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Martínez-Navarro J, Sellers-Rubio R. Three decades of research on wine marketing. Heliyon 2024; 10:e30938. [PMID: 38774329 PMCID: PMC11107254 DOI: 10.1016/j.heliyon.2024.e30938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 03/14/2024] [Accepted: 05/08/2024] [Indexed: 05/24/2024] Open
Abstract
The goal of this study is to provide a comprehensive review of the academic research into wine marketing over the last three decades. Data from 1135 wine marketing-related research documents published 1990-2022 in the Web of Science and Scopus databases were employed. Using mainly co-word analysis and bibliographic coupling, the key themes of the discipline were identified. A longitudinal analysis identified the topic's evolution and current research trends. Results show that wine marketing research has grown sharply in recent years. From the pioneering studies that examined consumers' behaviours and wine price drivers, the discipline evolved to address burgeoning themes such as sustainability, social media (digital marketing) and wine tourism, which evidences the interest that academics have shown in enhancing knowledge in the area.
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Affiliation(s)
- Jesús Martínez-Navarro
- Department of Marketing, Faculty of Economics and Business, University of Alicante, Spain
| | - Ricardo Sellers-Rubio
- Department of Marketing, Faculty of Economics and Business, University of Alicante, Spain
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2
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Fasakin I, von Massow M. Consumer's preferences and willingness to pay for immune enhanced dairy products in Canada. Appetite 2024; 196:107156. [PMID: 38103791 DOI: 10.1016/j.appet.2023.107156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/19/2023]
Abstract
This study examined consumer preferences for, willingness to pay for, and the most preferred mode of delivery for immune enhanced dairy products across Canada. Two sets of choice experiments were designed to evaluate preferences for functional foods and nutraceuticals as the modes of delivery for immune enhanced dairy products. Data (N = 1001) was collected through an online stated preference survey and analyzed using conditional logit model. Results revealed that there is a general consumer interest in immune enhanced dairy products, and consumers place a premium on them. Also, the presence of children below the age of fifteen in a household was a major factor that increased consumer receptivity towards the products. Further results revealed that individuals who usually consume functional foods are less likely to be interested in nutraceuticals, and vice versa, implying that the preferred mode of delivery depended on consumer preferences for either functional foods or nutraceuticals.
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Affiliation(s)
- Ifeoluwa Fasakin
- Department of Food, Agricultural and Resource Economics, University of Guelph, ON, N1G 2W1, Canada
| | - Michael von Massow
- Department of Food, Agricultural and Resource Economics, University of Guelph, ON, N1G 2W1, Canada.
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3
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Miolla R, Ottomano Palmisano G, Roma R, Caponio F, Difonzo G, De Boni A. Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products. Foods 2023; 12:foods12102014. [PMID: 37238832 DOI: 10.3390/foods12102014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
In recent years, consumers have shown considerable attention to functional foods that can provide various benefits. At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and practitioners are devoting great attention to sustainable food waste management. Within the wine processing, the production phase generates by-products such as marc, grape seeds, stems, and wine lees. In most cases, these by-products are treated as waste rather than as a resource, creating environmental, economic, and social impacts related to their disposal. By contrast, the reuse of oenological by-products in food production can have several health benefits, since they are rich in functional molecules such as fibres, polyphenols, and vitamin E, and can also trigger a circular economy model. The aim of this research is to investigate the acceptance of consumers towards bread enriched with oenological by-products through the application of k-means clustering, providing insights on the characterisation of groups of consumers based on their specific features and declared attitudes. The results showed three different consumers' clusters, highlighting that the acceptance of this enriched bread is not influenced by the consumers' socio-economic features, but it is related to consumers' sensitivity. Therefore, target strategies should be put in place to inform consumers about the benefits associated with the consumption of bread enriched with oenological by-products.
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Affiliation(s)
- Roberta Miolla
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | | | - Rocco Roma
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Annalisa De Boni
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
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4
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Johnson JB, Walsh KB, Naiker M, Ameer K. The Use of Infrared Spectroscopy for the Quantification of Bioactive Compounds in Food: A Review. Molecules 2023; 28:molecules28073215. [PMID: 37049978 PMCID: PMC10096661 DOI: 10.3390/molecules28073215] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 04/14/2023] Open
Abstract
Infrared spectroscopy (wavelengths ranging from 750-25,000 nm) offers a rapid means of assessing the chemical composition of a wide range of sample types, both for qualitative and quantitative analyses. Its use in the food industry has increased significantly over the past five decades and it is now an accepted analytical technique for the routine analysis of certain analytes. Furthermore, it is commonly used for routine screening and quality control purposes in numerous industry settings, albeit not typically for the analysis of bioactive compounds. Using the Scopus database, a systematic search of literature of the five years between 2016 and 2020 identified 45 studies using near-infrared and 17 studies using mid-infrared spectroscopy for the quantification of bioactive compounds in food products. The most common bioactive compounds assessed were polyphenols, anthocyanins, carotenoids and ascorbic acid. Numerous factors affect the accuracy of the developed model, including the analyte class and concentration, matrix type, instrument geometry, wavelength selection and spectral processing/pre-processing methods. Additionally, only a few studies were validated on independently sourced samples. Nevertheless, the results demonstrate some promise of infrared spectroscopy for the rapid estimation of a wide range of bioactive compounds in food matrices.
