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

Karg, Cornelia A.; Neubig, Christina M.; Roosen, Jutta and Moser, Simone (2021): Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance. In: Npj Science of Food, Vol. 5, No. 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.

• Item Type: Journal article
• Faculties: Chemistry and Pharmacy > Department of Pharmacy
• Subjects: 500 Science > 540 Chemistry
• Language: English