Components Of Food Systems Research Articles

India consists of multiple food systems with scoioeconomic and environmental variations.

Agriculture in India accounts for 18% of greenhouse gas (GHG) emissions and uses significant land and water. Various socioeconomic factors and food subsidies influence diets in India. Indian food systems face the challenge of sustainably nourishing the 1.3 billion population. However, existing studies focus on a few food system components, and holistic analysis is still missing. We identify Indian food systems covering six food system components: food consumption, production, processing, policy, environmental footprints, and socioeconomic factors from the latest Indian household consumer expenditure survey. We identify 10 Indian food systems using k-means cluster analysis on 15 food system indicators belonging to the six components. Based on the major source of calorie intake, we classify the ten food systems into production-based (3), subsidy-based (3), and market-based (4) food systems. Home-produced and subsidized food contribute up to 2000 kcal/consumer unit (CU)/day and 1651 kcal/CU/day, respectively, in these food systems. The calorie intake of 2158 to 3530 kcal/CU/day in the food systems reveals issues of malnutrition in India. Environmental footprints are commensurate with calorie intake in the food systems. Embodied GHG, land footprint, and water footprint estimates range from 1.30 to 2.19 kg CO2eq/CU/day, 3.89 to 6.04 m2/CU/day, and 2.02 to 3.16 m3/CU/day, respectively. Our study provides a holistic understanding of Indian food systems for targeted nutritional interventions on household malnutrition in India while also protecting planetary health.

Considering Ecosystem Services in Food System Resilience.

The prevalence and severity of natural hazards pose a serious risk to food systems, undermining their function to provide food security and improved nutrition. The impact of such events is extensive, and the level of damage and recovery significantly depend on ecosystem services, including their own resilience capacity. This paper provides evidence that the role, value, and utilization of local ecosystem services are essential for food system resilience and for food security in parts of the world where high vulnerability and lack of coping capacity exist to combat climate change. Patterns of ecosystem services-based strategies were revealed that can be introduced to cope and adapt to climate-related natural hazards at the smallholder food system level. The study suggests that food system diversification, technological innovations and nature-based practices, and traditional and indigenous knowledge operationalized across the food system components have a potential for sustaining smallholder resilience in the face of natural hazards.

Unravelling the interplay between water and food systems in arid and semi-arid environments: the case of Egypt

Food system analysis in arid and semi-arid countries inevitably meets water availability as a major constraining food system driver. Many such countries are net food importers using food subsidy systems, as water resources do not allow national food self-sufficiency. As this leaves countries in a position of dependency on international markets, prices and export bans, it is imperative that every domestic drop of water is used efficiently. In addition, policies can be geared towards ‘water footprints’, where water use efficiency is not just evaluated at the field level but also at the level of trade and import/export. In this paper, Egyptian food systems are described based on production, distribution and consumption statistics, key drivers and food system outcomes, i.e., health, sustainable land and water use, and inclusiveness. This is done for three coarsely defined Egyptian food systems: traditional, transitional and modern. A water footprint analysis then shows that for four MENA countries, differences occur between national green and blue water volumes, and the volumes imported through imported foods. Egypt has by far the largest blue water volume, but on a per capita basis, other countries are even more water limited. Then for Egypt, the approach is applied to the wheat and poultry sectors. They show opportunities but also limitations when it comes to projected increased water and food needs in the future. An intervention strategy is proposed that looks into strategies to get more out of the food system components production, distribution and consumption. On top of that food subsidy policies as well as smart water footprint application may lead to a set of combined policies that may lead to synergies between the three food system outcomes, paving the way to desirable food system transformation pathways.

An optimal diet for planet and people

An optimal diet for planet and people

Food consumption patterns, nutrient adequacy, and the food systems in Nigeria

Previous studies in Nigeria examined food and nutrition security mainly using anthropometric indicators, total calorie intake, or the household dietary diversity score (HDDS). However, recent evidence on nutrient and dietary gaps, especially from nationally representative surveys, is weak. This study contributes by examining factors influencing household mean nutrient adequacy and HDDS with focus on components of food systems in Nigeria. Based on the 2015/16 Nigeria General Household Survey, we found that fruits and animal source foods were the least consumed food groups. Yet, these food groups seem to be the main sources of difference in HDDS and were strongly associated with the mean probability of nutrient adequacy, given covariates. Among 11 nutrients under study, large shortfalls were observed in consumption of iron, vitamin B12, and riboflavin with probability of adequacy being 0.2 or below, followed by niacin, vitamin C, and zinc with corresponding probability of adequacy ranged between 0.48 and 0.58. Further, results suggested that mobile phone ownership by the household head, household’s access to electricity, improved sources of water for household consumption, and percent of the community with improved sanitation were strongly associated with HDDS. Heterogeneities in food groups and nutrient consumption and food system drivers are discussed.

