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Exploring the nutritional quality and bioactivity of different rice crackers and the influence of oyster/mussel protein fortification on potential health benefits : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
No full textIn New Zealand, a quarter of the population faces multiple chronic health conditions (Ministry of Health, 2023). Nutrient-dense foods containing essential constituents such as protein, fibre, vitamins, and minerals are pivotal for enhancing immunity, maintaining health, and preventing chronic diseases. Rice crackers, a popular modern convenience snack, are favoured for their ease of preparation, extended shelf-life, and appealing texture (Patil, Brennan, Mason, & Brennan, 2016). However, these crackers primarily utilise refined white rice flour obtained by removing the bran layer from brown rice, leading to low levels of protein, dietary fibre, and bioactive compounds, alongside high levels of rapidly digestible carbohydrates. This nutritional profile raises concerns about their potential high glycaemic index and potential implications for chronic health problems (Lafiandra, Riccardi, & Shewry, 2014). As a result, ongoing research is directed toward innovative reformulations of rice-based products to address these nutrient deficiencies.
To comprehensively evaluate the quality of white rice crackers, this study examined and compared rice crackers produced from different rice varieties: white rice, brown rice, and black rice. Brown rice and black rice, being whole grain foods, retain their bran layer and offer higher protein, fibre content, and bioactive compounds such as polyphenols and anthocyanins, associated with reduced risks of hypercholesterolemia, cardiovascular diseases, and type 2 diabetes (Ali, Wani, Wani, & Masoodi, 2016; D. Zhu et al., 2023). The investigation encompassed assessments of physical characteristics, nutritional composition, in vitro starch digestion, and glycaemic response. Results showed that brown and black rice crackers exhibited significantly higher essential nutrient levels, including protein, ash, fat, dietary fibre, and resistant starch, compared to white rice crackers (p < 0.05). In contrast, white rice crackers exhibited a higher glycaemic response, characterised by a higher reduced sugar release and a greater content of rapidly digestible starch, along with a lower content of resistant starch during the in vitro starch digestion process. Regarding quality evaluation, white rice crackers exhibited the highest values for brightness (L* = 73.00) and yellowness (b* = 30.89), while black rice crackers demonstrated the lowest brightness (L* = 25.12) and the highest redness (a* = 6.31). Furthermore, black rice crackers displayed the greatest hardness (1022.46 g), whereas brown rice crackers showcased the highest fracturability (18.27 mm).
To future examine phenolic compounds in rice crackers and establish links between in vitro digestion, antioxidative properties, and enzyme inhibition, this study extended its investigation to evaluate total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant activities of white, brown, and black rice crackers. Additionally, the study evaluated changes in these parameters following simulated in vitro digestion. The identification of specific phenolic compounds within the rice crackers was carried out using high-performance liquid chromatography (HPLC). Moreover, the study explored the inhibitory effects of these phenolic compounds on the enzymatic activities of α-amylase and α-glucosidase. The findings revealed that black and brown rice crackers consistently displayed higher TPC, TAC, DPPH, and FRAP values compared to white rice crackers. In vitro digestion led to substantial TPC release, approximately 3.81-4.95 times higher, significantly increased DPPH values by 14.96-24.14 times, and elevated FRAP values by 4.25-4.90 times (p < 0.05). However, there was a reduction of TAC values following digestion. HPLC analysis indicated the presence of various phenolic compounds, including gallic acid, 2,5-dihydroxybenzoic acid, catechin, vanillic acid, rutin, p-coumaric acid, p-hydroxybenzoic acid, ferulic acid, and quercetin, in brown and black rice crackers, while white rice crackers primarily contained gallic acid and 2,5-dihydroxybenzoic acid. Furthermore, brown and black rice crackers exhibited stronger inhibitory effects on α-amylase and α-glucosidase compared to white rice crackers, with lower IC50 values. These findings highlight substantial variations among the different rice varieties, indicating the potential of brown and black rice for the production of rice crackers with lower glycaemic responses, higher nutritional value and the potential health benefits associated with enhanced phenolic composition and strong inhibitory effect on carbohydrate-digesting enzymes.
