Consumer choice, liking, and preference can be assessed in different ways. We tested the application of a novel method called Hedonext® for the measurement of consumer liking and preference for extra virgin olive oil (EVOO). Consumers were instructed that they would be presented with up to eight olive oils and invited to taste each of them in sequence until they found the oil that they liked or preferred, thus ending the test, and that they would receive that oil as their reward. We compared the outcomes of the Hedonext Method to hedonic ratings on the nine-point hedonic scale of all eight oils, which were then analyzed by preference mapping. A total of 139 and 141 consumers, who consumed EVOO at least once a week and were evenly distributed by age (18–65 years old) and gender (60% women, 40% men), evaluated the set of olive oils from Italy, Spain, or California with Hedonext or the nine-point hedonic scale, respectively. The oils that were chosen most often by consumers in the Hedonext procedure were also the oils that received the highest mean hedonic ratings on the nine-point hedonic scale, and those picked the least often with Hedonext also received the lowest hedonic ratings. Traditional preference mapping from hedonic ratings and an alternative preference mapping approach through Hedonext also produced similar outcomes. The Hedonext Method was shorter to administer and was enjoyed by the consumers who experienced it because of its game-like nature. It does require, though, that the product under testing be perceived as valuable by consumers, as it serves as the reward for their participation. We conclude that the Hedonext Method represents a novel and valuable alternative to the 9-point hedonic scale, particularly for the evaluation of premium or luxury consumer products.

The açaí palm (Euterpe oleracea Mart.) is native to the Amazon region, with its berry containing 30% pulp and 70% seed. While the pulp is widely consumed, the seed, which constitutes most of the fruit’s mass, is typically discarded, generating significant agro-industrial waste. This waste can be repurposed to reduce environmental impacts and promote circular economy practices. Açaí berry seeds are rich in polyphenols and antioxidants, offering potential health benefits, such as preventing obesity, hepatic steatosis, and cancer. This study aims to evaluate açaí berry seed flour for its nutritional and antioxidant properties, contributing to sustainability by using waste from the açaí pulp production. Açaí seeds were dried and ground into flour. Then, they were analyzed for fiber content, phenolic compounds, and antioxidant activity. The results showed a high content of insoluble fibers, including cellulose, hemicellulose, and lignin. The açaí berry seed flour also exhibited significant antioxidant activity, with an IC50% of 3.29 mg/mL, highlighting its potential as a valuable functional ingredient.

Devido à crise climática global, há uma demanda por práticas sustentáveis. Por conseguinte, o objetivo desse trabalho foi estudar as ações sustentáveis entre os indivíduos vegetarianos e onívoros. Trata-se de um estudo observacional e transversal de caráter exploratório-descritivo. Os dados foram coletados a partir de um questionário online. Foi utilizada a Escala Likert de cinco pontos para elaborar as questões. Uma análise prévia dos itens foi executada de modo a assegurar que os itens construídos para medir um determinado construto comum apresentassem correlações moderadas entre eles. Conhecido o número de fatores, realizou-se uma análise fatorial dos eixos principais. A análise de consistência interna baseou-se no cálculo do alfa de Cronbach para cada fator. A partir dos resultados da análise fatorial, novos valores para cada indivíduo foram determinados a partir da média dos valores das variáveis que compuseram cada fator encontrado, nomeados como “Preocupação com empresas e rótulos”, “Consumo agroecológico” e “Consumo de energia”. Os três fatores foram responsáveis por explicar 59,66% da variância total. A partir das cargas fatoriais dos itens, considerando o seu conteúdo, procurou-se nomear os fatores. Observou-se que não houve uma diferença significativa entre vegetarianos e onívoros para os fatores de “Consumo agroecológico” e “Consumo de energia”. Houve um maior interesse pelos vegetarianos estritos para o fator de “Preocupação com empresas e rótulos”. Com isso, percebe-se que a maior preocupação ambiental entre os indivíduos participantes do estudo foi com o impacto do processo produtivo de empresas no meio ambiente. Portanto, os resultados sugerem uma necessidade da Educação Ambiental para a população brasileira.

