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Passiflora plants are strategic in the context of biodiversity for food and nutrition. We applied the procedures of a systematic review protocol to study the state of the art on identification of phenolic compounds from Passiflora plants. An automated literature search was conducted using six databases and a combination of seven keywords. All the analytical, chromatographic, and spectroscopic methods were included. The studies were classified according to their method of identification, phenolic classes, and method of extraction. In total, 8,592 abstracts were found, from which 122 studies were selected for complete reading and 82 were selected for further analysis. Techniques of extraction, evaluated parts of the plant and methods of identification were systematized. Studies with leaves were most conspicuous (54.4%), 34 species of Passiflora were evaluated and orientin, isoorientin, vitexin, isovitexin were commonly found structures. A High Performance Liquid Chromatography-diode array detector was the technique most applied, with which the same structures were identified all through the studies, although other unknown structures were detected, but not elucidated. The use of Nuclear Magnetic Resonance and Mass Spectrometry, which are more sensitive techniques, needs to be intensified, to identify other unconventional compounds detected in Passiflora, to enhance the comprehension of the bioactive compounds in these plants.

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The presence of added sugars (AS) in the diet is associated with increased risk of obesity and other chronic diseases. We assessed sensory impact of lowering AS in orange nectar, aiming at new WHO sugar guideline. Ideal sweetness by just-about-right (JAR) tests (60 consumers), difference and rejection thresholds (36 and 35 assessors), and acceptance and sensory profile by Check-all-that-apply (CATA) tests (100 consumers) were performed. JAR test comprised six concentrations of AS from 12% down to 4.5%. Thresholds tests comprised orange nectars at reference sugar concentration (10%) and at lower sugar levels. Acceptance and CATA tests compared reference, ideal sweetness and thresholds concentrations. There were two groups of consumers; one with ideal sweetness lower at 5.5% AS and another with ideal sweetness at standard 10.5% AS. The average ideal sweetness among all consumers was 7.3% AS. The difference threshold from the reference at 10.5% AS was at 8.5% AS and the rejection threshold was 7.2%. Overall acceptance of nectar with 8.5% and 7.2% AS was similar to reference and higher than acceptance of nectar with 5.5%. However, after cluster analysis, nectars with 5.5% AS did not differ from nectars with 8.5% or 7.2% AS, suggesting the possibility of a gradual reduction until 5.5% in the long term. Lowering AS to 7.2% or 5.5% caused significant changes in viscosity, sweet odor, bitterness and sweetness in comparison to the reference concentration. Lowering sugar from 10% to 8.5% did not affect acceptance or sensory attributes, and could be indicated for a first reduction. Results indicate that a gradual reduction to 7.2% and 5.5% would be feasible. Reductions can remove 3150-9450 tons of sugar per year from the Brazilian diet resulting in healthier beverages.

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The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.

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O objetivo deste trabalho foi determinar a aceitabilidade de batatas minimamente processadas. (...) A análise sensorial foi realizada por meio de teste de aceitabilidade a cada 3 dias de armazenamento e por questionário de aplicação domiciliar. Os consumidores receberam embalagens de batatas minimamente processadas e uma ficha de avaliação com caracterização sócio-econômica, hábitos de consumo de batatas e de produtos minimamente processados, avaliação das características do produto embalado e avaliação sensorial no produto cozido em domicílio. Participaram 70 mulheres e 48 homens, classes A, B e C, entre 20 e 65 anos, todos consumidores habituais de batatas e 79,7 por cento consumidores de produtos minimamente processados. Quanto à aceitação do produto embalado, observou-se que 41,7 por cento, moderadamente e 13 por cento foram indiferentes às batatas minimamente processadas. As batatas pareciam frescas para 93,9 por cento dos provadores e pouco frescas para 6,1 por cento consideraram-nas levemente escurecidas. Após o cozimento, as batatas foram bem aceitas para todos os atributos avaliados. Os resultados obtidos permitem concluir que os produtos processados apresentaram aspectos de frescor e foram bem aceitos antes e após a cocção; assim como os tratamentos aplicados à matéria-prima promoveram adequado controle do escurecimento enzimático e ampliaram a vida de prateleira dos produtos.

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RESUMO

O objetivo deste trabalho foi determinar a aceitabilidade de batatas minimamente processadas. (...) A análise sensorial foi realizada por meio de teste de aceitabilidade a cada 3 dias de armazenamento e por questionário de aplicação domiciliar. Os consumidores receberam embalagens de batatas minimamente processadas e uma ficha de avaliação com caracterização sócio-econômica, hábitos de consumo de batatas e de produtos minimamente processados, avaliação das características do produto embalado e avaliação sensorial no produto cozido em domicílio. Participaram 70 mulheres e 48 homens, classes A, B e C, entre 20 e 65 anos, todos consumidores habituais de batatas e 79,7 por cento consumidores de produtos minimamente processados. Quanto à aceitação do produto embalado, observou-se que 41,7 por cento, moderadamente e 13 por cento foram indiferentes às batatas minimamente processadas. As batatas pareciam frescas para 93,9 por cento dos provadores e pouco frescas para 6,1 por cento consideraram-nas levemente escurecidas. Após o cozimento, as batatas foram bem aceitas para todos os atributos avaliados. Os resultados obtidos permitem concluir que os produtos processados apresentaram aspectos de frescor e foram bem aceitos antes e após a cocção; assim como os tratamentos aplicados à matéria-prima promoveram adequado controle do escurecimento enzimático e ampliaram a vida de prateleira dos produtos.(AU)

This work was carried out to determine fresh-cut potato acceptability. 'Agata' potatoes, grade "primeirinha", were minimally processed as baby potatoes, immersed in acid citric (3%), eritrorbic acid 5%, centrifuged, packed under modified atmosphere with 10% C02 and 2% O2 (balance N2 - 88%), and then stored at 5°C for 9 days. Samples wereevaluated in domiciliary acceptance test (test of acceptability) after 0, 3, 6 and 9 days of storage. For testing the product, consumers were given a package of fresh cut potatoes and a questionnaire that included questions about economic characterization, potatoes and fresh cuts consumption habits, packed product evaluation and sensory evaluation of the product cooked in domicile. Evaluation group was formed by 70 women and 48 men,from A, B and C economic categories, ages between 20 and 65 years old, all potato consumers, and 79,7% consumersof fresh cuts. About the acceptance of the packed product, it was observed that 47.0% of the panel members had liked it extremely, 41.7% had liked it moderately and 11.3% were indifferent to fresh cut potatoes. Potatoes seemed fresh for 93.9% of the panel members, and little fresh for 6.1 %. For 92.2% of the panel, potatoes did not present browning, and for 6.1 % it was considered slightly browned. After cooking, potatoes were well accepted for all the attributes evaluated. It was concluded that fresh cut potatoes showed fresh aspect, good browning control, good shelflife and good levei of accepted in packed and cooked forms. (AU)

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