Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India
Seaweeds are inevitable resources of nutrition bearing favorable rheological characteristics, which has resulted in their inclusion in a variety of daily consumer products. India, with its vast coastline and over 1000 species of seaweeds, presents tremendous potential to bring this resource into nut...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/3026 |
| _version_ | 1797504732647915520 |
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| author | Tejal K. Gajaria Vaibhav A. Mantri |
| author_facet | Tejal K. Gajaria Vaibhav A. Mantri |
| author_sort | Tejal K. Gajaria |
| collection | DOAJ |
| description | Seaweeds are inevitable resources of nutrition bearing favorable rheological characteristics, which has resulted in their inclusion in a variety of daily consumer products. India, with its vast coastline and over 1000 species of seaweeds, presents tremendous potential to bring this resource into nutraceuticals and the food sector. The present survey was designed for the Indian population, which was further classified according to diet preferences, age groups, gender and various occupations. Their perceptions regarding nutritional aspects, sensory views, safety hazards and resource reliability were recorded. Among all groups studied, gender represented significant differences upon the various safety opinions recorded (<i>p</i> < 0.001) compared to the occupations, age groups and diet preferences studied. In addition, the dataset revealed the pro-phycological behavior of consumers subjected to vital concerns about bioresource reliability and pre-processing to avoid health hazards related to wild harvest or on-shore cultivated samples. In addition, consumer responses also revealed potential inhibitory factors in edible applications such as taste and smell. This study suggests that collaborative efforts among media, culinary experts and phycologists could play a pivotal role in promoting seaweeds in the rapidly expanding food sector industry of India. |
| first_indexed | 2024-03-10T04:08:31Z |
| format | Article |
| id | doaj.art-c08a9bc5f68547f293dd80e5da5c44aa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:08:31Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c08a9bc5f68547f293dd80e5da5c44aa2023-11-23T08:17:44ZengMDPI AGFoods2304-81582021-12-011012302610.3390/foods10123026Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in IndiaTejal K. Gajaria0Vaibhav A. Mantri1Division of Applied Phycology and Biotechnology, CSIR—Central Salt & Marine Chemicals Research Institute, Gijubhai Badheka Marg, Bhavnagar 364002, IndiaDivision of Applied Phycology and Biotechnology, CSIR—Central Salt & Marine Chemicals Research Institute, Gijubhai Badheka Marg, Bhavnagar 364002, IndiaSeaweeds are inevitable resources of nutrition bearing favorable rheological characteristics, which has resulted in their inclusion in a variety of daily consumer products. India, with its vast coastline and over 1000 species of seaweeds, presents tremendous potential to bring this resource into nutraceuticals and the food sector. The present survey was designed for the Indian population, which was further classified according to diet preferences, age groups, gender and various occupations. Their perceptions regarding nutritional aspects, sensory views, safety hazards and resource reliability were recorded. Among all groups studied, gender represented significant differences upon the various safety opinions recorded (<i>p</i> < 0.001) compared to the occupations, age groups and diet preferences studied. In addition, the dataset revealed the pro-phycological behavior of consumers subjected to vital concerns about bioresource reliability and pre-processing to avoid health hazards related to wild harvest or on-shore cultivated samples. In addition, consumer responses also revealed potential inhibitory factors in edible applications such as taste and smell. This study suggests that collaborative efforts among media, culinary experts and phycologists could play a pivotal role in promoting seaweeds in the rapidly expanding food sector industry of India.https://www.mdpi.com/2304-8158/10/12/3026antioxidantsbioactiveconsumer attitudefunctional foodsgastronomymacroalgae |
| spellingShingle | Tejal K. Gajaria Vaibhav A. Mantri Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India Foods antioxidants bioactive consumer attitude functional foods gastronomy macroalgae |
| title | Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India |
| title_full | Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India |
| title_fullStr | Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India |
| title_full_unstemmed | Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India |
| title_short | Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India |
| title_sort | perspectives and attitudes towards the functional and safety aspects of seaweeds for edible applications in india |
| topic | antioxidants bioactive consumer attitude functional foods gastronomy macroalgae |
| url | https://www.mdpi.com/2304-8158/10/12/3026 |
| work_keys_str_mv | AT tejalkgajaria perspectivesandattitudestowardsthefunctionalandsafetyaspectsofseaweedsforedibleapplicationsinindia AT vaibhavamantri perspectivesandattitudestowardsthefunctionalandsafetyaspectsofseaweedsforedibleapplicationsinindia |