Editorial

2 pages, 161 KiB

Open AccessEditorial

by Ewelina Hallmann

Appl. Sci. 2021, 11(15), 6780; https://0-doi-org.brum.beds.ac.uk/10.3390/app11156780 - 23 Jul 2021

Viewed by 1172

The present book contains issues connected with a wide understanding of organic food production and quality [...] Full article

(This article belongs to the Special Issue Organic Food)

Research

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23 pages, 3067 KiB

Open AccessArticle

Evaluation of Bioactive and Physicochemical Properties of White and Black Garlic (Allium sativum L.) from Conventional and Organic Cultivation

by Katarzyna Najman, Anna Sadowska and Ewelina Hallmann

Appl. Sci. 2021, 11(2), 874; https://0-doi-org.brum.beds.ac.uk/10.3390/app11020874 - 19 Jan 2021

Cited by 22 | Viewed by 4773

Abstract

The aim of this study was to evaluate the bioactive and physicochemical properties of white and black garlic (Allium sativum L.) from conventional and organic cultivation. Both white conventional (G) and organic (EG) garlic were processed during 45 days heat treatment at [...] Read more.

The aim of this study was to evaluate the bioactive and physicochemical properties of white and black garlic (Allium sativum L.) from conventional and organic cultivation. Both white conventional (G) and organic (EG) garlic were processed during 45 days heat treatment at 70 °C temperature and 80% relative humidity. In black garlic (BG) samples the content of soluble solids, total reducing sugars, total polyphenol as well as antioxidant activity significantly (p < 0.05) increased (by about 33.5%, 60.5%, 118.4%, 125.8%, respectively), while a pH significantly (p < 0.05) decreased (by about 41.1%) as compared to white garlic samples. The study showed significant differences between colour of white and black garlic, both in the L*a*b* and RGB colour space, especially in the case of the L* parameter, indicating that the colour of garlic changed from white to dark brown or black during the thermal processing. All organic garlic samples had improved bioactive ingredients and antioxidant activity compared to conventional garlic for both fresh (unprocessed) and heat-treated black garlic. The production of black garlic, especially organic (EBG), allows one to obtain a product with higher amount of bioactive compounds, which can be widely used in the design of health-promoting functional food. Full article

(This article belongs to the Special Issue Organic Food)

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15 pages, 3067 KiB

Open AccessArticle

Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

by Eliza Kostyra, Katarzyna Król, Daniel Knysak, Anna Piotrowska, Sylwia Żakowska-Biemans and Piotr Latocha

Appl. Sci. 2021, 11(2), 529; https://0-doi-org.brum.beds.ac.uk/10.3390/app11020529 - 07 Jan 2021

Cited by 6 | Viewed by 2750

Abstract

Nowadays, the trend related to healthy eating is constantly growing among consumers. The juices based on kiwiberry containing over 20 vital nutrients may have a potential for usage in developing innovative products targeting health-concerned consumers. The aims of the study were: (1) to [...] Read more.

Nowadays, the trend related to healthy eating is constantly growing among consumers. The juices based on kiwiberry containing over 20 vital nutrients may have a potential for usage in developing innovative products targeting health-concerned consumers. The aims of the study were: (1) to identify the volatile compounds of kiwiberry juice and its mixes with basic organic juices; (2) to determine the sensory characteristics and level of liking with regard to the tested samples and (3) to select the juice-mix with the highest sensory quality properties and liking. The measurements of volatile compounds in juices were made using a Heracles Neo ultrafast gas chromatograph (HS-GC). The sensory characteristics of the juices were assessed by Descriptive Quantitative Analysis, whereas the consumers’ overall liking was assessed on a 9-point hedonic scale. It was stated that the examined juices differed in the pattern of volatile compounds as well as in the sensory properties and the level of liking. The increasing addition of apple and pear juice to kiwiberry based juices in different ratios contributed to the exposed volatile compounds responsible for floral, sweet and fruity odours. The juice mixes with higher addition of apple or pear juices were more harmonized in terms of sensory image and represented higher levels of overall liking among consumers. Full article

(This article belongs to the Special Issue Organic Food)

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17 pages, 806 KiB

Open AccessArticle

Influence of Thermal Processing on the Bioactive, Antioxidant, and Physicochemical Properties of Conventional and Organic Agriculture Black Garlic (Allium sativum L.)

by Katarzyna Najman, Anna Sadowska and Ewelina Hallmann

Appl. Sci. 2020, 10(23), 8638; https://0-doi-org.brum.beds.ac.uk/10.3390/app10238638 - 03 Dec 2020

Cited by 17 | Viewed by 4594

Abstract

This study examines the effect of fermentation processes (70 °C temperature; 80% humidity; 45 days) on the content of bioactive compounds (total polyphenols, selected phenolic acids, and flavonoids), antioxidant activity and physicochemical properties of conventional and organic garlic (Allium sativum L.). Raw [...] Read more.