Reducing sugar consumption is a global need, especially given its relationship with the increase of chronic non-communicable diseases. The Brazilian industry has used apple juice as a substitute for added sugar in fruit beverages. This study aimed to elucidate whether and to what extent apple juice can be reduced without affecting sweetness perception and juice acceptance, thus providing new insights for developing products with a sugar substitute ingredient. Two studies were conducted, both with adults and children. First, five sequential difference thresholds for reducing apple juice into mixed grape nectar estimated the concentrations that could be reduced without affecting the perception of sweetness by 50 adults and 50 children. The second study evaluated the consumers' liking and sensory characteristics using the Check-All-That-Apply test of the five estimated thresholds, by 120 adults and 110 children. The results indicated that it was possible to reduce the apple juice of mixed grape nectar without affecting the perception of sweetness while keeping an adequate acceptance.

Purslane (Portulaca oleracea) and spinach (Spinacea oleracea) are species with elevated levels of oxalic acid, an antinutrient that interferes in the bioaccessibility of minerals such as calcium and iron. Evaluating methods to determine oxalic acid content with reduced matrix interference, such as employing Flame Atomic Absorption Spectrometry (FAAS), can enhance the specificity of determinations. The different matrices of purslane (whole plant, leaves, and juice) and spinach (whole plant) were tested using three extraction methods (M1, M2, and M3). The oxalic acid content was evaluated by UV-vis spectrophotometry and FAAS (Flame Atomic Absorption Spectrometry). The absence of the precipitation step in M1 resulted in high levels of oxalic acid in the investigated matrices. The quantification of oxalic acid by FAAS for M2 (6M HCl for 1 hour at 100°C) and M3 (0.25N HCl for 15 minutes at 100°C) in the samples of purslane leaves and spinach whole plants yielded statistically similar results. However, the analysis by UV-vis spectrophotometry for M2 and M3 showed significant discrepancies in all evaluated samples, suggesting interference from colored compounds in the food matrix. • Comparison of methods of extraction • Comparison of UV-vis spectrophotometer and FAAS in the quantification of oxalic acid • Analysis of antinutrients in plant matrices

Considerando o crescimento da população vegetariana no Brasil e o cenário da pandemia de covid-19, o objetivo do estudo foi identificar mudanças nos hábitos alimentares de vegetarianos adultos brasileiros durante a pandemia. Participaram do estudo 461 vegetarianos, predominantemente pertencentes às classes socioeconômicas B e C, do sexo feminino, com nível superior e residentes na região sudeste do Brasil. A maioria dos participantes relatou mudanças na rotina alimentar. Quanto à preocupação com atitudes sustentáveis, houve concordância para a maioria das sentenças. A amostra do estudo relatou aumento de preços e dificuldades de acesso, principalmente a alimentos in natura, além de preocupação com a sustentabilidade alimentar.

The present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest (V. bahiana, V. chamissonis, V. cribbiana). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose-free milk making vanilla flavored milk samples. Threshold estimation differences of "vanilla flavor," and hedonic and sensory consumer perception of samples were evaluated. A 9-point hedonic scale and the Rate-All That-Apply methodology were used for comparison to the commercial species (V. planifolia) and an artificial essence. All native species showed lower average threshold concentrations than the commercial species extract. There was no significant difference in the perception of "vanilla aroma" between V. cribbiana and the commercial species, and neither V. cribbiana nor V. chamissonis showed significant difference to the artificial essence or V. planifolia extract for "sweet taste." Among the evaluated species, V. cribbiana seemed to show the greatest potential for market success.

Portulaca oleracea Linn. (P. oleracea L.) has recently gained attention as a functional food due to the chemical composition of this plant regarding bioactive compounds. The special attention to the use of P. oleracea as an ingredient in functional food products is also due to the promotion of sustainable food. It is an unconventional food plant, and its consumption may contribute to preserving biodiversity due to its cultivation in a polyculture system. Food sovereignty may be achieved, among other strategies, with the consumption of unconventional food plants that are more resistant in nature and easily cultivated in small places. P. oleracea grows spontaneously and may be found in streets and sidewalks, or it may be cultivated with seeds and cuttings propagation. The culinary versatility of P. oleracea opens up opportunities to explore the development of sustainable, functional food products. This mini-review shows that functional food products developed from P. oleracea are already available at the research level, but it is expected that more scientific literature focusing on the development of P. oleracea functional products with proven anticancer activities may be released in the near future. Polysaccharides, some phenolic compounds, alkaloids, and cerebrosides are associated with the inhibition and prevention of carcinogenesis through in vitro and in vivo investigations. The anticancer activities of P. oleracea, its bioactive compounds, and the involved molecular mechanisms have been reported in the literature. The importance of further elucidating the cancer inhibition mechanisms is in the interest of forthcoming applications in the development of food products with anticancer properties for implementation in the human diet.

