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Nascimento AGM, Toledo BS, Guimarães JT, Ramos GLPA, da Cunha DT, Pimentel TC, Cruz AG, Freitas MQ, Esmerino EA, Mársico ET. The impact of packaging design on the perceived quality of honey by Brazilian consumers. Food Res Int 2022; 151:110887. [PMID: 34980414 DOI: 10.1016/j.foodres.2021.110887] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 11/06/2021] [Accepted: 12/07/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to construct and validate a scale to evaluate the honey consumer perception. Furthermore, the impact of packaging design on honey's perceived quality and purchase intention was evaluated. Brazilian consumers (n = 343) answered the 21 self-descriptive statements of the scale using 7-point Likert scales. Furthermore, six different packages were presented, and the consumer perception (health, origin, safety, and taste) and purchase intention were evaluated using 5-point and 7-point Likert scales, respectively. Exploratory and confirmatory factor analyses and PLS path modeling were employed. The validated scale had 13 self-descriptive statements (indicators with factor loading higher than 0.4) and showed discriminant (heterotrait-monotrait ratio values < 0.85) and convergent validity (average variance extracted > 0.4) and adequate reliability (composite reliability > 0.70). The consumers associated honey with health properties and a safe product. Furthermore, they preferred honey purchased directly from producers due to its perceived quality (natural and pure). Honey packaged in glass jars with or without dipper was perceived as healthier, tastier, higher quality, and from trusted origin. Furthermore, glass jars were considered more practical and sustainable packages.
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Affiliation(s)
- Andréa G M Nascimento
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Bruno S Toledo
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Diogo T da Cunha
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Ciências Aplicadas, Limeira, São Paulo 13484-350, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia Paraná (IFPR), Paranavaí, Paraná 87703-536, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
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Delorme MM, Pimentel TC, Freitas MQ, da Cunha DT, Silva R, Guimarães JT, Scudino H, Esmerino EA, Duarte MCKH, Cruz AG. Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12807] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Mariana M Delorme
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
| | - Tatiana C Pimentel
- Instituto Federal do Paraná (IFPR) Campus Paranavaí Paranavaí Paraná 87506‐370Brazil
| | | | - Diogo T da Cunha
- Faculdade de Ciências Aplicadas Universidade Estadual de Campinas (UNICAMP) Limeira 13484‐350Brazil
| | - Ramon Silva
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
- Instituto Federal de Educação Ciência e Tecnologia de Alimentos (IFRJ), Departamento de Alimentos Rio de Janeiro 20270‐021 Brazil
| | - Jonas Toledo Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
| | - Hugo Scudino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
| | | | | | - Adriano G Cruz
- Instituto Federal de Educação Ciência e Tecnologia de Alimentos (IFRJ), Departamento de Alimentos Rio de Janeiro 20270‐021 Brazil
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Souza MC, Silva LC, Chaves JO, Salvador MP, Sanches VL, da Cunha DT, Foster Carneiro T, Rostagno MA. Simultaneous extraction and separation of compounds from mate ( Ilex paraguariensis) leaves by pressurized liquid extraction coupled with solid-phase extraction and in-line UV detection. Food Chem (Oxf) 2021; 2:100008. [PMID: 35415638 PMCID: PMC8991615 DOI: 10.1016/j.fochms.2020.100008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/24/2020] [Accepted: 12/19/2020] [Indexed: 11/25/2022]
Abstract
pH and temperature are the main variables affecting recovery and separation. The selection of the adsorbent is critical for the recovery of less polar compounds. Excellent separation of compounds in different fractions was achieved. The use of a UV–Vis detector allowed monitoring the process in real-time. The developed method provided higher recoveries than conventional methods.
The in-line coupling of the pressurized liquid extraction with a solid-phase adsorbent and a UV–Vis detector for the simultaneous extraction and separation of bioactive compounds from yerba mate (PLE-SPE-UV) was carried out in two stages. In the first stage, water was used as a solvent, while in the second stage, ethanol was used. For the optimization of the method, different adsorbents (Sepra C18-E, Isolute C18-EC, and Strata-X C18), temperatures (40–80 °C), solvent flow-rate (1–3 mL/min), and pH (4.0 and 8.0) were evaluated. By using a UV–Vis detector on-line, it is possible to monitor the process in real-time. The developed method allowed obtaining similar or higher recoveries of all the compounds classes than other methods, such as ultrasound-assisted extraction, stirring, maceration, and pressurized liquid extraction alone, in addition to separating them into fractions. The developed method could be used as sample preparation for the analysis of different compounds classes from mate.
