Abstract
Organic farming is gaining a broad recognition as sustainable system, and consumer demand for organic products has increased dramatically in the recent past. Whether organic agriculture delivers overall advantages over conventional agriculture is, however, contentious. Here, the safety, nutritional, and sensory implications of using commercial organic rye, soft, and durum wheat flours rather than conventional-made sourdough bread have been investigated. Culture-dependent and culture-independent approaches were used to explore the microbial architecture of flours and to study their dynamics during sourdough propagation. Besides biochemical features, the main nutritional (amino acid content, asparagine level, and antioxidant activity) characteristics of sourdoughs were investigated, and their effect on the structural, nutritional, and sensory profiles of breads assessed. Overall, the organic farming system led to flours characterized by lower content of asparagine and cell density of Enterobacteriaceae while showing higher concentration of total free amino acids. Differences of the flours mirrored those of sourdoughs and breads. The use of sourdough fermentation guaranteed a further improvement of the flour characteristics; however, a microbial and sensory profile simplification as well as a slight decrease of the biochemical parameters was observed between breads with sourdough after one-cycle fermentation and 10 days of propagation.
Highlights
Developing sustainable food systems considered as a high priority by intergovernmental organizations has contributed to the increase of the production and consumption of organic food worldwide (Eu Agricultural Markets Briefs, 2019; Popa et al, 2019)
5 g of the conventional and organic rye, soft, and durum wheat flours was extracted with 20 ml of CH3CN/H2O/CH3COOH (79/20/1, v/v/v), according to the dilute-and-shoot method reported by Scarpino et al (2019), and 20 μl of the diluted filtered extracts was analyzed without any further pretreatment
The chromatographic and MS conditions and the results pertaining to the linearity range, the limit of detection (LOD), the limit of quantification (LOQ), the apparent recovery RA (%), the matrix effects obtained through the evaluation of the signal suppression/enhancement SSE (%), and the recovery of the extraction RE (%) were described in detail by Scarpino et al (2019)
Summary
Developing sustainable food systems considered as a high priority by intergovernmental organizations has contributed to the increase of the production and consumption of organic food worldwide (Eu Agricultural Markets Briefs, 2019; Popa et al, 2019). The consumers’ preference for organic foods is, mainly associated with the concept related to wellbeing, animal welfare, sustainability, and environmental protection (Kesse-Guyot et al, 2018). This might be due to the higher content of bioactive compounds and lower content of unhealthy compounds such as synthetic fertilizers and pesticides in organic foods compared with conventional agricultural products (Vinkovic Vrcek et al, 2014). Following the recent pandemic issue, more consumers in Italy are buying flours to make bread at home, to which they attribute even more healthy value (De Boni et al, 2019; Coldiretti, 2020)
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