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Toorani A, Moodi M, Zeinali T, Salmani F, Norozi E. Consumption status of functional drinks based on the theory of planned behavior and the stages of change model in female employees. Sci Rep 2024; 14:14197. [PMID: 38902378 PMCID: PMC11190226 DOI: 10.1038/s41598-024-64888-7] [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: 07/30/2023] [Accepted: 06/13/2024] [Indexed: 06/22/2024] Open
Abstract
This study aimed to determine the consumption status of functional drinks based on the theory of planned behavior and the Stages of Change Model. This study was conducted on 536 female employees of Birjand offices in 2022. The data was collected by using the functional food questionnaire and was analyzed using SPSS with significance level of P < 0.05. The largest number of people consume probiotic drinks (buttermilk, kefir, etc.) were in the maintenance stages (31.2%) and who consume milk fortified with vitamin D were in the contemplation stage (37.3%). The mean score of the participants in the subscales of attitude, behavioral control, and subjective norm was 17.69 ± 3.05, 16.83 ± 2.88, 21.73 ± 4.33, respectively. The mean score of the attitude and subjective norm regarding the consumption of all drinks had a significant relation with the stages of change model (p < 0.05). The results of this study showed that the most drinks that female employees consumed regularly were probiotic drinks, while they did not intend to use functional juices (pre-contemplation stage). Therefore, it seems that this theory can be used as a framework in designing educational programs in order to increase the consumption of functional foods and improve women's health.
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Affiliation(s)
- Azam Toorani
- Student Research Committee, Birjand University of Medical Sciences, Birjand, Iran
| | - Mitra Moodi
- Department of Health Education and Promotion, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
| | - Tayebeh Zeinali
- Department of Nutrition and Food Hygiene, School of Health, Infectious Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran.
| | - Fatemeh Salmani
- Department of Epidemiology and Biostatistics, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
| | - Ensiyeh Norozi
- Department of Public Health, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
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Tay JEF, Tung SEH, Mok KT, Tan CH, Gan WY, Poon WC. Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic. Malays J Med Sci 2023; 30:133-146. [PMID: 38239254 PMCID: PMC10793128 DOI: 10.21315/mjms2023.30.6.13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Accepted: 03/07/2023] [Indexed: 01/22/2024] Open
Abstract
Background In the current situation of COVID-19, dietary intake that incorporates functional foods may potentially be a preventive measure for defence against viral infection. This study aimed to determine the consumption of functional foods and its associated factors among university students during COVID-19. Methods This was a cross-sectional study conducted among 284 Malaysian university students in Kuala Lumpur, Malaysia. An online self-administered questionnaire was employed to assess subjects' nutrition knowledge, dietary habits, attitude towards functional foods, recognition and consumption of functional food products. Results Out of 284 respondents, 41.9% had poor level of nutrition knowledge and 57% had moderate level of functional food-related attitude, with seven types of functional foods consumed on average (57.0%). Binary logistic regression showed that university students who consumed fruits at least three times per day (aOR = 11.18; 95% CI: 1.46, 80.17), salty snacks (aOR = 2.90; 95% CI: 1.43, 5.86), soft drinks/sugar-sweetened beverages (SSB) (aOR = 3.12; 95% CI: 1.53, 5.26) and pure juice (aOR = 2.80; 95% CI: 1.48, 5.30) were more likely to consume functional foods during COVID-19 (P < 0.05). Conclusion The findings could provide information to public and private sectors in terms of creating a supportive environment to encourage and promote the awareness and consumption of functional foods and their associated health benefits.
