The sprouts of various seeds have garnered considerable regard amid consumers due to its verdure, crispiness, and germination potential, offering a cost-effective and straightforward process. The moist and warm conditions are very conducive to germination, fostering the growth of microorganisms and thereby raising food safety concerns. The aim of the study was to investigate the impact of ozone on Enterobacteriaceae counts by subjecting wheat (Triticum aestivum) grains, alfalfa (Medicago sativa), radish (Raphanus sativus) and broccoli (Brassica oleracea) seeds to ozone gas treatment. Additionally, the grain and seeds were rinsed with ozonised water during germination. Three different treatment methods were employed for seeds and grains. In the first method, samples were exposed to ozone gas at 20 ppm for 10 minutes, with subsequent rinsing every 12 hours during germination until the rinse water appeared visually clean, at a concentration of 2.0 mg LE−1 of ozone. The second method involved rinsing with ozonised water at a concentration of 2.0 mg LE−1 for durations of 20, 40, and 60 minutes. The third method — treated with ozone gas at 50 ppm and the exposure time of 1, 2, 3, 4 and 5 h. Untreated samples were used as controls. Evaluation of the samples revealed that Enterobacteriaceae was virtually undetectable in dry seeds. However, after 72 hours of germination in both the control and ozone-treated sprouts and following 7 days of storage at 4±2 °C, Enterobacteriaceae were found at an average of 7 to 8.1 log CFU gE−1 in all samples, irrespective of the treatment method. Additionally, mould was observed only in wheat and radish sprouts during the assessment period. The study showed that there was no significant reduction in the number of mesophilic aerobic and facultative anaerobic microorganisms, moulds and Enterobacteriaceae then treated with ozone gas.

Climate change poses a significant threat to agricultural productivity, necessitating a comprehensive understanding of its implications for both agricultural firms and capital lenders. This systematic literature review aims to elucidate emerging trends in addressing climate-related risks in agriculture and credit sectors. Drawing from a rigorous analysis of 39 articles sourced from Scopus and Web of Science databases, three key thematic dimensions have emerged: (i) agricultural lending and credit risk, (ii) green principles and sustainability, and (iii) the context of developing countries. From the impact of climate change on the recoverability of loans to the imperative of transitioning towards a greener and more sustainable economy, alongside the nuanced challenges faced by agriculture in developing countries, we analysed prominent and recent literary approaches. The findings underscore the need to integrate climate change considerations into agricultural and credit policies. Policymakers and financial institutions should prioritize climate education for farmers and promote sustainable financial approaches. Anticipated climate risks will impact lenders’ capital reserves, necessitating portfolio adjustments. A deep understanding of climate change’s interplay with agriculture lending and credit risk is vital, urging proactive policy and practice. Addressing climate challenges in agriculture demands a multifaceted strategy encompassing tailored credit policies, improved access to credit, financial empowerment, and the mitigation of social inequalities. This review highlights the urgent need for proactive strategies to mitigate climate risks and ensure a resilient agricultural sector, emphasizing the crucial role of research and policy interventions in navigating the complex landscape of climate change impacts on agriculture.

Excessive intake of saturated fatty acids and physiologically imbalanced amino acids worsens the patient’s psychotic condition, creating the risk of developing psychosis and other comorbidities. Therefore, to ensure the optimal amount of amino acids and improve the psychotic state, pea protein isolate is an alternative to nutritional supplementation. The aim of the study was to analyse the amino acid profile of pea protein isolates and their solubility to evaluate their potential for the development of beverages for patients with psychiatric disorders. In the study, the amino acid profile analysis of organic and conventional pea protein isolates was performed using high performance liquid chromatography mass spectrometry. To evaluate solubility, pea protein isolates were treated in an ultrasonic bath and at different pH concentrations. The results showed that organic pea protein isolate showed a higher composition of essential amino acids (41.27%) and semi-essential amino acids (8.37%) than conventional pea protein isolate. Organic pea protein isolate was able to provide a more appropriate amino acid composition to meet the amino acid needs of patients with psychiatric disorders. Organic and conventional pea protein isolates had higher solubility in the ultrasonic bath of 20 min and in the alkaline environment. The solubility between the two pea protein isolates was not significantly different, but the ultrasonic bath treatment and different pH concentrations were significant, which gave insight and further application in beverage production.

