Introduction:

The loss of local sheep breeds, such as the Orino of Epirus (Mpoutsiko) [OE] sheep, poses a threat to the nutritional and livelihood security of present and future generations. The objective of this study is to assess consumers' evaluations and perceptions of the OE sheep in the Epirus region of Greece.

Method:

During the Eastern period in April 2025, OE sheep were sold by selected local butcher shops to consumers for the traditional Eastern meal, which is based on roasted lamb on Eastern day. Afterwards, consumers’ evaluations and perceptions of the meat they ate were assessed via a survey conducted in person in May 2025 among 30 consumers who had eaten OE sheep. The consumers evaluated the 10 quality criteria for consuming OE sheep compared to the conventional sheep they usually eat. These criteria were “appearance”, “smell”, “taste”, “aroma”, “tenderness”, “juiciness”, “less fat”, “named meat”, “value for money”, and “willingness to pay more.” The scale used for the answers for each criterion was expanded from “partly not preferred” to “highly preferred”.

Results:

Consumers indicated a significant preference for the OE meat as compared with the conventional, no-name meat they had used so far. Most answers for the use of OE sheep were between “moderately” to “highly preferred” while most answers for the use of the conventional sheep were between “slightly preferred” to “a little more preferred”. The results for each of the criteria will be presented at the conference.

Amaranth (Amaranthus spp.), a gluten-free pseudocereal, is rich in protein and bioactive compounds (phenolic compounds, squalene, phytosterols, tocopherols, and dietary fiber), making it a valuable ingredient for improving the nutritional quality of baked goods. Incorporating amaranth flour into wheat bread, especially via sourdough fermentation, may enhance both nutritional and sensory properties. This study investigates the impact of adding amaranth sourdough at various levels on the quality characteristics and nutritional value of wheat bread. Commercial wheat flours of type 405 and 750 were used, with a portion of the wheat flour substituted by ground amaranth grain at levels of 5%, 10%, and 15% in the form of sourdough. A control sample consisting of wheat bread without amaranth flour (0%) was also prepared.

The research included the assessment of the quality parameters of amaranth grain flour and wheat flours, such as protein, ash content, and moisture, as well as gluten yield and spreadability, falling number, and Zeleny sedimentation index. For the baked breads, evaluations included overbake, specific volume, crumb porosity (Dallman scale), crust and crumb color, texture profile analysis (TPA), organoleptic assessment, and nutritional analysis based on crumb moisture, protein, and total ash content. The average energy value and nutritional content per 100 g of flour blends used in baking (protein, lipids, carbohydrates, and fiber) were also calculated.

The enrichment of wheat bread with amaranth sourdough positively influenced the quality parameters and nutritional profile of the final products, particularly in terms of protein and ash content. The addition of amaranth flour contributed to an increase in loaf volume. Bread containing 5% amaranth flour in the form of sourdough demonstrated improved hardness, springiness, gumminess, and chewiness compared to the control sample. The maximum share should not exceed 10%.

The contemporary practice of conventional farming is characterised by an exceedingly intensive utilisation of natural resources.The production of just one kilogram of crops requires approximately 2,500 litres of water (Mekonnen & Hoekstra, 2010) and almost 1.8 kilograms of synthetic fertilisers (FAO, 2024). These practices have been identified as a primary contributor to approximately 25% of global greenhouse gas emissions (IPCC, 2014) and have been linked to the acceleration of various environmental issues, including eutrophication, biodiversity loss, and soil degradation (IPBES, 2019). These practices have the potential to compromise the structural integrity of soil and the long-term fertility of agricultural land. In order to ensure the long-term sustainability of food systems, there is a requirement to adopt production methodologies that facilitate the achievement of high yields while minimising environmental impact. In this context, the present study employs a Life Cycle Assessment (LCA) to analyse an integrated aquaponic system in Italy for the cultivation of fruit, vegetables and aromatic herbs. Utilising the ReCiPe 2016 Midpoint method across 18 impact categories—with 1 kg of edible produce designated as the functional unit—it is demonstrated that the integration of aquaculture and hydroponics can result in a 40–49% reduction in environmental impacts when compared to conventional soilless systems. It is evident that there has been a significant decrease in water usage, fossil and mineral resource consumption, and greenhouse gas emissions. These findings underscore the potential of aquaponics as a scalable, resource-efficient approach, particularly in contexts where water scarcity or land constraints are prevalent. The findings emphasize the approach's capacity to enhance resilient, low-impact food production in the future.

