The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger

Topic Information

Dear Colleagues,

The pursuit of the Sustainable Development Goals (SDG) has highlighted the imperative of achieving zero waste and zero hunger. This topic explores the complex relationships among agriculture, food waste, animal nutrition, the recovery of bioactive compounds and food security in the context of the transition from a linear to a circular economy. Delving into the dynamics of agricultural practices, animal nutrition, food quality, food prices and their impact on food security, this topic proposes a way to align with circular economy principles that replaces "end of life" with "reduce, reuse, recycle and recover" by extending the useful life of by-products and waste materials. Investigating the multifaceted connections between these elements will provide the essential insights needed to design practical interventions to effectively address the dual challenge of waste reduction and hunger. Practical interventions in reducing the losses via the valorization and upcycling of food waste in animal nutrition and generating value-added products represent a solution for a social and environmental concern that currently affects the agri-food supply chain. The research article will contribute to understanding how we can achieve the goal of fostering a more sustainable, resilient, and healthier food system.

The research article may include (but are not limited to) the following:

• Investigating the shift from a linear to a circular economy in agriculture, focusing on principles like "reduce, reuse, recycle, and recover" to extend the useful life of by-products materials and minimize waste, by using them in animals nutrition;
• Exploring the dynamics between agricultural practices, animal nutrition studies, products quality, and food prices, and their direct impact on ensuring food security;
• Researching the recovery of bioactive compounds from food waste, by-products/coproducts and their potential impact on animals nutrition, food quality and security and the circular economy;
• Studying methods to reduce food waste by valorising and upcycling it into value-added products, contributing to social and environmental sustainability within the agri-food supply chain;
• Designing practical interventions that effectively address the interconnected challenges of waste reduction and hunger, aiming to provide insights for sustainable solutions;
• Investigating strategies to align food systems with sustainability goals, considering environmental conservation, economic viability, and social inclusivity;
• Understanding how to foster more resilient, healthier food systems that meet sustainable development goals by integrating principles of sustainability, resilience, and health.

Dr. Petru Alexandru Vlaicu
Dr. Arabela Elena Untea
Dr. Teodora Popova
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.3	4.9	2011	19.2 Days	CHF 2600	Submit
Animals animals	2.7	4.9	2011	16.1 Days	CHF 2400	Submit
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900	Submit
Nutrients nutrients	4.8	9.2	2009	13.5 Days	CHF 2900	Submit
World world	2.0	-	2020	27.3 Days	CHF 1000	Submit

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Published Papers (19 papers)

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31 pages, 1060 KiB  

Open AccessReview

The Adoption and Scaling of Climate-Smart Agriculture Innovation by Smallholder Farmers in South Africa: A Review of Institutional Mechanisms, Policy Frameworks and Market Dynamics

by Mary Funke Olabanji and Munyaradzi Chitakira

World 2025, 6(2), 51; https://doi.org/10.3390/world6020051 - 18 Apr 2025

Viewed by 250

Abstract

Climate-smart agriculture (CSA) has emerged as a critical strategy to address the intertwined challenges of climate change, food insecurity, and environmental degradation, particularly among smallholder farmers in Southern Africa. This study reviews the existing literature on the adoption and scaling of CSA innovations [...] Read more.

Climate-smart agriculture (CSA) has emerged as a critical strategy to address the intertwined challenges of climate change, food insecurity, and environmental degradation, particularly among smallholder farmers in Southern Africa. This study reviews the existing literature on the adoption and scaling of CSA innovations among smallholder farmers in South Africa, focusing specifically on the roles played by institutional mechanisms, policy frameworks, and market dynamics. The findings reveal that while CSA interventions—such as conservation agriculture, drought-tolerant crop varieties, and precision irrigation—have demonstrated positive outcomes in enhancing productivity, food and nutritional security, and climate resilience, adoption remains uneven and limited. Key barriers include insecure land tenure, insufficient extension and climate information services, limited access to credit and inputs, and fragmented institutional support. The analysis highlights the importance of secure land rights, functional farmer cooperatives, effective NGO involvement, and inclusive governance structures in facilitating CSA adoption. Further, the review critiques the implementation gaps in South Africa’s climate and agricultural policy landscape, despite the existence of comprehensive strategies like the National Climate Change Response Policy and the Agricultural Policy Action Plan. This study concludes that scaling CSA among smallholder farmers requires a holistic, multi-level approach that strengthens institutional coordination, ensures policy coherence, improves market access, and empowers local actors. Targeted financial incentives, capacity-building programs, and value chain integration are essential to transform CSA from a conceptual framework into a practical, scalable solution for sustainable agricultural development in South Africa. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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21 pages, 744 KiB  

Open AccessArticle

Sustainable Fortification of Corn Tortillas with Broccoli By-Products

by Nieves García-Lorca, Concetta Libero, Carmela Livigni, Natalia Eleftheria Frouzaki and Encarna Aguayo

Foods 2025, 14(5), 799; https://doi.org/10.3390/foods14050799 - 26 Feb 2025

Viewed by 908

Abstract

Fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food’s nutritional profile and contribute to public health. A promising approach to fortification involves the use of plant by-products which are rich in bioactive compounds. This study [...] Read more.

Fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food’s nutritional profile and contribute to public health. A promising approach to fortification involves the use of plant by-products which are rich in bioactive compounds. This study evaluates the effects of incorporating broccoli by-product powder into corn-flour tortillas. Five formulations were developed: a control (100% corn flour) and variations replacing 2.5%, 5%, 7.5%, and 10% of the corn flour with broccoli by-product powder. Adding broccoli powder resulted in darker tortillas with slightly reduced firmness. Water and oil absorption capacities increased in fortified tortillas compared to the control. The broccoli powder in the tortillas significantly enhanced their nutritional profile. Calcium content increased nearly six-fold, while potassium and iron concentrations were tripled in tortillas fortified with 10% broccoli powder. Additionally, dietary fiber content rose by 23%. Antioxidant capacity improved significantly, particularly in total polyphenol content. Fortification also led to a significantly higher glucosinolate concentrations, notably neoglucobrassicin and glucoraphanin. Sensory evaluation showed that consumers found tortillas containing 2.5% to 7.5% broccoli powder to be the most acceptable. However, fortification at 10% negatively impacted overall acceptability, primarily due to the intensified brassica flavor. In conclusion, incorporating broccoli by-product powder into corn tortillas enhanced their nutritional and functional properties, whilst retaining acceptable sensory characteristics. This approach promotes the sustainable valorization of by-products, offering a viable, eco-friendly alternative for the development of functional, nutrient-rich foods that support sustainability in the food industry. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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16 pages, 684 KiB  

Open AccessArticle

The Bioavailability of Solid-State Fermented Feather Meal Using a Novel Feather-Degrading Bacterium Bacillus velezensis PN1 in Broilers

by Tung-Lung Kuo and Hen-Wei Wei

Animals 2024, 14(22), 3254; https://doi.org/10.3390/ani14223254 - 13 Nov 2024

Viewed by 919

Abstract

In this study, an effective feather-degrading bacterium was isolated and the solid-state fermentation condition for feather degradation was optimized. The resulting fermented feather meal (FFM) was evaluated for its bioavailability in broilers. Four Bacillus strains were examined for feather degradation rates, with Bacillus [...] Read more.

In this study, an effective feather-degrading bacterium was isolated and the solid-state fermentation condition for feather degradation was optimized. The resulting fermented feather meal (FFM) was evaluated for its bioavailability in broilers. Four Bacillus strains were examined for feather degradation rates, with Bacillus velezensis PN1 exhibiting the highest rate (83.24%, p < 0.05). A 3 × 3 × 3 factorial design was used to test substrate moisture content (45%, 55%, 65%), temperature (27 °C, 37 °C, 47 °C), and incubation time (24, 48, 72 h) for optimized fermentation conditions. In vitro pepsin digestibility (IVPD) revealed a significant interaction between temperature and time (p < 0.05), and the optimal performance was achieved at 37 °C for 72 h, followed by 37 °C for 48 h. Considering production time and cost, FFM2 (produced with 65% moisture at 37 °C for 48 h) was further compared with FFM1 (produced under the same conditions but at a lower temperature of 27 °C), and commercial hydrolyzed feather meal (HFM). IVPD did not differ significantly between FFM1, FFM2, and HFM, as they all showed significantly higher digestibility compared to raw feathers (RFs). FFM1, as well as FFM2, had significantly higher histidine and lysine concentrations than RF (p < 0.05), while FFM2 had a significantly lower cysteine content (p < 0.05). Based on fermentation conditions and amino acid composition, FFM2 was considered more suitable for large-scale production and was used in a broiler growth trial. The inclusion of 5% FFM2 in the broiler diet did not significantly affect body weight at 35 days compared to the 5% HFM group (p > 0.05), although both groups showed significantly lower weight gain than the 5% fish meal (FM) group (p < 0.05). The feed conversion ratio and performance efficiency factor did not differ significantly between the FFM2, HFM, and FM groups (p > 0.05). In groups fed diets without supplemental crystalline amino acids, growth performance did not significantly differ between the HFM and FFM2 groups (p > 0.05), although both performed significantly worse than groups with amino acid supplementation. In conclusion, FFM produced by B. velezensis PN1 through solid-state fermentation enhances feather bioavailability in poultry and can completely replace HFM when included at 5% in broiler diets, offering a potential sustainable alternative for poultry nutrition on a commercial scale. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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10 pages, 238 KiB  

Open AccessArticle

Drinking Water Quality Management for Broiler Performance and Carcass Characteristics

by Naser Amir Ebrahimi, Ali Nobakht, Hakan İnci, Valiollah Palangi, Marian Suplata and Maximilian Lackner

World 2024, 5(4), 952-961; https://doi.org/10.3390/world5040048 - 15 Oct 2024

Cited by 1 | Viewed by 1933

Abstract

Objective: This study aimed to assess the impact of water quality as determined by its physical, chemical, and biological composition collected from five distinct points in Maragheh, Iran, on the performance and carcass traits of Ross-308 commercial broilers (mix of male and female) [...] Read more.

