The influence of clean food labels on consumers' perception

Sá, Amanda Gomes Almeida; Carmo, Lucas Moreira; Valencia, Germán Ayala

doi:10.1002/pts.2757

Cited by 3 publications

(1 citation statement)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Recently, clean-label foods obtained with minimal additives have gained popularity in the food market and are considered an attractive alternative that induces positive attitudes in consumers [ 35 , 36 ]. Thus, the employment of LAB strains that are able to synthesize in situ dextrans and high levels of riboflavin during fermentation offers interesting applications in the food industry both from a technological and functional point of view.…”

Section: Introductionmentioning

confidence: 99%

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Russo,

Diez-Ozaeta,

Mangieri

et al. 2023

Foods

View full text Add to dashboard Cite

Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350–150 µg/100 g) and total flavin (2.3–1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.

show abstract

Section: Introductionmentioning

confidence: 99%

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Russo,

Diez-Ozaeta,

Mangieri

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract

Alves,

Chacon,

Rodrigues Monteiro

et al. 2023

Starch Stärke

Self Cite

View full text Add to dashboard Cite

New trends in the food industry are focused on the development of fortification foods. Gelatin candies are foods widely consumed by the population and they are selected for incorporation with starch nanoparticles (SNPs) obtained by nanoprecipitation and loaded with phenolic compounds from propolis extract (PE). Water activity and total soluble solids result in stable gelatin candies at room temperature and 30% RH (relative humidity) from the microbiological point of view. According to the results, the addition of starch nanoparticles (SNPs) in gelatin candies does not prove to be a factor that influences texture parameters, especially hardness, gumminess, and chewiness. Candies containing SNPs loaded with the phenolic compounds from PE have high total phenolic compounds (324–362 mg of GAE 100 g−1) and antioxidant activity (133–136 µmol TROLOX 100 g−1). The stability of the starch nanoparticles loaded with the phenolic compounds from propolis extract in the gummy candy is confirmed, exhibiting this food product a yellow color, representing a promising application for these natural additives in the food industry. These results indicate that SNPs loaded with the phenolic compounds from PE can be used for gelatin candies fortification aiming to develop functional foods.

show abstract

Influential Factors on Clean Food Purchasing Decisions: A Case Study of Consumers in the Lower Northeastern Region of Thailand

Suvittawat,

Suvittawat

2024

World

View full text Add to dashboard Cite

This study examines the determinants influencing clean food purchasing decisions among consumers in the lower northeastern region of Thailand. It addresses the significant research gap in understanding the interplay between product attributes, cultural background, and healthy eating behaviors. Using the Theory of Planned Behavior, this study employs a questionnaire survey with 392 valid responses, analyzed through structural equation modeling. Results indicate that both product attributes and cultural background significantly impact healthy eating behaviors, which, in turn, mediate their effects on clean food purchasing decisions. Specifically, healthy eating behaviors were found to partially mediate the relationship between product attributes and purchasing decisions, as well as between cultural background and purchasing decisions. The findings underscore the importance of promoting product attributes and cultural awareness to enhance healthy eating behaviors, thereby encouraging clean food purchases. This research provides valuable insights for policymakers and marketers aiming to foster healthier eating habits through targeted interventions and culturally sensitive marketing strategies.

show abstract

The influence of clean food labels on consumers' perception

Cited by 3 publications

References 30 publications

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract

Influential Factors on Clean Food Purchasing Decisions: A Case Study of Consumers in the Lower Northeastern Region of Thailand

Contact Info

Product

Resources

About