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Laureati M, De Boni A, Saba A, Lamy E, Minervini F, Delgado AM, Sinesio F. Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review. Foods 2024; 13:1534. [PMID: 38790835 PMCID: PMC11120339 DOI: 10.3390/foods13101534] [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: 03/22/2024] [Revised: 05/01/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
This review article aims to provide an up-to-date overview of the main determinants of consumers' acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product's intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., insects, cultured meat and other animal origin products, plant-based food including mushrooms, plant-based analogues, pulses, and cereals) and aquatic systems (i.e., algae and jellyfish) are included focusing on age-related and cross-national differences in consumer acceptance of novel foods and ingredients. General trends have emerged that are common to all the novel foods analysed, regardless of their aquatic or terrestrial origin. Aspects such as food neophobia, unfamiliarity, and poor knowledge of the product are important barriers to the consumption of novel foods, while healthiness and environmental sustainability perception are drivers of acceptance. Sensory properties are challenging for more familiar ingredients such as plant-based food (e.g., novel food made by pulses, mushrooms, cereals and pseudocereals). Results are discussed in terms of feasibility of introducing these products in the EU food systems highlighting strategies that can encourage the use of new ingredients or novel foods.
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Affiliation(s)
- Monica Laureati
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
| | - Annalisa De Boni
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (A.D.B.); (F.M.)
| | - Anna Saba
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition (CREA-AN), Via Ardeatina, 546, 00178 Rome, Italy; (A.S.); (F.S.)
| | - Elsa Lamy
- Mediterranean Institute for Agriculture Environment and Development & CHANGE—Global Change and Sustainability Institute, University of Evora, 7006-554 Évora, Portugal; (E.L.); (A.M.D.)
| | - Fabio Minervini
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy; (A.D.B.); (F.M.)
| | - Amélia M. Delgado
- Mediterranean Institute for Agriculture Environment and Development & CHANGE—Global Change and Sustainability Institute, University of Evora, 7006-554 Évora, Portugal; (E.L.); (A.M.D.)
| | - Fiorella Sinesio
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition (CREA-AN), Via Ardeatina, 546, 00178 Rome, Italy; (A.S.); (F.S.)
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Venegas Hargous C, Strugnell C, Allender S, Orellana L, Corvalan C, Bell C. Double- and triple-duty actions in childhood for addressing the global syndemic of obesity, undernutrition, and climate change: A scoping review. Obes Rev 2023; 24:e13555. [PMID: 36754361 DOI: 10.1111/obr.13555] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 11/29/2022] [Accepted: 01/18/2023] [Indexed: 02/10/2023]
Abstract
Obesity, undernutrition, and climate change constitute a global syndemic that disproportionately affects vulnerable populations, including children. Double- and triple-duty actions that simultaneously address these pandemics are needed to prevent further health, economic, and environmental consequences. Evidence describing the implementation and evaluation of such actions is lacking. This review summarized the literature on whole-of-population actions targeting children that were designed or adapted to be double or triple duty. Six academic databases were searched (January 2015-March 2021) using terms related to 'children', 'intervention', 'nutrition', 'physical activity', and 'climate change'. Data were extracted from 43/15,475 studies, including six randomized controlled trials. Most (58%) described triple-duty actions targeting food systems in schools such as implementing guidelines for healthier and environmentally sustainable school meals programs, and 51% reported engaging community in the design, implementation, and/or evaluation of actions. Changes in dietary intake, diet composition, greenhouse gas emissions, and food waste were the most frequently reported outcomes and 21 studies (three randomized controlled trials) showed positive double- or triple-duty effects. This review is the first to demonstrate that double- and triple-duty actions for addressing the global syndemic in childhood have been implemented and can have a positive impact on obesity, undernutrition, and climate change.