This study examines the effect of fermentation processes (70 °C temperature; 80% humidity; 45 days) on the content of bioactive compounds (total polyphenols, selected phenolic acids, and flavonoids), antioxidant activity and physicochemical properties of conventional and organic garlic (Allium sativum L.). Raw garlic from conventional cultivation (GR) showed significantly lower content of phenolic components and antioxidant activity compared to raw garlic from organic cultivation (GREcol) (by 22.8% and 25.1%, respectively). The fermentation processes of the garlic from both the conventional (BG) and organic (BGEcol) cultivation significantly increased the content of total polyphenols (more than two times), phenolic acids (more than 1.5 times) and flavonoids (1.5 and 1.3 times, respectively). The garlic fermentation process also significantly increased antioxidant potential: two times for BG and three times for BGEcol. The content of bioactive compounds (total polyphenols, phenolic acids, and flavonoids) was significantly (p < 0.05) higher in organic black garlic (BGEcol) compared to conventional black garlic (BG). Heat treatment leading to changes in both the physicochemical, organoleptic and health-promoting properties allowed to obtain a new product gaining in sensory attractiveness and enabling a wide range of applications. Full article

(This article belongs to the Special Issue Organic Food)

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22 pages, 3746 KiB

Open AccessArticle

Evaluation of Phenolic Compounds and Carotenoids Content and Mycotoxins Occurrence in Grains of Seventeen Barley and Eight Oat Cultivars Grown under Organic Management

by Renata Kazimierczak, Dominika Średnicka-Tober, Danuta Leszczyńska, Anna Nowacka, Ewelina Hallmann, Marcin Barański, Klaudia Kopczyńska and Bogusław Gnusowski

Appl. Sci. 2020, 10(18), 6369; https://0-doi-org.brum.beds.ac.uk/10.3390/app10186369 - 12 Sep 2020

Cited by 6 | Viewed by 2256

Abstract

In recent decades, organic farming based on natural means and methods of production is gaining more and more popularity. It is due to the growing awareness of the society regarding the harmfulness of chemicals used in intensive agriculture, which influences the growing interest [...] Read more.

In recent decades, organic farming based on natural means and methods of production is gaining more and more popularity. It is due to the growing awareness of the society regarding the harmfulness of chemicals used in intensive agriculture, which influences the growing interest of both producers and consumers in organic food. Searching for plant cultivars performing best under organic management in terms of crop quality is one of the important research topics of the recent years. The aim of the present study was therefore to compare 8 oat and 17 barley cultivars grown in identical organic production conditions in terms of polyphenols and carotenoids contents and the mycotoxins contamination in grains. The analyses of bioactive compounds were performed using HPLC and the mycotoxins occurrence using LC-MS/MS methods. Among the barley cultivars studied, the grains of SU Lolek, Rubaszek and Podarek accumulated the highest content of polyphenols. Grain of Soldo cultivar was richest in carotenoids, but at the same time most of the mycotoxins identified within the study were found in the grains of this cultivar. In the case of oat, the highest content of polyphenols was found in the grain of Harnaś, Nawigator and Arden cultivars, while Pascal and Amant grain was richest in carotenoids. Among all the oat cultivars tested, only Amant grain was free from the studied mycotoxins. These findings are important for producers as well as consumers, who search for quality organic foods. Full article

(This article belongs to the Special Issue Organic Food)

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13 pages, 1257 KiB

Open AccessArticle

Carotenoids, Polyphenols, and Ascorbic Acid in Organic Rosehips (Rosa spp.) Cultivated in Lithuania

by Brigita Medveckienė, Jurgita Kulaitienė, Elvyra Jarienė, Nijolė Vaitkevičienė and Ewelina Hallman

Appl. Sci. 2020, 10(15), 5337; https://0-doi-org.brum.beds.ac.uk/10.3390/app10155337 - 02 Aug 2020

Cited by 32 | Viewed by 4963

Abstract

Carotenoids, polyphenols, and ascorbic acid are valuable and important biologically active compounds that contribute to the health benefits of different foods, and rosehips are known for their high biologically active substance contents. The aim of this research is to identify and compare the [...] Read more.