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Affiliation(s)
- Janice Ee Fang Tay
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Serene En Hui Tung
- Division of Nutrition and Dietetics, School of Health Sciences, International Medical University, Kuala Lumpur, Malaysia
| | - Kai Ting Mok
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Choon Hui Tan
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Wan Ying Gan
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Wai Chuen Poon
- Sunway Business School, Sunway University, Subang Jaya, Malaysia
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Okpiaifo GE, Dormoy-Smith B, Kassas B, Gao Z. Perception and demand for healthy snacks/beverages among US consumers vary by product, health benefit, and color. PLoS One 2023; 18:e0287232. [PMID: 37327182 PMCID: PMC10275438 DOI: 10.1371/journal.pone.0287232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 06/01/2023] [Indexed: 06/18/2023] Open
Abstract
Concerns about the numerous health problems associated with unhealthy snacks prompted recommendations to steer individuals toward healthier eating habits. One such recommendation advises limiting unhealthy snacks and replacing them with more fruits and vegetables with significant health benefits. This study investigates US consumers' perceptions and preferences for healthy (vegetable-based) snacks/beverages. An online survey was designed to estimate consumer perception and willingness-to-pay (WTP) for vegetable-based crackers, spreads, and beverages. A sampling company sent the survey to its national consumer panels in 2020, resulting in a sample of 402 US consumers. Eligible participants were adults, primary grocery shoppers who consumed crackers, spreads, and beverages. Consumer WTP for healthy snacks/beverages, the dependent variable, was elicited using a payment card method. Independent variables include personality traits (Innovativeness and Extraversion) and the important factors affecting healthy snack purchases, health consciousness, and demographic variables. Results show that consumers' preferences for healthy snacking vary by product, even when the products have similar health benefits. Significant positive associations exist between WTP for healthy snacks/beverages and personality traits, health consciousness, and some demographics. This study provides critical insights to policymakers and informs marketing campaigns to promote healthy snacking in the US more effectively.
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Affiliation(s)
- Glory Esohe Okpiaifo
- Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America
| | - Bertille Dormoy-Smith
- Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America
| | - Bachir Kassas
- Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America
| | - Zhifeng Gao
- Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America
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Effect of Social Beliefs on Consumption of Dairy Products and Its Predicting Factors Based on the Transtheoretical Model: A Population-Based Study. JOURNAL OF ENVIRONMENTAL AND PUBLIC HEALTH 2023; 2023:5490068. [PMID: 36742371 PMCID: PMC9897917 DOI: 10.1155/2023/5490068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 09/22/2022] [Accepted: 10/03/2022] [Indexed: 01/29/2023]
Abstract
Background Social beliefs on the consumption of dairy products are associated with health conditions, and the aim of this study is to investigate associated factors with the rate of dairy product intake, in accordance with social health-related beliefs and the elements predicting dairy consumption, based on the transtheoretical Model (TTM). Methods 981 subjects (chosen from Mashhad citizens, Iran) were surveyed in random public places in 2014, using demographic surveys and questionnaires based on TTM and advantage/disadvantage by trained interviewers. Results 981 Subjects with a mean age of 30.39 ± 14.83 were surveyed in dairy nonconsumer and dairy consumer groups. There was a significant relationship between dairy consumption and gender (P < 0.001). Factors such as age, educational level, job status, and opium addiction were found to be significantly associated with dairy consumption status. Young and female subjects consume more dairy products than their older and male counterparts, respectively. People with a diploma degree and lower levels of education consumed substantially more dairy products than their educated equals. Unemployed participants consumed considerably more dairy products than their fellow employed participants. Opium-addicted subjects were more likely to avoid dairy products. Conclusions Despite the general belief of dairy consumption being beneficial, subjects in the precontemplation stage as nonconsumers described dairy products as of poor taste having low diversity in markets. Also, among the reasons, dairies' short shelf-life and behaviours under the influence of society and family were the mains. The termination stage's subjects as consumers consumed dairy products mostly for losing weight.
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Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk. DAIRY 2022. [DOI: 10.3390/dairy3030044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.
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Kulshreshtha K, Sharma G. From restaurant to cloud kitchen: Survival of the fittest during COVID-19 An empirical examination. TECHNOLOGICAL FORECASTING AND SOCIAL CHANGE 2022; 179:121629. [PMID: 35317191 PMCID: PMC8930395 DOI: 10.1016/j.techfore.2022.121629] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 01/21/2022] [Accepted: 03/16/2022] [Indexed: 06/14/2023]
Abstract
The restaurant industry is experiencing a financial crisis at the moment of COVID-19. The purpose of this paper is to explore and examine the impact of various factors responsible for purchase decisions for generation Z in the context of cloud kitchen. In this endeviour, the researchers used a self-reported survey questionnaire to collect the data. The quality responses were collected using convenience sampling and analysed using SmartPLS. As almost all businesses are hit badly due to the COVID-19 pandemic this paper explored the possibilities for the restaurant business i.e. food and beverage industry in the form of 'cloud kitchen'. In this endeavour, the impact of green aspects, memorable food experience (experiential food under experience economy) along with certain other factors was examined. This study extends the food choice process model by Furst et al. (1996) that in the recent time green aspect, memorable experience are being preferred by consumers. Moreover, the restaurant may choose to work as 'cloud kitchen until the situation (COVID-19) normalizes. The research work will contribute to new theoretical knowledge in the form of an extended food choice process model exploring generation Z purchase decision towards cloud kitchen.
