Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance

Abstract Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about rising levels of...

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Autores principales:	Cornelia A. Karg, Christina M. Neubig, Jutta Roosen, Simone Moser
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/2b8d8c35ac60438e8dd908e630c1db46
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spelling	oai:doaj.org-article:2b8d8c35ac60438e8dd908e630c1db462021-12-02T18:49:17ZRising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance10.1038/s41538-021-00101-72396-8370https://doaj.org/article/2b8d8c35ac60438e8dd908e630c1db462021-08-01T00:00:00Zhttps://doi.org/10.1038/s41538-021-00101-7https://doaj.org/toc/2396-8370Abstract Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about rising levels of phyllobilins leads to a longer willingness to consume faded lettuce and to an improved health and safety perception.Cornelia A. KargChristina M. NeubigJutta RoosenSimone MoserNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 5, Iss 1, Pp 1-6 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Cornelia A. Karg Christina M. Neubig Jutta Roosen Simone Moser Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
description	Abstract Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about rising levels of phyllobilins leads to a longer willingness to consume faded lettuce and to an improved health and safety perception.
format	article
author	Cornelia A. Karg Christina M. Neubig Jutta Roosen Simone Moser
author_facet	Cornelia A. Karg Christina M. Neubig Jutta Roosen Simone Moser
author_sort	Cornelia A. Karg
title	Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
title_short	Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
title_full	Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
title_fullStr	Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
title_full_unstemmed	Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
title_sort	rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/2b8d8c35ac60438e8dd908e630c1db46
work_keys_str_mv	AT corneliaakarg risinglevelsofantioxidativephyllobilinsinstoredagriculturalproduceandtheirimpactonconsumeracceptance AT christinamneubig risinglevelsofantioxidativephyllobilinsinstoredagriculturalproduceandtheirimpactonconsumeracceptance AT juttaroosen risinglevelsofantioxidativephyllobilinsinstoredagriculturalproduceandtheirimpactonconsumeracceptance AT simonemoser risinglevelsofantioxidativephyllobilinsinstoredagriculturalproduceandtheirimpactonconsumeracceptance
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Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance

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