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Sinpru P, Suwanvichanee C, Bunnom R, Kubota S, Yongsawatdigul J, Molee W, Thumanu K, Molee A. Revealing the global mechanism related to carnosine synthesis in the pectoralis major of slow-growing Korat chickens using a proteomic approach. Anim Biosci 2024; 37:1692-1701. [PMID: 39139081 PMCID: PMC11366509 DOI: 10.5713/ab.24.0119] [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: 02/27/2024] [Revised: 03/30/2024] [Accepted: 05/15/2024] [Indexed: 08/15/2024] Open
Abstract
OBJECTIVE This study aimed to find global mechanisms related to carnosine synthesis in slow-growing Korat chickens (KRC) using a proteomic approach. METHODS M. pectoralis major samples were collected from 10-week-old female KRC including low-carnosine (LC, 2,756.6±82.88 μg/g; n = 5) and high-carnosine (HC, 4,212.5 ±82.88 μg/g; n = 5). RESULTS We identified 152 common proteins, and 8 of these proteins showed differential expression between the LC and HC groups (p<0.05). Heat shock 70 kDa protein 8, Heat shock 70 kDa protein 2, protein disulfide isomerase family A, member 6, and endoplasmic reticulum resident protein 29 were significantly involved in protein processing in the endoplasmic reticulum pathway (false discovery rate<0.05), suggesting that the pathway is related to differential carnosine concentration in the M. pectoralis major of KRC. A high concentration of carnosine in the meat is mainly involved in low abundances of Titin isoform Ch12 and Connectin and high abundances of M-protein to maintain homeostasis during muscle contraction. These consequences improve meat characteristics, which were confirmed by the principal component analysis. CONCLUSION Carnosine synthesis may occur when muscle cells need to recover homeostasis after being interfered with carnosine synthesis precursors, leading to improved muscle function. To the best of our knowledge, this is the first study to describe in detail the global molecular mechanisms in divergent carnosine contents in meat based on the proteomic approach.
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Affiliation(s)
- Panpradub Sinpru
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000,
Thailand
| | - Chanadda Suwanvichanee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000,
Thailand
| | - Rujjira Bunnom
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000,
Thailand
| | - Satoshi Kubota
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000,
Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000,
Thailand
| | - Wittawat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000,
Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000,
Thailand
| | - Amonrat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000,
Thailand
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Bell V, Rodrigues AR, Ferrão J, Varzakas T, Fernandes TH. The Policy of Compulsory Large-Scale Food Fortification in Sub-Saharan Africa. Foods 2024; 13:2438. [PMID: 39123628 PMCID: PMC11312076 DOI: 10.3390/foods13152438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Revised: 07/27/2024] [Accepted: 07/28/2024] [Indexed: 08/12/2024] Open
Abstract
Food fortification with micronutrients was initially justified in developed countries by a lack of availability of micronutrients in staple crops, mainly due to soil exhaustion. However, in Sub-Saharan arable lands, soil fatigue is not predominant, and communities consume mostly home-grown, organic, non-processed crops. Sub-Saharan food systems are nevertheless deeply entwined with food insecurity, driver of illnesses. Family production can promote subsistence, food stability, and self-sufficiency, the main SSA setback being the vicious cycle of poverty and the lack of dietary variety, contributing to malnutrition. Poverty reduction and women's education are significant strategies for reducing child and adolescent undernourishment. Fortification of foods consumed daily by individuals makes sense and can minimize, if not entirely, eliminate deficiencies. Compulsory mass fortification of foods in Sub-Saharan Africa (SSA) with single micronutrients is, however, controversial since they work in synergy among each other and with the food matrix, for optimal absorption and metabolism. Since the causes of malnutrition are many, caused by diverse, unequal, and unjust food distribution, interrelated with political, social, cultural, or economic factors, education status of the population, season and climatic changes, and effectiveness of nutrition programs, just food fortification cannot solve the composite of all these elements. Further, compulsory fortification is excessive, unproductive, and likely harmful to human health, while many challenges remain in assessing the quality of available premixes. Furthermore, aiming at dietary diversification is the best approach of increasing trace element intake from commonly accessible and easily available food sources.
