Journal of Food Quality最新文献

{"title":"Identification and Characterization of Phytochemicals in Avocado (Persea americana Mill, var. Hass) Fruit at Different Maturation and Ripening Stages","authors":"Elhadi M. Yahia,&nbsp;Gustavo Adolfo González-Aguilar,&nbsp;José de Jesús Ornelas-Paz,&nbsp;Ivan Luzardo-Ocampo","doi":"10.1155/jfq/7181926","DOIUrl":"https://doi.org/10.1155/jfq/7181926","url":null,"abstract":"<div>\u0000 <p>Avocado (<i>Persea americana</i> Mill.) is currently among the most demanded fruit crops worldwide due to its nutritional and health benefits. Despite the abundance of reports that have chemically and nutritionally characterized the fruit, information about the characterization of the fruit’s phytochemicals at specific maturation and ripening stages is still scarce. This research was aimed to identify and quantify several phytochemicals in ‘Hass’ avocado fruit at different maturation and ripening stages considering their dry matter values (∼20% to over 38%), corresponding to 10.99% and 26.23% oil content, as objective and quantitative parameters of avocado maturation and ripening. Palmitic (1.54–4.46 g/100 g), palmitoleic (0.88–2.60 g/10 0g), and linoleic (0.39–0.93 g/100 g) acids were the dominant fatty acids, showing a decreasing trend during ripening compared to the initiation of maturation (20% DM). β-sitosterol did not change during maturation and ripening, but ergosterol and brassicasterol disappeared at the end of ripening (38.8% DM). β-carotene was maintained at low concentrations (0.04–0.12 mg/100 g) during maturation and ripening, and lutein reached the highest concentration (6.89 mg/100 g) of all the carotenoids at 32.56% DM. α-Tocopherol increased during ripening (up to 0.35 mg/100 g), particularly at 35% DM. Among the phenolic compounds, gallic acid, catechin, chlorogenic acid, and vanillic acid reached their peak concentration (0.32–2.01 mg/100 g) between 33.84% and 36.99% DM. ‘Hass’ avocados contain significant quantities of bioactive compounds that are of great benefit to human nutrition and health, but their presence and evolution should be well correlated with properly established maturation and ripening stages.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7181926","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of Genetic Variability for Yield and Yield-Contributing Traits in Groundnut (Arachis hypogaea L.) Genotypes","authors":"Abera Seboka Yami,&nbsp;Wosene Gebreselassie Abtew","doi":"10.1155/jfq/3370389","DOIUrl":"https://doi.org/10.1155/jfq/3370389","url":null,"abstract":"<div>\u0000 <p>The present study was conducted to evaluate the genetic variability of yield and yield-contributing traits in groundnut genotypes. The experiment was conducted in a simple lattice design. ANOVA revealed significant differences among the genotypes. High PCV and GCV were recorded for most of the traits, indicating these characteristics could be used as selection indices. The kernel yield per ha was significantly positive for all traits except days to 50% flowering and maturity. High to moderate heritability, along with high to medium genetic advance was obtained for oil content, days to maturity, days to 50% flowering, plant height, shelling percentage, 100SW, number of mature pods per plant, kernel yield, seed weight per plant, and harvest index. The results of the cluster analysis of the tested groundnut genotypes were grouped into three major clusters. The highest intercluster distance <i>D</i>² was recorded between clusters I and III at 1690.78, followed by clusters II and III at 1198.27. Principal component analysis resulted in four principal components with eigenvalues greater than one. The first four principal components explained 77.92% of the total variation. The existence of the highest intercluster distance indicates that there is variability, which creates an opportunity for improvement.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3370389","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impacts of Drought Stress on Wheat Flour, Dough, and Chinese Southern-Type Steamed Bread Quality Characteristics","authors":"Fengcun Yu,&nbsp;Yuqing Sun,&nbsp;Hongwei Yuan,&nbsp;Naifu Wang","doi":"10.1155/jfq/9942418","DOIUrl":"https://doi.org/10.1155/jfq/9942418","url":null,"abstract":"<div>\u0000 <p>In this study, the effect of drought stress at different growing stages (tillering, jointing-booting, heading-flowering, and filling-maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai 58, Yannong 19, Aikang 58). As for Huaimai 58, all stages of drought treatments significantly (<i>p</i> &lt; 0.05) decreased the flour extraction rate and protein content, dough extensibility and tenacity, and steamed bread-making performance when compared with the control group (normal-irrigation). Among the growing stages, the filling-maturing stage exhibited the most significant effect on the steamed bread-making performance of Huaimai 58, which