Objective: This study aimed to assess the impact of water quality as determined by its physical, chemical, and biological composition collected from five distinct points in Maragheh, Iran, on the performance and carcass traits of Ross-308 commercial broilers (mix of male and female) during the grower (11–24 days) and finisher (25–42 days) periods. Materials and methods: A total of 240 broilers were involved in the study, divided into five treatments with four replicates and 12 birds per replicate. In this study, a randomized design was used. Water samples were collected from five different points, and broilers were provided with these water sources during the grower and finisher periods. Water samples for testing were prepared from the water wells of the meat poultry farms located in the northern, eastern, western, and southern lands, and the experimental farm, using hygienic and scientific methods. Performance parameters, including body weight, feed conversion ratio (FCR), and water intake, were measured. Results: During the grower period, no significant effects on performance and water intake were observed across the different water sources (p > 0.05). However, in the finisher period, significant differences were noted (p ≥ 0.05). The use of water from point A (control group) led to reduced water consumption, body weight, and increased FCR (p < 0.05). The northern water source exhibited the optimum FCR during the finisher period (p < 0.05). Throughout the entire experimental period, the water source significantly influenced broiler performance, with the northern water source (point B) corresponding with the highest weight gain and production index with the least feed intake (p < 0.05). Despite these variations, no significant changes were observed in the broilers’ carcass traits across different water sources (p ≥ 0.05). Conclusions: In conclusion, the study revealed that various drinking water sources, while not significantly impacting carcass quality traits, exerted notable effects on broilers’ performance. The northern water source emerged as particularly favorable, demonstrating superior weight gain and a production index with efficient feed utilization. These findings underscore the importance of water quality in poultry management, particularly during the finisher period, and highlight its potential influence on broiler performance. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

17 pages, 1181 KiB  

Open AccessArticle

Predicting Livestock Farmers’ Attitudes towards Improved Sheep Breeds in Ahar City through Data Mining Methods

by Jabraeil Vahedi, Masoumeh Niazifar, Mohammad Ghahremanzadeh, Akbar Taghizadeh, Soheila Abachi, Valiollah Palangi and Maximilian Lackner

World 2024, 5(4), 848-864; https://doi.org/10.3390/world5040044 - 2 Oct 2024

Viewed by 1158

Abstract

Sheep breeding is one of the most important economic activities in Ahar City, Iran. However, due to traditional production techniques, livestock farmers face the problem of low productivity. To address this issue, traditional breeds can be replaced with improved and high-yielding ones; in [...] Read more.

Sheep breeding is one of the most important economic activities in Ahar City, Iran. However, due to traditional production techniques, livestock farmers face the problem of low productivity. To address this issue, traditional breeds can be replaced with improved and high-yielding ones; in the first stage, this requires the acceptance of these new sheep breeds by the region’s ranchers. This research aimed to evaluate the attitudes of the livestock breeders of Ahar City towards the improved breeds of sheep and the influential factors. We collected data through in-person interviews using a simple random sampling method, surveying 100 sheep breeders in Ahar. The breeders were categorized into three groups based on their attitudes towards improved breeds: negative, indifferent, and positive. Next, we employed data mining-based methods, including multilayer perceptron neural networks, random forest, and random tree algorithms. These helped identify essential variables affecting ranchers’ attitudes. The results showed that several factors contribute to the ranchers’ philosophy, with the number of sheep sold in the past year and the total sheep ownership being the most significant ones. Comparing statistical evaluation criteria, we found that the random tree algorithm outperformed other methods in predicting and classifying livestock farmers, achieving a prediction accuracy rate of 86% for a sample of 100 farmers. Based on our findings, promoting training courses and raising awareness about the benefits of breeding new sheep breeds, along with providing facilities and credits based on economic conditions, can foster a positive attitude among herders. Increasing the number of sheep owned and improving marketing strategies can further enhance this positive outlook. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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15 pages, 16323 KiB  

Open AccessArticle

Vegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development

by Eduardo Galvão Leite das Chagas, Vitor Augusto dos Santos Garcia, Carla Alves Monaco Lourenço, Fernanda Maria Vanin, Cristiana Maria Pedroso Yoshida and Rosemary Aparecida de Carvalho

Foods 2024, 13(18), 2916; https://doi.org/10.3390/foods13182916 - 14 Sep 2024

Viewed by 1473

Abstract

Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables are sources of [...] Read more.

Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables are sources of essential dietary compounds, benefiting from their revalorization. Studies related to the evaluation of the quantity and quality of these vegetables discarded in the retail sector can allow for the proposal of relevant alternatives for their use and the guarantee of food safety. This study aimed to assess wasted vegetables (beetroot, carrot, chayote, and cucumber) in the city of Pirassununga (Brazil) and characterize the purees obtained from these vegetable wastes. The purees were characterized in terms of microbiological aspects, color, proximal and mineral composition, phenolic concentration, and antioxidant activity. It was observed that 90% of the discarded vegetables were free from microbiological contamination and could be considered suitable for consumption according to the adopted classifications. Additionally, the purees had high nutritional levels, such as phenolics and fiber. Thus, considering the high levels of vegetable waste generated in the retail sector, and high value nutritional, vegetable waste could be viable in the development of new products, making it an important retail strategy for the circular economy. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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17 pages, 3121 KiB  

