The properties of the mixtures of fatty acids obtained by adding different concentrations of cocoa butter (CB) to a pectin matrix (PEC) were studied. The influence of the CB concentration on the optical properties, mechanical properties, barrier properties, surface properties, microstructure and thermal stability of pectin polysaccharide films were determined. The addition of the CB affected the main properties of the films, with the mechanical strength, transparency and water absorption being reduced. The addition of CB led to opaque films with a heterogeneous microstructure, resulting in an increase in the film opacity. The surface hydrophilicity of the PEC films was reduced following the addition of the CB. The degree of the PEC crystallinity increased with the addition of the butter, making the PEC/CB films more thermally stable and shiny. The new materials obtained present great potential to produce edible films or coatings for moisture-sensitive food applications.

Edible films supplemented with active ingredients are promising for food packaging and preservation. Numerous plant essential oils present antimicrobial activity against pathogenic microorganisms, but their low solubility in water limits food-related applications. Emulsification is herein exploited as a means of improving the dispersion of such active substances in water, imparting increased functionality and reduced degradation. Lemongrass essential oil (LEO) was directly emulsified as dispersed phase into aqueous solutions of pectin, which was used together with Tween 80 as polymeric emulsifiers. LEO nano- and micro-sized droplets were added to film-forming formulations based on glycerol-plasticized cassava starch (TPS) and then dried into films by continuous casting. LEO contents in films relied upon microbiological assays to ensure antimicrobial activity. Films’ chemical composition, morphological, thermal, mechanical, and barrier properties, in addition to biodegradability in vegetal compost, were comprehensively studied. In general, emulsions were suitably dispersed within the TPS matrix, both phases showing good interaction and compatibility. Emulsification caused important changes in the TPS-based films, such as improved colorimetric attributes, thermal stability, barrier to moisture, and mechanical properties. Another key observation was the maintenance of the biodegradation profile in soil of TPS after the addition of LEO emulsions. Overall, the emulsification approach was successful in providing TPS films with multifunctionality by the supplementation of an active substance without negatively affecting its fundamental properties for food packaging applications.

The ever-growing environmental concerns over the unrestricted fossil sources exploitation for non-biodegradable materials production has stimulated research on alternative renewable resources. The pectin films (HDM) were incorporated in different concentrations of spent coffee grounds (SCG) (5-20% w/w HDM) aiming at developing biodegradable films and the use of an underutilized resource. The films were obtained by continuous casting. The chemical composition, morphology, thermal stability, barrier and mechanical properties (traction and puncture), and functional groups were investigated. Overall, SCG showed sound dispersibility and good interaction with the polymer matrix. The addition of SCG resulted in important pectin-based film properties changes, allowing an increase in color and thermal stability. SCG incorporation significantly improved the water vapor permeability rate improving or at least preserving the physicochemical properties.

The objectives of this work were to produce nanoemulsions containing 1% (v/v) of Eugenia brejoensis Mazine essential oil (EO) at different rotation speeds (8000 and 12,000 rpm) and evaluate the antimicrobial effects of this EO against Pseudomonas fluorescens (ATCC 13525). Droplet average droplet size, size distribution, surface charge, and functional groups were taken into account. Droplet size was observed to decrease at higher rotation speeds (from 355.63 +/- 21.70 to 143.13 +/- 1.1 nm). Aggregation and sedimentation processes were prevented by a food-grade emulsifier, mainly in the system obtained at 8000 rpm. This stabilizing effect was confirmed by suitable zeta potential values (ca. - 30 mV). Both nanoemulsions presented in vitro inhibitory effect against P. fluorescens. Nonetheless, the nanoemulsion containing ca. 355-nm-dia droplets presented larger inhibition zones. Hence, this nanoemulsion was tested in sliced ham preservation, but decreased inhibitory effects compared to in vitro tests were observed because insufficient oil content was incorporated into the slices. Therefore, while these nanoemulsions presented in vitro antimicrobial effectiveness, their application in real food products may be feasible upon the optimization of their synthesis conditions.

This study evaluates the effect of functional and diet/light claims on acceptance of chocolate dairy desserts. One hundred consumers participated in the tests of sensory acceptability in relation to the attributes of appearance, aroma, flavor, texture and overall liking. Tests were conducted using the same composition of samples and varying only the claims. Internal Preference map using parallel factor analysis and Principal Component Analysis (PCA) was performed using the consumer data. Data showed that consumers evaluated the claims differently. The samples with the addition of prebiotic claim and declaring the functional property of prebiotics were preferred by them. As the samples with the addition of diet/light claims, which received highest scores. It was concluded that the addition of claims may be suitable to be used in a chocolate dairy dessert with high acceptance by consumers.Practical ApplicationsThe role that food industry plays on people's everyday life is undeniable, as well as the importance of diet on the prevention of diseases and its association to health promotion. Food industry has amplified market by providing practical foods and goods for consumers' convenience. The effect of information addition on the label of these foods is a study of great importance for food industries, as contributing to a better targeting of information, as the claims, and thus greater acceptance by consumers.

This paper presents a novel concept for producing chocolate dairy desserts using prebiotic and sucrose substitutes. The quality of chocolate dairy desserts was analyzed by the multiple time-intensity analysis and temporal dominance of sensations (TDS). Time-intensity analysis showed that the sample developed with neotame had a higher intensity of sweetness; the samples with neotame and stevia had a higher intensity of bitterness; and the samples with sucrose, sucralose, aspartame and the integral one had a higher intensity of chocolate flavor. Sucralose and aspartame provided a temporal profile with parameter curves closer to the one sweetened with sucrose, as well as the addition of prebiotics. The TDS analysis also showed a similar profile between the integral sample and the prebiotic light samples with sucralose and aspartame, in relation to the attributes of sweetness, bitterness, milk chocolate flavor, bittersweet chocolate flavor, milk powder, cream and off-flavor. In this context, the addition of prebiotic and replacement of sucrose by sweeteners opens up new opportunities in product development, especially in chocolate formulation for dietetic and functional purposes.Practical ApplicationsTemporal dominance of sensations (TDS) has led to improve a better understanding of temporality behavior of dairy desserts' taste and flavor. In this study, the time-intensity analysis allowed the verification of changes in the perception of a product's attribute over time while TDS provided how the flavor behavior is for consumers during the dairy dessert ingestion and obtained the temporal profile of all attributes related to flavor. These methodologies are complementary and they are very useful for dairy dessert processors and people who work in the functional and sweetener industry.

Evidence has linked excessive salt consumption to the development of chronic degenerative diseases. Therefore, special attention has been given to the consumption of healthier products with reduced sodium contents. This study aimed to develop a Mozzarella cheese with a reduced sodium content using a mixture of salts through acceptance testing and temporal sensory evaluation. The following 3 formulations of Mozzarella cheese were prepared: formulation A (control), which was produced only with NaCl (0% sodium reduction), formulation B (30% sodium reduction), and formulation C (54% sodium reduction). Every formulation was produced using a mixture of salts consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The products underwent sensory acceptance tests, and the time intensity and temporal dominance of sensations were evaluated. The proportions of salts used did not cause strange or bad tastes but did result in lower intensities of saltiness. Mozzarella with low sodium content (B and C) had a sensory acceptance similar to that of traditional Mozzarella (A). Therefore, the use of a mixture of salts consisting of NaCl, KCl, and monosodium glutamate is a viable alternative for the production of Mozzarella, with up to a 54% reduction in the sodium content while still maintaining acceptable sensory quality.