Consumer awareness of food antioxidants. Synthetic vs. Natural

Abstract

Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the present study aimed to explore the cognitive evaluation of food antioxidants by consumers using the qualitative consumer technique Word Association. Two stimuli were given. Respondents were first asked to write down the first four words that came to mind; descriptions, associated thoughts, or feelings when reading "Food Antioxidants". Secondly the word Natural was added and the stimulus was "Natural Food Antioxidants". The Word Association technique has been shown to be an important tool for cognitive evaluation of the perception of food antioxidants, and the dimensions, Health, Food Safety, Preservatives, Source and Preference which arose and differentiated the stimuli. The results revealed some prior knowledge about issues related to food antioxidants, natural or not. Additionally, showed a clear potential use for natural food antioxidants by the food industry, judging by consumer perception that primarily related cognitively to positive aspects of healthy and food safety.

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

“…Ethylenediaminetetraacetic acid (EDTA) is a chelating antioxidant agent which reduces the contribution of metals to oxidation by binding them. However, the concern of consumers about the safety of synthetic additives in food products and the need for environmentally friendly and sustainable practices force the food industry to develop sustainable processes for the recovery of natural antioxidant compounds from food sources and by-products [ 7 ].…”

The retention and bioavailability of phytochemicals in the manufacturing of baked snacks

“…Furthermore, consumer research has determined that buyers are not willing to compromise on taste or sensory quality for a potentially higher nutrient density snack (Ares, Giménez, and Gámbaro 2008;Davidov-Pardo et al 2012;Corso, Kalschne, and Benassi 2018). Although phrases such as "natural antioxidants" generally receive a positive association with consumers, regarding them as a source of health (Mitterer-Daltoé et al 2021), the term is still met with some distrust, likely because there is still limited awareness around the subject. Specific compounds such as lycopene, lutein, and polyphenol are poorly known by consumers and therefore they are promoted as "functional food"defined by EFSA as "A food, which beneficially affects one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either an improved state of health and well-being and/or reduction of risk of disease" (Martirosyan and Singharaj 2016).…”

Deteksi Golongan Senyawa Ekstrak Kasar Metabolit Ekstrasel Mikroalga Laut Spirulina sp. Sebagai Agen Antioksidan

“…Saat ini penelitian tentang senyawa antioksidan dari bahan alam masih terus dikembangkan [17]. Antioksidan digunakan secara luas di bidang industri makanan, kosmetik, maupun kesehatan.…”

“…Antioksidan digunakan secara luas di bidang industri makanan, kosmetik, maupun kesehatan. Selain itu, sebagian besar orang beranggapan bahwa peran antioksidan alami tidak dapat digantikan oleh antioksidan sintetik mengingat risiko yang mungkin dapat ditimbulkan oleh antioksidan sintetik [17][18][19]. Oleh karenanya, penelitian ini menjadi langkah awal yang penting untuk mendapatkan informasi mengenai potensi sumber penghasil senyawa antioksidan yang dieksresikan oleh Spirulina sp.…”