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Affiliation(s)
- Carolina Venegas Hargous
- Global Centre for Preventative Health and Nutrition (GLOBE), Institute for Health Transformation, Faculty of Health, Deakin University, Geelong, Victoria, Australia.,School of Medicine, Faculty of Health, Deakin University, Geelong, Victoria, Australia
| | - Claudia Strugnell
- Global Centre for Preventative Health and Nutrition (GLOBE), Institute for Health Transformation, Faculty of Health, Deakin University, Geelong, Victoria, Australia
| | - Steven Allender
- Global Centre for Preventative Health and Nutrition (GLOBE), Institute for Health Transformation, Faculty of Health, Deakin University, Geelong, Victoria, Australia
| | - Liliana Orellana
- Biostatistics Unit, Faculty of Health, Deakin University, Geelong, Victoria, Australia
| | - Camila Corvalan
- Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile
| | - Colin Bell
- Global Centre for Preventative Health and Nutrition (GLOBE), Institute for Health Transformation, Faculty of Health, Deakin University, Geelong, Victoria, Australia.,School of Medicine, Faculty of Health, Deakin University, Geelong, Victoria, Australia
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De Cianni R, Pippinato L, Mancuso T. A systematic review on drivers influencing consumption of edible mushrooms and innovative mushroom-containing products. Appetite 2023; 182:106454. [PMID: 36623772 DOI: 10.1016/j.appet.2023.106454] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 01/01/2023] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
Edible mushrooms are attractive for their low calorie content, high-quality protein, low lipid levels, and therapeutic properties; furthermore, mushroom-containing products are gaining interest in light of the world's increasing need for protein source diversification to meet the global protein demand. At present, there is a strong heterogeneity worldwide in terms of mushroom consumption and, to date, few surveys exist on the factors influencing this. This review, through the PICo and PRISMA statements, identified and analysed 31 papers to answer the question: What are the determinants that drive consumers towards the consumption and purchase of edible mushrooms and novel products containing mushrooms? The expected outcome is to provide an overview of key research issues used thus far, identify current research gaps, and discuss implications for industries and policy-makers. Consumer attitude - including fear of poisoning - towards innovative mushroom-containing products has been poorly analysed in Europe and USA; what we do know is that processed mushrooms appeared more attractive to European and American mainlanders. Few studies have considered the ethnicity of participants, which is an important factor since mushrooms and their culinary applications appear to be known mainly thanks to family tradition. New strategies are needed to increase people's familiarity with these products and to contrast neophobic phenomena. If mushroom price is an obstacle for both companies and purchasers, intrinsic characteristics such as umami taste and positive health and sustainability benefits are strengths to consider in the development of the supply chain, public education, and information initiatives. This should be useful in directing consumer preferences towards meat alternatives containing mushrooms.
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Affiliation(s)
- Rachele De Cianni
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy
| | - Liam Pippinato
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy.
| | - Teresina Mancuso
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095, Italy
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Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods 2022; 11:foods11233786. [PMID: 36496594 PMCID: PMC9739908 DOI: 10.3390/foods11233786] [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: 10/19/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022] Open
Abstract
Supplementation of food products with mushroom powder increases their health-promoting value, but at the same time affects technological quality, which often play a key role for consumers. The aim of the research was to determine the effect of adding freeze-dried white and brown button mushrooms (2.5% and 5%) to wheat bread on its health-promoting properties such as antioxidant activity (DPPH, FRAP), total polyphenols and vitamin D2 content and as well as the technological quality as colour and texture. The breads were supplemented with mushroom lyophilisates, which were exposed to UVB radiation in order to increase their vitamin D2 content. The content of total polyphenols and antioxidant properties were determined spectrophotometrically, and the content of vitamin D2 by ultra-high performance liquid chromatography coupled to triple quadrupole spectrometer (UHPLC/MS/MS analysis). Colour parameters were determined in the CIE-Lab system and texture profile analysis (TPA) and sensory evaluation of the baked products were performed. The addition of dried mushrooms significantly increased the content of bioactive compounds (total polyphenols, vitamin D2) and the antioxidant properties of bread. A small addition of mushrooms caused a significant change in the basic technological quality of breads (colour parameters, specific volume, hardness, cohesiveness, springiness). At the same time, supplementation with mushroom lyophilisates has a positive effect on most analysed attributes in the nine-point hedonic scale. Based on the conducted research, it can be concluded that mushroom lyophilisates can be a valuable raw material for the fortification of bread, which is a good matrix and carrier of substances with documented biological activities.
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Zelzer S, Meinitzer A, Enko D, Herrmann M, Goessler W. Development of a two-dimensional liquid chromatography-tandem mass-spectrometry method for the determination of vitamin D2 in mushrooms. Anal Bioanal Chem 2022; 414:7565-7572. [PMID: 35982251 PMCID: PMC9587085 DOI: 10.1007/s00216-022-04281-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 08/05/2022] [Accepted: 08/10/2022] [Indexed: 11/17/2022]
Abstract
Different foods, especially mushrooms, are a valuable source of vitamin D2. However, published concentrations in mushrooms show large variabilities. One reason for this is certainly the high biological variability caused by growth conditions, and another could also be found in the analytical methodology. Therefore, this study aimed to develop a sensitive and highly selective two-dimensional liquid chromatography mass spectrometry (LC–MS/MS) method for vitamin D2 analysis in mushrooms. After validation, the method was applied to four different mushroom species. The developed method with a one-step extraction procedure showed a limit of detection of 0.01 µg vitamin D2/g dry mass (DM), a limit of quantification of 0.05 µg vitamin D2/g DM, and recovery rates between 87.6 and 94.8%. The total run time including the re-equilibration of the columns for the next injection was 7.5 min. After adding increased concentrations of pure substance to Pleurotus ostreatus, Lentinula edodes, and brown and white button mushrooms the standard addition plot showed excellent correlation coefficients (R2) of > 0.9994. Mean vitamin D2 concentrations were observed at 0.122 ± 0.007, 0.074 ± 0.005, 0.099 ± 0.007, and 0.073 ± 0.005 µg/g DM. The coefficient of variation (CV) was between 5.1 and 7.6%. This well-optimized, sensitive LC–MS/MS method, with a fast and simple sample preparation and a short run time, can be applied to future studies especially in different mushroom species with variable growing conditions. This will improve our knowledge about the vitamin D2 content in mushrooms.
