G. Timpanaro, P. Guarnaccia, S. Zingale, V. Foti, A. Scuderi
The paper starts from the assumption that a greater level of sustainability in national food systems can be achieved with the contribution of the consumer. Nowadays, the consumer can condition the choices of the production system, with a greater demand for reassurance on the quality, safety, and traceability of food products. To confirm this hypothesis, this study intends to verify sensitivity to sustainability, purchase behavior, and type of sustainable products in consumer samples of two territorial contexts, the United Arab Emirates and Sicily. The analysis of the results shows the interest of the UAE consumers for organic products and Sicily consumers for local products from a short and zero-kilometer supply chain which is the expression of traditions and opportunities for socio-economic development in the region. The picture is enriched with some food for thought on aspects closely linked to agri-food sustainability.
{"title":"The sustainability role in the purchasing choice of agri-food products in the United Arab Emirates and Italy","authors":"G. Timpanaro, P. Guarnaccia, S. Zingale, V. Foti, A. Scuderi","doi":"10.3934/agrfood.2022014","DOIUrl":"https://doi.org/10.3934/agrfood.2022014","url":null,"abstract":"The paper starts from the assumption that a greater level of sustainability in national food systems can be achieved with the contribution of the consumer. Nowadays, the consumer can condition the choices of the production system, with a greater demand for reassurance on the quality, safety, and traceability of food products. To confirm this hypothesis, this study intends to verify sensitivity to sustainability, purchase behavior, and type of sustainable products in consumer samples of two territorial contexts, the United Arab Emirates and Sicily. The analysis of the results shows the interest of the UAE consumers for organic products and Sicily consumers for local products from a short and zero-kilometer supply chain which is the expression of traditions and opportunities for socio-economic development in the region. The picture is enriched with some food for thought on aspects closely linked to agri-food sustainability.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"69 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70181945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Kobue-Lekalake, G. Bultosa, Oduetse Daniel Gopadile, G. Haki, M. Molapisi, E. Seifu, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi
Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) blending on functional and sensory properties of porridge were investigated using 100%SF as a control. With the blending by BG and BU, water binding capacity (WBC), water solubility index (WSI), oil absorption capacity (OAC) and gel water solubility index (GSI) increased (p < 0.05), whereas swelling power (SP) and gel water absorption index decreased. Blended flours were characterized by low -WBC and -SP, high -WSI, -OAC and -GSI which are desirable for processing of less bulky, nutrient and energy dense, digestible porridge suitable as a weaning food. In the descriptive sensory properties evaluation, overall aroma and after-taste intensity were rated better for the control sorghum porridge (p < 0.05), while texture (roughness/smoothness, firmness, stickiness, and springiness) differences were insignificant (p > 0.05) and specks appearance is very low in all porridges. The porridges color varied significantly (p < 0.05) and less brownness and high yellowness was observed in the blended flours than for the control sorghum flour. Even though improvement in the functional properties with the blending levels at 25% and 35% BG to the sorghum flours was observed, porridge over all aroma and aftertaste was superior for the refined 100% sorghum flour porridge.
{"title":"Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge","authors":"R. Kobue-Lekalake, G. Bultosa, Oduetse Daniel Gopadile, G. Haki, M. Molapisi, E. Seifu, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi","doi":"10.3934/agrfood.2022017","DOIUrl":"https://doi.org/10.3934/agrfood.2022017","url":null,"abstract":"Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) blending on functional and sensory properties of porridge were investigated using 100%SF as a control. With the blending by BG and BU, water binding capacity (WBC), water solubility index (WSI), oil absorption capacity (OAC) and gel water solubility index (GSI) increased (p < 0.05), whereas swelling power (SP) and gel water absorption index decreased. Blended flours were characterized by low -WBC and -SP, high -WSI, -OAC and -GSI which are desirable for processing of less bulky, nutrient and energy dense, digestible porridge suitable as a weaning food. In the descriptive sensory properties evaluation, overall aroma and after-taste intensity were rated better for the control sorghum porridge (p < 0.05), while texture (roughness/smoothness, firmness, stickiness, and springiness) differences were insignificant (p > 0.05) and specks appearance is very low in all porridges. The porridges color varied significantly (p < 0.05) and less brownness and high yellowness was observed in the blended flours than for the control sorghum flour. Even though improvement in the functional properties with the blending levels at 25% and 35% BG to the sorghum flours was observed, porridge over all aroma and aftertaste was superior for the refined 100% sorghum flour porridge.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"9 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70182046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Koskosidis, E. Khah, O. Pavli, D. Vlachostergios
Soybean is one of the most important oil seed crops. However, soybean seed is structurally weak and inherently short-lived, making the crop vulnerable to long period storage. Thus, it is crucial to study the effect of storage conditions on the quality of soybean seeds (Glycine max L.). The genetic material consisted of 10 soybean varieties, whose seeds were stored under both cooling (refrigerator) and room temperature conditions and were subsequently subjected to germination test, electric conductivity test and estimation of free fatty acids percentage. In order to determinethe long-term effects of storage on seed quality, all genotypes were subjected to accelerated ageing at 40℃ up to 48 days and viability equation was used to determine the Ki value. Overall findings revealed the significant effect of storage conditions on seed quality and, at the same time, underlined the beneficial effect of storage under cooling conditions, which is expressed as higher germination percentage, reduced electric conductivity and free fatty acids percentage and improved storage longevity. Further, our data provide conclusive evidence for the qualitative superiority of the varieties Adonai, Celina and Neoplanta, especially upon storage under cooling conditions, as they were characterized by higher germination percentage and improved tolerance to storage (storage potential).
