Showing papers in "Journal of the Science of Food and Agriculture in 2019"

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.

Marine macroalgae as sources of protein and bioactive compounds in feed for monogastric animals.

Abstract: Marine macroalgae are considered as promising sustainable alternatives to conventional terrestrial animal feed resources. The advantages include high growth rate, potential cultivation in saltwater, and no occupation of arable land. Macroalgae are broadly classified as brown (Phaeophyta), red (Rhodophyta) and green (Chlorophyta) algae, and are a diverse group of marine organisms. The nutritional value of macroalgae is highly variable. The protein and essential amino acid content can be low, especially in brown species, and indigestible polysaccharides adversely affect the energy value. Optimal use of macroalgae in feeds requires suitable processing, and biorefinery approaches may increase protein content and improve nutrient availability. Macroalgae are rich in unique bioactive components and there is a growing interest in the potentially beneficial health effects of compounds such as laminarin and fucoidan in different macroalgal and macroalgal products. This review summarizes current literature on different aspects of the use of macroalgae as sources of protein and health-promoting bioactive compounds in feed for monogastric animal species. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

A review on blockchain applications in the agri-food sector.

Abstract: Background Food security can benefit from the technology's transparency, relatively low transaction costs and instantaneous applications. A blockchain is a distributed database of records in the form of encrypted blocks, or a public ledger of all transactions or digital events that have been executed and shared among participating parties and can be verified at any time in the future. Generally, the robust and decentralized functionality of the blockchain is used for global financial systems, but it can easily be expanded to contracts and operations such as tracking of the global supply chain. In the precision agriculture context, Information and Communications Technology can be further implemented with a blockchain infrastructure to enable new farm systems and e-agriculture schemes. Results The purpose of this review is to show a panorama of the scientific studies (enriched by a terms mapping analysis) on the use of blockchain in the agri-food sector, from both an entirely computational and an applicative point of view. As evidenced by the network analysis, the reviewed studies mainly focused on software aspects (e.g. the architecture and smart contracts). However, some aspects regarding the different blockchain knots (computers always connected to the blockchain network) having the role to store and distribute an updated copy of each block in a food supply-chain, result of crucial importance. Conclusion These technologies appear very promising and rich of great potential showing a good flexibility for applications in several sectors but still immature and hard to apply due to their complexity. © 2019 Society of Chemical Industry.

Vanillin biotechnology: the perspectives and future.

Abstract: The biotechnological production of fragrances is a recent trend that has expanded rapidly in the last two decades. Vanillin is the second most popular flavoring agent after saffron and is extensively used in various applications, e.g., as a food additive in food and beverages and as a masking agent in various pharmaceutical formulations. It is also considered a valuable product for other applications, such as metal plating and the production of other flavoring agents, herbicides, ripening agents, antifoaming agents, and personal and home-use products (such as in deodorants, air fresheners, and floor-polishing agents). In general, three types of vanillin, namely natural, biotechnological, and chemical/synthetic, are available on the market. However, only natural and nature-identical (biotechnologically produced from ferulic acid only) vanillins are considered as food-grade additives by most food-safety control authorities worldwide. In the present review, we summarize recent trends in fermentation technology for vanillin production and discuss the importance of the choice of raw materials for the economically viable production of vanillin. We also describe the key enzymes used in the biotechnological production of vanillin as well as their underlying genes. Research to advance our understanding of the molecular regulation of different pathways involved in vanillin production from ferulic acid is still ongoing. The enhanced knowledge is expected to offer new opportunities for the application of metabolic engineering to optimize the production of nature-identical vanillin. © 2018 Society of Chemical Industry.

Novel natural food preservatives and applications in seafood preservation: a review

Abstract: Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry.

Salinity stress enhances color parameters, bioactive leaf pigments, vitamins, polyphenols, flavonoids and antioxidant activity in selected Amaranthus leafy vegetables.

