Consumer attitudes towards ultrasound processing and product price: Guava juice as a case study
DOI:
https://doi.org/10.17268/sci.agropecu.2021.022Palabras clave:
ultrasound technology, food processing, conjoint analysis, projective mapping, expected acceptance, purchase intentionResumen
Several kinds of emerging technology have begun to be applied to food processes as prospective alternatives to conventional methods. Among these, ultrasound has been used. Despite the vast literature on the subject, some important aspects, including the sensory and hedonic perception of consumers towards this technology have not been properly addressed. In this study, consumer attitudes toward expected acceptance, pricing and purchase intention of guava juice processed with ultrasound technology were analyzed by using the conjoint analysis. The holistic perception of guava juice using projective mapping was also evaluated. The results indicate that consumers have greater acceptance and purchase intention for products that inform them of the benefits of the ultrasound process, while purchase intention was mainly influenced by the lowest price. Moreover, the product information regarding the ultrasound technology -displayed on individual packages- was a predominant factor which also served as a criterion for grouping the stimuli. Overall, the information highlighting the use of ultrasound technology during the processing of guava juice did not have any negative effect on the consumers’ acceptance and purchase intention. These findings can be considered as a positive indicator towards the possible application of this technology to industrial juice processing.
Citas
Aguilar, K., Garvín, A., Ibarz, A., & Augusto, P. E. D. (2017). Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, 37, 375-381.
Ares, G., & Deliza, R. (2010). Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis. Food Quality and Preference, 21(8), 930-937.
Ares, G., Giménez, A., & Deliza, R. (2010). Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones. Food Quality and Preference, 21(4), 361-367.
Ares, G., Giménez, A., & Gámbaro, A. (2009). Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim. Food Quality and Preference, 20(1), 50-56.
Asioli, D., Næs, T., Øvrum, A., & Almli, V. L. (2016). Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway. Food Quality and Preference, 48, 174-184.
Bak, A., & Bartlomowicz, T. (2018). Package ‘conjoint’: An Implementation of Conjoint Analysis Method. CRAN.
Balatsas-Lekkas, A., Arvola, A., Kotilainen, H., Meneses, N., & Pennanen, K. (2020). Effect of labelling fresh cultivated blueberry products with information about irradiation technologies and related benefits on Finnish, German, and Spanish consumers’ product acceptance. Food Control, 118, 107387.
Baptista, I., Valentin, D., Saldaña, E., & Behrens, J. (2021). Effects of packaging color on expected flavor, texture and liking of chocolate in Brazil and France. International Journal of Gastronomy and Food Science, 100340.
Calegari, L. P., Barbosa, J., Marodin, G. A., & Fettermann, D. C. (2018). A conjoint analysis to consumer choice in Brazil: Defining device attributes for recognizing customized foods characteristics. Food Research International, 109, 1-13.
Campoli, S. S., Rojas, M. L., do Amaral, J. E. P. G., Canniatti-Brazaca, S. G., & Augusto, P. E. D. (2018). Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, 268, 594-601.
Cardello, A. V., Schutz, H. G., & Lesher, L. L. (2007). Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study. Innovative Food Science & Emerging Technologies, 8(1), 73-83.
Claret, A., Guerrero, L., Aguirre, E., Rincón, L., Hernández, M. D., Martínez, I., . . . Rodríguez-Rodríguez, C. (2012). Consumer preferences for sea fish using conjoint analysis: Exploratory study of the importance of country of origin, obtaining method, storage conditions and purchasing price. Food Quality and Preference, 26(2), 259-266.
da Costa, M. C., Deliza, R., Rosenthal, A., Hedderley, D., & Frewer, L. (2000). Non conventional technologies and impact on consumer behavior. Trends in Food Science & Technology, 11(4), 188-193.
de Andrade, J. C., Nalério, É. S., Giongo, C., de Barcellos, M. D., Ares, G., & Deliza, R. (2016). Influence of evoked contexts on rating-based conjoint analysis: Case study with lamb meat. Food Quality and Preference, 53, 168-175.
de Souza Carvalho, L. M., Lemos, M. C. M., Sanches, E. A., da Silva, L. S., de Araújo Bezerra, J., Aguiar, J. P. L., . . . Campelo, P. H. (2020). Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound. Ultrasonics Sonochemistry, 67, 105148.
Dehlholm, C. (2014). 9 Projective Mapping. Novel techniques in sensory characterization and consumer profiling, 229.
Deliza, R., Macfie, H. A. L., & Hedderley, D. (2003). Use of computer‐generated images and conjoint analysis to investigate sensory expectations. Journal of Sensory Studies, 18(6), 465-486.
Deliza, R., Rosenthal, A., Abadio, F., Silva, C. H., & Castillo, C. (2005). Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. Journal of Food Engineering, 67(1), 241-246.
Deliza, R., Rosenthal, A., & Silva, A. L. S. (2003). Consumer attitude towards information on non conventional technology. Trends in Food Science & Technology, 14(1–2), 43-49.
Dias, D. d. R. C., Barros, Z. M. P., Carvalho, C. B. O. d., Honorato, F. A., Guerra, N. B., & Azoubel, P. M. (2015). Effect of sonication on soursop juice quality. LWT - Food Science and Technology, 62(1, Part 2), 883-889.
Erickson, G. M., & Johansson, J. K. (1985). The role of price in multi-attribute product evaluations. Journal of consumer research, 12(2), 195-199.
Escofier, B., & Pages, J. (1990). Analyses factorielles simples et multiples: Objectifs, méthodes et interprétation: Dunod.
Feindt, P. H., & Poortvliet, P. M. (2020). Consumer reactions to unfamiliar technologies: mental and social formation of perceptions and attitudes toward nano and GM products. Journal of Risk Research, 23(4), 475-489.
Galati, A. (2019). Consumer awareness and acceptance of irradiated foods: the case of Italian consumers. British Food Journal, 121(6), 1398-1412.
Jaeger, H., Knorr, D., Szabó, E., Hámori, J., & Bánáti, D. (2015). Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology. Innovative Food Science & Emerging Technologies, 29, 87-93.
Jaeger, S. R. (2006). Non-sensory factors in sensory science research. Food Quality and Preference, 17(1), 132-144.
Khandpur, P., & Gogate, P. R. (2015). Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices. Ultrasonics Sonochemistry, 27, 125-136.
Köster, E. P. (2009). Diversity in the determinants of food choice: A psychological perspective. Food Quality and Preference, 20(2), 70-82.
Kuznetsova, A., Brockhoff, P., & Christensen, R. (2016). Package “lmerTest.” R package version.
Le, S., & Worch, T. (2014). Analyzing sensory data with R: CRC Press.
Lichtenstein, D. R., Ridgway, N. M., & Netemeyer, R. G. (1993). Price perceptions and consumer shopping behavior: a field study. Journal of marketing research, 234-245.
Lima Filho, T., Della Lucia, S. M., Lima, R. M., & Minim, V. P. R. (2015). Conjoint analysis as a tool to identify improvements in the packaging for irradiated strawberries. Food Research International, 72, 126-132.
Martin, D. (2017). Strategic pricing with rational inattention to quality. Games and Economic Behavior, 104, 131-145.
Meijer, G. W., Lähteenmäki, L., Stadler, R. H., & Weiss, J. (2021). Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies. Critical Reviews in Food Science and Nutrition, 61(1), 97-115.
Meiselman, H. L. (2013). The future in sensory/consumer research: ……….....evolving to a better science. Food Quality and Preference, 27(2), 208-214.
Pagès, J. (2005). Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley. Food Quality and Preference, 16(7), 642-649.
Raz, C., Piper, D., Haller, R., Nicod, H., Dusart, N., & Giboreau, A. (2008). From sensory marketing to sensory design: How to drive formulation using consumers’ input? Food Quality and Preference, 19(8), 719-726.
Rojas, M. L., Leite, T. S., Cristianini, M., Alvim, I. D., & Augusto, P. E. D. (2016). Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability. Food Research International, 82, 22-33.
Romano, K. R., Rosenthal, A., & Deliza, R. (2015). How do Brazilian consumers perceive a non-traditional and innovative fruit juice? An approach looking at the packaging. Food Research International, 74, 123-130.
Santeramo, F. G., Carlucci, D., De Devitiis, B., Seccia, A., Stasi, A., Viscecchia, R., & Nardone, G. (2018). Emerging trends in European food, diets and food industry. Food Research International, 104, 39-47.
Seydi, Y. (2020). Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment. Journal of Food Measurement & Characterization, 14(3), 1417-1426.