Open AccessArticle

From Food Waste to Sustainable Agriculture: Nutritive Value of Potato By-Product in Total Mixed Ration for Angus Bulls

by Changxiao Shi, Yingqi Li, Huili Wang, Siyu Zhang, Jiajie Deng, Muhammad Aziz-ur-Rahman, Yafang Cui, Lianqiang Lu, Wenxi Zhao, Xinjun Qiu, Yang He, Binghai Cao, Waseem Abbas, Faisal Ramzan, Xiufang Ren and Huawei Su

Foods 2024, 13(17), 2771; https://doi.org/10.3390/foods13172771 - 30 Aug 2024

Viewed by 1462

Abstract

Raw potato fries are a type of potato by-product (PBP), and they have great potential as a partial replacement of grain in animal feeds to improve the environmental sustainability of food production. This study aimed to investigate the effects of replacing corn with [...] Read more.

Raw potato fries are a type of potato by-product (PBP), and they have great potential as a partial replacement of grain in animal feeds to improve the environmental sustainability of food production. This study aimed to investigate the effects of replacing corn with different levels of PBP (0%, 12.84%, 25.65%, and 38.44%) in the total mixed ration (TMR) of Angus bull. Sixty 16-month-old Angus bulls (548.5 ± 15.0 kg, mean ± SD) were randomly assigned to four treatments. The results indicated that with the increase in the substitution amount of PBP, the body weight decreased significantly. The dry matter apparent digestibility and starch apparent digestibility linearly decreased as PBP replacement increased. The feed ingredient composition in the TMR varied, leading to a corresponding change in the rumen microbiota, especially in cellulolytic bacteria and amylolytic bacteria. The abundance of Succiniclasticum in the 12.84% PBP and 38.44% PBP diets was significantly higher than that in the 0% PBP and 25.65% PBP diets. The abundance of Ruminococcus linearly increased. In conclusion, using PBP to replace corn for beef cattle had no negative impact on rumen fermentation, and the decrease in apparent digestibility explained the change in growth performance. Its application in practical production is highly cost-effective and a strategy to reduce food waste. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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21 pages, 960 KiB  

Open AccessArticle

Chlorella vulgaris as a Nutraceutical Source for Broilers: Improving Meat Quality and Storage Oxidative Status

by Iulia Varzaru, Arabela Elena Untea, Tatiana Dumitra Panaite, Raluca Turcu, Mihaela Saracila, Petru Alexandru Vlaicu and Alexandra Gabriela Oancea

Foods 2024, 13(15), 2373; https://doi.org/10.3390/foods13152373 - 27 Jul 2024

Cited by 3 | Viewed by 1556

Abstract

This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers’ diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens [...] Read more.

This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers’ diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens (14 days old), assigned into six treatments, following a 2 × 3 factorial arrangement. A corn–soybean meal diet was supplemented with three levels of C. vulgaris (0% in group C1, 1% in E1, 2% in E2), two levels of vitamin E (0% in C1, 250 ppm in C2), and a combination of them (1% C. vulgaris + 250 ppm vitamin (E3), 2% C. vulgaris + 250 ppm vitamin (E4)). Dietary incorporation of C. vulgaris, including those supplemented with vitamin E, resulted in a significant increase in meat protein content. DPA and DHA levels increased by 2.01-fold and 1.60-fold in the 2% C. vulgaris + vitamin E group. The PUFA/SFA ratio was increased across all dietary treatments (p < 0.0001). HPI and h/H registered the highest values as a result of 2% C. vulgaris supplementation, being linked with a positive effect in lowering cholesterol levels. Supplementation with 2% C. vulgaris and vitamin E exhibited a 1.45-fold increase in vitamin E concentration in thigh meat compared to the control group, being the highest level registered in thigh meat in this experiment. Metmyoglobin concentrations registered lower values in the thigh meat of the experimental groups, while deoxymyoglobin increased in the same groups when compared to the control group. The inclusion of C. vulgaris (1% and 2%) in combination with vitamin E (250 mg/kg) in broiler diets exhibited the best prevention of lipid oxidation after 7 days of refrigerated storage, defined by the highest efficiency factors assessed in terms of secondary oxidation products. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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24 pages, 4039 KiB  

Open AccessReview

Bayesian Meta-Analysis: Impacts of Eating Habits and Habitats on Omega-3 Long-Chain Polyunsaturated Fatty Acid Composition and Growth in Cultured Fish

by Yuanbing Wu, Ania Rashidpour and Isidoro Metón

Animals 2024, 14(14), 2118; https://doi.org/10.3390/ani14142118 - 20 Jul 2024

Viewed by 2019

Abstract

Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFAs) such as eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA) offer protective benefits against various pathological conditions, including atherosclerosis, obesity, inflammation, and autoimmune diseases. Marine fish and seafood are [...] Read more.

Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFAs) such as eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA) offer protective benefits against various pathological conditions, including atherosclerosis, obesity, inflammation, and autoimmune diseases. Marine fish and seafood are the primary sources of n-3 LC-PUFAs in the human diet. However, the inclusion of fish oil in aquafeeds is declining due to limited availability, fluctuating prices, sustainability concerns, and replacement with vegetable oils. While comprehensive narrative reviews on the impact of substituting fish oil with vegetable oil in aquafeeds exist, quantitative studies are relatively scarce and mainly focused on comparing the source of vegetable oils. Herein, we employed, for the first time, a Bayesian meta-analysis approach, collecting research data from 81 articles to quantitatively analyze the effects of dietary n-3 LC-PUFA levels on the n-3 LC-PUFA composition and growth performance in cultured fish. Our findings indicate that with the exception of herbivorous fish, dietary n-3 LC-PUFA levels significantly affect the EPA and DHA levels in the livers and muscles of carnivorous, omnivorous, freshwater, and marine fish. Additionally, the growths of freshwater and herbivorous fish were less affected by changes in dietary n-3 LC-PUFA levels compared to that of carnivorous and marine fish. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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15 pages, 524 KiB  

Open AccessArticle

Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages

by Nikolay Kolev, Desislava Vlahova-Vangelova, Desislav Balev, Stefan Dragoev, Krasimir Dimov, Evgeni Petkov and Teodora Popova

Foods 2024, 13(14), 2194; https://doi.org/10.3390/foods13142194 - 11 Jul 2024

Cited by 1 | Viewed by 1567

Abstract

This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets (Acheta domesticus, HCF) and yellow mealworm (Tenebrio molitor, YMF) in cooked sausages. The technological characteristics of the [...] Read more.

This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets (Acheta domesticus, HCF) and yellow mealworm (Tenebrio molitor, YMF) in cooked sausages. The technological characteristics of the batter, the chemical composition of the sausages, their technological traits and lipid stability during refrigerated storage, as well as their sensory properties, were investigated. The SP, HCF and YMF batters displayed higher pH (p = 0.0025) and stability (p < 0.0001) but a darker colour (p < 0.0001) than the control samples. The addition of SP increased the plasticity of the batter (p = 0.0017), while YMF decreased its structural strength (p = 0.0274). Higher pH and darker colour were detected in SP-, HCF- and YMF-containing sausages; however, the effect of the alternative proteins depended on the duration of storage. The plasticity decreased in the insect-containing sausages (p = 0.0010) and increased over time (p = 0.0136), whereas the elasticity was lower in the YMF group (p < 0.0001). The protein and fat contents were higher (p < 0.0001) in the sausages containing alternative protein. TBARS content decreased over time in these groups. The HCF and YMF sausages received lower scores for their appearance, colour, texture, flavour and taste, suggesting the need for further technological interventions to make such products more attractive to consumers. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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16 pages, 1590 KiB  

Open AccessArticle

The Effects of Flax and Mustard Seed Inclusion in Dairy Goats’ Diet on Milk Nutritional Quality

by Alexandra-Gabriela Oancea, Catalin Dragomir, Arabela Elena Untea, Mihaela Saracila, Ana Elena Cismileanu, Petru Alexandru Vlaicu and Iulia Varzaru

Agriculture 2024, 14(7), 1009; https://doi.org/10.3390/agriculture14071009 - 26 Jun 2024

Cited by 4 | Viewed by 2314

Abstract

Our study evaluated the impact of incorporating flax seeds or a flax and mustard seeds’ mixture into goats’ diets to enhance milk polyunsaturated fatty acids (PUFAs). The incorporation of mustard seeds also aimed to slow the lipid oxidation process. A three-week feeding trial [...] Read more.

Our study evaluated the impact of incorporating flax seeds or a flax and mustard seeds’ mixture into goats’ diets to enhance milk polyunsaturated fatty acids (PUFAs). The incorporation of mustard seeds also aimed to slow the lipid oxidation process. A three-week feeding trial was conducted on 18 lactating goats, randomly distributed in three groups: control (C), FS (replacing 12% of the oil source with flax seeds), and FMS (replacing a quarter of flax seeds with mustard seeds). Flax seed inclusion improved the quality of milk fat by reducing saturated fatty acid concentration (p = 0.004) and increasing PUFA levels (p = 0.001). Both experimental groups significantly lowered the omega 6/omega 3 fatty acid ratio (p < 0.001). The FMS group showed a significantly higher total vitamin E concentration (p = 0.007). The fat oxidation parameters revealed that after 24 h of storage at room temperature, the p-anisidine value increased for the FS group compared to the C group, while the FSM group showed no significant difference, suggesting that the combined inclusion of flax and mustard seeds may prolong milk storage time by mitigating secondary oxidation products. This highlights the potential benefits of incorporating the studied seeds into goats’ diets for improving milk quality and extending its shelf life. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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22 pages, 1412 KiB  

Open AccessEditor’s ChoiceArticle

Comparative Analysis of Black Chokeberry (Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol Bioaccessibility

by Mihaela Saracila, Arabela Elena Untea, Alexandra Gabriela Oancea, Iulia Varzaru and Petru Alexandru Vlaicu

Foods 2024, 13(12), 1856; https://doi.org/10.3390/foods13121856 - 13 Jun 2024

Cited by 11 | Viewed by 2218

Abstract

The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and [...] Read more.