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Affiliation(s)
- Joel B Johnson
- School of Health, Medical & Applied Science, Central Queensland University, North Rockhampton, QLD 4701, Australia
| | - Kerry B Walsh
- School of Health, Medical & Applied Science, Central Queensland University, North Rockhampton, QLD 4701, Australia
| | - Mani Naiker
- School of Health, Medical & Applied Science, Central Queensland University, North Rockhampton, QLD 4701, Australia
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
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5
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Muñoz-Bernal ÓA, Vazquez-Flores AA, de la Rosa LA, Rodrigo-García J, Martínez-Ruiz NR, Alvarez-Parrilla E. Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds. Foods 2023; 12:foods12061194. [PMID: 36981121 PMCID: PMC10048746 DOI: 10.3390/foods12061194] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/07/2023] [Accepted: 03/08/2023] [Indexed: 03/16/2023] Open
Abstract
The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of enrichment were evaluated: 4 and 8 g/L of total phenolic content (gallic acid equivalents, GAE). Wines were evaluated by a trained panel to determine their sensory profile (olfactive, visual, taste, and mouthfeel phases). The bioaccessibility of phenolic compounds from enriched red wines was evaluated using an in vitro digestive model and phenolic compounds were quantified by High Performance Liquid Chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Enrichment increased mainly flavonols and procyanidins. Such an increase impacted astringency and sweetness perceived by judges. This study proposes an alternative to increase the phenolic content in wines without modifying other main sensory characteristics and offers a potential beneficial effect on the health of consumers.
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Affiliation(s)
- Óscar A. Muñoz-Bernal
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Alma A. Vazquez-Flores
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Laura A. de la Rosa
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Joaquín Rodrigo-García
- Departamento de Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Nina R. Martínez-Ruiz
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Emilio Alvarez-Parrilla
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
- Correspondence: ; Tel.: +52-(656)-688-21-00 (ext. 1562)
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6
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Johnson JB, Mani JS, Hoyos BE, Naiker M. Phenolic profiles, phytochemical composition and vitamin C content of selected horticultural produce from Central Queensland. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01687-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe Central Queensland region of Australia is a large producer of horticultural produce; however, there are limited studies on the phytochemical composition of the produce from this region. Additionally, some crops or cultivars are poorly known in domestic markets; hence are currently only grown for niche markets. There is opportunity to expand production of these crops if they contain higher levels of health-benefiting compounds compared to existing cultivars. Hence this work aimed to elucidate the phytochemical composition of such under-marketed and/or under-utilised crops, including their phenolic acid and flavonoid profiles. The samples included nine cucurbits, two citrus fruits, dragonfruit and Brazilian cherry. The vitamin C (ascorbic acid) content was quantified using high-performance liquid chromatography with diode array detection, while the phenolic profiles were gathered using targeted liquid chromatograph tandem mass spectrometry analysis. Antioxidant activity was quantified using the FRAP and CUPRAC assays, while total phenolic content was measured using the Folin-Ciocalteu assay. The results revealed extensive variation in the levels of health-benefiting compounds between the samples. The phenolic profiles of several species/cultivars are reported for the first time. The highest ascorbic acid content was found in blood orange skin (817 mg/100 g DW), while the highest total phenolic content was found in blood orange skin (1988 mg GAE/100 g). Samples showing high antioxidant capacity included blood orange skin, Brazilian cherry and spaghetti squash. These results may support the prospect of marketing several of the crops/cultivars as functional food crops in domestic or export markets.
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7
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Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Baker MT, Lu P, Parrella JA, Leggette HR. Investigating the Effect of Consumers' Knowledge on Their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis. Foods 2022; 11:1135. [PMID: 35454722 PMCID: PMC9028956 DOI: 10.3390/foods11081135] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/06/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
Inconsistent results published in previous studies make it difficult to determine the precise effect of consumer knowledge on their acceptance of functional foods. We conducted a systematic review and meta-analysis by identifying and collecting relevant literature from three databases. Of the 1050 studies reviewed, we included 40 in the systematic review and 18 in the meta-analysis. Based on the focus of each included study, we operationally defined knowledge as knowledge of the functional food concept, nutritional-related knowledge, and knowledge of specific functional products. Results from the systematic review indicate that most participants from the included studies had low knowledge, especially nutrition-related knowledge associated with consuming functional foods, and were generally not familiar with the concept of functional foods. Results from the meta-analysis generated a summary effect size (r = 0.14, 95% CI [0.05; 0.23]), measured by the correlation coefficient r, which indicates a small positive relationship exists between consumers' level of knowledge and their acceptance of functional foods. Results from our study demonstrate the importance of increasing consumers' functional foods knowledge to improve their acceptance of such products. Agricultural and health communicators, educators, and functional foods industry professionals should prioritize increasing consumers' knowledge through their communications, marketing, and programmatic efforts.
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Affiliation(s)
- Mathew T. Baker
- Department of Agricultural Leadership, Education and Communications, Texas A&M University, College Station, TX 77843, USA; (P.L.); (J.A.P.); (H.R.L.)
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9
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Rompkovksi C, Agustini BC, Deffert F, Stadtlober MGA, Brand D, da Silva GA, Bonfim TMB. Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum β-glucosidase-producer strain. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1570-1576. [PMID: 35250080 PMCID: PMC8882491 DOI: 10.1007/s13197-021-05168-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2021] [Accepted: 06/02/2021] [Indexed: 11/24/2022]
Abstract
The use of non-Saccharomyces yeast strains in winemaking is becoming a common trend. In fact, consumers are demanding new and healthier styles of wine. On the other hand, these strains are a challenge for the starting process due to winery-resident strains, especially with regard to industrial-scale fermentations. Current assay focuses on the scale-up of the laboratorial inoculum inside the winery environment to ferment 15,000 and 25,000 L of Vitis labrusca Bordô must, using a Hanseniaspora uvarum β-glucosidase-producer strain as starter culture. This scale-up could confirm the viability of using non-Saccharomyces yeast, as it presented promising results on a laboratory scale. The non-Saccharomyces strain was selected in a previous study since it proved to increase resveratrol concentration in lab scale winemaking. The yeast diversity was followed by the plate culturing method. Species identification and strain typing were determined by ITS-RFLP and PCR-fingerprinting, respectively. Physical and chemical analyses and resveratrol quantification were performed in the elaborated wines.