Protein is essential for tissue growth, repair, and maintenance, as well as the production of enzymes, hormones, and antibodies, contributing to metabolic processes, bodily functions, and immune system function (Wu, Gao, Yu, & Wang, 2022). In response to the prevalent protein insufficiency in white rice crackers, a novel research avenue involves the formulation and advancement of protein-fortified rice crackers. Oysters (Crassostrea gigas) and mussels (Perna canaliculus) are valuable seafood resources consumed widely in New Zealand and contain higher levels of easily digestible protein and iron compared to traditional fish and red meats (Yaghubi et al., 2021). Oyster and mussel proteins are explored for functional foods and supplements, providing essential amino acids and potential health gains. Mussel proteins aid tissue engineering and drug delivery via biocompatibility and adhesion. Oyster proteins offer nutraceutical potential, aiding heart health, immunity, and antioxidants (Harnedy & FitzGerald, 2012; Ulagesan, Krishnan, Nam, & Choi, 2022). Fortifying white rice crackers with oyster and mussel proteins presents an opportunity to boost their nutritional content, lower glycaemic impact, and introduce potential bioactivity, including noteworthy antioxidant capacity and functional effects on inflammatory responses.
This study evaluated the overall enhancement in the quality of crackers fortified with oyster and mussel powder at concentrations of 5%, 10%, and 20%, and assessed their impact on glycaemic response and protein bioaccessibility using in vitro starch and protein digestion assays. Additionally, antioxidative capacity was examined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and the Ferric Reducing Antioxidant Power (FRAP) assay. Results indicated that oyster and mussel powders inclusion led to a substantial reduction in starch content, resulting in a decrease of approximately 30% in glucose release and area under the curve (AUC) values during starch digestion compared to the control sample (white rice crackers). Furthermore, the addition of oyster and mussel powders significantly (p < 0.05) increased TPC, with values ranging from 16.74 mg GAE/100g sample to 104.90 mg GAE/100g sample in 20% oyster enriched sample and 77.65 mg GAE/100g sample in 20% mussel enriched sample. Moreover, the release of phenolic compounds during gastric and intestinal digestion was enhanced by nearly 150% and 50%, respectively, compared to the control sample. Antioxidant activity (DPPH and FRAP value) of enriched crackers also exhibited a significant increase corresponding to higher oyster and mussel powder incorporation. However, despite the increase in protein levels from 6.36% to 12.60%, protein digestibility declined from 77.64% to 63.05%. This reduction could be attributed to interactions between phenols and proteins in the samples, potentially affecting overall protein digestion.
Furthermore, to evaluate protein availability and bioaccessibility, the research examined alterations in soluble protein content and amino acid composition after in vitro digestion and assessed the protein quality using the Digestible Indispensable Amino Acid Score (DIAAS). Additionally, the study evaluated bioactive peptides by measuring ACE inhibition and anti-inflammatory effects using LPS-stimulated RAW264.7 macrophages. Outcomes revealed heightened protein content and soluble protein content following digestion in oyster and mussel-enriched samples (oyster20, mussel20) compared to the control. Amino acid analysis showcased the increased release of essential and non-essential amino acids during digestion in enriched samples. DIAAS analysis underscored enhanced amino acid bioavailability in enriched rice crackers. Notably, molecular weight distribution exhibited the formation of smaller peptides during digestion. ACE inhibitory activity displayed significantly elevated values in enriched samples, suggesting potential cardiovascular benefits. Anti-inflammatory assessments demonstrated decreased NO production and pro-inflammatory cytokine levels in enriched samples compared to LPS-induced RAW 264.7 macrophages.
