FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products

Gluten-free foods (GF) availability on supermarket shelves is growing and it is expected to continue expanding in the years ahead. These foods have been linked to a lower content of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), molecules that trigger gastrointestinal symptoms in sensitive persons. In this study, the FODMAP content of 25 cereal-based GF foods in Spain (breakfast cereals, pasta, bread, biscuits, bakery products, and dough and puff pastry) and 25 gluten-containing equivalents (GC) available in the same supermarket were analysed and compared. Lactose, fructose, glucose, sorbitol, mannitol, raffinose, stachyose and fructans were quantified. In a like-by-like analysis, GF foods were found to generally contain fewer FODMAPs than their GC counterparts. The ingredients used in the manufacture of GF cereal-based foods may contribute to this fact. When the individually wrapped size was considered, the proportion of samples classified as high-FODMAPs in GC and GF foods showed a trend towards fewer samples in the GF. However, not all the GF samples were low-FODMAP. Altogether, our findings provide essential information for FODMAP content databases of GF products in Spain.

Effect of Abiotic Treatments on Agricultural Plastic Waste: Efficiency of the Degradation Processes

In this study, four different plastic materials usually used in the agricultural sector (polystyrene film (PS), polyethylene terephthalate film (PET), low-density polyethylene film (LDPE) and linear low-density polyethylene film (LLDPE)) were subjected to different abiotic treatments, including photo-oxidation (ultraviolet and e-beam radiation) and thermochemical treatments, to enhance polymer degradation. The extensive use of these polymers leads to large amounts of plastic waste generation, including small plastic pieces, known as microplastics, which affect the quality of the agricultural environment, including soil fertility and quality. Therefore, polymer degradation strategies are needed to effectively reduce plastic waste to protect the agricultural sector. The degree of polymer degradation was assessed by the use of thermal and spectroscopic analyses, such as TGA and FTIR. In addition, efficiency, cost-benefits, and potential side-effects were also evaluated to propose the optimal degradation strategy to reduce plastic waste from the point of view of efficiency. The results obtained showed that the pre-treatments based on photo-oxidation (ultraviolet B and C and e-beam radiation) were more efficient and had a better cost-benefit for the degradation of the polymers studied in relation to the thermochemical treatments. Specifically, ultraviolet photo-oxidation worked well for PS and PET, requiring low energy and medium times. However, e-beam radiation was recommended for PE (LDPE and LLDPE) degradation, since high energy and long times were needed when ultraviolet energy was applied to this polymer. Furthermore, the overall efficiency of the plastic degradation of pre-treatments should be studied using a multicriteria approach, since FTIR assessments, in some cases, only consider oxidation processes on the plastic surface and do not show the potential integrity changes on the plastic probes.

Cultivation of Melilotus officinalis as a source of bioactive compounds in association with soil recovery practices

Introduction

Melilotus officinalis is a Leguminosae with relevant applications in medicine and soil recovery. This study reports the application of Melilotus officinalis plants in soil recovery and as a source of bioactive compounds.

Methods

Plants were cultivated in semiarid soil under four different fertilizer treatments, urban waste compost at 10 t/ha and 20 t/ha, inorganic fertilizer and a control (no fertilizer). Agronomic properties of soil (pH, EC, soil respiration, C content, macro- and microelements) were analyzed before and after treatment. Also, germination, biomass, element contents, and physiological response were evaluated. Metabolite composition of plants was analyzed through Fourier-transform ion cyclotron resonance mass spectrometry (FT-ICR MS).

Results and discussion

Results showed a significant enhancement of the soil microbial activity in planted soils amended with compost, though there were no other clear effects on the soil physicochemical and chemical characteristics during the short experimental period. An improvement in M. officinalis germination and growth was observed in soils with compost amendment. Metabolite composition of plants was analyzed through Fourier-transform ion cyclotron resonance mass spectrometry (FT-ICR MS). Principal Component and Agglomerative Hierarchical Clustering models suggest that there is a clear separation of the metabolome of four groups of plants grown under different soil treatments. The five most important discriminative metabolites (annotated) were oleamide, palmitic acid, stearic acid, 3-hydroxy-cis-5-octenoylcarnitine, and 6-hydroxynon-7- enoylcarnitine. This study provides information on how the metabolome of Melilotus might be altered by fertilizer application in poor soil regions. These metabolome changes might have repercussions for the application of this plant in medicine and pharmacology. The results support the profitability of Melilotus officinalis cultivation for bioactive compounds production in association with soil recovery practices.

