Asanda Mditshwa

Bio: Asanda Mditshwa is an academic researcher from University of KwaZulu-Natal. The author has contributed to research in topics: Postharvest & Horticulture. The author has an hindex of 13, co-authored 42 publications receiving 572 citations. Previous affiliations of Asanda Mditshwa include Stellenbosch University.

Remote Sensing And Image Interpretation

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Are organic foods safer or healthier than conventional alternatives? a systematic review

Abstract: BACKGROUND The health benefits of organic foods are unclear. PURPOSE To review evidence comparing the health effects of organic and conventional foods. DATA SOURCES MEDLINE (January 1966 to May 2011), EMBASE, CAB Direct, Agricola, TOXNET, Cochrane Library (January 1966 to May 2009), and bibliographies of retrieved articles. STUDY SELECTION English-language reports of comparisons of organically and conventionally grown food or of populations consuming these foods. DATA EXTRACTION 2 independent investigators extracted data on methods, health outcomes, and nutrient and contaminant levels. DATA SYNTHESIS 17 studies in humans and 223 studies of nutrient and contaminant levels in foods met inclusion criteria. Only 3 of the human studies examined clinical outcomes, finding no significant differences between populations by food type for allergic outcomes (eczema, wheeze, atopic sensitization) or symptomatic Campylobacter infection. Two studies reported significantly lower urinary pesticide levels among children consuming organic versus conventional diets, but studies of biomarker and nutrient levels in serum, urine, breast milk, and semen in adults did not identify clinically meaningful differences. All estimates of differences in nutrient and contaminant levels in foods were highly heterogeneous except for the estimate for phosphorus; phosphorus levels were significantly higher than in conventional produce, although this difference is not clinically significant. The risk for contamination with detectable pesticide residues was lower among organic than conventional produce (risk difference, 30% [CI, -37% to -23%]), but differences in risk for exceeding maximum allowed limits were small. Escherichia coli contamination risk did not differ between organic and conventional produce. Bacterial contamination of retail chicken and pork was common but unrelated to farming method. However, the risk for isolating bacteria resistant to 3 or more antibiotics was higher in conventional than in organic chicken and pork (risk difference, 33% [CI, 21% to 45%]). LIMITATION Studies were heterogeneous and limited in number, and publication bias may be present. CONCLUSION The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria. PRIMARY FUNDING SOURCE None.

Alginate-Based Edible Films and Coatings for Food Packaging Applications.

Abstract: Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.

Plant antimicrobial polyphenols as potential natural food preservatives

Abstract: The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed.; Results: Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds.; Conclusion: These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Consumer understanding, perceptions and behaviours with regard to environmentally friendly packaging in a developing nation

Abstract: There has been very little research conducted into sustainable consumption patterns, knowledge and attitudes in relation to environmentally friendly packaging in South Africa. Market research that has been conducted in relation to sustainable consumption has largely been based on overseas studies and is therefore limited in that its reflection of information is from a first world country perspective. Environmental knowledge has been found to impact environmentally friendly behaviour both directly and indirectly. Both quantitative and qualitative data were collected to investigate South African respondents' understanding (knowledge) and perceptions of environmentally friendly packaging as well as the extent to which they exhibited green behaviour with regard to environmentally friendly packaging activities such as reusing and recycling. The data gathered for this study were collected by means of a questionnaire distributed to respondents using snowball sampling through Facebook networks. The snowball sample required respondents to answer the questionnaire and pass it on to other Facebook users. The unique benefit of this study is that it is conducted in a developing nation where issues such as sustainable consumption are new and evolving. There is limited promotion or implementation of environmentally responsible practices by authorities or industry. South African consumers in this study were found to exhibit limited knowledge of what environmentally friendly packaging is, how to differentiate it from normal packaging, as well as its benefits. However, actions are even less evident with regard to environmentally friendly packaging. Recommendations of how to improve knowledge as well as facilitate purchase of environmentally friendly packaging are provided.