{"title":"Effect of storage conditions on seed quality of soybean (Glycine max L.) germplasm","authors":"A. Koskosidis, E. Khah, O. Pavli, D. Vlachostergios","doi":"10.3934/agrfood.2022025","DOIUrl":"https://doi.org/10.3934/agrfood.2022025","url":null,"abstract":"Soybean is one of the most important oil seed crops. However, soybean seed is structurally weak and inherently short-lived, making the crop vulnerable to long period storage. Thus, it is crucial to study the effect of storage conditions on the quality of soybean seeds (Glycine max L.). The genetic material consisted of 10 soybean varieties, whose seeds were stored under both cooling (refrigerator) and room temperature conditions and were subsequently subjected to germination test, electric conductivity test and estimation of free fatty acids percentage. In order to determinethe long-term effects of storage on seed quality, all genotypes were subjected to accelerated ageing at 40℃ up to 48 days and viability equation was used to determine the Ki value. Overall findings revealed the significant effect of storage conditions on seed quality and, at the same time, underlined the beneficial effect of storage under cooling conditions, which is expressed as higher germination percentage, reduced electric conductivity and free fatty acids percentage and improved storage longevity. Further, our data provide conclusive evidence for the qualitative superiority of the varieties Adonai, Celina and Neoplanta, especially upon storage under cooling conditions, as they were characterized by higher germination percentage and improved tolerance to storage (storage potential).","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70182292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Kobue-Lekalake, Oduetse Daniel Gopadile, G. Haki, E. Seifu, M. Molapisi, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi, G. Bultosa
The refined sorghum flour (SF) used is limited in fiber and micronutrients because of bran removal during milling, and protein digestibility is poor due to kafrin crosslinking. In this research, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and butternut (BU) powder (23%) blending on SF were investigated, using 100% SF as a control. The proximate, mineral, beta-carotene and folic acid compositions of the flour mix were determined. As the BG levels increased, the protein, fat, fiber, and ash contents increased significantly (p < 0.05), ranging between 8.62–14.19%, 2.36–3.38%, 1.37–3.04% and 0.87–2.19%, respectively. The iron, zinc, calcium and phosphorus contents in mg/100 g were 3.43–5.08, 2.96–3.74, 80.00–106.67 and 150.63–594.53, respectively. The beta-carotene (mg/100 g) and folic acid (μg/100 g) contents were < 0.01–0.63 and 0.75–1.42, respectively. The mineral, beta-carotene and folic acid contents of the flour mix varied significantly (p < 0.05) from the control. The pro-vitamin A beta-carotene content was improved in the blend flours with the addition of BU powder, whereas, in the control sample, it was not detected (<0.01 mg/100 g). With the 35% BG blend, increases of 37% protein, 45% crude fiber, 48% iron, 26% zinc, 133% calcium and 154% folic acid contents from the control were observed. The study showed food-to-food fortification of SF with BG flour and BU powder has the potential to combat malnutrition, and the public health challenges associated with deficiencies in bioactive fibers, proteins and micronutrients (pro-vitamin A carotenoids, folic acid and minerals).