Is Dairy Effluent an Alternative for Maize Crop Fertigation in Semiarid Regions? An Approach to Agronomic and Environmental Effects

Simple Summary

Dairy effluent can be an environmental problem if it is not properly managed. Several application technologies exist for its reuse as a source of nutrients in agricultural crops. Our study provides new information on GHG emissions after the application of dairy effluent through a subsurface drip irrigation system on a semiarid soil of the southern Pampean Region (Argentina). In addition, some edaphic properties are compared with conventional chemical fertilization on the yield of a corn crop, contributing as a proposal for an improvement in agricultural sustainability.

Abstract

The reuse of effluents from intensive dairy farms combined with localized irrigation techniques (fertigation) has become a promising alternative to increase crop productivity while reducing the environmental impact of waste accumulation and industrial fertilizers production. Currently, the reuse of dairy effluents through fertigation by subsurface drip irrigation (SDI) systems is of vital importance for arid regions but it has been poorly studied. The present study aimed to assess the greenhouse gas (GHG) emissions, soil properties, and crop yield of a maize crop fertigated with either treated dairy effluent or dissolved granulated urea applied through an SDI system at a normalized N application rate of 200 kg N ha⁻¹. Fertilizer application was divided into six fertigation events. GHG fluxes were measured during fertigation (62-day) using static chambers. Soil properties were measured previous to fertilizer applications and at the harvest coinciding with crop yield estimation. A slight increase in soil organic matter was observed in both treatments for the 20–60 cm soil depth. Both treatments also showed similar maize yields, but the dairy effluent increased net GHG emissions more than urea during the fertigation period. Nevertheless, the net GHG emissions from the dairy effluent were lower than the theoretical CO₂eq emission that would have been emitted during urea manufacturing or the longer storage of the effluent if it had not been used, showing the need for life-cycle assessments. Local-specific emission factors for N₂O were determined (0.07%), which were substantially lower than the default value (0.5%) of IPCC 2019. Thus, the subsurface drip irrigation systems can lead to low GHG emissions, although further studies are needed.

Bacterial and fungal community dynamics during different stages of agro-industrial waste composting and its relationship with compost suppressiveness

Composting is an advantageous and efficient process for recycling organic waste and producing organic fertilizers, and many kinds of microorganisms are involved in obtaining quality compost with suppressive activity against soil-borne pathogens. The aim of this work was to evaluate the main differences in the effects of three composting piles on the whole bacterial and fungal communities of baby-leaf lettuce crops and to determine the specific communities by high-throughput sequencing related to suppressiveness against the soil-borne plant pathogen Pythium irregulare- (P. irregulare). Compost pile A was composed of 47% vineyard pruning waste, 34% tomato waste and 19% leek waste; pile B was composed of 54% vineyard pruning waste and 46% tomato waste; and pile C was composed of 42% vineyard pruning waste, 25% tomato waste and 33% olive mill cake. The temperature and the chemical properties of the piles were monitored throughout the composting process. In addition, the potential suppressive capacity of the three composts (C_A, C_B and C_C) against P. irregulare in baby-leaf lettuce was assessed. We found that the bacterial community changed according to the composting phases and composting pile and was sensitive to chemical changes throughout the composting process. The fungal community, on the other hand, did not change between the composting piles and proved to be less influenced by chemical properties, but it did change, principally, according to the composting phases. All composts obtained were considered stable and mature, while compost C_C showed higher maturity than composts C_A and C_B. During composting, the three piles contained a greater relative abundance of Bacterioidetes, Proteobacterias and Actinobacterias related to the suppression of soil-borne pathogens such as Pythium irregulare. Composts C_A and C_B, however, showed higher suppressiveness against P. irregulare than compost C_C. Deeper study showed that this observed suppressiveness was favored by a higher abundance of genera that have been described as potential suppressive against P. irregulare, such as Aspergillus, Penicillium, Truepera and Luteimonas.