Abstract: Amaranthus tricolor is a unique source of betalain (?-cyanin and ?-xanthin) and a source of natural antioxidants, such as leaf pigments, vitamins, polyphenols and flavonoids in leafy vegetables. It has substantial importance for the food industry, since these compounds detoxify reactive oxygen species in humans and are involved in defense against several diseases. In addition, previous research has shown that salt stress elevates these compounds in many leafy vegetables. Therefore, we evaluated the effect of salinity stress on these compounds. RESULTS Three selected A. tricolor genotypes were studied under three salinity levels to evaluate the response of these compounds. Genotype, salinity stress and their interactions significantly affected all the traits studied. A significant and remarkable increase in L, a*, b*, chroma, ?-cyanin, ?-xanthin, betalain, total carotenoids, ?-carotene, ascorbic acid, total polyphenolic content, total flavonoid content and total antioxidant capacity were observed under 50 and 100 mmol L?1 NaCl concentrations. Bioactive leaf pigments, ?-carotene, vitamin C, phenolics and flavonoids showed good antioxidant activity due to positive and significant interrelationships with total antioxidant capacity. CONCLUSIONS Amaranthus tricolor can tolerate salinity stress without compromising the high quality of the final product. Therefore, it could be a promising alternative crop in saline-prone areas around the globe. ? 2018 Society of Chemical Industry

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

Abstract: BACKGROUND Plant protein-based products such as meat analogues have been receiving attention over the years. However, comparisons of product properties and mechanisms applied in the production of low- and high-moisture meat analogues have not been reported. In this study, the effects of extrusion types (low- and high-moisture extrusion cooking), absence or presence of added wheat gluten, as well as screw speed (150 and 200 rpm) on the physicochemical properties of meat analogues were evaluated. The mechanism of protein texturization of low- and high-moisture meat analogues was studied. RESULTS Extrusion types and addition of wheat gluten had a major influence on physicochemical characteristics which were critical in controlling the fibrous texture of the final product, while screw speed had a minor impact on springiness only (P < 0.001). All high-moisture meat analogues (HMMAs) were associated with a higher integrity index and greater stability of springiness and cutting strength than low-moisture meat analogues (LMMAs) using the same formula and screw speed, while the nitrogen solubility index of HMMAs was lower. Based on the physicochemical properties determined, the higher cross-link formation in HMMAs is proposed to occur in the cooling die section. CONCLUSION Our findings show that the utilization of high-moisture extrusion cooking and the incorporation of wheat gluten into the formula at 400 g kg-1 could impart a fibrous and compact structure to extrudates similar to that of actual muscle meat, with a greater integrity index and texture stability. © 2019 Society of Chemical Industry.

Impact of agronomic practices on grape aroma composition: a review.

Abstract: Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C13 -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.

Extraction and determination of heavy metals in soil and vegetables irrigated with treated municipal wastewater using new mode of dispersive liquid-liquid microextraction based on the solidified deep eutectic solvent followed by GFAAS

Abstract: Background: In this research, a new extraction method based on dispersive liquid-liquid microextraction and the solidification of deep eutectic solvent has been developed for the determination of heavy metals in soil and vegetables prior to their analysis by graphite furnace atomic absorption spectrometry (GFAAS). In this method, a green solvent consisting of 1-decyl-3-methylimidazolium chloride and 1-undecanol was used as an extraction solvent, yielding the advantages of material stability, low density and a suitable freezing point near room temperature.; Results: Under optimal conditions, enrichment factors are in the range of 114-172. The calibration graphs are linear in the range of 0.02-200 µg kg-1 and limits of detection are in the range of 0.01-0.03 µg kg-1 . Repeatability and reproducibility of the method based on seven replicate measurements of 0.80 µg kg-1 of Hg and 0.20 µg kg-1 of Pb and Cd in analyzed samples were in the range of 2.3-4.1% and 3.7-6.6%, respectively.; Conclusion: A new deep eutectic solvent consists of two parts: 1-decyl-3-methylimidazolium chloride and 1-undecanol in a molar ratio of 1:2. The accuracy of the proposed procedure was also assessed by determining the concentration of the studied metal ions in a polluted farmland soil standard reference material. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