Carotenoids, polyphenols, and ascorbic acid are valuable and important biologically active compounds that contribute to the health benefits of different foods, and rosehips are known for their high biologically active substance contents. The aim of this research is to identify and compare the contents of carotenoids, polyphenols, and ascorbic acid in the flesh and seeds of different rosehip species grown organically. A field experiment was conducted during the period 2017–2018 on an organic farm in Lithuania. Rose fruits were collected at full ripening in September. The quantitative and qualitative determinations of polyphenols and carotenoids in rosehips flesh and seeds were conducted by HPLC methods. The following polyphenolic compounds were identified: five different flavonoids (rutin, kaempferol-3-O-glucoside, luteolin, quercetin, and quercetin-3-O-glucoside) and five phenolic acids (gallic, chlorogenic, caffeic, p-coumaric, and ferulic) from different rose fruit fleshes and seeds species. In addition, six carotenoids (β-carotene, α-carotene, lutein, zeaxanthin, cis-lycopene, and trans-lycopene) in rosehip flesh and five different carotenoids in rosehip seeds (α-carotene, lutein, zeaxanthin, cis-lycopene, and trans-lycopene) were identified. Overall, the results of this study demonstrate that the highest content of total phenolic acid is in rosehip seeds, while higher concentrations of carotenoids, flavonoids, and ascorbic acid are present in rosehip flesh. Full article

(This article belongs to the Special Issue Organic Food)

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11 pages, 672 KiB

Open AccessArticle

Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (Chamerion angustifolium (L.) Holub)

by Marius Lasinskas, Elvyra Jariene, Nijole Vaitkeviciene, Jurgita Kulaitiene, Katarzyna Najman and Ewelina Hallmann

Appl. Sci. 2020, 10(15), 5254; https://0-doi-org.brum.beds.ac.uk/10.3390/app10155254 - 30 Jul 2020

Cited by 7 | Viewed by 1939

Abstract

The demand for organic production is increasing worldwide. The willowherb, grown in an organic way, contributes greatly to the idea of a healthier society and clean land. Willowherb is widespread in the world and has high polyphenols, carotenoids, and antioxidant properties. The purpose [...] Read more.

The demand for organic production is increasing worldwide. The willowherb, grown in an organic way, contributes greatly to the idea of a healthier society and clean land. Willowherb is widespread in the world and has high polyphenols, carotenoids, and antioxidant properties. The purpose of this work was to investigate the influence of solid-phase fermentation (SPF) under different conditions on the variation of polyphenols and carotenoids in the organic leaves of willowherb. The leaves were fermented for different periods of time: 24, 48, and 72 h; and in aerobic and anaerobic conditions. The evaluation of polyphenols and carotenoids was completed using high-performance liquid chromatography (HPLC), and antioxidant activity was measured with spectrophotometric method. Hierarchical cluster analysis was used to describe differences in biologically active compounds between willowherb samples. The experiment showed that the highest quantities of total phenolic acids and flavonoids were determined after 24 h under aerobic SPF, but the amountof total carotenoids was higher after 72 h anaerobic SPF, compared to control. Not-fermented willowherb leaves had a lower antioxidant activity. compared to fermented leaves. In conclusion, SPF can be used to change polyphenol and carotenoid quantities in organic leaves of willowherb. Full article

(This article belongs to the Special Issue Organic Food)

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13 pages, 2500 KiB

Open AccessFeature PaperArticle

Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

by Anna Sadowska, Franciszek Świderski and Ewelina Hallmann

Appl. Sci. 2020, 10(14), 4706; https://0-doi-org.brum.beds.ac.uk/10.3390/app10144706 - 08 Jul 2020

Cited by 19 | Viewed by 3341

Abstract

This study compared the quality of organic strawberry powders, obtained by convective drying (CD), freeze drying (FD) and spray drying (SD) methods. In the study, such analyses were performed: the content of vitamin C and polyphenols by liquid chromatography method, antioxidant activity using [...] Read more.

