/pdf/intercropping-with-legume-for-agroecological-cropping-4gvazx6n1r.pdf

Intercropping with legume for agroecological cropping systems: Complementarity and facilitation processes and the importance of soil microorganisms. A review

In the current context of resource scarcity, global climate change, environmental degradation, and increasing food demand, the circular economy (CE) represents a promising strategy for supporting sustainable, restorative, and regenerative agriculture. A review of the literature on CE confirms the initial hypothesis that the theoretical CE framework has not yet been adapted to the field of agriculture. Therefore, this paper overcomes this gap in two ways: i) by adjusting the general CE framework to the agricultural sector's specificities, and ii) by analyzing the scope of the indicators available for measuring agricultural production systems’ circularity performance in supporting decision-making processes. Accordingly, the different elements in the theoretical CE framework are adapted to agricultural production systems. One major contribution of this paper is the definition of CE applied to agriculture. In addition, the principles of CE are adapted to the field, and CE strategies for agricultural activity are defined. Forty-one circularity indicators for application in agricultural systems were also comprehensively assessed to determine their strengths and weaknesses. Building on the key findings, future research paths and changes at the institutional and normative levels are proposed to facilitate CE implementation in agricultural production systems. For example, internationally recognized standards and adequate units of measurement must be defined, to develop meaningful studies and determine agricultural activities’ circularity performance.

Circular economy implementation in the agricultural sector: Definition, strategies and indicators

Historically, agroecosystems have been designed to produce food. Modern societies now demand more from food systems—not only food, fuel, and fiber, but also a variety of ecosystem services. And although today's farming practices are producing unprecedented yields, they are also contributing to ecosystem problems such as soil erosion, greenhouse gas emissions, and water pollution. This review highlights the potential benefits of perennial grains and oilseeds and discusses recent progress in their development. Because of perennials' extended growing season and deep root systems, they may require less fertilizer, help prevent runoff, and be more drought tolerant than annuals. Their production is expected to reduce tillage, which could positively affect biodiversity. End-use possibilities involve food, feed, fuel, and nonfood bioproducts. Fostering multidisciplinary collaborations will be essential for the successful integration of perennials into commercial cropping and food-processing systems.

Perennial Grain and Oilseed Crops

Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, landfill disposal, composting and incineration Aiming to valorize and recycle food byproducts, the development of novel and sustainable strategies to reduce the annual food loss appears an urgent need In particular, plant byproducts are a plentiful source of high-value compounds that may be exploited as natural antioxidants, preservatives and supplements in the food industry, pharmaceuticals and cosmetics In this review, a comprehensive overview of the main bioactive compounds in fruit, vegetable and cereal byproducts is provided Additionally, the natural and suitable application of tailored enzymatic treatments and fermentation to recover high-value compounds from plant byproducts is discussed Based on these promising strategies, a future expansion of green biotechnologies to revalorize the high quantity of byproducts is highly encouraging to reduce the food waste/losses and promote benefits on human health

https://www.mdpi.com/1420-3049/25/13/2987/pdf

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation.

Using a barley mapping population, 'Vla- mingh' 9 'Buloke' (V 9 B), whole grain analyses were undertaken for physical seed traits and malting quality. Grain density and size were predicted by digital image analysis (DIA), while malt extract and protein content were predicted using near infrared (NIR) analysis. Validation of DIA and NIR algorithms confirmed that data for QTL analysis was highly correlated (R 2 ( 0.82), with high RPD values (the ratio of the standard error of prediction to the standard deviation, 2.31-9.06). Endosperm hardness was measured on this mapping population using the single kernel characterisation system. Grain density and endo- sperm hardness were significantly inter-correlated in all three environments (r ( 0.22, P \ 0.001); however, other grain components were found to interact with the traits. QTL for these traits were also found on different genomic regions, for example, grain density QTLs were found on chromosomes 2H and 6H, whereas endosperm hardness QTLs were found on 1H, 5H, and 7H. In this study, the majority of the genomic regions associated with grain texture were also coincident with QTLs for grain size, yield, flowering date and/or plant development genes. This study highlights the complexity of genomic regions asso- ciated with the variation of endosperm hardness and grain density, and their relationships with grain size traits, agronomic-related traits, and plant development loci.

/pdf/the-detection-of-qtls-in-barley-associated-with-endosperm-3eld28s3rz.pdf

The detection of QTLs in barley associated with endosperm hardness, grain density, grain size and malting quality using rapid phenotyping tools.