Abstract: The continuous increase of global consumer's dietary behaviors towards reducing meat consumption due to health benefits, ecological, ethical, and social aspects. Texturized vegetable protein (TVP) transformed from plant protein-based ingredient can impart fibrous structure like muscle meat. However, there is limited information on a comparison of product properties of TVP and meats. In this study, the comparison of physicochemical properties, texture, and structure of TVP and different types of meats (beef, pork, and chicken) were investigated. RESULTS The nitrogen solubility and integrity index, chewiness and cutting strength of TVP were similar to that of the chicken sample compared to other meats. However, water absorption capacity of TVP (2173.84?g?kg?1) was significantly higher than all meat samples (1095.37 to 1653.52?g?kg?1). The color and amino acids of TVP were different from meat samples due to the difference in protein types. TVP showed a fibrous structure with non-uniform air cells. CONCLUSION The study demonstrated that some textural and chemical characteristics of texturized vegetable protein under intermediate moisture extrusion exhibited the most similarity to chicken meat. ? 2018 Society of Chemical Industry

State-of-the-art technologies in precision agriculture: a systematic review.

Abstract: Background The socio-economic status of the countries is ever-changing due to the increasing population. 'Green Revolution', a paradigm shift towards technology driven agriculture, has ensured a good quality of life to some extent for this increasing population. However, it brings in several negative impacts on the environment, which poses a threat to the sustainability of agriculture and natural resources. Precision agriculture (PA) is a state-of-the-art concept of site-specific farm management that helps to overcome this threat in a smart way using modern information and communication technologies. It reduces the indecorous use of resources, pollution and hence improves quality of life, which in turn helps to achieve sustainable development goals. Results The objective of this systematic review is to understand the present status, benefits, and limitations of the state-of-the-art technologies used in PA. A total 67 articles are identified following the PRISMA guideline to inspect the technical innovations at different components of PA. The articles are examined based on the novelties, measured parameters, technologies, and field of applications. Conclusion This analysis results in a significant understanding about the present knowledge gap and identification of the potential future research opportunities for sustainable agronomy. © 2019 Society of Chemical Industry.

Recognition pest by image-based transfer learning.

Abstract: Background Plant pests mainly refers to insects and mites that harm crops and products. There are a wide variety of plant pests, with wide distribution, fast reproduction and large quantity, which directly causes serious losses to crops. Therefore, pest recognition is very important for crops to grow healthily, and this in turn affects crop yields and quality. At present, it is a great challenge to realize accurate and reliable pest identification. Results In this study, we put forward a diagnostic system based on transfer learning for pest detection and recognition. This method is able to train and test ten types of pests and achieves an accuracy of 93.84%. We compared this transfer learning method with human experts and a traditional neural network model. Experimental results show that the performance of the proposed method is comparable to human experts and the traditional neural network. To verify the general adaptability of this model, we used our model to recognize two types of weeds: Sisymbrium sophia and Procumbent Speedwell, and achieved an accuracy of 98.92%. Conclusion The proposed method can provide evidence for the control of pests and weeds and the precise spraying of pesticides. Thus, it provides reliable technical support for precision agriculture. © 2019 Society of Chemical Industry.

Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems.

Abstract: The instrumental evaluation of tea quality using digital sensors instead of human panel tests has attracted much attention globally However, individual sensors do not meet the requirements of discriminant accuracy as a result of incomprehensive sensor information Considering the major factors in the sensory evaluation of tea, the study integrated multisensor information, including spectral, image and olfaction feature information; Results: To investigate spectral and image information obtained from hyperspectral spectrometers of different bands, principal components analysis was used for dimension reduction and different types of supervised learning algorithms (linear discriminant analysis, K-nearest neighbour and support vector machine) were selected for comparison Spectral feature information in the near infrared region and image feature information in the visible-near infrared/near infrared region achieved greater accuracy for classification The results indicated that a support vector machine outperformed other methods with respect to multisensor data fusion, which improved the accuracy of evaluating green tea quality compared to using individual sensor data The overall accuracy of the calibration set increased from 75% using optimal single sensor information to 92% using multisensor information, and the overall accuracy of the prediction set increased from 78% to 92%; Conclusion: Overall, it can be concluded that multisensory data accurately identify six grades of tea © 2018 Society of Chemical Industry; © 2018 Society of Chemical Industry

Deep eutectic solvent‐based extraction of polyphenolic antioxidants from onion (Allium cepa L.) peel

