",title:"Veterinary Medicine and Science",numberOfPublishedBooks:11,numberOfPublishedChapters:112,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2632-0517",doi:"10.5772/intechopen.73681",isOpenForSubmission:!0}],sshSeriesList:[{id:"22",title:"Business, Management and Economics",numberOfPublishedBooks:1,numberOfPublishedChapters:22,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2753-894X",doi:"10.5772/intechopen.100359",isOpenForSubmission:!0},{id:"23",title:"Education and Human Development",numberOfPublishedBooks:0,numberOfPublishedChapters:11,numberOfOpenTopics:1,numberOfUpcomingTopics:1,issn:null,doi:"10.5772/intechopen.100360",isOpenForSubmission:!0},{id:"24",title:"Sustainable Development",numberOfPublishedBooks:1,numberOfPublishedChapters:19,numberOfOpenTopics:5,numberOfUpcomingTopics:0,issn:"2753-6580",doi:"10.5772/intechopen.100361",isOpenForSubmission:!0}],testimonialsList:[{id:"6",text:"It is great to work with the IntechOpen to produce a worthwhile collection of research that also becomes a great educational resource and guide for future research endeavors.",author:{id:"259298",name:"Edward",surname:"Narayan",institutionString:null,profilePictureURL:"https://mts.intechopen.com/storage/users/259298/images/system/259298.jpeg",slug:"edward-narayan",institution:{id:"3",name:"University of Queensland",country:{id:null,name:"Australia"}}}},{id:"13",text:"The collaboration with and support of the technical staff of IntechOpen is fantastic. 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In 2021 he has been awarded the “Raul Isturiz Award” Medal of the API. Also, in 2021, he was awarded with the “Jose Felix Patiño” Asclepius Staff Medal of the Colombian Medical College, due to his scientific contributions to COVID-19 during the pandemic. He is currently the Editor in Chief of the journal Travel Medicine and Infectious Diseases. His Scopus H index is 47 (Google Scholar H index, 68).",institutionString:"Institución Universitaria Visión de las Américas, Colombia",institution:null},editorTwo:null,editorThree:null},subseries:{paginationCount:6,paginationItems:[{id:"22",title:"Applied Intelligence",coverUrl:"https://cdn.intechopen.com/series_topics/covers/22.jpg",isOpenForSubmission:!0,editor:{id:"27170",title:"Prof.",name:"Carlos",middleName:"M.",surname:"Travieso-Gonzalez",slug:"carlos-travieso-gonzalez",fullName:"Carlos Travieso-Gonzalez",profilePictureURL:"https://mts.intechopen.com/storage/users/27170/images/system/27170.jpeg",biography:"Carlos M. 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He has published seven patents in the Spanish Patent and Trademark Office. He has been a supervisor on 8 Ph.D. theses (11 more are under supervision), and 130 master theses. He is the founder of The IEEE IWOBI conference series and the president of its Steering Committee, as well as the founder of both the InnoEducaTIC and APPIS conference series. He is an evaluator of project proposals for the European Union (H2020), Medical Research Council (MRC, UK), Spanish Government (ANECA, Spain), Research National Agency (ANR, France), DAAD (Germany), Argentinian Government, and the Colombian Institutions. He has been a reviewer in different indexed international journals (<70) and conferences (<250) since 2001. He has been a member of the IASTED Technical Committee on Image Processing from 2007 and a member of the IASTED Technical Committee on Artificial Intelligence and Expert Systems from 2011. \n\nHe has held the general chair position for the following: ACM-APPIS (2020, 2021), IEEE-IWOBI (2019, 2020 and 2020), A PPIS (2018, 2019), IEEE-IWOBI (2014, 2015, 2017, 2018), InnoEducaTIC (2014, 2017), IEEE-INES (2013), NoLISP (2011), JRBP (2012), and IEEE-ICCST (2005)\n\nHe is an associate editor of the Computational Intelligence and Neuroscience Journal (Hindawi – Q2 JCR-ISI). He was vice dean from 2004 to 2010 in the Higher Technical School of Telecommunication Engineers at ULPGC and the vice dean of Graduate and Postgraduate Studies from March 2013 to November 2017. 