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Affiliation(s)
| | - Gunjan Sharma
- Institute of Business Management, GLA University, Mathura, 281406, India
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8
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Asioli D, Nguyen QC, Varela P, Næs T. Comparison of different ways of handling L-shaped data for integrating sensory and consumer information. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Melo LRB, Torres FR, Guimarães JT, Soutelino MEM, Cruz AG, Cortez MAS. Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese. J SENS STUD 2021. [DOI: 10.1111/joss.12732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
| | | | | | | | - Adriano Gomez Cruz
- Departamento de Alimentos Instituto Federal de Educação do Rio de Janeiro Rio de Janeiro Brazil
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Bazhan M, Kalantari N, Keshavarz-Mohammadi N. Health-enhancing foods: barriers to consumers' choice in Iran. Health Promot Int 2021; 36:796-810. [PMID: 33111937 DOI: 10.1093/heapro/daaa088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Given the growing market for health-enhancing or functional foods in Iran, the consumption rate is low. Identifying and understanding the causes is key for future decisions and interventions in the market. So, the present study was designed to provide this knowledge in Iran. The study was conducted in Tehran, the capital of Iran, between May and September 2014. In total, 105 people participated in this qualitative research, including 40 production/supply/health authority stakeholders and 65 consumer stakeholders (44 housewives and 21 employed women). The sampling strategy was the purposive method with maximum diversity, and snowball sampling was used to identify key stakeholders. The social marketing framework was used for analyzing the participants' views and experiences. To collect data, semi-structured focus group discussions and in-depth interviews were conducted. Data collection and content analysis were performed simultaneously, using MAXQDA® software. Categorization of the findings based on social marketing mix showed that the most important barriers to the consumption of functional dairy products were undesirable sensory and non-sensory characteristics, lack of physical and economic access to the product, the existence of product competitors in the market and inappropriate promotion strategies. Furthermore, personal barriers identified as a new dimension and included lack of knowledge about the product and its benefits, a negative attitude toward the product and personal taste and preference. Understanding these barriers might contribute to design and implement effective and appropriate interventions to increase the consumption of these products among consumers.
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Affiliation(s)
- Marjan Bazhan
- Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition, and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, West Arghavan, Farahzadi Blvd, Shahrak Gharb, Tehran, IR Iran 19816195732
| | - Naser Kalantari
- Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition, and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, West Arghavan, Farahzadi Blvd, Shahrak Gharb, Tehran, IR Iran 19816195732
| | - Nastaran Keshavarz-Mohammadi
- Department of Public Health, School of Health and Safety, Shahid Beheshti University of Medical Sciences, Velenjak St., Shahid Chamran Highway, Tehran, IR Iran 1983535511
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Viana MM, Polizer Rocha YJ, Trindade MA, Alfinito S. Consumer preferences for burgers and milk desserts: Evaluating the importance of health claim attributes. J SENS STUD 2020. [DOI: 10.1111/joss.12615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Mayra Monteiro Viana
- Department of Business Administration University of Brasilia Brasília Brazil
- Sebrae Brasília Brazil
| | - Yana Jorge Polizer Rocha
- College of Animal Science and Food Engineering University of São Paulo, FZEA/USP Pirassununga Brazil
| | - Marco Antonio Trindade
- College of Animal Science and Food Engineering University of São Paulo, FZEA/USP Pirassununga Brazil
| | - Solange Alfinito
- Department of Business Administration University of Brasilia Brasília Brazil
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Saraiva A, Carrascosa C, Raheem D, Ramos F, Raposo A. Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E6285. [PMID: 32872325 PMCID: PMC7504156 DOI: 10.3390/ijerph17176285] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 01/16/2023]
Abstract
At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer's perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.
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Affiliation(s)
- Ariana Saraiva
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain; (A.S.); (C.C.)
| | - Conrado Carrascosa
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain; (A.S.); (C.C.)