Abstract: Biomass waste, including fruit and vegetable residues, poses a serious challenge to the environment. This demands novel approaches for handling and disposing of it in a safe manner. However, such waste is extremely rich in bioactive components, which are considered to have a beneficial impact on health. This has led to the recovery of high-value compounds from biomass waste before finally disposing of it. The present investigation reveals the use of green solvents such as eutectic mixtures composed of choline chloride with three different hydrogen bond donors like sucrose (4:1), urea (1:2), and sorbitol (3:1) as extractants for recovering valuable phenolic antioxidants from onion peel.; Results: A deep eutectic solvent system consisting of choline chloride:urea (ChCl:urea) showed the best result for total phenolic content from onion peel while the other two eutectic mixtures showed relatively lower extraction efficiency. Experiments were performed with different molar ratios of ChCl:U (1:1-1:3) and liquid-solid ratios (10:1-60:1) under a temperature range (50-90 °C) and a time range (60-150 min). Taguchi's method was employed to maximize the extraction of polyphenolic antioxidants from onion peel, resulting in optimal conditions: extraction temperature 60 °C, time 120 min, liquid to solid ratio 50:1 and molar ratio of ChCl:U as 1:2. Under optimum conditions, the corresponding TPC value of the extract was found to be highest at 222.97 mg gallic acid equivalent (GAE) g-1 dw.; Conclusion: Major flavonoids - quercetin, kaempferol, and myricetin - were identified and quantified in the extracts. Moreover, high reducing power (PR ) value was reported in the case of ChCl:U extract, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was found to be higher in ChCl:So extract. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms

Abstract: Background The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. Results Spectral data were preprocessed by standard normal variate (SNV), mean center (MC) and first-order derivative (1st D) tests. The data were then subjected to full spectral partial least squares (PLS) and four variable selection algorithms, such as random frog partial least square (RF-PLS), synergy interval partial least square (Si-PLS), genetic algorithm-partial least square (GA-PLS) and competitive adaptive reweighted sampling partial least square (CARS-PLS). RF-PLS was established and identified as the optimum model based on the values of the correlation coefficients of prediction (RP ), root mean square error of prediction (RMSEP) and residual predictive deviation (RPD), which were 0.8625, 0.82% and 2.13, and 0.9662, 0.14% and 3.83, respectively, for tea polyphenols and amino acids. The content range of tea polyphenols and amino acids in matcha tea samples was 8.51-14.58% and 2.10-3.75%, respectively. The quality of matcha tea was successfully classified with an accuracy rate of 83.33% as qualified, unqualified and excellent grade. Conclusion The proposed method can be used as a rapid, accurate and non-destructive platform to classify various matcha tea samples based on the ratio of tea polyphenols to amino acids. © 2019 Society of Chemical Industry.

From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality

Abstract: Following the boom in durum wheat breeding, ancient wheat disappeared from the human diet and old durum wheat varieties were replaced by what is believed to be their better versions: higher yielding modern varieties grown in high-input systems. Breeders have worked intensely ever since to improve the quality of durum wheat traits - mainly gluten subunit alleles - to obtain superior technological quality in the main durum wheat end products (first pasta and then bread) but conflicts about predicting their quality still exist. This is because quality is neither governed by one trait alone nor conditioned by a single controllable factor. This review discusses the evolution of wheat varieties from ancient to old, and then modern durum wheat in terms of agronomy, genetics, technological, and end-product qualities. Environmental effects will not be discussed. Moving from ancient to modern durum wheat varieties, grain yield increased, grain protein concentration decreased, and gluten strength and dough toughness improved, ameliorating the quality of pasta but decreasing the durum wheat versatility. © 2018 Society of Chemical Industry.

Effects of dietary zinc oxide nanoparticles supplementation on growth performance, zinc status, intestinal morphology, microflora population, and immune response in weaned pigs.