The proliferation of chronic kidney disease of unknown etiology (CKDu) in Sri Lanka may be attributed to exposure to trace elements of both natural and human origin in the environment, which has been extensively explored and widely debated within the scientific community. This research aims to investigate the fluctuation of soil quality in paddy fields concerning depth and to evaluate the corresponding groundwater parameters in a region identified as a high-risk area for CKDu in the North Central region via determining different parameters including trace metals in both paddy soils and groundwater. The slightly alkaline paddy soils in the study area displayed elevated electrical conductivity values in the uppermost soil layer compared to the subsoil layer. Although hazardous metals, including lead (Pb), chromium (Cr), arsenic (As), and cadmium (Cd), were detected in the paddy soil, they did not surpass the critical toxic concentrations. A statistically remarkable robust positive correlation was discovered between the concentration of Pb in the soil and its depth. Additionally, the levels of toxic metals, such as lead, arsenic, cadmium, and chromium, in the study area’s groundwater were substantially lower than the safety standards set by the World Health Organization. However, some groundwater samples were found to contain anionic species, including fluoride, in concentrations that exceeded the established permissible limits. The gradual accretion of trace elements within the paddy soil presents a potential hazard for the translocation of such elements into the rice plants, thus constituting a possible threat to human health.

Organic fermented milk products are an area of interest combining functional properties and sustainable practices. Limited information is available regarding the specific components of organic milk that may impact the growth of lactic acid bacteria. This study emphasised the differences in bioactive compounds between organic and conventional milk and their potential influence on lactic acid bacteria growth. Analysis of organic (n = 15) and conventional (n = 15) farm milk using GC-MS revealed differences in fatty acid (FA) concentrations, mainly mono-, polyunsaturated fatty acids, and conjugated linoleic acid. Individual FA, such as stearic, linoleic, and oleic acids, were up to 33.6%, 31.0%, and 25.23% higher in conventional milk. Detection of the whey proteins using the enzyme-linked immunosorbent assay (ELISA) showed lysozyme content was up to 40.6% higher in conventional (22.04 µg L⁻¹) than in organic (15.68 µg L⁻¹) milk. Conversely, lactoferrin content was 20.4% higher in the organic (45.27 µg L⁻¹) than in conventional (36.04 µg L⁻¹). No difference in the content of immunoglobulin A was found. The higher concentrations of lysozyme, mono- and polyunsaturated fatty acids in conventional milk could enhance a higher inhibitory activity against lactic acid bacteria compared to organic milk.

Durum wheat (Triticum turgidum) is used for the production of various ready-to-eat products such as breakfast cereals, puffed grains, and extruded products. Technological processes of grain processing and the addition of different ingredients cause changes in the physical and chemical properties of the product, which give puffed grains a unique porous structure and change their nutritional value. This study aimed to evaluate the effect of coating on the physico-chemical characteristics of puffed wheat grains depending on the coating material. The study revealed that the application of coating increased dry matter and thousand-kernel weight (TKW). Water activity decreased in puffed grain without coating (BZ), and puffed grain with whey powder (MC) compared to wheat grain. The reduction in the moisture content increased the crispiness of product. Application of coating led to a decrease in the hardness of both MC and puffed wheat grain with vanillin and sugar (BV). Applying additives to the product’s surface led to a decrease in the water absorption index (WAI). The water solubility index (WSI) increased in the MC and BV samples. Samples BZ, BV and MC had higher L* (lightness) values than wheat grains because the puffing process expanded the cells, confirmed by scanning electron microscopy, and caused starch gelatinisation. The a* (redness) value of wheat was greater than that of BZ, BV and MC, which may be due to the partial removal of the outer layer of wheat grains. The milled samples of BZ, BV and MC were slightly darker, having lower L* values, compared to unprocessed wheat grain.

Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains ‘Badyrak vanilla’ (BV) and ‘Badyrak with whey’ (MC) depending on temperature during their eight-month storage. The products were packaged in metallised polypropylene pouches, 30 g each. The acid value was studied monthly at different storage temperatures (20 ± 2 °С and 4 ± 2 °С). In puffed wheat grain products, 65% of fatty acids are polyunsaturated, 25% monounsaturated, and 10% saturated. The high proportion of unsaturated fatty acids over saturated makes oil more susceptible to oxidation. Literature studies and sensory evaluation of puffed wheat grains allowed setting a limiting acid value at 4.0 mg KOH gE−1 lipids. The increase in acid value was storage temperature dependent. Thus, the acid value exceeded the established limit in the fifth month for MC and the sixth month for BV when stored at 20 ± 2 °С. At the same time, noticeable changes in puffed wheat grain flavour were observed. The temperature coefficient (Q10) for MC was 2.0, whereas for BV it was 1.5, indicating that the acid value increase in MC was more affected by temperature than that in BV.

In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macro elements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.