scholarly journals Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1020 ◽  
Author(s):  
Anna Kårlund ◽  
Carlos Gómez-Gallego ◽  
Jenni Korhonen ◽  
Outi-Maaria Palo-oja ◽  
Hani El-Nezami ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Food Safety ◽  
Nutritional Quality ◽  
Current Knowledge ◽  
Raw Materials ◽  
Chenopodium Quinoa ◽  
Fermented Foods ◽  
Protein Sources

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

scholarly journals Human-Directed Fermentation as a Factor Securing Stable Quality of Sauerkraut

2020 ◽  
pp. 44-49
Author(s):  
VV Kondratenko ◽  
NE Posokina ◽  
OYu Lyalina
Keyword(s):  
Food Safety ◽  
Raw Materials ◽  
Starter Cultures ◽  
Physical Factors ◽  
Fermented Foods ◽  
Complex Species ◽  
Factors Affecting ◽  
Plant Raw Materials ◽  
Processed Products

Introduction: Introduction: Food safety is an absolute priority for both producers and consumers. It is obvious that the issues of safety, sanitation, quality and consistency apply to all processed products, not only to fermented ones. However, the industry of fermented foods is unique: it is the industry where a product success depends, inter alia, on the growth and activity of microorganisms. Today, there is a need to summarize knowledge about the factors that affect the development of the target microflora of fermented plant objects and, as a result, to obtain a quality product that has an undoubted biological and nutritional value with minimal losses during its production. Objectives: Our goal was to generalize factors affecting the development of the target microflora, the quality of fermented vegetable products, and microbial spoilage during storage. Results: The article discusses basic principles of vegetable fermentation from the microbiological and biochemical points of view. Under the influence of dynamically changing conditions in the process of fermentation of plant raw materials, there occurs a complex species change of microorganisms involved in this process. The most important group of microorganisms includes lactic acid bacteria used in fermentation of vegetables for manufacturing products that are more stable during storage. Conclusions: Fermentation is an affordable and energy-saving method of vegetable processing. It helps increase food safety by reducing the risk of growth of pathogenic microorganisms to infectious or toxicogenic levels. The researchers studying fermentation of plant raw materials and creating starter cultures for this process are faced with the task of improving the quality and reducing spoilage of fermented vegetables. This can be achieved by organizing a human-directed fermentation process using a combination of biological, chemical, and physical factors.

Sustainable development and the aspirational male consumer: Tengri, making the case for sustainable luxury

2021 ◽  
Vol 8 (1-2) ◽  
pp. 245-266
Author(s):  
Natascha Radclyffe-Thomas
Keyword(s):  
Sustainable Development ◽  
Raw Materials ◽  
Environmental Issues ◽  
Social Enterprises ◽  
Fashion Industry ◽  
Way Of Life ◽  
Virtuous Cycle ◽  
Slow Fashion ◽  
Brand Heritage

Luxury is an industry that defines its value through the quality of its raw materials, which fosters creativity, elevates artisanship and relies on brand heritage and local production to underpin the provenance of its products and justify its pricing strategy and, as such, can be considered as embodying many of the practices of sustainability. Yet, despite public commitments and pledges for better business, both financial and cultural factors have contributed to a lack of progress in implementing the necessary system changes implied by slow fashion, sustainable development and the circular economy. Social enterprises use business to address social and environmental issues. In Tengri’s case, founder Nancy Johnston was inspired by her experiences travelling with Mongolia’s yak herders where she was confronted with the harshness of the nomadic way of life and threats to its continuing existence. She was driven to action when she juxtaposed these conditions with the promoted glamour of the luxury fashion industry, which relies on supplies of ingredients from just such workers. This article explores how Tengri combines social and environmental awareness with luxury product development incorporating the UN SDGs into a sustainable luxury menswear brand in a virtuous cycle of ethical fashion consumption and production.

scholarly journals Use of Tannin-Containing Plants as Antimicrobials Influencing the Animal Health

