Food Products Of Plant Origin Research Articles

Последствия распространения коронавируса COVID-19 и новых штаммов для развития агропромышленного комплекса и потребительского рынка

The COVID-19 pandemic has become an example of the implementation of global biological threats, which are positioned as challenges to the economy, including the agricultural sector. The subject of the study was changes in food production and in the consumer market for agricultural products amid the consequences of the spread of the COVID-19 coronavirus and potentially dangerous new strains. Since the volume and structure of agricultural exports can serve as indicators of overcoming the challenge to the agro-industrial complex from the consequences of the COVID-19 pandemic, including in conjunction with the influence of the sanctions policies of Western countries, the object of the study was changes in the main indicators of exports of the agro-industrial complex of the Russian Federation at the federal and regional levels for first quarter of 2023 compared to the same period in 2022. Changes in the main indicators of exports of agricultural products were studied both at the federal and regional levels, using the example of agricultural enterprises in the Voronezh region, for the first quarter of 2023 compared to the same period in 2022. As a background for studying the subject field of indicators for overcoming the challenge to the agro-industrial sector from the consequences of the COVID-19 pandemic, changes in the field of food production and in the consumer market for agricultural products were identified and studied. An overview of the main exporting companies in the Voronezh region is presented for the following types of products: grains (wheat, corn, barley); meat and dairy products (pork and pork by-products, beef, butter); products of the oil and fat industry (sunflower oil, cakes, mustard oil). The priority trend for the Russian Federation is the development of deep processing of crop products, in particular grain crops. The basis is the trend of growing consumer demand for food products of plant origin, including those that imitate traditional meat and dairy products. A trend has been noted for the production and consumption of organic products, the implementation of which will contribute to the growth of the competitiveness of domestic agricultural products in the domestic and foreign markets. An important factor in increasing the competitiveness of domestic food in the global and domestic markets is the expansion of production of organic crop and livestock products based on a single unified database of agricultural land that meets the legally established requirements for this category of products.

Analytical review of the market of raw materials and innovative technologies of health-improving food products of plant origin

Analytical review of the market of raw materials and innovative technologies of health-improving food products of plant origin

Analysis Of The Design And Construction Of A Water Spinach (Ipomoea Aquatica) Vegetable Drying Chamber With A Spiral Type Heater

The food drying process is an innovative method to change the process of reducing the water content of fresh food products of plant origin to slow down the emergence and growth of unwanted microorganisms. This heating system has four heating elements, where the heating elements used have a power of 1200W because each heating element has a power of 300W. During the drying process, it is known that the average air temperature in the drying room is higher when using solar energy compared to a heating system. The average temperature measurement during the day is 38°C. The measurement results tend to be constant, with an average of 34°C for 7 hours using the heating system. The battery voltage shows an increase every hour. At 08:30 am the battery voltage was 12.3V, and until 16.00 the voltage was 13.57V. This dryer is sourced from solar energy because using solar for drying requires a longer time, namely 8 hours (08.30-16.00), compared to using a heating system for 7 hours.

Regulation of microRNA with food. Part 1. Food of plant origin

Тhe scientific review presents the mechanisms of microRNA regulation of biological processes in the human body with the help of food products of plant origin. To write the article, information was searched using Scopus, Web of Science, MedLine, PubMed, Google Scholar, EMBASE, Global Health, The Cochrane Library databases. The obtained information on dietary microRNAs is organized into the Dietary MicroRNA Databases (http://sbbi.unl.edu/dmd/), which is a repository for archiving and analyzing structural and functional microRNAs that enter the human body with food. It is stated that exogenous plant miRNAs entering the body with food are present in blood serum, tissues of humans and various animals, and regulate the expression of target genes. More than 50 miRNAs of plant origin have been identified in human blood serum using next-generation sequencing. The authors list some representatives from the multitude of dietary plant miRNAs. It is emphasized that several miRNAs show their functional activity both in plants and in mammals and easily overcome physiological barriers (miR-155, miR-168 and miR-854). Scientists believe that the ambiguous effect of plant products on the expression of human microRNA was shown by the results of a study conducted in vegetarians. Thus, with a comprehensive review using the latest information search databases, it was found that in modern scientific literature, the authors determine the horizontal transfer of numerous microRNA molecules from plants to the human body. Exogenous xenogenic xenomiRs are identified in most samples of human tissues and biological fluids. Entering the body together with food, they can significantly change the structure of the human transcriptome. Food products not only bring xenogeneic miRNAs, but also act as modulators of the endogenous miRNA generation by cells of the human body.

