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Liberal Â, Almeida D, Fernandes Â, Pereira C, Ferreira IC, Vivar-Quintana AM, Barros L. Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:104-115. [PMID: 37535858 DOI: 10.1002/jsfa.12896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/08/2023] [Accepted: 08/04/2023] [Indexed: 08/05/2023]
Abstract
BACKGROUND Lentils are an ancient legume established worldwide for direct consumption and with great potential for application in food processing. In addition, it is a sustainable crop owing to its ability to scavenge nitrogen and carbon, and it improves the nutrient status of the soil. A diet rich in lentils has been linked to significant health benefits. However, the composition of lentils can be influenced by both the lentil variety and the growing conditions. The aim of this work was to evaluate the nutritional profiles and antioxidant potential, as well as the impact that the type of cultivation (conventional or organic) and the variety could have on these parameters, in different lentil varieties. RESULTS Overall, carbohydrates are the major macronutrients in all varieties, with notable amounts of fibre (11.62-27.36%) and starch (41.98-50.27%). High amounts of protein and ash were also identified, particularly in the Beluga variety, with 21.9-23.3 and 1.38-1.82 g 100 g-1 fresh weight, respectively. Fructose and sucrose were detected (high-performance liquid chromatography (HPLC) with refraction index detection), along with oxalic, quinic, malic, and shikimic acids (ultra-fast liquid chromatography with photodiode array detection), and α- and γ-tocopherol isoforms (HPLC with fluorescence detection). Fatty acid methyl ester assessment showed the prevalence of polyunsaturated fatty acids (33.5-46.3%). Good antioxidant capacity (thiobarbituric acid reactive substances and oxidative haemolysis inhibition assay) was also noted. CONCLUSION The results obtained showed that all the varieties analysed are an excellent source of fibre and have a good antioxidant capacity. Lentil variety has a greater influence on its nutritional composition than the type of cultivation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Daiana Almeida
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel Cfr Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
| | - Ana María Vivar-Quintana
- Tecnología de los Alimentos, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Salamanca, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
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Rahman A, Baharlouei P, Koh EHY, Pirvu DG, Rehmani R, Arcos M, Puri S. A Comprehensive Analysis of Organic Food: Evaluating Nutritional Value and Impact on Human Health. Foods 2024; 13:208. [PMID: 38254509 PMCID: PMC10814746 DOI: 10.3390/foods13020208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 12/23/2023] [Accepted: 12/29/2023] [Indexed: 01/24/2024] Open
Abstract
In recent years, organic agriculture has gained more popularity, yet its approach to food production and its potential impact on consumers' health and various environmental aspects remain to be fully discovered. The goal of organic farming practices is to maintain soil health, sustain ecological systems, maintain fairness in its relationship with the environment and protect the environment in its entirety. Various health benefits have been associated with higher consumption of organic foods. This review identified some of these health benefits, including a reduction in obesity and body mass index (BMI), improvements in blood nutrient composition as well as reductions in maternal obesity and pregnancy-associated preeclampsia risks. Furthermore, organic food consumption can reduce the development of non-Hodgkin lymphoma (NHL) and colorectal cancers. Upon reviewing the existing literature regarding the nutritional value of organic foods, it was found that organic food contained higher levels of iron, magnesium and vitamin C. However, the evidence available to draw definitive causations remains limited due to study biases, short study durations and confounding variables; thus, it cannot be concluded that the organic diet provides any related health benefits. In this review, we provided essential insights and statistical analysis from the evidence available and consider study limitations to evaluate the potential of organic food consumption in positively impacting human health.
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Affiliation(s)
- Azizur Rahman
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Parnian Baharlouei
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- Physiology and Human Biology, University of Toronto, Toronto, ON M5S 1A8, Canada
| | - Eleanor Hui Yan Koh
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Diana Gabby Pirvu
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Rameesha Rehmani
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Mateo Arcos
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
| | - Simron Puri
- Centre for Climate Change Research, University of Toronto, ONRamp at UTE, Toronto, ON M5G 1L5, Canada; (P.B.); (E.H.Y.K.); (D.G.P.); (R.R.); (M.A.); (S.P.)