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He has (co)authored more than 150 publications in indexed journals, international conferences and book chapters, 1 book (in Greek), 3 edited books, and 5 journal special issues. His publications have more than 2100 citations with h-index 27 (GoogleScholar). His research interests include computer/machine vision, machine learning, pattern recognition, computational intelligence. \nDr. Papakostas served as a reviewer in numerous journals, as a program\ncommittee member in international conferences and he is a member of the IAENG, MIR Labs, EUCogIII, INSTICC and the Technical Chamber of Greece (TEE).",institutionString:null,institution:{name:"International Hellenic University",institutionURL:null,country:{name:"Greece"}}},editorTwo:null,editorThree:null},{id:"25",title:"Evolutionary Computation",coverUrl:"https://cdn.intechopen.com/series_topics/covers/25.jpg",isOpenForSubmission:!0,editor:{id:"136112",title:"Dr.",name:"Sebastian",middleName:null,surname:"Ventura Soto",slug:"sebastian-ventura-soto",fullName:"Sebastian Ventura Soto",profilePictureURL:"https://mts.intechopen.com/storage/users/136112/images/system/136112.png",biography:"Sebastian Ventura is a Spanish researcher, a full professor with the Department of Computer Science and Numerical Analysis, University of Córdoba. 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He is currently a principal researcher in data analytics and optimisation at TECNALIA (Spain), a visiting fellow at the Basque Center for Applied Mathematics (BCAM) and a part-time lecturer at the University of the Basque Country (UPV/EHU). His research interests gravitate on the use of descriptive, prescriptive and predictive algorithms for data mining and optimization in a diverse range of application fields such as Energy, Transport, Telecommunications, Health and Industry, among others. In these fields he has published more than 240 articles, co-supervised 8 Ph.D. theses, edited 6 books, coauthored 7 patents and participated/led more than 40 research projects. 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He is currently a full professor in\nthe Department of Automation and Applied Informatics at the\nsame university. Dr. Voloşencu is the author of ten books, seven\nbook chapters, and more than 160 papers published in journals\nand conference proceedings. He has also edited twelve books and\nhas twenty-seven patents to his name. He is a manager of research grants, editor in\nchief and member of international journal editorial boards, a former plenary speaker, a member of scientific committees, and chair at international conferences. His\nresearch is in the fields of control systems, control of electric drives, fuzzy control\nsystems, neural network applications, fault detection and diagnosis, sensor network\napplications, monitoring of distributed parameter systems, and power ultrasound\napplications. 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Presently he is working as a associate professor in the Dept of Prosthodontics, Rural Dental College, Loni and maintains a successful private practice specialising in Implantology at Rahata.\n\nEmail: drdeepak_mvikhe@yahoo.com..................",institutionString:null,institution:{name:"Pravara Institute of Medical Sciences",country:{name:"India"}}},{id:"204110",title:"Dr.",name:"Ahmed A.",middleName:null,surname:"Madfa",slug:"ahmed-a.-madfa",fullName:"Ahmed A. Madfa",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/204110/images/system/204110.jpg",biography:"Dr. Madfa is currently Associate Professor of Endodontics at Thamar University and a visiting lecturer at Sana'a University and University of Sciences and Technology. He has more than 6 years of experience in teaching. His research interests include root canal morphology, functionally graded concept, dental biomaterials, epidemiology and dental education, biomimetic restoration, finite element analysis and endodontic regeneration. Dr. Madfa has numerous international publications, full articles, two patents, a book and a book chapter. Furthermore, he won 14 international scientific awards. Furthermore, he is involved in many academic activities ranging from editorial board member, reviewer for many international journals and postgraduate students' supervisor. Besides, I deliver many courses and training workshops at various scientific events. Dr. Madfa also regularly