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Lapland, Finland;
| | - Fernando Ramos
- Pharmacy Faculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- REQUIMTE/LAQV, R. D. Manuel II, Apartado 55142 Oporto, Portugal
| | - António Raposo
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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Nguyen QC, Liland KH, Tomic O, Tarrega A, Varela P, Næs T. SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations. Food Res Int 2020; 133:109189. [DOI: 10.1016/j.foodres.2020.109189] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 02/25/2020] [Accepted: 03/17/2020] [Indexed: 11/25/2022]
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Salmani F, Norozi E, Moodi M, Zeinali T. Assessment of attitudes toward functional foods based on theory of planned behavior: validation of a questionnaire. Nutr J 2020; 19:56. [PMID: 32546160 PMCID: PMC7298867 DOI: 10.1186/s12937-020-00574-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Accepted: 06/10/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The objectives of this study are to construct a cultural adopted questionnaire for evaluation of consumer's attitudes toward functional foods among Iranian's population according to Theory of Planned Behavior (TPB) and to investigate the attitudes toward vitamin enriched foods (VEF). METHODS Participants were students of Birjand University of Medical Sciences (BUMS). Exploratory factor analysis (EFA), Confirmatory Factor Analysis (CFA) and reliability assessment were performed. The construct validity of questionnaire determined by EFA and confirmed by CFA. RESULTS The overall Cronbach's alpha of questionnaire was 0.78. The three domains of TPB model were significantly associated with the total score of attitude toward functional foods questionnaire (AFFQ). Attitudes and subjective norms could successfully predict the consumption of VEF (p < 0.023 and p < 0.001, respectively), but perceived control construct could not perform the prediction (p < 0.219). CONCLUSION AFFQ is a valid and reliable instrument to measure the attitudes of consumers toward consumption of functional foods in Iran.
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Affiliation(s)
- Fatemeh Salmani
- Social Determinants of Health Research Center, Department of Epidemiology and Biostatistics, School of Health, Birjand University of Medical Sciences, Birjand, Iran
| | - Ensiyeh Norozi
- Social Determinants of Health Research Center, Department of Public health, School of Health, Birjand University of Medical sciences, Birjand, Iran
| | - Mitra Moodi
- Social Determinants of Health Research Center, Department of Public health, School of Health, Birjand University of Medical sciences, Birjand, Iran
| | - Tayebeh Zeinali
- Social Determinants of Health Research Center, Department of Public health, School of Health, Birjand University of Medical sciences, Birjand, Iran.
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Culinary Tourism as An Effective Strategy for a Profitable Cooperation between Agriculture and Tourism. SOCIAL SCIENCES-BASEL 2020. [DOI: 10.3390/socsci9030025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The relationships between tourism and agriculture have traditionally been studied due to the positive impacts they can potentially have on the development of rural economies. This research puts forward a new interpretation of the cooperation between these two sectors, involving culinary tourism as a key factor. An empirical study was carried out and 720 tourists were interviewed while visiting the city of Cáceres, Extremadura, in south-western Spain. Results show that (i) food and traditional gastronomy are the main motivators of modern tourists, (ii) their income level is above average, (iii) tourists who travel with a culinary motivation are more likely to consume, in their daily diet, traditional products from the visited destination, generating positive impacts to the destination over the long term. The paper reaches significant conclusions on the management and marketing of destinations and the development of traditional rural economies.
