Search Results (1,231)

As ad-supported subscription models proliferate across over-the-top (OTT) media platforms, understanding the psychological mechanisms and perceptual factors that underlie consumers’ transition decisions becomes increasingly consequential. This study integrates the Uses and Gratifications framework with a contemporary motivation-based perspective to examine how users’ media consumption motivations and advertising attitudes predict intentions to adopt ad-supported OTT plans. Data were collected via a nationally representative online survey in South Korea (N = 813). The sample included both premium subscribers (n = 708) and non-subscribers (n = 105). The findings reveal distinct segmentation in decision-making patterns. Among premium subscribers, switching intentions were predominantly driven by intrinsic motivations—particularly identity alignment with content—and by the perceived informational value of advertisements. These individuals are more likely to consider ad-supported plans when ad content is personally relevant and cognitively enriching. Conversely, non-subscribers exhibited greater sensitivity to extrinsic cues such as the entertainment value of ads and the presence of tangible incentives (e.g., discounts), suggesting a hedonic-reward orientation. By advancing a dual-pathway explanatory model, this study contributes to the theoretical discourse on digital subscription behavior and offers actionable insights for OTT service providers. The results underscore the necessity of segment-specific advertising strategies: premium subscribers may be engaged through informative and identity-consistent advertising, while non-subscribers respond more favorably to enjoyable and benefit-laden ad experiences. These insights inform platform monetization efforts amid the evolving dynamics of consumer attention and subscription fatigue. Full article

UV-C irradiation is an innovative postharvest technique for increasing the safety of fruits and vegetables. This study investigated the effect of UV-C rays (UV-C1 = 0.26 KJ/m²; UV-C2 = 0.40 KJ/m²; UV-C3 = 0.67 KJ/m²; and UV-C4 = 1.34 KJ/m²) on the preservation of the antioxidants, hardness, and color of fresh green asparagus during storage. UV-C1 and UV-C2 significantly maintained higher total phenolic content (10.6%), total flavonoid content (36%), rutin (14.3%), quercetin (27.03%), kaempferol-3-O-rutinoside (21.25%), and antioxidant activity (DPPH 7.5%). Over three weeks of storage, quercetin, ferulic acid, and kaempferol 3-O-rutinoside increased, while rutin and caffeic acid decreased. Storage caused a significant change in the color and hardness of the control sample, but UV-C4 counteracted hardening for up to three weeks, and UV-C3 was the best dose for stabilizing color during storage. This study indicates that the choice of UV-C dose can be modulated based on the characteristics that are intended to be preserved in green asparagus, maintaining a balance between nutraceutical and hedonic characteristics. To maintain the maximum level of nutraceutical compounds over time, UV-C2 can be adopted, while to preserve texture and color, UV-C3 and UV-C4 are a better choice. Full article

The intrinsic relationship between food and health has led to growing interest in functional foods, particularly among athletes seeking to optimize performance and recovery. This study investigates the impact of product information and sensory attributes on athletes’ willingness to pay for an innovative high-protein bread. Utilizing a two-treatment experimental design, athletes were exposed to sensory evaluations either before or after receiving information. A combination of hedonic sensory analysis and economic evaluation assessed preferences through a non-hypothetical auction. Findings show that both sensory attributes—especially taste and aroma—and product information significantly influenced willingness to pay. The order of presentation played a crucial role: providing information first enhanced perceived value more strongly. While sensory evaluation moderately increased willingness to pay, product information had a stronger impact. A key contribution of this study is its novel evidence on how athletes balance sensory and informational cues in food evaluation—an aspect rarely explored. Contrary to assumptions that athletes ignore sensory quality due to their focus on nutrition, they did value sensory aspects, though they prioritized product information. These findings suggest that developing functional foods for athletes should integrate nutritional benefits and sensory appeal, as both elements contribute to acceptance and potential market success. Full article

In the context of eco-friendly e-commerce, understanding the psychological and experiential mechanisms that drive consumers’ online purchasing behavior is essential for promoting sustainable platform development. This study aims to fill a critical gap in the literature by examining how social interaction, entertainment, and sales promotion influence consumers’ purchase intentions through the mediating roles of perceived value and immersive flow experience. Grounded in the Stimulus–Organism–Response (S-O-R) theoretical framework, we developed a structural model and conducted an empirical analysis using survey data collected from 438 online shoppers. Data analysis was conducted using SPSS and AMOS through SEM. The results show that social interaction and sales promotion significantly enhance both perceived value and flow experience, which in turn positively influence consumers’ purchase intentions. However, entertainment exhibits a negative and significant effect on perceived value and does not significantly affect flow experience, indicating that hedonic content may not always translate into perceived usefulness or deep engagement. Moreover, the influence of social interaction on flow experience was also found to be negative and significant, suggesting that not all forms of interaction necessarily lead to immersive experiences. These findings highlight the complex psychological dynamics in digital consumption. This study contributes original insights by integrating psychological engagement mechanisms with the goal of digital sustainability, offering practical implications for online retailers aiming to enhance user engagement and platform longevity through experience-driven strategies. Full article