{"title":"Effects of Bambara groundnut and butternut blend on proximate, mineral, beta-carotene and folic acid contents of sorghum flour","authors":"R. Kobue-Lekalake, Oduetse Daniel Gopadile, G. Haki, E. Seifu, M. Molapisi, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi, G. Bultosa","doi":"10.3934/agrfood.2022049","DOIUrl":"https://doi.org/10.3934/agrfood.2022049","url":null,"abstract":"The refined sorghum flour (SF) used is limited in fiber and micronutrients because of bran removal during milling, and protein digestibility is poor due to kafrin crosslinking. In this research, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and butternut (BU) powder (23%) blending on SF were investigated, using 100% SF as a control. The proximate, mineral, beta-carotene and folic acid compositions of the flour mix were determined. As the BG levels increased, the protein, fat, fiber, and ash contents increased significantly (p < 0.05), ranging between 8.62–14.19%, 2.36–3.38%, 1.37–3.04% and 0.87–2.19%, respectively. The iron, zinc, calcium and phosphorus contents in mg/100 g were 3.43–5.08, 2.96–3.74, 80.00–106.67 and 150.63–594.53, respectively. The beta-carotene (mg/100 g) and folic acid (μg/100 g) contents were < 0.01–0.63 and 0.75–1.42, respectively. The mineral, beta-carotene and folic acid contents of the flour mix varied significantly (p < 0.05) from the control. The pro-vitamin A beta-carotene content was improved in the blend flours with the addition of BU powder, whereas, in the control sample, it was not detected (<0.01 mg/100 g). With the 35% BG blend, increases of 37% protein, 45% crude fiber, 48% iron, 26% zinc, 133% calcium and 154% folic acid contents from the control were observed. The study showed food-to-food fortification of SF with BG flour and BU powder has the potential to combat malnutrition, and the public health challenges associated with deficiencies in bioactive fibers, proteins and micronutrients (pro-vitamin A carotenoids, folic acid and minerals).","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Supriyono Loekito, Afandi, A. Afandi, Naomasa Nishimura, H. Koyama, M. Senge
Lower bed single-row pineapple cultivation could protect pineapple from soil erosion during the rainy season and drought period; however, disease problems could arise as a result of water logging. Two experiments were conducted in Ultisol soil using a lower bed single row to investigate the ability of gypsum to provide soil calcium (Ca) to the pineapple plant, plant resistance to heart rot disease, and provide a better effect on crop growth and fruit quality. In the first trial, four levels of gypsum (0, 1.0, 1.5 and 2.0 Mg·ha−1) and dolomite (2 Mg·ha−1) were spread and incorporated into soil that had been saturated with Phytophthora nicotianae inoculums. In the second trial, gypsum treatments (0, 1.0, 1.5, 2.0 and 2.5 Mg·ha−1) were used as a basic fertiliser in the row between the single beds. P. nicotianae attacked all treatments at 6 weeks after planting (WAP), and at 10 WAP, the mortality of the dolomite treatment reached 63.8%, significantly higher than that of the gypsum treatments (3.3%–14.3%). In the second experiment, gypsum significantly increased plant weight from 3 to 9 months after planting (MAP), especially when applied at 1.5–2.5 Mg·ha−1. Fruit texture, total soluble solids (TSS), and titratable acidity (TA) were not significantly different between treatments, but they all met the standards for canned pineapple grades. The results showed that soil-applied gypsum before planting provides soil calcium, meets the plant Ca requirement during an early and fast growth stage, and is free of heart rot disease.
