Thirty-two expert stakeholder (e.g., consumer advice center, state parliament at regional level, European Network for Rural Development, university and research center, chamber of tourism, rural development association, and social cooperative enterprise) interviews were conducted to examine consumer attitudes, values and preferences in relation to short food supply chains. These stakeholders have expertise in policy, consumer behaviour, the tourism sector and regulation. The interviewees represented the views of consumers, producers, and other actors who work with or within short food supply in seven European countries (Belgium, Germany, Greece, Hungary, the Netherlands, Spain, and Switzerland). Consumers were generally perceived to be aware of the environmental impact of food production. In terms of preferences, consumers would like to shop for local food the way they shop at the supermarket: having variety of products, accessibility, and availability. The relative lack of convenience and high prices associated with short food supply chains products were seen as the major barriers to their purchase. Consumers were thought to buy the products because of health and environmental benefits, a desire to support their local community, and a preference for tradition. However, relatively few consumers purchase products regularly from SFSC. The main segments are people who believe in short food supply chains values, middle class families with young children and elderly people. More can be done to educate and engage consumers regarding these chains, and market research is needed to inform which strategy is likely to be most effective in specific contexts such as the regional level.

Bromelain is a proteolytic enzyme that can be found in all parts of pineapple plant varieties. Pineapple crown (PC) has higher bromelain activity than other pineapple wastes such as peels and leaves. This study isolated bromelain from one variety of PC, namely Honi, and determined the optimum drying temperature as well as concentration of ammonium sulphate to obtain the best bromelain characteristics such as protein content, unit activity and specific activity. Honi PC was dried at various drying temperatures (35, 40, 45, 50, and 55 °C), and then extracted and purified using ammonium sulphate in various concentrations (20, 40, 60, and 80%), in order, to get bromelain. Furthermore, the yield of isolated bromelain was calculated and the protein content, unit activity and specific activity of bromelain characterised. The highest yield of crude bromelain (CB) was achieved at 35 °C. However, the highest protein level, unit activity and specific activity of CB were achieved at 55 °C (p < 0.05). Purification of CB using concentrations of ammonium sulphate in the range 40 to 80% resulted in a higher protein level (p < 0.05). The highest unit activity and specific activity of bromelain were achieved at a 60% concentration of ammonium sulphate (p < 0.05). 55 °C and 60% were the optimum drying temperature and concentration of ammonium sulphate respectively to achieve the best characteristics (2.16% protein level, 1.61 U/mL unit activity and 0.75 U/mg specific activity) for bromelain isolated from Honi PC. Honi PC isolated bromelain was shown to inhibit the browning reaction on apple fruits. The agroindustry waste product, Honi PC, has potential as a future alternative bromelain source.

The coffee of Arabica Kintamani is one of the most popular coffees in the world due to its specific taste. The quality of coffee beans depends on the post-harvest and processing method. Dry processing and wet processing are the most popular methods used and each process produces different quality coffee beans. The objective of this research was to study and analyze various processing methods of coffee beans and to determine the best processing method to apply by the farmers and processors. This research consisted of three processing methods for the coffee namely dried processing (natural); wet processing; and semi-wet processing (honey). The research used a randomized complete design with one factor and five replications. The study showed that dry processing (natural) produced good quality coffee beans compared with wet or semi-wet processing, with significantly higher polyphenols content of 40.80 ± 0.053 mg GAE g−1 , approximately the same caffeine content (1.19 ± 0.016 %), significantly higher antioxidant activity (% DPPH) 89.53 ± 0.229 % with an EC50 equal to 102.44 ± 0.130 mg L−1 , similar lightness 13.63 ± 8.281 and a significantly lower moisture content of 7.54 ± 0.474 %. This indicated that dry processing could be used as an alternative processing method by farmers and processors due to it being easier, cheaper, with more efficient water use as well as giving a product contained the highest levels of polyphenols and antioxidant activity that are good for human health.

The research aimed to study the effect of drying processes (spray and freeze drying), and feed concentrations (80%, 65% and 50% of plant in water, w/w) on physicochemical and microbiological characteristics of star gooseberry (Sauropus androgynus), ceylon spinach (Basella alba), and cowslip creeper (Telosma minor ). After drying, the powder recovery of herbal plant powders was up to 77.47%. The aw and moisture content of spray-dried powder (SDP) were lower than that of freeze-dried powder (FDP). The drying method did not significantly affect nutritional values of both powders, whereas the feed concentrations markedly affected the nutritional values of the powders. The fibre and fat contents of powder prepared from 80% feed concentration had the highest values (p<0.05). The dried star gooseberry powder was rich in protein (13.01-16.81%) and fibre (5.03-5.52%). The colour of FDP represented a smaller change than that of SDP. The dried powders prepared by 80% showed the highest solubility, up to 85.44%. The microbial counts of SDP were lower than that of FDP. The colour might well have been preserved by freeze drying, whereas a low moisture and microbial count were likely due to the spray drying.

This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C.