Luffa fruit is an underutilized and novel ingredient in North America. To increase the shelf life of luffa fruit, this study evaluated the creation of luffa fruit powder using three different drying temperatures (40 °C, 50 °C, and 60 °C). The objective of this study was to evaluate the sensory properties and acceptability of luffa fruit powder with unfamiliar consumers (those who do not regularly eat luffa fruit). Participants (n = 88) evaluated the luffa fruit powders mixed into couscous, as well as a control (couscous without luffa fruit powder) using check-all-that-apply and hedonic scales. Furthermore, the participants were asked how they felt about luffa fruit powder after evaluating the samples (comment question). The hedonic scores were not significantly affected by the addition of the luffa seed powders dried at different temperatures. However, the luffa seed powder was associated with a mild flavour, as well as being described as earthy and vegetal. The participants did indicate that the luffa seed powder added moistness to the couscous. As the drying temperature increased so did the intensity of the flavour. Furthermore, participants indicated they would be interested in luffa seed powder if it has nutritional benefits. Overall, this study investigated the sensory properties of a novel ingredient, luffa seed powder, and future studies should continue to explore its sensory properties and chemical components. Full article

In this paper, I question what the relationship between psychology and spirit would mean for mental well-being if the ideas of the human being and the notion of spirit are viewed from the perspective of Max Scheler’s philosophical anthropology. Scheler provides a view of the human being and of spirit that differs radically from the generally held views, and his philosophical anthropology provides intellectual nourishment. This approach means that I do not look at spirituality as a religious activity or technique, but rather as a dimension of what constitutes the human being, and I explore how this view of spirituality is related to mental health. This paper is therefore divided into two parts. In the first part, I provide a summary of Scheler’s view of five ideologies of the human being in the history of Western philosophy that he identified, pointing out what he saw as their shortcomings. Next, I examine Scheler’s own philosophical anthropology that views the human being as the meeting place of the interpenetrating movements of spirit and impulsion, and as ens amans—a loving being. After that, I explore Scheler’s notion of spirit and personalism, drawing attention to the crucial role of what he describes as the dimension of spirit in his anthropology. In the second part of this paper, I explore the basic theories of well-being—hedonism, desire theories, and objective list theories—and question what a reading of spirituality as the participation in the movement of love would mean to addressing mental health. I conclude that spirituality should not be viewed as just another source of practices and techniques that could enhance human mental health. Rather, spirituality should be understood as a human being’s execution of the act that constitutes the core of his or her being. Spirituality viewed as the execution of the spiritual act of love—spirituality as loving being. Full article

In response to the increasing consumer interest in the health benefits of plant-based foods, in this study, fuzzy logic modeling (FLM) was used to optimize the lactic fermentation process of several buckwheat (Fagopyrum esculentum)-based substrates (B-bSs), which were bio-prospected for the development of pseudocereal-based fermented foodstuffs. The experimental methodology involved obtaining B-bSs, either green or roasted, under various milling conditions and subjecting them to two different types of thermal treatment. This experimental design allowed us to obtain a set of experimental data, based on which a fuzzy system was developed and calibrated. The main physicochemical characteristics (pH, total titratable acidity, dynamic viscosity, and color) and sensory attributes (appearance, color, aroma, taste, texture or mouthfeel, and overall acceptability) of B-bSs were evaluated. The fuzzy logic approach proved useful for monitoring the evolution of lactic fermentation and for the rapid and accurate identification of situations that require technological interventions, acting as a reliable tool for the ongoing optimization of fermentation processes. Our study’s results showed that the optimal technological variants identified using FLM corresponded to green buckwheat milled with a 0.12 mm gap disk and a hammer mill and subjected to ultrasonic water bath treatment. The hedonic descriptive sensory evaluation also validated this conclusion. Full article

