Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review

In this review, a selection of studies was carried out that evaluated the influence of organic agronomic practices on the cultivation of pomegranate; specifically, the influence of these practices on improving soil health and pomegranate fruit quality. Studies were selected (n = 39) in which organic treatments were applied to different cultivars of pomegranate and which evaluated fruit and soil quality parameters. These studies showed that exclusively organic manure and organic manure in combination with mineral fertilizers are suitable to fulfill the requirements of pomegranate crop and reduce the amount of mineral fertilizers. Moreover, the soil health improved with organic manures, as well as growth, and yield in the pomegranate crop. Pomegranate fruits grown under organic conditions showed high levels of fruit quality parameters, such as total soluble solids and fruit juice, and additionally presented high concentrations of bioactive compounds such as anthocyanins and total phenols. Data from these studies endorsed the fact that pomegranates cultured under organic conditions may have a better fruit quality and nutraceutical content than those grown under conventional conditions, although more scientific evidence is required to confirm this.This research was funded by Project AICO/2021/326, financed by the Autonomous Community of the Comunidad Valenciana through Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital.The author Leontina Lipan was founded by the “Ministerio de Universidades” and Europe Union-Next Generation EU in the framework “Ayudas para la Recualificación del Sistema Universitario Español”, in the modality “MARGARITA SALAS”. Marina Cano-Lamadrid contract has been co-financed by Juan de la Cierva-Formación (FJC2020-043764-I) from the Spanish Ministry of Education.info:eu-repo/semantics/publishedVersio

Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity

Valorization of Prickly Pear [<em>Opuntia ficus-indica</em> (L.) Mill]: Nutritional Composition, Functional Properties and Economic Aspects

Opuntia ficus-indica (L.) Mill, usually named prickly pear or nopal cactus, is the Cactaceae plant with the greatest economic relevance in the world. It is a tropical or subtropical plant, native to tropical and subtropical America, which can grow in arid and semiarid climates. Prickly pear is mainly known by its fruits, popularly named “tunas” or “figs,” but their cladodes are also consumed, principally in Mexico, which is the country with the largest cultivated area and the largest producer. There is ample evidence of the health benefits of prickly pear: it shows high antioxidant activity, it is a source of nutrients and vitamins and it presents medicinal uses, among others. Furthermore, prickly pear presents other uses, including cosmetics, biofuel production, animal nutrition and soil phytoremediation

Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine

Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i) wine A, aged in a clay-tinaja with non-permeable coating); (ii) wine B, aged in clay-tinaja without coating; and (iii) wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers

“HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

Water scarcity is one of the top five key global risks over the last years, and agriculture is the major and least efficient user of fresh water. In this scenario, the “hydroSOStainable” concept has been developed and registered to protect fruits and vegetables cultivated with a volume of water below the crop evapotranspiration. The purpose of this experimental study was to investigate how the information influence the consumer liking and preference of the roasting almonds labelled as “hydroSOStainable” and “conventional”, although belonged to the same sample. Thus, we explored 300 consumers (Seville, Spain (high levels of water stress) versus Donostia, Spain and Wroclaw, Poland (regions with no water stress)) preference and acceptance of roasted almonds using satis faction degree, CATA and willingness to pay questions. The present study demonstrated that both location and sociodemographic aspects influenced consumers perception and liking. Consumers living in areas with water restrictions were more susceptible to be influenced by the hydroSOStain able/conventional concept, while consumers from regions without water restrictions would need more information to choose a sustainable product. Both man and women, centennials and millennials scored higher the supposed hydroSOStainable almonds, while generation X was not really influenced by the information effect. Finally, 77% of consumers, regardless of location, were willing to pay a higher price for the almonds labelled “hydroSOStainable”. Consequently, these results provide valu able information for the government and food industry about consumer choice regarding sustainable products, depending on the location, knowledge, and sociodemographic aspects