attends international conferences and holds administrative positions (Deputy Dean of the Faculty for Students’ & Academic Affairs and Deputy Head of Research Unit).",institutionString:"Thamar University",institution:null},{id:"210472",title:"Dr.",name:"Nermin",middleName:"Mohammed Ahmed",surname:"Yussif",slug:"nermin-yussif",fullName:"Nermin Yussif",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/210472/images/system/210472.jpg",biography:"Dr. Nermin Mohammed Ahmed Yussif is working at the Faculty of dentistry, University for October university for modern sciences and arts (MSA). Her areas of expertise include: periodontology, dental laserology, oral implantology, periodontal plastic surgeries, oral mesotherapy, nutrition, dental pharmacology. She is an editor and reviewer in numerous international journals.",institutionString:"MSA University",institution:null},{id:"204606",title:"Dr.",name:"Serdar",middleName:null,surname:"Gözler",slug:"serdar-gozler",fullName:"Serdar Gözler",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/204606/images/system/204606.jpeg",biography:"Dr. Serdar Gözler has completed his undergraduate studies at the Marmara University Faculty of Dentistry in 1978, followed by an assistantship in the Prosthesis Department of Dicle University Faculty of Dentistry. Starting his PhD work on non-resilient overdentures with Assoc. Prof. Hüsnü Yavuzyılmaz, he continued his studies with Prof. Dr. Gürbüz Öztürk of Istanbul University Faculty of Dentistry Department of Prosthodontics, this time on Gnatology. He attended training programs on occlusion, neurology, neurophysiology, EMG, radiology and biostatistics. In 1982, he presented his PhD thesis \\Gerber and Lauritzen Occlusion Analysis Techniques: Diagnosis Values,\\ at Istanbul University School of Dentistry, Department of Prosthodontics. As he was also working with Prof. Senih Çalıkkocaoğlu on The Physiology of Chewing at the same time, Gözler has written a chapter in Çalıkkocaoğlu\\'s book \\Complete Prostheses\\ entitled \\The Place of Neuromuscular Mechanism in Prosthetic Dentistry.\\ The book was published five times since by the Istanbul University Publications. Having presented in various conferences about occlusion analysis until 1998, Dr. Gözler has also decided to use the T-Scan II occlusion analysis method. Having been personally trained by Dr. Robert Kerstein on this method, Dr. Gözler has been lecturing on the T-Scan Occlusion Analysis Method in conferences both in Turkey and abroad. Dr. Gözler has various articles and presentations on Digital Occlusion Analysis methods. He is now Head of the TMD Clinic at Prosthodontic Department of Faculty of Dentistry , Istanbul Aydın University , Turkey.",institutionString:"Istanbul Aydin University",institution:{name:"Istanbul Aydın University",country:{name:"Turkey"}}},{id:"256417",title:"Associate Prof.",name:"Sanaz",middleName:null,surname:"Sadry",slug:"sanaz-sadry",fullName:"Sanaz Sadry",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/256417/images/8106_n.jpg",biography:null,institutionString:null,institution:{name:"Istanbul Aydın University",country:{name:"Turkey"}}},{id:"240870",title:"Ph.D.",name:"Alaa Eddin Omar",middleName:null,surname:"Al Ostwani",slug:"alaa-eddin-omar-al-ostwani",fullName:"Alaa Eddin Omar Al Ostwani",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/240870/images/system/240870.jpeg",biography:"Dr. Al Ostwani Alaa Eddin Omar received his Master in dentistry from Damascus University in 2010, and his Ph.D. in Pediatric Dentistry from Damascus University in 2014. Dr. Al Ostwani is an assistant professor and faculty member at IUST University since 2014. \nDuring his academic experience, he has received several awards including the scientific research award from the Union of Arab Universities, the Syrian gold medal and the international gold medal for invention and creativity. Dr. Al Ostwani is a Member of the International Association of Dental Traumatology and the Syrian Society for Research and Preventive Dentistry since 2017. He is also a Member of the Reviewer Board of International Journal of Dental Medicine (IJDM), and the Indian Journal of Conservative and Endodontics since 2016.",institutionString:"International