decreased the specific volume of steamed bread by 29.5% and increased its hardness by 166.5%. As for Yannong 19 and Aikang 58, drought treatments at heading-flowering and filling-maturing stages significantly (<i>p</i> &lt; 0.05) decreased the extraction rate of wheat flour while increasing the flour protein content, dough extensibility and tenacity, and steamed bread-making performance, indicating the flour and steamed bread-making qualities of Yannong 19 and Aikang 58 were favored by drought treatments. Overall, drought treatments showed different effects on the wheat flour and steamed bread qualities in the three winter wheat varieties, with the filling-maturing stage drought treatment exerting the most significant effect on the steamed bread-making performance.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9942418","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Terahertz Frequency Irradiation on the Physicochemical, Nutritional, Microbial and Sensory Quality of Orange-Fleshed Sweet Potato–Soy Beverage","authors":"Lawrencia Boakyewaa Koranteng,&nbsp;Adelaide Dorothy Esenam Agordo,&nbsp;Dorothy Esi Assafuah,&nbsp;Joshua Akanson,&nbsp;Ernest Ekow Abano","doi":"10.1155/jfq/2032391","DOIUrl":"https://doi.org/10.1155/jfq/2032391","url":null,"abstract":"<div>\u0000 <p>The manuscript explored the effect of terahertz frequency irradiation on the physicochemical, nutritional, microbial load and sensory qualities of OFSP–soy beverages. The orange-fleshed sweet potato was processed into a beverage, and soy milk was added at varied ratios formulated: OFSP: soy milk: 90:10, 80:20 and 70:30 and pasteurised with electromagnetic irradiation at varied times (5, 10 and 15 min). The pH increase was 6.15, 6.21 and 6.24 at 5-min irradiation and 6.07, 6.11 and 6.18 at 15-min irradiation with 10%, 20% and 30% addition of soy milk. The Brix content was 9.30, 10.07, 12.01, 7.43, 8.06 and 9.91 at 5- and 15-min irradiation and 10%, 20% and 30% of soy milk addition. However, the microbial load was not detected when samples were irradiated for 10 and 15 min but was noticed at 5-min irradiation. Likewise, sensory qualities such as colour, taste, aroma, mouthfeel, aftertaste and overall acceptance of the beverage were improved with an increased range colour (5.90 to 6.98), aroma (6.30 to 6.98), taste (5.38 to 7.28), mouthfeel (5.29 to 7.18), aftertaste (5.26 to 7.30) and overall acceptance (5.78– to 7.54). 10-min electromagnetic irradiation pasteurisation with 90%:10% OFSP and soymilk had optimum beta-carotene with zero coliform counts and hence it is recommended. The outcome of this study could help to exploit the benefits of terahertz frequency irradiation machines in reducing microbial growth in the beverage industry.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2032391","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical Characterisation and Potential Uses of Oils From the Entrails of Nile Tilapia From Different Farming Sites in Ghana","authors":"Ekow Quansar,&nbsp;Marcel Tunkumgnen Bayor,&nbsp;Janet Anchirinah,&nbsp;Stephen Yao Gbedema,&nbsp;Frederick William Akuffo Owusu,&nbsp;Desmond Asamoah Bruce Otu,&nbsp;Prince George Jnr Acquah,&nbsp;Kawsar Adam Baninie","doi":"10.1155/jfq/4379862","DOIUrl":"https://doi.org/10.1155/jfq/4379862","url":null,"abstract":"<div>\u0000 <p>The Nile tilapia, a fish of the Teleost group, is economically valuable due to its ease of cultivation, high growth rates and resistance to environmental conditions and is increasingly used for waste conversion. The aim of this study was to evaluate the physiochemical properties and potential applications of oils derived from the entrails of Nile tilapia obtained from four different farming sites in Ghana. The tilapia fish oil (TFO) was extracted by the wet rendering method. The refractive index, fatty acid profile, colour and cholesterol content of the TFO samples (TFS1, TFS2, TFS3 and TFS4) were determined using a refractometer, GC–MS, chromameter and UV spectrophotometer, respectively. More than 65% of fatty acids present in TFS1 to TFS4 were unsaturated fatty acids (UFAs). Oleic acid and its isomer were present in the oils as follows: TFS2 (58.37%), TFS3 (57.28%), TFS1 (43.89%) and TFS4 (41.71%). The following physicochemical properties of TFS1 to TFS4 were determined: vitamin A (0.70–2.15 mg/100 g), vitamin E (0.03–0.009 mg/100 g), acid value (0.27–0.66 mg KOH/g), peroxide value (0.009–4.488 meq/kg), iodine value (77.87–74.62 mg/g), saponification value (247.93–592.27 mg KOH/g), cholesterol content (162.33–438.33 mg/100 mL) and moisture content (1.08%–3.25%). These findings indicate that TFOs have potential applications in the food and pharmaceutical industries. However, the differences in physicochemical properties must be considered during product development to ensure optimal quality and marketability of the final product.