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Monitoring is essential to ensure that environmental goals are being achieved, including those of sustainable agriculture. Growing interest in environmental monitoring provides an opportunity to improve monitoring practices. Approaches that directly monitor land cover change and biodiversity annually by coupling the wall-to-wall coverage from remote sensing and the site-specific community composition from environmental DNA (eDNA) can provide timely, relevant results for parties interested in the success of sustainable agricultural practices. To ensure that the measured impacts are due to the environmental projects and not exogenous factors, sites where projects have been implemented should be benchmarked against counterfactuals (no project) and control (natural habitat) sites. Results can then be used to calculate diverse sets of indicators customized to monitor different projects. Here, we report on our experience developing and applying one such approach to assess the impact of shaded cocoa projects implemented by the Instituto de Manejo e Certificação Florestal e Agrícola (IMAFLORA) near São Félix do Xingu, in Pará, Brazil. We used the Continuous Degradation Detection (CODED) and LandTrendr algorithms to create a remote sensing-based assessment of forest disturbance and regeneration, estimate carbon sequestration, and changes in essential habitats. We coupled these remote sensing methods with eDNA analyses using arthropod-targeted primers by collecting soil samples from intervention and counterfactual pasture field sites and a control secondary forest. We used a custom set of indicators from the pilot application of a coupled monitoring framework called TerraBio. Our results suggest that, due to IMAFLORA's shaded cocoa projects, over 400 acres were restored in the intervention area and the community composition of arthropods in shaded cocoa is closer to second-growth forests than that of pastures. In reviewing the coupled approach, we found multiple aspects worked well, and we conclude by presenting multiple lessons learned., Competing Interests: The authors have declared that no competing interests exist., (Copyright: This is an open access article, free of all copyright, and may be freely reproduced, distributed, transmitted, modified, built upon, or otherwise used by anyone for any lawful purpose. The work is made available under the Creative Commons CC0 public domain dedication.)

This research aimed to study the effects of packaging and storage temperature on the shelf-life of an extra virgin olive oil (EVOO) as it can occur in most points of sale. The evolution of the chemical and sensory characteristics of an EVOO, initially stored in stainless steel silos under nitrogen at 12-18 °C, was evaluated after packaging. Tinplate tin (TT) and greenish glass (GG), the most used packaging containers, and temperatures of 6 and 26 °C were taken into consideration. After 125 days from packaging all the samples maintained clearness, green and yellow reflections and the positive sensory notes of bitterness and pungency of the starting EVOO. Shelf-life of EVOO was significantly affected by different storage conditions: oil samples stored in GG at 6 °C preserved for the most part the positive attributes, whereas those stored in TT at 26 °C showed a significant presence of the rancid flavor due to oxidative processes. Moreover, samples stored in GG at 6 °C maintained the highest bitterness intensity and did not show defects at the end of the storage period. The results suggest that storage in GG at a low temperature could represent a promising storage condition to slow-down the oil degradation during market storage.

While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenolic compounds extracted from wastewater produced during physical refining. In this study; we aimed to: (i) verify the effectiveness of a multi-step extraction process to recover the high-added-value phenolic compounds contained in wastewater derived from the preliminary washing degumming step of the physical refining of vegetal oils; (ii) evaluate their potential application for the stabilization of olive oil obtained with refined olive oils; and (iii) evaluate their antioxidant activity in an in vitro model of endothelial cells. The results obtained demonstrate the potential of using the refining wastewater as a source of bioactive compounds to improve the nutraceutical value as well as the antioxidant capacity of commercial olive oils. In the conditions adopted, the phenolic content significantly increased in the prototypes of phenol-enriched olive oils when compared with the control oil.

Although many studies on the different aspects of alcoholic fermentation are available in the literature, it is still difficult to identify the possible causes of the slowing-down or stuck of fermentations, even if the change of some compositional parameters (D-glucose/D-fructose and glycerine produced/hexoses converted ratios) could be assumed as sound signals of a possible deviation from the usual Saccharomyces metabolic pathways. The reason why alcoholic yeasts preferably metabolise D-glucose rather than D-fructose was investigated by a kinetic model based on six functional parameters having a well-defined chemical-physical meaning. The time evolution of different initial concentrations of D-glucose and D-fructose, dissolved in a model solution simulating a must (citrate buffer at pH 3.4 inoculated by a commercial strain of Saccharomyces cerevisiae), was investigated adding or not ethanol to the reaction medium. When a reduced amount of ethanol was dissolved in the reaction medium, the time evolution of the fermentation rates of these two sugars did not differ significantly, to diversify rather strongly when the alcoholic concentration increased. The hypothesised mathematical model accounts for this particular kinetic behaviour. In fact, only the sensitivity to ethanol showed by the enzymatic protein involved in the limiting steps of the fermentation process of these two sugars differed significantly, the enzymatic transformation of D-fructose being more sensitive to ethanol than D-glucose. This difference was able to justify the different kinetic behaviours shown by the two sugars when ethanol concentration in the reaction medium increased., (Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.)