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Campos PA, Martins EMF, Martins ML, de Oliveira Martins AD, de Castro Leite Júnior BR, da Silva RR, Trevizano LM. In vitro resistance of Lactobacillus plantarum LP299v or Lactobacillus rhamnosus GG carried by vegetable appetizer. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108512] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Nazir M, Arif S, Khan RS, Nazir W, Khalid N, Maqsood S. Opportunities and challenges for functional and medicinal beverages: Current and future trends. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Karelakis C, Zevgitis P, Galanopoulos K, Mattas K. Consumer Trends and Attitudes to Functional Foods. ACTA ACUST UNITED AC 2019. [DOI: 10.1080/08974438.2019.1599760] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Kamrath C, Wesana J, Bröring S, De Steur H. What Do We Know About Chain Actors' Evaluation of New Food Technologies? A Systematic Review of Consumer and Farmer Studies. Compr Rev Food Sci Food Saf 2019; 18:798-816. [PMID: 33336924 DOI: 10.1111/1541-4337.12442] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 02/20/2019] [Accepted: 02/28/2019] [Indexed: 12/14/2022]
Abstract
New food technologies, such as genetic modification, food fortification, and processing technologies, are of growing interest for future food security and safety. For ensuring successful implementation of such technologies, consumers and other food supply chain actors should embrace them. We present a systematic review to identify and compare key factors of supply chain actors' evaluation of new food technologies. Evaluation encompasses indicators such as likelihood or intention to perform a behavior, perceived benefits/risks, willingness to pay, acceptance/adoption, and attitudes. Results from 183 studies showed several imbalances in research. Although studies mainly focused on (1) genetically modified foods, (2) by consumers, (3) in developed countries, only very few studies have targeted other food technologies, other supply chain actors such as farmers (13 studies) or processors (two studies), or developing countries (43 studies). With respect to consumers' evaluation, key determinants were trust in institutions, information assessment, perceived risks and benefits, attitudes toward the product or technology, perceived behavioral control, quality perception of the product, and impact on health. Farmers' evaluation of new food technologies was explained by the factors of perceived risk and benefits and of actual source of information. For the few processor evaluation studies, no convergence of factors could be reached. This systematic review contributes to a better understanding of consumers' and farmers' evaluation behavior and opens up avenues for future research on supply chain actors' food technology evaluations. The differences in the conceptualization and measurement of extracted factors demonstrate the need for standardized approaches in future studies.
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Affiliation(s)
- Carolin Kamrath
- Institute for Food and Resource Economics, University of Bonn, Meckenheimer Allee 174, Bonn, 53115, Germany
| | - Joshua Wesana
- Department of Agricultural Economics, Ghent Univ., Coupure links 653, Ghent, B-9000, Belgium.,School of Agricultural and Environmental Sciences, Mountains of the Moon University, Fort Portal, Uganda
| | - Stefanie Bröring
- Institute for Food and Resource Economics, University of Bonn, Meckenheimer Allee 174, Bonn, 53115, Germany
| | - Hans De Steur
- Department of Agricultural Economics, Ghent Univ., Coupure links 653, Ghent, B-9000, Belgium
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Batista NN, Ramos CL, de Figueiredo Vilela L, Dias DR, Schwan RF. Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains. Braz J Microbiol 2019; 50:507-514. [PMID: 30806891 DOI: 10.1007/s42770-019-00059-5] [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: 10/31/2018] [Accepted: 01/22/2019] [Indexed: 11/28/2022] Open
Abstract
The use of lactic bacteria in the development of functional foods has increased in recent years. In addition to their probiotic characteristics, they can ferment a variety of substrates, such as cereals, roots, and tubers. Phytase producer lactic acid bacteria strains and their behavior during the fermentation process of yam-based food were studied. Leuconostoc lactis CCMA 0415, Lactobacillus plantarum CCMA 0744, and Lactobacillus fermentum CCMA 0745 were selected due to phytase production, pH reduction, and growth during 24 h of fermentation. Oxalate activity was not detected in all assays, suggesting its concentration was reduced due to the bleaching process. Among the selected strains, L. lactis CCMA 0415 appeared to be a promising strain in yam-based fermentations because it maintained a cell viability above 8 log CFU/mL and did not reduce diosgenin concentrations (around 8.0 μg/mL) after fermentation for 24 h, thereby, generating a potentially functional yam food. Furthermore, this strain promoted the decrease of pH value from 6.1 to 3.8 and produced 8.1 g/L lactic acid, at 6 h of fermentation. The L. lactis CCMA 0415 was reported as a starter culture in fermented products based on cereals, roots, and tubers.
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Affiliation(s)
- Nádia Nara Batista
- Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
| | - Cíntia Lacerda Ramos
- Department of Biology, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG, 37200-000, Brazil.,Department of Basic Science, Federal University of Vales do Jequitinhonha e Mucuri, Diamantina, MG, 39100-000, Brazil
| | | | - Disney Ribeiro Dias
- Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
| | - Rosane Freitas Schwan
- Department of Biology, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG, 37200-000, Brazil.