This study aimed to identify the barriers and facilitators of consumers purchasing from short food supply chains (SFSC). Eight focus groups were conducted with consumers in the rural and urban areas of Germany, Spain, Hungary and Greece. Participants generally felt that increasing the convenience of purchasing SFSC products (in terms of a proximal location and being able to purchase a wide range of produce in one place) was a prerequisite for them to buy such products. Food quality in terms of taste, freshness and organic status were also taken into account in purchase decisions, and there appears to be a greater focus on health rather than the environmental implications of organic production, although the environmental aspects are also appreciated. Some participants also like the idea of supporting their local community through purchasing from local producers and/or retailers. It was believed that small-scale production and SFSC result in better quality food, but participants had less confidence in the hygiene and food safety standards of SFSC compared to longer chains. Participants thought that consumers would purchase local food if they could more easily access a variety of local food in one place, such as through supermarkets, cooperatives, farm shops and markets, or an online platform that aggregates producers.

Coffee is a popular beverage, and it contains caffeine, a psychoactive substance. Consuming coffee may reduce the risk of developing Alzheimer’s disease (AD). However, the association between the reduced risk of developing AD and the consumption of coffee is controversial. Therefore, we conducted a systematic literature review and quantitative synthesis meta-analysis that included dose-response analysis on the relationship between the consumption of coffee and the risk of developing AD. Based on PRISMA guidelines, we analysed standard databases of journals published between January 1999 and May 2020. We included the two population-based cohort studies and one case-control study. All studies included looked at the association between consuming many cups of coffee, the amount of coffee consumed in milligrams per day and the risk of developing AD. The systematic literature review and meta-analysis had 1670 participants with follow-up years that ranged from 5 to 21. The consumption of moderate or 3-5 cups per day reduces the risk of developing AD. The pooled relative risk and 95% confidence interval of the 3 included studies were 0.63 (0.3, 1.54). Dose-response curve analysis appears to be U-shaped. The results of the forest plot showed that there is low heterogeneity between the studies. Plotting the funnel plot and the Galbraith plot demonstrated publication bias of the three included studies. More prospective and long-term studies have to be conducted in other countries to determine the exact risk of developing AD.

gboma is a leafy vegetable commonly consumed in Benin, which plays an important role in food security. This study assessed the handling and preservation practices as well as quality attributes of gboma along the supply chain in Southern Benin. A survey among 785 people (285 producers, 180 whole salers/retailers, and 326 consumers) living in four Departments of Benin was conducted to evaluate the consumption frequency, the transportation mode, the preservation methods and quality attributes of gboma during purchasing. The survey revealed that, in general, gboma sauce is consumed twice to three times a month in all the departments covered. Different practices, including humidification, were used to preserve the leaves during selling. Traditional baskets or old clothes were used for the transportation and storage of gboma. Important quality attributes mostly used by actors during purchasing were freshness and color followed by physical damage and, to a lesser extent, weight and leaf surface at different degrees. gboma is currently sold in informal markets; however, improving handling and selling practices could preserve the freshness of this leafy vegetable that could then be placed in conventional supermarkets. Thereby, the selling and consequently the production level will increase, with positive impact on the income of producers.

The use of natural products in sausages has become a new trend for health reasons. A natural product that could be incorporated into sausages is an extract of the senduduk (Melastoma malabathricum L.) leaf. Senduduk is an abundant shrub herb in Indonesia. This kind of plant is mostly used as a traditional medical remedy and as an ingredient in some culinary recipes. This study was carried out to investigate the effect of an aqueous extract of senduduk leaf (SLE) on the antioxidant, antimicrobial and physicochemical properties of beef sausage. Four treatments were used: ingredients consisting of beef, vegetable oil, skim milk, tapioca, salt, phosphate, ice cubic, garlic, pepper, dan nutmeg as a Control; the Control ingredients plus 0.01% of butylated hydroxytoluene (BHT); the Control ingredients plus 0.83% of SLE (SLE-1), and the Control ingredients plus 1.1% of SLE (SLE-2). All ingredients of each formula were homogenously blended and the sausage mix was cooked. The addition of BHT and SLE affected the proximate composition, with the moisture content decreasing as the duration of chilled storage increased. The addition of SLE lowered the pH and aw value and both tended to increase during chilled storage. SLE also enhanced the WHC of the sausages which increased in value during chilled storage. The addition of BHT and SLE could increase the antioxidant activity of the sausages as indicated by scavenging DPPH free radicals. SLE in sausages could inhibit microbial growth during chilled storage. It can be summarized that the addition of an aqueous extract of senduduk could improve the physicochemical, antioxidant and antimicrobial properties of beef sausages.

Short food supply chains (SFSCs) are alternative food chains that have gained ground and contribute to the global food system's sustainable transition. To explore how to enhance their capacity to act and benefit society at large, we turned to scholarly and policy work on Social Innovation (SI). We concentrated on understanding what SI in SFSCs is and how it may stimulate their potential, following a two-phase approach. In Phase 1, employing a two-step systematic literature review, we generated a rich database of SI definitions, but no suitable definition was found. We proceeded to craft a domain-specific systems-centred definition, positing that SFSCs can be seen as social living systems, while SIs in SFSCs may be seen as processes that bring about change (e.g., new mentalities) and result in the creation of sustainable value for the actors involved and beyond. With the aid of an additional scholarly review, we also determined that the drivers of SI that matter are those that secure actor engagement in the co-design and co-development stages of SI (e.g., training). In Phase 2, we attempted to empirically validate the findings from Phase 1 in 12 Community of Practice (CoP) events in nine European countries. We found partial support for the SI definition, strong support for the vital role of trust, and concluded that, in any SFSC, it is critical to have a group of dedicated actors that have realized their role as (co-)leaders in co-shaping their own future.