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Volume 13, Issue 2, 2024

Online ISSN: 2182-1054

Volume 13 , Issue 2, (2024)

Published: 18.10.2024.

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28.07.2022.

Original scientific paper

Barriers and facilitators of purchasing from short food supply chains: evidence from consumer focus groups in Germany, Spain, Greece and Hungary

This study aimed to identify the barriers and facilitators of consumers purchasing from short food supply chains (SFSC). Eight focus groups were conducted with consumers in the rural and urban areas of Germany, Spain, Hungary and Greece. Participants generally felt that increasing the convenience of purchasing SFSC products (in terms of a proximal location and being able to purchase a wide range of produce in one place) was a prerequisite for them to buy such products. Food quality in terms of taste, freshness and organic status were also taken into account in purchase decisions, and there appears to be a greater focus on health rather than the environmental implications of organic production, although the environmental aspects are also appreciated. Some participants also like the idea of supporting their local community through purchasing from local producers and/or retailers. It was believed that small-scale production and SFSC result in better quality food, but participants had less confidence in the hygiene and food safety standards of SFSC compared to longer chains. Participants thought that consumers would purchase local food if they could more easily access a variety of local food in one place, such as through supermarkets, cooperatives, farm shops and markets, or an online platform that aggregates producers.

Betty Chang, Sophie Hieke, Constantine Iliopoulos, Irini Theodorakopoulou, Frank Jansseni, Begoña Alfaro, Débora Campos, Camille Aouinaït, Theo Benos, Elena Santa Cruz, Betty P.I. Chang, Adrienn Hegyi, Viktória Szente, Katalin Kujáni, Dennis Gawlik, Verena Hüttl-Maack, Eugenia Petropoulou, Malou Reipurth, Camila Massri

28.07.2022.

Original scientific paper

Gamification for sustainable food transitions: supporting multi-level cooperation in short food supply chains through GAIN

The food system has become globalized and industrial. As a consequence, food travels long distances to reach consumers and its production is over-reliant on chemicals, leading to high levels of carbon emissions and soil degradation. Short food supply chains (SFSCs) have been advocated as more sustainable alternatives and have been explicitly mentioned by the Dutch government and the EU as a strategy towards achieving sustainability goals. While SFSCs are viable on a small scale, scaling and mainstreaming them has proven difficult due to low margins, high costs, and steep learning curves. Their economic underperformance is particularly glaring when compared to the highly cost-efficient - albeit energy and resource intensive - conventional commercial supply chains. In practice, SFSCs therefore remain isolated success stories, failing to contribute to systemic change in food systems. In efforts to enhance the performance of SFSCs, this paper introduces the GAIN transition model, a novel framework based on gamification which provides a holistic and actionable framework for SFSC actors to coalesce and strategize around a common vision. We illustrate the underlying principles of GAIN and its potential for institutionalizing SFSCs. We find that thus far, GAIN has helped to catalyze action and has proven a useful tool which provides a common language for actors to navigate this complex space. Future research and more dissemination are needed to conclude with more certainty on the quantitative impact of GAIN in terms of enabling and strengthening SFSCs.

Danika Moore, Bob Massar, Mark Frederiks, Remco Veltkamp, Hens Runhaar

18.04.2022.

Original scientific paper

Student perceptions of collaborative and blended learning in food science and technology

Blended learning refers to the use of conventional face-to-face learning experiences in combination with online education resources and practices. An increase in enrolments and a more diverse student body has intensified the demand to develop first-year teaching and learning pedagogies. Food science and technology lecturers must facilitate constructive learning in order to develop student skills, including critical thinking, teamwork, and self-directed learning. The aim of this investigation was to evaluate student perceptions of collaborative and blended learning. Students were exposed to various technology-enhanced pedagogical tools and face-to-face teaching strategies such as online academic journal reflections, video screencasts, group assignments, food processing practicals, and group crossword puzzles. A mixed-method survey consisting of multiple-choice, a 5-point Likert scale, and open-ended qualitative questions was administered via Blackboard. A total of 133 students were registered for the module, and 72.1% (n = 96) completed the survey. In this study, respondents felt they were prepared to complete the online group assignments (82%), which illustrates that they could learn the course material through collaboration. Moreover, 87% of the students agreed that they could keep up with the coursework in the blended format. Students recommended that there should be more lecture designed video screencasts, and they should be offered more opportunities to do oral presentations in this module. The respondents positively received collaborative and blended learning. The findings of this study, in general, affirm the merits of incorporating blended and collaborative learning in food science and technology curricula.

Vusi Mshayisa

18.04.2022.