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23
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De Toffoli A, Monteleone E, Bucalossi G, Veneziani G, Fia G, Servili M, Zanoni B, Pagliarini E, Gallina Toschi T, Dinnella C. Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. Food Res Int 2019; 119:236-243. [PMID: 30884654 DOI: 10.1016/j.foodres.2019.02.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 01/28/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
Abstract
Phenols from olive mill waste water (OMWW) represent valuable functional ingredients. The negative impact on sensory quality limits their use in functional food formulations. Chemical interactions phenols/biopolymers and their consequences on bioactivity in plant-base foods have been widely investigated, but no studies to date have explored the variation of bitterness, astringency and pungency induced by OMWW phenols as a function of the food composition. The aim of the paper was to profile the sensory and chemical properties of phenols from OMWW in plant-base foods varied in their macro-composition. Four phenol concentrations were selected (0.44, 1.00, 2.25, 5.06 g/kg) to induce significant variations of bitterness, sourness, astringency and pungency in three plant-base food: proteins/neutral pH - bean purée (BP), starch/neutral pH - potato purée (PP), fiber/low pH - tomato juice (TJ). The macro-composition affected the amount of the phenols recovered from functionalized food. The highest recovery was from TJ and the lowest from BP. Two groups of 29 and 27 subjects, trained to general Labelled Magnitude Scale and target sensations, participated in the evaluation of psychophysical curves of OMWW phenols and of functionalized plant-base foods, respectively. Target sensations were affected by the food macro-composition. Bitterness increased with phenol concentration in all foods. Astringency and sourness slightly increased with concentration, reaching the weak-moderate intensity at the highest phenol concentration in PP and TJ only. Pungency was suppressed in BP and perceived at weak-moderate intensity in PP and TJ sample at the highest phenol concentration. Proteins/neutral pH plant-food (BP) resulted more appropriate to counteract the impact of added phenol on negative sensory properties thus allowing to optimize the balance between health and sensory properties.
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Affiliation(s)
| | | | | | - G Veneziani
- Dept. Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - G Fia
- Dept.GESAAF, University of Florence, Italy
| | - M Servili
- Dept. Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - B Zanoni
- Dept.GESAAF, University of Florence, Italy
| | | | - T Gallina Toschi
- Dep. DiSTAL, Alma Mater Studiorum, - University of Bologna, Italy
| | - C Dinnella
- Dept.GESAAF, University of Florence, Italy
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24
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Verruck S, Dantas A, Prudencio ES. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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25
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Huang L, Wu Z, Chen X, Weng P, Zhang X. Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454466] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ledan Huang
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
| | - Zufang Wu
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Xiaoqian Chen
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
| | - Peifang Weng
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
| | - Xin Zhang
- School of Marine Sciences, Ningbo University, Ningbo, P.R. China
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26
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Contini C, Boncinelli F, Gerini F, Scozzafava G, Casini L. Investigating the role of personal and context-related factors in convenience foods consumption. Appetite 2018; 126:26-35. [PMID: 29571961 DOI: 10.1016/j.appet.2018.02.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 02/23/2018] [Accepted: 02/26/2018] [Indexed: 11/17/2022]
Abstract
In the scenario of food consumptions, we witness the consumer's growing consideration for the "convenience" attribute. Our study intends to understand the consumer behaviour towards convenience-processed foods by analysing in a single model the role of beliefs, personal traits, social influence and market availability. We applied a Structural Equation Model (SEM) to a representative sample of 426 Italian consumers. The results show a correlation between intention to consume convenience-processed foods and social influence, market availability and several personal traits, suggesting strategies for the development of the convenience food market.
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Affiliation(s)
- Caterina Contini
- Department of Agricultural, Food and Forestry Systems, University of Florence, Florence, Italy.
| | - Fabio Boncinelli
- Department of Agricultural, Food and Forestry Systems, University of Florence, Florence, Italy
| | - Francesca Gerini
- Department of Agricultural, Food and Forestry Systems, University of Florence, Florence, Italy
| | - Gabriele Scozzafava
- Department of Agricultural, Food and Forestry Systems, University of Florence, Florence, Italy
| | - Leonardo Casini
- Department of Agricultural, Food and Forestry Systems, University of Florence, Florence, Italy
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27
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Román S, Sánchez-Siles LM, Siegrist M. The importance of food naturalness for consumers: Results of a systematic review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.010] [Citation(s) in RCA: 334] [Impact Index Per Article: 47.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Shan LC, Henchion M, De Brún A, Murrin C, Wall PG, Monahan FJ. Factors that predict consumer acceptance of enriched processed meats. Meat Sci 2017; 133:185-193. [PMID: 28711465 DOI: 10.1016/j.meatsci.2017.07.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 07/06/2017] [Accepted: 07/07/2017] [Indexed: 11/18/2022]
Abstract
The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat.
