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

Cornelia A. Karg; Christina M. Neubig; Jutta Roosen; Simone Moser

doi:10.1038/s41538-021-00101-7

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

Cornelia A. Karg, Christina M. Neubig, Jutta Roosen, Simone Moser

Chair of Marketing and Consumer Research

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

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.

Original language	English
Article number	19
Journal	npj Science of Food
Volume	5
Issue number	1
DOIs	https://doi.org/10.1038/s41538-021-00101-7
State	Published - Dec 2021

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1038/s41538-021-00101-7

Cite this

@article{9e6b620b8b4346a0aa1058f0f65ddf20,

title = "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 phyllobilins leads to a longer willingness to consume faded lettuce and to an improved health and safety perception.",

author = "Karg, {Cornelia A.} and Neubig, {Christina M.} and Jutta Roosen and Simone Moser",

note = "Publisher Copyright: {\textcopyright} 2021, The Author(s).",

year = "2021",

month = dec,

doi = "10.1038/s41538-021-00101-7",

language = "English",

volume = "5",

journal = "npj Science of Food",

issn = "2396-8370",

publisher = "Nature Publishing Group",

number = "1",

}

TY - JOUR

T1 - Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance

AU - Karg, Cornelia A.

AU - Neubig, Christina M.

AU - Roosen, Jutta

AU - Moser, Simone

PY - 2021/12

Y1 - 2021/12

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=85112047021&partnerID=8YFLogxK

U2 - 10.1038/s41538-021-00101-7

DO - 10.1038/s41538-021-00101-7

M3 - Article

AN - SCOPUS:85112047021

SN - 2396-8370

VL - 5

JO - npj Science of Food

JF - npj Science of Food

IS - 1

M1 - 19

ER -

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

Abstract

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this