Tilapia consumption patterns and consumer preferences: Predictors and perspectives of consumers in Ghana.

The objective of this study was to assess consumer behaviour towards tilapia and tilapia products and provide information linking production with consumption patterns and preferences as well as to predict factors that influence consumer preference, purchase behaviour, and willingness to patronize tilapia fillets using classification and regression trees. A total of 960 responses were obtained using convenient sampling. The findings of this survey indicate that tilapia is eaten mainly because of its taste. Regarding the various cooked tilapia options available in Ghana, 58.5 % preferred charcoal-grilled tilapia while sixty-six per cent (66 %) preferred to purchase their tilapia in the fresh state. Furthermore, sixty-five per cent (65 %) of the participants revealed that they consume tilapia at least once a month, indicating a link between production and consumption, as well as a continuous market for tilapia fish farmers. Most respondents (85 %) would prefer an easier way to prepare tilapia. The availability of tilapia in a fillet form appealed to about 50.8 % of respondents with 78 % indicating that they would purchase tilapia fillets if they were available on the market. For the parts of tilapia consumed, 70 % indicated that the head of tilapia was important to them and only 49 % of respondents indicated they would buy fillets without the head. The top three preferred fillet options in increasing order were chilled, frozen, and spiced. From the study of associations, income was the most important factor determining whether a consumer would purchase tilapia fillets or not. However, with regards to preference of head or tail region, age was the most important determining factor. Thus, consideration of all these factors would serve as a guide to businesspeople and actors within the tilapia value chain in Ghana and beyond.

Effect of seasonal variation and farming systems on the properties of Nile tilapia gelatin extracted from scales.

Although fish gelatin has become a research hotspot in recent years, researchers and manufacturers are still looking for high-quality sources of fish galatin to meet the commercial demand for safer gelatin.became This study aimed to evaluate the impact of seasonal variation and farming systems on the properties of gelatin extracted from Nile tilapia scales. Gelatin extracted from farmed tilapia had lowest impurities, higher clarity as well as desirable color characteristics (L* = 65.95 and a* = -0.33). The protein and fat composition of Wild (91.00 ± 0.00c) and 1.94 ± 0.05a respectively were higher than farmed gelatin of protein (91.00 ± 0.00c) and fat (0.84 ± 0.08b) but gelatin from the farmed type were clearer (98.30 ± 0.28a) than wild type (94.60 ± 0.28b). In addition, the XRD analysis confirmed its amorphous structure (2θ = 11°, 21°. 29°, and 31°). The gelatin extracted from wild tilapia showed an average yield of 1.98 % and good physicochemical and functional properties. Furthermore, FTIR indicated a strong bond positioned in the amide I region (1650.88 cm-1) of the wild tilapia gelatin. Partial Least Square (PLS) confirmed that viscosity is positively correlated with melting temperature upon a unit change in gelatin yield. This work highlights the significance of farming systems and seasonal variation in extraction conditions and great parameter to comprehensively navigate the functional, biochemical, and physical properties of Nile tilapia gelatin for broadening both food and non-food industrial appliactions.

Innovating for Sustainability: Attributes, Motivations, and Responsibilities in the Finnish Food Packaging Ecosystem.

Without food packaging, the global food supply chain could not function. Packaged food products are protected in transportation and retail, reducing food waste. Packaging is also a visible feature of environmental debates, as concerns over solid waste have become a part of public discussion. Responding to both challenges requires the packaging sector to develop and adopt sustainable innovations. This study seeks to understand the role of sustainability in food packaging innovation through expert interviews. The results of this study aid in clarifying actor roles for innovation processes in the packaging sector through encouraging collaboration and integrating socioeconomic dimensions of sustainability into innovation. The findings suggest that actors are primarily concerned with the ecological sustainability of packaging while economic or social factors in sustainable innovation play a more minor role. Finally, the study finds that much responsibility over developing innovations is placed on governmental organizations and brand owners in the food and beverage industry.

Multilayers of Renewable Nanostructured Materials with High Oxygen and Water Vapor Barriers for Food Packaging.

