Are uranium-contaminated soil and irrigation water a risk for human vegetable consumers? A study case with Solanum tuberosum L., Phaseolus vulgaris L. and Lactuca sativa L.

The knowledge of uranium concentration, in the products entering the human diet is of extreme importance because of their chemical hazard to health. Controlled field experiments with potatoes, beans and lettuce (Solanum tuberosum L., Phaseolus vulgaris L. and Lactuca sativa L.) were carried out in a contaminated soil used by local farmers located near a closed Portuguese uranium mine (Cunha Baixa, Mangualde). The soil with high average uranium levels (64–252 mg/kg) was divided in two plots, and irrigated with non-contaminated and uranium-contaminated water (\20 and [900 lg/L). Uranium maximum average concentration in the edible vegetables parts (mg/kg fresh weight) ranged in the following order: lettuce (234 lg/kg)[green bean (30 lg/kg)[potatoes without peel (4 lg/kg). Although uranium in soil, irrigation water and vegetables was high, the assessment of the health risk based on hazard quotient indicates that consumption of these vegetables does not represent potential adverse (no carcinogenic) effects for a local inhabitant during lifetime

Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries

In recent years, edible insects have been suggested as an alternative food that is more sustainable compared with other sources of animal protein. However, knowledge about the sustainability aspects associated with this source of food may play a role in convincing consumers to adopt insects as part of their diet. In this context, the present study investigated the level of knowledge about the sustainability of edible insects in a group of people originating from 14 countries, with some naturally entomophagous and others not. To measure the knowledge, 11 items were selected and the scores obtained were tested with statistical tools (t-test for independent samples, analysis of variance—ANOVA) to search for differences according to sociodemographic and socioeconomic characteristics, geographical origin, and consumption habits of edible insects. The obtained results showed that, in general, knowledge is moderate, with the values of the average scores for the 11 items investigated ranging from 0.23 ± 0.99 to 0.66 ± 1.02, on a scale ranging from –2 (=very low knowledge) to 2 (=very high knowledge). The highest scores were found for items relating to the lower use of animal feed and lower emission of greenhouse gases required for the production of insects compared with beef. When investigating the differences between groups of participants, significant differences were generally found, revealing a trend for higher knowledge among males and young adults, for participants residing in urban areas and in countries such as Spain, Mexico, and Poland, and for participants with higher education levels and higher incomes. When testing the influence of consumption variables on the level of knowledge, the results showed a higher knowledge for participants who had already consumed insects or are willing to consume them. Finally, it was observed that higher knowledge was found for participants whose motivation to consume insects related to curiosity, a wish to preserve the planet, the gastronomic characteristics of insects, and their nutritional value. In conclusion, these results clearly indicate a very marked influence of a number of variables on the knowledge about the sustainability of edible insects, and this may be helpful to delineate strategies to effectively raise knowledge and eventually increase the willingness to consider insects as a more sustainable alternative to partially replace other protein foods, even in countries where this is a not a traditional practice.info:eu-repo/semantics/publishedVersio

From Brussels to Belgrade: Challenges in Conducting Research and Constructing Explanations of the Collapse of Yugoslavia

While acknowledging that it is important to examine events within their appropriate context, this article is interested in the capacity of qualitative research methods to assist us so that we can get a more accurate picture of European Community involvement in the Yugoslav federation and the decisions that terminated its existence. More precisely, the article is concerned with the extent to which archival collections and interviews with state as well as nonstate actors can shape our ideas and consequent explanations of the Yugoslav state crisis. In addition, the last section elaborates on a number of challenges one may encounter while being on such a demanding research journey. As suggested by the concluding remarks, new interpretations, apart from managing to satisfy the researcher’s own ambition to complement the existing scholarship, should also serve to encourage fresh questions and answers

Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture

The aim of the paper was to produce a functional product and to determine the physico - chemical, microbiological and sensory properties of probiotic beverages produced from different mixtures of cow’s milk and soy milk. The ratios of cow’s milk and soy milk were 100:0%, 25:75%, 50:50%, 75:25% and 0:100%. The samples were fermented with probiotic bacteria Lactobacillus acidophilus (La5) with the addition of yogurt culture. The fermentation of samples was performed at +43 °C until coagulation and pH value of 4.6. Characteristics of the obtained beverages were monitored during storage at 1st, 7th, 14th and 21st day of storage at +4 °C. Produced probiotic beverages were observed and change in active acidity, titration acidity, change in the number od probiotic bacteria, and sensory properties and acceptability of products were tracked. After fermentation, the number of lactobacilli in the samples produced gradually decreased during 21 days, but was still above the probiotic minimum (CFU 106 mL−1) so the samples had probiotic properties. Samples of fermented beverages got the best score of their sensory properties on the seventh day of preservation. The sensory properties of the samples were mainly influenced by the type and ratio of the used milk. Mixing cow’s milk with soy milk significantly improved the sensory properties of the product. The acceptance test showed good acceptance of fermented beverages samples by potential consumers, apart from the sample that was 100% soy milk

Effect of tomato fruit development stages on yield, fruit quality and heavy metal content

Harvesting tomato at various maturity stages can result differences in yield and the quality of fruits. The research was conducted at Butmir with local tomato cultivars ('Novosadski jabuCar' and 'Sarajevski jabucar' during the years of 2012 and 2013. Fruit samples were taken in two harvests at two different stages of maturity (physiological maturity: the first change of fruit colour; technological maturity: 5 days after the first change of colour). The following parameters were observed at the both stages of maturity: yield, dry matter content, total sugar and total acid, presence of heavy metals (As, Cd and Pb). No statistically significant differences in yield were recorded in cultivars, maturity stages or year of research. The highest content of dry matter was recorded in Novosadski jabucar' (5.12% at physiological and 5.48% at technological maturity). Total acid content was the highest in 'Sarajevski jabucar' at physiological maturity (2.05%). There were no significant differences in total sugar content. The heavy metals (As, Cd and Pb) were detected in fruits, but their content was within allowed limits. The higher content of Cd was recorded in Novosadski jabucar' at technological maturity (0.33 mg kg(-1)) comparing to physiological maturity (0.027 mg kg(-1)). No differences were recorded in 'Sarajevski jabucar'