Abstract Nanoemulsions are nanoscale self-assembled entities which are manufactured for improving the delivery of active pharmaceutical ingredients. Nanoemulsion technology is one of the best ways to encapsulate the functional components as it enhances the stability and bioavailability of the compound. In the present study, nanoemulsions were prepared by ultrasonic homogenization of dispersed phase (10-22%) and surfactants (3-9%) with vitamin A (0.25-2.5%). Nanoemulsions were characterized through various optical techniques and stability was assessed using thermal shock and freeze-thaw cycle. The results revealed that nanoemulsions with high percentage of surfactants were more stable and retained smaller particle size as compared to nanoemulsions with low surfactants percentage and high dispersed phase, contributed to phase separation and colour change. These emulsions can be further tested for any toxic/allergic effect on the biological model and may be incorporated into food products.

Abstract Degenerative diseases diabetes and oxidative stress constitute a major health concern worldwide. Medicinal plants are expected to provide effective and affordable remedies. The present research explored antidiabetic and antioxidant potential of extracts of Carissa opaca roots. Methanolic extract (ME) was prepared through maceration. Its fractions were obtained, sequentially, in hexane, chloroform, ethyl acetate and n-butanol. An aqueous decoction (AD) of the finely ground roots was obtained by boiling in distilled water. The leftover biomass with methanol was boiled in water to obtain biomass aqueous decoction (BAD). The extracts and fractions showed considerable porcine pancreatic α-amylase inhibitory activity with IC50 in the range of 5.38-7.12 mg/mL while acarbose had 0.31 mg/mL. The iron chelating activity in terms of EC50 was 0.2939, 0.3429, 0.1876, and 0.1099 mg/mL for AD, BAD, ME, and EDTA, respectively. The EC50 of beta-carotene bleaching activity for AD, BAD, ME, and standard BHA were 4.10, 4.71, 3.48, and 2.79 mg/mL, respectively. The total phenolic content (TPC) and total flavonoid content (TFC) of AD and BAD were also considerable. In general, ethyl acetate fraction proved to be the most potent. Thus, the C. opaca roots had excellent antioxidant activity while having moderate α-amylase inhibitory potential.

Resumo Objetivo O presente estudo examina a influência da conveniência, do design, da confiabilidade, do preço e da variedade de opções de alimentos no valor percebido de um aplicativo de entrega de alimentos. Além disso, investiga o papel do valor percebido e da recuperação do serviço na formação da atitude e da intenção contínua dos consumidores de usar aplicativos de entrega de alimentos. Referencial teórico O estudo utilizou a literatura anterior para o desenvolvimento do modelo conceitual de intenção contínua de uso de aplicativos de entrega de alimentos. Além disso, o estudo expande ainda mais o modelo, considerando o elemento de recuperação do serviço. Metodologia Os dados foram coletados de usuários de aplicativos de entrega de alimentos que já enfrentaram falhas do serviço. Em uma amostra de 380 respondentes, a técnica PLS-SEM foi aplicada para testar as hipóteses. Resultados Os resultados mostraram que a atitude e o valor percebido têm um impacto positivo na intenção contínua de usar um aplicativo de entrega de alimentos, enquanto a recuperação do serviço não afeta a intenção contínua de usar um aplicativo de entrega de alimentos. No entanto, tanto a recuperação do serviço quanto o valor percebido têm um impacto positivo nas atitudes dos consumidores em relação aos aplicativos de entrega de alimentos. Os resultados também revelaram que todos os atributos de qualidade dos aplicativos de entrega de alimentos considerados no estudo afetam positivamente o valor percebido pelo consumidor. Implicações práticas e sociais da pesquisa Os resultados do estudo são benéficos para as empresas de entrega de alimentos na concepção de estratégias adequadas destinadas a desenvolver a intenção contínua dos consumidores de usar o aplicativo de alimentos. Este estudo também contribui para o desenvolvimento da teoria, complementando ainda mais a estrutura com o fator de recuperação do serviço. Contribuição Este é o primeiro estudo a trazer a “recuperação do serviço” para o centro das atenções no contexto de aplicativos de entrega de alimentos. Além disso, é o primeiro estudo a estabelecer o conjunto de atributos de qualidade de aplicativos de entrega de alimentos na economia em desenvolvimento para determinar o valor percebido, as atitudes e a intenção contínua de usar aplicativos de entrega de alimentos.