Abstract: Background: This study evaluated the effects of dietary zinc oxide nanoparticles (nano-ZnOs) on growth performance, zinc status, intestinal morphology, microflora population, and immune response in weaned piglets. A total of 150 weaned piglets (9.37 ± 0.48 kg) were randomly allotted to five dietary treatments and fed with a basal diet (control), or the basal diet supplemented with nano-ZnOs at 150, 300, or 450 mg kg-1 , and 3000 mg kg-1 ZnO for 21 days. After a feeding test, six pigs from the control, 450 mg kg-1 nano-ZnOs and 3000 mg kg-1 ZnO groups were slaughtered.; Results: Compared with the control, dietary supplements of nano-ZnOs and ZnO could improve (P < 0.05) average daily weight gain (ADG), average daily feed intake (ADFI), and villus height to crypt depth ratio in the duodenum and jejunum, and decrease (P < 0.05) diarrhea incidence. Zinc retention in the serum, heart, liver, spleen and kidney of pigs supplemented with nano-ZnOs and ZnO was increased (P < 0.05). Nano-ZnOs decreased (P < 0.05) the zinc excretion compared with conventional ZnO. Lower Escherichia coli counts in the cecum, colon, and rectum were observed (P < 0.05) in the nano-ZnOs group compared with the other groups. Compared with the control, ZnO and nano-ZnOs increased (P < 0.05) the serum concentration of IgA, IL-6, and TNF-α, and decreased (P < 0.05) the concentration of IgM.; Conclusion: These results indicated that low doses of nano-ZnOs can have beneficial effects on growth performance, intestinal morphology and microflora, and immunity in weanling pigs, which are similar to the effects of pharmacological dosages of conventional ZnO. Nano-ZnOs may reduce mineral excretion, which may reduce environmental challenges. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review.

Abstract: Shrimp has been widely accepted as an excellent resource for white meat due to its high-protein and low-fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low-temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low-temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non-protein-based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry.

High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties.

Abstract: High moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138?180?°C), water feed (40?68%) and screw speed (400?1800?rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and specific mechanical energy (SME)] and product properties [colour, cutting force, cooking yield, microstructure and in vitro protein digestibility (IVPD)] was evaluated. RESULTS The multiple regression analysis of the results revealed that the water feed had a significant negative linear effect on the extruder responses considered, as well as on colour difference and cutting force of extrudates. Screw speed had a positive linear effect on product temperature, SME and cooking yield. Barrel temperature affected extruder responses and product properties to a lesser extent. Scanning electron microscopy showed that denser microstructure and higher number of fibre layers were created by increasing temperature and screw speed along with decreasing water feed. The results of IVPD of selected extrudates showed that the increase in barrel temperature decreased the IVPD, whereas the increase in water feed resulted in higher IVPD. The screw speed had no significant effect on IVPD. CONCLUSION The study demonstrates that the use of lupin protein is feasible to produce meat analogues with HME which could enhance the possibilities to meet the growing protein demands for human consumption. ? 2018 Society of Chemical Industry

Sustainable control strategies for plant protection and food packaging sectors by natural substances and novel nanotechnological approaches.

Abstract: An overview is provided of the current technological strategies (also at the nanoscale level) recently involved in plant and/or food protection. In addition, the potential use of natural and sustainable substances, instead of traditional synthesized molecules or chemical-based compounds, is addressed both with respect to packaging systems and novel pesticide formulations. In this context, nanotechnological approaches represent promising strategies for the entire agriculture industry chain, from the field to consumers. Traditional plant protection strategies are often insufficient and the application of chemical-based pesticides has negative effects on animals, humans and the environment. Novel greener tools could represent efficient alternatives for the management of plant diseases using promising strategies; the use of nanotechnologies allows the promotion of the more efficient assembly and subsequent release of environmentally sustainable active principles, limiting the use of chemicals in terms of economic losses. At the same time, new sustainable, antimicrobial and antioxidant systems have been rapidly promoted and investigated in the food packaging sector as a valid eco-friendly possibility for improving the safety and quality of food products and reducing and/or limiting the environmental impact with respect to traditional materials. Together, the scientific community and the growing interest of consumers have promoted the development of new edible and eco-friendly packaging that reduces waste and any environmental impact. In this context, the aim is to provide evidence of the usefulness of strategies aiming to limit agrochemicals, as well as the potential of nanomaterials, in sustainable plant and food protection for agriculture management and the packaging sector. © 2018 Society of Chemical Industry.