Introduction: Due to the increase of the number of vegetarian individuals and the consumption of food targeting this public, the elaboration of healthier plant-based products can be a good alternative for a greater diet diversity of this population. Objective: To elaborate a vegetable product type “cheese” based on white beans added of inulin. Materials and Methods: Three formulations with different concentrations (5, 10 e 15 g) of inulin were elaborated for further moisture, ash, fat matter, protein, carbohydrate, soluble and insoluble fiber analysis developed according to Instituto Adolfo Lutz, and sensory analysis, with 100 assessors following the hedonic test protocols of the Associação Brasileira de Normas Técnicas. Data were submitted to analysis of variance and Tukey test (p<0.05). Foods type “cheese” for vegetarians available in the market were evaluated regarding nutritional quality through labelling data and compared to the elaborated products. Results: The elaborated formulations stood out by protein, fiber, and total fat contents. Results of the sensory analysis showed that there was no significant difference between samples for the attributes analyzed. In relation to the commercial analyzed products, the basis used interfered on the nutritional composition of the product, especially for the vegetable products type “cheese”, without protein value. Conclusion: Results demonstrated that the development of a vegetable product type “cheese” with nutritional quality and functional based on a legume with added inulin, a prebiotic, is possible.

Sweet potato (Ipomoea batatas (L.) Lam.) leaves are commonly used as human foodstuff in some African and Asian countries. Scientific knowledge about the chemical composition and biological properties of these leaves is useful to allow humans to properly use this specific part of this plant. Thus, this study aimed to evaluate the chemical composition, antioxidant and toxicological potentials of the essential oils obtained from the leaves of four cultivars of sweet potatoes (Batata Roxa, IAPAR 69, Beni Imo and Batata-doce Japonesa) grown in Brazil. Essential oils were isolated by hydrodistillation (100 degrees C, 4 hours) and their components were analyzed by GC/MS and GC/FID techniques. The antioxidant activities and the toxicological potentials of these essential oils were determined by ABTS and Artemia salina assays, respectively. Twenty-three compounds were found in these essential oils, with the sesquiterpene group being the major one. The compounds beta-caryophyllene, beta-copaene, gamma-elemene, and beta-elemene were found in concentrations of 1.08 - 28.63% of the essential oil among cultivars. beta-Caryophyllene, alpha-caryophyllene, and beta-cadinene may explain the characteristic aroma of these essential oils. Their moderate antioxidant capacities demonstrated by the mean IC50(Aus) value of (2.53 +/- 0.27) mg mL(-1) could be explained by the synergistic effects of alpha-cadinol, alpha-caryophyllene, gamma-elemene, delta-cadinene, germacrene B, and phytol. The LD50(ASB) values (minimum: 0.60 ppm for cv. Beni Imo; maximum: 4.78 ppm for cv. Batata Roxa) are probably associated with delta-cadinene, alpha-cadinol, phytol, and alpha-caryophyllene. The high cytotoxicity attributed to this kind of essential oil shows that its use as a natural food preservative can be harmful to human health. The use of sweet potato leaves as a human foodstuff must be also considered with caution. As far as we are aware, no studies on the essential oils of these cultivars of sweet potato grown in Brazil were previously reported in the literature. (C) 2021 SAAB. Published by Elsevier B.V. All rights reserved.