Original scientific paper

Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends

The effect of African Yam Bean (AYB) flour substitution on the nutritional, functional and pasting properties of yellow root cassava grits was investigated. Cassava grits were obtained by peeling, washing, cutting (5.5 cm thickness in cubes), soaking (72 h, 28±2 °C), dewatering, roasting (120 °C, 20 min), sieving and milling. Roasted AYB flour was obtained by cleaning, roasting (190 °C, 10 min), dehulling, milling and sieving (425 μm). Simple lattice design was used to generate different formulations, 100:0; 90:10; 80:20; 70:30; 60:40 and 0:100 of cassava grits and AYB flour, respectively. These were analyzed for chemical composition, amino acid profile, minerals, functional and pasting properties. Total ash, protein, β-carotene and hydrogen cyanide were in the ranges of 2.16-2.66%, 2.72-20.43%, 1.33 to 3.97 µg/g and 0.07-4.47 mg/kg, respectively. Total essential amino acids and total non-essential amino acids were in the ranges of 32.51-40.18% and 59.82-67.48%. Potassium, calcium, magnesium, iron, copper, zinc, manganese and sodium of the blends ranged from 338.00-646.75, 188.00-508.00, 358.00-532.50, 59.25-140.00, 0.12-0.19, 1.07-1.71, 7.25-38.25, 25.25-161.50 mg/100 g, respectively. Bulk density, water absorption capacity, swelling capacity and swelling index ranged from 0.67-0.81 g/ml, 151.05-503.29 g/ml, 1.67-5.68 g/g and 2.86-13.32%, respectively. The blends of yellow root cassava grits and African yam bean flour could provide nutritious food formulations and offer good potential for food security.

funmilayo Abioye, Ololade Abosede Olodude, Bolanle Aishat Akinwande

18.04.2022.

Original scientific paper

Influence of extraction solvent on the biological properties of maritime pine bark (Pinus pinaster)

Maritime pine bark (Pinus pinaster Aiton subsp. atlantica) is rich in polyphenols with known bioactive properties which are beneficial for human health. However, biological activities of bark extracts depend on the type of polyphenols extracted and the characteristics of these extractives depend on several factors such as the type of solvents used. The influence of the extraction solvent on the composition and consequently on the properties of the extracts has been poorly described. Thus, in this study the influence of the extraction solvent (water, ethanol and ethanol-water (50/50 v/v%)) on the antibacterial and anticancer properties of P. pinaster bark samples were evaluated. LC-DAD-MS profiling of the different extracts was also carried out to study their polyphenol composition. Results show that extraction solvent must be carefully chosen with respect to foreseeing use of bark extracts, since ethanolic and hydroethanolic extracts displayed the greatest antibacterial activity whereas water extracts showed increased anticancer properties.

Inés Mármol, Catarina Vieito, Vanessa Andreu, Annabel Levert, Anaïs Amiot, Cédric Bertrand, Mª Jesús Rodríguez-Yoldi, Joana Santos, Manuela Vaz-Velho

18.04.2022.

Original scientific paper

Development and sensory evaluation of a cookie from composite sorghum and cowpea flour

There are many opportunities in the global food market for innovations, through the valorization of artisanal technologies based on the local raw material. In this context we were interested in the development of cookies based on a local variety of sorghum from northern Cameroon, the so-called S35 sorghum variety and a local cowpea from northern Cameroon the so called "sekem variety". During the production of flours for cookies, the extraction yields were as follows: 46.67% for sorghum flour and 55.60% for cowpea flour. It was found that it was technically possible to produce these types of cookies. Several production trials were done and submitted to a panel for sensory analysis. The results showed that amongst different produced cookies, the one with 45% sorghum, 40% wheat, and 15% cowpea was the most appreciated by the members of the test panel. 70% of panelists considered them as "very good" against 30% who considered them as "good". 60% of test panelists indicate that cookies with 50% sorghum, 40% wheat and 10% cowpea were "good", against 40% who thought they were "not too bad". Meanwhile 50% of the test panelists considered that the cookies made of 55% sorghum, 40% wheat and 5% cowpea were "good" against 50% who indicate this as "bad" and "not too bad". Proximate analysis of the cookies of trial 3 showed that it contained about 12.50% proteins, 84.10% carbohydrates, 27.34% lipids and 1.50% fiber.

DJOULDE DARMAN Roger, Fadi Goygoy, Djomdi

18.04.2022.

Original scientific paper

Storage stability of hot smoked spiced african catfish (Clarias gariepinus)

