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1 – 6 of 6Raunak Pahwa, Sapna Arora and Samandeep Kaur
Purpose: Consumer acceptance is considered the most important factor in functional food success and is given top priority in new product development. This study focussed on…
Abstract
Purpose: Consumer acceptance is considered the most important factor in functional food success and is given top priority in new product development. This study focussed on finding factors that influence consumer perceptions about active food and the pattern of active food consumption. This chapter aims to provide a deeper understanding of taste trading based on a consumer decision-making framework.
Research Methodology: Cross-sectional consumer data were collected by floating G-Doc containing the questionnaire which was supposed to be answered by people according to their behaviours, preferences, knowledge regarding functional foods etc. It contained questions about their income, gender, preference towards functional foods, factors affecting decision-making while purchasing functional foods etc.
Results of the Study: The findings suggest that the consumers' attitude towards functional foods was mainly influenced by the quality and suitability of the product. Purchase intent was found based on age, literacy of population, income and health benefits of active foods. Awareness of functional foods and their price significantly affected the purchase of functional foods. Most people were willing to spend more on functional foods in the future regardless of the taste and provided high quality and product suitability.
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Chigoziri N. Njoku, Temple Uzoma Maduoma, Wilfred Emori, Rita Emmanuel Odey, Beshel M. Unimke, Emmanuel Yakubu, Cyril C. Anorondu, Daniel I. Udunwa, Onyinyechi C. Njoku and Kechinyere B. Oyoh
Corrosion is a major concern for many industries that use metals as structural or functional materials, and the use of corrosion inhibitors is a widely accepted strategy to…
Abstract
Purpose
Corrosion is a major concern for many industries that use metals as structural or functional materials, and the use of corrosion inhibitors is a widely accepted strategy to protect metals from deterioration in corrosive environments. Moreover, the toxic nature, non-biodegradability and price of most conventional corrosion inhibitors have encouraged the application of greener and more sustainable options, with natural and synthetic drugs being major actors. Hence, this paper aims to stress the capability of natural and synthetic drugs as manageable and sustainable, environmentally friendly solutions to the problem of metal corrosion.
Design/methodology/approach
In this review, the recent developments in the use of natural and synthetic drugs as corrosion inhibitors are explored in detail to highlight the key advancements and drawbacks towards the advantageous utilization of drugs as corrosion inhibitors.
Findings
Corrosion is a critical issue in numerous modern applications, and conventional strategies of corrosion inhibition include the use of toxic and environmentally harmful chemicals. As greener alternatives, natural compounds like plant extracts, essential oils and biopolymers, as well as synthetic drugs, are highlighted in this review. In addition, the advantages and disadvantages of these compounds, as well as their effectiveness in preventing corrosion, are discussed in the review.
Originality/value
This survey stresses on the most recent abilities of natural and synthetic drugs as viable and sustainable, environmentally friendly solutions to the problem of metal corrosion, thus expanding the general knowledge of green corrosion inhibitors.
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Sobiya Manzoor, Syed Zameer Hussain, Tawheed Amin, Omar Bashir, Bazila Naseer, Abida Jabeen, Ufaq Fayaz, Naseh Nisar, Aarizoo Mushtaq, Monisa Yousouf, Zahida Naseem and Uzznain Khan
The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs).
Abstract
Purpose
The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs).
Design/methodology/approach
BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics.
Findings
Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business.
Originality/value
The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.
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Ana M. Arboleda, Luciana C. Manfredi, Giuseppina Marcazzo and Christian Arroyo
This research aims to reach meaningful insights into fruit consumption motives. The study articulates contextual motives observed through inherent fruit characteristics (i.e…
Abstract
Purpose
This research aims to reach meaningful insights into fruit consumption motives. The study articulates contextual motives observed through inherent fruit characteristics (i.e. attributes and benefits) with personal motives that transcend the situation (i.e. emotions and cultural values).
Design/methodology/approach
This qualitative study used the focus group technique comprising eight groups of eight to 10 subjects (n = 94). The participants were frequent fresh-fruit consumers.
Findings
The analysis differentiates contextual motives from transituational ones. Older participants are motivated by taking care of health matters. They value fruit as an expression of their determination to take action and care for others. Younger participants are motivated by the experience of pleasure. Fruits have a hedonic value related to joy, being refreshing and tasteful.
Practical implications
Results serve marketers and decision-makers to better target motivations for fruit consumption enhancement. These motivations could be implemented by communicating specific fruit attributes that respond to short-term needs. In the long run, marketers could create fruit consumption campaigns that respond to deeper consumer values.
Social implications
Designing fruit consumption campaigns aligned with individuals' motives could effectively strengthen the adoption of a healthy lifestyle. This study is helpful from the aspect of a public-policy approach expected to improve public health.
Originality/value
Consumers' fruit preference transcends tangible product characteristics to motives aligned with their goals, emotions and human values. This path merges two approaches: contextual motivations and the Means-end chain model. The first approach recognises short-term observable product characteristics, whereas the latter works on long-term values.
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Rashmeet Kapoor, Anjana Singh and Geetika Manchanda
The aim is to provide insights on the inclusion of sustainability training during internship and the engagement of interns in the sustainability practices of the hotel. The paper…
Abstract
Purpose
The aim is to provide insights on the inclusion of sustainability training during internship and the engagement of interns in the sustainability practices of the hotel. The paper investigates how aspects of knowledge and participation in sustainable practices can bring about a positive change in the industry's future and also aid in the creation of smart green leaders.
Design/methodology/approach
The paper utilizes qualitative research methodology and draws on in-depth interviews with students and learning and development managers using multiple sources of evidence to derive a holistic picture.
Findings
The paper aims to highlight the importance of incorporating sustainability training as an indispensable part of hotel internships. It also reveals the positive impact and long-term behavioural changes of students along with presenting strategies to create student stewards for sustainability.
Research limitations/implications
The limitations of the study arise from its small sample size, which nonetheless generated some rich insights.
Originality/value
There has been much research in the area of hospitality internships, however, it has not been considered from the perspective of sustainability development or green internships. In this sense, the paper is novel as it challenges the traditional expectations of hospitality internships.
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Surender Kumar, Sanjay Yadav, Reetu Rani and Ashok Kumar Pathera
This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.
Abstract
Purpose
This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.
Design/methodology/approach
Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.
Findings
The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.
Originality/value
The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.
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