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Agronomy
Special Issues
Quality and Safety of Crops and Crop-Based Foods
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Quality and Safety of Crops and Crop-Based Foods

A special issue of Agronomy (ISSN 2073-4395). This special issue belongs to the section "Farming Sustainability".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 1953

Special Issue Editors

Dr. Dominika Średnicka-Tober

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Guest Editor
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Interests: food production; food quality; food safety; food chemistry; food composition; food security; environmental footprint of agronomic systems and food production; sustainable food systems; sustainable diet
Special Issues, Collections and Topics in MDPI journals
Dr. Renata Kazimierczak

E-Mail Website
Guest Editor
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Interests: organic farming; antioxidants; phenolic compounds; food science; food quality; food safety; food analysis; sustainable food systems; food commodities
Special Issues, Collections and Topics in MDPI journals
Dr. Krystian Marszałek

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Guest Editor
Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland
Interests: fruits; vegetables; emerging techniques; food processing and preservation; bioaccessibility and bioavailability; high-pressure processing; high-pressure homogenization; high-pressure carbon dioxide; ultrasounds; microwaves; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue focuses on a broad range of topics related to agricultural production, post-harvest practices, and processes that determine various quality and safety aspects of crops and crop-based foods. It also looks into traditional and innovative methods and practices that could help to sustain crop quality during production, storage and processing steps, and even enhance these qualities. This leads to better quality foods with high nutritional value, high levels of health-promoting bioactive compounds, and it improves the overall safety of crops and crop-based processed foods. It looks into the crops’ quality features in relation to plant species, variety, as well as various environmental and agronomic factors.

We would like to invite submissions investigating effective strategies that could help to satisfy the needs and expectations of consumers who are increasingly searching for high-quality crops and foods, free from residues of agrochemicals, and rich in nutrients and antioxidants, ideally grown in environmentally, economically, and socially sustainable agricultural systems.

The main goal of this Special Issue is to report on the current developments regarding the broad range of above-mentioned topics, but also to identify research gaps that need further study to contribute to the production of nutritious and safe crops and crop-based foods.

We invite researchers to contribute original studies and reviews covering all of the above-mentioned aspects.

Dr. Dominika Średnicka-Tober
Dr. Renata Kazimierczak
Dr. Krystian Marszałek
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agronomy is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nutritional quality
  • crops
  • bioactive compounds
  • health-promoting compounds
  • antioxidants
  • macronutrients
  • vitamins
  • minerals
  • food quality
  • food safety
  • agronomic systems
  • agronomic practices
  • storage
  • processing
  • plant genotype

Published Papers (2 papers)

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13 pages, 987 KiB  
Article
Effect of Partial Organic Fertilizer Substitution on Heavy Metal Accumulation in Wheat Grains and Associated Health Risks
by Yumin Liu, Ronghui Ma, Yan Yang, Jiangnan Wang, Xilin Guan, Mei Wang, Ni Li, Yu Xu and Lihua Jiang
Agronomy 2023, 13(12), 2930; https://doi.org/10.3390/agronomy13122930 - 28 Nov 2023
Viewed by 669
Abstract
The partial substitution of chemical fertilizers with organic manure is an important strategy for improving agricultural sustainability. However, its effect on heavy metal (HM) pollution and its potential risk to human health remain unclear. Therefore, a field study was conducted to evaluate the [...] Read more.
The partial substitution of chemical fertilizers with organic manure is an important strategy for improving agricultural sustainability. However, its effect on heavy metal (HM) pollution and its potential risk to human health remain unclear. Therefore, a field study was conducted to evaluate the effects of partial organic fertilizer substitution (0, 10%, 20%, 30%, and 40%) on health risks posed by HMs, including Zn, Cu, Ni, Cd, Pb, As, and Cr. The results showed that organic fertilizer substitution significantly increased Cu, Cd, Pb, and As accumulations in the soil. The Zn, Cu, Pb, and As contents were significantly higher in grains grown under organic fertilizer substitution (40%) conditions. The HM contents in the soil and grains were below the safety threshold limits in all treatments. Furthermore, the health risk caused by the exposure to As, Cu, and Zn accounted for 86% of the hazard index (HI) value. The HI value was significantly greater at a substitution ratio of 40% than in the no-nitrogen fertilizer treatment. Ingestion of the wheat grains grown at substitution ratios ≥ 30%) increased the carcinogenic risk of As and the total carcinogenic risk. In conclusion, organic fertilizer substitution at high ratios significantly increased the non-carcinogenic and carcinogenic risks associated with ingesting wheat grain. The optimal organic fertilizer substitution ratio (20%) maintained crop yields and improved soil fertility without increasing the non-carcinogenic or carcinogenic risks to human health. These findings highlight the importance of understanding the impacts of optimal organic fertilizer management in wheat growing systems. Full article
(This article belongs to the Special Issue Quality and Safety of Crops and Crop-Based Foods)
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26 pages, 5525 KiB  
Article
Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder
by Diana-Nicoleta Raba, Isidora Radulov, Ersilia Alexa, Mariana-Atena Poiana, Corina Dana Misca, Ileana Cocan, Monica Negrea, Gabriel Suster and Christine Dragomir
Agronomy 2023, 13(10), 2609; https://doi.org/10.3390/agronomy13102609 - 13 Oct 2023
Viewed by 1017
Abstract
The lingonberries represent a valuable resource for many sectors of the food industry in a wide variety of both organic and conventional products. In the context of little information on the use of dried and ground lingonberries mixed with flour in bakery processing, [...] Read more.
The lingonberries represent a valuable resource for many sectors of the food industry in a wide variety of both organic and conventional products. In the context of little information on the use of dried and ground lingonberries mixed with flour in bakery processing, this study aimed to evaluate how the use of spelt wheat flour fortified with dried lingonberry powder in the preparation of cookies, muffins, and brioches with different types of dough can improve their nutritional, functional, and sensory properties, and the degree to which the rheological properties of the dough are affected. The results of the proximate composition analysis revealed that the use of fortified flour in the pastries matrix led to a significant increase in mineral content by an average of 9% and a reduction in protein content up to 7% progressively with the concentration of fruit powder in fortified flour, relative to control samples. The phytochemical profile of pastry products led to a statistically significant enhancement by using fortified flour in their manufacturing formula, with results showing increases of 10 times in total flavonoids content, 9.3 times in total phenolic content, up to 2 times in DPPH (1,1-diphenyl-2-picrylhydrazyl) radical inhibition ability, and for FRAP (ferric-reducing antioxidant power), with values of 14.8 times relative to the control in cookies. The rheological behavior highlighted that the mixing of lingonberry powder with spelt flour is suitable for dough prepared with liquid in order to form gluten up to 15% of fruit addition. The best rated from a sensory point of view were muffins prepared from flour fortified with 10% lingonberry powder. The data resulted from this research suggest that the inclusion of lingonberry powder in spelt wheat flour consists of a promising solution to develop innovative pastry products with improved functional properties. Full article
(This article belongs to the Special Issue Quality and Safety of Crops and Crop-Based Foods)
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