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This paper aims to explore global research on individuals’ awareness and behaviours related to the Circular Economy, aiming to deepen the understanding of how people engage with and contribute to CE practices.

Using a systematic literature review (SLR), this study methodically collects, codifies, analyses, synthesizes and interprets existing literature and research on Circular Economy. This approach aims for a comprehensive understanding of current global perspectives and practices.

The analysis reveals an increasing trend in empirical research focusing on Circular Economy strategies. This paper has identified 22 key strategies linked to public awareness and behaviours towards Circular Economy, noting that purchasing recycled products is the most commonly observed behaviour. The findings highlight the growing importance and complexity of individual roles in the Circular Economy.

The study underscores the importance of consumer behaviour in advancing Circular Economy practices. This paper observes that despite the growth in Circular Economy research, there is still a notable gap in awareness and behaviour, even in developed countries. This is attributed to a lack of conceptual understanding, educational disparities, resource limitations, a limited grasp of cost–benefit considerations and inadequate government support. The paper also explores regional and sector-specific variations in Circular Economy adoption, with insights from countries such as the USA, China, the UK, Germany, France and Norway.

This study underscores the importance of consumer behaviour in advancing Circular Economy practices. Despite the growth in Circular Economy research, there is still a notable gap in awareness and behaviour, even in developed countries. This is attributed to a lack of conceptual understanding, educational disparities, resource limitations, a limited grasp of cost–benefit considerations and inadequate government support. The paper also explores regional and sector-specific variations in Circular Economy adoption, with insights from countries such as the USA, China, the UK, Germany, France and Norway.

This research underscores the impact of demographic and sociocultural factors, including age, education, social norms and attitudes, on Circular Economy engagement. It identifies potential research areas, including examining cultural influences on social and personal norms related to circular behaviours. Ultimately, the study emphasizes the need for a coordinated, cross-sectoral effort to facilitate a sustainable transition to a Circular Economy, addressing barriers and fostering awareness and behaviours conducive to circular practices.

This study acknowledges challenges affecting the maturity of Circular Economy practices, including a lack of comprehension, educational disparities, resource constraints and limited government support. It also underscores the impact of social and cultural factors on Circular Economy engagement. It suggests promising avenues for future research, providing valuable insights into the state of Circular Economy practices and offering a roadmap for advancing global sustainability initiatives.

This paper aims to evaluate the impacts of the COVID-19 crisis on startups performance and the moderating effects played by several resilience-related startup characteristics during times of crisis.

To achieve this, 94 Brazil-based startups were surveyed, and multivariate data techniques (PLS-SEM) were applied.

The results show that despite the startups performance having been affected by the pandemic crisis, the response measures, when influenced by the resilience characteristics of these companies, moderated this effect. Furthermore, our findings suggest the future challenges to be faced by these organisations in the post-pandemic period.

Proposing a framework, our survey research contributes to the dynamic capabilities theory by showing that startups resilience is linked to the micro-foundations of sensing (e.g. innovation systems, resilience culture, pivoting practices, innovativeness products), seizing (e.g. leadership/focused skills, people development and selection, agility, clear vision of business process) and reconfiguring capabilities.

Not only for theory, but this paper also contributes insights and guidelines for business practice in the face of challenges arising from times of crisis. By demonstrating the positive effect of early response measures based on resilience, our findings provide genuine managerial input that can help managers, funders and decision-makers in these companies operations against turbulent crises early on, thereby supporting the traction phase and sustaining their performance.

Previous research has examined the effects of the COVID-19 crisis in several sectors and perspectives. However, this study is the first to empirically test and clarify how the resilience and singularities of these new business models based on innovation could react to the changes caused by the pandemic.

Service quality is increasingly recognised as an important aspect of electronic commerce (e‐commerce). Because the online comparison of the technical features of products is essentially costless, feasible, and easier than comparisons of products through traditional channels, service quality is the key determinant for successful e‐commerce. A conceptual model of the determinants of e‐service quality is proposed and discussed. Given the exploratory nature of this research, focus groups are used to investigate e‐service quality dimensions. It is proposed that e‐service quality has incubative and active dimensions for increasing hit rates, stickiness, and customer retention. The incubative dimension consists of: ease of use, appearance, linkage, structure and layout, and content. The active dimension consists of reliability, efficiency, support, communication, security, and incentives. The importance and implications of each determinant are presented.

Intangibility is one of the distinctive characteristics of service. However, the literature also highlights “tangibles” as one of the basic service quality dimensions. Investigates the importance of tangibles and intangibles in perceptions of service quality as assessed by both customers and service providers. Selects four service industries to reflect a range from high to low levels of tangible components and degree of intangibility in both service process and output. Based on 400 telephone interviews with consumers, shows that the level of tangible components has a positive impact on the perceived importance of the tangible dimension in service quality. However, the second phase of this research, involving a qualitative study with managers in the studied industries, shows that the tangibles dimension is relatively neglected in service industries with high tangible involvement. Presents a model of tangibility and intangibility to aid managers in understanding customers’ perceptions, and to stimulate further research.

The purpose of this study is to evaluate the effects of prebiotic, probiotic and synbiotic supplementation on liver histopathology and TLR-4, NFκB and TNF-α gene expression involved in the inflammatory cascade and pathogenesis of experimental nonalcoholic fatty liver disease (NAFLD).

