Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves

Autores
Fernandez, María Verónica; Agüero, Maria Victoria; Jagus, Rosa Juana
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Background and Objective: Beet leaves (BL) constitute a currently wasted but highly nutritious resource. The aims of this study were to assess Argentineans consumer habits towards beet leaves (BL) to determine how information affects consumers’ acceptability and to assess the impact of storage conditions on BL quality and shelf-life. Materials and Methods: A web-online survey was conducted and data of 416 respondents were analyzed. Then, quality evolution under different storage conditions (A: 25±1°C and 60-62% of relative humidity (RH), B: 5±1°C and 97-99% RH) were followed. Data were analyzed by two-way analysis of variance and Turkey-Kramer test (p<0.05). Results: Most consumers (79%) don’t use BL due to the poor state at retailers and/or the lack of knowledge about their nutritional value but when this information was provided, acceptability (p<0.05) increased significantly. BL quality was severely affected by storage conditions. "A" condition introduces a rapid drop in sensory quality, losses of 60-82% in bioactives complete loss of antioxidant activity (in 9 days) and severe injure of microbiological quality. Conversely, at "B" condition significantly lower losses in quality attributes were detected, reaching a shelf-life extension of at least 14 days. Conclusion: Development of a product based on BL requires the improvement of handling conditions as well as increasing efforts to inform consumers about their benefits. Through this recovery, economic, environmental and social profits could be achieved.
Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería ; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería ; Argentina
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería ; Argentina
Materia
BEET LEAVES
BY-PRODUCTS
STABILIZATION
SHELF LIFE
CONSUMER ACCEPTANCE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/47257
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/47257
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network_name_str CONICET Digital (CONICET)
spelling Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet LeavesFernandez, María VerónicaAgüero, Maria VictoriaJagus, Rosa JuanaBEET LEAVESBY-PRODUCTSSTABILIZATIONSHELF LIFECONSUMER ACCEPTANCEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Background and Objective: Beet leaves (BL) constitute a currently wasted but highly nutritious resource. The aims of this study were to assess Argentineans consumer habits towards beet leaves (BL) to determine how information affects consumers’ acceptability and to assess the impact of storage conditions on BL quality and shelf-life. Materials and Methods: A web-online survey was conducted and data of 416 respondents were analyzed. Then, quality evolution under different storage conditions (A: 25±1°C and 60-62% of relative humidity (RH), B: 5±1°C and 97-99% RH) were followed. Data were analyzed by two-way analysis of variance and Turkey-Kramer test (p<0.05). Results: Most consumers (79%) don’t use BL due to the poor state at retailers and/or the lack of knowledge about their nutritional value but when this information was provided, acceptability (p<0.05) increased significantly. BL quality was severely affected by storage conditions. "A" condition introduces a rapid drop in sensory quality, losses of 60-82% in bioactives complete loss of antioxidant activity (in 9 days) and severe injure of microbiological quality. Conversely, at "B" condition significantly lower losses in quality attributes were detected, reaching a shelf-life extension of at least 14 days. Conclusion: Development of a product based on BL requires the improvement of handling conditions as well as increasing efforts to inform consumers about their benefits. Through this recovery, economic, environmental and social profits could be achieved.Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería ; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería ; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería ; ArgentinaAcademic Journals Inc2017-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/47257Fernandez, María Verónica; Agüero, Maria Victoria; Jagus, Rosa Juana; Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves; Academic Journals Inc; American Journal of Food Technology; 12; 5; 5-2017; 301-3101557-4571CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3923/ajft.2017.301.310info:eu-repo/semantics/altIdentifier/url/https://scialert.net/abstract/?doi=ajft.2017.301.310info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:58Zoai:ri.conicet.gov.ar:11336/47257instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:58.579CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves
title Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves
spellingShingle Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves
Fernandez, María Verónica
BEET LEAVES
BY-PRODUCTS
STABILIZATION
SHELF LIFE
CONSUMER ACCEPTANCE
