La percepción de los consumidores que utilizan flores comestibles com libre asociación de palabras

Autores/as

DOI:

https://doi.org/10.33448/rsd-v10i4.14011

Palabras clave:

Plantas comestibles no convencionales; Asociación de palabras; Alimentos innovadores; Comportamiento del consumidor.

Resumen

Las flores comestibles son una tendencia en el nuevo sector alimentario, ya que pueden formar parte de enfoques naturales, saludables y de ecoinnovación. Sin embargo, hay poca información en la literature sobre la percepcion que tienen los consumidores de ellos, especialmente en la Sociedad occidental. Así, el objetivo del presente trabajo es evaluar la percepción de los brasileños sobre las rosas, el hibisco, el ipe y el pensamiento como flores comestibles. Se aplicó una encuesta online utilizando una metodología de asociación de palabras libre y un check-all-that-apply para su aplicación en gastronomía. Los resultados de la asociación de palabras muestran que todas las flores estaban altamente asociadas con actitudes y sentimientos positivos, aspectos de apariencia y aplicación. Las palabras ambientales también se destacaron en las respuestas. Estas características se relacionaron significativamente con la frecuencia de compra de nuevos alimentos y aparecen como características importantes que deben explorarse para aumentar la popularidad de las flores comestibles. Para su aplicación en formulaciones alimentarias, la rosa y el hibisco fueron seleccionados para el uso de té, mermelada, pan y galletas, mientras que el pensamiento para ensaladas. El ipê no estaba relacionado con ninguna de las aplicaciones gastronómico. Los resultados indican que el conocimiento de las características de las flores tangibles e intangibles, como aspectos funcionales, ambientales y de aplicación, puede cambiar y mejorar la percepción de los consumidores y la voluntad de probar estas plantas comestibles no convencionales. Se necesitan más estudios sobre la percepción y actitud de las personas hacia las flores comestibles para evaluar la influencia de los hábitos alimenticios y de compra, el comportamiento neofóbico y otros en su consumo.

Citas

Ajzen, I., & Fishbein, M. (1980). Understanding attitudes and predicting behaviour. Engelwood Cliffs. Prentice-Hall Inc.

Alcântara, M., & Freitas-Sá, D. G. C. (2018). Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial. Braz J Food Tech 21, e2016179. doi.org/10.1590/1981-6723.17916

Andrade, J. C., Sobral, L. A., Ares G., & Deliza, R. (2016). Understanding consumers' perception of lamb meat using free word association. Meat Sci, 117, 68-74. 10.1016/j.meatsci.2016.02.039

Ares, G., Giménez, A., & Gámbaro, A. (2008). Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering. Food Qual Prefer, 19, 636–643. 10.1016/j.foodqual.2008.05.005

Ares, G., Barreiro, C., Deliza, R., Giménez, A. & Gámaro, A. (2010). Consumer expectations and perception of chocolate milk desserts enriched with antioxidants. J Sens Stud, 25, 243-260. 10.1111/j.1745-459X.2010.00293.x

Ares, G., Varela, P., Rado, G. & Giménez, A. (2011). Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks. Int J Food Sci Tech 46, 1600–1608. 10.1111/j.1365-2621.2011.02657.x

Ares, G. & Jaeger, S. R. (2013). Check-all-that-apply questions: Influence of attribute order on sensory product characterization. Food Qual Prefer 28:141–153. 10.1016/j.foodqual.2012.08.016.

Ares, G., de Saldamando, L., Giménez, A., Claret, A., Cunha, L. M., Guerrero, L., Moura, A. P., Oliveira, D. C. R., Symoneaux, R, & Deliza, R. (2015). Consumers’ associations with. wellbeing in a food-related context: A cross-cultural study. Food Qual Prefer, 40, 304-315. 10.1016/j.foodqual.2014.06.001

Arshamian, A., Iannilli, E., Gerber, J. C., Willander, J., Persson, J., Seo, H. S. & Larsson, M. (2013). The functional neuroanatomy of odor evoked autobiographical memories cued by odors and words. Neuropsychol, 51, 123-131. 10.1016/j.neuropsychologia.2012.10.023

