scholarly journals From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3283
Author(s):  
Rosa Direito ◽  
João Rocha ◽  
Bruno Sepodes ◽  
Maria Eduardo-Figueira
Keyword(s):  
Food Products ◽  
Health Impact ◽  
Edible Films ◽  
Green Plant ◽  
Antioxidant Compounds ◽  
Diospyros Kaki ◽  
Phytochemical Profile ◽  
Diabetes And Obesity ◽  
Global Food ◽  
Global Food Crisis

Persimmon (Diospyros kaki L.) fruit’s phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.

Effective Supply Chain Management Strategy for Food Products

2010 ◽  
Vol 1 (3) ◽  
pp. 62-74 ◽  
Author(s):  
Witaya Krajaysri
Keyword(s):  
Supply Chain ◽  
Supply Chain Management ◽  
Management Strategy ◽  
Close Relationships ◽  
Relationship Management ◽  
Food Products ◽  
Mutual Relationship ◽  
Chain Management ◽  
Global Food ◽  
Global Food Crisis

This paper explores and extends the supply chain management strategy for food products effectively and efficiently through analysis of insights to linked partnerships within the supply chain due to the possibility of a global food crisis. The required solution is a collaboration of all parties in the supply chain since an effective supply chain management strategy (ESCMS) for food products is through proper insight between linked partnerships, including customer satisfaction through service quality, well-defined requirements and expectations, effective and clear communication, mutual relationship management, and close relationships from partnerships. ESCMS for food products must have the strategy of supply-to-stock and supply-to-order (efficient and responsive), effective collaboration within the supply chain, well-defined expectations and requirements, effective communication and information flow, mutual relationship management, and close relationships as partners. This insight of linked partnership throughout the supply chain would contribute by reducing and solving problems such as over supply, inconsistency of price (high and low), global food supply, and the conflict among partnerships, including an increase in the consistency of farmers’ careers.

Changing behavior as a policy tool for enhancing food security

Water Policy ◽  
2012 ◽  
Vol 14 (S1) ◽  
pp. 106-120 ◽  
Author(s):  
Magdy A. Hefny
Keyword(s):  
International Markets ◽  
Arab Countries ◽  
Food Crisis ◽  
Policy Tool ◽  
Recent Developments ◽  
The Media ◽  
Media Reports ◽  
Traditional Approaches ◽  
Global Food ◽  
Global Food Crisis

Recent developments in international markets point to a dramatic food crisis all over the world. The media today is repeatedly dominated by staggering reports on the global food crisis, soaring crop prices and demands for bio-fuels, raising fears of political instability. Since 2002, media reports have mostly highlighted the dramatic situation of food insecurity. The Arab region is most seriously affected by the global food crisis. It is clear that the root causes of ‘the Arab springs’ and revolutions underway in various Arab countries are not only a desire for transformation to a more democratic political system but also desire for the realization of social justice among citizens, the eradication of poverty and hunger, and a narrowing of the gap between rich and poor. This paper addresses the need for a change in individual and societal behavioral patterns. It addresses the need for communities to assist governments in preventing and managing water-related food crises. It brings together world waters in its complexities, with new dimensions of institutional context and cultural norms. The effectiveness of ongoing traditional approaches may be limited without additional measures and tools to help governments understand how to engage in cooperative behavioral change.

scholarly journals The Current State of the Agricultural Sector in the Context of Food Security in Ukraine

2020 ◽  
Vol 22 (1) ◽  
pp. 112-118
Author(s):  
Karina Utenkova ◽  
Keyword(s):  
Sustainable Development ◽  
Food Security ◽  
Agricultural Production ◽  
Agricultural Sector ◽  
Food Products ◽  
Economic Security ◽  
Animal Origin ◽  
Global Food Security ◽  
Security Index ◽  
Global Food

Introduction. The article is devoted to the problems of agricultural development as a basis for ensuring food security in Ukraine. Food security is one of the important components of economic security, which creates a basis for further progress and development of the state. Achieving food security is one of the Global Goals for Sustainable Development by 2030, set by the UN to member countries at the Summit on Sustainable Development. The purpose of the article is to reveal the problems and prospects for the development of the agricultural sector in the context of ensuring food security in Ukraine. Results. It has been determined that the contribution of agricultural production to the GDP in Ukraine is quite significant. According to the results of 2018, 89% of agricultural enterprises have received a profit. The consumption of main types of food products by the population of Ukraine is less than the scientifically substantiated norms, namely: the actual consumption of meat is 64% of the norm; milk and dairy products – 52%; eggs – 94.8%; fish – 59%; fruits, berries and grapes – 53%. At the same time, there is a steady increase in the share of agricultural products in the structure of exports (in 2019 – 44.2%). According to the Global Food Security Index, Ukraine does not have the best positions and yields not only to all European countries, but also to those countries to which it exports food. Conclusions. Ukraine occupies the 76th out of 112 positions in the 2019 Global Food Security Index. Problems that pose potential threats to food security are acute, particularly, the lack of balance in the diet of Ukrainians. Due to the products of animal origin, the caloric value of the diet is provided only by 28% at the optimal level of 55%. The share of the population’s expenditures on food products is unacceptably high: more than half of the total aggregate expenditures, which is higher than the similar indicators of the EU countries by 3-5 times. The increase in agricultural production should take place in compliance with environmental norms and international food quality standards.

Sign in / Sign up

Export Citation Format

Share Document