Natural biopolymers have become key players in the preparation of biodegradable food packaging. However, biopolymers are typically highly hydrophilic, which imposes limitations in terms of barrier properties that are associated with water interactions. Here, we enhance the barrier properties of biobased packaging using multilayer designs, in which each layer displays a complementary barrier function. Oxygen, water vapor, and UV barriers were achieved using a stepwise assembly of cellulose nanofibers, biobased wax, and lignin particles supported by chitin nanofibers. We first engineered several designs containing CNFs and carnauba wax. Among them, we obtained low water vapor permeabilities in an assembly containing three layers, i.e., CNF/wax/CNF, in which wax was present as a continuous layer. We then incorporated a layer of lignin nanoparticles nucleated on chitin nanofibrils (LPChNF) to introduce a complete barrier against UV light, while maintaining film translucency. Our multilayer design which comprised CNF/wax/LPChNF enabled high oxygen (OTR of 3 ± 1 cm3/m2·day) and water vapor (WVTR of 6 ± 1 g/m2·day) barriers at 50% relative humidity. It was also effective against oil penetration. Oxygen permeability was controlled by the presence of tight networks of cellulose and chitin nanofibers, while water vapor diffusion through the assembly was regulated by the continuous wax layer. Lastly, we showcased our fully renewable packaging material for preservation of the texture of a commercial cracker (dry food). Our material showed functionality similar to that of the original packaging, which was composed of synthetic polymers.

Towards a Post-Graduate Level Curriculum for Biodiversity Informatics. Perspectives from the Global Biodiversity Information Facility (GBIF) Community.

Biodiversity informatics is a new and evolving field, requiring efforts to develop capacity and a curriculum for this field of science. The main objective was to summarise the level of activity and the efforts towards developing biodiversity informatics curricula, for work-based training and/or academic teaching at universities, taking place within the Global Biodiversity Information Facility (GBIF) countries and its associated network. A survey approach was used to identify existing capacities and resources within the network. Most of GBIF Nodes survey respondents (80%) are engaged in onsite training activities, with a focus on work-based professionals, mostly researchers, policy-makers and students. Training topics include data mobilisation, digitisation, management, publishing, analysis and use, to enable the accessibility of analogue and digital biological data that currently reside as scattered datasets. An initial assessment of academic teaching activities highlighted that countries in most regions, to varying degrees, were already engaged in the conceptualisation, development and/or implementation of formal academic programmes in biodiversity informatics, including programmes in Benin, Colombia, Costa Rica, Finland, France, India, Norway, South Africa, Sweden, Taiwan and Togo. Digital e-learning platforms were an important tool to help build capacity in many countries. In terms of the potential in the Nodes network, 60% expressed willingness to be recruited or commissioned for capacity enhancement purposes. Contributions and activities of various country nodes across the network have been highlighted and a working curriculum framework has been defined.

Holistic Approach to a Successful Market Implementation of Active and Intelligent Food Packaging.

Market implementation of active and intelligent packaging (AIP) technologies specifically for fiber-based food packaging can be hindered by various factors. This paper highlights those from a social, economic, environmental, and legislative point of view, and elaborates upon the following aspects mainly related to interactions among food packaging value chain stakeholders: (i) market drivers that affect developments, (ii) the gap between science and industry, (iii) the gap between legislation and practice, (iv) cooperation between the producing stakeholders within the value chain, and (v) the gap between the industry and consumers. We perceive these as the most influential aspects in successful market implementation at a socioeconomic level. The findings are supported by results from quantitative studies analyzing consumer buying expectations about active and intelligent packaging (value perception of packaging functions, intentions to purchase AIP, and willingness to pay more) executed in 16 European countries. Finally, in this paper, we discuss approaches that could direct future activities in the field towards industrial implementation.

ELIMÄKI Locus Is Required for Vertical Proprioceptive Response in Birch Trees.