Speciation analysis of copper and zinc in plant-based drinks using hyphenated techniques

Over the past few years, the market for vegetarian and vegan products has been one of the fastest growing. There is an increasing trend of consumers limiting their meat intake and, therefore, a huge demand for vegan products. Substitutes for milk - plant-based drinks - are the most popular, followed by plant burgers, yoghurts, and cheese. For a better understanding of the bioavailability of elements and their effects on our bodies, it is crucial to know the nature of the occurrence of a specific element, not just its overall content.The application of combined experimental techniques, that is, the techniques of separation (HPLC) hyphenated with the element-specific (ICP-MS/MS) and molecular-specific detection technique (ESI-MS/MS), permits speciation analysis of metals present in trace amounts in the material studied (food products of plant origin) and identification of ligands involved in complexes. Identifying the groups of ligands binding metals in plants prompts further studies to determine the effect of the ligand on the metals' bioavailability and understand the factors that govern their absorption. In this study, they are used to identify the nature of ligands of copper and zinc complexes in widely used rice and millet-based drinks.The results obtained by the presented method permitted the identification of the ligands binding copper and zinc – amino acids, organic acids and the most studied plant metal chelator – nicotionamine.

Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour

Abstract The article provides a study of the quantitative composition of amino acids in some baked flour confectionery product of plant and animal origin. The objective of the study was to determine the profiles of indispensable amino acids in several products. Source materials with high content of protein, and which have been used for the production of these confectionery products were studied. A source of protein in final products that contain ingredients of animal origin is cottage cheese, the content of which in the products amounts to 25% and 50%. The sources of protein in products that contain ingredients of plant origin include tofu, soya protein isolate, chickpea flour, and coconut milk. The results showed evidence of the presence of a full profile of indispensable amino acids in all tested products. The source ingredients had high biological value with well-balanced content of indispensable amino acids. The only exception was coconut milk, which had the lowest calculated amino acid amounts among the tested raw materials. Tofu cake contained leucine with the highest concentration — 0.78 g/100 g of product, followed by lysine (0.5 g/100 g). Tofu muffin with chickpea flour contained 0.63 g/100 g leucine and 0.45 g/100 g lysine. The profiles of indispensable amino acids showed that these products can excellently help to supplement daily needs for indispensable amino acids.

The level of discreteness of the signs of the own productivity of repair pigs and the reproductive qualities of sows of different breeding value: criteria for the selection of highly productive animals according to the BLUP index

Products of plant origin, recommended as permanent components of the daily human diet, are rich in vitamins, minerals, plant fibers, as well as various active phytochemicals (polyphenols, flavonoids) and sterols, which have a low calorie content. According to the results of epidemiological and clinical studies, it has been established that the risks of various pathologies are reduced when using a diet that is balanced in terms of nutrients, rich in vegetable fiber and food products of plant origin. The evolution of food technology has led to the appearance on the shelves of Italian supermarkets of products defined as “ready foods” or products – semi-finished products of high quality and safety, which present all the characteristics of freshness, similar to products that have just been harvested. They also include products of vegetable origin, which belong to the fresh-cut category. A limited technological elaboration is applied to this category of products, after which they can be used without further manipulation before consumption. The products of vegetable origin of fresh-cut vegetable have the definition of "potentially dangerous products" due to their possible contamination with pathogenic microorganisms such as Escherichia coli, Salmonella spp. and Listeria monocytogenes. These pathogens very often contaminate fresh-cut vegetable, causing food poisoning in consumers. The main sources of pathogenic contamination by the causative agents of human intestinal infections are the water used for watering plants and exposure to inappropriate temperatures during the storage of plant products. The decisive aspect, without a doubt, remains the sanitary and hygienic characteristics of the product at the time of its consumption. It is fundamental to deepen our knowledge about the transmission, resistance, and growth mechanisms of pathogenic microorganisms in products of the IV range. This will allow the establishment of sampling norms for express diagnostics to reduce the possibility of low-quality products reaching the consumer.

