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Open AccessArticle

Traditional Foods and Sustainable Rural Development: Exploiting the Case of the Comoros Tea as a Potential Source of Bioactive Compounds

by

Dario Donno

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Saandia Hassani

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Toilibou Sofoini

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Maria Gabriella Mellano

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Isidoro Riondato

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Giovanni Gamba

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Gabriele Loris Beccaro

Sustainability 2021, 13(11), 5815; https://doi.org/10.3390/su13115815 - 21 May 2021

Cited by 5 | Viewed by 1795

Abstract

Although modern medicine is available in many developing countries, such as the Comoros Islands, the primary health-care needs of the local population are based on traditional foods and beverages derived from natural resources and medicinal plants for cultural and historical reasons. Aphloia theiformis [...] Read more.

Although modern medicine is available in many developing countries, such as the Comoros Islands, the primary health-care needs of the local population are based on traditional foods and beverages derived from natural resources and medicinal plants for cultural and historical reasons. Aphloia theiformis (Vahl) Benn. (‘Mfandrabo’), Cinnamomum verum J.Presl (‘Mani yamdrara’), Ocimum gratissimum L. (‘Roulé’), Plectranthus amboinicus (Lour.) Spreng. (‘Ynadombwe’), Cymbopogon nardus (L.) Rendle (‘Sandze monach’) and Ocimum americanum L. (‘Kandza’) are six wild plants that are largely utilised to treat many diseases. The leaves of these plants are used in the traditional Comorian tea (aqueous infusion). This study aimed to identify and quantify the main health-promoting compounds in the traditional formulation of Comorian tea by HPLC profiling together with a preliminary assessment of antioxidant capacity to confirm the traditional use of these plants by the local population. The single plants were also studied. The Comoros tea presented a total polyphenolic content (TPC) of 4511.50 ± 74.41 mg_GAE/100 g DW, a value higher than the TPCs of the different plants included in the Comorian tea. Moreover, the Comorian tea showed an antioxidant capacity (AOC) of 578.65 ± 6.48 mmol Fe²⁺/Kg DW, a value higher if compared to all the AOC values obtained in the single plants. The polyphenolic fraction (771.37 ± 35.76 mg/100 g DW) and organic acids (981.40 ± 38.38 mg/100 g DW) were the most important phytochemical classes in the Comorian tea (40.68% and 51.75% of the total phytocomplex, respectively), followed by the monoterpenes (5.88%) and vitamin C (1.67%), while carotenoids were detected in trace (0.02%). The Comorian tea could be important in meeting the high demand in the Comoros Islands and other developing countries for cost-effective and natural health-promoting foods and/or beverages to be produced by agri-food industries and used by the local population. This study may promote traditional foods in rural communities in the Comoros Islands and contribute to sustainable rural development and a commercial valorisation of these plants for health-promoting and food applications. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

Leafy Vegetables under Shade? Performance, Consumer Acceptance, and Nutritional Contribution of Cowpea (Vigna unguiculata (L.) Walp.) Leaves in the Yayu Coffee Forest Biosphere Reserve in Southwest Ethiopia

by

Simone Kathrin Kriesemer

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Gudrun Barbara Keding

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Admassu Tesso Huluka

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Jochen Dürr

Sustainability 2021, 13(4), 2218; https://doi.org/10.3390/su13042218 - 19 Feb 2021

Cited by 3 | Viewed by 1688

Abstract

In rural Ethiopia, people consume mainly cereals and pulses. Integrating vegetables into the multi-storey cropping system of the Yayu Coffee Forest Biosphere Reserve could improve nutritional health while reducing pressure on natural habitats in the biodiversity hotspot. The aim of the study was [...] Read more.

In rural Ethiopia, people consume mainly cereals and pulses. Integrating vegetables into the multi-storey cropping system of the Yayu Coffee Forest Biosphere Reserve could improve nutritional health while reducing pressure on natural habitats in the biodiversity hotspot. The aim of the study was to assess the performance of cowpea under shade and its consumer acceptance as leafy vegetables. Trials compared continuous harvesting with uprooting, and food preference was tested. A baseline survey was conducted in four villages and revealed that cropping of vegetables in coffee plantations would be adoptable by 17% of farmers. The cumulatively harvested mean leaf yield (18.15 t ha⁻¹) was significantly higher than the leaf yield of the uprooted cowpea (6.56 t ha⁻¹). As many as 41% (52%) of participants liked cowpea dishes (very much). Based on the trial yields and the RDA, a 25 m² cowpea plot could produce sufficient vitamin A for 2.1–4.6 adults, iron for 0.8–1.7, and vitamin C for 1.3–2.9 adults during six months. Cowpea was successfully cultivated below coffee, yielded most when repeatedly harvested and showed a high acceptance among consumers. The consumption of cowpea leaves from coffee forests could contribute to a balanced diet and improved nutrition. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

A Qualitative Research on the Food Security of School Children in the Rural Area

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Sustainability 2020, 12(21), 9024; https://doi.org/10.3390/su12219024 - 30 Oct 2020

Cited by 4 | Viewed by 3108

Abstract

Food security is a complex phenomenon that determines multiple concerns and initiatives worldwide. The research presented in this paper aims to analyze the food security of children in rural areas, following a project funded by the European Union (EU). The main objective of [...] Read more.