INFLUENCE OF EXTRACTION TECHNOLOGY ON THE CONTENT OF PHENOLS, FLAVONOIDS AND ANTIOXI-DANT ACTIVITY FOR HIPS (ROSA L.), OAK BARK (QUERCUS ROBUR L.), ROOT RHENA (RHEUM OFFICINALE), GINSENG ROOT (PANAX L.), KIDNEY BIRCH (BETULA L.)

Plant materials have huge untapped potential in Russia. It has potential antioxidant properties, contains a large number of biologically active substances. As a result of a comparative study of the content of phenols, flavonoids, anti-radical ability according to the method with 2,2'-diphenyl-1-picrylhydrazyl reagent, restoring forces according to FRAP method with 2,4,6-tri (2-pyridyl)-1,3 reagent, 5-triazine in extracts obtained by three different extraction technologies (maceration 37 °C for 2 hours, microwave irradiation 800 W 1 min, ultrasonic treatment 37 °C, 37 kHz 90 min) from plant materials: rosehips (Rosa L.), oak bark (Quercus robur L.), rhubarb root (Rheum officinale), ginseng root (Panax L.), birch buds (Betula L.) on the advantage in the level of the studied indicators for the technology of extracts using innovative effects – ultrasonic irradiation. Extracts of plant materials are potential sources of antioxidant substances and can be used in the pharmaceutical, cosmetic industry and as components of food systems. A general trend is observed, which was observed in the study of various indicators: concentrated extracts, in which phenolic compounds and flavonoids are preserved after concentration (rhubarb root extract and birch bud extract), exhibit the best antiradical activity and restoring power; then, as with their destruction, other indicators fall.

Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components

Introduction. Various cultures of microorganisms have recently been used to accelerate technological processes. In this regard, it appears highly relevant to study the action of beneficial microorganisms on the components of food systems.
 Study objects and methods. The study objects included a model mixture of beef muscle and pork fat tissue with 2% salt, as well as a model protein. Lactobacillus plantarum and Staphylococcus carnosus were used in an amount of 1×107 CFU/g of raw material. The compositions of free amino and fatty acids, carbohydrates, and other components were analyzed by liquid and gas chromatography with mass-selective detection.
 Results and discussion. We studied the effect of L. plantarum and S. carnosus on protein, lipid, and carbohydrate components of food systems based on animal raw materials. We found that the combined effect of the cultures was by 25% as effective as their individual use at 4×109 CFU/kg of raw material. The three-week hydrolysis of proteins to free amino acids was almost a third more effective than when the cultures were used separately. The synergistic effect of L. plantarum and S. carnosus on fat components was not detected reliably. Free monosaccharides formed more intensively when the cultures were used together. In particular, the amount of free lactose almost doubled, compared to the cultures’ individual action.
 Conclusion. We described culture-caused quantitative changes in the main components of animal-based food systems: amino acids, fatty acids, carbohydrates, and basic organic compounds. Also, we identified substances that can affect the taste and aroma of final products when the cultures are used together or separately. These results make it possible to obtain products with a wide variety of sensory properties.

Climate Change and Nutrition

Human health and planetary health are intertwined in many ways, food systems being an example. This article describes the complex manner in which food systems impact the environment and how our dietary choices have consequences for climate change. Subsequent changes to weather patterns and ecosystems can then destabilise these food systems impacting on human health. This article explains how various components of food systems must be considered when attempting to understand the effects on climate change. It concludes by offering practical solutions on an individual and societal level to mitigate these effects.

The Climate Change, Food Security and Human Health Nexus in Canada: A Framework to Protect Population Health.

