Article
Biochemistry & Molecular Biology
Alicja Ponder, Klaudia Kulik, Ewelina Hallmann
Summary: Paprika powder is a good source of carotenoids and polyphenols, which are beneficial in preventing diseases such as cancer and cardiovascular diseases. Organic production results in higher levels of bioactive compounds in paprika products. Analysis showed variations in concentrations of carotenoids and polyphenols in different types of paprika samples.
Article
Environmental Sciences
Nuray Cicek, Melike Tuccar, Cengiz Yucedag, Mehmet Cetin
Summary: This study explored the effects of different organic manures on the growth and quality traits of basil. It concluded that using 94% peat/perlite and 6% bat guano produced the best results. Further research with different organic manures and their combinations is needed.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Sowmya Natarajan, Vijayakumar Ponnusamy
Summary: Growing organic food is challenging due to increasing demand and food fraud activity. Spectroscopic methodologies are used to identify chemicals in food and differentiate between organic and conventional products. This study designed a portable multispectral sensor system to detect organic and conventional vegetables, achieving 92% and 89% accuracy with random forest and neural network models. A two-stage enhancement mechanism further improved accuracy to 100%. The detected adulterants are displayed on a web page through an IoT-developed application module.
Article
Food Science & Technology
Neide Torres de Castro, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, Antonio Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Raquel Braz Assuncao Botelho
Summary: The study findings suggest that different types of vegetables under organic and conventional cultivation have varying effects on minerals and carotenoids based on different cooking methods.
Article
Agriculture, Dairy & Animal Science
C. L. Manuelian, M. Pozza, M. Franzoi, F. Righi, U. Schmutz, M. De Marchi
Summary: This study compared the composition, minerals, and fatty acid profile of organic and conventional Italian cheeses. The results showed minimal differences in chemical composition between organic and conventional cheeses, regardless of the type considered. Asiago PDO fresco exhibited the fewest differences between organic and conventional varieties.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Geography
Anna Birgitte Milford, Gudbrand Lien, Matthew Reed
Summary: This study compares mainstream and local marketing of organic fruits and vegetables in Norway, revealing differences between the two. Farmers supplying mainstream supermarkets struggle to meet the requirements of providing large quantities of uniform products, while local marketing farmers are driven more by producing higher quality and more sustainable organic products. Despite some differences, there are also many similarities between the two groups, and there is no evidence of a general conventionalisation of organic agriculture in Norway.
JOURNAL OF RURAL STUDIES
(2021)
Article
Environmental Sciences
Byung Kyu Park, Kwang Sig Joo, Myung Je Heo
Summary: This study examined pesticide residues in vegetables consumed in Incheon to evaluate food safety. A total of 385 samples of 33 different types of vegetables were collected from the Incheon market in 2021. The residues of 339 different pesticides were analyzed according to the multi-residue methods specified in the Korean Food Code. Among the 385 vegetables, 329 samples (85.5%) showed no detection of residual pesticides, while 56 samples (14.5%) contained residual pesticides, with 13 samples (3.4%) exceeding the maximum residue limit. A total of 34 different pesticide residues were detected, with 8 pesticides exceeding the maximum residue limits (MRLs). The most frequently detected pesticide residues were fluxametamide (7 samples), azoxystrobin (4 samples), chlorantraniliprole (3 samples), flubendiamide (3 samples), and procymidone (3 samples). The risk assessment indicated the highest values when Chinese chives were consumed with terbufos. However, the values of HQ and cHI were lower than 100%. Therefore, the results showed that the detected pesticides posed no potential risk to consumers of vegetables.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Plant Sciences
Yuefeng Wang, Sihui Tian, Honggang Shuai, Baocheng Jin, Yaoyao Zhang, Junpeng Wei, Zijing Niu, Yifeng Ma, Xuechun Zhao