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Affiliation(s)
- Cintia Rompkovksi
- Universidade Federal Do Paraná, 632 Lothário Meissner Ave, Jardim Botânico, Curitiba, PR 80210-170 Brazil
| | - Bruna Carla Agustini
- Embrapa Uva E Vinho, 515 Livramento Street, Mail box 130, Bento Gonçalves, RS 95701-008 Brazil
| | - Flavia Deffert
- Universidade Federal Do Paraná, 632 Lothário Meissner Ave, Jardim Botânico, Curitiba, PR 80210-170 Brazil
| | | | - Debora Brand
- Universidade Federal Do Paraná, 632 Lothário Meissner Ave, Jardim Botânico, Curitiba, PR 80210-170 Brazil
| | - Gildo Almeida da Silva
- Embrapa Uva E Vinho, 515 Livramento Street, Mail box 130, Bento Gonçalves, RS 95701-008 Brazil
| | - Tania Maria Bordin Bonfim
- Universidade Federal Do Paraná, 632 Lothário Meissner Ave, Jardim Botânico, Curitiba, PR 80210-170 Brazil
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10
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Health-Nutrients and Origin Awareness: Implications for Regional Wine Market-Segmentation Strategies Using a Latent Analysis. Nutrients 2022; 14:nu14071385. [PMID: 35405999 PMCID: PMC9002975 DOI: 10.3390/nu14071385] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/24/2022] Open
Abstract
A healthy-nutrient wine has been recently developed by Apulian wineries (southern Italy), using autochthonous wine grapes cultivars, selected strains and specific processes of production. As such, this research elicits Italian wine consumers’ preferences towards this innovative Apulian wine with regard to additional labelling information associated with health-nutrients and the origin of grapes on the bottle of wine. For this purpose, a social survey based on the choice experiment approach is considered. The results reveal a heterogeneity of preferences among respondents for which the origin of wine grapes cultivars is the most appreciated (an average Willingness-to-Pay of EUR 6.57), thereby inducing an increase in their function utility, while the health-nutrients attribute is relatively less appreciated (an average Willingness-to-Pay of EUR 3.95). Furthermore, four class consumers’ cluster profile have been identified in respect to their: (i) behavior and propensity to wine consumption and purchase, (ii) health-claims importance on the wine bottle label, (iii) socio-economic characteristics and (iv) health conditions. This paper has marketing and public implications and contributes to an understanding of how additional information on the label of a wine bottle may affect the market-segmentation, influence wine consumers’ utility, protect their health and increase their level of awareness to wine ingredients labelling.
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11
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Consumer Perceptions of Wine Quality Assurance Programs: An Opportunity for Emerging Wine Markets. SUSTAINABILITY 2022. [DOI: 10.3390/su14042340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Quality assurance programs (QAPs) may add value to wines through reassuring consumers of wine quality prior to purchase and consumption. In Tennessee, the potential to use a wine QAP is being explored as a means to improve the industry’s economic sustainability. To date, several QAPs exist, but studies directly related to their impact on consumer behavior for wines from emerging areas are scarce. We used an online survey instrument to elicit consumer perceptions of QAPs importance on wine purchasing decisions and how the presence of a QAP may impact their purchasing behavior for a wine from an emerging area (e.g., Tennessee). Wine involvement, QAP perceptions, and familiarity were also measured. A mixed-process model was used to estimate the two ordered probit models for importance of QAPs and the influence of QAPs on Tennessee wine purchases, where QAP importance was treated as a latent variable influencing Tennessee wine purchases. Ordinal probit estimates suggest that greater on-site spending and greater perceived benefits of QAPs (as indicators of quality and standardization) resulted in a higher probability of perceived QAP importance when making wine purchasing decisions. Reduced form estimates of the model of Tennessee wine purchases indicated distance to wine producing areas, female gender, and familiarity with Tennessee wines each negatively influenced the potential impact of QAPs on Tennessee wine purchases. However, on-site spending at wineries and perceived benefits of a Tennessee QAP increased likelihood of Tennessee wine purchases.
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Baker MT, Lu P, Parrella JA, Leggette HR. Consumer Acceptance toward Functional Foods: A Scoping Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:1217. [PMID: 35162240 PMCID: PMC8835010 DOI: 10.3390/ijerph19031217] [Citation(s) in RCA: 55] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/13/2022] [Accepted: 01/20/2022] [Indexed: 11/16/2022]
Abstract
Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol. Societal interest in consuming healthy foods and the demand for healthy food products have increased significantly. As a result, functional foods have gained significant research attention in the food health and technology innovations field. To date, many studies have investigated the factors that may predict consumer acceptance of functional foods, and a wide range of influential factors have been reported. However, studies conducted in different contexts pose challenges to gaining a clear understanding of the factors influencing consumer acceptance. Therefore, the purpose of our scoping review was to synthesize the possible determinants of consumer acceptance toward functional foods and provide a resource that describes global trends regarding consumers' functional foods behavior. We identified 75 articles published with varying populations around the globe that empirically investigated consumers' acceptance of functional foods. We identified and categorized a wide range of determinants related to consumer acceptance of different types of functional foods. The five categories of determinants were product characteristics, socio-demographic characteristics, psychological characteristics, behavioral characteristics, and physical characteristics. Each of the determinants were more fully described by sub-determinants in our scoping review. These determinants should be considered and used by leaders and scientists in product development to aid decision making and, ultimately, the successful launch of novel functional foods.
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Affiliation(s)
- Mathew T. Baker
- Department of Agricultural Leadership, Education and Communications, Texas A&M University, College Station, TX 77843, USA; (P.L.); (J.A.P.); (H.R.L.)
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13
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Explaining Consumer Intentions for Foods with Antioxidant Properties: Predictors of Choice and Purchase Barriers. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9971425. [PMID: 34336998 PMCID: PMC8292085 DOI: 10.1155/2021/9971425] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/29/2021] [Accepted: 06/27/2021] [Indexed: 11/17/2022]
Abstract
Today, food products not only should serve the source of main nourishment but also must minimize the risk of negative impact on the human body. Products enriched with antioxidants can be referred to such category. For food producers, the development of products “for health” is usually connected with significant investment, whereas the final success of innovative products does not always meet the expectations. The greatest part of such products is withdrawn from the market during the first year. It is important for manufacturers to learn consumer behavior in order to ensure sale growth and a stable market position. The purpose of this study was to study consumer reception of products containing antioxidants. (It is important to conduct market research to identify the needs of buyers in order to maintain a stable position in the market. In order to study this issue, we analyzed the consumer perception of foods with antioxidant properties.) We studied the consumer perception of products with antioxidant properties with regard to choice predictors and barriers for purchasing, which finally determine the success of the product on the market. For this purpose, we conducted a survey of 721 consumers of the South Urals. The results of the statistical analysis done with the help of SPSS proved that South Ural consumers in general are ready to purchase products containing antioxidants. Besides, producers must bring information concerning the real value of the product and win the consumer trust and confidence as far as these are the main predictors determining the choice for purchasing the products containing antioxidants. Misunderstanding of the role antioxidants play in the human body may lead to perception of risk concerning consumption of such products and rejection of the purchase.
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14
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Yue XF, Jing SS, Ni XF, Zhang KK, Fang YL, Zhang ZW, Ju YL. Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein. Front Nutr 2021; 8:691784. [PMID: 34222310 PMCID: PMC8249586 DOI: 10.3389/fnut.2021.691784] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 05/26/2021] [Indexed: 01/23/2023] Open
Abstract
Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), total flavonoid content, and total flavanol content in wine, whereas the addition of MP during storage had the opposite effect. The addition of MP before alcohol fermentation significantly increased the amount of individual anthocyanins and individual phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In addition, the addition of 0.3 g/L MP during storage increased the content of individual phenolic acids and TPC of wine. However, the addition of 0.1 g/L MP during storage significantly reduced the TPC, TAC, TTC, and individual anthocyanin content (except for malvidin-3-glucoside and malvidin-3-acetly-glucoside); meanwhile, the treatment attenuated the color stability and antioxidant capacity of wine. The results demonstrated that the addition of MP before alcohol fermentation could increase the functional components and improve the color stability and antioxidant capacity of wine.
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Affiliation(s)
- Xiao-Feng Yue
- College of Enology, Northwest A&F University, Xianyang, China
| | - Si-Si Jing
- College of Enology, Northwest A&F University, Xianyang, China
| | - Xiao-Fan Ni
- College of Enology, Northwest A&F University, Xianyang, China
| | - Ke-Kun Zhang
- College of Enology, Northwest A&F University, Xianyang, China
| | - Yu-Lin Fang
- College of Enology, Northwest A&F University, Xianyang, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang, China.,Heyang Viti-Viniculture Station, Northwest A&F University, Xianyang, China
| | - Zhen-Wen Zhang
- College of Enology, Northwest A&F University, Xianyang, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang, China.,Heyang Viti-Viniculture Station, Northwest A&F University, Xianyang, China
| | - Yan-Lun Ju
- College of Enology, Northwest A&F University, Xianyang, China
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15
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Lim CGY, Ting R, van Dam RM, Yang D, Liu MH, Tai ES, Rebello SA. Making novel staple foods the norm: perspectives from adult consumers with and without diabetes. Appetite 2021; 162:105189. [PMID: 33667500 DOI: 10.1016/j.appet.2021.105189] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 02/09/2021] [Accepted: 02/26/2021] [Indexed: 11/28/2022]
Abstract
Novel staple foods are staple foods that are modified with the purpose of improving their nutritional properties. However, consumers' acceptance towards novel staple foods remains to be evaluated, especially in Asian populations where staple foods like white rice are a major source of energy. The objective of this study was to explore consumers' attitudes and perceptions towards novel staple foods in a multi-ethnic Asian population. We conducted 11 focus group discussions, with 37 healthy participants and 22 participants with diabetes recruited through newspaper, email and poster advertisement and in-person recruitment at a clinic. Thematic analysis using the general inductive approach was performed. We found that participants' conceptual understanding of the modification process affected their acceptance towards novel staple foods. Plant-based modifications were considered natural and acceptable while genetic modification and use of chemicals were unnatural and undesirable. Participants expected novel staple foods to be more expensive and less tasty and this was largely due to their perceptions and experiences with healthy eating. Participants with diabetes or family history of diabetes were generally more willing to compromise taste and cost for healthier staple foods, and this appeared to be driven by concerns about diabetes and its related co-morbidities. The appearance of food was an important influence on participants' initial impression of the food, which appeared to be mediated by taste expectations. Participants' trust of novel staple foods was largely influenced by their trust in food industry, governmental authorities and nutrition science that was mediated through pathways of information and food safety.
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Affiliation(s)
- Charlie G Y Lim
- Saw Swee Hock School of Public Health, National University of Singapore, National University Health System, 12 Science Drive 2, 117549, Singapore.
| | - Rhys Ting
- Saw Swee Hock School of Public Health, National University of Singapore, National University Health System, 12 Science Drive 2, 117549, Singapore.
| | - Rob M van Dam
- Saw Swee Hock School of Public Health, National University of Singapore, National University Health System, 12 Science Drive 2, 117549, Singapore; Department of Nutrition and Department of Epidemiology, Harvard T.H. Chan School of Public Health, 677 Huntington Ave, Boston, MA, 02115, United States.
| | - Dimeng Yang
- Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 10 Medical Dr, 117597, Singapore.
| | - Mei Hui Liu
- Department of Food Science & Technology, National University of Singapore, Science Drive 2, 117543, Singapore.
| | - E Shyong Tai
- Saw Swee Hock School of Public Health, National University of Singapore, National University Health System, 12 Science Drive 2, 117549, Singapore; Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 10 Medical Dr, 117597, Singapore; Division of Endocrinology, National University Hospital, Singapore; Duke-NUS Medical School, 8 College Rd, 169857, Singapore.
| | - Salome A Rebello
- Saw Swee Hock School of Public Health, National University of Singapore, National University Health System, 12 Science Drive 2, 117549, Singapore.
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Abstract
In light of increasing attention on biofortified products from the institutional, scientific and industrial worlds, we investigate consumer knowledge, consumer choice, the relationship between consumer choice and lifestyles, willingness to pay, and factors influencing consumer groups regarding biofortified foods. Complicating the matter is the lack of a clear definition of biofortified foods in the last proposal of the Codex Alimentarius Commission dated 26 November 2018. Research has shown the importance of market information and variables related to lifestyle, socio-demographic characteristics, knowledge of nutritional principles, and diet, to understanding consumers’ purchase and consumption choices regarding biofortified products. Our research shows that at present the potential consumer of biofortified food products is generally confused and uninformed, conditions that, even when there is a high willingness to pay, limit purchases of biofortified products. Even in the absence of a concise definition and clear labelling at a globally recognized level, in Italy biofortified products are increasingly widespread (products biofortified with selenium, iodine, etc.), confirming consumer demand for this category of product.
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Kontaxakis E, Trantas E, Ververidis F. Resveratrol: A Fair Race Towards Replacing Sulfites in Wines. Molecules 2020; 25:E2378. [PMID: 32443913 PMCID: PMC7288175 DOI: 10.3390/molecules25102378] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 05/12/2020] [Accepted: 05/13/2020] [Indexed: 12/24/2022] Open
Abstract
In recent years, significant efforts to produce healthier wines has led to the replacement or reduction of the addition of sulfites, using alternative substances or techniques. Resveratrol and related biophenols seem to be of great interest, since beyond their protective nature and contrary to sulfites they can positively affect consumer health. These bioactive phytochemicals are naturally produced in grapes as evolutionary acquired mechanisms against pathogens and UV irradiation. However, despite the efforts made so far attempting to develop economic and industrially adopted isolation techniques, available quantities of these biophenols for commercial use are still quite limited. Therefore, such molecules are still not able to meet the needs of industrial use due to their prohibitive marketable cost. In this review we summarize the efforts that have been made to biosynthesize these molecules through alternative, innovative ways. Increasing interest in modern biotechnological approaches has shed light on the exploitation of metabolically engineered microbial factories, instead of plants, to produce molecules of industrial interest. Such approaches, also reviewed here, are expected to lower the cost and appear promising to produce enough surplus to attract further oenological experimentation upon yielding functional wines. This development is expected to attract further industrial attention, continuing the race to partially or totally replace the external addition of sulfites. We also review important physicochemical properties of resveratrol in relation to enriching wines.
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Affiliation(s)
| | | | - Filippos Ververidis
- Plant Biochemistry and Biotechnology Group, Laboratory of Biological and Biotechnological Applications, Department of Agriculture, School of Agricultural Sciences, Hellenic Mediterranean University, GR 710 04 Heraklion, Greece; (E.K.); (E.T.)
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18
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Consumer perception and behaviour related to low-alcohol wine: do people overcompensate? Public Health Nutr 2020; 23:1939-1947. [PMID: 32423509 DOI: 10.1017/s1368980019005238] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences consumption. DESIGN Randomised controlled trial (RCT). SETTING Participants were invited to a wine tasting and randomised into one of the three conditions: they either tasted a 'new white wine' (12·5 % alcohol content), a 'new low-alcohol white wine' (8·0 % alcohol content) or they tasted the low-alcohol wine but were not aware that the wine was reduced in alcohol (low-alcohol, blinded). PARTICIPANTS Ninety participants (42 % male, mean age = 41 (sd 14) years). RESULTS Mean comparisons showed similar ratings for the low-alcohol conditions and the standard alcohol condition (mean > 5·6/7). The mean consumed amount across all conditions did not differ (162 (sd 71) ml, (F2,86 = 0·43, P > 0·05)), hence people who tasted the low-alcohol wine consumed approximately 30 % less alcohol. However, participants were willing to pay more for the normal wine compared with the low-alcohol wine, (F2,87 = 3·14, P < 0·05). CONCLUSIONS Participants did not alter their drinking behaviour in response to the reduced alcohol content, and the low-alcohol wine was perceived positively. There might be an emerging market potential for wine of reduced alcohol content, but consumers may not be willing to pay the same price as for the standard wine.
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19
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Poklar Ulrih N, Opara R, Korošec M, Wondra M, Abram V. Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine. Food Chem Toxicol 2020; 137:111124. [DOI: 10.1016/j.fct.2020.111124] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 01/03/2020] [Accepted: 01/07/2020] [Indexed: 11/16/2022]
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21
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Žurga P, Vahčić N, Pasković I, Banović M, Staver MM. Croatian Wines from Native Grape Varieties Have Higher Distinct Phenolic (Nutraceutic) Profiles than Wines from Non-Native Varieties with the Same Geographic Origin. Chem Biodivers 2019; 16:e1900218. [PMID: 31282123 DOI: 10.1002/cbdv.201900218] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Accepted: 07/05/2019] [Indexed: 02/01/2023]
Abstract
Croatian wines made from native (Plavac mali and Teran) and non-native grape varieties (Cabernet Sauvignon and Merlot), all grown in Croatian coastal regions, were investigated. Analyses included measurements of antioxidant activities, total phenolic contents and concentrations of non-colored phenolic compounds, chosen based on their known nutraceutical properties. Plavac mali wines were distinguished by higher antioxidant activity, total phenolic content and catechin concentrations but lower flavonol concentrations. Teran wines had higher hydroxytyrosol, myricetin and resveratrol concentrations. Merlot and Cabernet Sauvignon wines had higher flavonol concentrations (except myricetin). Canonical analysis was successful in discriminating Plavac mali from Teran wines, and both varieties were separated from non-native varieties. The results indicate distinct genetic potentials of studied varieties and enable wine authentication based on the investigated bioactive compounds.
