Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India

Gajaria, Tejal K.; Mantri, Vaibhav A.

doi:10.3390/foods10123026

Cited by 3 publications

(2 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, product form may affect such attitudes; bones and smell were not perceived as negative factors in terms of attitudes towards dried fish consumption in Bangladesh [ 97 ], perhaps because of different food preparation and cooking techniques used for dried compared to fresh fish. Meanwhile, some articles have found that attitudes towards aquatic foods were influenced by perceptions of food safety, environmental concern, convenience and context, and socio-demographic characteristics [ 98 , 99 , 100 ]; however, having a positive attitude towards aquatic foods might not necessarily translate into eating more fish [ 101 , 102 ]. Finally, notable perceived behavioural control of aquatic food consumption includes affordability, convenience, and accessibility [ 91 , 92 , 96 ].…”

Section: Resultsmentioning

confidence: 99%

Factors Influencing Consumption Behaviour towards Aquatic Food among Asian Consumers: A Systematic Scoping Review

Budhathoki

Campbell

Belton

et al. 2022

Foods

View full text Add to dashboard Cite

Asia accounts for over 70% of total global aquatic food consumption, but aquatic food consumption behaviours and attitudes among Asian consumers are poorly documented and understood. This paper synthesises literature on factors influencing aquatic food consumption behaviour in Asia and the potential to support transitions toward more sustainable food consumption patterns. We identified 113 studies for inclusion in a scoping review, and identified five clusters of publications: (1) product attributes, availability, and accessibility (24% of publications); (2) willingness to pay for aquatic foods (25%); (3) psychosocial factors (e.g., attitudes and subjective norms) (17%); (4) sociodemographic and lifestyle factors (21%); and (5) miscellaneous factors, including food safety and social status (13%). This study indicates that multiple interacting factors influence aquatic food consumption behaviours among Asian consumers, among which price is central. Knowledge of, and attitudes toward, the perceived quality and safety of aquatic foods were identified as important but were mediated by household characteristics. Sustainable production practices, country of origin, and ecolabels were found to be less influential on consumption behaviour. We found that improving consumers’ knowledge and attitudes about the quality and safety of aquatic foods might positively influence aquatic food consumption behaviour. Future multidisciplinary research is required to better understand interactions among the multiple factors that influence Asian consumers’ aquatic food consumption behaviour.

show abstract

Section: Resultsmentioning

confidence: 99%

Factors Influencing Consumption Behaviour towards Aquatic Food among Asian Consumers: A Systematic Scoping Review

Budhathoki

Campbell

Belton

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Seaweeds could be an alternative food source for both humans and livestock. Thus, both seaweed farming and wild harvest, along with developing innovative new seaweed-based edible products, are viable alternatives for achieving economic development in emergent economies as well as sustainable development [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Seaweeds in Food: Current Trends

Rogel-Castillo,

Latorre-Castañeda,

Muñoz-Muñoz

et al. 2023

Plants

View full text Add to dashboard Cite

Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for human health and animals, namely, heavy metals. Hence, the purpose of this review is to analyze the recent trends of edible seaweeds research: (i) nutritional composition and bioactive compounds, (ii) the use and acceptability of seaweeds in foodstuffs, (iii) the bioaccumulation of heavy metals and microbial pathogens, and (iv) current trends in Chile for using seaweeds in food. In summary, while it is evident that seaweeds are consumed widely worldwide, more research is needed to characterize new types of edible seaweeds as well as their use as ingredients in the development of new food products. Additionally, more research is needed to maintain control of the presence of heavy metals to assure a safe product for consumers. Finally, the need to keep promoting the benefits of seaweed consumption is emphasized, adding value in the algae-based production chain, and promoting a social algal culture.

show abstract