Wistar male adult rats (n = 40) were submitted to hypercholesterolemic conditions (60 days). On Day 30 of hypercholesterolemic conditions, rats were subdivided in five groups: negative control (NC), positive control (PC), prebiotic (PRE), probiotic (PRO) and synbiotic (SYN). All rats were sacrificed on Day 60. Liver tissue was used to verify histopathological changes and gene expression. Gene expression of TLR-4, TNF-α and NFκB was evaluated in liver tissue using RT-qPCR.

Histopathological analysis: PC showed more changes than NC, and PRE and SYN showed fewer alterations than PC. Gene expression analysis: PRE showed higher TLR-4, and NFκB and TNF-α compared to PC. Also, PRE showed higher TLR-4 when compared to PRO and SYN. SYN group revealed higher TLR-4 and NFκB expressions compared to PC. PRO group also showed higher NFκB expression compared to PC.

NAFLD is a significant health concern, and it found that prebiotic, probiotic and synbiotic supplementation could have positive effects as a nonpharmacological approach to control this disease.

This article aims to present aspects related to women’s personal life and work illustrated in the TV series Most Beautiful Thing (Coisa Mais Linda, in Portuguese).

To this end, a film analysis was carried out considering the first season of the TV series Most Beautiful Thing, and to analyze the data, qualitative content analysis was used according to Bardin (2006).

The analysis showed that women’s struggles were and are distinct. While white women are fighting for the right to work - concomitantly reconciling their roles as mother, wife and housewife -, black and poor women fight for survival and dignity. As result, the film analysis showed that women’s search for a different social position is related to an inherent cultural aspect. It is relevant to mention herein that this struggle remains up to the present; such struggle is characterized by the occultation of the social role played by women.

As a limitation, there are few studies that address the theme of white and black women during the period reported in the series.

The main contribution of this article is the use of a filming product that portrays the 1950s, but bringing current discussions on the role of women in society, especially regarding the labor market, the patriarchal domination of men, prejudice, racial, and class discrimination.

The aim of this study is to understand how artisanal food entrepreneurs acting as businesses, which are grounded in the logic of profit and growth, navigate the anti-growth constraints of artisanal logic. The study answers the research question of, how and when do the artisanal entrepreneurs respond to tensions between the small-scale craftsmanship logic and the business growth logic?

This study consists of two cases of artisanal food entrepreneurs situated in rural regions of Sweden. The empirical material is collected through interviews, observations and secondary sources. The analysis consists of two steps: a narrative analysis and a categorization of institutional logics using Pache and Santos (2013) framework.

Our findings show that the artisanal food entrepreneurs used several types of response to the tensions between the two institutional logics. As businesses grew, business growth logic increasingly penetrated the companies' operations. They responded by combining and blending the two logics and avoided growing too large themselves by collaborating with suppliers and local farmers. In addition, other activities needed to be compartmentalized and hidden since these activities could threaten their business images and their own criteria for small-scale food artisans.

Much work on how different institutional logics affect businesses have been on a structural level. This study answers the call on that more research is needed on an individual level by studying how individuals interpret logics and use them in their business activities.

The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink.

First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum.

The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84).

Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.

The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche.

Dulce de leche samples were produced from various essential oil (EOs), control (no EO), clove, cinnamon and a clove and cinnamon mixture. After manufacturing, the products were stored at 25°C for 210 days. During storage, the samples were analyzed for texture, color, protein, lipids, lipid oxidation, pH, moisture, ash and enumeration of Salmonella sp., coliforms at 45°C, Staphylococcus sp. coagulase positive and mesophilic bacteria. The sensory analysis used a hedonic scale for appearance, smell, taste and texture attributes and overall acceptance.

The addition of EOs (clove and cinnamon) did not alter (p > 0.05) the proximal composition, texture, color or sensory attributes of dulce de leche. All products presented a good acceptance rate (>70 per cent). However, among the samples containing EO, dulce de leche with cinnamon presented a higher acceptance (81.67 per cent), and after 210 days of storage, it had lower (40.9 μg malonaldehyde/g p-value <0.01) lipid oxidation. Microbiological analyses indicated that the EOs are active antimicrobial components and are viable inclusions in this type of product.

The inclusion of EOs in dulce de leche provided an overall sensory acceptance similar to the traditional product and all products, including the control, were comparable. Dulce de leche produced with EOs is marketable.

This paper aims to analyze the influence of organizational learning (OL) and service innovation (SI) on organizational performance of knowledge-intensive business services (KIBS) and examine the mediating role of SI.

Hypotheses were tested using the theoretical OL model of knowledge acquisition, distribution, interpretation and organizational memory (Huber, 1991; Lopez, Peon, & Ordas, 2005; Jiménez-Jiménez & Sanz-Valle, 2011), using structural equation modeling partial least squares analysis of a survey data set of Brazilian architectural firms.

Findings suggest that OL is significantly linked to SI and so is SI to organizational performance. However, neither the direct relationship between OL and organizational performance could be verified, nor the mediating effect of SI.

These results can offer KIBS managers insights that suggest that OL alone does not guarantee a significant impact in organizational performance, but it is a starting point for achieving SIs, that lead to performance improvement and competitive advantages.

This paper contributes to the knowledge production in the following ways: to the understanding of the relationship between OL and SI and its effect on organizational performance, traditionally overlooked in the literature; to the study of SIs, considering the importance of the service sector; and to the study of innovation processes in architectural firms, a sector traditionally understudied, because of the focus on large construction firms.