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Polymethoxyflavonoids (PMFs) are a large group of compounds belonging to the more general class of flavonoids that possess a flavan carbon framework decorated with a variable number of methoxy groups. Hydroxylated polymethoxyflavonoids (HPMFs), instead, are characterized by the presence of both hydroxyl and methoxy groups in their structural unities. Some of these compounds are the aglycone part in a glycoside structure in which the glycosidic linkage can involve the −OH at various positions. These compounds are particular to Citrus genus plants, especially in fruits, and they are present mainly in the peel. A considerable number of PMFs and HPMFs have shown promising biological activities and they are considered to be important nutraceuticals, responsible for some of the known beneficial effects on health associated with a regular consumption of Citrus fruits. Among their several actions on human health, it is notable that the relevant contribution in controlling the intracellular redox imbalance is associated with the inflammation processes. In this work, we aim to describe the status concerning the chemical identification and the anti-inflammatory activity of both PMFs and HPMFs. In particular, all of the chemical entities unambiguously identified by isolation and complete NMR analysis, and for which a biochemical evaluation on the pure compound was performed, are included in this paper.

Plums are a large group of closely related stone fruit species and hybrids of worldwide economic importance and diffusion. This review deals with the main aspects concerning plum agrobiodiversity and its relationship with current and potential contributions offered by breeding in enhancing plum varieties. The most recent breeding achievements are revised according to updated information proceeding from relevant scientific reports and official inventories of plum genetic resources. A special emphasis has been given to the potential sources of genetic traits of interest for breeding programs as well as to the need for efficient and coordinated efforts aimed at efficaciously preserving the rich and underexploited extant plum agrobiodiversity. The specific objective of this review was to: (i) analyze and possibly evaluate the degree of biodiversity existing in the cultivated plum germplasm, (ii) examine the set of traits of prominent agronomic and pomological interest currently targeted by the breeders, and (iii) determine how and to what extent this germplasm was appropriately exploited in breeding programs or could represent concrete prospects for the future.

The public catering sector has important responsibilities in seeking a change toward more sustainable choices for many aspects related to the environmental impacts of their services. The environmental impact of production processes can be studied through life cycle assessment (LCA), which allows a greater awareness of choices and has rarely been applied to catering. In this work, we studied the impacts of two dishes (braised meat and cauliflower meatballs) in a school canteen, their impacts were studied using the daily energy requirement (expressed in kcal) as a functional unit. Global warming potential (GWP) and nonrenewable energy (NRE) were calculated starting from the supply of raw materials up to distribution. Electricity and the act of cooking the meatballs accounted for more than 60% of the measured impact in terms of GWP, whereas, less markedly, they dominated in terms of nonrenewable energy used. In the case of braised meat, the total impact was, however, attributable to the life cycle of the meat (between 60% and 76%) and the consumption of electricity (between 19% and 27%), whereas for all other factors, the contribution was never particularly high. Additionally, a discussion on the correct functional unit to be used proposed the environmental impact of different recipes as an additional criterion for nutritionists during the composition of the menu. An integrated system appears important for changing policies and behaviors and the application of LCA can be a tool capable of contributing to the construction of a holistic instrument of sustainability.

Since the mid-1990s, there has been a growing interest among consumers and producers in downscaling to a local level the length of the agri-food chains as a solution for fairer and more sustainable food production systems. From the point of view of consumption, the attribute “local” is assuming an important role in defining food purchasing preferences, both in terms of expectations of product quality and in terms of its perceived relevance in determining the supply chain sustainability. This research aims to define how individuals’ perception of local production influences the definition of “local” among consumers based on a survey submitted to a sample of 500 consumers in North-Western Italy. The paper provides: (i) a semantic map built on keywords adopted by the respondents to describe local production; (ii) a categorization of food consumers divided in clusters on the basis of their eating styles; and (iii) a characterization of consumers clusters according to the preferences and knowledge expressed towards local production. The results show that consumers’ awareness and attitudes towards the concept of the “local” are influenced by the joint effect of their socio-demographic profile and their food consumption style, with some unexpected evidences that would deserve to be deepen with further research. However, given this uncertainty, three main traits seem to characterize the consumers attitude towards the “local”: a positive relation among the dimensions of environment, local development and product quality and the strength of the link between local production and the reduction of the length of the supply chain. Ultimately, territoriality is perceived as an index of higher product quality (seasonal, therefore fresh and genuine).