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Affiliation(s)
- Victoria Bell
- Faculty of Pharmacy, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (V.B.)
- REQUIMTE/LAQV, Group of Pharmaceutical Technology, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal
| | - Ana Rita Rodrigues
- Faculty of Pharmacy, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (V.B.)
| | - Jorge Ferrão
- Vice-Chancellor Office, Universidade Pedagógica de Maputo, Rua João Carlos Raposo Beirão 135, Maputo 1000-001, Mozambique;
| | - Theodoros Varzakas
- Food Science and Technology, University of the Peloponnese, GR-22100 Kalamata, Greece
| | - Tito H. Fernandes
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal
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Viadel A, Laguna L, Tárrega A. Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development. J Texture Stud 2024; 55:e12858. [PMID: 39138119 DOI: 10.1111/jtxs.12858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 07/10/2024] [Accepted: 07/12/2024] [Indexed: 08/15/2024]
Abstract
The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant-based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea-based products. They contribute to the structure of the system, providing different textural properties that improve acceptance.
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Affiliation(s)
- Andrés Viadel
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Laura Laguna
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Amparo Tárrega
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
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4
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Wu GJ, Hsiao PW. Assessment of Anti-Prostate Cancer Activity among Four Seaweeds, with Focus on Caulerpa lentillifera J.Agardh. Foods 2024; 13:1411. [PMID: 38731782 PMCID: PMC11083060 DOI: 10.3390/foods13091411] [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: 04/08/2024] [Revised: 04/24/2024] [Accepted: 05/02/2024] [Indexed: 05/13/2024] Open
Abstract
In response to a global shift towards health-conscious and environmentally sustainable food choices, seaweed has emerged as a focus for researchers due to its large-scale cultivation potential and the development of bioactive substances. This research explores the potential anticancer properties of seaweed extracts, focusing on analyzing the impact of four common edible seaweeds in Taiwan on prostate cancer (PCa) cells' activity. The study used bioassay-guided fractionation to extract Cl80 from various seaweeds with androgen receptor (AR)-inhibitory activity. Cl80 demonstrated effective suppression of 5α-dihydrotestosterone (DHT)-induced AR activity in 103E cells and attenuated the growth and prostate-specific antigen (PSA) protein expression in LNCaP and 22Rv1 cells. Additionally, Cl80 exhibited differential effects on various PCa cell lines. Concentrations above 5 μg/mL significantly inhibited LNCaP cell proliferation, while 22Rv1 cells were more resistant to Cl80. PC-3 cell proliferation was inhibited at 5 μg/mL but not completely at 50 μg/mL. A clonogenic assay showed that at a concentration of 0.5 μg/mL, the colony formation in LNCaP and PC-3 cells was significantly reduced, with a dose-dependent effect. Cl80 induced apoptosis in all PCa cell types, especially in LNCaP cells, with increased apoptotic cells observed at higher concentrations. Cl80 also decreased the mitochondrial membrane potential (ΔΨm) in a dose-dependent manner in all PCa cell lines. Furthermore, Cl80 suppressed the migration ability of PCa cells, with significant reductions observed in LNCaP, 22Rv1, and PC-3 cells at various concentrations. These compelling findings highlight the promising therapeutic potential of C. lentillifera J.Agardh and its isolated compound Cl80 in the treatment of PCa.
