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Staub C, Fuchs C, Siegrist M. Risk perception and acceptance of health warning labels on wine. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104435] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Borrello M, Cembalo L, Vecchio R. Role of information in consumers' preferences for eco-sustainable genetic improvements in plant breeding. PLoS One 2021; 16:e0255130. [PMID: 34324542 PMCID: PMC8321114 DOI: 10.1371/journal.pone.0255130] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 07/09/2021] [Indexed: 12/03/2022] Open
Abstract
Consumers' preferences for products derived from genetic improvements and innovations in plant breeding are often conditioned by technophobia and negative public imaginaries. The current study addresses this issue by analyzing consumers' monetary preferences for a win-win innovation (generating gains for both private actors and the community) in the viticulture sector, namely fungus resistant grapes (FRG). The use of these grapes reduces the quantity of chemical inputs applied to vineyards, simultaneously improving firms' economic performance. This study aimed to assess whether consumers prefer wines originating from FRG varieties to conventional wines. In particular, through an experimental online survey involving 627 Italian regular wine drinkers, the study compares individuals' willingness to pay (WTP) for conventional wines with the WTP for two FRG wines produced with two different techniques: horticultural hybridization and genome editing. The study also assesses the potential effect of polarized media coverage on preferences by testing, in a between-subjects experimental design, two diverging (positive/negative) information scenarios, and the core drivers of these preferences. The findings suggest that respondents express a premium price for horticultural FRG wines compared to conventional wines (+9.14%) and a strong discount for genome edited FRG wines (-21.13%). The results also reveal that negative information reduces consumers' WTP for horticultural FRG wines, while positive information increases their WTP for genome edited FRG wines. Last, the study highlights that individuals concerned with food sustainability issues and knowledgeable about wine are more likely to accept both FRG typologies. Overall, the study confirms the crucial role of appropriate information for market acceptance of innovations based on plant genetics to foster the adoption of sustainable pest-reducing practices in wine production.
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Affiliation(s)
- Massimiliano Borrello
- Department of Agricultural Sciences, University of Naples Federico II, Napoli, Italy
| | - Luigi Cembalo
- Department of Agricultural Sciences, University of Naples Federico II, Napoli, Italy
| | - Riccardo Vecchio
- Department of Agricultural Sciences, University of Naples Federico II, Napoli, Italy
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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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Consumers' Perceptions of Coffee Health Benefits and Motives for Coffee Consumption and Purchasing. Nutrients 2019; 11:nu11030653. [PMID: 30889887 PMCID: PMC6471209 DOI: 10.3390/nu11030653] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/11/2019] [Accepted: 03/13/2019] [Indexed: 12/13/2022] Open
Abstract
Coffee is popular worldwide and consumption is increasing, particularly in non-traditional markets. There is evidence that coffee consumption may have beneficial health effects. Consumers' beliefs in the health benefits of coffee are unclear. The study aimed at analyzing consumers' perceptions of coffee health benefits, consumption and purchasing motives of coffee consumers with positive perceptions of coffee health benefits, and willingness to pay for coffee with associated health claims. Data were collected through a face-to-face survey with consumers, resulting in a convenience sample of 250 questionnaires valid for data elaboration. Results were elaborated with factor analysis and logistic regression analysis. Findings revealed that a relevant minority of consumers believed that coffee could have positive health effects. The consumer with a positive perception of coffee health benefits is mostly male, young, works, is familiar with non-espresso-based coffee, consumes a limited amount of coffee (generally not for breakfast and often in social settings), and buys coffee at retail outlets. Consumers drink coffee for its energetic and therapeutic effects. Coffee consumption is still price-driven, but consumers are interested in purchasing coffee with associated health claims. There is the opportunity to improve the perception of coffee health benefits in consumers' minds.
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Vecchio R, Annunziata A, Mariani A. Is More Better? Insights on Consumers' Preferences for Nutritional Information on Wine Labelling. Nutrients 2018; 10:E1667. [PMID: 30400373 PMCID: PMC6265679 DOI: 10.3390/nu10111667] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 10/29/2018] [Accepted: 11/02/2018] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Nowadays there is a strong debate on the need to introduce mandatory nutritional information on alcoholic beverages labels, and particularly on wine, as a tool to promote more health-conscious drinking patterns in society. In 2018, the European alcoholic beverages industry presented a self-regulatory proposal, now under assessment by the European Commission. The most critical issue is how to convey nutritional information to consumers, as producers should decide to apply information on label or off-label. METHOD The current study measured, through a non-hypothetical, incentive compatible artefactual field experiment, Italian wine consumers (N = 103) preferences for four different formats of wine nutritional labelling, namely: back label with the indication of kcal for glass of wine, with the nutritional panel referred to 100 mL, without nutritional information (but with a link to an external website) and with the indication of key nutrients for glass of wine. RESULTS Findings reveal that respondents preferred the nutritional panel on the back label, assigning the lowest preference to the less informative wine label (only with a website recall). Furthermore, results show a low level of respondents' knowledge of wine nutritional properties. CONCLUSION Findings, while limited in terms of sample representativeness, seem to support the European Consumer Organisation and the European Alcohol Policy Alliance objection to an off-line label and the advocacy for a traditional and complete on label nutritional information on wine.