Introdução: Em virtude do aumento no número de indivíduos vegetarianos e do consumo de alimentos voltados para esse público, a elaboração de produtos de base vegetal mais saudáveis pode ser uma boa alternativa para maior variabilidade na dieta dessa população. Objetivo: Elaborar um alimento vegetal tipo “queijo” à base de feijão branco acrescido de inulina. Materiais e Métodos: Foram elaboradas três formulações com diferentes concentrações (5, 10 e 15g) de inulina para posterior análises de umidade, cinzas, lipídeos, proteínas, carboidratos, fibra solúvel e fibra insolúvel, realizadas segundo o Instituto Adolfo Lutz, e sensorial, com 100 avaliadores seguindo os protocolos para teste hedônico das normas da Associação Brasileira de Normas Técnicas. Os dados foram submetidos a análise de variância e teste de Tukey (p<0,05). Alimentos tipo “queijo” para vegetarianos disponíveis no mercado foram avaliados quanto à qualidade nutricional pelos dados de rotulagem e comparados aos produtos elaborados. Resultados: As formulações elaboradas se destacaram pelo teor de proteínas, fibras e gordura total. Os resultados da análise sensorial mostraram que não houve diferença significativa entre as amostras para os atributos analisados. Em relação aos produtos comerciais, observou-se que a base utilizada interferiu na composição nutricional do produto, com destaque para os produtos tipo queijo vegetal, sem valor proteico. Conclusões: Tais resultados mostraram que é possível o desenvolvimento de um produto tipo “queijo” de origem vegetal com qualidade nutricional e funcional à base de leguminosas com adição de inulina, um prebiótico.

A pandemia de COVID-19 fez aumentar o interesse por alimentos de conforto. Diversas pesquisas têm demonstrado mudanças no comportamento e/ou hábitos alimentares da população na busca por uma alimentação “confortável”, ou seja, por alimentos capazes de promover bem-estar e consolo aos indivíduos. Baseando-se no conceito altamente heterogêneo de alimentos confortantes, esta pesquisa teve como objetivo compreender as mudanças alimentares da população e associá-las à procura por alimentos de conforto durante a pandemia de COVID-19. Trata-se de uma revisão narrativa com busca sistematizada por artigos publicados de 11 de março de 2020 a 31 de dezembro de 2021 nas bases de dados da PubMed, Web of Science e Embase, utilizando descritores combinados com auxílio de operadores booleanos: (COVID-19 OR Sars-CoV-2) AND (feeding behavior OR food habit* OR comfort food OR eating emotional). Foram incluídos 23 artigos originais, totalizando 120.569 pessoas avaliadas, com predomínio de estudos transversais e população adulta. Foram observadas tanto mudanças alimentares positivas, tais como: aumento no consumo de frutas, verduras e legumes, maior adesão à dieta do mediterrâneo e aumento de consumo de preparações caseiras, assim como as negativas: aumento no consumo de alimentos ricos em açúcares e/ou gorduras, maior consumo de alimentos ultraprocessados, lanches rápidos, salgadinhos e comida industrializada. Conforme a taxonomia situacional de alimentos confortantes, descrita por Julie Locher (comidas nostálgicas, comidas de indulgência, comidas de conveniência e comidas de conforto físico), e as características altamente idiossincráticas desta categoria de alimentos, esta revisão sugere que possa existir uma relação positiva entre as mudanças alimentares decorrentes da pandemia de COVID-19 e a busca por alimentos capazes de promover bem-estares físico e/ou emocional ao indivíduo.

Introdução: Em virtude do aumento no número de indivíduos vegetarianos e do consumo de alimentos voltados para esse público, a elaboração de produtos de base vegetal mais saudáveis pode ser uma boa alternativa para maior variabilidade na dieta dessa população. Objetivo: Elaborar um alimento vegetal tipo “queijo” à base de feijão branco acrescido de inulina. Materiais e Métodos: Foram elaboradas três formulações com diferentes concentrações (5, 10 e 15g) de inulina para posterior análises de umidade, cinzas, lipídeos, proteínas, carboidratos, fibra solúvel e fibra insolúvel, realizadas segundo o Instituto Adolfo Lutz, e sensorial, com 100 avaliadores seguindo os protocolos para teste hedônico das normas da Associação Brasileira de Normas Técnicas. Os dados foram submetidos a análise de variância e teste de Tukey (p<0,05). Alimentos tipo “queijo” para vegetarianos disponíveis no mercado foram avaliados quanto à qualidade nutricional pelos dados de rotulagem e comparados aos produtos elaborados. Resultados: As formulações elaboradas se destacaram pelo teor de proteínas, fibras e gordura total. Os resultados da análise sensorial mostraram que não houve diferença significativa entre as amostras para os atributos analisados. Em relação aos produtos comerciais, observou-se que a base utilizada interferiu na composição nutricional do produto, com destaque para os produtos tipo queijo vegetal, sem valor proteico. Conclusões: Tais resultados mostraram que é possível o desenvolvimento de um produto tipo “queijo” de origem vegetal com qualidade nutricional e funcional à base de leguminosas com adição de inulina, um prebiótico.

