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Food, Environment and Health Challenges
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Food, Environment and Health Challenges

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (15 September 2021) | Viewed by 20172

Special Issue Editors

Prof. Dr. Mihaela Badea

E-Mail Website
Guest Editor
Faculty of Medicine, Transilvania University of Brasov, Brasov, Romania
Interests: development and optimization of bioanalytical methods with applications in the life sciences; electrochemical (bio)sensors; studies on the involvement of antioxidant systems in different biochemical mechanisms; correlation of environmental factors with chronic diseases; toxicological studies for detecting contaminants from different media; studies of plant food supplements—composition, safety, beneficial effects, and consumer profile; telemonitoring and telediagnostics for life sciences; biocompatibility studies for new biomaterials
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Patrizia Restani

E-Mail Website
Guest Editor
Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milano, Italy
Interests: food allergy; celiac disease; food quality control; food safety; food supplements; antioxidants; wine analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The topic of food composition and toxicology is directly connected with environmental conditions and is reflected in human and animal health. Another point of view is related to different environmental conditions that influence food production/food processing/food quality/food safety, and specific detection methods that are required to characterize the food.

Herbal medicine, local/traditional food, functional food, and food supplements are part of healthy and complete food intake, and for the prevention and/or treatment of a disease.

A healthy lifestyle and consumer behavior are important to be understood by people and food manufactures/providers/nutritionists, in order to find the best management ways for the prevention of health problems, maximization of wellbeing, and applying the new concept of personalized nutrition.

This Special Issue invites authors to present their challenging experiences in different areas of food/nutrition issues connected with the environment and health.

We invite the submission of original manuscripts dealing with the proposed topics, while not being limited to those presented in the frame of the International Conference NT-SMT-LS 2020 (http://www.healthfoodenviron.unitbv.ro/2020/), to be held in Bucharest, Romania (a special discount of 10% will be provided to papers presented during the conference if the article is accepted by at least two independent reviewers of the journal).

The submission deadline is 15 March 2021. You may send your manuscript at any point from now until the deadline.

We look forward to your contribution to this Special Issue.

Prof. Dr. Mihaela Badea
Prof. Dr. Patrizia Restani
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • food composition and toxicology
  • environmental conditions that influence food
  • production/food processing/food quality/food safety
  • consumers behavior
  • healthy lifestyle
  • antioxidants
  • herbal medicine
  • functional food
  • food supplements
  • personalized nutrition

Published Papers (6 papers)