EU requirements regarding hygienic and sanitary aspects of products of vegetable origin of category IV range in Italy

Products of plant origin, recommended as permanent components of the daily human diet, are rich in vitamins, minerals, plant fibers, as well as various active phytochemicals (polyphenols, flavonoids) and sterols, which have a low calorie content. According to the results of epidemiological and clinical studies, it has been established that the risks of various pathologies are reduced when using a diet that is balanced in terms of nutrients, rich in vegetable fiber and food products of plant origin. The evolution of food technology has led to the appearance on the shelves of Italian supermarkets of products defined as “ready foods” or products – semi-finished products of high quality and safety, which present all the characteristics of freshness, similar to products that have just been harvested. They also include products of vegetable origin, which belong to the fresh-cut category. A limited technological elaboration is applied to this category of products, after which they can be used without further manipulation before consumption. The products of vegetable origin of fresh-cut vegetable have the definition of “potentially dangerous products” due to their possible contamination with pathogenic microorganisms such as Escherichia coli, Salmonella spp. and Listeria monocytogenes. These pathogens very often contaminate fresh-cut vegetable, causing food poisoning in consumers. The main sources of pathogenic contamination by the causative agents of human intestinal infections are the water used for watering plants and exposure to inappropriate temperatures during the storage of plant products. The decisive aspect, without a doubt, remains the sanitary and hygienic characteristics of the product at the time of its consumption. It is fundamental to deepen our knowledge about the transmission, resistance, and growth mechanisms of pathogenic microorganisms in products of the IV range. This will allow the establishment of sampling norms for express diagnostics to reduce the possibility of low-quality products reaching the consumer.

Estimation of the antioxidant status of the diet for sports nutrition

The article considers the possibility of developing a diet that provides an athlete with an adequate level of biologically active substances with an antioxidant effect. As a criterion for assessing the diet, there was used total amount of biologically active substances established in MR 2.3.1.0253-21 as a physiological norm or an adequate level of daily intake for an adult. The losses of the total content of antioxidants in the composition of food products of plant origin during heat treatment in a steam convection apparatus were determined: beets - 16.9%; cabbage - 14.8%; potatoes and carrots - 34.6%; onion - 20.5%; root celery - 22.7%; tomato paste - 23.5%, oatmeal - 48.5%, in buckwheat - 29.9%. The calculation of the total antioxidant content (TAC) in culinary products from vegetables and cereals showed that a serving of a traditional dish can provide from 1.5 to 5.7% of the recommended daily requirement (1094 mg/day) in antioxidants. The combination of vegetables with prunes and blueberries got products with a functionally significant content of antioxidants. A daily diet for athletes of cyclic sports in the recovery stage of training with a calorie content of 4000 kcal was developed. The diet provides 145% of the adequate intake of antioxidants for a healthy adult. Vegetable products account for 26.9%, drinks and juices–19%, fresh fruits–15.5%, bakery and flour culinary products–12.8%, dairy products–11%, cereal products–9.1 % adequate intake of antioxidants. The results obtained confirm the position of many sports nutritionists that a well-balanced diet, proper selection of food products, and innovative methods of heat treatment can provide an athlete with an adequate amount of natural antioxidants.

FOOD SECURITY AS THE BASIS OF NATIONAL SECURITY

One of the central problems of an independent state is the provision of its food security, that is, its ability to provide citizens with basic food products, through proper production practices and import operations. It may safely be said that for every country, more so in the relatively newly independent States, it is an even existential challenge. Despite a full understanding of the problem, its definitive and comprehensive solution is complicated by a trivial problem - limited resources, which is why the extent to which subsidy is provided by the developed countries (per unit of output, per employee or agricultural land), is far beyond the capacity of the developing countries and countries with economies in transition (that would also include Georgia). In such countries, a stereotype picture emerges: food demand remains inelastic, but low purchasing power among a large segment of the population, the weak economy and the limited capacities of providing subsidies artificially lower demand for food. In post-socialist countries with the economies in transition the situation is aggravated by the violation of the social (in fact, political) subsidy system, which has substantially changed the proportions between the volumes of consumed food products. In Georgia, almost 2/3 of the total calories consumed by the population come from food products of plant origin, which is 1.5 times higher than the recommended proportions. The main reason is that the cost of every 1000 kcal from products of plant origin consumed by the population is about 3-4 times cheaper than the cost of the same number of calories from products of animal origin. As a result, the cost of the food basket is formally reduced, a formal basis is created for reducing the subsistence minimum, but at the same time, the proportions are broken between the volumes of the consumption of proteins, fats, carbohydrates by members of society. The common pattern is to remain in force: the high correlation of food security with the level of economic development of the State, or with the macroeconomic situation. In this regard, despite the fact that the dynamics of output and value added created in the agricultural sector in recent years is no longer inferior to the dynamics of national product, but already is slightly higher (in 2020, compared to 2012, the scale of output in the agricultural sector increased by 24.6%, while in other sectors of the national economy (23.3%), the situation in this sector of the economy, especially in terms of food security, is still clearly unsatisfactory. In order to meet citizens food needs, it becomes necessary to import vast quantities of food products, whose average annual volume exceeded $1.2 billion in 2011-2020. Along with the objective circumstances impeding food security (primarily weakness of the economy), the process is also negatively affected by factors such as the insufficient political will of the ruling powers and the lack of competences of decision makers, and consequently, low levels of their productivity. Georgia, just like other civilized nations, needs to give priority attention to the agricultural sector. Priorities in this area can be in two directions: first, the preservation of the village as a territorial and social unit (this task also includes the protection of cultural and wild landscapes); second, the establishment of an agricultural sectoral structure to ensure food security. Food security is a State priority. The only entity that can solve this problem is the State itself. Achieving success on this issue in many ways depends on the effectiveness of public administration of the State as an economic entity, that is integrated with the improvement of agricultural production, its transformation into a high-tech sector and large-scale socio-economic, cultural and technical development of the rural population. We still import more than 70% of the food we need. If we want to improve the trade balance by 2027, we must significantly increase agricultural production in order to reduce foreign exchange spent on food imports.