This study empirically delves into whether residential heating methods significantly affect apartment prices in Uiwang City, a suburban city near the Seoul Metropolitan area, South Korea. Using data from 1256 apartment sales, where both district heating systems (DHSs) and individual heating systems (IHSs) coexist, a hedonic price equation was estimated to analyze the impact of the heating method choices on housing values. Various housing attributes, including physical, locational, and environmental factors, were controlled, and multiple regression models were compared to identify the best-performing specification. The results show that apartments equipped with a DHS are priced, on average, KRW 92 million (USD 72 thousand) higher than those with an IHS. The price difference corresponds to KRW 849 thousand (USD 665) per m² and possesses the statistical significance at the 5% level. Moreover, it is quite meaningful, representing roughly 11.2% of the price of an average apartment. These findings suggest that the use of DHS has a positive effect on apartment prices that reflect consumers’ preferences, beyond its advantages in stable heat supply and energy cost savings. This article provides empirical evidence that DHS can serve as an important urban infrastructure contributing to asset value enhancement. Although this study is based on a specific geographic area and caution must be exercised in generalizing its findings, it reports the interesting finding that residential heating method significantly affects housing prices. Full article

The rapid development of generative artificial intelligence (AI) systems such as ChatGPT (GPT-4) could transform teaching and learning. Yet, integrating these tools requires insight into what drives students to adopt them. Research on ChatGPT acceptance has so far focused on university settings, leaving school contexts underexplored. This study addresses the gap by surveying 506 upper secondary students in Baden-Württemberg, Germany, using the Unified Theory of Acceptance and Use of Technology 2 (UTAUT2). Performance expectancy, habit and hedonic motivation emerged as strong predictors of behavioral intention to use ChatGPT for school purposes. Adding personality traits and personal values such as conscientiousness or preference for challenge raised the model’s explanatory power only marginally. The findings suggest that students’ readiness to employ ChatGPT reflects the anticipated learning benefits and enjoyment rather than the avoidance of effort. The original UTAUT2 is therefore sufficient to explain students’ acceptance of ChatGPT in school contexts. The results could inform educators and policy makers aiming to foster the reflective and effective use of generative AI in instruction. Full article

Due to consumer needs and the prevalence of gluten-related disorders such as celiac disease, the gluten-free food market is expanding rapidly and is expected to surpass USD 2.4 billion by 2036. The objective of this study was to substitute wheat flour with oat, black rice, brown rice, buckwheat, and rice flours in the production of gluten-free scones, to assess consumer acceptability, and to identify factors contributing to consumer acceptability using check-all-that-apply questions. The 10 attributes of appearance, color, texture, grainy flavor, sweetness, familiar flavor, novelty, familiarity, moistness, and consistency exhibited statistically significant differences among the samples (p < 0.001). One hundred consumers evaluated 18 attributes using a nine-point hedonic scale, and all attributes demonstrated statistically significant differences across six samples (p < 0.001). The samples from buckwheat and wheat scored the highest in consumer acceptability. The results indicate a strong positive correlation between overall liking and purchase intention, with sensory attributes such as nutty flavor, cohesiveness, appearance, moistness, color, texture, and inner softness positively influencing consumer acceptability. The attributes affecting negatively were thick throat sensation, unique flavor, and stuffiness. This study is expected to provide data to aid in the development of better-tasting gluten-free products that meet customer and market needs. Full article

Background/Objectives: Imposed sleep restriction leads to increased feelings of appetite and hedonic eating behaviors (or food rewards). No study to date has assessed home-based measures of sleep with appetite and food rewards exclusively in Black emerging adults (ages 18–28 years), despite higher risks of short sleep and obesity in this population. We examined associations between 6-month changes in sleep with changes in appetite and food reward in Black emerging adults. Methods: Fifteen Black emerging adults (12 females; age, 21 ± 2.5 years; body mass index, 25.7 ± 4.5 kg/m²; body fat, 25.8 ± 11.9%) completed two identical 7-day measurement bursts at baseline and 6 months. Sleep (duration, efficiency, and architecture) was captured via 7 days of actigraphy and 2 nights of in-home polysomnography. During a laboratory visit, participants completed appetite measures (desire to eat, hunger, fullness, and prospective food consumption) via visual analog scales before and for 3 h following standard breakfast intake. The food reward for the fat and sweet categories of food was measured before lunch with the Leeds Food Preference Questionnaire. Results: Fasting fullness scores decreased from baseline to 6 months (−8.9 mm, p < 0.01) despite increases in body weight (2.6 kg, p < 0.01) and waist circumference (2.4 cm, p = 0.03). Increases in actigraph-measured sleep duration were associated with decreases in fasting desire to eat (r = −0.58, p = 0.04). Increases in actigraph-measured sleep efficiency were also associated with decreases in explicit liking for sweet foods (r = −0.60, p = 0.03). Conclusions: Our findings suggest that improvements in sleep duration and sleep efficiency may lead to decreased feelings of appetite and food reward in Black emerging adults. Full article