Tree architecture has evolved to support a top-heavy above-ground biomass, but this integral feature poses a weight-induced challenge to trunk stability. Maintaining an upright stem is expected to require vertical proprioception through feedback between sensing stem weight and responding with radial growth. Despite its apparent importance, the principle by which plant stems respond to vertical loading forces remains largely unknown. Here, by manipulating the stem weight of downy birch (Betula pubescens) trees, we show that cambial development is modulated systemically along the stem. We carried out a genetic study on the underlying regulation by combining an accelerated birch flowering program with a recessive mutation at the ELIMÄKI locus (EKI), which causes a mechanically defective response to weight stimulus resulting in stem collapse after just 3 months. We observed delayed wood morphogenesis in eki compared with WT, along with a more mechanically elastic cambial zone and radial compression of xylem cell size, indicating that rapid tissue differentiation is critical for cambial growth under mechanical stress. Furthermore, the touch-induced mechanosensory pathway was transcriptionally misregulated in eki, indicating that the ELIMÄKI locus is required to integrate the weight-growth feedback regulation. By studying this birch mutant, we were able to dissect vertical proprioception from the gravitropic response associated with reaction wood formation. Our study provides evidence for both local and systemic responses to mechanical stimuli during secondary plant development.

Open coating with natural wax particles enables scalable, non-toxic hydrophobation of cellulose-based textiles.

Environmental benign cellulosic textiles are hampered by their tendency to absorb water, which restricts their use in functional clothing. Herein we describe a method to functionalize textile surfaces using thin, open coatings based on natural wax particles and natural polymers rendering cellulosic fabrics water-repellent while retaining their feel and breathability. The impact of curing temperature, cationic polymer and fabric properties on wetting and long-term water-repellency were studied using contact angle measurements and scanning electron microscopy. The wetting properties were correlated to roughness of the textiles using white light interferometer. X-ray photoelectron spectroscopy revealed the surface chemical composition, leading to fundamental understanding of the effect of annealing on the wax layer. Breathability was evaluated by water vapor permeability. The optimal curing temperature was 70 °C. The developed coating performed well on different natural textiles, and better than commercial alternatives. A set of garment prototypes were produced using the coating.

The Hydrophobicity of Lignocellulosic Fiber Network Can Be Enhanced with Suberin Fatty Acids.

Suberin fatty acids were extracted from outer bark of Silver birch (Betula pendula Roth.) using an isopropanolic sodium hydroxide solution. Laboratory sheets composed of lignocellulosic fiber networks were prepared from unbleached and unrefined softwood kraft pulp and further impregnated with suberin fatty acid monomers and cured with maleic anhydride in ethanol solution. The treatment resulted in hydrophobic surfaces, in which the contact angles remained over 120 degrees during the entire measurement. The fiber network also retained its water vapor permeability and enhanced fiber-fiber bonding resulted in improved tensile strength of the sheets. Scanning electron microscopy (SEM) images revealed that the curing agent, together with suberin fatty acids, was evenly distributed on the fiber surfaces and smoothing occurred over the wrinkled microfibrillar structure. High concentrations of the curing agent resulted in globular structures containing betulinol derivates as revealed with time-of-flight secondary ion mass spectrometry (ToF-SIMS). Also, the larger amount of suberin fatty acid monomers slightly impaired the optical properties of sheets.

Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN-Protein Composite Films.

Protein films can be applied to improve food quality and to reduce packaging waste. To overcome their poor water barrier properties, lipids are often incorporated. The function of incorporated lipid depends on the interface between filler and matrix. This study aimed to tailor the properties of a protein-lipid film by designing the oil/water interface to see if the concept of inactive/active filler is valid. Therefore, we varied the emulsifier stabilizing solid lipid nanoparticles (SLN) to promote (via ß-lactoglobulin) or to minimize (via Tween 20) interactions between particle surface and protein. SLN were incorporated into protein films and film properties were determined. Addition of SLN led to significantly decreased water vapor permeability (WVP) of protein films. However, WVP was mainly affected by the emulsifiers and not by the lipid. Protein-stabilized SLN (BS) replaced a lacking protein in the protein network and therefore did not influence the mechanical properties of the films at ambient temperature. BS-composite films were temperature sensitive, as lipid and sucrose palmitate melted at temperatures above 40 °C. Tween 20-stabilized SLN (TS) led to reduced tensile strengths, probably due to perturbative effects of TS and plasticizing effects of Tween 20. Dynamic mechanical analysis showed that TS and Tween 20 increased film mobility. Melting of lipid and emulsifiers, and temperature-dependent behavior of Tween 20 led to a strong temperature dependence of the film stiffness. By designing the interface, particles can be used to tailor mechanical properties of protein films. Tuned edible films could be used to control mass transfers between foods.

Actionable, long-term stable and semantic web compatible identifiers for access to biological collection objects.