This study explores the effects of leaf removal and different withering techniques on the quality of wines from Negroamaro grapes, a typical Apulian red grape cultivar, with a particular focus on traditional Apulian dry-stone structures called ‘’pajare’’. Withering was analyzed in two variants: on-vine via peduncle constriction and off-vine, inside the ‘’pajare’’. Leaf removal is a viticulture technique applied in hot Mediterranean regions in order to modulate the sun exposure of grapes. The results of the present study reveal significant differences in grape dehydration kinetics, chemical composition, volatile profile and sensory attributes. Each sample showed low pH and high total acidity. Grapes withered in dry-stone structures showed a more stable color profile and higher total phenol content than grapes withered on the vine, which had a better volatile profile with high concentrations of primary aromas. Leaf removal influenced acidity, color intensity and aromatic composition, leading to variations in wine structure and balance. Sensory analysis highlighted that wines from off-vine withering had deeper color intensities and more pronounced toasted notes, whereas on-vine withering preserved floral and fruity aromas. These findings underscore the potential of combining canopy management strategies and withering techniques to optimize the quality, sensory expression and stylistic diversity of Negroamaro wines. In addition to emphasizing Negroamaro's connection with Apulia, the ''pajare'' can be a sustainable and low-impact dehydration facility.

Introduction

The growing global demand for food has intensified agriculture, leading to issues such as poor fertilizer efficiency, pollution, and agro-industrial waste. While mismanaged waste contributes to environmental degradation, it also presents a renewable source for biodegradable biopolymer production. This study aimed to develop bioplastic matrices from agro-waste materials—soy and pea protein isolates (SPI and PPI), cassava flour, and defatted rice bran and the mixes of these last three with SPI in a 1:1 ratio—via compression molding at 1100 bar, incorporating ferrous sulfate (5 wt%) as a micronutrient for controlled-release fertilizer (CRF) applications.

Methods

Physicochemical characterization was conducted using Fourier Transform Infrared Spectroscopy (FTIR), and the microstructure was analyzed through Scanning Electron Microscopy (SEM). Mechanical performance was evaluated via dynamic compression tests, including strain and frequency sweep assays. Water uptake capacity (WUC) was measured, and iron release was quantified in both aqueous and soil media by measuring the conductivity of water and the leachates after watering with 20 mL of water, respectively. Biodegradability was assessed under composting conditions.

Results

PPI-based matrices exhibited superior mechanical properties, with higher viscoelastic moduli and enhanced stability compared to the other systems made, showing values of elastic modulus (E’) around 8 MPa, whereas the other systems present values below 7 MPa. Moreover, the addition of SPI further improved the mechanical behavior of all formulations, increasing the values of E’ to those of SPI but increasing instability. In terms of water absorption, PPI-based systems showed strong potential for horticultural use, with a WUC of about 210%. Iron release extended beyond one month, ensuring sustained micronutrient availability during critical plant growth stages.

Conclusions

Bioplastic matrices from agro-waste, particularly those with PPI, demonstrated adequate mechanical strength, water absorption, and prolonged iron release. These characteristics highlight their promise as sustainable controlled-release fertilizers in agriculture.

