The influence of organic production on food quality - research findings, gaps and future challenges

Journal of the Science of Food and Agriculture

Volumn 94, Issue 13, 2014, Pages 2600-2604

  Zalecka, Aneta ^a   Bügel, Susanne ^b   Paoletti, Flavio ^c   Kahl, Johannes ^d   Bonanno, Adriana ^e   Dostalova, Anne ^f   Rahmann, Gerold ^g  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Consiglio per la Ricerca La Sperimentazione in Agricoltura Centro di Ricerca per gli Alimenti e la Nutrizione ^*  (Italy)

^d UNIVERSITY OF KASSEL   (Germany)

^e UNIVERSITY OF PALERMO   (Italy)

^f INSTITUTE OF ANIMAL SCIENCE   (Czech Republic)

^g THÜNEN INSTITUTE OF CLIMATE SMART AGRICULTURE   (Germany)

Author keywords

Food quality; Organic; Research challenges

Indexed keywords

BIOLOGICAL MARKER;

ANALYSIS; ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; ANIMAL WELFARE; BIOLOGICAL MODEL; CONSUMER ADVOCACY; FOOD ANALYSIS; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; HUMAN; ORGANIC FARMING; ORGANIC FOOD; PROCEDURES; STANDARDS; TRENDS;

ANIMAL FEED; ANIMAL HUSBANDRY; ANIMAL WELFARE; ANIMALS; BIOLOGICAL MARKERS; CONSUMER ADVOCACY; FOOD ANALYSIS; FOOD HANDLING; FOOD INSPECTION; FOOD QUALITY; FOOD, ORGANIC; HUMANS; MODELS, BIOLOGICAL; ORGANIC AGRICULTURE;

EID: 84906943619     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6578     Document Type: Article

References (61)

