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The objective of this research was to investigate the antioxidative properties of extract from blackcurrant seeds (BCSs) and commercially available rosemary extracts (Stabiloton OS, oil-soluble and WS, water soluble) in soybean oil (SO). The antioxidant activity of plant extracts was compared with those of atocopherol and butylated hydroxytoluene (BHT). The results of present research reveal differentiation of action of investigated extracts toward primary (peroxide value (PV), conjugated dienes (CDs)) and secondary (measured as anisidine value (AV), hexanal) oxidation products in SO. WS and OS rosemary extracts show high efficiency in delaying primary and secondary oxidative changes. BCSs extract markedly retards oxidation, nevertheless its activity falls down with formation and succeeding deterioration of primary products. Although the use of BCSs, residues of fruit processing, as a source of antioxidants would be reasonable because of economic and environmental reasons, it may be limited by low activity toward secondary oxidation products in certain lipid substrates. Taking primary oxidative changes into consideration, all extracts studied perform better than used standard antioxidants -BHT and a-tocopherol.

The aim of this study was (a) to evaluate the influence of date type and freshness labelling on a consumer rejection of expired food, (b) to assess how product category influences a consumer who rejects expired food based on a given criterion and (c) to investigate if a consumer's handling of food is rational as pertains to 'use by' or 'best before' dating. A consumer sensory study was conducted among 180 participants from Poland in which their attitude towards eight different foods labelled with two date types ('use by' or 'best before') and four various freshness dates was examined.The results showed that date type ('best before' vs. 'use by'), freshness labelling and food category significantly influenced consumer rejection of food products and the criteria of rejection changed as the product became expired. Consumer behaviour regarding edibility after expiration was irrational and was manifested in both the acceptance of potentially harmful food products (from 31.5% to 60.2% of expired food products labelled with the 'use by' date were accepted) and the rejection of edible foods (from 24.4% to 56.7% of expired foods labelled with the 'best before' date were rejected). This study provides new insight into the influence of shelf-life labelling and sensory perception on discard intention which ultimately results in unnecessary food waste. Our findings that date labelling can contribute to consumer apprehension of the suitability of a given food product for consumption shed new light on the role of building awareness among consumers in order to encourage waste-reducing behaviour.

Upgrading of food processing residues is currently a topic of global interest as scientists and industries have focused on using natural sources of antioxidants as an alternative to synthetic ones. The aim of the present work was to assess the potential of potato peel extracts of cultivars Gala and Jazzy in 96% ethanol, 80% ethanol and water by using antioxidant assays as well as model systems that contained food lipids. Extracts in 96% ethanol contained the highest amount of total phenolics (40.5 and 28.4 mg/g of dry weight) and showed the highest antiradical, reducing and iron-chelating potential, followed by extracts in 80% ethanol. The order of the extracts' activity in β-carotene bleaching assay was strongly concentration-dependent. Potato peel extracts showed high efficiency in retarding oxidation of rapeseed oil, where they performed better than butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). They also delayed conjugated diene and volatile formation in sunflower oil. Compounds of potato peel extracts act via several mechanisms, assuring long-term protection of food lipids. They are a promising source of antioxidants that should be chosen carefully for a given medium in order to be stabilized and to obtain optimal results. The manner of potato peel valorization proposed here is in line with the global challenge to reduce food production waste residues and also gives an opportunity to extend the shelf life of food.

Purpose – The purpose of this paper is to assess how shelf-life labelling affects the sensory acceptability of potato snacks. Design/methodology/approach – The panel of assessors determined the key sensory attributes. Subsequently, affective sensory consumer testing was conducted. The samples of potato snacks with labels suggesting valid and false shelf life or without dating information were presented to 110 students. They rated the degree of colour intensity, oxidised flavour and crispness liking with the use of hedonic scale and accepted or rejected the sample. The testing was carried out in a sensory laboratory. Findings – Shelf-life labelling affects the overall acceptability of potato snacks, perception of crispness and oxidative flavour. These attributes were rated less favourably when the label suggested post-expiration. The influence of shelf-life labelling decreased with storage time period. Consumers are more willing to trust their own perception than labelling. Practical implications – The product may be rejected not only because of quality depletion when the shelf life is overestimated, but also as a result of denigration when the shelf life is underestimated. Social implications – Date legislation is necessary but it may be not sufficient without consumer education on food labelling and safety. Originality/value – Research on the influence of shelf-life labelling on the sensory acceptability of food is scarce. Understanding how consumers are affected by shelf-life information has important implications for both public policy as well as food manufacturers.

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Reducing the quantities of food lost or wasted will be an emerging challenge in coming years. The sector contributing the most to food waste is households. The aim of this study is to evaluate consumer behavior on the food market in the context of wastage identification and assessment of consumer opinions in Poland regarding the causes of the problem of food waste in households. A quantitative study was carried out using individual direct questionnaire interviews (N = 1,145). Results showed that Polish consumer opinions regarding reasons for wasting food vary according to demographic and economic conditions. The least educated consumers and families with several children were found to be guided by economic premises in their purchases more often than other groups and plan their purchases more rationally. The causes of food wastage related to irrational behavior were more often named by consumers with higher standards of living and by the younger generation.

An understanding of the consumer perception of health risks related to food expiration is a prerequisite for future food labeling system improvement in order to reduce environmental burdens. The aim of the study was identification, analysis, and assessment of consumer behavior in the context of food waste in households. The study was conducted using the direct interview method (face to face interviews) among a group of 1145 Polish consumers of food. The results show that consumers do not understand the differences between the concept of “use by” and “best before” labeling. Although rice, tea, and coffee were correctly perceived as safe during storage, there is a dissonance between consumer attitudes and behavior. The highest health risk was perceived as being due to consumption of expired “use by” dated milk (out of UHT milk, rice milk dessert, “best before” ready-to-eat meals and “use by” ready-to-heat meals, canned fruits, and fresh-cut salad). However, 51% of respondents still considered consuming it. Irrational consumer behavior poses a health threat as well as contributing to avoidable food waste. Social awareness campaigns are necessary to inform consumers about the monetary value of wasted food as well as about the environmental, social, and ethical impact of their behavior.