title_short Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves
title_full Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves
title_fullStr Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves
title_full_unstemmed Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves
title_sort Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves
dc.creator.none.fl_str_mv Fernandez, María Verónica
Agüero, Maria Victoria
Jagus, Rosa Juana
author Fernandez, María Verónica
author_facet Fernandez, María Verónica
Agüero, Maria Victoria
Jagus, Rosa Juana
author_role author
author2 Agüero, Maria Victoria
Jagus, Rosa Juana
author2_role author
author
dc.subject.none.fl_str_mv BEET LEAVES
BY-PRODUCTS
STABILIZATION
SHELF LIFE
CONSUMER ACCEPTANCE
topic BEET LEAVES
BY-PRODUCTS
STABILIZATION
SHELF LIFE
CONSUMER ACCEPTANCE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Background and Objective: Beet leaves (BL) constitute a currently wasted but highly nutritious resource. The aims of this study were to assess Argentineans consumer habits towards beet leaves (BL) to determine how information affects consumers’ acceptability and to assess the impact of storage conditions on BL quality and shelf-life. Materials and Methods: A web-online survey was conducted and data of 416 respondents were analyzed. Then, quality evolution under different storage conditions (A: 25±1°C and 60-62% of relative humidity (RH), B: 5±1°C and 97-99% RH) were followed. Data were analyzed by two-way analysis of variance and Turkey-Kramer test (p<0.05). Results: Most consumers (79%) don’t use BL due to the poor state at retailers and/or the lack of knowledge about their nutritional value but when this information was provided, acceptability (p<0.05) increased significantly. BL quality was severely affected by storage conditions. "A" condition introduces a rapid drop in sensory quality, losses of 60-82% in bioactives complete loss of antioxidant activity (in 9 days) and severe injure of microbiological quality. Conversely, at "B" condition significantly lower losses in quality attributes were detected, reaching a shelf-life extension of at least 14 days. Conclusion: Development of a product based on BL requires the improvement of handling conditions as well as increasing efforts to inform consumers about their benefits. Through this recovery, economic, environmental and social profits could be achieved.
Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería ; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería ; Argentina
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería ; Argentina
description Background and Objective: Beet leaves (BL) constitute a currently wasted but highly nutritious resource. The aims of this study were to assess Argentineans consumer habits towards beet leaves (BL) to determine how information affects consumers’ acceptability and to assess the impact of storage conditions on BL quality and shelf-life. Materials and Methods: A web-online survey was conducted and data of 416 respondents were analyzed. Then, quality evolution under different storage conditions (A: 25±1°C and 60-62% of relative humidity (RH), B: 5±1°C and 97-99% RH) were followed. Data were analyzed by two-way analysis of variance and Turkey-Kramer test (p<0.05). Results: Most consumers (79%) don’t use BL due to the poor state at retailers and/or the lack of knowledge about their nutritional value but when this information was provided, acceptability (p<0.05) increased significantly. BL quality was severely affected by storage conditions. "A" condition introduces a rapid drop in sensory quality, losses of 60-82% in bioactives complete loss of antioxidant activity (in 9 days) and severe injure of microbiological quality. Conversely, at "B" condition significantly lower losses in quality attributes were detected, reaching a shelf-life extension of at least 14 days. Conclusion: Development of a product based on BL requires the improvement of handling conditions as well as increasing efforts to inform consumers about their benefits. Through this recovery, economic, environmental and social profits could be achieved.
publishDate 2017
dc.date.none.fl_str_mv 2017-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/47257
Fernandez, María Verónica; Agüero, Maria Victoria; Jagus, Rosa Juana; Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves; Academic Journals Inc; American Journal of Food Technology; 12; 5; 5-2017; 301-310
1557-4571
CONICET Digital
CONICET
url http://hdl.handle.net/11336/47257
identifier_str_mv Fernandez, María Verónica; Agüero, Maria Victoria; Jagus, Rosa Juana; Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves; Academic Journals Inc; American Journal of Food Technology; 12; 5; 5-2017; 301-310
1557-4571
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3923/ajft.2017.301.310
info:eu-repo/semantics/altIdentifier/url/https://scialert.net/abstract/?doi=ajft.2017.301.310
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Journals Inc
publisher.none.fl_str_mv Academic Journals Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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