Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance

Karg, Cornelia A.; Neubig, Christina M.; Roosen, Jutta und Moser, Simone (2021): Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance. In: Npj Science of Food, Bd. 5, Nr. 1, 19

Abstract

Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about rising levels of phyllobilins leads to a longer willingness to consume faded lettuce and to an improved health and safety perception.

• Dokumententyp: Zeitschriftenartikel
• Fakultät: Chemie und Pharmazie > Department für Pharmazie - Zentrum für Pharmaforschung
• Themengebiete: 500 Naturwissenschaften und Mathematik > 540 Chemie
• Sprache: Englisch