The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and pomace of black chokeberry were assessed. Results showed that leaves had a higher content of polyphenols (61.06 mg GAE/g dw), flavonoids (8.47 mg QE/g), and tocopherols (1172.20 mg/kg) than fruit (27.99 mg GAE/g dw polyphenols, 5.23 mg QE/g flavonoids, 38.48 mg/kg tocopherols) and pomace (22.94 mg GAE/g dw polyphenols, 1.89 mg QE/g flavonoids and 157.19 mg/kg tocopherols), with superior in vitro antioxidant activity. Chlorogenic acids were the dominant phenolic compounds in black chokeberry undigested samples (2.713 mg/g in fruit, 17.954 mg/g in leaves, and 1.415 mg/g in pomace) but are poorly absorbed (bioaccessibility index in intestinal phase of 28.84% for fruit, 8.81% for leaves, and 31.90% for pomace). Hydroxybenzoic acids were highly stable in leaves and fruit during simulated digestion and had high bioaccessibility. In conclusion, residues from black chokeberry processing are also valuable sources of bioactive compounds, but the pomace had higher polyphenol bioaccessibility than leaves and might be a promising supplement for the food industry. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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17 pages, 3570 KiB  

Open AccessArticle

Making Decisions on the Development of County-Level Agricultural Industries through Comprehensive Evaluation of Environmental and Economic Benefits of Agricultural Products: A Case Study of Hancheng City

by Chen Lu, Huaizhou Wang, Xue Li and Zhiyuan Zhu

Agriculture 2024, 14(6), 888; https://doi.org/10.3390/agriculture14060888 - 4 Jun 2024

Cited by 1 | Viewed by 1072

Abstract

This study aims to provide a scientific basis for the development of county-level agricultural industries through a comprehensive evaluation of the environmental and economic benefits of agricultural products. Focusing on Hancheng City in Shaanxi Province, this paper calculates and analyzes the carbon emission [...] Read more.

This study aims to provide a scientific basis for the development of county-level agricultural industries through a comprehensive evaluation of the environmental and economic benefits of agricultural products. Focusing on Hancheng City in Shaanxi Province, this paper calculates and analyzes the carbon emission intensity per unit output value and the economic benefits of major agricultural products, assessing their comprehensive advantage indices. The research methods include data collection, data processing, and model construction, utilizing a bi-factor matrix analysis to explore the balance between environmental sustainability and economic profitability of different agricultural products. The results indicate that pepper and vegetables have the highest comprehensive advantages, demonstrating significant economic and environmental benefits, while soybeans show lower comprehensive advantages, requiring improvements in cultivation techniques and management practices. Based on the research findings, this paper proposes policy and management recommendations for different agricultural products, including focusing on the development of high-comprehensive-advantage products, improving cultivation techniques for low-comprehensive-advantage products, promoting green agricultural technologies, establishing a carbon footprint monitoring system for agricultural products, and strengthening agricultural infrastructure construction. The study’s conclusions provide theoretical support and practical guidance for the agricultural development strategies of Hancheng City and similar regions, contributing to the achievement of sustainable agricultural development and carbon reduction goals. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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23 pages, 1344 KiB  

Open AccessArticle

Assessing the Socio-Economic Benefits and Costs of Insect Meal as a Fishmeal Substitute in Livestock and Aquaculture

by Alberts Auzins, Ieva Leimane, Rihard Reissaar, Jostein Brobakk, Ieva Sakelaite, Mikelis Grivins and Lauma Zihare

Animals 2024, 14(10), 1461; https://doi.org/10.3390/ani14101461 - 14 May 2024

Cited by 5 | Viewed by 2948

Abstract

Sustainability targets set by the United Nations, such as Zero Hunger by 2030, encourage the search for innovative solutions to enhance food production while preserving the environment. Alternative protein sources for feed, while conventional resources like soymeal and fishmeal become more expensive and [...] Read more.

Sustainability targets set by the United Nations, such as Zero Hunger by 2030, encourage the search for innovative solutions to enhance food production while preserving the environment. Alternative protein sources for feed, while conventional resources like soymeal and fishmeal become more expensive and scarcer, is one of the possibilities. Studies on substituting fishmeal with insect meal show promising results in terms of animal growth and feed efficiency. This paper aims to assess the socio-economic benefits and costs of insect meal substituting fishmeal in feed and to highlight the factors influencing performance most. The study evaluates the economic value of insect-based products, waste reduction, and reduced greenhouse gas emissions as socio-economic benefits. It combines empirical data derived from laboratory trials and two case studies covering black soldier fly (Hermetia illucens) and yellow mealworm (Tenebrio molitor). Current analyses reveal negative socio-economic balances, emphasizing that reduction of operating and investment costs through upscaling and technological advancements can give a positive move, as well as factors such as current market valuations for nutrients can change significantly. Thus, a negative balance at the moment does not mean that insect rearing, and larva processing are not desirable from a long-term socio-economic perspective. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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17 pages, 895 KiB  

Open AccessArticle

Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation

by Arabela Elena Untea, Alexandra-Gabriela Oancea, Petru Alexandru Vlaicu, Iulia Varzaru and Mihaela Saracila

Foods 2024, 13(10), 1514; https://doi.org/10.3390/foods13101514 - 13 May 2024

Cited by 7 | Viewed by 1815

Abstract

Blackcurrant (Ribes nigrum L.) is a berry bush widely cultivated in Europe for producing juices, jams, jellies, and syrups. In addition to berries, blackcurrant leaves and pomace, as byproducts, have also been shown to have health-promoting effects. Static digestion, simulating oral, gastric, [...] Read more.