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Affiliation(s)
- Mariana C Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Laise C Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Jaisa O Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Mayara P Salvador
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Diogo T da Cunha
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Tânia Foster Carneiro
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
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da Silva LC, Souza MC, Sumere BR, Silva LGS, da Cunha DT, Barbero GF, Bezerra RMN, Rostagno MA. Simultaneous extraction and separation of bioactive compounds from apple pomace using pressurized liquids coupled on-line with solid-phase extraction. Food Chem 2020; 318:126450. [PMID: 32151921 DOI: 10.1016/j.foodchem.2020.126450] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 02/18/2020] [Accepted: 02/18/2020] [Indexed: 12/12/2022]
Abstract
The objective of this work was the development of an on-line extraction/fractionation method based on the coupling of pressurized liquid extraction and solid-phase extraction for the separation of phenolic compounds from apple pomace. Several variables of the process were evaluated, including the amount of water of the first stage (0-120 mL), temperature (60-80 °C), solid-phase extraction adsorbent (Sepra, Isolute, Strata X and Oasis) and activation/elution solvent (methanol and ethanol). The best results were observed with the adsorbent Sepra. The temperature had a small effect on recovery, but significant differences were observed for phlorizin and a quercetin derivative. Results indicate that ethanol can be used to replace methanol as an activation, extraction/elution solvent. While using mostly green solvents (water, ethanol, and a small amount of methanol that could be reused), the developed method produced higher or similar yields of acids (2.85 ± 0.19 mg/g) and flavonoids (0.97 ± 0.11 mg/g) than conventional methods.
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Affiliation(s)
- Laise C da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Mariana C Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Beatriz R Sumere
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Luiz G S Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Diogo T da Cunha
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Rosangela M N Bezerra
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
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da Cunha DT, Saccol ALDF, Tondo EC, de Oliveira ABA, Ginani VC, Araújo CV, Lima TAS, de Castro AKF, Stedefeldt E. Inspection Score and Grading System for Food Services in Brazil: The Results of a Food Safety Strategy to Reduce the Risk of Foodborne Diseases during the 2014 FIFA World Cup. Front Microbiol 2016; 7:614. [PMID: 27199943 PMCID: PMC4847479 DOI: 10.3389/fmicb.2016.00614] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Accepted: 04/13/2016] [Indexed: 11/13/2022] Open
Abstract
In 2014, Brazil hosted one of the most popular sport competitions in the world, the FIFA World Cup. Concerned about the intense migration of tourists, the Brazilian government decided to deploy a food safety strategy based on inspection scores and a grading system applied to food services. The present study aimed to evaluate the results of the food safety strategy deployed during the 2014 FIFA World Cup in Brazil. To assess food safety, an evaluation instrument was applied twice in 1927 food service establishments from 26 cities before the start of the competition. This instrument generated a food safety score for each establishment that ranged from 0.0 (no flaws observed) to 2565.95, with four possible grades: A (0.0-13.2); B (13.3-502.6); C (502.7-1152.2); and pending (more than 1152.3). Each food service received a stamp with the grade of the second evaluation. After the end of the World Cup, a study was conducted with different groups of the public to evaluate the acceptance of the strategy. To this end, 221 consumers, 998 food service owners or managers, 150 health surveillance auditors, and 27 health surveillance coordinators were enrolled. These participants completed a survey with positive and negative responses about the inspection score system through a 5-point Likert scale. A reduction in violation scores from 393.1 to 224.4 (p < 0.001) was observed between the first and second evaluation cycles. Of the food services evaluated, 38.7% received the A stamp, 41.4% the B stamp, and 13.9% the C stamp. All positive responses on "system reliability" presented a mean of 4.0 or more, indicating that the public believed this strategy is reliable for communicating risks and promoting food safety. The strategy showed positive results regarding food safety and public acceptance. The deployed strategy promoted improvements in the food safety of food services. The implementation of a permanent policy may be well accepted by the public and may greatly contribute to a reduction in foodborne diseases (FBDs).
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Affiliation(s)
- Diogo T da Cunha
- Faculdade de Ciências Aplicadas, Universidade de Campinas Limeira, Brazil
| | | | - Eduardo C Tondo
- Instituto de Ciência e Tecnologia dos Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil
| | - Ana B A de Oliveira
- Departamento de Nutrição, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil
| | - Veronica C Ginani
- Departamento de Nutrição, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil
| | | | | | | | - Elke Stedefeldt
- Centro de Desenvolvimento do Ensino Superior em Saúde, Universidade Federal de São Paulo São Paulo, Brazil
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