Climate change impacts on the Canadian food system pose risks to human health. Little attention has been paid to the climate change, food security, and human health nexus, resulting in a number of knowledge gaps regarding food system components that are most vulnerable to climate change. The lack of understanding of key dynamics and possible future impacts challenges the ability of public health officials and partners in other sectors to prepare Canadians for future health risks. A series of literature reviews were conducted to establish the relationship between climate change, food security, and human health, and to identify vulnerabilities within the Canadian food system. Evidence suggests that key activities within the food system are vulnerable to climate change. The pathways in which climate change impacts travel through the food system and affect the critical dimensions of food security to influence human health outcomes are complex. Climate-related disruptions in the food system can indirectly impact human health by diminishing food security, which is a key determinant of health. Human health may also be directly affected by the physical effects of climate change on the food system, primarily related to the impacts on nutrition and foodborne illnesses. In this study, we propose a novel analytical framework to study and respond to the climate change, food security, and human health nexus. This work is intended to help public health officials, researchers, and relevant stakeholders investigate and understand current and future risks, and inform adaptation efforts to protect the health of Canadians.

Large greenhouse gas savings due to changes in the post-Soviet food systems

As the global food system contributes significantly to global greenhouse gas (GHG) emissions, understanding the sources of GHG emissions embodied in different components of food systems is important. The collapse of the Soviet Union triggered a massive restructuring of the domestic food systems, namely declining consumption of animal products, cropland abandonment, and a major restructuring of agricultural trade. However, how these complex changes have affected global GHG emissions is uncertain. Here, we quantified the net GHG emissions associated with changes in the former Soviet Union’s food systems. Changes in food production, consumption, and trade together resulted in a net emissions reduction of 7.61 Gt carbon dioxide equivalents from 1992 to 2011. For comparison, this corresponds to one quarter of the CO2 emissions from deforestation in Latin America from 1991 to 2011. The key drivers of the emissions reductions were the decreasing beef consumption in the 1990s, increasing beef imports after 2000, mainly from South America, and carbon sequestration in soils on abandoned cropland. Ongoing transformations of the food systems in the former Soviet Union, however, suggest emissions will likely rebound. The results highlight the importance of considering agricultural production, land-use change, trade, and consumption when assessing countries emissions portfolios. Moreover, we demonstrated how emissions reductions that originate from a reduction in the extent and intensity of agricultural production can be compromised by increasing emissions embodied in rising imports of agricultural commodities.

Actor-specific risk perceptions and strategies for resilience building in different food systems in Kenya and Bolivia

Food system sustainability depends, among other aspects, on the resilience of different components of food systems. By resilience, we mean the ability of a food system to withstand stress and shocks, recover, and adapt to change. In this study, we examined the resilience of food systems, firstly, by compiling the risks perceived by different food system actors in the Santa Cruz Department, Bolivia, and the northwestern Mount Kenya Region, Kenya—two regions that are important to their respective national food supply. Secondly, we evaluated whether and under what circumstances these perceptions translate into adaptive or preventive strategies that benefit food system resilience. Among all actors, the most frequently perceived risks relate to production levels. Further, the many (sometimes contradictory) perceptions of risk and uncertainty among different actor groups do not necessarily translate into adaptation strategies. Reasons for this include structural factors as well as the “risk perception paradox”, particularly regarding preventive strategies. However, we also observed many implicit strategies illustrating how different actors develop responses within their possibilities. However, most such strategies were insufficient to mitigate, much less to adapt to, the perceived risks. To build resilience, existing innovative policies need to be enforced in both countries. These include disaster risk reduction programs and programs to reduce the vulnerability of marginalized groups who are crucial to food systems, such as smallholder farmers, pastoralists, and food workers.