Overall, this study underscores the significant variations among rice varieties and emphasizes the potential of brown and black rice for producing crackers with enhanced nutritional value, lower glycaemic responses, and health-promoting phenolic compounds. The exploration of marine-based protein fortification further offers a promising avenue for improving rice cracker quality and bioactivity. Through comprehensive analyses, this research contributes to a better understanding of the potential benefits and quality improvements that can be achieved through innovative approaches in rice cracker production
New Zealand's braided rivers: The land the law forgot
No full textThis paper highlights a disjunct between geomorphic concepts of braided riverbed lateral boundaries and legal definitions used to decide these boundaries in New Zealand—a country that hosts over 150 gravel-bed braided rivers. These powerful morphodynamic systems are prone to recurrent bar reworking and channel shift. When parts of the riverbed are temporarily abandoned by active channels, they are vulnerable to land use intensification. Associated flood protection measures that often follow intensification constrict the rivers' capacity to adjust to ever-changing flows of water and sediment. Despite the rivers' vulnerability and constriction, New Zealand law defines braided rivers in a way that limits local councils' authority to manage land use within the braidplain. This paper explores the relationship between the law and science of braided rivers, demonstrating how legislative reforms underway in 2023 express the ways in which particular social processes play out in the landscape
Financial market spillovers and investor attention to the Russia-Ukraine War
No full textThis study examines the impact of the Russia-Ukraine war on global commodity and financial markets by analysing the volatility and return spillovers of 26 assets across six different markets. We find significant increases in volatility spillovers after the invasion although increases in return spillovers were milder. Stock and currency markets were the leading spillover transmitters and receivers. Investor attention to the conflict played a large role in driving market spillovers, particularly in extreme quantiles. Meanwhile, uncertain market conditions seem to provide significant feedback to investor attention, resulting in amplified market risk. Our findings highlight the substantial effect of the Russia-Ukraine war on global market spillovers and the role of investor attention in shaping these dynamics
Impact of biocrust on soil nitrogen maintenance and microbial composition in citrus orchards under varying urea application rates
No full textBiocrust communities and their effects on soil nitrogen (N) content in natural drylands have been extensively studied. However, their significance in citrus orchards, which are typically managed with N fertilizer, remains unclear. To address this, an investigation was conducted in a citrus orchard subjected to varying levels of urea application (0 %, 70 %, and 100 % of the local N fertilizer application) over three years. The study focused on biocrust communities dominated by bryophytes, examining their community and individual characteristics, and comparing the properties and microbial communities of soils with and without biocrust cover. The results showed that biocrust had the highest percent coverage (56.1 %) in the plot with 70 % local N fertilizer application. Dicranella heteromalla was the dominant biocrust species across all treatments, exhibiting greener and longer leaves with 70 % local N fertilizer application. Biocrust cover significantly (P < 0.01) influenced soil total nitrogen content, soil water content, soil total carbon content, and soil dissolved organic carbon content. In contrast, fertilizer application had non-significant effects on the physicochemical properties of soils, regardless of biocrust cover. A notable difference in bacterial phyla composition was observed between soils with and without biocrust cover (PERMANOVA, P = 0.001), although fertilization did not significantly affect the bacterial diversity index. Additionally, biocrust cover significantly (P < 0.01) influenced predicted soil bacterial functional groups, including ureolysis and nitrogen fixation, while fertilizer application had a weaker impact on these bacterial functional groups. In conclusion, nitrogen application altered the community and dominant species characteristics of biocrust but did not overshadow the effects of biocrust on soil N dynamics. In the citrus orchard with varying levels of urea application, biocrust played a crucial role in soil water retention, N maintenance, and predicted microbial ecological functions related to N cycling
Social media, mental health and equestrian events
No full textPROBLEM / OPPORTUNITY STATEMENT
Over the last two decades event outcomes have predominantly been documented as positive to continue their growth, foster positive feelings and semantic memories from attendees, performers, or competitors, or to satisfy stakeholders from an economic perspective. We must be more critical of events if we wish them to be useful for human and community growth. As event impacts are intertwined with our psychological, sociological, and ultimately our longitudinal physiological health it is important we examine them carefully and critically. This research begins to unravel the potentially uneven relationships and thus the problems in respect of social media, mental health, and equestrian events.