The upcycling of by-products from agro-food processes is currently one of the main circular economy principles. In this work the major by-product of the brewing industry, the barley spent grain (BSG), was used to enrich semolina to develop dry pasta with an increased potential nutritional value. Three different concentrations of BSG (5, 10 and 20 g/100g) were added to the durum wheat semolina. BSG enriched pasta have been compared with traditional durum wheat pasta for the content of proteins, resistant starch, β-glucan, dietary fibre, total antioxidant capacity (TAC) and for sensorial characteristics. Enriched pasta showed an increase in fibre up to 135%, in β-glucan up to 85% and in TAC up to 19%. BSG enrichment involved minimal effects on sensory properties of cooked pasta, which showed a slight decrease in optimal cooking time, firmness and yellow index and an increase in total organic matter.

Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential

A network of 21 experiments was established across nine countries on four continents and spanning both hemispheres, to evaluate the relative performance of early generation perennial cereal material derived from wheat, rye, and barley and to inform future breeding strategies. The experimental lines were grown in replicated single rows, and first year production and phenology characteristics as well as yield and persistence for up to three years were monitored. The study showed that the existing experimental material is all relatively short-lived (≤3 years), with environments that are milder in summer and winter generally conferring greater longevity. No pedigree was superior across this diverse network of sites although better performing lines at the higher latitude sites were generally derived from Thinopyrum intermedium. By contrast, at lower latitudes the superior lines were generally derived from Th. ponticum and Th. elongatum parentage. The study observed a poor relationship between year 1 performance and productivity in later years, highlighting the need for perennial cereal material with greater longevity to underpin future experimental evaluation, and the importance for breeding programs to emphasize post-year 1 performance in their selections. Hybrid lines derived from the tetraploid durum wheat generally showed greater longevity than derivatives of hexaploid wheat, highlighting potential for greater use of Triticum turgidum in perennial wheat breeding. We advocate a model in future breeding initiatives that develops perennial cereal genotypes for specific target environments rather than a generic product for one global market. These products may include a diversity of cultivars derived from locally adapted annual and perennial parents. In this scenario the breeding program may have access to only a limited range of adapted perennial grass parents. In other situations, such as at very high latitude environments, perennial crops derived from barley or rye may have a better chance of success than those derived from wheat. In either case, development and selection of the perennial parent for adaptation to local environments would seem fundamental to success.

The Performance of Early-Generation Perennial Winter Cereals at 21 Sites across Four Continents

Four perennial wheat genotypes derived from crosses between Triticum aestivum and Thinopyrum elongatum, Th. intermedium or Th. ponticum were grown in Central Italy over 2 years of testing, and compared for their agronomical, biochemical, nutritional and technological traits with three commercial common wheat cultivars. Perennial wheat derivatives were characterized by post-harvest regrowth, small kernels, high number of tillers, high protein content and reduced sodium dodecyl sulphate sedimentation volume. Lines 11955 and OK72 exhibited soft kernel texture due to wild-type alleles at the puroindoline loci, whereas lines 235A and 280B produced medium-hard kernels for the presence of novel puroindolines A and B inherited from Th. elongatum and Th. intermedium, respectively. In addition, perennial wheat genotypes presented a high content of carotenoids and 5-n-alkylresorcinols compared with their annual counterparts. AR composition of line 235A, as determined by gas chromatography-mass spectrometry, was characterized by a high percentage (64.7 %) of long-chain (C21:0 + C23:0 + C25:0) homologues, which are claimed to prevent cardiovascular diseases and cancer. In addition, line OK72 was unique in having a C17/C21 homologue ratio as high as 0.34, likely inherited from Th. ponticum. This line along with line 280B also showed a high content of total dietary fiber. Finally, peculiar storage protein composition and kernel texture were observed in some perennial durum wheat derivatives obtained from crosses between T. turgidum subsp. durum and Th. junceiforme. This wheatgrass species was found to contain the 10-mer QQPQDAVQPF peptide, which is able to prevent prolamins from triggering inflammatory responses in celiac patients.

Qualitative traits of perennial wheat lines derived from different Thinopyrum species

Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed—proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)—except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower total organic matter compared to semolina pasta. Results from the sensorial judgment fell in the good quality ranges for durum wheat pasta; the incorporation of 10% of einkorn BSG resulted in the best compromise in terms of technological, nutritional and sensorial aspects of enriched pasta.

https://www.mdpi.com/2304-8158/10/3/502/pdf

Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10217

Elena Galassi

Papers

Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential

The Performance of Early-Generation Perennial Winter Cereals at 21 Sites across Four Continents

Qualitative traits of perennial wheat lines derived from different Thinopyrum species

Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta.

Biochemical and technological characterization of two C 4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef