A scoping review of the literature examining consumer acceptance of upcycled foods

Lu, Peng; Parrella, Jean A.; Xu, Zhihong; Kogut, Ashlynn

doi:10.1016/j.foodqual.2023.105098

Cited by 5 publications

(4 citation statements)

References 68 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Upcycling involves transforming food waste and by-products into new added-value products, which can help in mitigating the food waste issue and contribute to a more sustainable food chain. Several studies have examined the factors that could influence consumer acceptance of upcycled processed meat products [ 43 ]. Key findings include neophobia, awareness of food waste, environmentalism, age, gender, education level, and knowledge of upcycled foods [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

“…Several studies have examined the factors that could influence consumer acceptance of upcycled processed meat products [ 43 ]. Key findings include neophobia, awareness of food waste, environmentalism, age, gender, education level, and knowledge of upcycled foods [ 43 ]. Another aspect that can also significantly impact consumer acceptance is the higher level of processing required for upcycled foods, as consumers generally prefer less processed products [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

“…In fact, phenols can scavenge free radicals generated in several HCA synthesis processes [ 51 ]. Considering that OVW phenolic extracts are rich in 3,4-DHPEA-EA and 3,4-DHPEA [ 35 ], which have been shown to withstand grilling and other severe cooking conditions (such as deep- and pan-frying) [ 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 ], it was thus interesting to test OVW phenolic extracts for the prevention of HCAs’ formation.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties

Mercatante,

Curró,

Rosignoli

et al. 2024

Antioxidants

View full text Add to dashboard Cite

This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HCAs). The patties were packaged in a modified atmosphere, sampled during cold storage (4 °C) for 9 days, and grilled at 200 °C. The genotoxicity was evaluated by the Comet assay. The patty extract was found to be genotoxic on primary peripheral blood mononuclear cells (PBMCs), while no mutagenicity was detected. The addition of OVW phenols significantly decreased the genotoxicity of the patty extract and reduced the total COPs content in stored-cooked patties (4.59 times lower than control); however, it did not affect the content of total HCAs (31.51–36.31 ng/patty) and the revertants’ number. Therefore, these results demonstrate that the OVW phenols were able to counteract the formation of genotoxic compounds in stored-cooked beef patties.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties

Mercatante,

Curró,

Rosignoli

et al. 2024

Antioxidants

View full text Add to dashboard Cite

show abstract

“…The results of this paper can be analyzed using the Social Cognitive Theory [92,93], which posits that individuals learn and adapt their behaviors through observation, modeling, and reinforcement [109,110]. In the context of this study, the observed shifts in the attitudes and behaviors of Polish e-consumers towards environmental concerns and online shopping habits can be understood within the framework of Social Cognitive Theory.…”

Section: Discussionmentioning

confidence: 99%

Evolution of Polish E-Consumers’ Environmental Awareness and Purchasing Behavior over Ten Years

Gajdzik,

Bartuś,

Jaciow

et al. 2024

Sustainability

View full text Add to dashboard Cite

With the development of e-commerce in Poland, consumer awareness has evolved. Buyers not only compared prices and assessed the quality of products but also began to take into account the impact of their purchases on the environment, which was previously an overlooked aspect. This growing environmental awareness is part of a broader effort to address environmental issues and support practices that promote sustainability. Currently, there is a noticeable increase in ecological awareness among society, government bodies, and the scientific community, strengthening human interaction with the natural environment. The aim of this study was to examine changes in ecological awareness and ecological attitudes among Polish e-consumers over ten years and their impact on online shopping behavior. This study explored how the ecological attitudes of Polish e-consumers have evolved over the last decade and what impact these changes in environmental attitudes have had on the online purchasing behavior of these consumers. Longitudinal studies were used to enable the analysis of changes over time. The research technique was based on repeated measurements of the same phenomena and features, carried out on diverse research samples from the same population, using the same methods and tools. This study was conducted twice, in 2010 and 2020, on a sample of 1150 people in each of these years. This research employed an online survey questionnaire, which included scales for assessing the personality traits of e-consumers and the determinants of online shopping. A significant change was found in e-consumers’ attitudes towards the natural environment and their purchasing preferences. This change has had a clear impact on purchasing behavior, including an increase in the importance of convenience, access to detailed product information, and a wide range of products offered, reflecting more conscious and convenience-oriented consumer behavior.

show abstract

Advancements in Valorization of Food Waste Resources by Microalgae for Sustainable Biorefinery Production

Htoo,

Pumas,

Srinuanpan

et al. 2024

Bioenerg. Res.

View full text Add to dashboard Cite

A scoping review of the literature examining consumer acceptance of upcycled foods

Cited by 5 publications

References 68 publications

Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties

Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties

Evolution of Polish E-Consumers’ Environmental Awareness and Purchasing Behavior over Ten Years

Advancements in Valorization of Food Waste Resources by Microalgae for Sustainable Biorefinery Production

Contact Info

Product

Resources

About