Hot Smoked Spiced Catfish (HSSC) samples prepared under optimal conditions (garlic, 7.29 g/100 ml; ginger, 7.50 g/100 ml; turmeric, 2.5 g/100 ml; soaking temperature, 38.68 °C and soaking time, 7.51 min) were stored at ambient temperature (30±2 °C) for a period of 20 days to evaluate storage stability; un-spiced hot smoked catfish served as control. Moisture Content (MC), Thiobarbutric Acid (TBA), Peroxide Value (PV), Free Fatty Acid (FFA), Total Viable Counts (TVC) and Mould Counts (MoC) were monitored at two-day intervals as a measure of the storage stability indices. Sensory attributes of the Optimized Hot Smoked Spiced Catfish (OHSSC), control (unspiced) and commercial hot-smoked catfish were determined using a preference test. The storage stability indices values for HSSC were in the range of 6.64 - 7.01% (MC), 4.50 - 13.77 mg MDA/kg (TBA), 0.20 - 2.84 mEq/kg (PV), 0.72 - 9.64% (FFA), 9.50 - 57.00 cfu/g (TVC), 8.00 - 34.50 cfu/g (MoC). The control sample values were in the range of 6.97 - 7.30% (MC), 5.51 - 14.92 mg MDA/kg (TBA), 0.23 to 2.86 mEq/kg (PV), 2.24 - 11.88% (FFA), 13.50 - 113.00 cfu/g (TVC), and 10.00 - 49.00 cfu/g(MoC). The sensory evaluation indicated that OHSSC was most preferred in all the evaluated sensory parameters. This study established the synergistic effects of garlic and turmeric on the keeping quality and sensory attributes of hot-smoked catfish with the prospect of reducing post harvest losses.

SOGO OLATUNDE, Anthonia F. Akinbisoye, Beatrice I. O. Ade-Omowaye

18.04.2022.

Original scientific paper

A systems integral approach in exploring creative innovation in culinary research: the example of seaweed in the context of the new nordic cuisine

Creativity and innovation in culinary research have gained steady academic interest over the last decade. The scholastic interest in creative innovation ranges from its artistic value to culinary creations, gastronomic experiences, and food science and technology. Creative innovation is important for food enterprises to succeed in a highly competitive market. In the context of the New Nordic Cuisine, entrepreneurs and chefs are constantly challenged to bring something new to the dining table. In this context, the processes of creative innovation remain under researched, particularly in the use of seaweed. As such, using the example of seaweed, a relatively new food in the New Nordic Cuisine, the objective of this corpus based study was to explore creative innovation from a systems integral approach, in order to uncover salient themes that contribute the processes of creative innovation in culinary research, and bringing new foods to market. For a corpus driven study, we built a small corpora of interviews with chefs, and food entrepreneurs. We enquired after what inspired and motivated them when faced with a challenge of bringing a relatively new food to market, or in creating new dishes with new available food technologies. The results suggested that food technology plays a critical role in creative innovation, and the resulting new dishes that can be presented to customers. They also suggested that seaweed in the New Nordic Cuisine is an emerging food concept, and that it is embedded in a social and cultural history and familiarity of the Nordic people.

Cheryl Cordeiro, Jaap van Hal

28.07.2022.

Original scientific paper

Value propositions for improving the competitiveness of short food supply chains built on technological and non-technological innovations

There has been growing consumer demand for the products and services of the short food supply chains (SFSCs) in recent times. A procedure was developed to identify the technological and technological innovations that can improve the performance and competitiveness of the SFSCs. The needs of the SFSCs for innovative solutions were collected by interviewing 18 SFSCs from 9 countries. An inventory was prepared to contain 136 technological and non-technological innovations, meeting these needs. The innovations were collected from the good practices of the 18 SFSCs, experiences of the project partners and state of the art. The success factors and bottlenecks of each short food supply chain operation and their current value propositions were identified. From the inventory, those innovations were selected for each short food chain case study which can be applied to eliminate or reduce the bottlenecks or enhance the success factors leading to new, upgraded value propositions with increased added value for the consumers. The new, upgraded value propositions can serve as a starting point for developing a strategy for improving the competitiveness of a short food chain organisation through the application of innovations.

Andras Sebok, Kinga Varsányi, Katalin Kujáni, Vilma Xhakolari, Ágnes Szegedyné Fricz, Alessanda Castellini, Diana Di Gioa, Francesca Gaggia, Maurizio Cannavari

18.04.2022.

Original scientific paper

Practical reflection and benefits of making a food garden at home during Covid-19 pandemic

The partial lockdown during the Covid-19 pandemic in Indonesia pushed people to work from and spend more time at home. During this unprecedented time, many people pursued new hobbies in gardening, which proved to enhance physical and mental health. With anxieties regarding food insecurity, food gardens became a new urban trend. With a relatively tiny space available, it is possible to make an urban food garden in the front yard of a house using various cultivation techniques to maximize space. However, the implementation of food gardens in urban houses is quite challenging due to limited space. Then, we reflect on the practical process and personal benefits gained from developing a tiny food garden at home. The tiny food garden could produce a variety of vegetables and herbs, such as the spinach family, lettuce, Asian greens, the tomato family, eggplants, the basil family, mint, rosemary, moringas, and butterfly-pea flowers. It may support a household with few amounts of fresh emergency food in the worst scenario during the Covid-19 pandemic. Besides, developing a tiny food garden at home may also provide co-benefits such as enhanced subjective well-being, increased appreciation of food and the environment, motivating others to start gardening at home, and great personal satisfactions of consuming home-grown food. With all these socio-ecological co-benefits, home food garden must be integrated as a strategy to achieve urban sustainability and increase household food resilience.

Rendy Bayu Aditya, Aisyah Zakiah

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