University for Science and Technology.",institution:{name:"Islamic University of Science and Technology",country:{name:"India"}}},{id:"42847",title:"Dr.",name:"Belma",middleName:null,surname:"Işik Aslan",slug:"belma-isik-aslan",fullName:"Belma Işik Aslan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/42847/images/system/42847.jpg",biography:"Dr. Belma IşIk Aslan was born in 1976 in Ankara-TURKEY. After graduating from TED Ankara College in 1994, she attended to Gazi University, Faculty of Dentistry in Ankara. She completed her PhD in orthodontic education at Gazi University between 1999-2005. Dr. Işık Aslan stayed at the Providence Hospital Craniofacial Institude and Reconstructive Surgery in Michigan, USA for three months as an observer. She worked as a specialist doctor at Gazi University, Dentistry Faculty, Department of Orthodontics between 2005-2014. She was appointed as associate professor in January, 2014 and as professor in 2021. Dr. Işık Aslan still works as an instructor at the same faculty. She has published a total of 35 articles, 10 book chapters, 39 conference proceedings both internationally and nationally. Also she was the academic editor of the international book 'Current Advances in Orthodontics'. She is a member of the Turkish Orthodontic Society and Turkish Cleft Lip and Palate Society. She is married and has 2 children. Her knowledge of English is at an advanced level.",institutionString:"Gazi University Dentistry Faculty Department of Orthodontics",institution:null},{id:"202198",title:"Dr.",name:"Buket",middleName:null,surname:"Aybar",slug:"buket-aybar",fullName:"Buket Aybar",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/202198/images/6955_n.jpg",biography:"Buket Aybar, DDS, PhD, was born in 1971. She graduated from Istanbul University, Faculty of Dentistry, in 1992 and completed her PhD degree on Oral and Maxillofacial Surgery in Istanbul University in 1997.\r\nDr. Aybar is currently a full-time professor in Istanbul University, Faculty of Dentistry Department of Oral and Maxillofacial Surgery. She has teaching responsibilities in graduate and postgraduate programs. Her clinical practice includes mainly dentoalveolar surgery.\r\nHer topics of interest are biomaterials science and cell culture studies. She has many articles in international and national scientific journals and chapters in books; she also has participated in several scientific projects supported by Istanbul University Research fund.",institutionString:null,institution:{name:"Marmara University",country:{name:"Turkey"}}},{id:"178412",title:"Associate Prof.",name:"Guhan",middleName:null,surname:"Dergin",slug:"guhan-dergin",fullName:"Guhan Dergin",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/178412/images/6954_n.jpg",biography:"Assoc. Prof. Dr. Gühan Dergin was born in 1973 in Izmit. He graduated from Marmara University Faculty of Dentistry in 1999. He completed his specialty of OMFS surgery in Marmara University Faculty of Dentistry and obtained his PhD degree in 2006. In 2005, he was invited as a visiting doctor in the Oral and Maxillofacial Surgery Department of the University of North Carolina, USA, where he went on a scholarship. Dr. Dergin still continues his academic career as an associate professor in Marmara University Faculty of Dentistry. He has many articles in international and national scientific journals and chapters in books.",institutionString:null,institution:{name:"Marmara University",country:{name:"Turkey"}}},{id:"178414",title:"Prof.",name:"Yusuf",middleName:null,surname:"Emes",slug:"yusuf-emes",fullName:"Yusuf Emes",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/178414/images/6953_n.jpg",biography:"Born in Istanbul in 1974, Dr. Emes graduated from Istanbul University Faculty of Dentistry in 1997 and completed his PhD degree in Istanbul University faculty of Dentistry Department of Oral and Maxillofacial Surgery in 2005. He has papers published in international and national scientific journals, including research articles on implantology, oroantral fistulas, odontogenic cysts, and temporomandibular disorders. Dr. Emes is currently working as a full-time academic staff in Istanbul University faculty of Dentistry