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Affiliation(s)
- Sieglinde Zelzer
- Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, Graz, Austria. .,Institute of Chemistry, University of Graz, Graz, Austria.
| | - Andreas Meinitzer
- Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, Graz, Austria
| | - Dietmar Enko
- Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, Graz, Austria.,Institute of Clinical Chemistry and Laboratory Medicine, General Hospital Hochsteiermark, Leoben, Austria
| | - Markus Herrmann
- Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, Graz, Austria
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Antiviral, Cytotoxic, and Antioxidant Activities of Three Edible Agaricomycetes Mushrooms: Pleurotus columbinus, Pleurotus sajor-caju, and Agaricus bisporus. J Fungi (Basel) 2021; 7:jof7080645. [PMID: 34436184 PMCID: PMC8399653 DOI: 10.3390/jof7080645] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/29/2021] [Accepted: 08/04/2021] [Indexed: 01/02/2023] Open
Abstract
In this study, we investigated aqueous extracts of three edible mushrooms: Agaricus bisporus (white button mushroom), Pleurotus columbinus (oyster mushroom), and Pleurotus sajor-caju (grey oyster mushroom). The extracts were biochemically characterized for total carbohydrate, phenolic, flavonoid, vitamin, and protein contents besides amino acid analysis. Triple TOF proteome analysis showed 30.1% similarity between proteomes of the two Pleurotus spp. All three extracts showed promising antiviral activities. While Pleurotus columbinus extract showed potent activity against adenovirus (Ad7, selectivity index (SI) = 4.2), Agaricus bisporus showed strong activity against herpes simplex II (HSV-2; SI = 3.7). The extracts showed low cytotoxicity against normal human peripheral blood mononuclear cells (PBMCs) and moderate cytotoxicity against prostate (PC3, DU-145); colorectal (Colo-205); cecum carcinoma (LS-513); liver carcinoma (HepG2); cervical cancer (HeLa); breast adenocarcinoma (MDA-MB-231 and MCF-7) as well as leukemia (CCRF-CEM); acute monocytic leukemia (THP1); acute promyelocytic leukemia (NB4); and lymphoma (U937) cell lines. Antioxidant activity was evaluated using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging, 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) ABTS radical cation scavenging, and oxygen radical absorbance capacity (ORAC) assays. The three extracts showed potential antioxidant activities with the maximum activity recorded for Pleurotus columbinus (IC50 µg/mL) = 35.13 ± 3.27 for DPPH, 13.97 ± 4.91 for ABTS, and 29.42 ± 3.21 for ORAC assays.
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Rocha C, Ribeiro JC, Costa Lima R, Prista C, Raymundo A, Vaz Patto MC, Cunha LM. Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104083] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Umeo SH, Faria MGI, Dragunski DC, Valle JSDO, Colauto NB, Linde GA. Iron Or Zinc Bioaccumulated In Mycelial Biomass Of Edible Basidiomycetes. AN ACAD BRAS CIENC 2020; 92 Suppl 2:e20191350. [PMID: 32813769 DOI: 10.1590/0001-3765202020191350] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 03/06/2020] [Indexed: 02/07/2023] Open
Abstract
Iron and zinc bioaccumulation in mycelial biomass of different medicinal basidiomycetes was evaluated in order to produce metal-enriched mycelial biomass as an alternative functional food from non-animal sources and based on biotechnology processes. Pleurotus ostreatus strain U2-9, U2-11, U6-8, and U6-9, Pleurotus eryngii strain U8-11, Schizophyllum commune strain U6-7, and Lentinula edodes strain U6-11 and U6-12 were grown in malt extract agar with or without addition of 50 mg/L iron or 7.5 mg/L zinc. The mycelial biomass was separated and iron and zinc concentrations were determined in a flame atomic absorption spectrophotometer. Basidiomycete strains presented different growth rates with the presence of iron and zinc; there was no dependence between the metal bioaccumulation and the fungal growth. The fungi presented greater capacity to bioaccumulate iron than zinc. P. ostreatus (U2-9) has greater iron bioaccumulation (3197.7 mg/kg) while P. ostreatus (U6-8) greater zinc bioaccumulation (440.4 mg/kg) in mycelial biomass. P. ostreatus (U2-9), P. ostreatus (U2-11), and S. commune (U6-7) had the highest metal translocation rates from the culture medium to mycelial biomass. The mycelial biomass enriched with iron or zinc is an alternative to a new functional food from non-animal sources.
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Affiliation(s)
- Suzana H Umeo
- Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brazil
| | | | - Douglas C Dragunski
- Centro de Engenharias e Ciências Exatas, Universidade Estadual do Oeste do Paraná, Toledo, PR, Brazil
| | - Juliana S DO Valle
- Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brazil
| | - Nelson B Colauto
- Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brazil
| | - Giani Andrea Linde
- Laboratório de Biologia Molecular, Universidade Paranaense, Umuarama, PR, Brazil
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