Blackcurrant (Ribes nigrum L.) is a berry bush widely cultivated in Europe for producing juices, jams, jellies, and syrups. In addition to berries, blackcurrant leaves and pomace, as byproducts, have also been shown to have health-promoting effects. Static digestion, simulating oral, gastric, and small intestinal digestion, was applied, and blackcurrant leaves, fruits, and pomace and the polyphenol bioaccessibility were evaluated in terms of recovery index. The results were related to sample type, and the recovery index presented higher values in the case of fruits, indicating this morphological part of blackcurrant as the most bioaccessible. The antioxidant potential of blackcurrant was evaluated using four different methods, with the leaves proving to be a significant and powerful antioxidant compared to fruits and pomace. The counteracting potential of inhibiting the oxidation process was evaluated using in vitro-induced lipid peroxidation and the inhibition potential of superoxide and hydroxyl anions. The antioxidant evaluation and the inhibition of biological and non-biological radicals indicate the leaf extract is the most powerful antioxidant studied. Also, the results proved that not only fruits but also the blackcurrant byproducts (pomace and leaves) are promising sources of bioaccessible antioxidants with potential benefits in animal nutrition. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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16 pages, 4404 KiB  

Open AccessArticle

Biofortification and Valorization of Celery byproducts Using Selenium and PGPB under Reduced Nitrogen Regimes

by Jacinta Collado-González, María Carmen Piñero, Ginés Otálora Alcón, Josefa López-Marín and Francisco M. del Amor

Foods 2024, 13(10), 1437; https://doi.org/10.3390/foods13101437 - 7 May 2024

Viewed by 1490

Abstract

Due to climate change and exacerbated population growth, the search for new sustainable strategies that allow for greater food productivity and that provide greater nutritional quality has become imperative. One strategy for addressing this problem is the combined use of fertilization with a [...] Read more.

Due to climate change and exacerbated population growth, the search for new sustainable strategies that allow for greater food productivity and that provide greater nutritional quality has become imperative. One strategy for addressing this problem is the combined use of fertilization with a reduced dose of nitrogen and biostimulants. Celery processing produces a large amount of waste with its concomitant pollution. Therefore, it is necessary to address the valorization of its byproducts. Our results revealed reductions in the biomass, Na, P, Mn, B, sugars, and proteins in the byproducts and increased lipid peroxidation, Fe (all celery parts), and K (byproducts) when the N supplied was reduced. Plants inoculated with Azotobacter salinestris obtained a greater biomass, a higher accumulation of K (byproducts), a build-up of sugars and proteins, reduced concentrations of P, Cu, Mn, B, Fe (petioles), and Zn (byproducts), and reduced lipid peroxidation. The application of Se at 8 μM reinforced the beneficial effect obtained after inoculation with Azotobacter salinestris. In accordance with our results, edible celery parts are recommended as an essential ingredient in the daily diet. Furthermore, the valorization of celery byproducts with health-promoting purposes should be considered. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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17 pages, 270 KiB  

Open AccessReview

Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review

by Jae-Hoon Lee, Tae-Kyung Kim, Min-Cheol Kang, Minkyung Park and Yun-Sang Choi

Animals 2024, 14(5), 819; https://doi.org/10.3390/ani14050819 - 6 Mar 2024

Cited by 5 | Viewed by 4682

Abstract

Cultured meat production relies on various cell types, including muscle stem cells (MuSCs), embryonic stem cell lines, induced pluripotent cell lines, and naturally immortalized cell lines. MuSCs possess superior muscle differentiation capabilities compared to the other three cell lines, making them key for [...] Read more.

Cultured meat production relies on various cell types, including muscle stem cells (MuSCs), embryonic stem cell lines, induced pluripotent cell lines, and naturally immortalized cell lines. MuSCs possess superior muscle differentiation capabilities compared to the other three cell lines, making them key for cultured meat development. Therefore, to produce cultured meat using MuSCs, they must first be effectively separated from muscles. At present, the methods used to isolate MuSCs from muscles include (1) the pre-plating method, using the ability of cells to adhere differently, which is a biological characteristic of MuSCs; (2) the density gradient centrifugation method, using the intrinsic density difference of cells, which is a physical characteristic of MuSCs; and (3) fluorescence- and magnetic-activated cell sorting methods, using the surface marker protein on the cell surface of MuSCs, which is a molecular characteristic of MuSCs. Further efficient and valuable methods for separating MuSCs are expected to be required as the cell-based cultured meat industry develops. Thus, we take a closer look at the four methods currently in use and discuss future development directions in this review. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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13 pages, 4241 KiB  

Open AccessArticle

Nutritional, Textural, and Sensory Attributes of Protein Bars Formulated with Mycoproteins

by Xiao-Yan You, Yue Ding, Qing-Yun Bu, Qin-Hong Wang and Guo-Ping Zhao

Foods 2024, 13(5), 671; https://doi.org/10.3390/foods13050671 - 23 Feb 2024

Cited by 5 | Viewed by 4939

Abstract

Research accumulated over the past decades has shown that mycoprotein could serve as a healthy and safe alternative protein source, offering a viable substitute for animal- and plant-derived proteins. This study evaluated the impact of substituting whey protein with fungal-derived mycoprotein at different [...] Read more.

