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

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 phyllobil...

Descripción completa

Detalles Bibliográficos
Autores principales: Karg, Cornelia A., Neubig, Christina M., Roosen, Jutta, Moser, Simone
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Brief Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8329175/
https://www.ncbi.nlm.nih.gov/pubmed/34341341
http://dx.doi.org/10.1038/s41538-021-00101-7
_version_ 1783732442112196608
author Karg, Cornelia A.
Neubig, Christina M.
Roosen, Jutta
Moser, Simone
author_facet Karg, Cornelia A.
Neubig, Christina M.
Roosen, Jutta
Moser, Simone
author_sort Karg, Cornelia A.
collection PubMed
description 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 Online
Article
Text
id pubmed-8329175
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Nature Publishing Group UK
record_format MEDLINE/PubMed
spelling pubmed-83291752021-08-19 Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance Karg, Cornelia A. Neubig, Christina M. Roosen, Jutta Moser, Simone NPJ Sci Food Brief Communication 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. Nature Publishing Group UK 2021-08-02 /pmc/articles/PMC8329175/ /pubmed/34341341 http://dx.doi.org/10.1038/s41538-021-00101-7 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Brief Communication
Karg, Cornelia A.
Neubig, Christina M.
Roosen, Jutta
Moser, Simone
Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
title 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_short 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
topic Brief Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8329175/
https://www.ncbi.nlm.nih.gov/pubmed/34341341
http://dx.doi.org/10.1038/s41538-021-00101-7
work_keys_str_mv AT kargcorneliaa risinglevelsofantioxidativephyllobilinsinstoredagriculturalproduceandtheirimpactonconsumeracceptance
AT neubigchristinam risinglevelsofantioxidativephyllobilinsinstoredagriculturalproduceandtheirimpactonconsumeracceptance
AT roosenjutta risinglevelsofantioxidativephyllobilinsinstoredagriculturalproduceandtheirimpactonconsumeracceptance
AT mosersimone risinglevelsofantioxidativephyllobilinsinstoredagriculturalproduceandtheirimpactonconsumeracceptance

Ejemplares similares