Food security is a complex phenomenon that determines multiple concerns and initiatives worldwide. The research presented in this paper aims to analyze the food security of children in rural areas, following a project funded by the European Union (EU). The main objective of the research is to investigate the opportunity to implement sustainable programs to ensure hot meals for children in schools located in rural areas of Romania. No similar academic studies were conducted in Romania focused on food security from an economic perspective. An exploratory qualitative research methodology was chosen based on in-depth nondirective interviews among experts. The research results highlight the necessity of optimizing the relationship between the needs of children in rural areas and the food resources available to them within families and schools. The results also suggest that serving hot meals in primary schools in needy areas is appropriate, as poor nutrition among children has negative effects on the educational process and on their long-term development. The conclusions of this paper lead to managerial implications for policymakers wishing to assess the impact of projects employed in schools financed by national and EU funds. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

The Quality of Ecologically and Conventionally Grown White and Brown Agaricus bisporus Mushrooms

by

Aurelija Paulauskienė

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Živilė Tarasevičienė

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Daiva Šileikienė

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Laima Česonienė

Sustainability 2020, 12(15), 6187; https://doi.org/10.3390/su12156187 - 31 Jul 2020

Cited by 5 | Viewed by 2118

Abstract

Agaricus bisporus is a rich source of biologically active compounds with functional properties that have a positive effect on human health. White and brown A. bisporus mushrooms were grown both organically and conventionally. This study aimed to analyze chemical composition of the mushrooms, [...] Read more.

Agaricus bisporus is a rich source of biologically active compounds with functional properties that have a positive effect on human health. White and brown A. bisporus mushrooms were grown both organically and conventionally. This study aimed to analyze chemical composition of the mushrooms, their electrochemical properties, and the composition of volatile compounds. The relationships between cultivation practices and the basic chemical composition, electrochemical properties, and aroma compounds of A. bisporus were examined. The results reveal that ecologically grown mushrooms accumulated higher amounts of ascorbic acid while conventionally grown mushrooms accumulated more crude protein and zinc. More substantial amounts of dry matter, crude protein, and crude ash were found in the brown mushrooms. The white mushrooms had a higher content of ascorbic acid, crude fat, and dietary fiber. Ten volatile compounds were tentatively identified in analyzed mushrooms, including five aldehydes, two esters, two alcohols, and one terpene. Conventionally grown mushrooms had a higher pH value, but eco mushrooms had significantly lower redox potential. White mushrooms had lower p-values than brown mushrooms. Eco mushrooms could not be distinguished by their qualitative characteristics. The chemical composition of white and brown mushrooms was somewhat different, and only the electrochemical properties of mushrooms differed significantly. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing

by

Pimpinan Somsong

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Chalat Santivarangkna

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Pimsiri Tiyayon

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Chi-Ming Hsieh

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Warangkana Srichamnong

Sustainability 2020, 12(14), 5853; https://doi.org/10.3390/su12145853 - 21 Jul 2020

Cited by 6 | Viewed by 2789

Abstract

Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented [...] Read more.

Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobic fermentation in 2% NaCl solution (1:5 w/v of tea leaves solution). Levels of catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), gallocatechin (GC), flavonols (myricetin, quercetin, and kaempferol), phenolic acids (caffeic acid, chlorogenic acid, coumaric acid, and sinapic acid), total phenolic content, and in vitro antioxidant activity were evaluated in fresh tea leaves, steamed tea leaves, and fermented tea leaves over a period of 60 days’ monitoring. The results indicated that fermented tea balls still contain significant amounts of tea polyphenols, although their processing may result in some loss of most bioactive compounds. The antioxidant activity measured by Ferric Reducing Antioxidant Power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Oxygen Radical Absorbance Capacity (ORAC) assays also declined as the fermentation time was extended. However, phenolic acids, including caffeic acid and sinapic acid, contrastingly increased during prolonged fermentation by 74.35% and 171.43% from fresh leaves, respectively. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer

by

Josimara Pereira Nogueira

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Maria Hatjiathanassiadou

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Sthephany Rayanne Gomes de Souza

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Virgílio José Strasburg

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Priscilla Moura Rolim

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Larissa Mont’Alverne Jucá Seabra

Sustainability 2020, 12(11), 4340; https://doi.org/10.3390/su12114340 - 26 May 2020

Cited by 8 | Viewed by 3062

Abstract

This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of [...] Read more.