Department of Oral and Maxillofacial Surgery.",institutionString:null,institution:{name:"Istanbul University",country:{name:"Turkey"}}},{id:"192229",title:"Ph.D.",name:"Ana Luiza",middleName:null,surname:"De Carvalho Felippini",slug:"ana-luiza-de-carvalho-felippini",fullName:"Ana Luiza De Carvalho Felippini",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/192229/images/system/192229.jpg",biography:null,institutionString:"University of São Paulo",institution:{name:"University of Sao Paulo",country:{name:"Brazil"}}},{id:"256851",title:"Prof.",name:"Ayşe",middleName:null,surname:"Gülşen",slug:"ayse-gulsen",fullName:"Ayşe Gülşen",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/256851/images/9696_n.jpg",biography:"Dr. Ayşe Gülşen graduated in 1990 from Faculty of Dentistry, University of Ankara and did a postgraduate program at University of Gazi. \nShe worked as an observer and research assistant in Craniofacial Surgery Departments in New York, Providence Hospital in Michigan and Chang Gung Memorial Hospital in Taiwan. \nShe works as Craniofacial Orthodontist in Department of Aesthetic, Plastic and Reconstructive Surgery, Faculty of Medicine, University of Gazi, Ankara Turkey since 2004.",institutionString:"Orthodontist, Assoc Prof in the Department of Aesthetic, Plastic and Reconstructive Surgery, Faculty of Medicine, University of Gazi",institution:null},{id:"255366",title:"Prof.",name:"Tosun",middleName:null,surname:"Tosun",slug:"tosun-tosun",fullName:"Tosun Tosun",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/255366/images/7347_n.jpg",biography:"Graduated at the Faculty of Dentistry, University of Istanbul, Turkey in 1989;\nVisitor Assistant at the University of Padua, Italy and Branemark Osseointegration Center of Treviso, Italy between 1993-94;\nPhD thesis on oral implantology in University of Istanbul and was awarded the academic title “Dr.med.dent.”, 1997;\nHe was awarded the academic title “Doç.Dr.” (Associated Professor) in 2003;\nProficiency in Botulinum Toxin Applications, Reading-UK in 2009;\nMastership, RWTH Certificate in Laser Therapy in Dentistry, AALZ-Aachen University, Germany 2009-11;\nMaster of Science (MSc) in Laser Dentistry, University of Genoa, Italy 2013-14.\n\nDr.Tosun worked as Research Assistant in the Department of Oral Implantology, Faculty of Dentistry, University of Istanbul between 1990-2002. \nHe worked part-time as Consultant surgeon in Harvard Medical International Hospitals and John Hopkins Medicine, Istanbul between years 2007-09.\u2028He was contract Professor in the Department of Surgical and Diagnostic Sciences (DI.S.C.), Medical School, University of Genova, Italy between years 2011-16. \nSince 2015 he is visiting Professor at Medical School, University of Plovdiv, Bulgaria. \nCurrently he is Associated Prof.Dr. at the Dental School, Oral Surgery Dept., Istanbul Aydin University and since 2003 he works in his own private clinic in Istanbul, Turkey.\u2028\nDr.Tosun is reviewer in journal ‘Laser in Medical Sciences’, reviewer in journal ‘Folia Medica\\', a Fellow of the International Team for Implantology, Clinical Lecturer of DGZI German Association of Oral Implantology, Expert Lecturer of Laser&Health Academy, Country Representative of World Federation for Laser Dentistry, member of European Federation of Periodontology, member of Academy of Laser Dentistry. Dr.Tosun presents papers in international and national congresses and has scientific publications in international and national journals. He speaks english, spanish, italian and french.",institutionString:null,institution:{name:"Istanbul Aydın University",country:{name:"Turkey"}}},{id:"260116",title:"Dr.",name:"Mehmet",middleName:null,surname:"Yaltirik",slug:"mehmet-yaltirik",fullName:"Mehmet Yaltirik",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/260116/images/7413_n.jpg",biography:"Birth Date 25.09.1965\r\nBirth Place Adana- Turkey\r\nSex Male\r\nMarrial Status Bachelor\r\nDriving License Acquired\r\nMother Tongue Turkish\r\n\r\nAddress:\r\nWork:University of Istanbul,Faculty of Dentistry, Department of Oral Surgery and Oral Medicine 34093 Capa,Istanbul- TURKIYE",institutionString:null,institution:{name:"Istanbul