Cowpea is a drought and heat tolerant grain pulse. It contains high levels of polyphenols, with some profiles not commonly found in other pulses. The major polyphenols common to all cowpea varieties are phenolic acids derivatives (148–1176 μg/g), and flavonol glycosides (27–1060 μg/g). Some varieties also contain anthocyanins (875–3860 μg/g), and/or flavan-3-ols (2155–6297 μg/g). The flava-3-ols (tannins) are dominated by monomers, mostly catechin-7-O-glucoside. This likely makes cowpea tannins more bioavailable, while limiting their potential antinutritional properties. Cowpea also contains beneficial bioactive peptides. Evidence suggests significant anti-inflammatory effect, and benefits against cancer, diabetes, and cardiovascular disease of cowpea polyphenols and peptides, with potential synergistic interactions. Polyphenol profile has a major impact on these properties, thus varieties can be selected for targeted benefits. With its agronomic advantages, nutritional, and health benefits, cowpea is likely to play an increasing role as ingredient in modern food applications.
What do we do when we eat? In the second part of this contribution the fivefold typology offered in the first part is supplemented by three (more or less) theological approaches on the basis of the concepts of recycling, kenosis and superfluous joy. In an inconclusive proposal it is suggested that eating is best understood as a form of intimacy, not enmity. Indeed, one becomes what one eats. One litmus test for any adequate theological interpretation of eating is an eschatological one: would “eternal life” involve both eating and predation, eating but not predation, or no eating and therefore no predation? What kind of life would that be? Or is our last best hope merely for life on earth to continue as long as possible, if not forever?
While there are various ethical concerns that are raised in terms of genetically modified (GM) food, there seems to be excellent arguments both for and against most of them. In this article I will argue that ethical concern over the possible destructive socio-economic effects is, however, the area where Christian theological ethics may make the most meaningful contribution. This may also be expressed as the notion of collective sin. An understanding of sin as collective, a mutual situation that we all share and that not only refers to individuals transgressions, but also the very structures and systems that make up our world is particularly helpful in discussing GM food through the lenses of a doctrine of sin. This notion also underlines the socio-economic dangers, where large corporations hold a virtual monopoly over the production and selling of GM food, understanding power as “power over” and domination. The article intends to reflect on this understanding and how it may add value to the larger discussions on the ethical concerns surrounding GM food.
Temperature and good sanitation practices are important factors for controlling growth of microorganisms. Fresh produce is stored at various temperatures to ensure quality and to prolong shelf life. When foodborne pathogens survive and grow on fresh produce at storage temperatures, then additional control strategies are needed to inactivate these pathogens. The aim of this study was to determine how temperatures associated with deciduous fruit processing and storage facilities (0.5, 4, and 21°C) affect the growth and/or survival of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus under different nutrient conditions (nutrient rich and nutrient poor) and on simulated contact surfaces (vinyl coupons). Information on the growth and survival of foodborne pathogens at specific deciduous fruit processing and storage temperatures (0.5°C) is not available. All pathogens except E. coli O157:H7 were able to survive on vinyl coupons at all temperatures. L. monocytogenes proliferated under both nutrient conditions independent of temperature. S. aureus was the pathogen least affected by nutrient conditions. The survival of foodborne pathogens on the vinyl coupons, a model system for studying surfaces in fruit preparation and storage environments, indicates the potential for cross-contamination of deciduous fruit products under poor sanitation conditions. Foodborne pathogens that can proliferate and survive at various temperatures under different nutrient conditions could lead to fruit cross-contamination. Temperature mismanagement, which could allow pathogen proliferation in contaminated fruit packing houses and storage environments, is a concern. Therefore, proper hygiene and sanitation practices, removal of possible contaminants, and proper food safety management systems are needed to ensure food safety.