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Research

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18 pages, 2428 KiB  
Article
Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products
by Francesca Colombo, Chiara Di Lorenzo, Katia Petroni, Marco Silano, Roberto Pilu, Ermelinda Falletta, Simone Biella and Patrizia Restani
Foods 2021, 10(8), 1770; https://doi.org/10.3390/foods10081770 - 30 Jul 2021
Cited by 11 | Viewed by 2532
Abstract
Oxidative stress, one among the several factors responsible for the gluten toxicity in celiac disease, together with inflammation and duodenal mucosal injury, are only partially reduced by the gluten-free diet. Thanks to their phenolic profile, the pigmented varieties of corn could be an [...] Read more.
Oxidative stress, one among the several factors responsible for the gluten toxicity in celiac disease, together with inflammation and duodenal mucosal injury, are only partially reduced by the gluten-free diet. Thanks to their phenolic profile, the pigmented varieties of corn could be an interesting source of dietary antioxidants for the formulation of new gluten-free ingredients. The aim of this research was: (1) to characterize the phenolic profile and the associated antioxidant properties of corn samples with different pigmentation, using spectrophotometric and chromatographic techniques and (2) to assess the stability of anthocyanins during the gastro-intestinal digestion. The pigmented varieties showed a significantly higher content of polyphenols compared to the common yellow varieties and, as a consequence, a higher antioxidant activity. Although corn is among the cereals most frequently used in gluten-free products, it can produce an inflammatory response in some celiac patients. Therefore, after the chemical characterization, the safety of the pigmented varieties for celiac patients was confirmed using different in vitro models (cell agglutination test and the measure of transepithelial electrical resistance). Although in vivo studies are necessary, the data collected in this study underline that the pigmented corn could have a role in reducing the oxidative stress at the intestinal level in celiac subjects. Full article
(This article belongs to the Special Issue Food, Environment and Health Challenges)
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15 pages, 3992 KiB  
Article
Food Dishes for Sustainable Development: A Swedish Food Retail Perspective
by Linn Torstensson, Rebecca Johansson and Cecilia Mark-Herbert
Foods 2021, 10(5), 932; https://doi.org/10.3390/foods10050932 - 23 Apr 2021
Cited by 5 | Viewed by 3422
Abstract
Current dietary patterns contribute negatively to greenhouse gas emissions and to the increased prevalence of non-communicable diseases. Earlier research on sustainable food consumption mainly focuses on diets, rather than single meals. Diets are difficult to measure, which is usually executed through self-reporting. This [...] Read more.
Current dietary patterns contribute negatively to greenhouse gas emissions and to the increased prevalence of non-communicable diseases. Earlier research on sustainable food consumption mainly focuses on diets, rather than single meals. Diets are difficult to measure, which is usually executed through self-reporting. This paper aims to identify frequently prepared dishes in a home setting through sales statistics, and how they can be altered to reduce climate impact and increase nutritional value. Commonly prepared food dishes in a home setting among customers of a major food retailer in Sweden were identified through sales statistics. The dishes were altered to reach nutritional and climate impact guidelines. Commonly prepared food dishes exceeded goals for climate boundaries by more than threefold and were not in line with nutritional guidelines. The content of fat, including saturated fat, was too high. Vegetables, fruits, wholegrains and fiber need to be increased. To reduce climate impact and increase nutritional value, the amount of animal-based product need to be reduced and/or exchanged to plant-based alternatives. This research contributes empirically to understandings of how portfolio management decisions influence food consumption based on sales statistics and how nutritional and climate impact guidelines can be applied from a single meal perspective. Full article
(This article belongs to the Special Issue Food, Environment and Health Challenges)
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15 pages, 586 KiB  
Article
Assessing Suitability of Sorghum to Alleviate Sub-Saharan Nutritional Deficiencies through the Nutritional Water Productivity Index in Semi-Arid Regions
by Sandile T. Hadebe, Albert T. Modi and Tafadzwanashe Mabhaudhi
Foods 2021, 10(2), 385; https://doi.org/10.3390/foods10020385 - 10 Feb 2021
Cited by 4 | Viewed by 2305
Abstract
Lack of cereal nutritional water productivity (NWP) information disadvantages linkages of nutrition to water–food nexus as staple food crops in Sub-Saharan Africa (SSA). This study determined the suitability of sorghum (Sorghum bicolor L. Moench) genotypes to alleviate protein, Zn and Fe deficiency [...] Read more.
Lack of cereal nutritional water productivity (NWP) information disadvantages linkages of nutrition to water–food nexus as staple food crops in Sub-Saharan Africa (SSA). This study determined the suitability of sorghum (Sorghum bicolor L. Moench) genotypes to alleviate protein, Zn and Fe deficiency under water-scarce dryland conditions through evaluation of NWP. Sorghum genotypes (Macia, Ujiba, PAN8816, IsiZulu) NWP was quantified from three planting seasons for various sorghum seed nutrients under dryland semi-arid conditions. Seasons by genotypes interaction highly and significantly affected NWPStarch, Ca, Cu, Fe, and significantly affected NWPMg, K, Na, P, Zn. Genotypic variations highly and significantly affected sorghum NWPProtein, Mn. Macia exhibited statistically superior NWPprotein (13.2–14.6 kg·m−3) and NWPZn (2.0–2.6 g·m−3) compared to other tested genotypes, while Macia NWPFe (2.6–2.7 g·m−3) was considerably inferior to that of Ujiba and IsiZulu landraces under increased water scarcity. Excellent overall NWPprotein, Fe and Zn under water scarcity make Macia a well-rounded genotype suitable to alleviating food and nutritional insecurity challenges in semi-arid SSA; however, landraces are viable alternatives with limited NWPprotein and Zn penalty under water-limited conditions. These results underline genotype selection as a vital tool in improving “nutrition per drop” in semi-arid regions. Full article
(This article belongs to the Special Issue Food, Environment and Health Challenges)
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12 pages, 1147 KiB  
Article
In Vitro Comparison of the Bioactivities of Japanese and Bohemian Knotweed Ethanol Extracts
by Lea Pogačnik, Tina Bergant, Mihaela Skrt, Nataša Poklar Ulrih, Jitka Viktorová and Tomáš Ruml
Foods 2020, 9(5), 544; https://doi.org/10.3390/foods9050544 - 30 Apr 2020
Cited by 7 | Viewed by 3267
Abstract
Knotweed is a flowering plant that is native to temperate and subtropical regions in the northern hemisphere. We evaluated Japanese (Reynoutria japonica Houtt.) and Bohemian (Fallopia x bohemica) knotweed rhizome and flower ethanol extracts and compared them in terms of [...] Read more.
Knotweed is a flowering plant that is native to temperate and subtropical regions in the northern hemisphere. We evaluated Japanese (Reynoutria japonica Houtt.) and Bohemian (Fallopia x bohemica) knotweed rhizome and flower ethanol extracts and compared them in terms of their biological activities. The specific polyphenols were identified and quantified using HPLC/DAD, and the antioxidant activity was determined using 2,2-diphenly-1-picrylhydrazyl (DPPH) and cellular antioxidant capacity assays. The anticancer activity was evaluated as the difference between the cytotoxicity to cancer cells compared with control cells. The antimicrobial activity was determined using bacteria and yeast. The antidiabetic activity was tested as the ability of the extracts to inhibit α-amylase. Both rhizome extracts were sources of polyphenols, particularly polydatin and (−)-epicatechin; however, the cellular assay showed the highest antioxidant capacity in the flower extract of F. bohemica. The PaTu cell line was the least sensitive toward all knotweed extracts. The flower extracts of both species were less toxic than the rhizomes. However, the activity of the tested extracts was not specific for cancer cells, indicating a rather toxic mode of action. Furthermore, all used extracts decreased the α-amylase activity, and the rhizome extracts were more effective than the flower extracts. None of the extracts inhibited bacterial growth; however, they inhibited yeast growth. The results confirmed that rhizomes of Reynoutria japonica Houtt. could become a new source of bioactive compounds, which could be used for the co-treatment of diabetes and as antifungal agents. Full article
(This article belongs to the Special Issue Food, Environment and Health Challenges)
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Review