Aknowlegments

PID2021–124294OB-C21; SOL2024-31712

Lacto-fermentation is an effective method for preserving sweet bell peppers after harvest. In addition to extending their shelf life, this process enhances the peppers with beneficial health properties. The objectives of this study were as follows: (1) To determine the physicochemical properties, such as pH, acidity, total soluble solids, sugars, L-ascorbic acid, and carotenoids, and 2172 texture parameters from images in color channels R, G, B, S, U, V, X, Y, Z, L, a, and b, of yellow sweet bell pepper ‘Yellow California’ before lacto-fermentation and after 7, 14, 28, and 56 days of the process. (2) To determine the linear correlations between physicochemical properties and image texture features. Finally, (3) to set linear regression equations for estimating the changes in the physicochemical properties of yellow sweet bell pepper during lacto-fermentation based on image parameters. The correlation and regression were performed using STATISTICA 13.3 (StatSoft Polska Sp. z o.o., Kraków, Poland, TIBCO Software Inc., Palo Alto, CA, USA). Significantly strong relationships among the analyzed parameters were found. The values of correlation coefficient (R) reached 0.99 between glucose and image texture bS5SN3SumVarnc, and pH and VS5SV1Correlat; -0.99 between fructose and RHPerc99, total sugars and RHPerc99, L-ascorbic acid and RHPerc99, and total soluble solids and RHPerc99; 0.98 between ß-carotene and US5SH1Entropy, and sucrose and US5SH3Entropy; and -0.98 between ß-carotene and aHMaxm10. The developed regression equations allowed for predicting physicochemical parameters based on image textures with high coefficients of determination (R²) of up to 0.98. The models were validated and tested using independent data, which confirmed their effectiveness.

Funding: This research is part of project No. 2023/07/X/NZ9/01642, “Determination of the relationship between the parameters of the images and the chemical properties of cucumber and pepper during fermentation” funded by the National Science Centre for the 7th edition of the MINIATURA call.

Introduction: Iodine deficiency continues to affect populations globally, and seaweeds have emerged as natural, sustainable sources of this essential micronutrient. Their incorporation into conventional food products, such as meatballs, represents a promising strategy to develop functional foods with enhanced nutritional profiles.

Objectives: To develop a functional food product, meatballs were enriched with edible seaweeds (Undaria pinnatifida and Himanthalia elongata), aimed at improving iodine intake and to assess their microbiological quality according to current food safety standards.

Methodology: Six meatball samples were prepared: two control samples without seaweed (sautéed and oven-baked) and four seaweed-enriched samples using both preparation methods. Microbiological analysis was conducted following the guidelines from the Portuguese National Institute of Health (INSA, 2019) and Regulation (EC) No 2073/2005. The parameters evaluated included Listeria spp., Listeria monocytogenes, Pseudomonas spp., Staphylococcus aureus, Bacillus cereus, moulds, yeasts, Enterobacteriaceae, total viable counts, Escherichia coli, and Clostridium perfringens.

Results: Most samples were microbiologically satisfactory. However, all tested samples showed unsatisfactory results for Listeria monocytogenes, which may indicate environmental or cross-contamination, inadequate surface sanitation, or handling deficiencies. Additionally, the sautéed Himanthalia elongata sample presented an unsatisfactory total viable count (8.9×10⁴ cfu/g), potentially due to poor raw material quality, thermal processing failure, or cold chain disruption.

Conclusion: Although seaweed incorporation can enhance the nutritional profile of meat-based products, these findings highlight the need for strict hygienic measures during formulation and processing. Corrective actions are essential to mitigate microbial risks and ensure product safety without compromising functional benefits.

Introduction: Flaxseed and oats are recognized for offering numerous health benefits, being sources of minerals, vitamins, and dietary fiber. According to Brazilian legislation, bulk food is defined as any food that is measured and packaged in the presence of the consumer. Proper storage of these products is of vital importance, as they are perishable and subject to quality variations due to chemical, enzymatic, or microbiological deterioration.

Objective: This study aimed to analyze the moisture content and titratable acidity of oat and flaxseed flours sold in bulk in the city of Macaé-RJ, Brazil.

