KRACHAI DAM (KAEMPFERIA PARVIFLORA) DRINKS: PHYSICOCHEMICAL PROPERTIES, CONSUMER ACCEPTANCE, PURCHASE INTENT, AND EMOTIONAL AND WELLNESS RESPONSES
Main Article Content
Keywords
Krachai Dam drinks, Kaempferia parviflora, emotion, wellness, purchase intent
Abstract
The rhizomes of Krachai Dam (Kaempferia parviflora) and their main effective
methoxyflavones (5,7-dimethoxyflavone and 5,7,4’-trimethoxyflavone) have been reported to have beneficial medicinal effects. Additionally, emotions and wellness can play leading roles in product development in addition to liking. This study aims to formulate the Krachai D am drink and to assess the effects of health benefit information on consumer acceptance, purchase intent, and emotional and wellness responses. The optimal formulation of Krachai Dam drink was 165 mg/100 ml dried Krachai Dam, 16% sugar and 0.32% citric acid, which had a high total phenolic content (TPC), total flavonoid content (TFC), and overall liking score. After consumers received the health benefit information of the product, increases were recorded in consumer acceptance, purchase intent, the highest price that consumers were willing to pay, and positive emotional and wellness responses.
methoxyflavones (5,7-dimethoxyflavone and 5,7,4’-trimethoxyflavone) have been reported to have beneficial medicinal effects. Additionally, emotions and wellness can play leading roles in product development in addition to liking. This study aims to formulate the Krachai D am drink and to assess the effects of health benefit information on consumer acceptance, purchase intent, and emotional and wellness responses. The optimal formulation of Krachai Dam drink was 165 mg/100 ml dried Krachai Dam, 16% sugar and 0.32% citric acid, which had a high total phenolic content (TPC), total flavonoid content (TFC), and overall liking score. After consumers received the health benefit information of the product, increases were recorded in consumer acceptance, purchase intent, the highest price that consumers were willing to pay, and positive emotional and wellness responses.
References
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Spinelli S., Masi C., Dinnella C., Zoboli G.P. and Monteleone, E. 2014. How does it make you feel? A new approach to measuring emotions in food product experience. Food Quality and Preference 37:109-122.
Tewtrakul S., Subhadhirasakul S. and Kummee S. 2008. Anti-allergic activity of compounds from Kaempferia parviflora. Journal of Ethnopharmacology 116:191-193.
Tewtrakul S., Subhadhirasakul S., Karalai C., Ponglimanont C. and Cheenprecha S. 2009. inflammatory effects of compounds from Kaempferia parviflora and Boesenbergia pandurata. Food Chemistry 115:534-538.
Thai FDA. 2017. Announcement of the Food and Drug Administration: List of plants that are used in dietary supplements. Nonthaburi, Thailand: Food and Drug Administration, Ministry of Public Health.
Vichitphan S., Vichitphan K. and Sirikhansaeng P. 2007. Flavonoid content and antioxidant activity of Krachai-Dum (Kaempferia parviflora) wine. KMITL Science and Technology Journal 7(S2):97-105.
Welbat J.U., Chaisawang P., Chaijaroonkhanarak W., Prachaney P., Pannangrong W., Sripanidkulchai B. and Wigmore P. 2016. Kaempferia parviflora extract ameliorates the cognitive impairments and the reduction of cell proliferation induced by valproic acid treatment in rats. Annals of Anatomy 206:7-13.
WHO. 2015. Guideline: Sugars intake for adults and children. Geneva: World Health Organization.
Yenjai C., Prasanphen K., Daodee S., Wongpanich V. and Kittakoop P.P. 2004. Bioactive flavonoids from Kaempferia parviflora. Fitoterapia 75:89-92.
Youn K., Lee J., Ho C.-T. and Jun M. 2016. Discovery of polymethoxyflavones from black ginger (Kaempferia parviflora) as potential B-secretase (BACE1) inhibitors. Journal of Functional Foods 20:567-574.
Azuma T., Kayano S., Matsumura Y., Konishi Y., Tanaka Y. and Kikuzaki, H. 2011. Antimutagenic and a-glucosidase inhibitory effects of constituents from Kaempferia parviflora. Food Chemistry 125:471-475.
Chaiyasut C., Sivamaruthi B.S., Kesika P., Sirilun S., Chaiyasut K., Intapa P., Tirawat Y. and Peerajan S. 2018. Development and quality assessment of Lactobacillus paracasei HII01 mediated fermented Kaempferia parviflora wall. Ex. Baker juice. Journal of Pharmaceutical Science and Research 10(12):3041-3046.
Chen D., Li H., Li W., Feng S. and Deng D. 2018. Kaempferia parviflora and Its Methoxyflavones: Chemistry and Biological Activities. Evidence-Based Complementary and Alternative Medicine, 1-15. DOI: doi.org/10.1155/2018/4057456.
Farzaneh V. and Carvalho I.S. 2015. A review of the health benefit potentials of herbal plant infusions and their mechanism of actions. Industrial Crops and Products 65:247-258.
Gibson E.L. 2006. Emotional influences on food choice: Sensory, physiological and psychological pathways. Physiology & Behavior 89: 53–61.
Iqbal E., Salim K.A. and Lim L.B.L.2015. Phytochemical screening, total phenolics and antioxidant activities of bark and leaf extracts of Goniothalamus velutinus (Airy Shaw) from Brunei Darussalam. Journal of King Saud University -Science 27:224-232.