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19 pages, 2445 KiB  
Review
Solar Cookers and Dryers: Environmental Sustainability and Nutraceutical Content in Food Processing
by Chiara Battocchio, Fabio Bruni, Giovanni Di Nicola, Tecla Gasperi, Giovanna Iucci, Daniela Tofani, Alessandro Varesano and Iole Venditti
Foods 2021, 10(10), 2326; https://doi.org/10.3390/foods10102326 - 30 Sep 2021
Cited by 9 | Viewed by 3364
Abstract
This work reviewed the state of the art concerning solar cookers and dryers used in food processing. The general description of solar cookers and dryers was presented, with a specific attention to the equipment where the cooking takes place with the contribution of [...] Read more.
This work reviewed the state of the art concerning solar cookers and dryers used in food processing. The general description of solar cookers and dryers was presented, with a specific attention to the equipment where the cooking takes place with the contribution of the direct sunlight. Some insight about the history of design and development of devices that use solar light to process food were provided. The possibility to store the heat produced by solar light using Phase Change Materials was analyzed. Moreover, some “case-studies” were revised and discussed, in which solar light is efficiently used to dry or cook food, focusing on the quality of the food in terms of nutraceuticals content. The analyzed literature points out the necessity for further research about the effects produced by direct solar rays on different foods. The reliable data on this aspect will allow assessment of the quality of food transformation by solar cookers and dryers, adding a strong incentive to the development of such devices, up to now primarily motivated by energy-saving and environmental issues. Full article
(This article belongs to the Special Issue Food, Environment and Health Challenges)
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21 pages, 851 KiB  
Review
Ancient and Modern Cereals as Ingredients of the Gluten-Free Diet: Are They Safe Enough for Celiac Consumers?
by Francesca Colombo, Chiara Di Lorenzo, Simone Biella, Corinne Bani and Patrizia Restani
Foods 2021, 10(4), 906; https://doi.org/10.3390/foods10040906 - 20 Apr 2021
Cited by 9 | Viewed by 3830
Abstract
Celiac disease is an autoimmune disorder that occurs in genetically predisposed individuals after consuming prolamins from some cereals. Although the products available for celiac subjects have increased significantly in quality and quantity over the last few decades, research still focuses on identifying new [...] Read more.
Celiac disease is an autoimmune disorder that occurs in genetically predisposed individuals after consuming prolamins from some cereals. Although the products available for celiac subjects have increased significantly in quality and quantity over the last few decades, research still focuses on identifying new ingredients to improve the nutritional, sensorial and functional qualities of gluten-free products. In terms of toxicity for people with celiac disease, there is a wide variability between ancient and modern grains. The most contradictory results are related to the role of oats in the gluten-free diet. In order to clarify the role of minor cereals (such as oat) and ancient grains in the diets of celiac patients, this review discusses recent in vitro and in vivo studies performed on those cereals for which the toxicity for celiac subjects is still controversial. According to in vivo studies, selected oat varieties could be tolerated by celiac patients. On the other hands, although some wheat-ancient grains (Triticum monococcum, Triticum aestivum ssp. spelta and Kamut®) showed a reduced in vitro toxicity, to date, these grains are still considered toxic for celiac patients. Contradictory results underline the importance of studying the safety of “unusual” cereals in more detail. Full article
(This article belongs to the Special Issue Food, Environment and Health Challenges)
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