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Affiliation(s)
- Guan-James Wu
- Department of Food Science, National Penghu University of Science and Technology, Magong 880011, Taiwan
| | - Pei-Wen Hsiao
- Agricultural Biotechnology Research Center, Academia Sinica, Taipei 115201, Taiwan;
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Jürkenbeck K, von Steimker F, Spiller A. Consumer's perception of food pairing products with usual, novel and unusual flavour combinations: A segmentation approach. Appetite 2024; 196:107270. [PMID: 38360399 DOI: 10.1016/j.appet.2024.107270] [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: 01/02/2024] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 02/17/2024]
Abstract
In saturated markets, companies are continually launching new products. Food innovations particularly play a decisive role in this case. One new concept is food pairing, which signifies that the more aromatic compounds two foods have in common, the better they taste together. Food pairing offers an opportunity to develop innovative foods. However, some consumers are risk-averse or exhibit food neophobia. Studies on food neophobia indicate that innovative foods could face rejection. The factor that represents a marketing barrier is not only the sensory rejection of the products when tasting them but also the refusal to even try such innovative products. Therefore, the idea of whether consumers are generally open to food pairing is important to examine. Nonetheless, research into this issue is lacking thus far. The subject of how consumers judge usual, novel, and unusual pairing principles was investigated in this study. The topic of whether a target group for food pairing products exists and characterized the target group was also analysed. To achieve the objective of the study, an online survey of German consumers (n = 1,064) was conducted; these consumers judged the five flavour combinations of each category (usual, novel, unusual). The results revealed a four-cluster solution, with one-third of the sample expressing an openness to food pairing. The whole sample judged the usual combinations as suitable; by contrast, the novel and unusual combinations were deemed to be mainly appropriate for the food pairing cluster. The proposed measurement methodology for testing the openness of food pairing, which distinguishes between usual, novel, and unusual pairings, has demonstrated its usefulness. Those consumers who are open to food pairing have a high level of food involvement and a low degree of food neophobia. Furthermore, they show the highest organic food purchase frequency.
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Affiliation(s)
- Kristin Jürkenbeck
- University of Goettingen, Department for Agricultural Economics and Rural Development, Marketing for Food and Agricultural Products, Platz der Göttinger Sieben 5, 37073, Göttingen, Germany.
| | - Flora von Steimker
- University of Goettingen, Department for Agricultural Economics and Rural Development, Marketing for Food and Agricultural Products, Platz der Göttinger Sieben 5, 37073, Göttingen, Germany
| | - Achim Spiller
- University of Goettingen, Department for Agricultural Economics and Rural Development, Marketing for Food and Agricultural Products, Platz der Göttinger Sieben 5, 37073, Göttingen, Germany
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Yin K, Zhao X, Liu Y, Zhu J, Fei X. Aging Increases Global Annual Food Greenhouse Gas Emissions up to 300 Million Tonnes by 2100. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2024; 58:5784-5795. [PMID: 38507561 DOI: 10.1021/acs.est.3c06268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
The dietary preferences of the elderly population exhibit distinct variations from the overall averages in most countries, gaining increasing significance due to aging demographics worldwide. These dietary preferences play a crucial role in shaping global food systems, which will result in changed environmental impacts in the future such as greenhouse gas (GHG) emissions. We present a quantitative evaluation of the influence of population aging on the changes in GHG emissions from global food systems. To achieve this, we developed regional dietary coefficients (DCs) of the elderly based on the Global Dietary Database (GDD). We then reconciled the GDD with the dataset from the Food and Agriculture Organization of the United Nations (FAO) to calculate the food GHG emissions of the average population in each of the countries. By applying the DCs, we estimated the national food GHG emissions and obtained the variations between the emissions from aged and average populations. We employed a modified version of the regional integrated model of climate and the economy model (RICE) to forecast the emission trends in different countries based on FAO and GDD data. This integrated approach allowed us to evaluate the dynamic relationships among aging demographics, food consumption patterns, and economic developments within regions. Our results indicate that the annual aging-embodied global food GHG emissions will reach 288 million tonnes of CO2 equivalent (Mt CO2e) by 2100. This estimation is crucial for policymakers, entrepreneurs, and researchers as it provides insights into a potential future environmental challenge and emphasizes the importance of sustainable food production and consumption strategies to GHG emission mitigations associated with aging dietary patterns.