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Affiliation(s)
- Liran C Shan
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Maeve Henchion
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Aoife De Brún
- School of Nursing, Midwifery & Health Systems, University College Dublin, Belfield, Dublin 4, Ireland
| | - Celine Murrin
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Patrick G Wall
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Frank J Monahan
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
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29
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Schnettler B, Miranda-Zapata E, Sánchez M, Grunert KG, Lobos G, Adasme-Berríos C, Orellana L, Sepúlveda J, Hueche C. Measurement invariance in the Satisfaction with Food-related Life scale: A comparison of Chilean and Spanish university students. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.12.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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30
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Freire AL, Ramos CL, da Costa Souza PN, Cardoso MGB, Schwan RF. Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast. Int J Food Microbiol 2017; 248:39-46. [PMID: 28242421 DOI: 10.1016/j.ijfoodmicro.2017.02.011] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 11/22/2016] [Accepted: 02/20/2017] [Indexed: 01/05/2023]
Abstract
This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage cauim using probiotic lactic acid bacteria (LAB) and yeast. The indigenous strains Lactobacillus plantarum CCMA 0743 (from cauim) and Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic, L. acidophilus LAC-04, were used as starter cultures in single and co-cultivations. The bacteria populations were around 8.0 log (CFU/mL) at the end of all fermentations as recommended for probiotic products. Higher residual starch contents were noted in the single LAB cultures (10.6% [w/w]) than in co-cultures (<6% [w/w]), showing that co-culture may help the digestibility. For all different assays (single and co-culture), lactic acid was the main organic acid detected (>1.6g/L) and ethanol was lower than 0.5% (w/v) consisting in a non-alcoholic beverage. The assays containing yeast showed the highest antioxidant activity (around 10% by DPPH and ABTS methods). Therefore, a nondairy fermented beverage was successfully obtained, and the co-culture of LAB and T. delbrueckii could increase the product's functional properties.
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Affiliation(s)
- Ana Luiza Freire
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil
| | - Cintia Lacerda Ramos
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil
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31
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Schnettler B, Miranda H, Miranda-Zapata E, Salinas-Oñate N, Grunert KG, Lobos G, Sepúlveda J, Orellana L, Hueche C, Bonilla H. Longitudinal multigroup invariance analysis of the satisfaction with food-related life scale in university students. Appetite 2017; 113:91-99. [PMID: 28215544 DOI: 10.1016/j.appet.2017.02.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 02/04/2017] [Accepted: 02/13/2017] [Indexed: 12/01/2022]
Abstract
This study examined longitudinal measurement invariance in the Satisfaction with Food-related Life (SWFL) scale using follow-up data from university students. We examined this measure of the SWFL in different groups of students, separated by various characteristics. Through non-probabilistic longitudinal sampling, 114 university students (65.8% female, mean age: 22.5) completed the SWFL questionnaire three times, over intervals of approximately one year. Confirmatory factor analysis was used to examine longitudinal measurement invariance. Two types of analysis were conducted: first, a longitudinal invariance by time, and second, a multigroup longitudinal invariance by sex, age, socio-economic status and place of residence during the study period. Results showed that the 3-item version of the SWFL exhibited strong longitudinal invariance (equal factor loadings and equal indicator intercepts). Longitudinal multigroup invariance analysis also showed that the 3-item version of the SWFL displays strong invariance by socio-economic status and place of residence during the study period over time. Nevertheless, it was only possible to demonstrate equivalence of the longitudinal factor structure among students of both sexes, and among those older and younger than 22 years. Generally, these findings suggest that the SWFL scale has satisfactory psychometric properties for longitudinal measurement invariance in university students with similar characteristics as the students that participated in this research. It is also possible to suggest that satisfaction with food-related life is associated with sex and age.