Characterization and comparison of cold brew and cold drip coffee extraction methods.

Abstract: Each region of the world has its own methods, protocols, instruments and procedures regarding how to brew coffee. The final result in the cup is strongly affected by the extraction method, and many studies have focused on this subject. However, few studies have investigated slow, cold extraction methods, despite their popularity among baristas. Therefore, the present study aimed to characterize and compare two cold extraction methods: cold brew and cold drip. RESULTS Physical and chemical analyses were used to describe coffee beverages in terms of pH, total solids, refractive index, density and viscosity. Caffeine and cinnamic acids were quantified using high-performance liquid chromatography (HPLC)/diode array detector and HPLC/mass spectrometry. A sensory evaluation included aroma, flavor and textural attributes. CONCLUSIONS Significant differences were found in the chemical and physical parameters, both between and within the two methods, as a function of the extraction temperature and contact time. Similarly, the sensory evaluation found differences in flavor profiles, as measured in terms of bitterness, sweetness, sourness and global intensity. ? 2018 Society of Chemical Industry

Composition and physicochemical properties of dried berry pomace

Abstract: Background: Berry pomace is a valuable but little used by-product of juice manufacturing. When processed to a stable fruit powder, the composition differs from that of the whole fruit. To facilitate application in foods, a detailed knowledge of its composition and physicochemical properties is essential.; Results: Blackcurrant, redcurrant, chokeberry, rowanberry and gooseberry were selected for analysis. All pomace powders had a high fibre content (> 550 g kg-1 ) and a fat content of up to 200 g kg-1 . Despite identical milling conditions, the particle sizes of the pomace powders varied. This can be traced back to seed content and brittleness, which also becomes apparent with respect to surface characteristics. Blackcurrant pomace powder differed from other varieties in terms of its low water-binding capacity (3.2 g g-1 ) and a moderate moisture uptake, whereas chokeberry pomace powder showed the highest polyphenol content and rowanberry pomace powder was rich in flavonols.; Conclusion: The results obtained in the present study provide a comprehensive overview of the properties of berry pomace powder and allow conclusions to be made regarding their applicability for use in complex food systems. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate.

Abstract: BACKGROUND: Pseudocereals are nutrient-rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation. RESULTS: Higher phytate degradation was found during the fermentation of flours (64–93%) than during that of grains (12–51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8–82.4 g kg−1 DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7–4.6-fold) and phytate : mineral molar ratios were reduced (1.5–4.2-fold) in agreement with phytate degradation (1.8–4.2-fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron. CONCLUSION: Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. (Less)

Postharvest treatments with γ-aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

Abstract: Background Blood orange is sensitive to chilling injury (CI) depending on cultivar and storage temperature. Postharvest treatments with γ-aminobutyric acid (GABA), methyl jasmonate (MeJA), or methyl salicylate (MeSA) are known to alleviate CI. γ-Aminobutyric acid aqueous solution, applied at 20 and 40 mM, was vacuum-infiltrated at 30 kPa for 8 min at 20 °C. Methyl jasmonate or MeSA vapor treatments were applied separately at 50 and 100 μM by putting the fruit in 20 L plastic containers for 18 h at 20 °C. There have been no reports about postharvest treatments of GABA, MeJA, or MeSA on enhancing the tolerance of 'Moro' blood orange to chilling during long-term cold storage at 3 °C for 150 days, which was the subject of this study. Results All treatments significantly alleviated CI symptoms of blood orange manifested by lower electrolyte leakage (EL), malondialdehyde (MDA), hydrogen peroxide (H2 O2 ) concentrations, and higher proline content in flavedo during storage. The largest effects were obtained with 100, 50 μM, and 40 mM for MeSA, MeJA, and GABA, respectively, which enhanced the activity of the antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD), and phenylalanine ammonia-lyase (PAL). On the other hand, these treatments suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. Conclusion The mechanisms involved in enhancing the tolerance of 'Moro' blood orange to chilling could involve scavenging H2 O2 by increasing the activity of antioxidant enzymes, higher PAL/PPO activity ratio, and osmoregulation by increasing proline content. These changes led to the maintenance of the epidermis structure. This was confirmed by scanning electron microscopy (SEM) micrographs. © 2019 Society of Chemical Industry.