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Affiliation(s)
- Ke Yin
- Department of Environmental Engineering, College of Ecology and Environment, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China
| | - Xingyu Zhao
- Department of Environmental Engineering, College of Ecology and Environment, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China
| | - Yuru Liu
- Department of Environmental Engineering, College of Ecology and Environment, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China
| | - Jingyu Zhu
- Department of Environmental Engineering, College of Ecology and Environment, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China
| | - Xunchang Fei
- School of Civil and Environmental Engineering, Nanyang Technological University, Singapore 639798, Singapore
- Nanyang Environment and Water Research Institute, Singapore 637141, Singapore
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7
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Kelly NR, Doty KJ, Guidinger C, Folger A, Luther GM, Giuliani NR. Social desirability bias is related to children's energy intake in a laboratory test meal paradigm. Appetite 2024; 195:107235. [PMID: 38296111 PMCID: PMC10922645 DOI: 10.1016/j.appet.2024.107235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/11/2024] [Accepted: 01/23/2024] [Indexed: 02/04/2024]
Abstract
Dietary intake is notoriously difficult to measure in children. Laboratory test meals address some of the methodological concerns of self-report methods, but may also be susceptible to social desirability bias, referring to the tendency for individuals to adjust their behaviors in order to be perceived more positively. The aim of the current study was to evaluate whether social desirability bias was associated with children's energy intake during a laboratory test meal, and whether this association varied by food type (total caloric intake, snack food intake, fruit/vegetable intake) and sex. A total of 82 children (M age = 9.45 ± 0.85; 50 % girls; 84.1 % rural; 85.4 % White) completed several surveys, including the Children's Social Desirability Scale and had their body composition measured. At lunchtime, they were granted access to a multi-array test meal (>5000 kcal). After adjusting for lean mass, fat mass, depressive symptoms, and parental food restriction, children who reported higher social desirability bias consumed fewer calories from snack foods (B = -11.58, p = .009, semi-partial correlation = -0.28). Boys with higher social desirability bias consumed less calories from fruits and vegetables (B = -6.47, p = .010, semi-partial correlation = -0.411); this association was not significant in girls. The desire to be perceived in a positive manner may influence children's eating behaviors in experimental paradigms. Replication studies with larger, more diverse pediatric samples are needed, as are strategies to reduce the effects of social desirability bias on test meal intake in order to enhance the validity of this dietary assessment approach.
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Affiliation(s)
- Nichole R Kelly
- Counseling Psychology and Human Services, University of Oregon, 1215 University of Oregon, Eugene, OR, United States; The Prevention Science Institute, University of Oregon, 6217 University of Oregon, Eugene, OR, United States.
| | - Kelly Jean Doty
- Counseling Psychology and Human Services, University of Oregon, 1215 University of Oregon, Eugene, OR, United States; The Prevention Science Institute, University of Oregon, 6217 University of Oregon, Eugene, OR, United States
| | - Claire Guidinger
- Counseling Psychology and Human Services, University of Oregon, 1215 University of Oregon, Eugene, OR, United States; The Prevention Science Institute, University of Oregon, 6217 University of Oregon, Eugene, OR, United States
| | - Austin Folger
- Counseling Psychology and Human Services, University of Oregon, 1215 University of Oregon, Eugene, OR, United States; The Prevention Science Institute, University of Oregon, 6217 University of Oregon, Eugene, OR, United States
| | - Gabriella M Luther
- Counseling Psychology and Human Services, University of Oregon, 1215 University of Oregon, Eugene, OR, United States; The Prevention Science Institute, University of Oregon, 6217 University of Oregon, Eugene, OR, United States
| | - Nicole R Giuliani
- The Prevention Science Institute, University of Oregon, 6217 University of Oregon, Eugene, OR, United States; Special Education and Clinical Sciences, University of Oregon, 1215 University of Oregon, Eugene, OR, United States
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8
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Hazley D, Stack M, Kearney JM. Perceptions of healthy and sustainable eating: A qualitative study of Irish adults. Appetite 2024; 192:107096. [PMID: 37890530 DOI: 10.1016/j.appet.2023.107096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 10/09/2023] [Accepted: 10/22/2023] [Indexed: 10/29/2023]
Affiliation(s)
- Daniel Hazley
- School of Biological, Health and Sports Sciences, Technological University Dublin, Dublin, Ireland.
| | - Mairead Stack
- School of Biological, Health and Sports Sciences, Technological University Dublin, Dublin, Ireland.
| | - John M Kearney
- School of Biological, Health and Sports Sciences, Technological University Dublin, Dublin, Ireland.