Summary: This study aimed to investigate the effects of organic fertilizers on the production performance and nutritional quality of cultivated grasslands in karst areas. The results showed that the optimal fertilization rates for Medicago sativa and Dactylis glomerata were 20-30 t/hm2 and 40 t/hm2, respectively. The crude protein and ether extract contents increased initially and then decreased with increasing fertilization gradient.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Environmental Sciences
Byung Kyu Park, Seung Hye Jung, Sung Hee Kwon, Sun Hoi Kim, Eun Young Yeo, Mi Sook Yeom, Soon Jae Seo, Kwang Sig Joo, Myung Je Heo, Geun Pyo Hong
Summary: This study investigated pesticide residue concentrations in vegetables in Incheon and assessed potential human health risks. The majority of samples were free from detectable residues, while a small percentage exceeded the maximum residue limit. The calculated daily intake of pesticides through vegetable consumption was found to have minimal impact on public health.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Agriculture, Dairy & Animal Science
Isabel Revilla, Javier Plaza, Carlos Palacios
Summary: The study investigated the impact of production system (conventional vs. organic), grass consumption level, and ageing period on beef quality. Higher grass content in the diet led to lower fat oxidation and higher n-3 content, but also increased SFA levels, initial shear force, and chewing residue. Organic samples had higher intramuscular fat and lower moisture, with lower flavour quality ratings. Increasing ageing time improved sensory characteristics, particularly in samples with higher grass consumption. Samples aged at least 14 days with 100% grass-fed showed the best overall physico-chemical, nutritional, and sensory properties.
Article
Horticulture
Joao Pedro Pinto, Fernando Franca da Cunha, Alexandre da Silva Adao, Laercio Boratto de Paula, Marcos Caldeira Ribeiro, Jose Ricardo Resende Costa Neto
Summary: The study found that recycled paper mulch can replace plastic mulch in strawberry cultivation, without affecting fruit yield and quality, and effectively controlling weed growth. Additionally, a 40% wetted area can enhance fruit quality.
Review
Food Science & Technology
Bruno Jonatan de Sousa, Larissa Mont'alverne Juca Seabra, Ana Beatriz Silva de Lemos, Gabriela Chaves, Karla Suzanne Florentino da Silva Chaves Damasceno
Summary: This systematic review and meta-analysis investigated the differences in lead levels between organic and conventional leafy vegetables. Based on the analysis of 24 studies, it was found that organic leafy vegetables had lower concentrations of lead, providing moderate certainty evidence.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Environmental Sciences
Ziwei Shi, Ling Yong, Zhaoping Liu, Yibaina Wang, Haixia Sui, Weifeng Mao, Lei Zhang, Yiling Li, Jialin Liu, Sheng Wei, Yan Song
Summary: Assessing the health risks of contaminated food is crucial for human health. A study was conducted in mining areas in China to investigate the exposure of fruits and vegetables to rare earth elements (REEs). The results showed that the REE concentrations in fruits and vegetables from mining areas were not high enough to cause health damage to human beings. However, sustained exposure to low levels of REEs, especially for children, needs to be monitored.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Verica Takac, Viola Toth, Marianna Rakszegi, Sanja Mikic, Milan Mirosavljevic, Ankica Kondic-Spika
Summary: The study compared the quality parameters and protein content of bread wheat and spelt wheat varieties grown under different production methods in Hungary and Serbia. Results showed that compared to spelt wheat, bread wheat exhibited better breadmaking quality, especially in traditional production systems.
Article
Agriculture, Multidisciplinary
Annemarie Groot-Kormelinck, Jos Bijman, Jacques Trienekens, Laurens Klerkx
Summary: This paper explores the potential of producer organizations as transition intermediaries in supporting sustainable food systems. The findings suggest that producer organizations fulfill classic intermediary roles in food systems and also address the needs of producers in their transition to sustainable production practices. They support producers by providing organic inputs, organizing access to output markets, sharing knowledge, and facilitating sustainable production practices. While mostly functioning as implicit transition intermediaries, producer organizations have the potential to be more explicit, but there are limitations to this position.
AGRICULTURE AND HUMAN VALUES
(2022)
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)