- A.R. Environmental Solutions, ICUBE-University of Toronto, Mississauga, ON L5L 1C6, Canada
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Lamonaca E, Cafarelli B, Calculli C, Tricase C. Consumer perception of attributes of organic food in Italy: A CUB model study. Heliyon 2022; 8:e09007. [PMID: 35252611 PMCID: PMC8889351 DOI: 10.1016/j.heliyon.2022.e09007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/22/2021] [Accepted: 02/21/2022] [Indexed: 11/30/2022] Open
Abstract
Organic food, consumers and their buying behaviour are well examined fields of research, although there is a lack of consistent findings on consumers' perception about organic food's quality, in terms of healthiness, safety, and environmental sustainability, and on determinants of perceived quality. This study investigates how consumers perceive the quality of organic food, in terms of environmental sustainability, safety, and healthiness. The study also analyses how and to what extent perceived quality of organic food is influenced by the presence of information related to quality on food products' labels and consumers' socio-demographic profile. A survey has been conducted on a convenience sample of Italian consumers, recruited through a snowball sampling technique. An approach based on a Combination of Uniform and shifted Binomial random variables, named CUB model, is adopted to analyse consumers' perceptions in terms of two latent components, feeling and uncertainty. The CUB model approach is suitable for analyses that involve consumers perception. The results suggest that consumers perceive safety of organic food better than healthiness and environmentally sustainable attributes. Findings also highlight that the presence of specific information on food's label contributes to perceive organic food as healthier, safe, and environmentally sustainable: the more the details on food labels, the higher the consumers' perception. Furthermore, consumers' socio-demographic profile plays a significant role: males and females have a different perception of organic food and younger consumers tend to be more prone to buy and consume organic product. Consumers are more confident with healthiness and sustainability of organic food. Males and females have a different perception of organic food. Food labels increase the perception of organic food as healthy, safe, sustainable. More details on labels of organic food enhance consumers' perception.
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Affiliation(s)
- Emilia Lamonaca
- Department of Sciences of Agriculture, Food Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71121 Foggia, Italy
- Corresponding author.
| | - Barbara Cafarelli
- Department of Economics, Managment and Territory, University of Foggia, Via da Zara I, 71121 Foggia, Italy
| | - Crescenza Calculli
- Department of Economics and Finance, University of Bari Aldo Moro, Largo Abbazia S. Scolastica, 70124 Bari, Italy
| | - Caterina Tricase
- Department of Economics, University of Foggia, Largo Papa Giovanni Paolo II, 71121 Foggia, Italy
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Redding LE, Parsons B, Bender JS. Educational interventions to address misconceptions about antibiotic residues in milk can alter consumer perceptions and may affect purchasing habits. J Dairy Sci 2021; 104:11474-11485. [PMID: 34482985 DOI: 10.3168/jds.2021-20595] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 07/15/2021] [Indexed: 12/15/2022]
Abstract
The industrialization of the agri-food industry and resultant decrease in the number of people employed on farms has contributed to a knowledge gap among consumers about food production processes. A commonly reported concern of dairy consumers is the use of antibiotics in dairy animals, even though these drugs are an important tool for promoting animal health and welfare and food safety. The extent to which consumers are aware of antibiotic residue avoidance practices in dairy production is unknown, and it is unclear whether acquisition of such knowledge could affect purchasing behavior and perceptions of dairy farming. The objectives of this study were to assess consumers' perceptions about the quality and production of dairy products in the United States and determine whether educational materials on processes that limit the occurrence of antibiotic residues in milk can change consumers' perceptions of dairy products and purchasing behaviors. We surveyed 804 consumers and assigned them to 1 of 3 interventions: (1) a control arm (reading the content of the Dairy page of the USDA's myplate.gov website); (2) an educational brochure on the processes that prevent antibiotic residues in milk; and (3) a video on the same processes. We found that a majority (86.1%) of participants believe that the quality of dairy products in the United States is high, although many had concerns about the treatment of dairy animals and chemicals (pesticides, antibiotics, hormones) in dairy products. Compared with the control intervention, the brochure was associated with a significant decrease in the level of concern consumers had about chemicals in their milk [-0.20 points on a Likert scale, 95% confidence interval (CI), -0.32 to -0.08] and a significantly increased comfort in purchasing conventional dairy products (odds ratio 2.43, 95% CI, 1.62 to 3.66). The video was associated with even stronger effects: a 0.29-unit decrease in the level of concern about chemicals in milk (95% CI, -0.42 to -0.016) and 2.94 times greater odds of purchasing conventional dairy products (95%, CI 1.92 to 4.49). Although consumer food decision making is complex and driven by multiple factors, it appears that education about the processes that promote food safety can reassure consumers about their concerns and potentially affect purchasing habits.
