Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food
One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/8/661 |
| _version_ | 1797561345087897600 |
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| author | Cristina Proserpio Giovanna Fia Ginevra Bucalossi Bruno Zanoni Sara Spinelli Caterina Dinnella Erminio Monteleone Ella Pagliarini |
| author_facet | Cristina Proserpio Giovanna Fia Ginevra Bucalossi Bruno Zanoni Sara Spinelli Caterina Dinnella Erminio Monteleone Ella Pagliarini |
| author_sort | Cristina Proserpio |
| collection | DOAJ |
| description | One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree—BP); (2) evaluate consumers’ acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers’ responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0–1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed. |
| first_indexed | 2024-03-10T18:13:36Z |
| format | Article |
| id | doaj.art-008364ddfff4435889b79d139ec2a4a1 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T18:13:36Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-008364ddfff4435889b79d139ec2a4a12023-11-20T07:53:35ZengMDPI AGAntioxidants2076-39212020-07-019866110.3390/antiox9080661Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based FoodCristina Proserpio0Giovanna Fia1Ginevra Bucalossi2Bruno Zanoni3Sara Spinelli4Caterina Dinnella5Erminio Monteleone6Ella Pagliarini7Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, ItalyDepartment of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, ItalyDepartment of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, ItalyDepartment of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, ItalyDepartment of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, ItalyDepartment of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, ItalyDepartment of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, ItalyDepartment of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, ItalyOne of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree—BP); (2) evaluate consumers’ acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers’ responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0–1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.https://www.mdpi.com/2076-3921/9/8/661sustainabilityphenolsunripe grapestastefood preferences |
| spellingShingle | Cristina Proserpio Giovanna Fia Ginevra Bucalossi Bruno Zanoni Sara Spinelli Caterina Dinnella Erminio Monteleone Ella Pagliarini Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food Antioxidants sustainability phenols unripe grapes taste food preferences |
| title | Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food |
| title_full | Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food |
| title_fullStr | Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food |
| title_full_unstemmed | Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food |
| title_short | Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food |
| title_sort | winemaking byproducts as source of antioxidant components consumers acceptance and expectations of phenol enriched plant based food |
| topic | sustainability phenols unripe grapes taste food preferences |
| url | https://www.mdpi.com/2076-3921/9/8/661 |
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