Perception of potential consumers about jellies containing probiotics
DOI:
https://doi.org/10.21527/2176-7114.2024.48.14151Keywords:
Probiotics, Fruit jelly, Innovation, Word Association Tests, Consumer behavior, Projective techniquesAbstract
Probiotic bacteria are traditionally carried in dairy products. However, there is a growing number of individuals who are lactose intolerant, hypercholesterolemic, and vegetarian, who require fat-restricted diets and/or who do not consume dairy products for cultural reasons. These restrictions justify the search for new non-dairy matrices as a vehicle for probiotic bacteria, as well as consumer perception studies in order to understand their dietary demands. Thus, the objective of this research was to evaluate the perception of Brazilian consumers about jellies containing probiotics. An online questionnaire was applied to 746 respondents from all regions of the country. The word association technique was used in which each word mentioned in the open questions was counted and grouped with synonymous words. It was found that 66.1% of respondents know what probiotics are and 93.3% have already consumed a probiotic product of dairy origin. On the other hand, only 49.5% had already consumed some plant-based probiotic food and the majority, 93.8%, would like to find more plant-based probiotic options on the market. Using the word association technique, it was found that consumers associate probiotics with health, especially intestinal health, and that the addition of these microorganisms to a fruit jelly increases the association of jellies with health on the part of respondents. Therefore, the consumption of probiotics, jams and jellies containing probiotics is seen positively by consumers, with there being great interest in more plant-based probiotic options, which points to a promising market.
References
Arepally D, Goswami TK. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying. LWT – Food Sci. Technol. 2019;99:583-593. DOI: https://doi.org/10.1016/j.lwt.2018.10.022
FAO/WHO. FAO/WHO Evaluation of Health and Lactic Acid Bacteria. Report of a Joint FAO/WHO Expert Consultation, Córdoba, Argentina. [Internet]. 2001/2002. [citado 2020 jan. 12]. Disponível em: https://www.fao.org/3/a0512e/a0512e.pdf
Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Morelli L, Canani RB, Flint HJ, Salminen S, Calder PC, Sanders ME. Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat. rev. gastroenterol. hepatol. 2014;11:506-514. DOI: https://doi.org/10.1038/nrgastro.2014.66
Tangyu M, Muller J, Bolten CJ, Wittmann C. Fermentation of plantbased milk alternatives for improved flavour and nutritional value. Appl. microbiol. biotechnol. 2019;103:9263-9275. DOI: https://doi.org/10.1007/s00253-019-10175-9
Martins EMF, Ramos AM, Vanzela ESL, Stringheta PC, Pinto CLO, Martins JM. Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food res. int. 2013;51:764-770. DOI: https://doi.org/10.1016/j.foodres.2013.01.047
Martins EMF; Ramos AM, Martins ML, Rodrigues MZ. Research and Development of Probiotic Products from Vegetable Bases: A New Alternative for Consuming Functional Food. In Rai R & Bai JA, editors. Beneficial Microbes in Fermented and Functional Foods. CRC press; 2015:207-223.
Shori AB. Influence of food matrix on the viability of probiotic bactéria: A review based on dairy and non-dairy beverages. Food Biosci. 2016;13:1-8. DOI: https://doi.org/ 10.1016/j.fbio.2015.11.001
Bellis P, Sisto A, Lavermicocca P. Probiotic bacteria and plant-based matrices: An association with improved health-promoting features. J. Funct. Foods. 2021;87:104821. DOI: https://doi.org/10.1016/j.jff.2021.104821
Lillo-Pérez S, Guerra-Valle M, Orellana-Palma P, Petzold G. Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers. LWT - Food sci. technol. 2021;151:112106. DOI: https://doi.org/10.1016/j.lwt.2021.112106
Martins EMF, Benevenuto WCAN, Martins ADO, Benevenuto Júnior AA, Queiroz IC, Dias TMC, Souza DAF, Paula DA, Martins ML. New and trends in the development of functional foods: Probiotic dairy and non-dairy products. In: Gopi S & Balakrishnan P, editors. Advances in Nutraceuticals and Functional Foods. CRC press; 2022:199-237.