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Ares G, Natero V, Gugliucci V, Machín L, Alcaire F, de León C, Otterbring T. Health-Washing of Ultraprocessed Products on Instagram: Prevalence and Strategies in an Emerging Market. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:815-822. [PMID: 37777932 DOI: 10.1016/j.jneb.2023.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 10/02/2023]
Abstract
OBJECTIVE To evaluate the prevalence of health-related cues as part of the digital marketing of ultraprocessed foods on Instagram among food companies in Uruguay. METHODS Cross-sectional exploratory study. All content posted by 118 Instagram accounts of companies promoting ultraprocessed foods in Uruguay over 6 months (from August 2020 to February 2021) was retrieved. The content of 1,893 Instagram posts was coded considering visual and textual cues conveying health-related associations. The number and percentage of posts, including cues within each category and theme, were calculated. RESULTS More than half of all posts contained at least 1 visual or textual cue conveying health-related associations. Three main themes emerged: i) product composition, ii) healthy lifestyle, and iii) health and health benefits. The prevalence of health-related cues differed dramatically across product categories, ranging from 100% to 1.5%. CONCLUSIONS AND IMPLICATIONS Health-washing constitutes an integral part of the digital marketing of ultraprocessed foods on Instagram in Uruguay. The inclusion of health-related cues can potentially undermine public health efforts targeted at reducing consumption of these foods. These findings suggest that strict and comprehensive regulations on the digital marketing of such products are needed in policies promoting healthy eating habits globally.
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Affiliation(s)
- Gastón Ares
- Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, Uruguay; Centro de Investigación Básica en Psicología, Facultad de Psicología, Universidad de la República, Montevideo, Uruguay.
| | - Virginia Natero
- Departamento de Alimentos, Escuela de Nutrición, Universidad de la República, Montevideo, Uruguay
| | - Vanessa Gugliucci
- Espacio Interdisciplinario, Universidad de la República, Montevideo, Uruguay
| | - Leandro Machín
- Centro de Investigación Básica en Psicología, Facultad de Psicología, Universidad de la República, Montevideo, Uruguay
| | - Florencia Alcaire
- Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, Uruguay
| | | | - Tobias Otterbring
- School of Business and Law, Department of Management, University of Agder, Kristiansand, Norway; Institute of Retail Economics, Stockholm, Sweden
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10
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Yang Q, Xinyue L, Hoque ME, Al Mamun A, Rahman MK, Yao J. Modelling the mass consumption potential of organic food: Evidence from an emerging economy. PLoS One 2023; 18:e0291089. [PMID: 37656720 PMCID: PMC10473519 DOI: 10.1371/journal.pone.0291089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Accepted: 08/22/2023] [Indexed: 09/03/2023] Open
Abstract
The deterioration of the environment, shortage of resources, and frequent occurrence of food safety issues have made people increasingly concerned about themselves while maintaining their health and protecting the environment through food. Organic food, as a healthy and eco-friendly option, is gradually gaining attention. Based on the value-belief-norm theory, this study explores why individuals consume organic food and the range of factors that lead to this consumer behavior. This study adopted a cross-sectional design and collected quantitative data from conveniently selected 300 youth participants in Bangladesh using an online survey. The findings revealed that health values and motivation have a significant positive effect on healthy eating beliefs, which, together with the awareness of the consequences, affect personal norms toward organic food consumption. Personal norms also have a significant positive effect on organic food consumption behavior among Bangladeshi youth. Finally, trust on organic food positively moderates the effect of personal norms on organic food consumption. The findings of this study are expected to foster the development of a comprehensive framework to promote programs and policies focused on organic and healthy food consumption culture among youth in developing nations.