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4379862","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Harnessing the Power of Black Rice Anthocyanins: A Review in Context of Extraction and Chromatographic Techniques","authors":"Avneet Kaur,&nbsp;Sukhvinder Singh Purewal,&nbsp;Chidanandamurthy Thippeswamy Swamy,&nbsp;Animesh Sen","doi":"10.1155/jfq/4005156","DOIUrl":"https://doi.org/10.1155/jfq/4005156","url":null,"abstract":"<div>\u0000 <p>Black rice, a well-known grain for its anthocyanin-rich pigmentation and nutritional benefits, has gained significant attention in scientific research. Anthocyanins, flavonoid pigments responsible for the distinctive coloration of black rice, offer potent antioxidant and health-promoting properties. Extraction and chromatographic techniques play pivotal roles in isolating and analyzing these valuable compounds. This review comprehensively examines the extraction methodologies, encompassing traditional solvent extraction and advanced techniques such as ultrasound-assisted extraction and supercritical fluid extraction. In addition, chromatographic techniques, including high-performance liquid chromatography (HPLC), high-speed countercurrent chromatography (HSCCC), and preparative HPLC (Prep-HPLC) are demonstrated in detail for precise identification and quantification of anthocyanins in black rice.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4005156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage","authors":"Zhenlin Zhang,&nbsp;Zhichao Yin,&nbsp;Yanhong Wang,&nbsp;Xingtang Fang,&nbsp;Xi Chen,&nbsp;Chunlei Zhang,&nbsp;Qingqing Xue,&nbsp;Weiwei Cheng,&nbsp;Meihua Hu,&nbsp;Yixuan Zhu,&nbsp;Yin Yao","doi":"10.1155/jfq/8127516","DOIUrl":"https://doi.org/10.1155/jfq/8127516","url":null,"abstract":"<div>\u0000 <p><i>Dendrobium officinale</i> leaf contains various physiologically active substances. However, no previous studies have reported on the use of <i>D. officinale</i> leaf extract in fermented sweet potato beverages. In this study, <i>Dendrobium officinale</i> leaf and sweet potato were used as raw materials to produce a compound fermented beverage flavored with <i>D. officinale</i> leaf. A sweet potato vinegar folk production method was used, and beneficial microorganisms, including <i>Rhizopus</i>, yeast, and lactic acid bacteria, were inoculated into the fermentation. The quantity of <i>D. officinale</i> leaves, concentration of the sweet potato koji, fermentation time, and temperature during the fermentation process were optimized using orthogonal experiments and analysis of variance. The results indicated that a <i>D. officinale</i> leaf extract of 30%, sweet potato koji concentration of 30%, fermentation time of 5 days, and temperature of 30°C were optimal for beverage formation. Under these conditions, the fermentation broth had a mild flavor of <i>D. officinale</i> leaf and a moderately sweet and sour taste, the biofilm was a transparent gelatinous film, and the utilization efficiency of carbohydrates was high. Excellent flavor, color, and stability of the sweet potato beverage were obtained, with a total sugar content of 15.88 mg/mL and a final pH of 2.65.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8127516","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Essential Oils as Natural Food Preservatives: Special Emphasis on Antimicrobial and Antioxidant Activities","authors":"Nooshin Noshirvani","doi":"10.1155/jfq/5807281","DOIUrl":"https://doi.org/10.1155/jfq/5807281","url":null,"abstract":"<div>\u0000 <p>Microbial contamination, chemical reactions like auto-oxidation, and physical damages are the main factors that can restrict the shelf life of food products. Using chemical additives is a common way to control these reactions; however, some of them are carcinogenic and consumers demand natural agents. These drawbacks prompt manufacturers to seek healthier alternatives to chemical preservatives. Essential oils (EOs) are secondary aromatic metabolites of plants that are familiar as ethereal or volatile oils and contain various chemical components. They are extracted from plants through hydrodistillation and possess excellent antioxidant and antimicrobial properties, making them ideal natural preservatives for food products. EOs and their components have exhibited high antimicrobial properties toward different pathogenic and spoilage microorganisms containing Gram-negative and Gram-positive species, mycobacteria, yeasts, and molds. Research has explored using of EOs in various food products, as well as their application in packaging. The use of EOs as preservatives in food products is indeed promising due to their natural antimicrobial properties. However, their application is often hindered by the strong flavor and aroma profiles associated with these oils, which may not be suitable for all food products. This flavor intensity can be particularly challenging, especially for products that need to maintain a subtle or specific taste profile. By using encapsulation, active packaging, hurdle technology, etc., the applied dose is reduced which can further reduce the negative effects of EOs on sensorial properties. This review aims to highlight EOs as superior antimicrobial and antioxidant agents for increasing the quality and safety of different food products.