University",country:{name:"Turkey"}}},{id:"171887",title:"Prof.",name:"Zühre",middleName:null,surname:"Akarslan",slug:"zuhre-akarslan",fullName:"Zühre Akarslan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/171887/images/system/171887.jpg",biography:"Zühre Akarslan was born in 1977 in Cyprus. She graduated from Gazi University Faculty of Dentistry, Ankara, Turkey in 2000. \r\nLater she received her Ph.D. degree from the Oral Diagnosis and Radiology Department; which was recently renamed as Oral and Dentomaxillofacial Radiology, from the same university. \r\nShe is working as a full-time Associate Professor and is a lecturer and an academic researcher. \r\nHer expertise areas are dental caries, cancer, dental fear and anxiety, gag reflex in dentistry, oral medicine, and dentomaxillofacial radiology.",institutionString:"Gazi University",institution:{name:"Gazi University",country:{name:"Turkey"}}},{id:"272237",title:"Dr.",name:"Pinar",middleName:"Kiymet",surname:"Karataban",slug:"pinar-karataban",fullName:"Pinar Karataban",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/272237/images/8911_n.png",biography:"Assist.Prof.Dr.Pınar Kıymet Karataban, DDS PhD \n\nDr.Pınar Kıymet Karataban was born in Istanbul in 1975. After her graduation from Marmara University Faculty of Dentistry in 1998 she started her PhD in Paediatric Dentistry focused on children with special needs; mainly children with Cerebral Palsy. She finished her pHD thesis entitled \\'Investigation of occlusion via cast analysis and evaluation of dental caries prevalance, periodontal status and muscle dysfunctions in children with cerebral palsy” in 2008. She got her Assist. Proffessor degree in Istanbul Aydın University Paediatric Dentistry Department in 2015-2018. ın 2019 she started her new career in Bahcesehir University, Istanbul as Head of Department of Pediatric Dentistry. In 2020 she was accepted to BAU International University, Batumi as Professor of Pediatric Dentistry. She’s a lecturer in the same university meanwhile working part-time in private practice in Ege Dental Studio (https://www.egedisklinigi.com/) a multidisciplinary dental clinic in Istanbul. Her main interests are paleodontology, ancient and contemporary dentistry, oral microbiology, cerebral palsy and special care dentistry. She has national and international publications, scientific reports and is a member of IAPO (International Association for Paleodontology), IADH (International Association of Disability and Oral Health) and EAPD (European Association of Pediatric Dentistry).",institutionString:null,institution:null},{id:"172009",title:"Dr.",name:"Fatma Deniz",middleName:null,surname:"Uzuner",slug:"fatma-deniz-uzuner",fullName:"Fatma Deniz Uzuner",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/172009/images/7122_n.jpg",biography:"Dr. Deniz Uzuner was born in 1969 in Kocaeli-TURKEY. After graduating from TED Ankara College in 1986, she attended the Hacettepe University, Faculty of Dentistry in Ankara. \nIn 1993 she attended the Gazi University, Faculty of Dentistry, Department of Orthodontics for her PhD education. After finishing the PhD education, she worked as orthodontist in Ankara Dental Hospital under the Turkish Government, Ministry of Health and in a special Orthodontic Clinic till 2011. Between 2011 and 2016, Dr. Deniz Uzuner worked as a specialist in the Department of Orthodontics, Faculty of Dentistry, Gazi University in Ankara/Turkey. In 2016, she was appointed associate professor. Dr. Deniz Uzuner has authored 23 Journal Papers, 3 Book Chapters and has had 39 oral/poster presentations. She is a member of the Turkish Orthodontic Society. Her knowledge of English is at an advanced level.",institutionString:null,institution:null},{id:"332914",title:"Dr.",name:"Muhammad Saad",middleName:null,surname:"Shaikh",slug:"muhammad-saad-shaikh",fullName:"Muhammad Saad Shaikh",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Jinnah Sindh Medical University",country:{name:"Pakistan"}}},{id:"315775",title:"Dr.",name:"Feng",middleName:null,surname:"Luo",slug:"feng-luo",fullName:"Feng Luo",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Sichuan University",country:{name:"China"}}},{id:"344229",title:"Dr.",name:"Sankeshan",middleName:null,surname:"Padayachee",slug:"sankeshan-padayachee",fullName:"Sankeshan Padayachee",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"315727",title:"Ms.",name:"Kelebogile A.",middleName:null,surname:"Mothupi",slug:"kelebogile-a.