Investigation of the drying process of moist materials under convective heat input conditions

One of the most important tasks of agricultural production is to obtain food products of plant origin, which include grain legumes, vegetables, fruits, etc. Long-term storage of many kinds of plants in their natural form under normal conditions is not possible and requires the use of processing, such as drying. A special niche is occupied by medicinal plants, on the basis of which medicinal preparations, biologically active additives (BAAs), as well as spices for food are produced. Nowadays, out of 100 thousand medicines used in the world medical practice, medicinal preparations made of plants make up more than 30%. In our country the share of such remedies and preparations is about 40%. In addition to natural methods of drying, artificial methods are widely used with the help of special drying units. This requires large amounts of electrical or thermal energy from fuel combustion, as more than 65,000 tonnes of medicinal raw materials are harvested in our country each year. It is not always possible to achieve the required product performance. The use of electric energy seems to be the most preferable, since it eliminates the costs of delivery, storage of solid or liquid fuel, reduces environmental damage, and obtains the necessary properties through “fine” control of the drying technology. Currently, farms and individual farms specialise in growing medicinal plants and supplying medicinal raw materials for homeopathic pharmacies and pharmacological industries. In this regard, improving drying methods and creating small capacity electric drying plants that ensure an efficient technological process and reduce the energy intensity of drying is an urgent task.

Evaluation of the antioxidant status and design of the diet for sports nutrition

The article considers the possibility of developing a diet that provides an athlete with an adequate level of biologically active substances with an antioxidant effect. The losses of the total content of antioxidants in the composition of food products of plant origin during heat treatment in a steam convection apparatus were determined and amounted to 16.9 in heat-treated beets; 14.8% in cabbage; 34.6% in potatoes and carrots; 20.5% in onion; 22.7% in root celery; 23.5% in tomato paste; 48.5% in oatmeal; 29.9% in buckwheat. The calculation of the total antioxidant content in culinary products from vegetables and cereals showed that serving a traditional dish can provide from 1.5% to 5.7% of the recommended daily requirements (1094 mg/day) in antioxidants. The combination of vegetables with prunes and blueberries made it possible to obtain products with a functionally significant content of antioxidants. A daily diet for athletes of cyclic sports in the recovery stage of training with a calorie content of 4000 kcal was developed. The diet provides 145% of the adequate intake of antioxidants for a healthy adult. The results obtained confirm the position of many sports nutritionists that a well-balanced diet, proper selection of food products, and innovative methods of heat treatment can provide an athlete with an adequate amount of antioxidants.

Seed productivity of tomato varieties of the Astrakhan selection

The tomato culture is the leader in terms of cultivation area and production volume among food products of plant origin. Fruits contain a variety of minerals, sugars, fats, vitamins.The goal of the study and study of economic characteristics: yield, marketability, average weight of fruits, weight of 1000 pieces. seeds and seed productivity of tomato varieties of two varieties, created by Astrakhan breeders and the use of the results obtained in planning seed production and the development of sale and purchase prices for varietal seeds to provide large farms, summer residents and owners of private farms with domestic seeds for the purpose of import substitution and suitable for various uses.Methods. The experiments were carried out in the fields of Precaspian agrarian federal scientific center of the Russian academy of sciences according to well-known methods. Studied 9 salad and 7 for mechanized harvesting varieties of tomato.Results. The article presents the results of studying the economic qualities and seed productivity of tomato varieties of two types, differing in shape, size, weight, fruit color and directions of use. The first group includes large-fruited salad varieties with non-cracking fruits, which are well stored and transported in brown maturity with an average fruit weight of 100-200 g or more. The second group – with plumshaped and elongated fruits, the average weight of which is 75-100 g, very dense, characterized by suitability for long-term transportation, and in terms of strength they are not inferior to foreign varieties and hybrids. The shape and weight of fruits of varieties of both groups are different, the yield and marketability of varieties is quite high, but the weight of 1000 seeds and seed productivity does not depend on these indicators, but is individual for each variety.