Methodology: Oat and flaxseed flour samples sold in bulk were collected from the main natural product stores in Macaé-RJ (Stores A, B, and C). Moisture analysis was performed using an infrared moisture analyzer, and titratable acidity was determined according to the methodology described by the Adolfo Lutz Institute (1985).

Results: None of the samples showed moisture values above 15%, as established by Brazilian legislation (RDC No. 711, July 2022). The oat flour samples from Stores A, B, and C presented moisture contents of 10.27%, 11.54%, and 11.29%, respectively. The flaxseed flour samples showed lower moisture values compared to the oat flour: 5.57%, 6.08%, and 6.47% for Stores A, B, and C, respectively.

Regarding acidity, there is no specific Brazilian regulation for this parameter; however, it was observed that the samples showed low titratable acidity. The flaxseed flour from Store A had the highest acidity (5.79%), followed by Stores B (2.615%) and C (0.845%). For oat flour, Store C showed the highest acidity (1.71%), followed by Stores B (0.745%) and A (0.375%).

Conclusion: It can be concluded that both oat and flaxseed flours exhibited results indicating good preservation conditions.

The increasing demand for sustainable practices in analytical chemistry has led to the emergence of biochar as a promising natural-derived sorbent for food analysis. Produced via pyrolysis of diverse agro-industrial residues, biochar offers high porosity, tunable surface properties, and low-cost synthesis, positioning it as an environmentally friendly and cost-effective alternative to conventional sorbent materials. Its application in food analysis aligns with the principles of green analytical chemistry, promoting reduced solvent consumption, minimal waste generation, and enhanced method efficiency. This work presents a comprehensive and structured overview of biochar’s growing role in green sample preparation, with special emphasis on preparation methods, characterization techniques, and the selection of eco-compatible desorption solvents. Particular attention is given to the evaluation of biomass sources, such as fruit waste, nut residues, cereal by-products, lignocellulosic fibers, and wood waste, as well as critically assessing their suitability as biochar precursors. Each biomass type is discussed in terms of physicochemical characteristics, extraction performance, and specific applications related to food safety, trace contaminant determination, and quality control procedures. Current trends in the field highlight the valorization of underutilized natural waste streams, alongside the development of advanced functionalization strategies to enhance sorbent selectivity and stability. Overall, biochar-based sorbents represent effective, innovative, and sustainable tools for greener analytical workflows, with future prospects centered on expanding their applicability through continuous innovation in material design and integration into modern sample preparation techniques.

India’s food systems have undergone a significant transformation from being food-deficient to achieving self-sufficiency and surplus. Despite this substantial progress, food loss remains a persistent and paradoxical feature of food system development. Food loss at the farm level in India is often attributed to infrastructural gaps and technical limitations. This approach overlooks the crucial role of farmers’ everyday practices, shaped by institutional neglect, market dynamics, weather events, and socio-economic constraints. The objective of this manuscript is to make a research contribution in the Indian context, offering insights derived from the perspective of social practice theory. It explores how and why farmers’ decisions and actions in production and harvesting, including produce management, transportation, and marketing, contribute to the continual loss of produced food.

This study is based on empirical data collected from 155 farmers from the dominant vegetable-producing districts of Telangana. This region is gaining prominence in vegetable production due to its strategic location and reliable road infrastructure, linking it to urban markets and increasing opportunities in exports. Accelerated privatization and glocalization have significantly altered agriculture practices, making Telangana a relevant case to investigate factors promoting produce loss at the farmer level. Mixed methods are employed to gather both quantitative and qualitative data, allowing for a comprehensive understanding of farmers’ handling and management of produce.

Notably, it is observed that socially constructed values emphasized fast yield over long-term sustainability, and export-centric market ideologies sidelined the needs of local producers, reinforcing suboptimal practices. This study calls for a paradigm shift towards inclusive, practice-sensitive, and justice-oriented agricultural policy and support systems.