Foodborne disease outbreaks associated with fresh produce irrigated with contaminated water are a constant threat to consumer health. In this study, the impact of irrigation water on product safety from different food production systems (commercial to small‐scale faming and homestead gardens) was assessed. Hygiene indicators (total coliforms, Escherichia coli), and selected foodborne pathogens (Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7) of water and leafy green vegetables were analyzed. Microbiological parameters of all irrigation water (except borehole) exceeded maximum limits set by the Department of Water Affairs for safe irrigation water. Microbial parameters for leafy greens ranged from 2.94 to 4.31 log CFU/g (aerobic plate counts) and 1 to 5.27 log MPN/100g (total coliforms and E. coli). Salmonella and E. coli O157:H7 were not detected in all samples tested but L. monocytogenes was present in irrigation water (commercial and small‐scale farm, and homestead gardens). This study highlights the potential riskiness of using polluted water for crop production in different agricultural settings.
What do we do when we eat? In the first part of this contribution it is observed that
this question is surprisingly seldom addressed in philosophical, ethical and
theological literature in such a way that the evolutionary rootedness of human
eating, the role of predation and the necessity of death in any form of eating are
addressed. A crude typology of interpretations of the act of eating is offered on the
basis of concepts such as survival, human (male) supremacy, asceticism, hedonistic
consumption and conspicuous consumption. It is argued that all of these positions
remain unsatisfactory in the sense that they cannot do justice simultaneously to
scientific, ecological, cultural, ethical and theological considerations. The underlying problem is that the need for predation is either employed as a point of
departure or minimised, if not avoided or denied.
“The climate of the Southern African region is moving towards drier and hotter regimes. Livestock production will be significantly affected by the change and variability of climate, yet the response to climate change in the region has been unco-ordinated and sporadic. The drought of 2015/2016, which has been the most severe in 35 years, has forced policymakers to rethink this issue. As a result, SADC has recently drawn up a Regional Climate Change Strategy and Action Plan to co-ordinate adaptation and mitigation efforts in the region. Many countries in Southern Africa have limited climate change frameworks for the agricultural sector, and still less for the livestock sector. The region is endowed with a rich diversity of livestock, contributing significantly to the agricultural gross domestic product (GDP). Livestock will be adversely affected by increases in temperature, reduced rainfall and other aspects of climate change. Livestock production itself contributes to climate change but smart adaptation initiatives can result in fewer and more efficient animals. Opportunities exist to use indigenous animal genetic resources and green technologies, which can form part of carbon-neutral, climate-smart production systems. It is important to create regional networks where experiences are shared and lessons learnt to enhance effective adaptation of the livestock sector in the region.”
The need for greener extraction procedures that are quick and efficient has prompted the evolution of pressurized hot water extraction (PHWE). Here, the extraction of flavonoids from Bidens pilosa was demonstrated using PHWE at 50°C, 100°C and 150°C. The extracts were analyzed on UPLC-qTOF-MS/MS and 28 flavonoids of different classes were identified. Further analysis of the data using principal component analysis revealed differential distribution patterns of the identified molecules. In overall, the extraction yield increased proportionately with increasing temperature. It can thus be deduced that PHWE is an excellent extraction method of flavonoids from plant tissues. Again, this study reiterates B. pilosa as a rich source of flavonoids.
Amylose–lipid complexes (ALCs) are classified as resistant starch types III or V. This paper reviews the ALCs production methods and health benefits and provides an outlook of the future. ALCs can be produced in the lab to obtain pure compounds; lipids (mostly fatty acids or monoacyl glycerol) are added to starch and heat‐processed in excess water by extrusion cooking or steam‐jet cooking to produce the starch–lipid complexes. However, information concerning the occurrence of ALCs in foods such as cereals and root‐based porridges is limited. ALCs include the portion of starch that resists digestion by human pancreatic amylase in the small intestine and thus reaches the colon to be fermented by gut microbes. ALCs are of great nutritional interest because it may have physiological effects similar to dietary fibre. The regular consumption of foods containing ALCs has been shown to reduce blood glucose levels in humans and the proliferation of colon cancer in rats. ALCs are a potential fat replacement in food and can encapsulate bioactive compounds with fatty acid esters.