A Choice Experiment Model for Honey Attributes: Italian Consumer Preferences and Socio-Demographic Profiles

Sparacino, Antonina; Merlino, Valentina Maria; Blanc, Simone; Borra, Danielle; Massaglia, Stefano

doi:10.3390/nu14224797

Cited by 30 publications

(14 citation statements)

References 37 publications

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“…The characterisation of the physicochemical and biological properties of honey samples from areas with a high floral diversity and endemicity is highly attractive for beekeepers, consumers as well as the pharmaceutical industry. Honey consumer behaviour, partially due to the Covid-19 pandemic, is increasingly associated with honey health benefits and the presence of organoleptic compounds [ 38 ]. The most common biological properties that consumers are aware of in honey are its natural antibacterial properties.…”

Section: Discussionmentioning

confidence: 99%

Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

Bucekova,

Godocikova,

Gueyte

et al. 2023

PLoS ONE

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Honey is an attractive natural product with various health benefits. A few honey-based commercial products have successfully been adopted in clinics to improve wound healing. However, screening of other potential sources of medical-grade honey, in particular, honeys from territories with high floral species diversity and high endemicity, is highly needed. The goal of this study was to characterise the physicochemical and antibacterial properties of New Caledonian honey samples (n = 33) and to elucidate the major mechanism of their antibacterial action. Inhibitory antibacterial activity of honeys against Staphylococcus aureus and Pseudomonas aeruginosa was determined with a minimum inhibitory concentration (MIC) assay. Enzymatic activity of glucose oxidase and the content of hydrogen peroxide (H2O2) in honey samples were analysed. Furthermore, total protein content of honeys together with their electrophoretic protein profiles were also determined in the study. The antibacterial efficacy of 24% of the tested honey samples was slightly superior to that of manuka honey with unique manuka factor 15+. The antibacterial activity of catalase-treated honey sample solutions was significantly reduced, suggesting that H2O2 is a key antibacterial compound of diluted honeys. However, the kinetic profiles of H2O2 production in most potent honeys at a MIC value of 6% was not uniform. Under the experimental conditions, we found that a H2O2 concentration of 150 μM in diluted honeys is a critical concentration for inhibiting the growth of S. aureus. In contrast, 150 μM H2O2 in artificial honey solution was not able to inhibit bacterial growth, suggesting a role of phytochemicals in the antibacterial activity of natural honey. In addition, the continuous generation of H2O2 in diluted honey demonstrated an ability to counteract additional bacteria in re-inoculation experiments. In conclusion, the tested New Caledonian honey samples showed strong antibacterial activity, primarily based on H2O2 action, and therefore represent a suitable source for medical-grade honey.

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Section: Discussionmentioning

confidence: 99%

Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

Bucekova,

Godocikova,

Gueyte

et al. 2023

PLoS ONE

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“…Additionally, a research investigation into the purchasing preferences of strawberries among German consumers by Bhat et al [14] revealed a rising awareness of the health benefits associated with the consumption of strawberries. This awareness is aligned with a wider trend of increased attention to the nutritional qualities of regularly consumed food [69,72,73].…”

Section: Discussionmentioning

confidence: 91%

Analyzing Strawberry Preferences: Best–Worst Scaling Methodology and Purchase Styles

Sparacino,

Ollani,

Baima

et al. 2024

Foods

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This research has investigated Italian consumers’ preferences for and purchasing behaviors of strawberries utilizing the Best–Worst Scaling methodology (BWS). This approach enables the key factors that influence strawberry purchasing decisions to be identified and different choice groups to be characterized. To achieve this goal, a survey was conducted on a sample of 496 respondents living in the metropolitan area of Milan (North Italy). The declared preferences of the individuals for 12 strawberry characteristics, divided into intrinsic, extrinsic, and credence attributes, were first measured. A Latent Class Analysis (LCA) was then performed to identify different clusters of consumers according to the individuals’ preferences. Subsequently, the heterogeneity of the clusters was tested, using the Chi-square test, and sociodemographic characteristics and purchasing habits were considered. The results suggest that the most important attribute in the choice of strawberries was appearance, highlighting the importance of preserving it throughout the supply chain, followed by one of the increasingly important aspects of diets, which is health benefits. The attribute considered the least important was the brand. This study demonstrates, from a holistic point of view, that sociodemographic characteristics, food habits, and perceptions of different strawberry attributes influence consumers’ preferences and behaviors. Practical implications suggest a new prospective for communication marketing strategies for producers, creating a better brand identity and highlighting in their marketing all of the aspects that consumers would like to know about the fruits they choose as quality certifications.

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“…The results show that Generations Y and Z have low awareness about creamed honey and honey with additions, which could be justified by the fact that younger consumers are indifferent towards honey in general [70]. In the context of the above, Sparacino et al [71] add that flavour is a very important attribute for the consumption of honey. Mateescu et al [72] state that a flavoured creamed honey is a good choice for consumers who are interested in consuming a spreadable product with an original flavour and nutritional benefits.…”

Section: Discussionmentioning

confidence: 95%

Exploring Consumers’ Preferences and Attitudes to Honey: Generation Approach in Slovakia

Šedík

Hudecová

Predanócyová

2023

Foods

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Honey is popular among consumers for its composition and healing properties. The aim of the paper is to study the differences in honey preferences across various age generations in Slovakia. The study is based on primary data obtained by conducting an online questionnaire survey on a sample of 1850 Slovak consumers of honey in 2022. Multiple correspondence analyses and non-parametric tests were applied to study the differences in preferences across selected age cohorts (Generation Z, Generation Y, Generation X and Silver Generation). The results show that Silver Generation tends to consume honey due to its nutritional values and prefers to consume monofloral honey of a dark colour, while Generation Z does not use honey in cosmetics or consume it due to its nutritional values and are inclined to prefer polyfloral honey. The utilisation of honey in cosmetics was associated mostly with Generation X. Younger consumers (Generation Z and Generation Y) have a very low awareness of creamed honey and honey with additions in comparison to Silver Generation or Generation X. In addition, the results reveal that propolis, royal jelly and bee pollen were the most attractive additions for honey across all age cohorts in Slovakia, while spirulina and chilli were the least attractive additions.

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A Choice Experiment Model for Honey Attributes: Italian Consumer Preferences and Socio-Demographic Profiles

Cited by 30 publications

References 37 publications

Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

Analyzing Strawberry Preferences: Best–Worst Scaling Methodology and Purchase Styles

Exploring Consumers’ Preferences and Attitudes to Honey: Generation Approach in Slovakia

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