This study explores the processability, mechanical, and thermal properties of biocompostable composites based on poly (butylene adipate-co-terephthalate) (PBAT) as polymer matrix and microcrystalline cellulose (MCC) derived from softwood almond (Prunus dulcis) shells (as-MCC) as filler at two different weight concentration, i.e., 10 wt% and 20 wt%. The materials were processed by melt mixing and a commercial MCC (c-MCC) was used as filler comparison. The fibrillar shape of as-MCC particles was found to change the rheological behavior of PBAT, particularly at the highest concentration. The melt mixing processing allowed obtaining a uniform dispersion of both kinds of fillers, slightly reducing the L/D ratio of as-MCC fibers. The as-MCC particles led to a higher increase of the elastic modulus of PBAT if compared to the c-MCC counterparts. Both the MCC fillers caused a drastic reduction of the elongation at break, although it was higher than 120% also at the highest filler concentrations. DSC analysis revealed that both MCC fillers poorly affected the matrix crystallinity, although as-MCC induced a slight PBAT crystallinity increase from 8.8% up to 10.9% for PBAT/as-MCC 20%. Therefore, this work demonstrates the great potential of MCC particles derived from almond shells as filler for biocompostable composites fabrication.

This research explored the preferences and buying habits of a sample of 620 consumers of fresh-cut, ready-to-eat salads. A best&ndash, worst scaling approach was used to measure the level of preference stated by individuals regarding 12 attributes for quality (intrinsic, extrinsic and credence) of fresh-cut salads. The experiment was carried out through direct interviews at several large-scale retail outlets in the Turin metropolitan area (north-west of Italy). Out of the total number of questioned consumers, 35% said they did not consume fresh-cut salads. On the contrary, the rest of the involved sample expressed the highest degree of preference towards the freshness/appearance attribute, followed by the expiration date and the brand. On the contrary, attributes such as price, organic certification and food safety did not emerge as discriminating factors in consumer choices. Additionally, five clusters of consumers were identified, whose preferences are related both to purchasing styles and socio-demographic variables. In conclusion, this research has highlighted the positive attitude of consumers towards quality products backed by a brand, providing ideas for companies to improve within this sector and implement strategies to answer the needs of a new segment of consumers, by determining market opportunities that aim to strengthen local brands.

A sustainable future for the community is one of the objectives established by the European Union Agenda 2030. Furthermore, sustainable consumption has been identified as one of the possible trajectories for sustainable development. It is for this reason that food production, distribution and consumption ways cannot be overlooked for sustainability achievement, as well as the consumer&rsquo, s related perception. In this research the Best&ndash, Worst scaling methodology was adopted to explore the priorities declared by a sample of 801 consumers among 12 different sustainability definitions selected from the scientific literature. The choice experiment was carried out through face-to-face interviews during two food and wine events closely related to the sustainability theme in the food sector. The respondents considered as sustainability priority definition the &ldquo, preservation of natural resources&rdquo, followed by &ldquo, decent working conditions&rdquo, and &ldquo, accessibility for everyone to healthy and safe food&rdquo, Moreover, 5 consumer&rsquo, s clusters were identified according to the priorities assigned to the different sustainability definitions, as well as to individuals socio-demographic characteristics. The description of the priorities assigned by the clusters to the different sustainability definitions have also been described as guidelines for consumer attitudes towards the different sustainability dimensions (environmental, social, economic and governance).