Handheld Devices for Food Authentication and Their Applications: A Review.

This review summarises miniaturised technologies, commercially available devices, and device applications for food authentication or measurement of features that could potentially be used for authentication. We first focus on the handheld technologies and their generic characteristics: (1) technology types available, (2) their design and mode of operation, and (3) data handling and output systems. Subsequently, applications are reviewed according to commodity type for products of animal and plant origin. The 150 applications of commercial, handheld devices involve a large variety of technologies, such as various types of spectroscopy, imaging, and sensor arrays. The majority of applications, ~60%, aim at food products of plant origin. The technologies are not specifically aimed at certain commodities or product features, and no single technology can be applied for authentication of all commodities. Nevertheless, many useful applications have been developed for many food commodities. However, the use of these applications in practice is still in its infancy. This is largely because for each single application, new spectral databases need to be built and maintained. Therefore, apart from developing applications, a focus on sharing and re-use of data and calibration transfers is pivotal to remove this bottleneck and to increase the implementation of these technologies in practice.

Justification of anatomical- and morphological criteria for the plant origin food products identification and quality

Interest in the development of anatomical and morphological authenticity criteria of a number of food products of plant origin is growing due to their falsification. A fairly common falsification is the substitution of laurel noble leaves (Laurus nobilis L.) with similarly alike leaves of medicinal laurel cherries (Laurocerasus officinalis M. Roem.), full or partial replacement of long leaf tea with vegetative organs of other families plants. The microscopy method in combination with histochemical reactions to biologically active substances can become promising not only for identification, but also for assessing the quality of individual food products of plant origin. The aim of the study was to develop anatomical and morphological criteria for the identification and quality of food products of plant origin on the example of black long leaf tea and laurel leaf. Diagnostic features allowing identification and detection of laurel leaf falsification by cherryl leaves are leaf area, stomatal apparatus type, number and location of essential oil containers, tannins localization, calcium oxalate crystals shape and location. The criterion for qualimetric identification of laurel leaf is the number of calcium oxalate crystals and the filling of containers with essential oil. A strong positive link between the number of filled essential oil containers and the content of essential oil in the leaves were established. A diagnostic feature of tea leaf is the presence of idioblasts. It is advisable to use the number of idioblasts, hairs and drusen of calcium oxalate crystals per unit area to identify, detect outgrowing, assess the degree of maturity of the tea leaf and the quality of black tea, the value of which is associated with the content of water-soluble extractive substances and tannin..

Study of the Presence of Lead in a Series of Foods of Plant Origin

The objective of the study was to evaluate the presence of lead in several food products of plant origin. An atomic absorption spectroscopic quantitative method for the analysis of Pb+2 was developed and validated using an Analytik Jena ContrAA 300 apparatus equipped with an air-acetylene flame and a high-resolution continuum source. The analyzed food products were wheat, wheat flour, onions, corn, corn flour, carrots, beans, potatoes and cabbage grown in three geographical areas, on three soil types. The results obtained were in line with the limits laid down in Commission Regulation (EC) No 1881/2006 - Consolidated acts as far as the maximum admissible level of Pb+2 in foods.

A mystery of a cup of coffee; an insight look by chemist.

Fruits, vegetables as well as processed food products of plant origin are a rich source of beneficial for human health constituents. Among them the polyphenols constitute a large group of compounds. The presented literature survey is devoted to chlorogenic acid the most abundant representative of cinnamate acids esters. Its chemical as well as biological properties are described. © 2017 BioFactors, 43(5):621-632, 2017.

Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp.