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Affiliation(s)
- Laurel E Redding
- School of Veterinary Medicine, University of Pennsylvania, Kennett Square 19348.
| | - Brianna Parsons
- School of Veterinary Medicine, University of Pennsylvania, Kennett Square 19348
| | - Joseph S Bender
- School of Veterinary Medicine, University of Pennsylvania, Kennett Square 19348
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Can a Diet with Low Proinflammatory Potential Help with Asthma? THE JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE 2019; 6:842-843. [PMID: 29747987 DOI: 10.1016/j.jaip.2018.02.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Accepted: 02/23/2018] [Indexed: 11/22/2022]
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Kim DY, Kadam A, Shinde S, Saratale RG, Patra J, Ghodake G. Recent developments in nanotechnology transforming the agricultural sector: a transition replete with opportunities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:849-864. [PMID: 29065236 DOI: 10.1002/jsfa.8749] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/12/2017] [Accepted: 10/16/2017] [Indexed: 05/23/2023]
Abstract
The applications and benefits of nanotechnology in the agricultural sector have attracted considerable attention, particularly in the invention of unique nanopesticides and nanofertilisers. The contemporary developments in nanotechnology are acknowledged and the most significant opportunities awaiting the agriculture sector from the recent scientific and technical literature are addressed. This review discusses the significance of recent trends in nanomaterial-based sensors available for the sustainable management of agricultural soil, as well as the role of nanotechnology in detection and protection against plant pathogens, and for food quality and safety. Novel nanosensors have been reported for primary applications in improving crop practices, food quality, and packaging methods, thus will change the agricultural sector for potentially better and healthier food products. Nanotechnology is well-known to play a significant role in the effective management of phytopathogens, nutrient utilisation, controlled release of pesticides, and fertilisers. Research and scientific gaps to be overcome and fundamental questions have been addressed to fuel active development and application of nanotechnology. Together, nanoscience, nanoengineering, and nanotechnology offer a plethora of opportunities, proving a viable alternative in the agriculture and food processing sector, by providing a novel and advanced solutions. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Dae-Young Kim
- Department of Biological and Environmental Science, College of Life Science and Biotechnology, Dongguk University-Seoul, Gyeonggi-do, Republic of Korea
| | - Avinash Kadam
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Gyeonggi-do, Republic of Korea
| | - Surendra Shinde
- Department of Biological and Environmental Science, College of Life Science and Biotechnology, Dongguk University-Seoul, Gyeonggi-do, Republic of Korea
| | - Rijuta Ganesh Saratale
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Gyeonggi-do, Republic of Korea
| | - Jayanta Patra
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Gyeonggi-do, Republic of Korea
| | - Gajanan Ghodake
- Department of Biological and Environmental Science, College of Life Science and Biotechnology, Dongguk University-Seoul, Gyeonggi-do, Republic of Korea
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Organic food consumption in Poland: Motives and barriers. Appetite 2016; 105:737-46. [DOI: 10.1016/j.appet.2016.07.012] [Citation(s) in RCA: 162] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 06/08/2016] [Accepted: 07/10/2016] [Indexed: 11/19/2022]
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Abstract
Suboptimal nutrition is a leading cause of poor health. Nutrition and policy science have advanced rapidly, creating confusion yet also providing powerful opportunities to reduce the adverse health and economic impacts of poor diets. This review considers the history, new evidence, controversies, and corresponding lessons for modern dietary and policy priorities for cardiovascular diseases, obesity, and diabetes mellitus. Major identified themes include the importance of evaluating the full diversity of diet-related risk pathways, not only blood lipids or obesity; focusing on foods and overall diet patterns, rather than single isolated nutrients; recognizing the complex influences of different foods on long-term weight regulation, rather than simply counting calories; and characterizing and implementing evidence-based strategies, including policy approaches, for lifestyle change. Evidence-informed dietary priorities include increased fruits, nonstarchy vegetables, nuts, legumes, fish, vegetable oils, yogurt, and minimally processed whole grains; and fewer red meats, processed (eg, sodium-preserved) meats, and foods rich in refined grains, starch, added sugars, salt, and trans fat. More investigation is needed on the cardiometabolic effects of phenolics, dairy fat, probiotics, fermentation, coffee, tea, cocoa, eggs, specific vegetable and tropical oils, vitamin D, individual fatty acids, and diet-microbiome interactions. Little evidence to date supports the cardiometabolic relevance of other popular priorities: eg, local, organic, grass-fed, farmed/wild, or non-genetically modified. Evidence-based personalized nutrition appears to depend more on nongenetic characteristics (eg, physical activity, abdominal adiposity, gender, socioeconomic status, culture) than genetic factors. Food choices must be strongly supported by clinical behavior change efforts, health systems reforms, novel technologies, and robust policy strategies targeting economic incentives, schools and workplaces, neighborhood environments, and the food system. Scientific advances provide crucial new insights on optimal targets and best practices to reduce the burdens of diet-related cardiometabolic diseases.