{"title":"Gypsum supplies calcium to Ultisol soil and its effect on Phytophthora nicotianae, pineapple (Ananas comosus) growth, yield and fruit quality in lower single row bed under climate change issue","authors":"Supriyono Loekito, Afandi, A. Afandi, Naomasa Nishimura, H. Koyama, M. Senge","doi":"10.3934/agrfood.2022044","DOIUrl":"https://doi.org/10.3934/agrfood.2022044","url":null,"abstract":"Lower bed single-row pineapple cultivation could protect pineapple from soil erosion during the rainy season and drought period; however, disease problems could arise as a result of water logging. Two experiments were conducted in Ultisol soil using a lower bed single row to investigate the ability of gypsum to provide soil calcium (Ca) to the pineapple plant, plant resistance to heart rot disease, and provide a better effect on crop growth and fruit quality. In the first trial, four levels of gypsum (0, 1.0, 1.5 and 2.0 Mg·ha−1) and dolomite (2 Mg·ha−1) were spread and incorporated into soil that had been saturated with Phytophthora nicotianae inoculums. In the second trial, gypsum treatments (0, 1.0, 1.5, 2.0 and 2.5 Mg·ha−1) were used as a basic fertiliser in the row between the single beds. P. nicotianae attacked all treatments at 6 weeks after planting (WAP), and at 10 WAP, the mortality of the dolomite treatment reached 63.8%, significantly higher than that of the gypsum treatments (3.3%–14.3%). In the second experiment, gypsum significantly increased plant weight from 3 to 9 months after planting (MAP), especially when applied at 1.5–2.5 Mg·ha−1. Fruit texture, total soluble solids (TSS), and titratable acidity (TA) were not significantly different between treatments, but they all met the standards for canned pineapple grades. The results showed that soil-applied gypsum before planting provides soil calcium, meets the plant Ca requirement during an early and fast growth stage, and is free of heart rot disease.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. O. Nevarez-Prado, Nubia I. AMAYA-OLIVAS, Alejandro Sustaita-Rodríguez, J. Rodríguez-Zapién, Erick Zúñiga-Rodríguez, María Cordova-Lozoya, A. García-Triana, F. Sandoval-Salas, L. Hernández-Ochoa
Ocotillo (Fouquieria splendens) has been used in Mexican traditional medicine for the treatment of blood circulation problems, swelling, and prostatic hyperplasia, among others. The objective of this study was to use different extraction methods (soxhlet, hydrodistillation and ultrasound) and solvents with different polarities (hexane, methyl chloride, ethyl acetate, acetone and methanol) to determine volatile compounds contained in ocotillo stems. Solvents used were water in hydrodistillation; hexane, methyl chloride, ethyl acetate, acetone, and methanol in soxhlet; and a solvent mixture of water acidified with methanol, acetone, and 1% acetic acid at a 50:35:15 ratio in the ultrasound method. The major components identified were bis (2-Ethylhexyl) phthalate, bis (2-Ethylhexyl) ester, butyl acetate, palmitic acid, and myristic acid. A toxicity assay on Artemia salina was conducted and the median lethal concentration was quantified. The bioassay showed that extracts isolated by non-polar solvents are extremely toxic because they were lethal at concentrations lower than 100 ppm, while polar extracts were innocuous. However, in polar extracts were found compounds that suggest their use in traditional medicine, the most relevant being 2-butoxyethanol, pentadecanol, and undecanal.
{"title":"Chemical composition and toxicity of extracts of Fouquieria splendens against Artemia salina","authors":"L. O. Nevarez-Prado, Nubia I. AMAYA-OLIVAS, Alejandro Sustaita-Rodríguez, J. Rodríguez-Zapién, Erick Zúñiga-Rodríguez, María Cordova-Lozoya, A. García-Triana, F. Sandoval-Salas, L. Hernández-Ochoa","doi":"10.3934/agrfood.2022023","DOIUrl":"https://doi.org/10.3934/agrfood.2022023","url":null,"abstract":"Ocotillo (Fouquieria splendens) has been used in Mexican traditional medicine for the treatment of blood circulation problems, swelling, and prostatic hyperplasia, among others. The objective of this study was to use different extraction methods (soxhlet, hydrodistillation and ultrasound) and solvents with different polarities (hexane, methyl chloride, ethyl acetate, acetone and methanol) to determine volatile compounds contained in ocotillo stems. Solvents used were water in hydrodistillation; hexane, methyl chloride, ethyl acetate, acetone, and methanol in soxhlet; and a solvent mixture of water acidified with methanol, acetone, and 1% acetic acid at a 50:35:15 ratio in the ultrasound method. The major components identified were bis (2-Ethylhexyl) phthalate, bis (2-Ethylhexyl) ester, butyl acetate, palmitic acid, and myristic acid. A toxicity assay on Artemia salina was conducted and the median lethal concentration was quantified. The bioassay showed that extracts isolated by non-polar solvents are extremely toxic because they were lethal at concentrations lower than 100 ppm, while polar extracts were innocuous. However, in polar extracts were found compounds that suggest their use in traditional medicine, the most relevant being 2-butoxyethanol, pentadecanol, and undecanal.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70182216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Journal summary 2021 from Editor in Chief","authors":"Moshe Rosenberg","doi":"10.3934/agrfood.2022007","DOIUrl":"https://doi.org/10.3934/agrfood.2022007","url":null,"abstract":"<jats:p xml:lang=\"fr\" />","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"76 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70181508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Maurizio Canavari, F. Gori, Selene Righi, E. Viganò
Current global problems such as the loss of soil fertility and biodiversity and the growth of the world's population for which health and food sovereignty must be guaranteed, make it clear that it will be essential to spread innovations to increase not only productivity but also the quality of production in order to meet these challenges. However, this will not be enough if profound changes are not made in all systems and more sustainable food systems are not built. Organic agriculture is widely considered a more sustainable production system. However, despite the growing attention of consumers towards organic products and the increase in the area devoted to organic farming in recent years, its growth is not homogeneous among and within countries. Therefore, in this work, we investigate the main drivers and barriers to adopting organic farming, first analysing the literature and then administering a questionnaire to a sample of 202 conventional farmers in the Pesaro-Urbino province (Italy). The survey data show that the adoption of organic farming is fostered by the farmer's attitude towards this production method's social and environmental sustainability. The main hindering factors are the farmer's personal characteristics, such as old age, lower education level, perception of bureaucracy, and the farm's inadequacy of technical structures.