1. Sahota A, Global organic food & drink market. [Online]. Available: http://www.fibl.org/fileadmin/documents/en/news/2011/sahota-2011-biofach-market.pdf [29 August 2013].
2. Organics and functional foods. A global Nielsen consumer report. [Online]. Available: http://pt.nielsen.com/documents/tr_0710_OrganicsFood.pdf [29 August 2013].
3. Kriwy P and Mecking R-A, Health and environmental consciousness, costs of behaviour and the purchase of organic food. Int J Consum Stud 36:30-37 (2012).
4. Pino G, Peluso AM and Guido G, Determinants of regular and occasional consumers' intentions to buy organic food. J Consum Aff 46:157-169 (2012).
5. Zagata L, Consumers' beliefs and behavioural intentions towards organic food. Evidence from the Czech Republic. Appetite 59:81-89 (2012).
6. Hjelmar U, Consumers' purchase of organic food products: a matter of convenience and reflexive practices. Appetite 56:336-344 (2011).
7. Hughner RS, McDonagh P, Prothero A, Shultz II CJ and Stanton J, Who are organic consumers? A compilation and review of why people purchase organic food. J Consum Behav 6:94-110 (2007).
8. Smith-Spangler C, Brandeau ML, Hunter GE, Bavinger JC, Pearson M, Eschbach PJ, et al., Are organic foods safer or healthier than conventional alternatives? A systematic review. Ann Intern Med 157:348-366 (2012).
9. Brandt K, Leifert C, Sanderson R and Seal CJ, Agroecosystem management and nutritional quality of plant foods: the case of organic fruits and vegetables. Crit Rev Plant Sci 30:177-197 (2011).
10. Hunter D, Foster M, McArthur JO, Ojha R, Petocz P and Samman S, Evaluation of the micronutrient composition of plant foods produced by organic and conventional methods. Crit Rev Food Sci Nutr 51:571-582 (2011).
11. Dangour AD, Dodhia SK, Hayter A, Allen E, Lock K and Uauy R, Nutritional quality of organic foods: a systematic review. Am J Clin Nutr 90:680-685 (2009).
12. Levidow L, Birch K and Papaioannou T, Divergent paradigms of European agro-food innovation. The Knowledge-Based Bio-Economy (KBBE) as an R&D agenda. Sci Technol Hum Val 38:94-125 (2013).
13. Torjusen H, Sangstad L, O'Doherty-Jensen K and Kjaernes U, European consumers' conceptions of organic food: a review of available research. Project Report 4-2004, National Institute for Consumer Research, Oslo (2004).
14. Kahl J, Zalecka A, Ploeger A, Bügel S and Huber M, Functional food and organic food are competing rather than supporting concepts in Europe. Agriculture 2:316-324 (2012).
15. Kahl J, van den Burgt G-J, Kusche D, Bügel S, Busscher N, Hallmann E, et al., Organic food claims in Europe. Food Technol 3:38-46 (2010).
16. Kahl J, Baars T, Bügel S, Busscher N, Huber M, Kusche D, et al., Organic food quality: a framework for concept, definition and evaluation from the European perspective. J Sci Food Agric 92:2760-2765 (2012).
17. Brandt K, Srednicka-Tober D, Baranski M, Sanderson R, Leifert C and Seal CJ, Methods for comparing data across differently designed agronomic studies: examples of different meta-analysis methods used to compare relative composition of plant foods grown using organic or conventional production methods, and a protocol for a systematic review. J Agric Food Chem 61:7173-7180 (2013).
18. Roose M, Kahl J and Ploeger A, Influence of the farming system on the xanthophyll content of soft and hard wheat. J Agric Food Chem 57:182-188 (2009).
19. Palupi E, Jayanegara A, Ploeger A and Kahl J, Comparison of nutritional quality between conventional and organic dairy products: a meta-analysis. J Sci Food Agric 92:2774-2781 (2012).
20. Butler G, Nielsen JH, Slots T, Seal C, Eyre MD, Sanderson R, et al., Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation. J Sci Food Agric 88:1431-1441 (2008).
21. Butler G, Stergiadis S, Seal C, Eyre M and Leifert C, Fat composition of organic and conventional retail milk in northeast England. J Dairy Sci 94:24-36 (2011).
22. Tsiplakou E, Kotrotsios V, Hadjigeorgiou I and Zervas G, Differences in sheep and goats milk fatty acid profile between conventional and organic farming systems. J Dairy Res 77:343-349 (2010).
23. Tudisco R, Cutrignelli MI, Calabro S, Piccolo G, Bovera F, Guglielmelli A, et al., Influence of organic systems on milk fatty acid profile and CLA in goats. Small Ruminant Res 88:151-155 (2010).
24. Dewhurst RJ, Shingfield KJ, Lee MR and Scollan ND, Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems. Anim Feed Sci Technol 131:168-206 (2006).
25. Morand-Fehr P, Fedele V, Decandia M and Le Frileux Y, Influence of farming and feeding systems on composition and quality of goat and sheep milk. Small Ruminant Res 68:20-34 (2007).
26. Bonanno A, Tornambè G, Di Grigoli A, Genna V, Bellina V, Di Miceli G, et al., Effect of legume grains as a source of dietary protein on the quality of organic lamb meat. J Sci Food Agric 92:2870-2875 (2012).
27. Seidel K, Kahl J, Paoletti F, Birlouez I, Busscher N, Kretzschmar U, et al., Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions. J Food Sci Technol (2013). DOI: 10.1007/s13197-013-1109-5.
28. Särkkä-Tirkkonen M and Leskinen M, Concept paper on processing methods and their labelling, in Organic Food Processing - Principles, Concepts and Recommendations for the Future. Results of a European Research Project on the Quality of Low Input Foods. FiBL-Report, ed. by Beck A, Kretzschmar U and Schmid O. Research Institute of Organic Agriculture (FiBL), Frick (Switzerland), pp. 40-43 (2006).
