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The role of culture in the representation of probiotic foods.
Machado-Oliveira, Michele Christine; Rodrigues, Heber; Bisconsin-Junior, Antonio; Camillo, Gustavo H T A; Sierra, Héctor; Alegbeleye, Oluwadara; Gomez-Corona, Carlos; Micetic-Turk, Dusanka; Paucar-Menacho, Luz Maria; Chincha, Alexandra A I A; Gomez-Zavaglia, Andrea; Galmarini, Mara Virginia; Neetoo, Swaleha Hudaa; Sant'Ana, Anderson S.
Affiliation
  • Machado-Oliveira MC; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Rodrigues H; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Bisconsin-Junior A; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Camillo GHTA; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Sierra H; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Alegbeleye O; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Gomez-Corona C; Human Insights Department, Taste, Texture, and Health BU. dsm-firmenich, Neuilly-sur-Seine, France.
  • Micetic-Turk D; Faculty of Medicine, University of Maribor, Maribor, Slovenia.
  • Paucar-Menacho LM; Departamento de Agroindustria y Agrónoma, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru.
  • Chincha AAIA; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Gomez-Zavaglia A; Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CIDCA), UNLP, La Plata, Buenos Aires, Argentina.
  • Galmarini MV; Facultad de Ciencias Agrarias, Universidad Católica Argentina, Ciudad de Buenos Aires, Argentina.
  • Neetoo SH; Departament of Agriculture and Food Science, Faculty of Agriculture, University of Mauritius, Réduit, Moka, Mauritius.
  • Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: and@unicamp.br.
Food Res Int ; 194: 114859, 2024 Oct.
Article in En | MEDLINE | ID: mdl-39232504
ABSTRACT
Functional foods, and specifically probiotics, are important products present in retail worldwide. Probiotics comprise "live microorganisms that, when administered in adequate amounts, can confer a health benefit on the host". This study aimed to investigate the effect of culture on probiotic foods social representation. A total of 818 consumers from seven countries (Argentina, Brazil, Honduras, Mauritius, Mexico, Peru, and Slovenia) participated in the study. A free word association task was performed with the inductor term "probiotic food," followed by lemmatization, categorization, and prototypical analysis of the social representation. The results indicated that the term health was common in all countries studied, as well as other positive aspects such as benefits, well-being, and functional foods. This study helped to shed light and better understand the role of culture in the social representation of probiotics.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Probiotics / Functional Food Limits: Adolescent / Adult / Female / Humans / Male / Middle aged Language: En Journal: Food Res Int Year: 2024 Document type: Article Affiliation country: Brazil Country of publication: Canada
Fulltext
Add to My VHL
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Probiotics / Functional Food Limits: Adolescent / Adult / Female / Humans / Male / Middle aged Language: En Journal: Food Res Int Year: 2024 Document type: Article Affiliation country: Brazil Country of publication: Canada