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Affiliation(s)
- Paula Žurga
- Teaching Institute of Public Health of Primorsko-goranska County, Krešimirova 52a, HR-51000, Rijeka, Croatia
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000, Zagreb, Croatia
| | - Igor Pasković
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440, Poreč, Croatia
| | - Mara Banović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000, Zagreb, Croatia
| | - Mladenka Malenica Staver
- Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000, Rijeka, Croatia
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22
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Szakály Z, Kovács S, Pető K, Huszka P, Kiss M. A modified model of the willingness to pay for functional foods. Appetite 2019; 138:94-101. [PMID: 30905734 DOI: 10.1016/j.appet.2019.03.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 01/27/2019] [Accepted: 03/18/2019] [Indexed: 10/27/2022]
Abstract
The aim of this research was to develop a modified version of the Munene model summarizing the factors influencing willingness to pay for functional foods, adjusted to the Hungarian population. The questionnaire survey was conducted in 2014 in Hungary on a sample of 500 individuals, representative for gender, age, settlement type and region. Building blocks of the Munene model were examined and tested with a Latent Variable Path Analysis with the Partial Least Squares (LVPLS) model. According to the results, the strongest relationship in the modified model was identified between attitudes towards, and beliefs about, the attributes of functional foods, i.e. the more consumers believe in the health protecting effect of functional foods, the more positive their attitudes towards those foods, and the more they are willing to pay a premium for them. The highest explanatory power in the model was attributed to the attitudes towards functional foods, followed by beliefs about the attributes of functional foods, and then by consumer demographics. The modification of the original Munene model based on a Hungarian sample contributes to an examination of its usability and provides an example of how it can fit to another culture. Moreover, a comprehensive model including factors influencing WTP has not yet been developed among Hungarian consumers.
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Affiliation(s)
- Zoltán Szakály
- University of Debrecen, Faculty of Economics and Business, Institute of Marketing and Commerce, Debrecen, Böszörményi Str. 138, H-4032, Hungary.
| | - Sándor Kovács
- University of Debrecen, Faculty of Economics and Business, Institute of Sectorial Economics and Methodology, Debrecen, Böszörményi Str. 138, H-4032, Hungary.
| | - Károly Pető
- University of Debrecen, Faculty of Economics and Business, Institute of Rural Development, Tourism and Sport Management, Debrecen, Böszörményi Str. 138, H-4032, Hungary.
| | - Péter Huszka
- Széchenyi István University, Kautz Gyula Economics Faculty, Department of Marketing and Management, Győr, Egyetem Sq. 1, H-9026, Hungary.
| | - Marietta Kiss
- University of Debrecen, Faculty of Economics and Business, Institute of Marketing and Commerce, Debrecen, Böszörményi Str. 138, H-4032, Hungary.
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23
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Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Biasoto ACT, Behrens JH. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. J Food Biochem 2017. [DOI: 10.1111/jfbc.12471] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | | | - Luiz Cláudio Corrêa
- Brazilian Agricultural Research Corporation, Embrapa Tropical Semi-arid; Petrolina Pernambuco Brazil
| | | | | | - Jorge Herman Behrens
- Department of Food and Nutrition; University of Campinas; Campinas São Paulo Brazil
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24
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Rasouli H, Farzaei MH, Khodarahmi R. Polyphenols and their benefits: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1354017] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Hassan Rasouli
- Medical Biology Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mohammad Hosein Farzaei
- Pharmaceutical Sciences Research Center, Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Reza Khodarahmi
- Medical Biology Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Department of Pharmacognosy and Biotechnology, Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran
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25
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Han F, Ju Y, Ruan X, Zhao X, Yue X, Zhuang X, Qin M, Fang Y. Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes ( Vitis davidii Foex) in China. Food Nutr Res 2017; 61:1339552. [PMID: 28804435 PMCID: PMC5533146 DOI: 10.1080/16546628.2017.1339552] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Accepted: 06/04/2017] [Indexed: 11/08/2022] Open
Abstract
Background: Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape wines Methods: We compared 11 spine wines from south China (W1–W11) with 7 high-quality international wines (W12–W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented. Results: Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5-O-diglucoside and malvidin-3-O-(6-O-coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins. Conclusion: These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape.
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Affiliation(s)
- Fuliang Han
- College of Enology, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Yangling, China
| | - Xianrui Ruan
- College of Enology, Northwest A&F University, Yangling, China
| | - Xianfang Zhao
- College of Enology, Northwest A&F University, Yangling, China
| | - Xiaofeng Yue
- College of Enology, Northwest A&F University, Yangling, China
| | - Xifu Zhuang
- Quality Supervision Department, Gentleman Valley Wild Fruits World Co. Ltd., Chongyi, Jiangxi, China
| | - Minyang Qin
- Quality Supervision Department, Gentleman Valley Wild Fruits World Co. Ltd., Chongyi, Jiangxi, China
| | - Yulin Fang
- College of Enology, Northwest A&F University, Yangling, China
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26
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Effects of Ultrasound, High Pressure, and Manosonication Processes on Phenolic Profile and Antioxidant Properties of a Sulfur Dioxide-Free Mulberry (Morus nigra) Wine. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1892-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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27
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Silva AP, Jager G, Van Zyl H, Voss HP, Pintado M, Hogg T, De Graaf C. Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands. Crit Rev Food Sci Nutr 2017; 57:1340-1349. [DOI: 10.1080/10408398.2014.969396] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ana Patricia Silva
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Gerry Jager
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
| | | | | | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Tim Hogg
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Cees De Graaf
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
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28
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Castro RI, Forero-Doria O, Guzmán L, Laurie VF, Valdés O, Ávila-Salas F, López-Cortés X, Santos LS. New polymer for removal of wine phenolics: Poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA). Food Chem 2016; 213:554-560. [DOI: 10.1016/j.foodchem.2016.06.060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 06/20/2016] [Accepted: 06/20/2016] [Indexed: 12/30/2022]
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29
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Cavaliere A, De Marchi E, Banterle A. Does consumer health-orientation affect the use of nutrition facts panel and claims? An empirical analysis in Italy. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.07.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Arboretti Giancristofaro R, Boatto V, Tempesta T, Vecchiato D. Statistical Modeling for the Evaluation of Consumers’ Preferences. COMMUN STAT-SIMUL C 2016. [DOI: 10.1080/03610918.2014.920884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- R. Arboretti Giancristofaro
- Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Legnaro, Padova, Italy
| | - V. Boatto
- Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Legnaro, Padova, Italy
| | - T. Tempesta
- Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Legnaro, Padova, Italy
| | - D. Vecchiato
- Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Legnaro, Padova, Italy
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31
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Aschemann-Witzel J, Grunert KG. Resveratrol and health from a consumer perspective: perception, attitude, and adoption of a new functional ingredient. Ann N Y Acad Sci 2015; 1348:171-9. [PMID: 26315295 DOI: 10.1111/nyas.12867] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Resveratrol is an ingredient widely researched, with growing evidence of health-promoting effects. However, the reactions of supplement or food consumers to resveratrol has not been researched, and the ingredient is yet unknown to most consumers. We used respective literature and our own resveratrol consumer studies with Danish and U.S. consumers to look at current findings and future research directions for three questions. (1) Which factors determine consumer interest in a yet unknown functional ingredient such as resveratrol? (2) How should resveratrol be marketed as a new functional ingredient to be understood and favorably perceived? (3) What could be the effects of adoption of an ingredient such as resveratrol on the healthy lifestyle of a consumer? Literature and first results indicate that personal relevance and familiarity are crucial factors; however, consumers show little interest in resveratrol and lack relevant knowledge, especially in Denmark. Favorable attitudes were explained by health outcome expectations, use of complementary and alternative medicine, and interest in the indulgence dimension of food. Nonscientifically phrased communication led to more favorable attitudes in Danish consumers; scientifically phrased communication, though, made U.S. consumers more likely to retain favorable attitudes in the presence of contradictory evidence. We discuss future research directions in different cultural backgrounds and market contexts and for different foods.