-mothupi",fullName:"Kelebogile A. Mothupi",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"423519",title:"Dr.",name:"Sizakele",middleName:null,surname:"Ngwenya",slug:"sizakele-ngwenya",fullName:"Sizakele Ngwenya",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"337613",title:"Mrs.",name:"Tshakane",middleName:null,surname:"R.M.D. Ralephenya",slug:"tshakane-r.m.d.-ralephenya",fullName:"Tshakane R.M.D. Ralephenya",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"419270",title:"Dr.",name:"Ann",middleName:null,surname:"Chianchitlert",slug:"ann-chianchitlert",fullName:"Ann Chianchitlert",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Walailak University",country:{name:"Thailand"}}},{id:"419271",title:"Dr.",name:"Diane",middleName:null,surname:"Selvido",slug:"diane-selvido",fullName:"Diane Selvido",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Walailak University",country:{name:"Thailand"}}},{id:"419272",title:"Dr.",name:"Irin",middleName:null,surname:"Sirisoontorn",slug:"irin-sirisoontorn",fullName:"Irin Sirisoontorn",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Walailak University",country:{name:"Thailand"}}}]}},subseries:{item:{id:"6",type:"subseries",title:"Viral Infectious Diseases",keywords:"Novel Viruses, Virus Transmission, Virus Evolution, Molecular Virology, Control and Prevention, Virus-host Interaction",scope:"The Viral Infectious Diseases Book Series aims to provide a comprehensive overview of recent research trends and discoveries in various viral infectious diseases emerging around the globe. The emergence of any viral disease is hard to anticipate, which often contributes to death. A viral disease can be defined as an infectious disease that has recently appeared within a population or exists in nature with the rapid expansion of incident or geographic range. This series will focus on various crucial factors related to emerging viral infectious diseases, including epidemiology, pathogenesis, host immune response, clinical manifestations, diagnosis, treatment, and clinical recommendations for managing viral infectious diseases, highlighting the recent issues with future directions for effective therapeutic strategies.",coverUrl:"https://cdn.intechopen.com/series_topics/covers/6.jpg",hasOnlineFirst:!0,hasPublishedBooks:!0,annualVolume:11402,editor:{id:"158026",title:"Prof.",name:"Shailendra K.",middleName:null,surname:"Saxena",slug:"shailendra-k.-saxena",fullName:"Shailendra K. Saxena",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRET3QAO/Profile_Picture_2022-05-10T10:10:26.jpeg",biography:"Professor Dr. Shailendra K. Saxena is a vice dean and professor at King George's Medical University, Lucknow, India. His research interests involve understanding the molecular mechanisms of host defense during human viral infections and developing new predictive, preventive, and therapeutic strategies for them using Japanese encephalitis virus (JEV), HIV, and emerging viruses as a model via stem cell and cell culture technologies. His research work has been published in various high-impact factor journals (Science, PNAS, Nature Medicine) with a high number of citations. He has received many awards and honors in India and abroad including various Young Scientist Awards, BBSRC India Partnering Award, and Dr. JC Bose National Award of Department of Biotechnology, Min. of Science and Technology, Govt. of India. Dr. Saxena is a fellow of various international societies/academies including the Royal College of Pathologists, United Kingdom; Royal Society of Medicine, London; Royal Society of Biology, United Kingdom; Royal Society of Chemistry, London; and Academy of Translational Medicine Professionals, Austria. He was named a Global Leader in Science by The Scientist. He is also an international opinion leader/expert in vaccination for Japanese encephalitis by IPIC (UK).",institutionString:"King George's Medical University",institution:{name:"King George's Medical