Research accumulated over the past decades has shown that mycoprotein could serve as a healthy and safe alternative protein source, offering a viable substitute for animal- and plant-derived proteins. This study evaluated the impact of substituting whey protein with fungal-derived mycoprotein at different levels (10%, 20%, and 30%) on the quality of high-protein nutrition bars (HPNBs). It focused on nutritional content, textural changes over storage, and sensory properties. Initially, all bars displayed similar hardness, but storage time significantly affected textural properties. In the early storage period (0–5 days), hardness increased at a modest rate of 0.206 N/day to 0.403 N/day. This rate dramatically escalated from 1.13 N/day to 1.36 N/day after 5 days, indicating a substantial textural deterioration over time. Bars with lower mycoprotein levels (10%) exhibited slower hardening rates compared with those with higher substitution levels (20% and 30%), pointing to a correlation between mycoprotein content and increased bar hardness during storage. Protein digestibility was assessed through in vitro gastric and intestinal phases. Bars with no or low-to-medium levels of mycoprotein substitution (PB00, PB10, and PB20) showed significantly higher digestibility (40.3~43.8%) compared with those with the highest mycoprotein content (PB30, 32.9%). However, digestibility rates for all mycoprotein-enriched bars were lower than those observed for whey-protein-only bars (PB00, 84.5%), especially by the end of the intestinal digestion phase. The introduction of mycoprotein enriched the bars’ dietary fiber content and improved their odor, attributing a fresh mushroom-like smell. These findings suggest that modest levels of mycoprotein can enhance nutritional value and maintain sensory quality, although higher substitution levels adversely affect texture and protein digestibility. This study underscores the potential of mycoprotein as a functional ingredient in HPNBs, balancing nutritional enhancement with sensory acceptability, while also highlighting the challenges of textural deterioration and reduced protein digestibility at higher substitution levels. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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21 pages, 14367 KiB  

Open AccessArticle

Seeds of Cross-Sector Collaboration: A Multi-Agent Evolutionary Game Theoretical Framework Illustrated by the Breeding of Salt-Tolerant Rice

by Yusheng Chen, Zhaofa Sun, Yanmei Wang, Ye Ma and Weili Yang

Agriculture 2024, 14(2), 300; https://doi.org/10.3390/agriculture14020300 - 13 Feb 2024

Cited by 3 | Viewed by 2202

Abstract

In the context of global food security and the pursuit of sustainable agricultural development, fostering synergistic innovation in the seed industry is of strategic importance. However, the collaborative innovation process between seed companies, research institutions, and governments is fraught with challenges due to [...] Read more.

In the context of global food security and the pursuit of sustainable agricultural development, fostering synergistic innovation in the seed industry is of strategic importance. However, the collaborative innovation process between seed companies, research institutions, and governments is fraught with challenges due to information asymmetry and bounded rationality within the research and development phase. This paper establishes a multi-agent evolutionary game framework, taking the breeding of salt-tolerant rice as a case study. This study, grounded in the theories of information asymmetry and bounded rationality, constructs a two-party evolutionary game model for the interaction between enterprises and research institutions under market mechanisms. It further extends this model to include government participation, forming a three-party evolutionary game model. The aim is to uncover the evolutionary trends in collaborative behavior under various policy interventions and to understand how governments can foster collaborative innovation in salt-tolerant rice breeding through policy measures. To integrate the impact of historical decisions on the evolution of collaborative innovation, this research employs a delay differential equation (DDE) algorithm that takes historical lags into account within the numerical simulation. The stability analysis and numerical simulation using the DDE algorithm reveal the risk of market failure within the collaborative innovation system for salt-tolerant rice breeding operating under market mechanisms. Government involvement can mitigate this risk by adjusting incentive and restraint mechanisms to promote the system’s stability and efficiency. Simulation results further identify that the initial willingness to participate, the coefficient for the distribution of benefits, the coefficient for cost sharing, and the government’s punitive and incentivizing intensities are crucial factors affecting the stability of collaborative innovation. Based on these findings, the study suggests a series of policy recommendations including enhancing the initial motivation for participation in collaborative innovation, refining mechanisms for benefit distribution and cost sharing, strengthening regulatory compliance systems, constructing incentive frameworks, and encouraging information sharing and technology exchange. These strategies aim to establish a healthy and effective ecosystem for collaborative innovation in salt-tolerant rice breeding. While this research uses salt-tolerant rice breeding as a case study, the proposed cooperative mechanisms and policy suggestions have universal applicability in various agricultural science and technology innovation scenarios, especially when research meets widespread social needs but lacks commercial profit drivers, underscoring the essential role of government incentives and support. Consequently, this research not only contributes a new perspective to the application of evolutionary game theory in agricultural science and technology innovation but also offers empirical backing for policymakers in advancing similar collaborative innovation endeavors. Full article

(This article belongs to the Topic The New Era of Food and Agriculture: Sustainable Strategies to Achieve Zero Hunger)

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