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Affiliation(s)
| | - Klaus G Grunert
- MAPP Centre-Research on Value Creation in the Food Sector, Aarhus University, Aarhus, Denmark
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32
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Bruschi V, Teuber R, Dolgopolova I. Acceptance and willingness to pay for health-enhancing bakery products – Empirical evidence for young urban Russian consumers. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.07.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Gaensly F, Agustini BC, da Silva GA, Picheth G, Bonfim TMB. Autochthonous yeasts with β-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.041] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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34
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Li X, Jervis S, Drake M. Examining Extrinsic Factors that Influence Product Acceptance: A Review. J Food Sci 2015; 80:R901-9. [DOI: 10.1111/1750-3841.12852] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2014] [Accepted: 02/20/2015] [Indexed: 11/30/2022]
Affiliation(s)
- X.E. Li
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | - S.M. Jervis
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | - M.A. Drake
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
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35
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Optimising UV-C preharvest light for stilbene synthesis stimulation in table grape: Applications. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.02.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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36
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Sun P, Liang JL, Kang LZ, Huang XY, Huang JJ, Ye ZW, Guo LQ, Lin JF. Increased resveratrol production in wines using engineered wine strains Saccharomyces cerevisiae EC1118 and relaxed antibiotic or auxotrophic selection. Biotechnol Prog 2015; 31:650-5. [PMID: 25683151 DOI: 10.1002/btpr.2057] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Revised: 02/06/2015] [Indexed: 01/29/2023]
Abstract
Resveratrol is a polyphenolic compound with diverse beneficial effects on human health. Red wine is the major dietary source of resveratrol but the amount that people can obtain from wines is limited. To increase the resveratrol production in wines, two expression vectors carrying 4-coumarate: coenzyme A ligase gene (4CL) from Arabidopsis thaliana and resveratrol synthase gene (RS) from Vitis vinifera were transformed into industrial wine strain Saccharomyces cerevisiae EC1118. When cultured with 1 mM p-coumaric acid, the engineered strains grown with and without the addition of antibiotics produced 8.249 and 3.317 mg/L of trans-resveratrol in the culture broth, respectively. Resveratrol content of the wine fermented with engineered strains was twice higher than that of the control, indicating that our engineered strains could increase the production of resveratrol during wine fermentation.
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Affiliation(s)
- Ping Sun
- Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China
| | - Jing-Long Liang
- Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China
| | - Lin-Zhi Kang
- Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China
| | - Xiao-Yan Huang
- Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China
| | - Jia-Jun Huang
- Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China
| | - Zhi-Wei Ye
- Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.,Inst. of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
| | - Li-Qiong Guo
- Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.,Inst. of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
| | - Jun-Fang Lin
- Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.,Inst. of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China
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Aschemann-Witzel J, Grunert KG. Resveratrol food supplements: a survey on the role of individual consumer characteristics in predicting the attitudes and adoption intentions of US American and Danish respondents. BMC Public Health 2015; 15:110. [PMID: 25885176 PMCID: PMC4335419 DOI: 10.1186/s12889-015-1348-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2014] [Accepted: 01/05/2015] [Indexed: 11/28/2022] Open
Abstract
BACKGROUND Consumers increasingly choose food supplements in addition to their diet. Research on supplement users finds they are likely to be female, older and well-educated; Furthermore, supplement users are often characterised as being especially health-oriented, an observation which is termed the 'inverse supplement hypothesis'. However, results are dependent on the substance in question. Little is known so far about botanicals in general, and more specifically, little is known about resveratrol. The psychographic variables of food supplement users are yet relatively underexplored. By comparing US and Danish respondents, we aimed to identify whether sociodemographic variables, health status, health beliefs and behaviour and interest in food aspects specifically relevant to resveratrol (e.g., naturalness, indulgence, and Mediterranean food) explain favourable attitudes and adoption intentions toward resveratrol supplements. METHODS A survey sent to a representative online panel in the United States and Denmark was analysed using linear regression. RESULTS We find that sociodemographic variables contribute little to explaining favourable attitudes toward and adoption intentions of resveratrol supplements, except for the negative association with higher education in the United States. The inverse supplement hypothesis was not confirmed. Belief in the favourable health effects of resveratrol and usage of complementary and alternative medicine positively affect attitudes and adoption intention. An interest in the indulgence dimension of food explains positive attitudes in the United States and adoption intentions in both countries. CONCLUSIONS The results indicate that potential consumers of resveratrol supplements are identified by their usage of complementary and alternative medicine, rather than by sociodemographic variables. They are not characterised by especially healthy behaviours, which contradicts the inverse supplement hypothesis. Instead, potential consumers of resveratrol supplements may be characterised by their focus on the indulgence dimension of food.