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Affiliation(s)
- Qing Yang
- UKM—Graduate School of Business, Universiti Kebangsaan Malaysia, UKM Bangi, Selangor Darul Ehsan, Malaysia
| | - Lyu Xinyue
- UKM—Graduate School of Business, Universiti Kebangsaan Malaysia, UKM Bangi, Selangor Darul Ehsan, Malaysia
| | | | - Abdullah Al Mamun
- UKM—Graduate School of Business, Universiti Kebangsaan Malaysia, UKM Bangi, Selangor Darul Ehsan, Malaysia
| | - Muhammad Khalilur Rahman
- Faculty of Entrepreneurship and Business, Universiti Malaysia Kelantan, Pengkalan Chepa, Malaysia
- Angkasa-Umk Research Academy (AURA), Universiti Malaysia Kelantan, Pengkalan Chepa, Malaysia
| | - Jian Yao
- UKM—Graduate School of Business, Universiti Kebangsaan Malaysia, UKM Bangi, Selangor Darul Ehsan, Malaysia
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11
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Basheikh ZO, Jumbe T, Kulwa K. Perception and attitudes of street food vendors toward the healthiness of meals prepared and sold in Dodoma. Food Sci Nutr 2023; 11:3885-3897. [PMID: 37457159 PMCID: PMC10345679 DOI: 10.1002/fsn3.3374] [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: 09/25/2022] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 07/18/2023] Open
Abstract
Consumption of street meals among urban dwellers has become inevitable, especially in low- and middle-income countries. It has been linked to higher incidence of dietary-related diseases. Vendors' perceptions and attitudes toward the healthiness of meals can influence nutritional quality of the offered meals. Therefore, the study aimed to assess perceptions and attitudes of vendors toward healthy and unhealthy meals as well as the healthiness of meals they prepare and sell. A cross-sectional study was carried out among 384 street food vendors. Face-to-face interviews were conducted using semistructured questionnaire. Pearson Chi-square test and logistic regression analysis were used in comparing and testing for the association of perceptions and attitudes to vendors' characteristics. Street food vendors that took part in this study demonstrated good perceptions based on what they perceived to be healthy meals (58.33%) and positive attitudes (95.57%) toward preparation and provision of healthy meals. Perceptions were associated with sex (p = .007), education level (p = .002), and investment cost (p = .000). Results from logistic regression showed that better perceptions of healthy meals were associated with being female (OR = 2.46, p-value < .031), having higher education (OR = 11.88, p-value < .042), and vending experience of 1-5 years and more than 5 years (OR = 3.17, 2.95, p-value < .019, .039, respectively) while having moderate investment cost showed significant lower chances of having better perceptions (OR = 0.33, p-value < .001). Attitudes were associated with sex (p = .002), age (p = .002), marital status (p = .013), education (p = .009), and vending experience (p = .008). Female vendors, having 25 years of age and above, living with partners, with tertiary education, and having vending experience of more than 1 year had shown to have more positive attitudes toward healthy meals. Generally, street food vendors had good perceptions and attitudes toward healthy meals. This implies possible room for change and adoption of better ways of preparing meals. These findings could be used as a stepping stone in improving nutritional and healthy quality of street meals. Increased efforts are needed on the inclusion of nutritional aspects of healthy meals as they were merely considered by vendors. Future interventions on these vendors should focus more on male vendors, vendors with little vending experience, and little education as they had shown to have relatively poorer attitudes and perceptions compared to other groups.
