Suchergebnisse

Sustainable irrigation strategies in Southeast Spain (one of the most arid regions in Europe) are essential to fight against desertification and climate change mitigation. In this way, Fondillón production is based on rain-based vineyards, over-ripe Monastrell grapes, and non-alcohol fortification. Thus, Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin, recognized by the European Union in its E-bachus database. The study aim was to evaluate the effect of the aging (solera factor) on Fondillón: (i) basic enological parameters (e.g., total, and volatile acidity), (ii) chromatic characteristics, (iii) antioxidant activity (ABTS•+, FRAP and DPPH•), (iv) total contents of condensed tannins and anthocyanins, (v) volatile composition, (vi) sensory profile, and (vii) overall liking. Experimental data proved that the wine (1960 solera) with the highest total contents of condensed tannins and anthocyanins and total antioxidant activity was the most liked by Spanish consumers. Experimental results clearly established a positive relationship among Fondillón chemical composition, its antioxidant activity, and overall consumer liking. Exceptional harvest with grapes having extremely high antioxidant power (e.g., 1960 solera) will result, even more than 50 years later, in high quality wines with high consumer acceptance and a high monetary worth.

Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin (Alicante, Spain) and recognized by the European Union in its E-Bacchus database. The aims of this study were (i) to evaluate the degree of consumer acceptance and satisfaction towards Fondillón, (ii) to establish key drivers controlling consumer satisfaction, and (iii) to establish a general profile of the typical Fondillón consumer. The experiment consisted of three complementary studies: (i) a descriptive sensory analysis of five Fondillón samples representing all samples being marketed, (ii) an affective test using wine consumers (n = 100), and (iii) an online questionnaire to identify the main characteristic of a Fondillón consumer (n = 294). The main consumption drivers were good balance, intense floral and fruity notes, and long aftertaste. The current typical Fondillón consumer is a 42–52 year-old man, with a higher education level, with a 25,000–50,000 euros/year income, and who drinks it mainly at home. The online study showed that 50% of respondents do not consume Fondillón because they do not know it, because it is very expensive, or because it is not so easy to find. Therefore, producers should improve their communication campaigns and distribution networks as key parts of their marketing strategies regarding Fondillón.

22 páginas.- 2 figuras.- 5 tablas.- 62 referencias.- Supplementary Materials: The following are available online at http://www.mdpi.com/2073-4395/10/10/1470/s1, Table S1: Mean values of morphological and chemical parameters of irrigation treatments (T1, T2, T3, and T4) for 3 years (2017, 2018, and 2019) and Table S2: Mean values of functional and sensorial parameters of irrigation treatments (T1, T2, T3, and T4) for 3 years (2017, 2018, and 2019). ; Global warming enhances the rainfall and temperature irregularity, producing a collapse in water resources and generating an urgent need for hydro-sustainable thinking in agriculture. The aim of this study was to evaluate the correlation between the water stress of almond trees and quality parameters of fruits, after 3 years of experiments, with the objective of establishing quality markers necessary in the certification process of hydroSOStainable almonds. The results showed positive correlations among the stress integral (SI) and dry weight, color coordinates (L*, a* and b*), minerals (K, Fe, and Zn), organic acids (citric acid), sugars (sucrose, fructose, and total sugars), antioxidant activity, and fatty acids [linoleic acid, polyunsaturated (PUFA)/monounsaturated (MUFA) ratio, PUFA and SFA, among others]. As well as negative correlations of SI with water activity, weight (almond, kernel, and shell), kernel size, minerals (Ca and Mg), fatty acids (oleic acid, oleic/linoleic ratio, MUFA, and PUFA/SFA ratio), and sensory attributes (size, bitterness, astringency, benzaldehyde, and woody). Finally, this research helped to prove key quality parameters that can be used as makers of hydroSOStainable almonds. In addition, it was demonstrated that controlling water stress in almond trees by using deficit irrigation strategies can lead to appropriate yields, improve the product quality, and consequently, lead to a final added value. © 2020 by the authors. Licensee MDPI, Basel, Switzerland. ; This research was funded by the Spanish Government (Ministerio de Ciencia e Innovacion (MCI), Agencia Estatal de Investigacion (AEI), through a coordinated research project (hydroSOS) including the Universidad Miguel Hernández de Elche (AGL2016-75794-C4-1-R, Productos hidroSOStenibles: identificación de debilidades y fortalezas, optimización del procesado, creación de marca propia, y estudio de su aceptación en el mercado europeo, hydroSOS foods) and the Universidad de Sevilla (AGL2016-75794-C4-4-R); these projects have been also funded by Fondo Europeo de Desarrollo Regional (FEDER) "Una manera de hacer Europa", (MCI/AEI/FEDER, UE). ; Peer reviewed

