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Article
Publication date: 26 October 2021

Nataís Fleck, Voltaire Sant’Anna, Wemerson de Castro Oliveira, Adriano Brandelli and Flávio Fonseca Veras

This study aimed to evaluate the antimicrobial activity of the aqueous extract from jaboticaba skin against important foodborne bacteria and fungi and its stability.

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Abstract

Purpose

This study aimed to evaluate the antimicrobial activity of the aqueous extract from jaboticaba skin against important foodborne bacteria and fungi and its stability.

Design/methodology/approach

Jaboticaba skin aqueous extract (at ratio of 10 g L-1) was tested against Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Escherichia coli. Stability of the anti-staphylococcal activity, total phenolics, monomeric anthocyanins, tannins, phenolic acid content were measured and statistically correlated.

Findings

The residue extract inhibited L.monocytogenes, S.aureus, B.cereus and E.coli growth but was not effective against fungi and was stable to the thermal treatments, remaining with its inhibitory activity against S.aureus. When stored for 14 days at 25 °C with an incidence of light, there was a reduction in the antibacterial activity and in the phenolic compounds. The change in pH slightly changed polyphenolic content profile, and the exposure to papain and bromelain did not affect the antimicrobial activity. Results showed strong correlation between anti-staphylococcal activity, the presence of polyphenols and anthocyanins, meanwhile moderate correlation with phenolic acids content in the extract.

Originality/value

Biopreservatives are a great trend in food microbiology. The present work shows deeper information about the utilization of jaboticaba skin as antimicrobial agent and its stability, which is not found in the current literature.

Details

British Food Journal, vol. 124 no. 9
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 8 January 2025

Stefany Molina-Castillo, Angélica Espinoza-Ortega and Laura Sánchez-Vega

To analyse the reasons for acceptance and rejection of insect consumption among urban Mexican consumers based on their perceptions and levels of food neophobia and neophilia.

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Abstract

Purpose

To analyse the reasons for acceptance and rejection of insect consumption among urban Mexican consumers based on their perceptions and levels of food neophobia and neophilia.

Design/methodology/approach

A questionnaire was distributed online to 415 people. The Food Neophobia Scale was used, measured on a four-point Likert scale, and consumers were grouped according to their level of neophobia. The Free Word Association technique was used to determine participants’ perceptions of “edible insects”, and the words obtained were categorised according to synonyms. The Chi-square test per cell made it possible to determine the statistical significance of each group in relation to the categories and was confirmed by a correspondence analysis. The economic aspects of the groups were analysed using the Chi-square and the Z-test with the Bonferroni method.

Findings

Three groups of consumers have been identified: neophilic, intermediate and neophobic. Participants mentioned 1,235 words, which were grouped into 16 categories. For neophilics, edible insects are a familiar product; intermediates are curious and neophobics are afraid of consumption.

Originality/value

The paper contributes to the analysis of the aspects that influence the acceptance and rejection of insect consumption among urban consumers by considering the degree of food neophobia and the participants’ perceptions.

Details

British Food Journal, vol. 127 no. 3
Type: Research Article
ISSN: 0007-070X

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