A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases.

Abstract: Foliar application of biostimulants (including resistance inducers or elicitors) in the vineyard has become an interesting strategy to prevent plant diseases and improve grape quality on the grapevine. This also represents a partial alternative to soil fertilisation, avoiding some of the negative effects to the environment from leaching of nutrients into the groundwater. The foliar applications that most promote the synthesis of secondary metabolites in grape berries are treatments with nitrogen, elicitors, other biostimulants, and waste from the agricultural industry. However, the impact of their use in the vineyard depends on a number of conditions, including mainly the type of compound, application rate, timing and number of applications, and cultivar. This review thus summarises the influence of biostimulants as foliar applications to grapevines on grape amino acids and their phenolic and volatile concentrations, to define the most important factors in their effectiveness. © 2018 Society of Chemical Industry.

Black soldier fly (Hermetia illucens) pre-pupae meal as a dietary protein source for broiler production ensures a tasty chicken with standard meat quality for every pot.

Abstract: Background: Animal products (fishmeal etc.) are typically used in commercial broiler production systems. However, progressively more pressure is placed on the animal feed industry to find alternative protein sources that are more sustainable, ethical and green, such as insect meal, without having negative effects on the sensory and meat quality. Hence this study aimed to validate the commercial value of black soldier fly (BSF) pre-pupae meal for broiler production by determining the effects of different dietary levels (0%, 5%, 10% or 15%) on carcass, sensory and meat quality.; Results: There were no significant differences for the carcass characteristics, pH, colour, thaw loss and cooking loss of the broilers. Treatment had no influence on the sensory characteristics (aroma, flavour, juiciness and tenderness) of the breast muscle (P > 0.05). Mineral content was similar across treatments and no differences (P > 0.05) were observed for the long-chain fatty acid composition of the cooked broiler meat. None of the fatty acids was correlated with chicken flavour.; Conclusion: BSF pre-pupae meal (up to 15%) can be included in broiler diets without influencing the carcass, sensory or meat quality characteristics. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Rapid prediction of chlorophylls and carotenoids content in tea leaves under different levels of nitrogen application based on hyperspectral imaging.

Abstract: Photosynthetic pigments perform critical physiological functions in tea plants. Their content is an essential indicator of photosynthetic efficiency and nutritional status. The present study aimed to predict chlorophyll a (Chl a), chlorophyll b (Chl b), total chlorophyll (total Chl), and carotenoid (Car) content in tea leaves under different levels of nitrogen treatment using hyperspectral imaging (HSI) in combination with variable selection algorithms.; Results: A total of 150 samples were collected and scanned using the HSI system. The mean spectrum in the region of interest (ROI) was extracted, and the pigment content was measured by traditional chemical methods. Five and seven optimal wavelengths (OWs) were selected using the regression coefficients (RCs) of partial least squares regression (PLSR) and the second-derivative (2-Der), respectively. The optimal 2-Der-PLSR models for Chl a, Chl b, total Chl, and Car performed remarkably well based on seven OWs with correlation coefficients of prediction (RP ) of 0.9337, 0.9322, 0.9333 and 0.9036, root mean square errors in prediction (RMSEP) of 0.1100, 0.0511, 0.1620, and 0.0300 mg g-1 , respectively.; Conclusion: The results of this study revealed that HSI combined with variable selection method can be employed as a rapid and accurate method for predicting the content of pigments in tea plants. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Impact of biochar and compost amendment on soil quality, growth and yield of a replanted apple orchard in a 4-year field study.

Abstract: Numerous studies have addressed the positive effects of organic amendments on soil and plant productivity under short-term field studies. However, to date, few studies have been conducted on the effects of organic amendment on the orchards where high nutrient bioavailability is required. This study deals with the effects of biochar and compost on soil quality, growth and yield of a replanted apple orchard in the northeast of Iran.; Results: Biochar+compost application resulted in 37% and 300% higher soil total organic carbon and available phosphorus content, respectively, during the first 3 years of experimentation compared to control. Similarly, trunk diameter and shoot number of apple trees increased 23-26% by the end of the first year. Nevertheless, there were no significant changes in fruitfulness, fruit weight or starch pattern index as productivity indices.; Conclusion: Biochar and compost were beneficial in improving soil quality, mainly by increasing soil nutrient content and decreasing soil bulk density, and in increasing plant growth at early growth stages of apple orchards. However, they failed to enhance overall yield and fruit quality, most likely due to their limited ability to suppress apple replant disease. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes.