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Affiliation(s)
- Berta Schnettler
- Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco, Chile.
| | - Horacio Miranda
- Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco, Chile
| | - Edgardo Miranda-Zapata
- LICSA, Núcleo Científico y Tecnológico en Ciencias Sociales, Universidad de La Frontera, Temuco, Chile
| | - Natalia Salinas-Oñate
- Centro de Piscología Económica y del Consumo, Núcleo Científico y Tecnológico en Ciencias Sociales, Universidad de La Frontera, Temuco, Chile
| | | | - Germán Lobos
- Facultad de Economía y Negocios, Universidad de Talca, Talca, Chile
| | - José Sepúlveda
- Centro de Piscología Económica y del Consumo, Núcleo Científico y Tecnológico en Ciencias Sociales, Universidad de La Frontera, Temuco, Chile; Department of Psychology, University of Sheffield, Sheffield, United Kingdom
| | - Ligia Orellana
- Centro de Piscología Económica y del Consumo, Núcleo Científico y Tecnológico en Ciencias Sociales, Universidad de La Frontera, Temuco, Chile; Department of Psychology, University of Sheffield, Sheffield, United Kingdom
| | - Clementina Hueche
- Centro de Piscología Económica y del Consumo, Núcleo Científico y Tecnológico en Ciencias Sociales, Universidad de La Frontera, Temuco, Chile
| | - Héctor Bonilla
- Magíster en Sistemas de Gestión Integral de la Calidad, Universidad de La Frontera, Temuco, Chile
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Kaur N, Singh DP. Deciphering the consumer behaviour facets of functional foods: A literature review. Appetite 2017; 112:167-187. [PMID: 28131757 DOI: 10.1016/j.appet.2017.01.033] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 12/18/2016] [Accepted: 01/23/2017] [Indexed: 01/06/2023]
Abstract
This paper presents a systematic literature review of studies investigating various facets of consumer behaviour towards functional foods. It focuses on published international research on functional food attitude and behaviour from across the world. Research papers (n = 112) that were identified were coded in terms of study type, variables studied, product type, participant profile, research methodology and analysis details, as well as results and implications for future research. Results provide a systematic overview of the context in which behaviour towards functional foods have been examined in the past and provide a synthesis of findings in four categories of determinants, namely (1) Personal Factors, (2) Psychological Factors, (3) Cultural & Social Factors, and (4) Factors relating to the functional food product. A reference model for the relationships between these factors and behaviour of consumers is derived.
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Affiliation(s)
- Navdeep Kaur
- Punjabi University Regional Centre for IT & Management, Mohali, India
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33
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Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition? J Clin Gastroenterol 2016; 50 Suppl 2, Proceedings from the 8th Probiotics, Prebiotics & New Foods for Microbiota and Human Health meeting held in Rome, Italy on September 13-15, 2015:S175-S178. [PMID: 27741169 DOI: 10.1097/mcg.0000000000000705] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Within the concept of personalized nutrition we want to introduce the terms of "customized food formula" which refers to the preparation (at home) or the production (at industrial level) of new food formulations having nutrients and functional compounds necessary to prevent diseases or to reduce the risk for each subject (or subjects category) who exhibit a susceptibility to diseases. Three-dimensional (3D) printing is a group of technologies of growing interest able to produce, slice by slice, materials with any desired shape, dimension, and structure properties. The application of 3D printing in food science, as called "3D food printing," is a pioneering technology that could allow to build personalized foods by depositing nutrients and functional compounds or soft-materials obtained by their mixture. Also by 3D food printing it is expected to obtain personalized food formula having desired shape, dimension, and microstructure. This would be useful for people having swallowing problems. In this paper we analyzed the first examples of 3D food printing available in literature as well as we reported our results focused on the production of 3D printed wheat-based snacks enriched with insect powder (Tenebrio molitor) with the aim to improve the quality and the content of proteins.
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Guiné R, Duarte J, Ferreira M, Correia P, Leal M, Rumbak I, Barić I, Komes D, Satalić Z, Sarić M, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E. Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM). Public Health 2016; 138:108-18. [DOI: 10.1016/j.puhe.2016.03.031] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2015] [Revised: 03/21/2016] [Accepted: 03/25/2016] [Indexed: 02/04/2023]
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35
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Radulović NS, Randjelović PJ, Stojanović NM, Cakić ND, Bogdanović GA, Živanović AV. Aboriginal bush foods: A major phloroglucinol from Crimson Bottlebrush flowers (Callistemon citrinus, Myrtaceae) displays strong antinociceptive and anti-inflammatory activity. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Jhin C, Hwang KT. Identification of lettuce phenylalanine ammonia-lyase inhibitors based on in silico virtual screening followed by in vitro evaluation. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0209-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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37
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Consumers' opinions and use of food labels: Results from an urban−rural hybrid area in South Africa. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.032] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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