Jaeger S.R., Lee S.M., Kim K.-O., Chheang S.L., Roigard C.M. and Ares, G. 2018. CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires.Food Quality and Preference 68:342-348.
Jiang Y., King J.M. and Prinyawiwatkul W. 2014. A review of measurement and relationships between food, eating behavior and emotion. Trends in Food Science & Technology 36:15-28.
Kamtekar S., Keer V. and Patil V. 2014. Estimation of Phenolic content, Flavonoid content, Antioxidant and Alpha amylase Inhibitory Activity of Marketed Polyherbal Formulation. Journal of Applied Pharmaceutical Science 4(9):61-65.
Kang S.-H., Kim S.-K., Kim D.-H., Kim H.-S., Lee S.-K., Song K.-Y., Yim J.-H., Kim Y.-J., Kang II-B., Jeong D., Park J.-H., Jang H.-S., Chon J.-W., Kim H. and Seo K.-H.2016. Manufacture of functional yogurt supplemented with crude materials extracted from Kaempferia parviflora. Journal of Milk Science and Biotechnology 34(3):181-186.
King S.C., Meiselman H.L. and Carr B.T. 2010. Measuring emotions associated with foods in consumer testing. Food Quality and Preference 21:1114-1116.
King S.C., Snow J., Meiselman H.L., Sainsbury J., Carr B.T., McCafferty D., Serrano D., Gillette M., Millard L. and Li Q.2015. Development of a questionnaire to measure consumer wellness associated with foods: The WellSense ProfileTM. Food Quality and Preference 39:82-94.
Kobayashi S., Kato T., Azuma T., Kikuzaki H., and Abe K. 2015. Anti-allergenic activity of polymethoxyflavones from Kaempferia parviflora. Journal of Functional Foods 13:100-107.
la Peña M.M., Salvia-Trujillo L., Rojas-Graü M.A. and Martìn-Belloso O. 2010. Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage. Food Science and Technology 43:872-881.
Mekjaruskul C. and Sripanidkulchai B. 2019. In vivo effect of Kaempferia parviflora extract on pharmacokinetics of acetaminophen. Drug and Chemical Toxicology, DOI: doi.org/10.1080/01480545.2018.1542435.
Ng M., Chaya C. and Hort J. 2013. Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies. Food Quality and Preference 28(1):193-205.
Rahman Z.A., Shukor S.A., Abbas H., Machap C.A.L., Alias M.S.B., Mirad R., Sofiyanand S. and Othman A.N. 2018. Optimization of Extraction Conditions for Total Phenolics and Total Flavonoids from Kaempferia parviflora Rhizomes. Advances Bioscience and Biotechnology 9:205-214.
Rujjanawate C., Kanjanapothai D., Amornlerdpison D., and Pojanagaroon S. 2005. Anti-gastric ulcer effect of Kaempferia parviflora. Journal of Ethnopharmacology 102:120-122.
Samant S.S. and Seo H.-S. 2019. Using both emotional responses and sensory attribute intensities to predict consumer liking and preference toward vegetable juice products. Food Quality and Preference 73:75-85.
Schouteten J.J., Steur H.D., Pelsmaeker S.D., Lagast S., Bourdeaudhuij I.D. and Gellynck X. 2015. An integrated method for the emotional conceptualization and sensory characterization of food products: EmoSensory® Wheel. Food Research International 78:96-107.
Spinelli S. and Jaeger S.R. 2019. What do we know about the sensory drivers of emotions in foods and beverages? Current Opinion in Food Science 27:82–89.
Spinelli S., Masi C., Dinnella C., Zoboli G.P. and Monteleone, E. 2014. How does it make you feel? A new approach to measuring emotions in food product experience. Food Quality and Preference 37:109-122.
Tewtrakul S., Subhadhirasakul S. and Kummee S. 2008. Anti-allergic activity of compounds from Kaempferia parviflora. Journal of Ethnopharmacology 116:191-193.
Tewtrakul S., Subhadhirasakul S., Karalai C., Ponglimanont C. and Cheenprecha S. 2009. inflammatory effects of compounds from Kaempferia parviflora and Boesenbergia pandurata. Food Chemistry 115:534-538.
Thai FDA. 2017. Announcement of the Food and Drug Administration: List of plants that are used in dietary supplements. Nonthaburi, Thailand: Food and Drug Administration, Ministry of Public Health.
Vichitphan S., Vichitphan K. and Sirikhansaeng P. 2007. Flavonoid content and antioxidant activity of Krachai-Dum (Kaempferia parviflora) wine. KMITL Science and Technology Journal 7(S2):97-105.
Welbat J.U., Chaisawang P., Chaijaroonkhanarak W., Prachaney P., Pannangrong W., Sripanidkulchai B. and Wigmore P. 2016. Kaempferia parviflora extract ameliorates the cognitive impairments and the reduction of cell proliferation induced by valproic acid treatment in rats. Annals of Anatomy 206:7-13.
WHO. 2015. Guideline: Sugars intake for adults and children. Geneva: World Health Organization.
Yenjai C., Prasanphen K., Daodee S., Wongpanich V. and Kittakoop P.P. 2004. Bioactive flavonoids from Kaempferia parviflora. Fitoterapia 75:89-92.
Youn K., Lee J., Ho C.-T. and Jun M. 2016. Discovery of polymethoxyflavones from black ginger (Kaempferia parviflora) as potential B-secretase (BACE1) inhibitors. Journal of Functional Foods 20:567-574.
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