Storage and consumer acceptability of fruit: Ginger based drinks for combating micronutrient deficiency

2012 ◽  
Vol 3 (6) ◽  
Author(s):  
Omodamiro R. M,
Keyword(s):  
Micronutrient Deficiency ◽  
Consumer Acceptability

scholarly journals Nanocomposites for Food Packaging Applications: An Overview

Nanomaterials ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 10
Author(s):  
Jawad Sarfraz ◽  
Tina Gulin-Sarfraz ◽  
Julie Nilsen-Nygaard ◽  
Marit Kvalvåg Pettersen
Keyword(s):  
Polymer Nanocomposites ◽  
Circular Economy ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Nanocomposite Materials ◽  
Consumer Acceptability ◽  
Special Focus ◽  
Packaging Materials ◽  
Mechanical And Thermal Properties ◽  
Low Concentrations

There is a strong drive in industry for packaging solutions that contribute to sustainable development by targeting a circular economy, which pivots around the recyclability of the packaging materials. The aim is to reduce traditional plastic consumption and achieve high recycling efficiency while maintaining the desired barrier and mechanical properties. In this domain, packaging materials in the form of polymer nanocomposites (PNCs) can offer the desired functionalities and can be a potential replacement for complex multilayered polymer structures. There has been an increasing interest in nanocomposites for food packaging applications, with a five-fold rise in the number of published articles during the period 2010–2019. The barrier, mechanical, and thermal properties of the polymers can be significantly improved by incorporating low concentrations of nanofillers. Furthermore, antimicrobial and antioxidant properties can be introduced, which are very relevant for food packaging applications. In this review, we will present an overview of the nanocomposite materials for food packaging applications. We will briefly discuss different nanofillers, methods to incorporate them in the polymer matrix, and surface treatments, with a special focus on the barrier, antimicrobial, and antioxidant properties. On the practical side migration issues, consumer acceptability, recyclability, and toxicity aspects will also be discussed.

scholarly journals Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1545
Author(s):  
Valentina Maria Merlino ◽  
Daniela Fracassetti ◽  
Alessandra Di Canito ◽  
Simona Pizzi ◽  
Danielle Borra ◽  
...  
Keyword(s):  
Choice Experiment ◽  
Principal Component ◽  
New Product ◽  
Consumption Patterns ◽  
Consumer Acceptability ◽  
Social Dimensions ◽  
Value For Money ◽  
Potential Consumer ◽  
Fruit Wine ◽  
Natural Flavors

The consumption of traditional wine has decreased in Europe during the last fifteen years. In parallel, new wine alternatives obtained by blending wines and fruit juices or by flavoring wines with artificial or natural flavors have appeared on the market. Recently, an innovative fruit wine obtained by co-fermentation of grape must and kiwi juice has been proposed and its potential of attraction for consumers should be exploited. To assess the potential consumer acceptability and expectations towards this new product, an online choice experiment has been conducted involving a consumer group of young adults (18–35 years old; n = 373). After the data collection, participants were divided into two groups according to whether they had already tasted a fruit wine (neophiles) or had never tasted it (new entries). For each group, the individual’s responses (on wine consumption habits, expectations and willingness to consume and pay a fruit wine) were analyzed through Principal Component Analysis. Different consumption styles and expectation patterns were defined in the two groups. However, in general, neophiles showed consumption patterns based on the evaluation of fruit quality, sales format, alcoholic content and the presence or not of bubbles, not giving importance to the brand. In contrast, new entries’ responses identified consumption patterns driven by the willingness to pay for a new product, the product value for money and packaging features. Differences between the two groups in expectations about the product sensory characteristics also emerged. These findings should contribute to this area of study by integrating environmental, economic and social dimensions and addressing food innovation and sustainability in the fruit and wine chains.

Effect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles

2021 ◽  
Author(s):  
Nothando Delight Qumbisa ◽  
Nomali Ziphorah Ngobese ◽  
Unathi Kolanisi ◽  
Muthulisi Siwela ◽  
Gebashe Fikisiwe Cynthia
Keyword(s):  
Nutritional Composition ◽  
Consumer Acceptability ◽  
Physical Quality ◽  
Leaf Powder ◽  
Powder Addition ◽  
Instant Noodles

0541 Fat reduction in ice cream and its effect on physical structure and consumer acceptability

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 258-259
Author(s):  
M. L. Rolon ◽  
A. J. Bakke ◽  
J. N. Coupland ◽  
J. E. Hayes ◽  
R. F. Roberts
Keyword(s):  
Ice Cream ◽  
Physical Structure ◽  
Consumer Acceptability ◽  
Fat Reduction

scholarly journals Incidence and risk factors of micronutrient deficiency in patients with IBD and intestinal Behçet’s disease: folate, vitamin B12, 25-OH-vitamin D, and ferritin

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Yong Eun Park ◽  
Soo Jung Park ◽  
Jae Jun Park ◽  
Jae Hee Cheon ◽  
TaeIl Kim ◽  
...  
Keyword(s):  
Risk Factors ◽  
Vitamin D ◽  
Vitamin B12 ◽  
Behcet’S Disease ◽  
Micronutrient Deficiency ◽  
Intestinal Behçet’S Disease ◽  
Intestinal Behcet’S Disease ◽  
25 Oh Vitamin D ◽  
Deficiency Group ◽  
Intestinal Behçet's Disease

Abstract Background Patients with inflammatory bowel disease (IBD) and intestinal Behçet’s disease (BD) are vulnerable to micronutrient deficiencies due to diarrhea-related gastrointestinal loss and poor dietary intake caused by disease-related anorexia. However, few studies have investigated the incidence and risk factors for micronutrient deficiency. Methods We retrospectively analyzed 205 patients with IBD who underwent micronutrient examination, including folate, vitamin B12, 25-OH-vitamin D, and/or ferritin level quantification, with follow-up blood tests conducted 6 months later. Results Eighty patients (39.0%), who were deficient in any of the four micronutrients, were classified as the deficiency group, and the remaining 125 (61.0%) were classified as the non-deficient group. Compared to those in the non-deficiency group, patients in the deficiency group were much younger, had more Crohn's disease (CD) patients, more patients with a history of bowel operation, and significantly less 5-amino salicylic acid usage. Multivariate analysis revealed that CD and bowel operation were significant independent factors associated with micronutrient deficiency. Conclusions The incidence of micronutrient deficiency was high (39.0%). Factors including CD, bowel operation, and younger ages were found to be associated with higher risks of deficiency. Therefore, patients with IBD, especially young patients with CD who have undergone bowel resection surgery, need more attention paid to micronutrition.

Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli

2021 ◽  
Author(s):  
Bárbara Luciana Nacchio ◽  
Natividad Avila Hael ◽  
Roxana Beatriz Medina ◽  
Marisa Selva Garro
Keyword(s):  
Aroma Compounds ◽  
Consumer Acceptability ◽  
Soybean Paste
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