University",institutionURL:null,country:{name:"India"}}},editorTwo:null,editorThree:null,series:{id:"6",title:"Infectious Diseases",doi:"10.5772/intechopen.71852",issn:"2631-6188"},editorialBoard:[{id:"188773",title:"Prof.",name:"Emmanuel",middleName:null,surname:"Drouet",slug:"emmanuel-drouet",fullName:"Emmanuel Drouet",profilePictureURL:"https://mts.intechopen.com/storage/users/188773/images/system/188773.png",institutionString:null,institution:{name:"Grenoble Alpes University",institutionURL:null,country:{name:"France"}}},{id:"188219",title:"Prof.",name:"Imran",middleName:null,surname:"Shahid",slug:"imran-shahid",fullName:"Imran Shahid",profilePictureURL:"https://mts.intechopen.com/storage/users/188219/images/system/188219.jpeg",institutionString:null,institution:{name:"Umm al-Qura University",institutionURL:null,country:{name:"Saudi Arabia"}}},{id:"214235",title:"Dr.",name:"Lynn",middleName:"S.",surname:"Zijenah",slug:"lynn-zijenah",fullName:"Lynn Zijenah",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bSEJGQA4/Profile_Picture_1636699126852",institutionString:null,institution:{name:"University of Zimbabwe",institutionURL:null,country:{name:"Zimbabwe"}}},{id:"178641",title:"Dr.",name:"Samuel Ikwaras",middleName:null,surname:"Okware",slug:"samuel-ikwaras-okware",fullName:"Samuel Ikwaras Okware",profilePictureURL:"https://mts.intechopen.com/storage/users/178641/images/system/178641.jpg",institutionString:null,institution:{name:"Uganda Christian University",institutionURL:null,country:{name:"Uganda"}}}]},onlineFirstChapters:{paginationCount:17,paginationItems:[{id:"82751",title:"Mitochondria-Endoplasmic Reticulum Interaction in Central Neurons",doi:"10.5772/intechopen.105738",signatures:"Liliya Kushnireva and Eduard Korkotian",slug:"mitochondria-endoplasmic-reticulum-interaction-in-central-neurons",totalDownloads:6,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Updates on Endoplasmic Reticulum",coverURL:"https://cdn.intechopen.com/books/images_new/11674.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"82716",title:"Advanced glycation end product induced endothelial dysfunction through ER stress: Unravelling the role of Paraoxonase 2",doi:"10.5772/intechopen.106018",signatures:"Ramya Ravi and Bharathidevi Subramaniam Rajesh",slug:"advanced-glycation-end-product-induced-endothelial-dysfunction-through-er-stress-unravelling-the-rol",totalDownloads:13,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Updates on Endoplasmic Reticulum",coverURL:"https://cdn.intechopen.com/books/images_new/11674.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"82195",title:"Endoplasmic Reticulum: A Hub in Lipid Homeostasis",doi:"10.5772/intechopen.105450",signatures:"Raúl Ventura and María Isabel Hernández-Alvarez",slug:"endoplasmic-reticulum-a-hub-in-lipid-homeostasis",totalDownloads:17,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Updates on Endoplasmic Reticulum",coverURL:"https://cdn.intechopen.com/books/images_new/11674.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"82103",title:"The Role of Endoplasmic Reticulum Stress and Its Regulation in the Progression of Neurological and Infectious Diseases",doi:"10.5772/intechopen.105543",signatures:"Mary Dover, Michael Kishek, Miranda Eddins, Naneeta Desar, Ketema Paul and Milan Fiala",slug:"the-role-of-endoplasmic-reticulum-stress-and-its-regulation-in-the-progression-of-neurological-and-i",totalDownloads:15,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Updates on Endoplasmic Reticulum",coverURL:"https://cdn.intechopen.com/books/images_new/11674.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"80954",title:"Ion Channels and Neurodegenerative Disease Aging Related",doi:"10.5772/intechopen.103074",signatures:"Marika Cordaro, Salvatore Cuzzocrea and Rosanna Di Paola",slug:"ion-channels-and-neurodegenerative-disease-aging-related",totalDownloads:12,totalCrossrefCites:0,totalDimensionsCites:0,authors:null,book:{title:"Ion Channels - From Basic Properties to Medical Treatment",coverURL:"https://cdn.intechopen.com/books/images_new/10838.jpg",subseries:{id:"14",title:"Cell and Molecular Biology"}}},{id:"81647",title:"Diabetes and Epigenetics",doi:"10.5772/intechopen.104653",signatures:"Rasha A. 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