Quinoa (Chenopodium quinoa) cultivation and consumption have been increasing globally for its nutritional value and agricultural adaptability, with over 120 countries involved in its production. In Canada, quinoa is cultivated as a specialty crop to increase crop diversity and support agroresilience. This study is the first to examine quinoa cultivars grown under northern Quebec conditions and to provide a nutritional and sensory characterization of two Quebec (Canada) varieties (Sweet and Bitter) in comparison to the Bolivian reference cultivar, Royal White. Analyses included proximate composition, amino acids, fatty acids, phenolics, and anti-nutrients. Sensory evaluations involved hedonic and bitterness ranking tests. Bolivian cultivar had higher omega-3 content, while the Quebec cultivars showed favorable protein and lipid profiles, with better lipid health indexes. Protein quality was comparable between the Bolivian and Sweet cultivars. The overall flavor appreciation was similar among twice-brushed Bitter cultivar and Bolivian samples. The Bolivian sample received a better score for texture. Descriptive flavor data support the development of a quinoa flavor lexicon. Notably, total saponins content, commonly used as a bitterness indicator, did not consistently correlate with perceived bitterness, emphasizing the need for a standardized quantification method for cultivar selection and further investigation into other flavor-contributing compounds. Full article

Background/Objectives: The adoption of sustainable eating behaviors is not only crucial for environmental health but also has significant implications for individual health outcomes. A deeper understanding of the psychological determinants underlying such changes is needed. The Theory of Planned Behavior (TPB) has been widely used to understand the psychological factors influencing health behaviors, including dietary choices. Recent advances suggest integrating additional psychological constructs, such as personal values, to enhance TPB’s predictive power and the effectiveness of related behavioral interventions. Methods: A novel Food-Related Personal Values Questionnaire (FRPV-Q) was developed based on Schwartz’s circumplex model of basic values, and the role of these food-related personal values within an enhanced TPB framework was tested. Statistical analyses were conducted to explore the structure of the questionnaire. Results: Three components were identified within the FRPV-Q: Openness, Health and Security, and Autonomy (Kaiser–Meyer–Olkin test = 0.576). The regression analyses highlighted the potential role of personal values in predicting sustainable eating behaviors (adjusted R² = 0.318). Specifically, an orientation toward autonomy, hedonism, and self-directionality appeared to hinder the adoption of sustainable food choices, while an orientation toward health, security, and openness to novelty was found to promote more sustainable dietary choices. Conclusions: The results offer preliminary insights into the role of personal values in food-related behaviors. Future research aimed at understanding and promoting pro-environmental food-related behaviors should rigorously investigate the topic. Carefully tailored value-based psychological interventions may prove beneficial for the general population in the promotion of sustainable dietary lifestyles. Full article

Emotional difficulties are increasingly prevalent amongst young people, yet the use of AI technology for emotion regulation remains limited. This study aimed to identify young people’s attitudes toward AI technology for emotion regulation and to analyse the factors influencing their decision to use or not use AI technology. Forty participants from China, comprising twenty males and twenty females, with a mean age of twenty-five, took part in the study. Data were collected through semi-structured face-to-face interviews and were analysed using NVivo 11 software. Grounded theory techniques and a three-stage coding approach were used to categorise the data. The grounded theory model demonstrated that user behaviours are influenced by three contextual factors: personal, technological and environmental contexts. Key influencing factors for user behaviours include fulfilling utilitarian, hedonic and social value needs such as perceived usefulness, ease of use, trust, positive emotions, interest, social perception, high value, convenience and privacy protection. This study offered theoretical insights and practical recommendations for designing and developing AI technology aimed at emotion regulation in youth populations. Full article

While resistance or tolerance is a highly sought-after trait in new grape varieties, producing such grapes does not guarantee acceptance in the market. The objective of this study was to explore consumers’ appreciation of a novel tolerant table grape variety by integrating chemical, textural, and sensory analyses with near-infrared (NIR) spectroscopy. To achieve this, we developed multivariate prediction models using artificial neural networks (ANNs) that were applied to the spectra of samples subjected to sensory analysis, allowing us to predict their composition. This approach offers a non-destructive way to conduct sensory analysis, as a single NIR spectrum can assess consumer appreciation and identify the chemical and physical characteristics of each berry. For the grape variety tested, we observed a significant favorable consensus among consumers. Therefore, instead of identifying differences, we focused on determining the optimal maturity ranges that enhance consumer appreciation for this variety. Our findings represent a step toward non-destructive sensory analysis; however, further research is still needed to refine this approach. Full article