ABSTRACT
Equestrian sport provides an interesting context in which to explore the connections of mental health and social media usage. Equestrians have been shown to engage with social media for knowledge sharing and community building. However, this can sometimes lead to the spread of misinformation and reinforcing boundaries and hierarchies within equestrian subcultures. The issue of bullying has come to the fore in the equestrian world in recent years, with the international sport governing body – the Federation Internationale Equestre (FEI) – considering implementing social media policies for athletes and officials to try and safeguard participants and reduce cyber abuse. Equestrianism is unusual in sporting terms as one of the few sports in which men and women, boys, and girls, compete together on equal terms at all levels of competition. Research shows that female equestrians were less exposed to gendered insults in the media, perhaps in part due to the lack of formal sex-based divisions. Equestrianism also provides opportunity for physical activity across the lifespan: riding is popular with both children and older people, particularly women. The reported prevalence of online bullying is therefore worrying in that it detracts from other, more positive, aspects of equestrian sport and exposes participants to negative experiences which may affect their mental health. We used convenience sampling to recruit equestrian competitors aged 18-65 who had at least one personal social media account (Facebook, TikTok, Twitter/X, Instagram or YouTube) and regularly posted or interacted with others’ posts about competing in equestrian events (dressage, eventing, show jumping), we then employed a mixed methods survey (quant>QUAL) (n=229) to achieve the following objectives of the study: i) to establish whether there is a link between social media and mental health of the participants of equestrian events; ii) to identify the factors within social media that may contribute to a decline in participants’ mental health and whether there is a specific demographic that may be more susceptible to the effects of social media; and iii) to make recommendations on improvements to support participants throughout their sporting events. Findings from this study provide insight into the ways in which amateur female equestrian athletes are using social media and the impact it is having on their mental health. As a new behavioral code of conduct for social media usage of those involved in all areas of equestrian sport are set to be introduced by the FEI (Federation Equestre International) in the new year, identifying negative and derogatory comments as one area where the medium is being used negatively, there is a need to further understand the other ways in which the use of social media can be damaging to the mental health of equestrian athletes. This study therefore adds timely and much needed insight into the use and subsequent consequences of social media on sport event participants and has the potential to inform debates on the topic, which are currently ongoing within the FEI
Innovative shareholding arrangements for producer groups providing machinery or marketing services to smallholders
No full textSmallholder producer groups are vulnerable to institutional problems when they pursue value-adding enterprises requiring capital and predictable deliveries. This paper provides insights into creative shareholding arrangements introduced by two producer groups to upgrade their business strategies from ‘transactional’ to ‘value-adding’ status. The first group planned to offer machinery services to reduce production costs and improve the quality of smallholder paddy rice. The second group intended to take advantage of a domestic niche market for non-traditional, high-value, rice varieties. Members and directors of these producer organizations were wary of free-rider problems that undermine collective efforts to finance assets and meet supply contracts. This study draws on the New Institutional Economics concepts of ill-defined ownership rights to analyze the innovative shareholding schemes devised by these groups to prevent free riding. It treats the producer groups as case studies, and the research is both exploratory and applied set within the framework of action research. Both groups issued non-redeemable, tradable, class B shares. Class B shares are appreciable but confer no (or limited) voting rights, allowing members to benefit as investors and as patrons while maintaining democratic control of their organization. The key, however, is to align investment with patronage in order to avoid conflicts of interest that discourage member investment and compliance with supply contracts. The first group linked member investment to progressive discounts on the cost of machinery services, thereby creating a strong incentive for larger patrons to buy more shares. The second group treated each share as a tradable obligation to deliver a specific quantity of high-value paddy, thereby requiring larger patrons to buy or lease more shares. This research adds to a small pool of literature that examines the attributes of well-defined ownership rights in smallholder organizations that pursue value-adding business strategies
New Zealand wine exports to China: Barriers and potential mitigation strategies : A thesis submitted in partial fulfilment of the requirements of the Degree of Master of Commerce and Management at Lincoln University
No full textWith the gradual expansion of Asian wine consumption in the past decade, China has become Asia’s largest and most significant wine consumption market. As a result, China has become one of the most significant target markets for New Zealand wine exports to Asia. In terms of purchasing power, China is a large potential market. However, Chinese wine consumption has declined recently, and New Zealand's wine market share in China has stagnated. Because of a different drinking culture, government policies, and COVID-19, exports of New Zealand wine to China have encountered various barriers, especially during the pandemic, that eventually prevented New Zealand wine exporters from exploring the Chinese market.
This study reviews the global wine industry, the New Zealand wine industry, and the Chinese wine market recently. The literature review focuses on Chinese wine consumers’ preferences, export strategies, and a framework for export barriers. The study uses in-depth interviews with New Zealand wine exporters and Chinese wine importers to investigate New Zealand wine exporters’ backgrounds, export processes, entering the Chinese market mode, export strategies, and various barriers encountered in exporting to China. According to the findings, potential strategies are proposed to mitigate the barriers encountered by New Zealand wine exporters.