This study compared the quality of organic strawberry powders, obtained by convective drying (CD), freeze drying (FD) and spray drying (SD) methods. In the study, such analyses were performed: the content of vitamin C and polyphenols by liquid chromatography method, antioxidant activity using ABTS+• radicals, microstructure using a scanning microscope, sensory quality by profile method and the determination of the physicochemical properties. The FD powders were characterised by the highest content of vitamin C and polyphenols, obtained values were close to fresh strawberries after conversion to the dry matter content. The content of these ingredients in CD and SD powders was lower by 55%–80% for vitamin C, and 80% for the polyphenols content. Strawberry flavour was most beneficial for the FD powders, while smoothness and homogeneity of appearance were equally rated for the FD and SD powders. Strawberry powders are a concentrate source of bioactive compounds and, therefore, the FD powders should especially be mainly used as a valuable component of high-value foods, especially functional foods, while CD and SD powders can be used to enrich food with vitamin C and as a valuable natural flavour and colouring component, replacing food additives. Full article

(This article belongs to the Special Issue Organic Food)

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11 pages, 357 KiB

Open AccessFeature PaperArticle

Organic and Conventional Herbs Quality Reflected by Their Antioxidant Compounds Concentration

by Ewelina Hallmann and Piotr Sabała

Appl. Sci. 2020, 10(10), 3468; https://0-doi-org.brum.beds.ac.uk/10.3390/app10103468 - 18 May 2020

Cited by 19 | Viewed by 3332

Abstract

The aim of this work was to determine the bioactive compounds concentration in herbs from organic and conventional production. In 2017 and 2018, herbs of four species, including basil (Ocimum basilicum L.), bear’s garlic (Allium ursinum L.), marjoram (Origanum majorana [...] Read more.

The aim of this work was to determine the bioactive compounds concentration in herbs from organic and conventional production. In 2017 and 2018, herbs of four species, including basil (Ocimum basilicum L.), bear’s garlic (Allium ursinum L.), marjoram (Origanum majorana L.), and oregano (Origanum vulgare L.), were examined. The concentrations of polyphenols, phenolic acids, flavonoids, carotenoids, and chlorophylls were measured. Next, separation and identification of the individual bioactive compounds were completed. The obtained results show that organic herbs contained significantly higher concentrations of total polyphenols, flavonoids, and phenolic acids compared to conventional herbs in both investigation years. On the other hand, conventional herbs contained significantly higher concentrations of chlorophylls and carotenoids, including beta-carotene. Full article

(This article belongs to the Special Issue Organic Food)

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14 pages, 2179 KiB

Open AccessFeature PaperArticle

Selected Antioxidants in Organic vs. Conventionally Grown Apple Fruits

by Dominika Średnicka-Tober, Marcin Barański, Renata Kazimierczak, Alicja Ponder, Klaudia Kopczyńska and Ewelina Hallmann

Appl. Sci. 2020, 10(9), 2997; https://0-doi-org.brum.beds.ac.uk/10.3390/app10092997 - 25 Apr 2020

Cited by 20 | Viewed by 3789

Abstract

The apple (Malus domestica Borkh.) is one of the most widely cultivated temperate fruits globally, gaining scientific interest as a rich source of antioxidants with a demonstrated beneficial human health impact. Since a growing number of consumers are increasingly seeking safe and [...] Read more.

The apple (Malus domestica Borkh.) is one of the most widely cultivated temperate fruits globally, gaining scientific interest as a rich source of antioxidants with a demonstrated beneficial human health impact. Since a growing number of consumers are increasingly seeking safe and healthy food options, alternative fruit production systems such as organic farming, and their potential to provide safe and nutritious foods, have been gaining increasing attention in the last decades. The aim of the presented study was, therefore, to analyse and to compare the concentrations of selected health-promoting antioxidants, such as phenolic acids, flavonols, and vitamin C, in fruits of three apple cultivars (Champion, Gala, and Idared) grown in conventional and certified organic orchards in Poland. All analyses were performed using the high-performance liquid chromatography (HPLC) method. Organic apples tested within the study, compared to the conventionally grown ones, were characterised by significantly higher concentrations of phenolic acids (av. >31%) and flavonols (av. >66%) with the identified differences being consistent in all three cultivars and two seasons. The greatest production system effect was observed in the case of Idared. Significant cultivar and production season effects on the concentration of the measured fruit phenolics, with strong interactions between the two factors, were also identified. Vitamin C content in the fruits was strongly dependent on the year-to-year differences in the fruit growing conditions. The study suggests that the organic production system has a potential to provide apple fruits rich in selected health-promoting phenolic antioxidants. Full article

(This article belongs to the Special Issue Organic Food)

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