With biodiversity research activities being increasingly shifted to the web, the need for a system of persistent and stable identifiers for physical collection objects becomes increasingly pressing. The Consortium of European Taxonomic Facilities agreed on a common system of HTTP-URI-based stable identifiers which is now rolled out to its member organizations. The system follows Linked Open Data principles and implements redirection mechanisms to human-readable and machine-readable representations of specimens facilitating seamless integration into the growing semantic web. The implementation of stable identifiers across collection organizations is supported with open source provider software scripts, best practices documentations and recommendations for RDF metadata elements facilitating harmonized access to collection information in web portals. Database URL: : http://cetaf.org/cetaf-stable-identifiers.

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples including different percentages of fermented faba bean flour were produced at the pilot-plant level and characterized using an integrated approach for chemical, nutritional, technological, and sensory features. At a substitution level of 30%, pasta had a more homogeneous texture and lower cooking loss compared to 50% addition. The impact of faba bean flour addition on pasta technological functionality, particularly of the protein fraction, was also assessed by scanning electron microscopy and textural profile analysis. Compared to traditional (semolina) pasta and pasta containing unfermented faba bean flour, the nutritional profile (in vitro protein digestibility and nutritional indexes - chemical score (CS), sequence of limiting essential amino acids, Essential Amino Acid Index (EAAI), Biological Value (BV), Protein Efficiency Ratio (PER), and Nutritional Index (NI)) and the resistant starch content of pasta containing 30% fermented faba bean flour markedly improved, while the starch hydrolysis rate decreased, without negatively affecting technological and sensory features. The use of fermentation technology appears to be a promising tool to enhance the quality of pasta and to promote the use of faba bean flour.

A decadal view of biodiversity informatics: challenges and priorities.

Biodiversity informatics plays a central enabling role in the research community's efforts to address scientific conservation and sustainability issues. Great strides have been made in the past decade establishing a framework for sharing data, where taxonomy and systematics has been perceived as the most prominent discipline involved. To some extent this is inevitable, given the use of species names as the pivot around which information is organised. To address the urgent questions around conservation, land-use, environmental change, sustainability, food security and ecosystem services that are facing Governments worldwide, we need to understand how the ecosystem works. So, we need a systems approach to understanding biodiversity that moves significantly beyond taxonomy and species observations. Such an approach needs to look at the whole system to address species interactions, both with their environment and with other species.It is clear that some barriers to progress are sociological, basically persuading people to use the technological solutions that are already available. This is best addressed by developing more effective systems that deliver immediate benefit to the user, hiding the majority of the technology behind simple user interfaces. An infrastructure should be a space in which activities take place and, as such, should be effectively invisible.This community consultation paper positions the role of biodiversity informatics, for the next decade, presenting the actions needed to link the various biodiversity infrastructures invisibly and to facilitate understanding that can support both business and policy-makers. The community considers the goal in biodiversity informatics to be full integration of the biodiversity research community, including citizens' science, through a commonly-shared, sustainable e-infrastructure across all sub-disciplines that reliably serves science and society alike.

Short time spreading and wetting of offset printing liquids on model calcium carbonate coating structures.

Spreading of oils and water on porous and pre-saturated model carbonate coating structures was studied with high speed video imaging. The short-time data were complemented with long time absorption and wicking experiments. The results indicate a strong dependence between surface structural features of the pigment tablets and water spreading at short times, both in non-saturated and water pre-saturated cases, while the oil spreading is mainly dependent on the liquid properties. Sodium polyacrylate dispersant on pigment surfaces is shown to contribute to water spreading and absorption. On pre-saturated structures the liquid-liquid interactions are dominant and the majority of results support spreading according to the molecular kinetic model. The evidence supports the hypothesis of S. Rousu, P. Gane, and D. Eklund, ["Influence of coating pigment chemistry and morphology on the chromatographic separation of offset ink constituents," in The Science of Papermaking Transactions of the 12th Fundamental Research Symposium, FRC The Pulp & Paper Fundamental Research Society, Oxford, UK, 2001, p. 1115] that at long times the oils absorb into the porous structure at a rate proportional to the ratio of viscosity and surface tension, provided there is no sorptive action with the binder. A combination of nanosized pores and large surface area is useful for providing sufficient absorption capability for carbonate based coatings.