Water scarcity is one of the top five key global risks over the last years, and agriculture is the major and least efficient user of fresh water. In this scenario, the "hydroSOStainable" concept has been developed and registered to protect fruits and vegetables cultivated with a volume of water below the crop evapotranspiration. The purpose of this experimental study was to investigate how the information influence the consumer liking and preference of the roasting almonds labelled as "hydroSOStainable" and "conventional", although belonged to the same sample. Thus, we explored 300 consumers (Seville, Spain (high levels of water stress) versus Donostia, Spain and Wroclaw, Poland (regions with no water stress)) preference and acceptance of roasted almonds using satisfaction degree, CATA and willingness to pay questions. The present study demonstrated that both location and sociodemographic aspects influenced consumers perception and liking. Consumers living in areas with water restrictions were more susceptible to be influenced by the hydroSOStainable/conventional concept, while consumers from regions without water restrictions would need more information to choose a sustainable product. Both man and women, centennials and millennials scored higher the supposed hydroSOStainable almonds, while generation X was not really influenced by the information effect. Finally, 77% of consumers, regardless of location, were willing to pay a higher price for the almonds labelled "hydroSOStainable". Consequently, these results provide valuable information for the government and food industry about consumer choice regarding sustainable products, depending on the location, knowledge, and sociodemographic aspects.

Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%–29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries.

Citation: Koppel, K., Higa, F., Godwin, S., Gutierrez, N., Shalimov, R., Cardinal, P., . . . Chambers, E. (2016). Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America. Foods, 5(3), 14. doi:10.3390/foods5030066 ; Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%-29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries.

6 páginas.-- 4 tablas.-- 12 referencias.-- Comunicación oral presentada en el XIII Simposio Hispano-Portugués de Relaciones Hídricas en las Plantas "Aprendiendo a optimizar el uso del agua en las plantas para hacer de nuestro entorno un ambiente más sostenible" Libro de resúmenes . 18 – 20 de octubre de 2016 Pamplona (España) y organizado por El Grupo de Fisiología del Estrés en Plantas (Unidad asociada al CSIC) ; The non-climateric character of pomegranate (P. granatum) fruit underlines the importance of determining the optimum harvest time to improve fruit quality. The effect of irrigation withholding during 6, 15, 25 and 36 d before harvest was evaluated in order to clarify whether fruit ripening is critical or non-critical from the yield, fruit characteristics and composition point of view. The results indicated that this phenological period is critical because irrigation is essential during most of this phenological period to achieve maximum yield. However, a 6 d of irrigation restriction at the end of ripening period can be used as a tool to come early harvest time, saves irrigation water, enhances the bioactive compounds (anthocyanins, phenolic compounds, punicalagin and ellagic acid) and increases the price of the fruit without affecting marketable yield and fruit size. ; This research was supported by MINECO (CICYT/FEDER AGL2013-45922-C2-1-R and AGL2013-45922-C2-2-R). This work is a result of the PR internship (19925/IV/15) funded by the Fundación Séneca - Agencia de Ciencia y Tecnología de la Región de Murcia (Seneca Foundation - Agency for Science and Technology in the Region of Murcia) under the Jiménez de la Espada Program for Mobility, Cooperation and Internationalization. AG and ZNC were funded by a FPU and an AECID grant from the Spanish Government, respectively. ; Peer Reviewed