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Affiliation(s)
- Riccardo Vecchio
- Department of Agricultural Sciences, University of Naples Federico II, 100 Via Università, 80055 Portici, Italy.
| | - Azzurra Annunziata
- Department of Economics and Legal Studies, University of Naples Parthenope, 13 Via Parisi, 80133 Naples, Italy.
| | - Angela Mariani
- Department of Economics and Legal Studies, University of Naples Parthenope, 13 Via Parisi, 80133 Naples, Italy.
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Abstract
Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to provide an overview of the literature on research that investigated perception and behaviour related to low-alcohol wine consumption. Wines with reduced alcohol content can be an interesting product for a variety of stakeholders and may offer benefits for consumers while having the potential to reduce alcohol consumption and therefore contribute to the reduction of alcohol-related harm. Additional research and marketing efforts are needed to further increase awareness of the availability and quality of these products.
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Ferretti F, Pozza A, Harri P, Francalanci C, Gualtieri G, Coluccia A. Drinking wine to "get high": The influence of awareness of the negative effects among young adults. Addict Behav Rep 2018; 8:56-61. [PMID: 30094323 PMCID: PMC6072905 DOI: 10.1016/j.abrep.2018.07.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 07/01/2018] [Accepted: 07/13/2018] [Indexed: 11/26/2022] Open
Abstract
Introduction In a group of university students, the current study investigated the relationship between drinking wine to get high and the awareness about its characteristics, composition, positive and negative effects on health. Methods Through a web-based survey, 1685 students at the University of Siena completed a self-report questionnaire to assess consumption behaviours, knowledge about wine and the awareness about its effects. Results Seventy-three percent reported drinking wine. Males were more frequently wine consumers (p = 0.037). Among the students who reported drinking, 69.3% engaged this habit during the weekend. Almost 12% reported drinking wine to get high. Drinking wine to get high correlated with the consideration of its consumption: using this beverage to get high was strongly associated with considering wine like other spirits (p = 0.033). Conclusions Older age, female gender, and considering wine as a part of the diet were found to be protective factors against wine drinking-to get high. In contrast with some literature, awareness of the negative effects correlated with higher propensity to use wine to get high. Potential interpretations and limitations are addressed. Wine is frequently used by young people to get high, similarly to other spirits. Gender and age affect wine drinking behaviours. Gender and age do not mediate the awareness on wine drinking-to get high. Being female and older are protective factors against abuse of wine. The knowledge about negative effects influence the likelihood of using wine to get high.
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Affiliation(s)
- Fabio Ferretti
- Department of Medical Sciences, Surgery and Neurosciences, Santa Maria alle Scotte University Hospital of Siena, Viale Bracci 16, 53100 Siena, Italy
| | - Andrea Pozza
- Department of Medical Sciences, Surgery and Neurosciences, Santa Maria alle Scotte University Hospital of Siena, Viale Bracci 16, 53100 Siena, Italy
| | - Pepita Harri
- Az. Agr. Claudia Ferrero Podere Pascena I, 53024, Montalcino, Siena, Italy
| | - Claudia Francalanci
- University Hospital of Siena Santa Maria alle Scotte, Viale Bracci 16, 53100 Siena, Italy
| | - Giacomo Gualtieri
- University Hospital of Siena Santa Maria alle Scotte, Viale Bracci 16, 53100 Siena, Italy
| | - Anna Coluccia
- Department of Medical Sciences, Surgery and Neurosciences, Santa Maria alle Scotte University Hospital of Siena, Viale Bracci 16, 53100 Siena, Italy
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Thibodeau M, Pickering GJ. The role of taste in alcohol preference, consumption and risk behavior. Crit Rev Food Sci Nutr 2017; 59:676-692. [DOI: 10.1080/10408398.2017.1387759] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Margaret Thibodeau
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada
| | - Gary J. Pickering
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada
- Department of Psychology, Brock University, St. Catharines, ON L2S 3A1, Canada
- Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia
- Sustainability Research Centre, University of the Sunshine Coast, Sippy Downs, Queensland, Australia
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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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Jara-Palacios MJ, Hernanz D, Escudero-Gilete ML, Heredia FJ. The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines. Molecules 2016; 21:E1526. [PMID: 27845756 PMCID: PMC6274374 DOI: 10.3390/molecules21111526] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 11/02/2016] [Accepted: 11/08/2016] [Indexed: 01/09/2023] Open
Abstract
The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.