MEC. Ministério da Educação. Doces e Geleias. Cartilhas Temáticas. Brasília, [Internet]. 2007 nov. [citado 2020 jan. 12]. Disponível em: http://portal.mec.gov.br/setec/arquivos/pdf3/publica_setec_doces_geleias.pdf
Donoghue S. Projective techniques in consumer research. J fam consum Sci [Internet]. 2000 [acesso em: 2020 jan. 22]; 28: 47-53. DOI: https://doi.org/10.4314/jfecs.v28i1.52784
Ares G, Deliza R. Identifying important package features of milk desserts using free listing and word association. Food qual prefer. 2010;21:621-628. DOI: https://doi.org/ 10.1016/j.foodqual.2010.03.010
Ares G, Gimenez A, Gámbaro A. Understanding consumers perception of conventional and functional yogurts using word association and hard laddering. Food qual prefer. 2008;19:636-643. DOI: https://doi.org/10.1016/j.foodqual.2008.05.005
Ares G, Barreiro C, Deliza R, Gimenez A, Gámbaro A. Consumer expectations and perception of chocolate milk desserts enriched with antioxidants. J. Sens. Stud. 2010;25:243-260. DOI: https://doi.org/10.1111/j.1745-459X.2010.00293.x
Gámbaro A, Dauber C, Ares G, Ellis AC. Studying Uruguayan consumers perception of vegetable oils using word association. Brazilian J Food Technol [Internet]. 2011;14 (EE01):131-139. [citado 2020 fev. 2]. DOI: https://doi.org/10.4260/BJFT201114E000116
Gámbaro A, Ellis AC. Exploring consumer perception about the different types of chocolate. Brazilian J. food technol [Internet]. 2012;15:317-324. [citado 2020 fev. 2]. DOI: https://doi.org/10.1590/S1981-67232012005000021
Silva M, Minim VPR, Ferreira MAM, Souza PHP, Moraes LES, Minim LA. Study of the perception of consumers in relation to different ice cream concepts. Food Qual Prefer [Internet]. 2014;36:161-168. [citado 2020 fev. 8]. DOI: https://doi.org/10.1016/j.foodqual.2014.04.008
Viana MM, Silva VLS, Trindade MA. Consumers' perception of beef burgers with different healthy attributes. LWT – Food Sci Technol [Internet]. 2014;59:1.227-1.232. [citado 2022 jan. 9]. DOI: https://doi.org/10.1016/j.lwt.2014.05.009
Honorio AR, Pereira GS, Lopes CMA, Gasparetto BR, Nunes de Lima DC, Tribst AAL. How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice? J. sens. stud. 2019;12525. DOI: https://doi.org/10.1111/joss.12525
Betz M, Uzueta A, Rasmussen H, Gregoire M, Vanderwall C, Witowich G. Knowledge, use and perceptions of probiotics and prebiotics in hospitalised patients. Nutr diet [Internet]. 2015;72:261-266. [citado 2022 jan. 9]. DOI: https://doi.org/10.1111/1747-0080.12177
Ayyash M, Al-Najjar MAA, Jaber K, Ayyash L, Farha RA. Assessment of public knowledge and perception about the use of probiotics. Eur J integr med [Internet]. 2021;48:101404. [citado 2022 fev. 2]. DOI: https://doi.org/10.1016/j.eujim.2021.101404
Ávila BP, Rosa PP, Fernandes TA, Chesini RG, Sedrez PA, Oliveira APT, Mota GN, Gularte MA, Roll VFB. Analysis of the perception and behaviour of consumers regarding probiotic dairy products. Int dairy J [Internet]. 2020;106:104703. [citado 2022 fev. 2] DOI: https://doi.org/10.1016/j.idairyj.2020.104703
Pinkhasov RM, Wong J, Kashanian J, Lee M, Samadi DB, Pinkhasov MM, Shabsigh R. Are men shortchanged on health? Perspective on health care utilization and health risk behavior in men and women in the United States. Int J clin pract [Internet]. 2010;64(4):475-487. [citado 2022 jan. 9]. DOI: https://doi.org/10.1111/j.1742-1241.2009.02290.x
Nguyen BT, Bujna E, Fekete N, Tran A, Rezessy-Szabo JM, Prasad R, Nguyen QD. Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Front nutr [Internet]. 2019;6(54). [citado 2022 jan. 9]. DOI: https://doi.org/10.3389/fnut.2019.00054
Kusumaningrum D, Lee WH, Mo C, Cho BK. A Review of Technologies to Prolong the Shelf Life of Fresh Tropical Fruits in Southeast Asia. Biosyst eng [Internet]. 2015;40(4)345-358. [citado 2022 jan. 8]. DOI: https://doi.org/10.5307/JBE.2015.40.4.345
Bryant C, Szejda K, Parekh N, Deshpande V, Tse B. A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China. Front sustain food syst [Internet]. 2019;3(11). [citado 2022 jan. 12]. DOI: https://doi.org/10.3389/fsufs.2019.00011
Pimentel TC, Costa WKA, Barão CE, Rosset M, Magnani M. Vegan probiotic products: a modern tendency or the newest challenge in functional foods. Food res int [Internet]. 2021;140:110033. [citado 2022 jan. 12]. DOI: https://doi.org/10.1016/j.foodres.2020.110033
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Revista Contexto & Saúde
This work is licensed under a Creative Commons Attribution 4.0 International License.
By publishing in Revista Contexto & Saúde, authors agree to the following terms:
The works are licensed under the Creative Commons Atribuição 4.0 Internacional (CC BY 4.0) license, which allows:
Share — to copy and redistribute the material in any medium or format;
Adapt — to remix, transform, and build upon the material for any purpose, including commercial.
These permissions are irrevocable, provided that the following terms are respected:
Attribution — authors must be properly credited, with a link to the license and indication of any changes made.
No additional restrictions — no legal or technological measures may be applied that restrict the use permitted by the license.
Notes:
The license does not apply to elements in the public domain or covered by legal exceptions.
The license does not grant all rights necessary for specific uses (e.g., image rights, privacy, or moral rights).
The journal is not responsible for opinions expressed in the articles, which are the sole responsibility of the authors. The Editor, with the support of the Editorial Board, reserves the right to suggest or request modifications when necessary.
Only original scientific articles presenting research results of interest that have not been published or simultaneously submitted to another journal with the same objective will be accepted.
Mentions of trademarks or specific products are intended solely for identification purposes, without any promotional association by the authors or the journal.
License Agreement (for articles published from September 2025): Authors retain copyright over their article and grant Revista Contexto & Saúde the right of first publication.