ENSURING THE SAFETY OF FOOD SYSTEMS BASED ON THE SORPTION PROPERTIES OF COLLAGEN PROTEINS

In the course of the experimental part, physicochemical methods of analysis were used to assess the qualitative and quantitative composition of the hydrolyzed form of collagen, as well as a polarographic method for determining the sorption characteristics of the hydrolyzed form of collagen in physiological conditions. In determining alimentary correction properties of products enriched with iodinated collagen hydrolyzate there were carried out experiments on warm-blooded animals under conditions of experimental hypothyroidism. Results and discussion. In the course of the research, conditions similar to the internal environment of the human gastrointestinal tract were simulated according to the following parameters: pH, the concentration of digestive enzymes, internal temperature. The sorption of cations in an acidic medium was found to amount to for lead-0.213, cadmium -0.204, in an alkaline medium: lead-0.246, cadmium-0.224. Data describing the detoxifying effect of collagen hydrolysate in relation to ions of heavy metals in conditions simulating the physiological have shown that the ability to adsorb heavy metals is comparable with plant-characteristic of dietary fibers (cellulose). The possibility of obtaining collagen hydrolysate-iodine complexes resistant to the action of technological factors are studied. The conditions of iodization of the obtained hydrolyzed form of collagen and the loss of iodine in heat treatment were determined. The results of the evaluation of alimentary-corrective properties of collagen-iodine hydrolysate complex used as a prescription component of meat in semi-finished products showed the possibility of elimination of iodine-deficient states in experiments on warm-blooded animals. Conclusion. The sorption effect of the hydrolyzed form of collagen of animal origin against heavy metal cations is proved and a hypothetical model of sorption is proposed. The resulting product of hydrolysis of collagen can be used as a component of food systems, with the binding and excretion of heavy metal ions, as well as an immobilization matrix for the delivery of biologically active substances, such as iodine.

Research of the effects of technological factors on the quality indices of high oleic sunflower oil

The object of research is high oleic sunflower oil (HOSO) and refined deodorized sunflower oil (RDSO) as a control. The distinguishing characteristic of HOSO consists in the changed fatty acid composition , has a high content of triglycerides of oleic acid more than 89 %. HOSO has the following characteristics: (ρ=915...920 g/cm 3 , η=0.0180±0.0009 Pa, t (solidification)= 0...-6 oC, refractive index 1,466...1,468; Tb N = 0. 0100±0.0003 mg MA/1000 g, PN =0.83±0.02 mmol ½ O/kg , SN =184...194 mg KOH, AN =0.112±0.003 mg KOH/g; IN =105±5 % I 2 ; =3.00±0.09). One of the most problematic places for using oils is that they are faster than solid fats, refreshing products has less shelf life. In the course of the study, the influence of technological factors on the HOSO properties and the scientific basis for the HOSO use as a prescription component of food systems i s determined. It is proved that during the storage HOSO is more resistant to processes in comparison with RDSO , since glycerides of polyunsaturated fatty acids oxidize faster than monounsaturated, confirming the experimental data of physicochemical parameters, fatty acid composition and dynamics of the content of tocopherols. HOSO stability for oxidation processes under conditions of prolonged thermal action in comparison with RDSO (control) by functional numbers (acid, peroxide, iodine, thiobarbituric) is studied. It is found that the oxidation rate in HOSO is lower than in theRDSO (control) by 2 times at the beginning of the heat treatment and by 1.23 times with the maximum duration of heat treatment. The coefficient of extinction grows to the limit of maximum permissible values at 6 hours in RDSO and 18 hours in HOSO, which confirms the HOSO thermal stability that is 3 times greater. Essential changes in the fatty acid composition and in the complex of tocopherols of oils under heat treatment conditions, the nature of which depends on the type of oil and the duration of heat treatment, are also shown, which also indicates a greater stability of HOSO for oxidation processes in comparison with RDSO (control). On the basis of the research, recommendations are developed on the HOSO use in the technology of custard products and as a medium for frying. Rational conditions of the brewing process are t=95...100 oC, τ=(3...5)×60 s, hydromodule «HOSO-water» – 1:2.5. Recommended parameters for the HOSO use as a medium for frying, in particular deep-fried: t=160...180 oC, duration of continuous use τ=(0...18)×60 2 s, ratio « HOSO – semifinished product» is 4: 1, HOSO storage time is 24 months. Thus, HOSO use will ensure the use of domestic raw materials; the maximum realization of the functional and technological properties of HOSO with obtaining high-quality products; reduction of energy costs and labor intensity of the process; introduction of resource-saving technologies using the newest principles of food production.