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Affiliation(s)
- Zalia Omary Basheikh
- Department of Human Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania
| | - Theresia Jumbe
- Department of Human Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania
| | - Kissa Kulwa
- Department of Human Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania
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Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters. Food Res Int 2023; 163:112277. [PMID: 36596187 DOI: 10.1016/j.foodres.2022.112277] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/05/2022]
Abstract
Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these compounds have been widely used as color additives as an alternative to artificial colorants. However, since these pigments are unstable under certain conditions, such as the presence of light, oxygen, and heat, the use of complexation and encapsulation techniques with biopolymers is in demand. Moreover, some functional properties can be achieved by using natural pigments-biopolymers complexes in food matrices. The complexation and encapsulation of natural pigments with biopolymers consist of forming a complex with the aim to make these compounds less susceptible to oxidative and degrading agents, and can also be used to improve their solubility in different media. This review aims to discuss different techniques that have been used over the last years to create natural pigment-biopolymers complexes, as well as the recent advances, limitations, effects, and possible applications of these complexes in foods. Moreover, the understanding of thermodynamic parameters between natural pigments and biopolymers is very important regarding the complex formation and their use in food systems. In this sense, thermodynamic techniques that can be used to determine binding parameters between natural pigments and potential wall materials, as well as their applications, advantages, and limitations are presented in this work. Several studies have shown an improvement in many aspects regarding the use of these complexes, including increased thermal and storage stability. Nonetheless, data regarding the biological effects on the human body and the sensory acceptance of natural pigments-biopolymers complexes in food systems are scarce in the literature.
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de Camargo AM, Botelho AM, Irmão GB, Fiates GMR. Analysis of Recipes Shared as 'Healthy' in a Popular Brazilian Website: A Cross-Sectional Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:13914. [PMID: 36360804 PMCID: PMC9653976 DOI: 10.3390/ijerph192113914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 06/16/2023]
Abstract
Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites do not have healthy characteristics when compared to recommendations for healthy eating, even the ones promoted as 'healthy'. This study investigated culinary recipes available on the 'healthy eating' section of a popular Brazilian recipe-sharing website. Recipes (n = 814) were analyzed with a validated framework based on national dietary guidelines. Ingredients (n = 5887) were classified according to the extension and purpose of their industrial processing. The recipes' titles were content analyzed to identify the health-related words and phrases used. Recipes contained ultra-processed foods and not enough unprocessed or minimally processed foods, such as legumes (4.7%, n = 380), nuts and seeds (18.4%, n = 150), and fruits (n = 32.7%, n = 263). The recipes' titles mentioned 564 health-related terms, appealing to physical characteristics, including weight loss, and fads, such as gluten-free, dukan, low-carb, detox, fitness, ripped body, and belly burner. Therefore, the 'healthy' recipes available on the Brazilian recipe-sharing website presented many aspects not in accordance with national dietary guidelines.
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Chezan D, Flannery O, Patel A. Factors affecting consumer attitudes to fungi-based protein: A pilot study. Appetite 2022; 175:106043. [PMID: 35487309 DOI: 10.1016/j.appet.2022.106043] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/03/2022] [Accepted: 04/06/2022] [Indexed: 12/25/2022]
Abstract
Meat substitutes using alternative proteins can facilitate sustainable diets without compromising animal welfare. The fungal protein, also called mycoprotein is the biomass that results from the fermentation of a filamentous fungus. This paper reports the results of a consumer acceptance study of fungal protein-based meat substitutes using a mixed-method design with a web-based survey and a series of semi-structured interviews amongst European participants. Based on the description provided in the survey, 56% of participants were not directly familiar with fungal proteins but they understood its potential societal benefits. The overall Food Technology Neophobia Score (FTNS) of the sample was moderate (M = 40.0, range = 19-62), with more neophilic participants (52.9%) than neophobic (47.1%). FTN was a significant but weak predictor of Perceived Benefits (PB) and Purchase Intentions (PI). Younger participants perceived fungal proteins more positively, and city-dwellers had higher PI than rural dwellers. Reducetarians were more likely to purchase fungal proteins, compared to unrestricted omnivores. Participants with lower acceptance of fungal proteins' association with mould had significantly lower PI than those who were comfortable with it. In turn, familiarity with fungal protein was positively associated with mould acceptance. The qualitative data suggested that the sensory attributes were the most important factor in the acceptance of meat substitutes. The participants also valued clean label products which were perceived as healthier. Familiarity with other products containing mould seemed to assuage concerns and drive acceptance of fungal protein. The findings suggest that the overall acceptance of fungal protein is still rather low. This may be attributed to the perceived low appeal and tastiness of available fungal protein products.