This research measured the sensory characteristics and consumer acceptance of 15 cultivars of cantaloupe. Eleven trained panelists assessed melons by descriptive analysis. Northern California consumers (n = 171) evaluated the melons for overall, appearance, flavor, and texture liking on the 9-point hedonic scale and the adequacy of ripeness, sweetness, and firmness on a 5-point just-about-right (JAR) scale. Twenty-two sensory attributes differed significantly among the melons. CaldeoDF, Caldeo, Globstar, RML0499, and Caribbean Gold showed higher firmness, crunchiness, and denser textures. Impac presented higher watermelon flavor, bitterness, and sourness. Caldeo, CaldeoDF, Globstar, Magellan, and Sol Real had higher overall intensity, sweetness and oversweet flavor, longer-lasting aftertaste, and salivating mouthfeel. Consumers liked Magellan, Acclaim, and Primo most, and Aphrodite and Impac least, and the harvesting period was not critical to consumer acceptance. Sweet, oversweet flavor, and intense orange and richness of color were drivers of overall liking. Preference clustering identified three groups of consumers with distinct sensory preferences and favorite cultivars. JAR data showed Acclaim, Magellan, Primo, and Saguaro were just right for ripeness and so was Acclaim for firmness. All melons were judged not sweet enough. Growers and distributors could use the information from this research to improve the quality and appeal of the cantaloupe melon offering in the United States. PRACTICAL APPLICATION: We profiled the sensory attributes and measured consumer liking of 15 cantaloupe cultivars. Our findings should benefit producers and consumers equally as they identified those cultivars with the most promising sensory traits and they uncovered preference segments among a population of Northern California consumers as well as drivers of liking for those segments.

New food products aimed at delivering specific nutritional requirements must also be subjected to sensory tests to guarantee high acceptance. The effect of information on sensory perception of foods is widely studied and the types of information often investigated are category, nutrition information, composition, product knowledge, applied technology and price. Several studies showed significant effects on acceptance and purchase intention. However, there is a lack of research on the effect of the location of sensory evaluation laboratories, an important variable given that most sensory evaluation laboratories are located in universities and research centers. In this context, two institutional locations were chosen in order to test their influence on consumer acceptance (n=130): Chemistry Location (School of Chemistry, Federal University of Rio de Janeiro) and Nutrition Location (School of Nutrition, Federal University of Rio de Janeiro State). The main hypothesis was that consumer acceptance might be significantly influenced by the institutional location where the sensory evaluation took place. Other hypotheses tested were: Does the degree of processing of the product impact the location effect? Does the degree of processing impact consumers’ attitudes? Among other findings, PLS regression showed that the acceptance of the highly processed food was significantly (p<0.05) lower when tested at the Nutrition Location. This is possibly due to the fact that consumers do not expect an institution like the Nutrition Location to perform a test with a highly processed food product. Results suggest that sensory evaluation laboratories located in nutrition related institutions should take into consideration the degree of processing of the products that will be tested with consumers. Other variables found to be significant decreasing the acceptance of a highly processed food were “Pleasure”, “Interest in natural products” (Health and Taste Attitude Scale) and age.

Buriti oil has an excellent nutritional profile. This study aimed at elaborating buriti-flavored oil for culinary purposes. Viscosity, fat acids, smoke point, carotenoids, color, and sensory analysis were carried out. Buriti oil showed viscosity similar to olive oil. Its fat acids demonstrated high level of 9-omega. A low smoke point was observed, suggesting this oil should not be heated on cooking. The high carotenoid content probably relates to the high value of parameter a*. Flavored buriti oils containing buriti (50 or 25%) and olive oil (50 or 75%), relish (2%), basil (2%), and rosemary (4%) were suggested for production and commercialization. This innovative product can be a way to have buriti oil in the population's diets.