2022 ◽  
Vol 45 (2) ◽  
pp. 33-40
Author(s):  
Mohammed M Dakheel ◽  
Afnan A Al-Mnaser ◽  
Jessica Quijada ◽  
Martin J Woodward ◽  
Caroline Rymer
Keyword(s):  
Nutritional Quality ◽  
Condensed Tannins ◽  
Animal Health ◽  
Degree Of Polymerization ◽  
Gram Negative Bacteria ◽  
Animal Feeding ◽  
The Subject

The antimicrobial effects of diverse tannin-containing plants, particularly condensed tannins (CTs) produced from various plants, are the subject of this study. CT components can be determined using CT-specific procedures such the HCl-Butanol Acetone assay, Thiolysis reaction, and HPLC/MS analysis. These methods indicate CT contents, including mean degree of polymerization, the procyanidins and prodelphinidins ratio (PC/PD%), the isomers of trans- and cis-, and CT concentration. Tannin-containing plants possess antibacterial action, which can be attributed to their protein linkage technique, and tannin-type variations, particularly CTs extract and their PC/PD%. The effects of CT components on the development of Gram-positive and Gram-negative bacteria have been documented for their relative PC/PD%; this is regarded to be a key predictor of tannin characteristics in terms of antimicrobials. In conclusion, tannins, more specific CT compositions, have significant impacts on in vivo trials of animal productions and utilization of metabolites and fermentation in vitro experiments. These findings need further investigations to fully understand how CT-types act on animal feeding in terms of enhanced nutritional quality of animal diets, which may have implications for human and animal health.

scholarly journals Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

2020 ◽  
Vol 55 ◽  
Author(s):  
Hernán Antonio Alzate Díaz ◽  
Adriana Patricia Muñoz Ramírez ◽  
Maurício Gustavo Coelho Emerenciano ◽  
Sandra Clemencia Pardo Carrasco
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Protein Sources ◽  
Nutritional Characteristics ◽  
Biofloc Technology ◽  
Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

scholarly journals The architectural design in time of crisis. A research of "roots" to support the development

2015 ◽  
pp. 1 ◽  
Author(s):  
Maria Cristina Forlani
Keyword(s):  
Sustainable Development ◽  
Architectural Design ◽  
Fossil Fuels ◽  
Raw Materials ◽  
The Past ◽  
Capacity Limit ◽  
Environment Capacity ◽  
Design Paradigm ◽  
Brundtland Report

<p>Vitruvius wrote the first treatise of Architecture and in it we find the fundamental recommendations for a good design. In the past 50 years it seems, instead, that each of these directions had been lost and there is today the need of promoting a new design paradigm that is attentive to nowadays criticalities and directed to sustainable development.<br />The term sustainability starts to configure the quality of human actions since the 80’s following reflections on the resources limit (raw materials and fossil fuels) and the environment capacity limit of absorbing emissions and waste.<br />The concept of sustainable development was elaborated in 1987 in the Brundtland report according to the need of distinguishing it from the concept of growth, that is to say with the goal of tending simultaneously toward the quality verification of programs in the environmental, social and economic dimensions.<br />All that invited the whole society to reconsider its "lifestyle" that, in the specific field of architecture, meant finding a new design approach geared to a lower consumption and greater caution and responsibility in the choices.<br />The configuration of a new design paradigm can trace their roots in the study of history and can proceed to evaluate the actions in a broad context of skills to ensure the quality of the products.</p>

scholarly journals Microbial food safety in Ghana: a meta-analysis

2012 ◽  
Vol 6 (12) ◽  
pp. 828-835 ◽  
Author(s):  
Courage Kosi Setsoafia Saba ◽  
Bruno Gonzalez-Zorn
Keyword(s):  
Food Safety ◽  
Meta Analysis ◽  
Food Contamination ◽  
Food Samples ◽  
Future Research ◽  
Fermented Foods ◽  
Food Research ◽  
Food Borne ◽  
Contaminated Food