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Affiliation(s)
- Dana Chezan
- Manchester Metropolitan University, Department of Health Professions, Manchester, M15 6BH, United Kingdom.
| | - Orla Flannery
- Manchester Metropolitan University, Department of Health Professions, Manchester, M15 6BH, United Kingdom.
| | - Ajay Patel
- Manchester Metropolitan University, Department of Health Professions, Manchester, M15 6BH, United Kingdom.
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Krešić G, Dujmić E, Lončarić D, Zrnčić S, Liović N, Pleadin J. Profiling of Croatian Consumers Based on Their Intention to Consume Farmed Fish. Foods 2022; 11:foods11142158. [PMID: 35885401 PMCID: PMC9319490 DOI: 10.3390/foods11142158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/12/2022] [Accepted: 07/18/2022] [Indexed: 02/01/2023] Open
Abstract
Today’s increased demand and consumption of fish would be impossible to ensure without aquaculture. Farmed fish, however, is often considered inferior among consumers in comparison to its wild counterparts. The aim of this study was to profile Croatian fishery consumers based on their intention to consume farmed fish. The participants in this study were a nationally representative sample of people responsible for food purchasing within the household (n = 977), whose responses were collected by the CAWI (computer-aided web interviewing) method. Four clusters were identified and described: farmed fish enthusiasts (21.1%), farmed fish supporters (17.4%), indifferents (44.7%), and farmed fish sceptics (16.8%). Results showed that consumer segments differed significantly with respect to age, income, employment status, living region, and physical activity. Furthermore, intention to consume farmed fish is related to fish consumption in general (those with higher intention are more frequent fish consumers). Interestingly, prejudices against farmed fish are present in all clusters; however, these prejudices are more pronounced among those with the weakest intention to consume farmed fish. Differences between clusters were observed also in respect to product information and preferences, knowledge about fish, places of usual purchase, and source of information about fishery products. The obtained results could be used in designing marketing strategies to promote farmed fish consumption.
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Affiliation(s)
- Greta Krešić
- Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia; (G.K.); (N.L.)
| | - Elena Dujmić
- Center for Projects, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia;
| | - Dina Lončarić
- Department of Marketing, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia;
| | - Snježana Zrnčić
- Laboratory for Fish Pathology, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia;
| | - Nikolina Liović
- Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia; (G.K.); (N.L.)
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia
- Correspondence:
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Souza PBA, de Fátima Santos M, de Deus Souza Carneiro J, Carvalho EEN, Rodrigues Arruda Pinto V. The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Pinto VRA, Lima Filho T, Minim VPR, Della Lucia SM, Souza LBA, Silva FL, Vidigal MCTR, Carvalho AF, Perrone ÍT. Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold. J SENS STUD 2021. [DOI: 10.1111/joss.12726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Tarcísio Lima Filho
- Departamento de Engenharia de Alimentos Universidade Federal do Espírito Santo (UFES), Alto Universitário Alegre Espírito Santo Brazil
| | - Valéria Paula Rodrigues Minim
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Suzana Maria Della Lucia
- Departamento de Engenharia de Alimentos Universidade Federal do Espírito Santo (UFES), Alto Universitário Alegre Espírito Santo Brazil
| | - Louise Bergamin Athayde Souza
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Fernanda Lopes Silva
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | | | - Antônio Fernandes Carvalho
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas Universidade Federal de Juiz de Fora (UFJF) Juiz de Fora Minas Gerais Brazil
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