Effect of Rootstock on the Volatile Profile of Mandarins

Mandarin production has increased in recent years, especially for fresh consumption, due to its ease of peeling, its aroma, and its content of bioactive compounds. In this sense, aromas play a fundamental role in the sensory quality of this fruit. The selection of the appropriate rootstock is crucial for the success of the crop and its quality. Therefore, the objective of this study was to identify the influence of 9 rootstocks (“Carrizo citrange”, “Swingle citrumelo CPB 4475”, “Macrophylla”, “Volkameriana”, “Forner-Alcaide 5”, “Forner-Alcaide V17”, “C-35”, “Forner-Alcaide 418”, and “Forner-Alcaide 517”) on the volatile composition of “Clemenules” mandarin. For this, the volatile compounds of mandarin juice were measured using headspace solid-phase micro-extraction in a gas chromatograph coupled to a mass spectrometer (GC-MS). Seventy-one volatile compounds were identified in the analyzed samples, with limonene being the main compound. The results obtained showed that the rootstock used in the cultivation of mandarins affects the volatile content of the juice, with “Carrizo citrange”, “Forner-Alcaide 5”, “Forner-Alcaide 418”, and “Forner-Alcaide 517” being those that presented the highest concentration

Control de la toxicidad en arroz de procedencia iraní

Es bien conocido que la exposición al arsénico, sobre todo el inorgánico (As-i), tiene efectos adversos sobre el ser humano. Hoy en día la Unión Europea (UE) no tiene regulado el límite de la concentración de arsénico en arroz y en productos a base de este cereal para poder ser comercializados. La Autoridad Europea de Seguridad Alimentaria (EFSA) está en proceso de recopilación de datos de concentraciones de diferentes zonas y productos no sólo de países pertenecientes a la UE, sino del resto del mundo para establecer el límite. Por ello, es útil conocer la concentración media de arsénico de un país productor de arroz como es IránIt is well known that arsenic exposure, particularly inorganic species (i-As), has adverse effects on humans. Nowadays, the European Union (EU) has not still regulated the maximum residue content of arsenic in commercial samples of rice and rice-based products. The European Food Safety Authority (EFSA) is collecting data from different rice-producing regions and concentrations of products not only from EU countries but also from other parts of the world to finally set up this maximum threshold. Because of this, it is useful to know the average arsenic concentration of the rice from rice-producing countries, such as Ira

Residuo de granada ecológica en la industria del zumo como posible fuente de conservantes naturales para productos cárnicos: Efecto antimicrobiano

El objetivo de este trabajo fue la determinación del perfil polifenólico y las propiedades antimicrobianas de los extractos obtenidos a partir de la piel de granada ecológica para evaluar su posible potencial como un ingrediente antimicrobiano para elaborar productos transformados ecológicos. Las propiedades antibacterianas de los diferentes extractos (hexano, etil acetato, acetona y metanol, de polaridad creciente) fueron evaluados frente a: Listeria innocua, Achromobacter denitrificans y Aeromonas faecalis. Todos los extractos mostraron actividad antimicrobiana (excepto extracto de hexano: sin actividad) frente a todas las bacterias estudiadas, aunque el extracto de etil acetato no fue efectivo frente a A. denitrificans. El perfil polifenólico fue determinado por Cromatografía Líquida de Alta Eficacia (HPLC). Cinco compuestos fueron identificados. El principal componente identificado fue la punicalagina en los extractos de acetona y metanol. El ácido elágico fue el principal compuesto encontrado en el extracto de etil acetato. El aumento de polaridad en el solvente de extracción conllevó un aumento de la actividad antimicrobiana de los extractos

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds for food supplementation will also be of particular interest as a relevant and sustainable strategy to increase functional properties. The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and “clean label” bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of ‘green’ non-thermal and sustainable-technologies on the F&V by-products’ key compounds for the full-utilization of raw material in the food industry

Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products

Fruit- and vegetable-based products (F&amp;Vs) have been conventionally processed using thermal techniques such as pasteurization, scalding, or/and drying, ensuring microbial safety and/or enzyme deactivation [...