Bacteria of the genus Cronobacter are emerging food-borne pathogens. Foods contaminated with Cronobacter spp. may pose a risk to infants or adults with suppressed immunity. This study was aimed at determining the microbiological quality of ready-to-eat (RTE) plant-origin food products available on the Polish market with special emphasis on the prevalence of Cronobacter genus bacteria.Analyses were carried out on 60 samples of commercial RTE type plant-origin food products, including: leaf vegetables (20 samples), sprouts (20 samples) and non-pasteurized vegetable, fruit and fruit-vegetable juices (20 samples). All samples were determined for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. The isolates of Cronobacter spp. were subjected to genetic identification and differentiation by 16S rDNA sequencing, PCR-RFLP analysis and RAPD-PCR and evaluation of antibiotic susceptibility by the disk diffusion assay.The TAMB count in samples of lettuces, sprouts and non-pasteurized fruit, vegetable and fruit-vegetable juices was in the range of 5.6–7.6, 6.7–8.4 and 2.9–7.7 log CFU g−1, respectively. The presence of Cronobacter spp. was detected in 21 (35%) samples of the products, including in 6 (30%) samples of leaf vegetables (rucola, lamb’s lettuce, endive escarola and leaf vegetables mix) and in 15 (75%) samples of sprouts (alfalfa, broccoli, small radish, lentil, sunflower, leek and sprout mix). No presence of Cronobacter spp. was detected in the analyzed samples of non-pasteurized fruit, vegetable and fruit-vegetable juices. The 21 strains of Cronobacter spp. isolated from leaf vegetable and sprouts included: 13 strains of C. sakazakii, 4 strains of C. muytjensii, 2 strains of C. turicensis, one strain of C. malonaticus and one strain of C. condimenti. All isolated C. sakazakii, C. muytjensii, C. turicensis and C. malonaticus strains were sensitive to ampicillin, cefepime, chloramphenicol, gentamycin, streptomycin, tetracycline, ciprofloxacin and cotrimoxazol, whereas the C. condimenti isolate showed intermediate resistance to streptomycin and cotrimoxazole.

Reduction of Captan, Boscalid and Pyraclostrobin Residues on Apples Using Water Only, Gaseous Ozone, and Ozone Aqueous Solution

ABSTRACTIntensive use of plant protection products in modern agriculture and horticulture often results in increasing residue levels of active ingredients of plant protection products in fruits and vegetables. Even if the maximum residue levels are not exceeded, the synergic effects of various compounds may have a serious impact on consumers' health. In particular, more sensitive consumer groups, e.g., children, may be affected. Therefore, it is important to develop an effective method that could be utilized for reduction of pesticide residue levels in food products of plant origin. In this work, possible application of ozone to reduce pesticide residue levels in apples has been investigated. The fruits were treated with ozone in gaseous state, in ozonized water, and in water alone, which was used for rinsing the fruits. The experiments included tests on apples that were subjected to a protection program using captan, boscalid and pyraclostrobin. The ozonized water and treatment with a gaseous ozone were found to be not more efficient in reducing the pesticide content on the fruits than simple washing procedures, e.g., 81–95% reduction of captan residue or 40–67% reduction of boscalid residue and 20–42% reduction of pyraclostrobin residue. Still, ozonation of water used for rinsing prevented fruits from consecutive contamination by pesticide residues present in water after several rinsing cycles. It was proven that application of ozonation process as a part of post-harvest treatment of apples may be beneficial for the fruit quality.

Konsumencka gotowość do realizacji zrównoważonego wzorca spożycia żywności

Celem artykułu była ocena zachowań konsumentów deklarujących znajomość terminu zrównoważona konsumpcja żywności oraz określenie, czy odpowiadają one wyróżnikom tego sposobu żywienia. Wykorzystano dane pierwotne zebrane metodą CATI wśród 212 mieszkańców największych miast woj. mazowieckiego. Wykazano, że najważniejszymi czynnikami wyboru żywności były: smak, jakość, zdrowe żywienie i bezpieczeństwo żywności. Należy odnotować, że badani nad cenę przedkładali lokalne pochodzenie produktów, ochronę środowiska oraz etyczne i społeczne standardy w produkcji. W większości reprezentowali prośrodowiskowe zachowania w kwestii opakowań żywności oraz gospodarowania żywnością w domach. Mimo to gotowość zmiany żywienia na zrównoważone oznaczała dla badanej grupy wzrost spożycia wartościowych dla zdrowia produktów roślinnych, ale nie kosztem jaj i mleka oraz mięsa. Wykazane prośrodowiskowe na ogół zachowania i opinie konsumentów stają się siłą sprawczą innowacyjnych rozwiązań i produktów na rynku żywności, na razie nie w głównym nurcie, ale można mieć nadzieję, że z czasem prośrodowiskowa świadomość będzie oznaczać taki wzór konsumpcji.