Introduction: Food safety is a crucial factor in the growth of developing countries worldwide. In this study, we present a meta-analysis of microbiological food safety publications from Ghana. Methodology: The search words “Ghana food safety”, “Ghana food research”, and “Ghana food bacteria” were used to search for microbiological food safety publications with related abstracts or titles in PubMed, published between 1997 and 2009. We obtained 183 research articles, from which we excluded articles concerning ready-to-eat microbial fermented foods and waterborne microorganisms as well as articles without abstracts. The criteria used for analysis of these publications were based on an assessment of methodological soundness previously developed for use in the medical field, with some modifications incorporated. Results: The most predominant bacteria in Ghanain foods are Enterobacter spp., Citrobacter spp., Klebsiella spp. and Escherichia spp., which were found to be present in 65%, 50%, 46% and 38% respectively, of the food samples considered in the studies analysed. The most contaminated food samples were macaroni, salad, and milk. Although the methodological quality of the articles was generally sound, most of them did not give directions for future research. Several did not state possible reasons for differences between studies. Conclusion: The microbiological food contamination in Ghana is alarming. However, we found that the downward trend in publications of microbial food safety articles is appalling. Hence a concerted effort in research on food safety is needed in Ghana to help curb the incidence of preventable food-borne disease.

scholarly journals Research on Assessing the Potential for Mountain Certification of Bistra Village, Romania

2018 ◽  
Vol 75 (2) ◽  
Author(s):  
Avram FITIU ◽  
Calin VAC
Keyword(s):  
Sustainable Development ◽  
Economic Activity ◽  
Complex Analysis ◽  
Raw Materials ◽  
Added Value ◽  
Mountain Areas ◽  
The Sustainable Development ◽  
European Regulations ◽  
Processed Products

The quality of mountain products represents a competitive advantage for the area of Bistra village, Alba county, Romania. Each mountain product comes as a result from raw materials from mountain areas and in the case of processed products, processing takes place in the mountain region. This paper aims to investigate ways to obtain mountain certification for products from this area, so it could promote agro-food products as a lever for sustainable development, that ensure economic activity. This study randomly analyze several farms in Bistra village in terms of specific indicators for mountain certification. The method used in this study is analyzing in terms of socio-economic, territorial, environmental and economic indicators. After a complex analysis of the specific indicators, results show that the Bistra village, brings together the criteria relating to mountain certification, according to the European Regulations, improving the sustainable development of the area. The main conclusion of this study is that in the current economy it is necessary to create added value for mountain products as part of a narrower niche, in order to preserve high competition and higher prices on the market, so that these farms could face competition over time.

scholarly journals Protein sources diversity from Gunungkidul District, Yogyakarta Province, Indonesia

2020 ◽  
Vol 21 (2) ◽  
Author(s):  
Eny Palupi ◽  
FAISAL ANWAR ◽  
IKEU TANZIHA ◽  
MADE ALIT GUNAWAN ◽  
ALI KHOMSAN ◽  
...  
Keyword(s):  
Group Discussion ◽  
Processing Technique ◽  
Proximate Analysis ◽  
Early Investigation ◽  
Fermented Foods ◽  
Nutrient Quality ◽  
Protein Sources ◽  
Fiber Analysis ◽  
Protein Rich

Abstract. Palupi E, Anwar F, Tanziha, Gunawan MA, Kurniawati AKF, Muslich M. 2020. Protein sources diversity from Gunungkidul District, Yogyakarta Province, Indonesia. Biodiversitas 21: 799-813. This research aimed to identify forgotten side-dish diversity from food-insecure area, Gunungkidul District, Yogyakarta, Indonesia. A qualitative data were gathered by using Focus Group Discussion followed by in-depth interviews with 24 key persons from Pucung and Mertelu villages, Gunungkidul. Proximate analysis and enzymatic gravimetric fiber analysis were also performed to get the first impression concerning the nutrient quality of the selected sources. As many as six edible insects, five aquatic animals, eight legumes and seeds, five fermented foods, eight mushrooms, three by-products, more than ten protein-rich plants, and five aquatic plants were identified as forgotten indigenous protein source from Gunungkidul, Yogyakarta. All aspects about scientific name, local value, Halal assurance, handling method, processing technique, and serving method of these sources have been presented on this article. Early investigation on the nutrient quality of the identified source reveals that grasshopper, caterpillar, aquatic snail, came out as the highest protein content compared to egg as a standard. Tempe -mlanding and -benguk also could be great alternatives as future plant-based protein sources. This investigation uncovers abundant protein sources diversity potential as future protein sources for supporting future food and nutrition security and sustainability.

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