The influence of feedstocks and additives in 23 added-value composts as a growing media component on Pythium irregulare suppressivity

Alternative materials with added-value functions, such as phytopathogen suppression and biostimulant and/or biofertilising activity, have been proposed as peat substitutes in growing media. The aim of this work was to evaluate the effect of 23 agro-industrial composts as components of growing media for baby-leaf lettuce transplant production and their activity against the plant pathogen Pythium irregulare. The composts were produced by mixing different starting feedstocks-tomato waste, leek waste, olive mill cake and vineyard pruning waste-with different additives (coffee, thyme, lavender and rockrose waste), which were incorporated at the beginning of the maturation phase. The results obtained indicated that the composts were mature enough to be used as growing media. The fresh weight of the lettuce plants grown with the different composts was significantly higher than in plants obtained with peat. Composts with the coffee additive produced higher lettuce fresh weight, while those with thyme yielded a lower fresh weight. Moreover, composts as components of growing media showed significantly higher P. irregulare suppressiveness than peat. The composts with additives produced lower lettuce fresh weight than composts without additives, but showed higher suppressiveness. Composts with additives showed opposite results depending on whether they were exposed to pathogens or not. Composts with additives showed opposite results according to pathogen pressure or not. Out of all the composts studied, the compost with tomato waste and leek waste as the initial feedstock, and lavender as an additive, showed the highest suppressive capacity. After lettuce harvesting, the growing media with composts showed significantly lower concentrations of P. irregulare than peat. Principal Component Analysis (PCA) revealed that the growing media with compost can be grouped together according to the additive type.

Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach

Very diverse cutting and cooking intensity processes are currently used in small artisan dairies to manufacture Idiazabal cheese. The combination of the technical settings used during cheese manufacturing is known to affect cheese composition and yield, as well as whey losses. However, the information regarding the effect on microstructure and texture of cheese is scarce, especially in commercial productions. Therefore, the effect of moderate- and high-intensity cutting and cooking processes on whey losses, curd-grain characteristics, microstructure and cheese properties, and yield were analyzed. Three trials were monitored in each of 2 different small dairies during the cheesemaking of Idiazabal cheese, which is a semihard cheese made from raw sheep milk. The role and know-how of the cheesemakers are crucial in these productions because they determine the cutting point and handle semi-automatic vats. The 2 dairies studied used the following settings: dairy A used moderate-intensity cutting and cooking conditions, and dairy B used high-intensity cutting and cooking settings. Multiple relationships between cheese-processing conditions and curd, whey, and cheese properties as well as yield were obtained from a partial least square regression analysis. An increased amount of fat and casein losses were generated due to a combination of an excessively firm gel at cutting point together with high-intensity cutting and cooking processes. The microstructural analysis revealed that the porosity of the protein matrix of curd grains after cooking and cheese after pressing was the main feature affected, developing a less porous structure with a more intense process. Moderate-intensity cutting and cooking processes were associated with a higher cheese yield, regardless of the longer pressing process applied. No significant differences were observed in cheese composition. After 1 mo of ripening, however, the cheese was more brittle and adhesive when the high-intensity cutting and cooking process was applied. This could be associated with the composition, characteristics, and size distribution of curd grains due to differences in the compaction degree during pressing. These results could help to modify specific conditions used in cheesemaking, especially improving the process in those small dairies where the role of the cheesemaker is crucial.