Abstract: Atmospheric cold plasma (ACP) has emerged as a potential alternative to traditional methods for non-thermal food decontamination. However, few data are available about ACP treatment for seafood. In this study, dielectric barrier discharge (DBD) was applied to generate CP, and the aim of the study was to investigate the effectiveness of DBD-ACP on improving the quality of chub mackerel on the basis of chemical, microbial and sensory characteristics. RESULTS The effect of DBD-ACP on the quality of chub mackerel (Scomber japonicus) during storage was examined. Results revealed that the optimal voltage level and exposure time of this treatment were 60?kV and 60?s respectively, and such conditions exhibited excellent inactivation efficacy and weak influence on proximate chemical compositions. Variations in total viable count (TVC), sensory scores and total volatile basic nitrogen (TVB-N) indicated that ACP treatment extended the shelf life of chub mackerel to 14?days, whereas samples without this treatment exceeded the limits of the three parameters after 6?days. The slow development rates of peroxide value (PV) and thiobarbituric acid (TBA) value implied that lipid oxidation was also effectively retarded by ACP exposure. Scanning electron microscopy confirmed that CP could effectively delay the degradation of myofibrillar proteins and enhance the stability of tissue structures. CONCLUSION The excellent antimicrobial efficacy of ACP treatment makes it a potential and promising alternative to other seafood preservation technology. This is the first report on the application of ACP to seafood, which is essential to perishable food storage. ? 2018 Society of Chemical Industry

Enhancement of alfalfa yield and quality by plant growth‐promoting rhizobacteria under saline‐alkali conditions

Abstract: Background Bacteria with 1-aminocyclopropane-1-carboxylate (ACC) deaminase activity could decrease the ethylene level, confer resistance of plant, and stimulate plant growth under biotic and abiotic stress conditions. Results Plant growth-promoting rhizobacteria (PGPR) strains Enterobacter aerogenes (LJL-5) and Pseudomonas aeruginosa (LJL-13) were obtained from the rhizosphere of alfalfa grown under saline-alkali conditions. The ACC deaminase activity of E. aerogenes (LJL-5) and Ps. aeruginosa (LJL-13) was approximately 2-5 µmol mg-1 h-1 . indole acetic acid synthesis was increased with the increasing concentration of l-tryptophan. Siderophore production and phosphate solubilization in Ps. aeruginosa (LJL-13) were higher than those in E. aerogenes (LJL-5). Compared to the non-inoculated seedlings (1.31 ng mL-1 h-1 ), inoculated alfalfa seedlings with E. aerogenes (LJL-5) (0.90 ng mL-1 h-1 ) and Ps. aeruginosa (LJL-13) (0.78 ng mL-1 h-1 ) emitted lower levels of ethylene. Under saline-alkali conditions in the greenhouse, inoculation with E. aerogenes (LJL-5) and Ps. aeruginosa (LJL-13) increased the biomass, soil and plant analyzer development (SPAD), and P content of alfalfa plants, and also induced the activity of antioxidant enzymes (superoxide dismutase, peroxidase and catalase), promoted the accumulation of antioxidant substances and removed various harmful substances. Under saline-alkali conditions in the field (2012, 2013, and 2014), inoculation of alfalfa with E. aerogenes (LJL-5) and Ps. aeruginosa (LJL-13) significantly increased the shoot height, fresh and dry weights, yield and crude protein content of alfalfa plants, but decreased the fiber content. Conclusion Two PGPR strains were isolated from the rhizosphere of alfalfa in saline-alkali conditions. Both strains could promote alfalfa growth in saline-alkali soil, and could be used as biofertilizer to promote plant growth under stress and reduce environmental pollution caused by fertilizers simultaneously. © 2018 Society of Chemical Industry.