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Affiliation(s)
- Jessica Aschemann-Witzel
- MAPP Centre for Research on Customer Relations in the Food Sector, Aarhus University, Bartholins Allé 10 building 1323-321, 8000, Aarhus, Denmark.
| | - Klaus G Grunert
- MAPP Centre for Research on Customer Relations in the Food Sector, Aarhus University, Bartholins Allé 10 building 1323-321, 8000, Aarhus, Denmark.
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Almli VL, Øvrum A, Hersleth M, Almøy T, Næs T. Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.06.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Miljić U, Puškaš V, Vučurović V, Razmovski R. Acceptability of wine produced with an increased content of grape seeds and stems as a functional food. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.123] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Uroš Miljić
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology; University of Novi Sad; Blvd. cara Lazara 1 21000 Novi Sad Serbia
| | - Vladimir Puškaš
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology; University of Novi Sad; Blvd. cara Lazara 1 21000 Novi Sad Serbia
| | - Vesna Vučurović
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology; University of Novi Sad; Blvd. cara Lazara 1 21000 Novi Sad Serbia
| | - Radojka Razmovski
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology; University of Novi Sad; Blvd. cara Lazara 1 21000 Novi Sad Serbia
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The wine headache: Consumer perceptions of sulfites and willingness to pay for non-sulfited wines. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.08.002] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Yoo YJ, Saliba AJ, MacDonald JB, Prenzler PD, Ryan D. A cross-cultural study of wine consumers with respect to health benefits of wine. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.01.001] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gracia A, de-Magistris T. Preferences for lamb meat: a choice experiment for Spanish consumers. Meat Sci 2013; 95:396-402. [PMID: 23747635 DOI: 10.1016/j.meatsci.2013.05.006] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2012] [Revised: 04/02/2013] [Accepted: 05/09/2013] [Indexed: 11/17/2022]
Abstract
This paper analyzes consumers' preferences for different lamb meat attributes using a choice experiment. In particular, preferences for the type of commercial lamb meat ("Ternasco" and "Suckling") and the origin of production (locally produced "Ojinegra from Teruel") were evaluated. Moreover, we endogenously identify consumers' segments based on consumers' preferences for the analyzed attributes. Data come from a survey administrated in Spain during 2009. A latent class model was used to estimate the effect of the attributes on consumer utility, derive the willingness to pay and determine consumers' segments. Results suggest that consumers' preferences for both attributes are heterogeneous and two homogenous consumers' segments were detected. The largest segment (79%) did not value any of the analyzed attributes while the smaller one (21%) valued both of them positively. In particular, consumers in this second segment are willing to pay an extra premium for the "Ternasco" lamb meat, around double the premium they are willing to pay for the locally produced lamb meat "Ojinegra from Teruel".
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Affiliation(s)
- Azucena Gracia
- Unidad de Economía Agroalimentaria y de los Recursos Naturales, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Gobierno de Aragón, Zaragoza, Spain.
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Quiñones M, Guerrero L, Suarez M, Pons Z, Aleixandre A, Arola L, Muguerza B. Low-molecular procyanidin rich grape seed extract exerts antihypertensive effect in males spontaneously hypertensive rats. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.023] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Annunziata A, Vecchio R. Consumer perception of functional foods: A conjoint analysis with probiotics. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.10.009] [Citation(s) in RCA: 173] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Macedo LFL, Rogero MM, Guimarães JP, Granato D, Lobato LP, Castro IA. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.10.017] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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46
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Tempesta T, Vecchiato D. An analysis of the territorial factors affecting milk purchase in Italy. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.06.005] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gaudette NJ, Pickering GJ. Modifying Bitterness in Functional Food Systems. Crit Rev Food Sci Nutr 2013; 53:464-81. [DOI: 10.1080/10408398.2010.542511] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Lawless LJ, Nayga RM, Akaichi F, Meullenet JF, Threlfall RT, Howard LR. Willingness-to-Pay for a Nutraceutical-Rich Juice Blend. J SENS STUD 2012. [DOI: 10.1111/joss.12002] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lydia J.R. Lawless
- Department of Food Science; University of Arkansas; Fayetteville AR
- Sensory Spectrum, Inc.; New Providence NJ
| | - Rodolfo M. Nayga
- Department of Agricultural Economics and Agribusiness; University of Arkansas; Fayetteville AR
| | - Faical Akaichi
- Department of Agricultural Economics and Agribusiness; University of Arkansas; Fayetteville AR
| | | | - Renee T. Threlfall
- Institute of Food Science and Technology; University of Arkansas; Fayetteville AR
| | - Luke R. Howard
- Department of Food Science; University of Arkansas; Fayetteville AR
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Yoo YJ, Prenzler PD, Saliba AJ, Ryan D. Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects. J Food Sci 2012; 76:C1355-64. [PMID: 22416699 DOI: 10.1111/j.1750-3841.2011.02429.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
UNLABELLED Twenty-three Cabernet Sauvignon wines from the Mudgee region and thirty-two Shiraz wines from the Hunter Valley region were analyzed for phenolic content and antioxidant activity. Concentrations of (+)-catechin, quercetin, and transresveratrol, total phenolic content, and DPPH antioxidant activity varied considerably, both within and between varieties. Individual phenols, total phenols, and antioxidant activity were correlated with price and vintage. Shiraz wines showed positive and significant correlations for catechin and quercetin concentrations with total phenols, antioxidant activity, and vintage; and for total phenols and antioxidant activity with vintage. Cabernet Sauvignon wines showed positive and significant correlations for quercetin concentration with total phenols and antioxidant activity. There was a negative and significant correlation found between price and antioxidant activity for Cabernet Sauvignon wines. Results are discussed in terms of the potential for wine to be considered a functional food. PRACTICAL APPLICATION We report on potential health benefits (antioxidant activity) of 55 wines typical of 2 geographically close, but distinct, wine regions of Australia. Our results highlight the variability in functional components as an issue that needs further research and consideration in relation to wine as a functional food. The price of studied wines is not reflective of their health functionality, based on antioxidant activities.
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Affiliation(s)
- Yung J Yoo
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Locked Bag 588, Charles Sturt Univ., Wagga Wagga, New South Wales 2678, Australia
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