FODMAP Intake in Spanish Population: Open Approach for Risk Assessment

Fermentable oligo-, di- and monosaccharides and polyols’ (FODMAP) were related with intestinal complications. The present study aimed to determine the FODMAP consumption of Spanish children, adolescents and adults, analyzing the real FODMAP risk of foods, and to set an open methodology for the measurement of this intake in other regions as well as nutrient intake assurance. Total fructan analysis was performed analytically in eighty-seven food samples. Daily intake of FODMAPs, fiber and micronutrients was calculated by combining the food composition for selected fermentable carbohydrates with the national food consumption stratified by age in an open software. Spanish child and adolescent total FODMAP consumption was settled as 33.4 ± 92.4 and 27.3 ± 69.0 g/day, respectively. Both intakes were higher than that of the adult population (21.4 ± 56.7 g/day). The most important food sources of lactose, excess of fructose and total fructan, considering their content and dietary intake were different between age groups. The contribution of these foods to dietary calcium and fiber and the consequent risk of deficiency if they are withdrawn was highlighted. We demonstrated the relevance of stratifying the total FODMAP intake by age. An open approach for FODMAP intake quantification and nutrient control was provided.

New Software for Gluten-Free Diet Evaluation and Nutritional Education

Following a gluten-free diet (GFD) is the only treatment for celiac disease. This diet must ensure the absence of gluten but also needs to be nutritionally balanced. Dietitians working in this field cannot properly evaluate energy and nutrient intake of celiac people because dietary programs available on the market do not contain the nutritional composition of gluten-free products (GFP). Here we present a new GFD evaluation software that contains more than 700 gluten-free rendered foodstuffs and their macronutrient composition. Apart from diet evaluation and design, the software represents a tool for nutritional education as well, since it shows diet appropriacy and indicates how to promote balanced self-care. Moreover, anthropometric and biochemical data or symptoms presence and diet adherence can be recorded and evaluated. This open free software, can be downloaded in its app format for mobiles and tablets. Software evaluation indicated its correct functionality and the importance of assessing a GFD with GFP instead of with their gluten-containing analogues. Thus, this software represents an essential e-Health tool, not only for proper GFD evaluation, but also for improving life quality of celiac and gluten sensitive people.

Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions

The technological conditions of cheese-making affect cheese yield and compound losses in the whey, especially the processes of cutting and cooking. Although significant compositional and functional differences have been reported among animal species, there is a lack of studies on the effects of cheese-making technology on cheese yield and losses for sheep milk. Thus, we examined the cheese-making settings in 8 small rural dairies working with raw sheep milk and their effects on cheese yield and compound losses in whey during the cheese-production season. Actual cheese yield varied in 2 to 3 kg of cheese/100 kg of milk among dairies due to the cheese-making conditions, particularly the duration of cutting and cooking and the final cooking temperature. The combination of the conditions used during cutting and cooking, especially, determined fat losses in the whey. Fat losses were increased with high-speed and short cutting time settings together with high stirring speed and long duration of cooking. Additionally, cheese-makers should adapt the cutting and cooking conditions to the seasonal variations of milk composition, especially during early summer, when fat losses in the whey are higher. Our results suggest that it could be useful to use approximately 10 to 15 min of cutting time and moderate cooking speed and duration. The data reported in this study may assist the improvement of the cheese-making process in small rural dairies using sheep milk, where facilities are limited and the role of the cheese-maker is crucial.

Characterization of curd grain size and shape by 2-dimensional image analysis during the cheesemaking process in artisanal sheep dairies

The size and shape of curd grains are the most important parameters used by cheesemakers to decide when to end the cutting or stirring processes during cheesemaking. Thus, 2-dimensional image analysis was used to measure the characteristics of curd grains in commercial cheese productions carried out by artisanal sheep dairies. Dairies used different technical settings for cutting and stirring steps, causing differences in the size and shape of curd grains. A linear relationship between total revolutions used for cutting and stirring and curd particle size was established. However, particle size distributions after curd cutting and stirring were highly heterogeneous. Actual cheese yield was correlated with particle size and cutting revolutions, whereas curd grain shape and fat loss were associated with stirring conditions by a multivariate approach. Image analysis of the size and shape of curd grains gives useful information for determining characteristics related to cheese yield and quality and may contribute to improving and controlling the cheesemaking process in small artisanal dairies.