Investigating the Effect of Consumers’ Knowledge on their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

Baker, Matt; Lu, Peng; Parrella, Jean A.; Leggette, Holli R.

doi:10.20944/preprints202203.0326.v1

Cited by 9 publications

(1 citation statement)

References 69 publications

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“…When it comes to awareness level it was observed that there exist three categories of consumer knowledge which are: i) knowledge of the concept of functional foods (i.e., knowledge of the definition of functional food and functional food description), ii) nutritional knowledge associated with consuming functional foods (i.e., knowledge about nutrition, diet-related issues and health claims), and iii) specific functional food products' knowledge (i.e., knowledge about specific functional foods, functional ingredients, functional foods brands) [8]. In another study it was found that the knowledge about micronutrient deficiencies and the availability of fortified staple foods is low in India and along with it the study revealed that although the awareness and consumption of fortified food was found low but the males were found to have good awareness and the source of information gain was family members, peers, internet and media [9].…”

Section: Review Of Literaturementioning

confidence: 99%

Exploring Egg Consumption Habits in Surat and Rajkot Cities of Gujarat: A Consumer Behavior Study

Kandari,

Prajapati

2023

AJAEES

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The study was conducted to figure out who are the consumers of egg in the concerned area, how much awareness do they have about the enriched egg, what they perceive of an enriched egg in comparison to a conventional egg, to understand the purchasing and consuming behavior of the consumers for an egg and to find out what are the major factors that motivate consumers to purchase enriched egg. The study was conducted in the Surat and Rajkot cities of Gujarat. The objectives of the study were achieved with the help of primary data, which was collected through face-to-face interview using a structured schedule, which was made with the help of pilot survey and review of literatures. Using convenience sampling, 200 households (100 from each city) were surveyed, among which 100 households were enriched egg consumers while the remaining 100 were conventional egg consumers. The majority of the consumers of egg are married male, with education up to graduation, working as a private employee with income in range of ₹35,001 - ₹60,000 but for enriched egg a unanimous consensus on the impact of the socioeconomic factors viz., gender, age, family type and family size, in acceptance of enriched egg, because of the variation in both the geographies can’t be established. The awareness about the enriched egg was less, even among the consumers of enriched egg. The major sources of awareness are friends/relatives, online sources, educational institutions. The date of production, price, size and color highly influence the buying decision whereas health benefit, season and avian disease outbreak highly influence the consumption of egg. The consumers are motivated to purchase enriched egg by the factors in order freshness, health claim, packaging, odorless, golden yellow yolk color and nutritional claim respectively.

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Section: Review Of Literaturementioning

confidence: 99%

Exploring Egg Consumption Habits in Surat and Rajkot Cities of Gujarat: A Consumer Behavior Study

Kandari,

Prajapati

2023

AJAEES

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About Functional Foods: The Probiotics and Prebiotics State of Art

Ballini

Charitos

Cantore³

et al. 2023

Antibiotics

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Poor diet, obesity and a sedentary lifestyle have a significant impact on natural microbiota disorders; specifically, the intestinal one. This in turn can lead to a multitude of organ dysfunctions. The gut microbiota contains more than 500 species of bacteria and constitutes 95% of the total number of cells in the human body, thus contributing significantly to the host’s resistance to infectious diseases. Nowadays, consumers have turned to purchased foods, especially those containing probiotic bacteria or prebiotics, that constitute some of the functional food market, which is constantly expanding. Indeed, there are many products available that incorporate probiotics, such as yogurt, cheese, juices, jams, cookies, salami sausages, mayonnaise, nutritional supplements, etc. The probiotics are microorganisms that, when taken in sufficient amounts, contribute positively to the health of the host and are the focus of interest for both scientific studies and commercial companies. Thus, in the last decade, the introduction of DNA sequencing technologies with subsequent bioinformatics processing contributes to the in-depth characterization of the vast biodiversity of the gut microbiota, their composition, their connection with the physiological function—known as homeostasis—of the human organism, and their involvement in several diseases. Therefore, in this study, we highlighted the extensive investigation of current scientific research for the association of those types of functional foods containing probiotics and prebiotics in the diet and the composition of the intestinal microbiota. As a result, this study can form the foundation for a new research path based on reliable data from the literature, acting a guide in the continuous effort to monitor the rapid developments in this field.

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Probiotic Functional Yogurt: Challenges and Opportunities

de Souza,

Drunkler,

Colla

2023

Fermentation

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This article aims to explore the challenges and opportunities inherent in producing probiotic functional yogurt through information on the benefits of consuming this food, emphasizing its nutritional characteristics and importance for health. It explains the advantages of regular consumption, including improved digestion, gastrointestinal health, immunity, and increased absorption of minerals. The discussion focuses on the perspectives within the production of functional probiotic yogurt, with emphasis on microbial dynamics, inhibition of undesirable microorganisms, and strategies to improve the quality of this product. It highlights the challenges in maintaining the viability of probiotics during production and storage, addressing factors such as pH, exposure to oxygen, temperature regulation, and interactions between strains and ingredients. Additionally, it highlights the integration of natural compounds in probiotic functional yogurt and their sensory impacts associated with health benefits. The article is a comprehensive overview that emphasizes the critical factors that influence the fermentation process of functional probiotic yogurt and the fundamental role of probiotic viability for consumer health.

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Investigating the Effect of Consumers’ Knowledge on their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

Cited by 9 publications

References 69 publications

Exploring Egg Consumption Habits in Surat and Rajkot Cities of Gujarat: A Consumer Behavior Study

Exploring Egg Consumption Habits in Surat and Rajkot Cities of Gujarat: A Consumer Behavior Study

About Functional Foods: The Probiotics and Prebiotics State of Art

Probiotic Functional Yogurt: Challenges and Opportunities

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