The primary data were obtained from semi-structured interviews of 12 wine exporters in New Zealand between June and August 2023. These exporters are also local wine producers and export their products. The interviewees are leaders directly engaged in wine exporting or understand the relevant export business currently working as New Zealand wine exporters. Secondary data come from literature studies and published reports by research institutions. Three Chinese wine importers in Shanghai were also interviewed to understand the barriers to New Zealand exporters from a different perspective.
The results show that indirect exports are more suitable for entering the Chinese market. Successful exporting is related to rich exporting experience and adequate financial and human resources. The recent barriers New Zealand wine exporters face include exogenous, procedural, resource, and knowledge and experience barriers. Exporters can actively enhance export knowledge and accumulate experience to mitigate the impact of export barriers on enterprises. The results provide new evidence of the success of New Zealand wine exporters in exploring the Chinese market. The results also give policymakers insights on exporting to China, increasing their export experience, and mitigating and eliminating the main export barriers to speed up internationalisation
Towards food equity in the global south: Traversing with diverse research methods
No full textIn a series of studies funded by the Gates Foundation, Foreign and Commonwealth Development Office (FCDO), and New Zealand Aid (NZ Aid) we attempt to unpack the agriculture-disruptions-nutrition nexus by adopting a range of methodological approaches. In this seminar, focusing on four research investigations in South Asia and Africa, I discuss our rationale for applying systems dynamics modelling and qualitative research tools, in addition to econometric modelling. Drawing insights from our findings, I argue that there is an urgency to adopt a more holistic approach for a more equitable food system in the Global South. Given the recent global disruptions and the consequent food insecurity and hunger across the globe, I conclude with the rationale for applying interdisciplinary and participatory research tools for ensuring food equity beyond the Global South
Report and recommendation of the review panel: Severe Weather Emergency Recovery (Hawke’s Bay Flood Protection Works) Amendment Order 2024
No full textUnder section 16 of the Severe Weather Emergency Recovery Legislation Act 2023, this is the Review Panel’s report on a draft Order-in-Council. The draft Order proposes a process to speed up the construction of flood protection works in specific locations within the Hawke’s Bay. It does so by amending current legislative processes to reduce timeframes for gaining consents for these projects. This report includes recommendations and brief comments. It concludes that the Minister may reasonably consider this Order to be necessary and/or desirable, the tests under the legislation
Combined affects of pH adjustment and bentonite addition timing on protein stability of Sauvignon Blanc wine
No full textBackground and Aims. Bentonite fining is commonly used in white wine production, which can lead to the loss of wine volume and aroma compounds. Many factors influence the efficacy of bentonite fining. The effect of pH adjustment and timing of bentonite addition were studied for their combined effects on Sauvignon Blanc wine protein haze formation and bentonite requirement at microscale and commercial scale. Methods and Results. Three bentonite addition timings were conducted on a juice pH adjustment trial: before fermentation, during fermentation, and after fermentation. The hot and cold test was utilized to determine the bentonite requirement for protein stabilization. Wine proteins were analyzed using a modified Coomassie brilliant blue (CBB) assay, lithium dodecyl sulphate polyacrylamide gel electrophoresis (LDS‐PAGE), and sodium dodecyl sulphate capillary gel electrophoresis (SDS‐CGE). Lower juice pH (2.80 and 3.00) resulted in sluggish fermentation, whereas the presence or absence of bentonite during fermentation showed similar fermentation kinetics at each pH. The presence of bentonite remaining in contact with ferment improved the completion of fermentation for the most sluggish ferment (pH 2.80). Commercial wine made from same batch of juice was adjusted to different pH values, and low‐pH wines had a lower wine protein content and an increasing protein adsorption efficiency of bentonite fining, leading to lower bentonite requirement. Conclusions. Bentonite addition during fermentation was the most efficient in protein removal but fining after fermentation required the least overall bentonite dosage. The different fermentation scales (i.e., microscale versus commercial scale) slightly affected wine protein contents but not molecular weight (MW) profiles. Protein contents and MW profiles in stabilized wines were affected by the original juice pH with more complex patterns from high‐pH juice. Significance of the Study. The findings of this study provide valuable information on optimization of bentonite fining to minimize the dosage so as to reduce the loss of wine volume and quality