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Affiliation(s)
- María José Jara-Palacios
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Dolores Hernanz
- Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - María Luisa Escudero-Gilete
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Francisco J Heredia
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
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Nutritional information and health warnings on wine labels: Exploring consumer interest and preferences. Appetite 2016; 106:58-69. [DOI: 10.1016/j.appet.2016.02.152] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2015] [Revised: 01/28/2016] [Accepted: 02/22/2016] [Indexed: 12/31/2022]
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Burns RJ, Rothman AJ. Evaluations of the health benefits of eating more fruit depend on the amount of fruit previously eaten, variety, and timing. Appetite 2016; 105:423-9. [PMID: 27311377 DOI: 10.1016/j.appet.2016.06.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Revised: 06/09/2016] [Accepted: 06/10/2016] [Indexed: 11/19/2022]
Abstract
Though research has demonstrated that people generally perceive fruits to be healthy foods, little is known about how people think about the health benefits associated with eating increasing quantities of fruit. The purpose of this paper is to examine how evaluations of healthiness change as participants consider eating increasing quantities of fruit, and to explore how additional contextual features (i.e., variety and timing) can be leveraged to improve evaluations. In two within-subjects experiments, participants rated how good or bad for one's health it would be to eat increasing quantities of either the same fruit or a variety of fruits. In study 1, all participants were instructed to imagine eating the fruit over the course of the day. In study 2, the temporal distribution of the fruit (throughout the day, during a single meal) was manipulated. In general, both studies demonstrated that evaluations of overall healthiness for eating increasing quantities of the same fruit tended to diminish beyond two pieces of fruit, whereas the overall healthiness of eating increasing quantities of a variety of fruit remained stable. Study 2 demonstrated that evaluations of healthiness increased as additional fruit was considered when a variety of fruit was imagined to be eaten throughout the day. Thus, the health benefits that people assign to eating increasing quantities of fruit seem to increase, but only if eating a variety of fruits throughout the day is considered. This study suggests that evaluations of the healthiness of fruit are not made in isolation; evaluations of healthiness are contextualized by what has been eaten previously and when it was eaten.
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Affiliation(s)
- Rachel J Burns
- McGill University, Dept. of Psychiatry, Montreal, QC, Canada; Douglas Mental Health University Institute, Montreal, Quebec, Canada.
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Saliba AJ, Moran C, Yoo Y. The Substance Use Risk Profile Scale: Comparison of Norms and Outcomes for Australian and Korean Adults. Int J Ment Health Addict 2014. [DOI: 10.1007/s11469-014-9490-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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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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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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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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Yoo YJ, Saliba AJ, Prenzler PD, Ryan D. Total phenolic content, antioxidant activity, and cross-cultural consumer rejection threshold in white and red wines functionally enhanced with catechin-rich extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:388-393. [PMID: 22133028 DOI: 10.1021/jf203216z] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
White and red wines spiked with catechin-rich green tea extract and grape seed extract were assessed for phenolic content, antioxidant activity, and cross-cultural consumer rejection thresholds in relation to wine as a functional food. Health functionality is an important factor in functional foods, and spiking pure compounds or plant extracts is an effective method to increase or control functionality. The total phenolic content and antioxidant activity were measured in wines spiked to different extract concentrations, namely, control and 50, 100, 200, 400, and 800 mg/L, to confirm the dose-response curves in both white and red wines. Consumer rejection thresholds (CRTs) were established for spiked wines in a Korean and in an Australian population. Our results showed that the green tea extract and grape seed extract increased the antioxidant activity dose dependently, and the CRTs varied considerably between the Korean and the Australian groups, with Koreans preferring wines spiked with green tea extract and Australians showing a preference for wines spiked with grape seed extract. These results have implications for producing wine products that are enhanced in phenolic compounds and targeted to different cultural groups.
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Affiliation(s)
- Yung J Yoo
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
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Yoo YJ, Saliba AJ, Prenzler PD. Should Red Wine Be Considered a Functional Food? Compr Rev Food Sci Food Saf 2010; 9:530-551. [PMID: 33467832 DOI: 10.1111/j.1541-4337.2010.00125.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Functional foods may be regarded as foods that have nutritional value, but in particular, they also have beneficial effects on one or more body functions. Thus, functional foods may improve health and/or reduce the risk of developing certain diseases when taken in amounts that can be consumed in a normal diet. Based on nearly 2 decades of research since the term "French paradox" was first coined in 1992, wine would appear to fit this definition. Yet there seems to be reluctance to consider wine as a functional food. In this review, we present an overview of the accumulated evidence for the health benefits of wine-and its key phenolic components such as resveratrol, quercetin, catechin-and show that these alone are not enough to firmly establish wine as a functional food. What is required is to create clearly defined products based on wine that are targeted to consumers' needs and expectations when it comes to purchasing functional foods. Moreover, the crucial question of alcohol and health also needs to be addressed by the functional food industry. Suggestions are presented for working through this issue, but in many regards, wine is like any other food-it should be consumed sensibly and in amounts that are beneficial to health. Overindulgence of any kind does not promote good health.
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Affiliation(s)
- Yung J Yoo
- Authors are with Natl. Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt Univ., Wagga Wagga New South Wales, Australia. Direct inquiries to author Saliba (E-mail: )
| | - Anthony J Saliba
- Authors are with Natl. Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt Univ., Wagga Wagga New South Wales, Australia. Direct inquiries to author Saliba (E-mail: )
| | - Paul D Prenzler
- Authors are with Natl. Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt Univ., Wagga Wagga New South Wales, Australia. Direct inquiries to author Saliba (E-mail: )
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