{"title":"Factors fostering and hindering farmers' intention to adopt organic agriculture in the Pesaro-Urbino province (Italy)","authors":"Maurizio Canavari, F. Gori, Selene Righi, E. Viganò","doi":"10.3934/agrfood.2022008","DOIUrl":"https://doi.org/10.3934/agrfood.2022008","url":null,"abstract":"Current global problems such as the loss of soil fertility and biodiversity and the growth of the world's population for which health and food sovereignty must be guaranteed, make it clear that it will be essential to spread innovations to increase not only productivity but also the quality of production in order to meet these challenges. However, this will not be enough if profound changes are not made in all systems and more sustainable food systems are not built. Organic agriculture is widely considered a more sustainable production system. However, despite the growing attention of consumers towards organic products and the increase in the area devoted to organic farming in recent years, its growth is not homogeneous among and within countries. Therefore, in this work, we investigate the main drivers and barriers to adopting organic farming, first analysing the literature and then administering a questionnaire to a sample of 202 conventional farmers in the Pesaro-Urbino province (Italy). The survey data show that the adoption of organic farming is fostered by the farmer's attitude towards this production method's social and environmental sustainability. The main hindering factors are the farmer's personal characteristics, such as old age, lower education level, perception of bureaucracy, and the farm's inadequacy of technical structures.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70182129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Purwaningsih, Kristamtini, Pamudji Rahardjo, B. Nusantoro, E. Apriyati, S. D. Indrasari, Rubiyo
Storage of rice for a certain period of time can lead to decrease in the quality of rice, hence the purpose of this study was to determine the effect of storage method and duration on total sugar content, starch, and preference level of Inpari 43 GSR white rice and black rice Sembada Hitam varieties. The research was conducted at the Food Biochemical Chemistry Laboratory, Faculty of Agricultural Technology, Gajah Mada University The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was factorial randomized design with 3 replications The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was a factorial randomized design with 3 replications, while the Sembada Hitam variety had initial sugar content of 0.019%, and 0.007% when in stored in the rice cooker and 0.001% outside the rice cooker. The increase in starch content increased at 9 hours of storage in Inpari 43 GSR and Sembada Hitam varieties and a decreased at 18 and 27 hours. Based on the test of preference for color, aroma, taste and texture, panelists preferred 9 hours of storage in the rice cooker both on rice Inpari 43 GSR and Sembada Hitam because more suitable for consumption.