Aschemann-Witzel, J., & Grunert, K. G. (2017). Attitude towards resveratrol as a healthy botanical ingredient: The role of naturalness of product and message. Food Qual Prefer, 57, 126-135. 10.1016/j.foodqual.2016.12.007

Barrio, R. G., Periago, M. J., Recio, C. L., Alonso, F. J. G. & González, I. N. (2018). Chemical composition of the edible flowers, pansy (Viola Wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds. Food Chem, 252, 373-380. 10.1016/j.foodchem.2018.01.102

Benvenuti, S., Bortolotti, E. & Maggini, R. (2016). Antioxidant power, anthocyanin content and organoleptic performance of edible flowers. Scient Horticult, 199, 170-177. 10.1016/j.scienta.2015.12.052

Berridge, K. C., Chao, Y. H., Richard, J. M. & Feliciantonio, A. G. (2010). The tempted brain eats: pleasure and desire circuits in obesity and eating disorders. Brain Res, 1350, 43-64. 10.1016/j.brainres.2010.04.003

Bianchi, M. L. P., & Antunes, L. M. G. (1999). Radicais Livres e os Principais Antioxidantes da Dieta. Rev Nutr, 12(2), 123-130. 10.1590/S1415-52731999000200001

Bossle, M. B., De Barcellos, M. D., Vieira, L M. & Sauvée, L. (2016). The drivers for adoption of eco-innovation. J Clean Product, 113, 861–872. 10.1016/j.jclepro.2015.11.033

Castellucci, V. F. (1985). The chemical senses: taste and smell. In. Kandel, E. R., Schwartz, J. H. & Jessel T. M (Eds). Principles of Neural Science. New York, N: McGraw-Hill.

Cavaliere, A. & Ventura, V. (2018). Mismatch between food sustainability and consumer acceptance towards innovation technologies among Millennials students: the case of shelf life extension. J Clean Product 175, 641-650. 10.1016/j.jclepro.2017.12.087

Chen, G L., Chen, S. G., Xiao, Y. & Fu, N. L. (2018). Antioxidant capacities and total phenolic contents of 30 flowers. Ind Crops Produc, 111, 430–445. 10.1016/j.indcrop.2017.10.051

Chen, G L., Chen, S G., Xie, Y. Q., Chen, F., Zhao, Y. Y., Luo, C. X. & Gao Y Q. (2015). Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion. J Func Foods, 17, 243-259. 10.1016/j.jff.2015.05.028

De Barcellos, M. D., Bossle, M B., Perin, M. G. & Vieira, L. M. (2015). Consumption of Eco-Innovative Food: How Values and Attitudes Drive Consumers’ Purchase of Organics? Rev Bras Mark, 14, 110-121. 10.5585/remark.v14i1.2821

De Barcellos, M. D., Aguiar, L. K., Ferreira, G. C. & Vieira, L. M. (2009). Willingness to Try Innovative Food Products: a Comparison between British and Brazilian Consumers. Braz Admin Rev, 6(1), 50-61. 10.1590/S1807-76922009000100005

Fernandes, L., Casal, S., Pereira, J. Á., Saraiva, J. Á. & Ramalhosa, E. (2016). Uma perspectiva nutricional sobre flores comestíveis. ACTA Port Nutr, 6, 32-37. 10.21011/apn.2016.0606

Fernandes, L., Casal, S., Pereira, J A., Saraiva, J. A. & Ramalhosa, E. (2017). Edible Flowers: a review of the nutritional, antioxidant, antimicrobial properties and effects on human health. J Food Compos Anal, 60, 38-50. 10.1016/j.jfca.2017.03.017

Franzen, F. L., Lidorio, H F. & Oliveira, M S. R. (2018). Edible flower considerations as ingredients in food, medicine and cosmetics. J Analyt Pharm Res, 7(3), 271‒273. 10.15406/japlr.2018.07.00238

Franzen, F. L., Oliveira, M. S. R., Menegaes, J. F., Gusso, A P., Silva, M. N. & Richards, N. S. P. S. (2020). Physico-chemical, microbiological and sensory characteristics of jellies made with rose and hibiscus flowers. Braz J Developm, 6(3), 14828-14845. 10.34117/bjdv6n3-377