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5807281","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence and Antibiotic Susceptibility Pattern of Foodborne Bacterial Pathogens Isolated From Spoiled Vegetables at Wolaita Sodo Town, South Ethiopia","authors":"Krishna Moorthy Sivalingam,&nbsp;Destahun Samuel Sama,&nbsp;Subramaniyan Vaithilingam","doi":"10.1155/jfq/8823056","DOIUrl":"https://doi.org/10.1155/jfq/8823056","url":null,"abstract":"<div>\u0000 <p>Foodborne bacterial pathogens and related diseases are a major public health concern worldwide. Vegetables are a major healthy diet in our lives and an extraordinary dietary source of nutrients such as calcium, magnesium, vitamins, minerals, iron, and fiber. Because of their high moisture and low acidity, they provide a medium for foodborne pathogens. Foodborne bacterial pathogens or their toxins can affect consumer’s health and may even lead to death when foods are contaminated with them. However, there was no previous research in the study area related to spoiled vegetables and foodborne pathogens. Therefore, this study was conducted to determine the prevalence of foodborne bacterial pathogens by isolation and identification, and antibiotic susceptibility profile of foodborne pathogenic bacteria isolated from spoiled vegetables. A total of 96 samples of three different vegetables were randomly collected from vendors in the public market of Wolaita Sodo Town. All the samples were processed by standard microbiological techniques for enumeration of total viable count, selective media isolation and biochemical identification, and antibiotic susceptibility patterns using standard antibiotics. The total viable count was very high in cabbage (10.8 ± 0.29 × 10⁵ cfu/gm) followed by tomato (8.1 ± 0.27 × 10⁵ cfu/gm) and carrot (6.6 ± 0.26 × 10⁵ cfu/gm). The most frequently isolated bacterial pathogen was <i>Staphylococcus aureus</i> with a 28.12% prevalence rate followed by <i>Escherichia coli</i> at 26%, <i>Salmonella</i> spp. at 14.58%, and <i>Shigella</i> spp. at 6.25%. The isolated <i>E. coli</i>, <i>Salmonella</i> spp., <i>Shigella</i> spp., and <i>S. aureus</i> strains were highly resistant to respective antibiotics cloxacillin, vancomycin, ceftriaxone, and ampicillin. All the bacterial isolates showed resistance to ampicillin, amoxicillin, and cloxacillin and were highly susceptible to ciprofloxacin, gentamicin, tetracycline, and chloramphenicol. The presence of foodborne bacterial pathogens with resistance to several antibiotics is a serious public health concern in the study area. Therefore, regular monitoring of the quality of vegetables and enteric bacterial infections among vendors and farmers should also be informed about the sources of microbial contamination.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8823056","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumers’ Perception of Biopolymer Films for Active Packaging: From Aesthetic Appeal to Nutritional Value and Experiential Consumption","authors":"Dan-Cristian Dabija,&nbsp;Cristina-Bianca Pocol,&nbsp;Pompei Mititean,&nbsp;Cristina Anamaria Semeniuc","doi":"10.1155/jfq/1255122","DOIUrl":"https://doi.org/10.1155/jfq/1255122","url":null,"abstract":"<div>\u0000 <p>The need to use innovative packaging (active or intelligent) that extends food shelf-life and promotes sustainable production and consumption systems has become a global priority. In this context, the current research explores the consumer’s buying experience regarding food actively packed with biopolymer films. The research used a questionnaire targeting potential customers for food packed with a protein-based active film. A conceptual model was created to investigate the dependency relations between the following concepts: “superior functional packaging,” “affordable packaging,” “aesthetic packaging,” “nutritional value,” ,”spoilage prevention packaging,” “buying experience for food packed with biopolymer films,” “experiential consumption” and “informative health packaging.” The research demonstrates that affordable pricing, appealing aesthetics, functional attributes and shelf-life extension are significant elements of biopolymer films for active packaging. It validates that these incentives significantly enhance consumer awareness, shaping their experience, preference and proactive search for products packed with such materials in stores. Using biopolymer films for active packaging of foods will have social, environmental and economic benefits, both for producers and consumers.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1255122","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}