The State of Food (In)Security in the Trans-Himalaya, Upper-Mustang, Nepal

Food insecurity is a global issue, with higher prevalence of hunger in developing countries. Low crop yield and food production - due to difficult topography and traditional farming methods - combined with lower income; fluctuations in prices and supply, and low quality of food have been causing food insecurity in Nepal. This research examines food (in)security situation in Upper-Mustang, Nepal. The results are derived from the data collected through face–to-face interviews with the heads of 66 households, in-depth interviews conducted with 22 key informants, and discussions with the group of local people in different (6) places. The household food system was studied from livelihood perspectives and food (in)security was assessed in relation to self-sufficiency or production sufficiency, access, utilization, and stability of food. Households in the Trans-Himalaya acquire food from multiple sources such as farming and livestock ranching, buy food from the market, and also receive food aid for the sake of survival during the food crisis. Food security situation in terms of self-production in Upper-Mustang is at worst stage that many households are facing severe to chronic food insecurity. Studied households access marketed food, though the price they pay is very high. The worrisome issue is that there is no significant improvement in food security situation over time in the Trans-Himalaya. Study found that not the household size but dependency ratio in the household increases food insecurity. On the other hand, quality of farmland in terms of cropping intensity and availability of irrigation rather than the farm-plot size contribute for food security. The issue of food security is still a valid development policy goal for Nepal in general and for the Trans-Himalaya in particular. Accordingly, food security interventions are important. Yet, policy for interventions should look into all components of food systems, particularly providing irrigation, promoting local food varieties, and provisioning for food subsidies and food aid together with subsidies in food transport.

Researches of system water of food raw materials by thermodynamic and molecular-kinetic methods

The paper deals with developing views on the humidity of food raw materials and products from them that allow to predict and scientifically justify functional and technological role of a particular component of food raw materials or product in terms of its interaction with water. It is noted that despite the variety of humidity research methods and plenty of information, obtained using them, the content of the concepts of “free” and “bound” water is not clear enough, their role in the material, absolute and relative content is not investigated fully and accurately. The aim of the research was to obtain new scientific data about the condition and structure of water in various food products and raw materials, depending on their processing technologies; define correlation between the results of studies of humidity in food raw materials and products, obtained by different thermodynamic and molecular-kinetic methods. Within the main concept of the paper, the notion of “system water” was introduced, and expediency of calculating molar concentrations for the food system components was justified. Using different thermodynamic and molecular-kinetic methods, system water of different food raw materials and products was investigated. The patterns of changes in the condition and structure of water in food raw materials and products, occurring in their processing were determined by compiling information on the water condition and structure during interaction with the components that make up food raw materials and products. It is noted that the research results and obtained patterns for the system water of food raw materials and products allow to visualize the processes of humidity change under different external factors.

Quantitative Determination of Vitamin C in Model Food Systems

The quantitative analysis of vitamin C is of a certain difficulty, and today there is no universal serial method free from defects for the analysis. The perfect method of analysis should provide the ability to determine simultaneously both the L-ascorbic acid and its various forms, and find distinct differences between these compounds. As a rule, during the analysis of vitamin C, the unique property of L-ascorbic acid to participate in redox reactions is applied (e.g. Tilmans' method). All other forms of vitamin C (oxidized form - L-dehydroascorbic acid and related form – ascorbic gene) remain outside the definition and results of analyses in most cases are understated. Also, in our opinion, the interaction of vitamin C with other components of food systems is a possible source of errors. It is known that starch absorbs relatively small amount of acids from solutions (up to 3%), so the results obtained cannot be explained only by adsorption of ascorbic acid on starch. Another possible explanation of ascorbic acid oxidation to dehydroascorbic acid is also wrong, because at the initial stage of the experiment it was showed that pretreatment of the sample with cyst deoxidizer ​​does not change the results of determination. Thus, in the test solutions a chemical or physical interaction between starch and ascorbic acid took place, and it intensified with the increase of concentration of starch and decreased with the increase of system stitching and its viscosity

Flavor chemistry of 2-methyl-3-furanthiol, an intense meaty aroma compound

Volatile compounds containing sulfur make very important contributions to the aromas associated with various foods, and often define the characteristic flavor of the food. Thiols are especially potent; some have the lowest aroma thresholds of any food odorant. In this review, we focused on 2-methyl-3-furanthiol (MFT) which is a potent meaty flavor. We summarized the natural occurrence of MFT in a variety of meat products, together with its common isolation and detection techniques. MFT is generated in food processing in different pathways, among which Maillard reaction between carbohydrates and cysteine is the most common. Other than that it can also be formed from thiamin degradation or enzymatic reactions. Being unstable, MFT readily reacts with different components in food systems including forming disulfides through radical reactions or interacting with melanoidins through ionic reactions. MFT also has good antioxidant activities, in both aqueous and organic systems and can protect from lipid peroxidation. The metabolism of MFT in rat liver is also discussed.