Franzen, F. L, Richards, N. S. P. S., Oliveira, M. S. R., Backes, F. A. A. L., Menegaes, J. F. & Zago, A. P. (2016). Caracterização e September 14, 2020, from http://e-revista.unioeste.br/index.php/actaiguazu/article/view/15834

Gonçalves, J., Silva, G. C. O. & Carlos, L. A. (2019). Compostos bioativos em flores comestíveis. Perspec Online Biol Saúde, 9(29), 11-20. 10.25242/886892920191719

Guerrero, L, Guàdia, M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Beimans, S., Sajdakowska, M., Sulmont-Rossé, C., Issanchou, S., Contel M., Scalvedi, M. L., Grandli, B. S. & Hersleth, M. (2010). Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite, 52, 345-354. 10.1016/j.appet.2008.11.008

Hartmann, P. & Apaolaza-Ibáñez, V. (2009). Green advertising revisited. Int J Advert, 28(4), 715-739. 10.2501/S0265048709200837

Judacewski, P., Los, P R., Lima, L. S., Albeerti, A., Ferreira, A. A. & Nogueira, A. (2019). Perceptions of Brazilian consumers regarding white mould surface-ripened cheese using free word association. Int J Dairy Sci, 74(4), 585-590. 10.1111/1471-0307.12649

Kaisoon, O., Konczak, I. & Siriamornpun, S. (2012). Potential health enhancing properties of edible flowers form Thailand. Food Res Int, 46, 563-571. 10.1016/j.foodres.2011.06.016

Kucekova, Z., Mlcek, J., Humpolicek, P. & Rop, O. (2013). Edible flowers - antioxidant activity and impact on cell viability. Cent Eur J Biol, 8, 1023-1031. 10.2478/s11535-013-0212-y

Kelley, K. M., Behe, B. K., Biernbaum, J. & Poff, K L. (2001). Consumer and Professional Chef Perceptions of Three Edible-flower Species. Hortsci, 36(1):162–166. 10.21273/Hortsci.36.1.162

Kinupp, V. F. & Lorenzi, H. (2014). Plantas Alimentícias Não Convencionais (PANC) no Brasil: guia de identificação, aspectos nutricionais e receitas ilustradas. São Paulo: Instituto Plantarum de Estudos da Flora, 2014.

Li, C. (2018). Euromonitor International launches new whitepaper “How to become a sustainable brand”. https:// https://blog.euromonitor.com/euromonitor-international-launches-new-whitepaper-how-to-become-a-sustainable-brand/

Li, A. N., Li, S., Li, H. B., Xu, D. P., Xu, X. R. & Chen, F. (2014). Total phenolic contents and antioxidant capacities of 51 edible and wild flowers. J Funct Foods, 6, 319-330. 10.1016/j.jff.2013.10.022

Lin, L. Z. & Harnly, J. (2010). Identification of the phenolic components of chrysanthemum flower (Chrysanthemum morifolium Ramat). Food Chem., 12(1), 319-326. 10.1016/j.foodchem.2009.09.083

Mascaraque, M. (2018). New health and wellness data: A look into latest trends. Retrevied November 15, 2020, from https://blog.euromonitor.com/ new-health-wellness-data-look-latest-trends/

Matyjaszczyka, E. & Smiechowskab, M. (2019). Edible flowers. Benefits and risks pertaining to their consumption. Trend Food Sci Technol 91, 670-674. 10.1016/j.tifs.2019.07.017

Mehrabian, A. & Russel, JA. (1974). An approach to environmental psychology. MIT Press.

Myers, R. H. & Montgomery, D. C. (2002). Response Surface Methodology: Process and Product Optimization Using Designed Experiments, (2nd ed.) New York, NY: Wiley.