Euterpe oleracea, Mart. is a palm tree widely distributed in South America and the juice which is prepared from its eatable pulp is popularly called “açaí” in Brazil. It has a high nutritional value consisting mainly of fat, fiber and vitamin and minerals, but is also rich in anthocyanins, phenolic compounds and demonstrates high antioxidant capacity. The aim of this study was to evaluate North American consumers' acceptance, intention to purchase and attitudes towards different açaí-based products available in the US. Acceptance and purchase intention tests were carried out with 155 consumers for seven different açaí-based products. Demographics and attitudes were also measured in an exit survey. A sorbet, a juice and a smoothie were the most liked products but purchase intentions were relatively low. Overall liking was driven by liking for flavor and aftertaste of the products. Consumers' segmentation based on acceptance revealed three groups, with a segment of açaí likers and another of dislikers. Most consumers had heard of açaí (83.9%) and 55.5% had tasted it before. Consumers knew açaí was healthy, nutritive, and rich in vitamins, minerals and antioxidants; however they did not know that açaí was oily, rich in fiber and that it may prevent degenerative diseases. Most participants showed low food neophobia (67.7%) and 51% scored high in general health interest. A promising market for açaí-based products among American consumers maybe women and health conscious consumers.

O Brasil é o maior produtor, consumidor e exportador da bebida açaí produzida a partir dos frutos do açaizeiro. Esta bebida ou a polpa de açaí são normalmente comercializadas a temperatura ambiente ou na forma congelada, levando à perdas nutricionais importantes. Este trabalho objetivou analisar alguns nutrientes da polpa de açaí liofilizada. Os resultados de determinações analíticas mostraram que esse produto na forma de pó é um alimento altamente calórico, 489,39 Kcal/100 g de polpa liofilizada principalmente em função dos altos conteúdos de lipídeos (40,75%), dos quais 52,70% representado pelo ácido oléico (C18:1) e 25,56% pelo palmítico (C16:0). O teor de carboidratos totais foi de 42,53% ± 3,56 e o de proteínas foi de 8,13 g ± 0,63 por 100 g de açaí liofilizado. Na avaliação do perfil de minerais foi demonstrado que o potássio (900 mg/100 g de polpa de açaí liofilizado) e o cálcio (330 mg/100 g de polpa de açaí liofilizada) foram os minerais observados em maior abundância. O magnésio também apresentou concentrações importantes (124,4 mg em 100 g de polpa liofilizada), diferente do ferro (4,5 mg em 100 g de polpa liofilizada). Diante dos resultados obtidos na avaliação da composição nutricional da polpa de açaí liofilizada, é possível concluir que esse processo pode ser considerado como uma excelente alternativa de conservação dessa polpa devido a presença de importantes componentes nutricionais encontrados na mesma.Brazil is the biggest producer, consumer and exporter of açaí drink, made from the açaí palm's fruit. This drink or açaí pulp is usually commercialized under room temperature or in a frozen way resulting in important nutritional losses. This study aimed to evaluate some nutrients from the lyophilized açaí pulp. Humidity, total solids, ash and total lipids values were analyzed using the AOAC method. Carbohydrates including fibers were calculated by difference and the total nitrogen values were investigated by AACC method. Mineral concentration was analyzed in a mass spectrophotometer and fats by methyl esters preparation identified in a gas chromatography. Results from analytical determinations showed that the powder product is a very caloric food, 489.39 Kcal/ 100 g lyophilized pulp, specially due to the high lipid contents (40.75%), from which 52.70% are represented by oleic acid (C18:1) and 25.56% by the palmitic (C16:0). Total carbohydrate content was 42.53% ± 3.56 and the protein's was 8.13 g ± 0.63/100 g. Mineral profile evaluation demonstrated that the potassium (900 mg/100 g lyophilized açaí) and the calcium (330 mg/100 g lyophilized açaí) were the minerals observed in abundance. Magnesium has also shown important concentrations (124.4 mg/100 g lyophilized açaí), different from the iron (4.5 mg/100 g lyophilized açaí). Based on the results obtained on the nutritional composition evaluation of the lyophilized açaí pulp, it is possible to conclude that this process can be considered as an excellent alternative for preserving this pulp due to the important nutritional compounds found in it.