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

University of Munich
Technical University of Munich

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

5 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)

SDG 3 Good Health and Well-being

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10.1038/s41538-021-00101-7

Cite this

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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.",

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AU - Moser, Simone

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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 - https://www.scopus.com/pages/publications/85112047021

U2 - 10.1038/s41538-021-00101-7

DO - 10.1038/s41538-021-00101-7

M3 - Article

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IS - 1

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

Abstract

UN SDGs

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