This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessEditor’s ChoiceArticle

Evidence That Forage-Fed Cows Can Enhance Milk Quality

by

Hannah Davis

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Eleni Chatzidimitriou

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Carlo Leifert

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Gillian Butler

Sustainability 2020, 12(9), 3688; https://doi.org/10.3390/su12093688 - 02 May 2020

Cited by 21 | Viewed by 3881

Abstract

Researching the distinguishing factors of nutritional milk quality is key to sustainable production and addresses increasing media and scientific scrutiny regarding human health effects and ecological impacts of dairy products. Modern Western diets have high omega-6 relative to omega-3 fatty acid (FA) consumption. [...] Read more.

Researching the distinguishing factors of nutritional milk quality is key to sustainable production and addresses increasing media and scientific scrutiny regarding human health effects and ecological impacts of dairy products. Modern Western diets have high omega-6 relative to omega-3 fatty acid (FA) consumption. This ratio in milk can be manipulated by management practices; increasing forage in dairy diets raises omega-3 in milk. Whilst studies identify higher concentrations of nutritionally beneficial FAs in organic dairy, milk from 100% forage-fed cows in the UK has not been investigated. This study explores differences in FA composition between supermarket conventional and organic and Pasture for Life Association (PFLA) milk, collected in April, July and October, 2017. PFLA milk had higher concentrations of conjugated linoleic acid (+94%) and omega-3 (+92%) than conventional milk. Additionally, concentrations of palmitic acid (+11%), omega-6 (+69%) and the ratio of omega-6/omega-3 (+201%) were higher in conventional than PFLA milk. PFLA milk had higher concentrations of alpha-linolenic acid (+39%), conjugated linoleic acid (+30%) and omega-3 (+21%) and lower concentrations of omega-6 (−36%) and a lower ratio of omega-6/omega-3 (−44%) than organic milk. This supports previous studies and demonstrates the scope to improve milk FA profiles further for potential health benefits through pasture-based management. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

Managing the Risk of Food Waste in Foodservice Establishments

by

Beata Bilska

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Marzena Tomaszewska

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Danuta Kołożyn-Krajewska

Sustainability 2020, 12(5), 2050; https://doi.org/10.3390/su12052050 - 06 Mar 2020

Cited by 18 | Viewed by 5210

Abstract

Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste is produced. The reduction of food waste is [...] Read more.

Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste is produced. The reduction of food waste is a key challenge for the sustainable development of the foodservice industry as it has negative economic and environmental impacts and is ethically reprehensible. The objectives of the study were to develop a risk management model of food waste based on the ISO 31000 standard for foodservice establishments, to learn the causes of food waste, and, on this basis, to estimate the risk of food waste in foodservice establishments. The survey was conducted in 130 foodservice establishments located in Poland using a specially designed questionnaire. The risk of food waste was identified in the studied foodservice establishments, manifested by throwing away of semi-finished products, hot and cold served dishes, bread, vegetables and fruit, expired products, products with signs of spoilage, and products with no visible signs of spoilage. Two risk levels were identified: medium risk for fruits and vegetables, and bread, and high (not acceptable) for the other six foodstuffs. Two risk treatment options were identified: prevention and tolerance. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

Determinants of Food Insecurity in Rural Households: The Case of the Paute River Basin of Azuay Province, Ecuador

by

Otilia Vanessa Cordero-Ahiman

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Jorge Leonardo Vanegas

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Pablo Beltrán-Romero

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María Elena Quinde-Lituma

Sustainability 2020, 12(3), 946; https://doi.org/10.3390/su12030946 - 28 Jan 2020

Cited by 11 | Viewed by 3650

Abstract

Eliminating food insecurity is one of humanity’s greatest global challenges. Thus, the purpose of this research was to analyze the factors that determine food insecurity in households in the rural area of the Paute River Basin, Azuay Province, Ecuador. Stratified sampling was used [...] Read more.