29. Schmid O and Beck A, Development of organic agriculture and food processing, in Organic Food Processing - Principles, Concepts and Recommendations for the Future. Results of a European Research Project on the Quality of Low Input Foods. FiBL-Report, ed. by Beck A, Kretzschmar U and Schmid O. Research Institute of Organic Agriculture (FiBL), Frick (Switzerland), pp. 17-22 (2006).
30. Beck A, Kahl J and Liebl B, Analysis of the current state of knowledge of the processing and quality of organic food, and of consumer protection. BÖLN-Report 2012. [Online]. Available: https://www.fibl.org/fileadmin/documents/shop/1584-anlysis-quva.pdf [25 July 2013].
31. An analysis of the EU organic sector. [Online]. Available: http://ec.europa.eu/agriculture/markets-and-prices/more-reports/pdf/organic_2010_en.pdf [29 August 2013].
32. Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91.
33. Van het Hof KH, de Boer BCJ, Tijburg LBM, Lucius BRHM, Zijp I, West CE, et al., Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption. J Nutr 130:1189-1196 (2000).
34. Takeoka GR, Dao L, Flessa S, Gillespie DM, Jewell WT, Huebner B, et al., Processing effects on lycopene content and antioxidant activity of tomatoes. J Agric Food Chem 49:3713-3717 (2001).
35. Shi J and Le Maguer M, Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Biotechnol 20:293-334 (2000).
36. Boileau TWM, Boileau AC and Erdman Jr JW, Bioavailability of all-trans and cis-isomers of lycopene. Exp Biol Med 227:914-919 (2002).
37. Favell DJ, A comparison of the vitamin C content of fresh and frozen vegetables. Food Chem 62:59-64 (1998).
38. Rickman JC, Barrett DM and Bruhn CM, Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric 87:930-944 (2007).
39. Ragaert P, Verbeke W, Devlieghere F and Debevere J, Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Qual Prefer 15:259-270 (2004).
40. Péneau S, Hoehn E, Roth HR, Escher F and Nuessli J, Importance and consumer perception of freshness of apples. Food Qual Prefer 17:9-19 (2006).
41. Gould GW, Preservation: past, present and future. Br Med Bull 56:84-96 (2000).
42. Knirsch MC, dos Santos CA, Vicente AA and Penna TC, Ohmic heating: a review. Trends Food Sci Technol 21:436-441 (2010).
43. Marra F, Zhang L and Lyng JG, Radio frequency treatment of foods: review of recent advances. J Food Eng 91:497-508 (2009).
44. Krishnamurthy K, Khurana HK, Jun S, Irudayaraj J and Demirci A, Infrared heating in food processing: an overview. Compr Rev Food Sci Food Saf 7:2-13 (2008).
45. Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K and Knorr D, Opportunities and challenges in high pressure processing of foods. Crit Rev Food Sci Nutr 47:69-112 (2007).
46. Norton T and Sun DW, Recent advances in the use of high pressure as an effective processing technique in the food industry. Food Bioprocess Technol 1:2-34 (2008).
47. Banu MS, Sasikala P, Dhanapal A, Kavitha V, Yazhini G and Rajamani L, Cold plasma as a novel food processing technology. Int J Emerg Trends Eng Dev 4:803-818 (2012).
48. Toepfl S, Mathys A, Heinz V and Knorr D, Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Rev Int 22:405-423 (2006).
49. Vicente M, Lopez G, Ragaert P, Debevere J and Devlieghere F, Pulsed light for food decontamination: a review. Trends Food Sci Technol 18:464-473 (2007).
50. Chaudhry Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L, et al., Applications and implications of nanotechnologies for the food sector. Food Addit Contam 25:241-258 (2008).
51. De Melo C, Garcia PS, Grossmann MW, Yamashita F, Dall'Antonia LH and Mali S, Properties of extruded xanthan-starch-clay nanocomposite films. Braz Arch Biol Technol 54:1223-1333 (2011).
52. Morgan K and Murdoch J, Organic vs. conventional agriculture: knowledge, power and innovation in the food chain. Geoforum 31:159-173 (2000).
53. Capuano E, Boerrigter-Eenling R, van der Veer G and van Ruth S, Analytical authentication of organic products: an overview of markers. J Sci Food Agric 93:12-28 (2013).
54. Demeter. [Online]. Available: http://www.demeter.net/certification/standards [25 July 2013].
55. Bioland. [Online]. Available: http://www.bioland.de/bioland/richtlinien.html [25 July 2013].
56. IFOAM. [Online]. Available: http://www.ifoam.org/en/ifoam-standard [25 July 2013].
57. Organic production systems: general principles and management standards. [Online]. Available: http://certifiedorganic.bc.ca/standards/docs/032_0310_2006-e_Amend_%202008, %202009, %202011_Repr_Aug_2011_incorpCorr_1.pdf [25 July 2013].
58. MAFF. [Online]. Available: http://www.maff.go.jp/e/jas/specific/criteria_o.html [25 July 2013].
59. USDA. [Online]. Available: http://www.usda.gov/wps/portal/usda/usdahome?navid=ORGANIC_CERTIFICATION [25 July 2013].
60. Codex Alimentarius, Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods (GL 32-1999) (adopted 1999, revisions 2001, 2003, 2004 and 2007, amendments 2008, 2009 and 2010). Codex Alimentarius, Rome (2010).
61. Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products with regard to organic production, labelling of organic products and control.