{"title":"The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice","authors":"H. Purwaningsih, Kristamtini, Pamudji Rahardjo, B. Nusantoro, E. Apriyati, S. D. Indrasari, Rubiyo","doi":"10.3934/agrfood.2022012","DOIUrl":"https://doi.org/10.3934/agrfood.2022012","url":null,"abstract":"Storage of rice for a certain period of time can lead to decrease in the quality of rice, hence the purpose of this study was to determine the effect of storage method and duration on total sugar content, starch, and preference level of Inpari 43 GSR white rice and black rice Sembada Hitam varieties. The research was conducted at the Food Biochemical Chemistry Laboratory, Faculty of Agricultural Technology, Gajah Mada University The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was factorial randomized design with 3 replications The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was a factorial randomized design with 3 replications, while the Sembada Hitam variety had initial sugar content of 0.019%, and 0.007% when in stored in the rice cooker and 0.001% outside the rice cooker. The increase in starch content increased at 9 hours of storage in Inpari 43 GSR and Sembada Hitam varieties and a decreased at 18 and 27 hours. Based on the test of preference for color, aroma, taste and texture, panelists preferred 9 hours of storage in the rice cooker both on rice Inpari 43 GSR and Sembada Hitam because more suitable for consumption.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70182339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Lo, A. Romulo, Jia-Ying Lin, Yuh-Tai Wang, C. Wijaya, Ming‐Chang Wu
Tempeh is a traditional fermented soybean product widely consumed as part of the staple Indonesian diet. Besides its role as a protein source, the consumption of tempeh has been associated with health benefits, such as those from antioxidants. The fermentation of soybean by tempeh starter (Rhizopus oligosporus) determines the antioxidant capacities of tempeh. Updated studies reporting the fermentation conditions effect on tempeh are limited. Therefore, this research aimed to evaluate various fermentation conditions (lactic acid addition, fermentation time, fermentation temperature) on antioxidant capacities and physical characteristics of tempeh. In this study, soybean was soaked for 4 h, dehulled and boiled in water containing lactic acid with different concentrations (0.8%, 0.9% and 1.0%) for 30 mins. After cooling, the tempeh starter (106 CFU/g of Rhizopus oligosporus) was inoculated into the soybean. Afterward, the soybean was incubated at three different temperatures (25, 30 and 35 ℃) for 2, 3 and 4 days. For each fermentation condition, the physical characteristic (L*a*b* color value), antioxidant capacities and isoflavones contents of the tempeh powder were observed. The results showed that the tempeh fermented for more than 2 days was overripe, and higher incubation temperature could intensify the speed of fermentation, resulting in darker tempeh. A significant decrease in the L* value and increases in the a* and b* values were observed on tempeh stored at longer incubation time at various storage temperatures and various lactic acid concentrations (p < 0.05). Tempeh incubated at a higher temperature and longer incubation time exhibited lower EC 50 values of 2, 2'-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic Acid (ABTS) scavenging and ferrous chelating ability, increase total phenolic contents and significantly increase aglycone isoflavones (p < 0.05). Therefore, the highest antioxidant capacity, the highest total phenolic content and the highest aglycone isoflavones were found in the tempeh incubated for 4 days at 35 ℃. The 1% lactic acid-tempeh had the highest antioxidant of chelating ability, highest total phenolic content and highest aglycone isoflavone increase.
{"title":"Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh","authors":"D. Lo, A. Romulo, Jia-Ying Lin, Yuh-Tai Wang, C. Wijaya, Ming‐Chang Wu","doi":"10.3934/agrfood.2022035","DOIUrl":"https://doi.org/10.3934/agrfood.2022035","url":null,"abstract":"Tempeh is a traditional fermented soybean product widely consumed as part of the staple Indonesian diet. Besides its role as a protein source, the consumption of tempeh has been associated with health benefits, such as those from antioxidants. The fermentation of soybean by tempeh starter (Rhizopus oligosporus) determines the antioxidant capacities of tempeh. Updated studies reporting the fermentation conditions effect on tempeh are limited. Therefore, this research aimed to evaluate various fermentation conditions (lactic acid addition, fermentation time, fermentation temperature) on antioxidant capacities and physical characteristics of tempeh. In this study, soybean was soaked for 4 h, dehulled and boiled in water containing lactic acid with different concentrations (0.8%, 0.9% and 1.0%) for 30 mins. After cooling, the tempeh starter (106 CFU/g of Rhizopus oligosporus) was inoculated into the soybean. Afterward, the soybean was incubated at three different temperatures (25, 30 and 35 ℃) for 2, 3 and 4 days. For each fermentation condition, the physical characteristic (L*a*b* color value), antioxidant capacities and isoflavones contents of the tempeh powder were observed. The results showed that the tempeh fermented for more than 2 days was overripe, and higher incubation temperature could intensify the speed of fermentation, resulting in darker tempeh. A significant decrease in the L* value and increases in the a* and b* values were observed on tempeh stored at longer incubation time at various storage temperatures and various lactic acid concentrations (p < 0.05). Tempeh incubated at a higher temperature and longer incubation time exhibited lower EC 50 values of 2, 2'-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic Acid (ABTS) scavenging and ferrous chelating ability, increase total phenolic contents and significantly increase aglycone isoflavones (p < 0.05). Therefore, the highest antioxidant capacity, the highest total phenolic content and the highest aglycone isoflavones were found in the tempeh incubated for 4 days at 35 ℃. The 1% lactic acid-tempeh had the highest antioxidant of chelating ability, highest total phenolic content and highest aglycone isoflavone increase.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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