Antibacterial activities of the crude ethanol extracts of medicinal plants against Listeria monocytogenes and some other pathogenic strains.

Searches for substances with antimicrobial activity are frequent and medicinal plants have been considered interesting by some researchers since they are frequently used in popular medicine as remedies for many infectious diseases. The aim of this study was to verify the antibacterial effect of ethanol extracts of 13 plants (Artemisia Herba Alba, Lavandula officinalis L., Matricaria Chamomilla, Eugenia caryophylata , Cistus salvifolius, Mentha suaveolens subsp. Timija, Thymus serpyllum L., Lippia citriodora, Cinnamomum Zeylanicum, Rosa centifolia, Thymus vulgaris L, Rosmarinus officinalis and Pelargonium graveolens) against Listeria monocytogenes and other pathogenic strains. These plants are used more for their therapeutic effects in the aromatization of the traditionally fermented dairy products. For this purpose, the agar well diffusion method was the antimicrobial susceptibility performed test. The major components of extracts tested were identified by gas chromatography coupled with mass spectrometry (GC/MS) analysis. The obtained results revealed in vitro anti-Listeria monocytogenes activities of all the extracts. Also, the extracts of clove, mint timija, cinnamon, cistus, rose, thyme, wild thyme, artemisia, rosemary, geranium and camomile presented in this order promises inhibitory capacity with MIC value between 0.25 mg/mL for clove extract and 6.75 mg/mL for camomile extract. On the other hand, the antimicrobial activity was mainly a function of their chemical composition, in particular in the nature of their major volatile compounds. This study thus confirmed the possibility of using these plants or some of their components in food systems to prevent the growth of foodborne bacteria and to extend the shelf-life of processed foods.

In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils.

Essential oils and their components are becoming increasingly popular as naturally occurring antimicrobial agents. In this work the chemical composition and the antimicrobial properties of Thymus essential oils and of their main components were determined. Three essential oils obtained from different species of Thymus growing wild in Sardinia and a commercial sample of Thymus capitatus oil were analysed. The essential oil components were identified by GC/MS analysis. The antimicrobial activity of the oils and components was determined against a panel of standard reference strains and multiple strains of food-derived spoilage and pathogenic bacteria, using a broth microdilution method. The GC/MS analysis showed that the major constituents of the oils were monoterpene hydrocarbons and phenolic monoterpenes, but the concentration of these compounds varied greatly among the oils examined. The results of the antimicrobial assay showed that essential oils extracted from Sardinian Thymus species have an antimicrobial activity comparable to the one observed in other thyme oils. It seems also confirmed that the antimicrobial properties of thyme essential oils are mainly related to their high phenolic content. Among the single compounds tested carvacrol and thymol turned out to be the most efficient against both reference strains and food-derived bacteria. The results of this study confirmed the possibility of using thyme essential oils or some of their components in food systems to prevent the growth of foodborne bacteria and extend the shelf-life of processed foods.

NMR applications in complex food systems

The rheological and functional properties of food components are related to their molecular structure, morphology, and atomic mobilities. NMR provides a powerful tool for elucidating chemical structures, molecular conformations, and interactions of components in food systems. Quantitative analysis of sugars, fats, and other principal compounds in complex food systems was achieved by high-resolution liquid NMR. In addition to information available from liquid experiments, solids NMR experiments can reveal differences and changes in crystal packing of structures in food model systems. Interpretation of experimental results is enhanced by molecular modeling of key food compounds. Models for fat crystallization are carried out to enhance understanding of the molecular structures involved in the fat crystallization process. Recently, MRI has also shown significant impact on food science and technology. Some examples of NMR applications are given in this presentation.