Eliminating food insecurity is one of humanity’s greatest global challenges. Thus, the purpose of this research was to analyze the factors that determine food insecurity in households in the rural area of the Paute River Basin, Azuay Province, Ecuador. Stratified sampling was used as the sampling method, with proportional affixation. Moreover, we employed the Latin American and Caribbean Household Food Security Measurement Scale (ELCSA). We estimated the main determinants of household food insecurity using two binomial logit models and one ordered logit model. For the analysis of the data, the respective statistical and econometric tests were employed. The results show that housing size and access to food security information are the most important determinants of food insecurity in the three predictive models applied in this research. This research contributes to the existing literature on food insecurity and provides important information for policymakers, especially regarding food insecurity in rural areas, which has profound economic and social implications. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

Exploring the Determinants of Food Security in the Areas of the Nam Theun2 Hydropower Project in Khammuan, Laos

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Sustainability 2020, 12(2), 520; https://doi.org/10.3390/su12020520 - 10 Jan 2020

Cited by 4 | Viewed by 3026

Abstract

This article examines the driving forces of food security in the areas of the Nam Theun2 Hydropower Project (NT2) in Khamuan, Laos. A questionnaire survey was conducted to collect data from 100 NT2 resettlement households based on the random sampling technique. A linear [...] Read more.

This article examines the driving forces of food security in the areas of the Nam Theun2 Hydropower Project (NT2) in Khamuan, Laos. A questionnaire survey was conducted to collect data from 100 NT2 resettlement households based on the random sampling technique. A linear regression technique was used to identify the influence of household food insecurity. The result showed that household size, food price, drought, shock, household income per month, number of laborers, gender of the household head, and farmland areas are important factors for household food insecurity. Policies should focus on irrigation that will permit yearlong cultivation. This will in turn become the stimulus for a concatenation of events in the process of development. People will resettle to practice agriculture while also expanding non-agricultural employment. Businesses in skills training, fish processing, textile, services, and crafts will be created, boosting household income. With inevitable population expansion, education in family planning will also be necessary to control population in relation to available resources. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

Analysis of the Behaviors of Polish Consumers in Relation to Food Waste

by

Beata Bilska

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Marzena Tomaszewska

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Danuta Kołożyn-Krajewska

Sustainability 2020, 12(1), 304; https://doi.org/10.3390/su12010304 - 30 Dec 2019

Cited by 41 | Viewed by 4974

Abstract

Food waste occurs at all stages of the food chain, but it is households in developed countries that have the largest share in the production of food waste. In order to develop and implement effective programs to combat consumers throwing away food, the [...] Read more.

Food waste occurs at all stages of the food chain, but it is households in developed countries that have the largest share in the production of food waste. In order to develop and implement effective programs to combat consumers throwing away food, the factors that determine food waste in a household must first be known. The purpose of this study was to assess the risk of food waste by Polish consumers and identify the effect of demographics on the respondents’ behavior related to food management. The results show that factors such as age, gender, place of residence, and education influence consumer behavior in terms of food management at home. It was found that young people and those with university-level education were more likely to buy unplanned products and waste food. The causes of the risk of wasting food were identified and their frequency determined. The most common causes for the risk of food waste include food being spoiled, missing the expiry date, and failure to arrange food in cabinets according to the expiry date. Bread was the most frequently wasted product, especially by young respondents. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Open AccessArticle

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

by

Joanna Trafialek

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Ewa Czarniecka-Skubina

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Jurgita Kulaitiené

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Nijolė Vaitkevičienė

Sustainability 2020, 12(1), 234; https://doi.org/10.3390/su12010234 - 27 Dec 2019

Cited by 26 | Viewed by 6358

Abstract

The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult [...] Read more.

The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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Review

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Open AccessReview

Halophyte Common Ice Plants: A Future Solution to Arable Land Salinization

by

Danilo Loconsole

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Bernardo Murillo-Amador

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Giuseppe Cristiano

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Barbara De Lucia

Sustainability 2019, 11(21), 6076; https://doi.org/10.3390/su11216076 - 01 Nov 2019

Cited by 24 | Viewed by 4990

Abstract

The problems associated with the salinization of soils and water bodies and the increasing competition for scarce freshwater resources are increasing. Current attempts to adapt to these conditions through sustainable agriculture involves searching for new highly salt-tolerant crops, and wild species that have [...] Read more.

The problems associated with the salinization of soils and water bodies and the increasing competition for scarce freshwater resources are increasing. Current attempts to adapt to these conditions through sustainable agriculture involves searching for new highly salt-tolerant crops, and wild species that have potential as saline crops are particularly suitable. The common ice plant (Mesembryanthemum crystallinum L.) is an edible halophyte member of the Aizoaceae family, which switches from C3 photosynthesis to crassulacean acid metabolism (CAM) when exposed to salinity or water stress. The aim of this review was to examine the potential of using the ice plant in both the wild and as a crop, and to describe its ecology and morphology, environmental and agronomic requirements, and physiology. The antioxidant properties and mineral composition of the ice plant are also beneficial to human health and have been extensively examined. Full article

(This article belongs to the Special Issue Food Security and Sustainable Rural Development: Exploiting Potential Functional Foods with High Health-Impact as an Example of Biodiversity Integration and Conservation)

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