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Affiliation(s)
- Dariush Mozaffarian
- From Friedman School of Nutrition Science & Policy, Tufts University, Boston, MA.
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Borges EM, Gelinski JMLN, de Oliveira Souza VC, Barbosa Jr. F, Batista BL. Monitoring the authenticity of organic rice via chemometric analysis of elemental data. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.06.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Schwendel BH, Wester TJ, Morel PCH, Tavendale MH, Deadman C, Shadbolt NM, Otter DE. Invited review: organic and conventionally produced milk-an evaluation of factors influencing milk composition. J Dairy Sci 2014; 98:721-46. [PMID: 25497795 DOI: 10.3168/jds.2014-8389] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Accepted: 10/29/2014] [Indexed: 11/19/2022]
Abstract
Consumer perception of organic cow milk is associated with the assumption that organic milk differs from conventionally produced milk. The value associated with this difference justifies the premium retail price for organic milk. It includes the perceptions that organic dairy farming is kinder to the environment, animals, and people; that organic milk products are produced without the use of antibiotics, added hormones, synthetic chemicals, and genetic modification; and that they may have potential benefits for human health. Controlled studies investigating whether differences exist between organic and conventionally produced milk have so far been largely equivocal due principally to the complexity of the research question and the number of factors that can influence milk composition. A main complication is that farming practices and their effects differ depending on country, region, year, and season between and within organic and conventional systems. Factors influencing milk composition (e.g., diet, breed, and stage of lactation) have been studied individually, whereas interactions between multiple factors have been largely ignored. Studies that fail to consider that factors other than the farming system (organic vs. conventional) could have caused or contributed to the reported differences in milk composition make it impossible to determine whether a system-related difference exists between organic and conventional milk. Milk fatty acid composition has been a central research area when comparing organic and conventional milk largely because the milk fatty acid profile responds rapidly and is very sensitive to changes in diet. Consequently, the effect of farming practices (high input vs. low input) rather than farming system (organic vs. conventional) determines milk fatty acid profile, and similar results are seen between low-input organic and low-input conventional milks. This confounds our ability to develop an analytical method to distinguish organic from conventionally produced milk and provide product verification. Lack of research on interactions between several influential factors and differences in trial complexity and consistency between studies (e.g., sampling period, sample size, reporting of experimental conditions) complicate data interpretation and prevent us from making unequivocal conclusions. The first part of this review provides a detailed summary of individual factors known to influence milk composition. The second part presents an overview of studies that have compared organic and conventional milk and discusses their findings within the framework of the various factors presented in part one.
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Affiliation(s)
- B H Schwendel
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Tennent Drive, Palmerston North 4474, New Zealand.
| | - T J Wester
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - P C H Morel
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - M H Tavendale
- Animal Nutrition and Health, AgResearch Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand
| | - C Deadman
- Fonterra Research Centre Palmerston North, Dairy Farm Road, Palmerston North 4442, New Zealand
| | - N M Shadbolt
- Institute of Agriculture and Environment, Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - D E Otter
- Food and Bio-based Products, AgResearch Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand
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Kahl J, Rembiałkowska E. Research on organic food quality needs a system approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2577. [PMID: 25187520 DOI: 10.1002/jsfa.6836] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
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