Shepherd, R., & Raats, M. (2006). The psychology of food choice (Vol. 3): Cabi.
Siegrist, M., & Hartmann, C. (2020). Consumer acceptance of novel food technologies. Nature Food, 1(6), 343-350.
Silayoi, P., & Speece, M. (2007). The importance of packaging attributes: a conjoint analysis approach. European Journal of Marketing, 41(11/12), 1495-1517.
Šimunek, M., Jambrak, A. R., Petrović, M., Juretić, H., Major, N., Herceg, Z., . . . Vukušić, T. (2013). Aroma profile and sensory properties of ultrasound-treated apple juice and nectar. Food Technology and Biotechnology, 51(1), 101-111.
Sousa, M. M. M. d., Carvalho, F. M., & Pereira, R. G. F. A. (2020). Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee. Food Quality and Preference, 83, 103902.
Valero, M., Recrosio, N., Saura, D., Muñoz, N., Martí, N., & Lizama, V. (2007). Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering, 80(2), 509-516.
van Kleef, E., van Trijp, H. C. M., & Luning, P. (2005). Consumer research in the early stages of new product development: a critical review of methods and techniques. Food Quality and Preference, 16(3), 181-201.
Varela, P., Antúnez, L., Berget, I., Oliveira, D., Christensen, K., Vidal, L., . . . Ares, G. (2017). Influence of consumers' cognitive style on results from projective mapping. Food Research International.
Varela, P., & Ares, G. (2012). Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Research International, 48(2), 893-908.
Vidal, L., Antúnez, L., Giménez, A., Varela, P., Deliza, R., & Ares, G. (2016). Can consumer segmentation in projective mapping contribute to a better understanding of consumer perception? Food Quality and Preference, 47, 64-72.
Vidigal, M. C. T. R., Minim, V. P. R., Carvalho, N. B., Milagres, M. P., & Gonçalves, A. C. A. (2011). Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda). Food Research International, 44(7), 1988-1996.
Walkling-Ribeiro, M., Noci, F., Cronin, D. A., Lyng, J. G., & Morgan, D. J. (2009). Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields. Food and Bioproducts Processing, 87(2), 102-107.
Wang, J., Hu, X., & Wang, Z. (2010). Kinetics models for the inactivation of Alicyclobacillus acidiphilus DSM14558T and Alicyclobacillus acidoterrestris DSM 3922T in apple juice by ultrasound. International Journal of Food Microbiology, 139(3), 177-181.
Watson, E. (2015). Younger Consumers Are Trending Toward More Health-Conscious Eating. Retrieved from https://www.huffpost.com/entry/younger-consumers-are-tre_b_6632166
Yuan, Y., Hu, Y., Yue, T., Chen, T., & Lo, Y. M. (2009). Effect of ultrasonic treatments on thermoacidophilic Alicyclobacillus acidoterrestris in apple juice. Journal of Food Processing and Preservation, 33(3), 370-383.
Zafra-Rojas, Q. Y., Cruz-Cansino, N., Ramírez-Moreno, E., Delgado-Olivares, L., Villanueva-Sánchez, J., & Alanís-García, E. (2013). Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice. Ultrasonics Sonochemistry, 20(5), 1283-1288.
Zheng, Y., Bolton, L. E., & Alba, J. W. (2019). Technology Resistance: The Case of Food Production Processes. Journal of Public Policy & Marketing, 38(2), 246-262.
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2021 Meliza Lindsay Rojas, Erick Saldaña
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
Los autores que publican en esta revista aceptan los siguientes términos:
a. Los autores conservan los derechos de autor y conceden a la revista el derecho publicación, simultáneamente licenciada bajo una licencia de Creative Commons que permite a otros compartir el trabajo, pero citando la publicación inicial en esta revista.
b. Los autores pueden celebrar acuerdos contractuales adicionales separados para la distribución no exclusiva de la versión publicada de la obra de la revista (por ejemplo, publicarla en un repositorio institucional o publicarla en un libro), pero citando la publicación inicial en esta revista.
c. Se permite y anima a los autores a publicar su trabajo en línea (por ejemplo, en repositorios institucionales o en su sitio web) antes y durante el proceso de presentación, ya que puede conducir a intercambios productivos, así como una mayor citación del trabajo publicado (ver efecto del acceso abierto).