Nazzaro, C., Lerro, M., Stanco, M., Marotta, G. (2019). Do consumers like food product innovation? An analysis of willingness to pay for innovative food attributes. Brit Food J 121(6), 1413-1427. 10.1108/BFJ-06-2018-0389

Neupane, S., Chimhundu, R. & Chan, K. C. (2021). An instrument for measuring the influence of consumers’ cultural values on functional food perception. Brit Food J accepted for publication in 2021. In Press. 10.1108/BFJ-11-2020-0997

Oliveira, G. R., Vieira, L M., De Barcellos, M D. & Hoppe, A. (2014). Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry. J Oper Supply Chain Manag 7(1), 1-14. 10.12660/joscmv7n1p1-14

Parguel, B., Benoit-Moreau, F. & Russel, C. A. (2015). Can evoking nature in advertising mislead consumers? The power of “executional greenwashing. Int J Advert 34(1), 107-134. 10.1080/02650487.2014.996116

Perito, M. A., Fonzo, A. D., Sansone, M. & Russo, C. (2020). Consumer acceptance of food obtained from olive by-products A survey of Italian consumers. Brit Food J 122(1), 212-226. 10.1108/BFJ-03-2019-0197

Prata, G. G. B., Oliveira, S. K., Lopes, M. M. A, Oliveira, L. S., Aragao, F. A. S., Alves, R. E. & Silva, S. M. (2017). Nutritional characterization, bioactive compounds and antioxidant activity of brazilian roses (Rosa spp). J Agric Sci Technol 19(5), 929-941. https://ainfo.cnptia.embrapa.br/digital/bitstream/item/171182/1/ART17082.pdf

Polesi, R. G., Rolim, R., Zanetti, C., Sant’Anna, V. & Biondo, E. (2017). Agrobiodiversidade e segurança alimentar no Vale do Taquari, RS: Plantas Alimentícias Não-convencionais e frutas nativas. Rev Cient Rural 19(2), 118-135. http://revista.urcamp.tche.br/index.php/RCR/article/view/198

Rodrigues, H., Cielo, D. P., Gómez-Corona, C., Silveira, A. A. S., Marchesan, T. A., Galmarini, M. V., & Richards, N. S. P. S. (2017). Eating flowers? Exploring atitudes and consumers´ representation of edible flowers. Food Res Int 100, 227-234. 10.1016/j.foodres.2017.08.018

Roininen, K., Arvola, A. & Lähteenmäki, L. (2006). Exploring consumers’ perception of local food with two different qualitative techniques: Laddering and word association. Food Qual Prefer 17, 20–30. 10.1016/j.foodqual.2005.04.012

Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J. & Vabkova, J. (2012). Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition. Molecules 17, 6672-6683. 10.3390/molecules17066672

Schumuck, D., Matthes, J., Naderer, D. & Beaufort, M. (2017). The effects of environmental brand attributes and nature imagery in green advertising. Environ Commun 12(3), 414-429. 10.1080/17524032.2017.1308401

Simonni, N. K., Santos, F. F., Andrade, T A., Villavicencio, A. L. C. H. & Silva, E. M. P. (2018). The Use of Edible Flowers in Human Food: Sensory Analysis of Preparations. Int J Food Eng 4(2), 140-143. 10.18178/ijfe.4.2.140-143

Van Trijp, H. C. M. & Steenkamp, J. B. E. M. (1992). Consumers' variety seeking tendency with respect to foods: Measurement and managerial implications. Eur Rev Agric Econom 19(2), 181-195. 10.1093/erae/19.2.181

Wang, C. J., Wang, J. M., Lin, W. L., Chu, C. Y., Chou, F. P. & Tseng, T. H. (2000) Protective effect of Hibiscus anthocyanins against tert-butyl hidroperoxide-induced hepatic toxicity in rats. Food Chem Toxicol 38(5), 411-416. 10.1016/s0278-6915(00)00011-9

Descargas

Publicado

05/04/2021

Cómo citar

ALVES, L. C. .; SANT’ANNA, V.; BIONDO, E.; HOPPE, A. La percepción de los consumidores que utilizan flores comestibles com libre asociación de palabras . Research, Society and Development, [S. l.], v. 10, n. 4, p. e18810414011, 2021. DOI: 10.33448/rsd-v10i4.14011. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/14011. Acesso em: 26 nov. 2024.

Número

Sección

Ciencias Agrarias y Biológicas