Healthy Eating Value Systems Among Supplemental Nutrition Assistance Program Participants: A Qualitative Study

Mullins, Alexa M.; McRae, Ashlyn; Ansah, Rosemary; Johnson, Sara B.; Flessa, Sarah; Thornton, Rachel L. J.

doi:10.1016/j.acap.2022.01.005

Cited by 1 publication

(3 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some of the phenolics identified in D. carota (Table 2) include 3-caffeoylquinic, 5-caffeoylquinic, feruloylquinic, and 5-feruloylquinic acids, as well as caffeic and di-caffeic acid derivatives. Specifically, p-hydroxy benzoic and salicylic acids together accounted for nearly 80% of the total phenolic acids in fresh carrots [4]. Similarly, lower amounts of gentisic; 2,4-dihydroxy benzoic; protocatechuic; p-coumaric; o-coumaric; vanillic; ferulic; syringic; chlorogenic; gallic and trans-cinnamic acids were acknowledged [88,89].…”

Section: Agri-food Surplus Waste and Lossmentioning

confidence: 98%

“…Ranjitha et al [88] also reported the occurrence of total flavonoids (2.401 mg/100 g fw) and total phenolic acids (3.042 mg/100 g fw). Regarding its bioactive properties, D. carota showed good antioxidant [4] and anti-inflammatory activities, with purple carrots in particular inhibiting COX-1 and COX-2 in the range of 31 and 44%, respectively [78]. In addition, a total of 154.44 mg/g dw in anthocyanin compounds were quantified, with the acylated forms standing out as the most prevalent structure (83.0% of total anthocyanins) [78].…”

Section: Agri-food Surplus Waste and Lossmentioning

confidence: 99%

“…Over the years, food has been one of the main concerns of man, as the methods of search, production and distribution undergoes frequent changes, being closely linked to the way humans eat [1,2]. In addition to its importance in satisfying basic needs, food is the key factor in preserving human health [3,4], as the adoption of healthy eating habits is highly reflected in the acquisition of essential nutrients, which reduce the risk of developing certain diseases, improving longevity and promoting optimal physical and mental well-being [5].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review

et al. 2022

View full text Add to dashboard Cite

Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.

show abstract

Section: Agri-food Surplus Waste and Lossmentioning

confidence: 98%