Abstract Purpose This study examined the influence of convenience, design, trustworthiness, price, and various food choices on the perceived value of food delivery applications. Furthermore, it investigated the role of perceived value and service recovery in the formation of attitudes and consumers’ continuous intention to use food delivery apps. Theoretical framework The study used prior literature to develop a conceptual model of continuous intention to use food delivery apps. Moreover, the study further expands the model by considering the element of service recovery. Design/methodology/approach The data were collected from users of food delivery apps that have previously faced some service failure issues. Using a sample of 380 respondents, the PLS-SEM technique was applied to test the hypotheses. Findings The results showed that attitude and perceived value have a positive impact on continuous intention to use food delivery apps, whereas service recovery does not affect continuous intention to use them. However, both service recovery and perceived value have a positive impact on consumers’ attitudes towards food delivery apps. The results also revealed that all of the quality attributes of food delivery apps considered in the study positively affect the value perceived by the consumer. Practical & social implications of research The findings of the study are beneficial for the food delivery businesses in terms of designing appropriate strategies aimed at developing consumers’ continuous intention to use food applications. It also contributes to the theory development by further complementing the framework with the service recovery factor. Originality/value This is the first study to bring “service recovery” into the limelight in the context of food delivery apps. Moreover, it is the first study to establish a set of food delivery app quality attributes in a developing economy to determine perceived value, attitudes, and continuous intention to use such apps.

Resumo Objetivo: Com o avanço da tecnologia e o aumento do uso das mídias sociais, as marcas se tornaram parte do mundo virtual e tentam chamar a atenção dos clientes. As páginas da marca permitem que o consumidor participe voluntariamente, fornecendo feedback e ideias e colaborando com outras pessoas. Isso agrega valor à empresa. Esta pesquisa explora quais características ajudam as marcas de roupas a influenciar os consumidores a responder na forma de feedback, colaboração e mobilização. Metodologia: Os dados foram coletados de 250 entrevistados que haviam comprado sua marca de roupas favorita nos últimos quatro meses. Utilizaram-se questionários em escala Likert de cinco pontos. Utilizou-se a modelagem de equações estruturais de mínimos quadrados parciais (PLS-SEM) para analisar os dados. Resultados: Os resultados indicam que a qualidade do conteúdo leva a valores de aprendizado da marca e valores hedônicos. A qualidade do contato com o cliente afeta apenas o valor do aprendizado da marca. Tanto os valores hedônicos quanto os de aprendizado da marca induzem comportamentos de engajamento do cliente. Contribuições: Este estudo fornece insights úteis para gestores de páginas da internet de marcas de roupas relacionadas ao engajamento do cliente nas mídias sociais. O estudo estende o conceito de comportamento de engajamento do consumidor (CEC) ao incorporar o “comportamento de mobilização” do consumidor como um elemento adicional do CEC.

Abstract Purpose: With the advancement of technology and increased use of social media, brands have become part of the virtual world and try to grab customers’ attention. Brand pages enable the consumer to voluntarily participate in providing feedback and ideas and to collaborate with others. This adds value to the firm. This research explores which characteristics help clothing brands to influence consumers into responding in the form of feedback, collaboration, and mobilization. Design/methodology/approach: Data were collected from 250 respondents who had purchased their favorite clothing brand in the last four months, using five-point Likert scale questionnaires. Partial least squares structural equation modeling (PLS-SEM) was used to analyze the data. Findings: The results indicate that content quality leads to brand learning values and hedonic values. Customer contact quality only affects brand learning value. Both hedonic and brand learning values induce customer engagement behaviors. Originality/value: This study provides useful insights for clothing brand webpage managers related to customer engagement in social media. The study extends the concept of customer engagement behavior (CEB) by incorporating consumer “mobilizing behavior” as an additional element of CEB.

Currently, the use of natural compounds obtained from plants tremendously increased due to their promising therapeutic properties. The aim of this study was to formulate a stable emulgel formulation loaded with Cinnamomum tamala (CT) extract. The antioxidant activity of plant extract was determined by DPPH inhibition assay. The extract was successfully loaded into an emulgels using different concentrations of carbopol-940, liquid paraffin, emulsifying agents and preservatives. Preliminary stability study was performed of 17 CT emulgel formulations at accelerated temperature of 50 °C for 2-months. Organoleptic evaluation, centrifugation, globule size, pH, electrical conductivity and rheological studies were performed for a period of 90-days at different temperature including 8, 25, 40 and 40 °C ±75% RH. The CT extract showed promising antioxidant activity of about 81%. On the other hand, the CT loaded emulgel formulation displayed high physical stability at all tested conditions of temperature and time. However, slight decrease in pH and minimum increase in conductivity was observed at 40 and 40 °C±75% RH. The rheological examination of CT emulgel indicated the flow index values of all the samples kept at different temperatures were less than 1, demonstrated non-newtonian and pseudo-plastic nature of CT emulgel. Taken together, the CT emulgel formulation has been evinced to be an excellent addition in the field of topical formulations.