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The high sugar consumption in Brazil, linked to the rise in chronic diseases, underscores the need for strategies that promote a reduction in sugar consumption among the population. Reducing sugar in food formulations can compromise important technological characteristics, such as texture. The use of ora-pro-nóbis mucilage has proven to be a promising technological alternative. However, its bitter taste represents a sensory challenge. The aim of this work was to evaluate the effects of applying ora-pro-nóbis mucilage to sugar-reduced muffins on the perception of bitter taste. Quantification of compounds responsible for the bitter taste in ora-pro-nóbis mucilage was obtained. A sensory panel to evaluate bitter taste was selected and trained. Dilution and ranking tests were applied. Hedonic and word association tests were used to determine the preferred formulation. The free amino acid profile and the content of tannins, catechins, and total flavonoids indicate a mucilage with potential for a sensory perception of bitterness, as confirmed by the sensory panel. The reduced-sugar muffin with ora-pro-nóbis added was accepted by consumers. The muffin with 0.2% ora-pro-nóbis mucilage had an acceptance rate of 88.7%, and no "Bitter" or negative mentions appeared in the word association test.

The aim of this study was to evaluate the effectiveness of thermal treatment in reducing the microbial load of wild passion fruit (Passiflora cincinnata) peel flour, aiming for its safe use as a food ingredient. Peels were sanitized with a 200 ppm chlorine solution for 15 min, dried at 55 °C, and ground; however, microbial counts remained above acceptable limits. A preliminary test at 65 °C confirmed the absence of contamination exceeding legal thresholds, and the flour was subsequently thermally treated at 65 °C for 24 h. Microbiological analyses were conducted for molds, yeasts, Escherichia coli, Bacillus cereus, and Salmonella. Fungal counts were log₁₀-transformed and statistically analyzed using analysis of variance and Tukey’s test (p < .05). Results showed a significant reduction in fungal load after thermal treatment, with Bacillus, E. coli, and Salmonella absent or below detectable limits. Enterobacter/Klebsiella group microorganisms were detected in raw peels and 55 °C dried flour, indicating contamination of the raw material. Thermal treatment at 65 °C reduced microbial loads to levels compliant with current Brazilian regulatory legislation. The study emphasizes the importance of validating thermal processes to ensure the microbiological safety of flours and recommends further research on the preservation of nutritional and bioactive compounds under these conditions.

The growing demand for more personalized, functional, and sensorially appealing foods has driven the adoption of computational approaches in the food sector. In this context, the application of artificial intelligence to sensory science emerges as a promising alternative to automate evaluations, predict consumer preferences, and enhance innovation in food products. The aim of this study was to map the international scientific output on the topic through a bibliometric analysis of 735 articles indexed in the Web of Science database between 1991 and 2025. The Bibliometrix (R) and VOSviewer software tools were used to extract indicators of productivity, impact, collaboration, and thematic structure. The results show a significant growth in publications since 2016, with a strong concentration in the last 5 years. China, India, and Brazil rank among the most productive countries, with notable contributions from authors based in Australia and East Asia. The co-occurrence analysis revealed seven thematic clusters, highlighting approaches based on machine learning, neural networks, computer vision, and electronic sensors. This study contributes to the understanding of the field’s evolution and provides insights to inform research and development strategies in the food sector.

Proteins derived from animal, plant, and microalgae sources are increasingly recognized as essential functional ingredients in various fields, ranging from medicine to food science. To enable long-term storage, transportation, and incorporation into food systems, protein extracts are commonly subjected to dehydration processes, which may significantly alter their structural integrity and functional properties. This narrative literature review examines current dehydration strategies applied to food protein extracts, isolates, and concentrates, with particular emphasis on their effects on protein denaturation and techno-functional characteristics. The review compares findings from animal-based, plant-based, and microalgae-derived proteins processed through freeze drying, spray drying, vacuum drying, oven drying, and non-thermal dehydration approaches. Across protein sources, dehydration-induced denaturation depends on the protein and on extraction and drying conditions. Freeze drying generally preserves protein functional properties, although its advantages over other methods, such as spray drying, are not universal when processing conditions are optimized, and it also has high operational and capital costs. Spray drying, despite higher thermal exposure, can enhance the protein functional properties with controlled residence times. Overall, this review identifies knowledge gaps in comparative dehydration behavior across protein sources.

The traditional methods used in the preparation of high-extract blending components for Marsala-type wines are characterized by high labor, energy, and financial demands. Moreover, the absence of more advanced technological schemes and insufficient research on the influence of certain factors on the physicochemical composition of Marsala wine material remain unresolved issues. The aim of this study was to investigate the effect of various technological factors on the physicochemical composition of Marsala wine material. The use of Selloviridin QZX, Sellofoetidin, and Pektofoetidin Q10X enzyme preparations, as well as different extracts, in the preparation of Marsala blending components contributed to the intensification of the process. Compared with traditional methods, this approach required fewer vessels, less energy and labor input, and a smaller production area. Using the pure Rkasiteli grape variety ensured the production of wine samples with higher extract content compared to the blend of Rkasiteli and Bayanshira varieties. The greatest increase in the amount of phenolic compounds was observed when the Selloviridin QZX enzyme preparation was applied, whereas a relatively smaller increase occurred with the Pektofoetidin Q10X preparation. The Sellofoetidin preparation showed intermediate results. In comparison with the control samples produced by the “white method,” the wine samples prepared with the addition of enzyme preparations contained significantly higher amounts of extracted substances. The experimental samples were rated 0.21–0.30 points higher than the control, with wines produced from pure Rkasiteli grapes being considered superior to those obtained from the Rkasiteli-Bayanshira blend. To further enrich the composition of blending components, grape stem and pomace extracts were used. A comparative analysis of different extractants showed that fortified musts with 26.1% alcohol strength and fortified acidic wine extractants of the same strength were evaluated as the most effective. The samples containing extracts were distinguished by significantly higher concentrations of aromatic compounds, such as vanillin, jasmine aldehyde, and others, compared with the analogous samples.

Strategies to reduce sugar consumption are still necessary, given that, in populous countries such as Brazil, the consumption of added sugar remains high. Excessive sucrose consumption is associated with the increasing prevalence of diseases, prompting the food industry and public health sectors to explore strategies such as the use of sweeteners and other ingredients to reduce or replace sucrose. This study aimed to determine the equivalence and sweetness potency of natural sucrose substitutes (fructooligosaccharides, stevia, xylitol, and isomaltulose) in yogurts, analyze their temporal sweetness behavior, characterize their sensory profile, and assess consumer acceptance. The equivalent concentrations for sucrose sweetness (5.10%) were stevia (0.0263%), fructooligosaccharides (23.88%), xylitol (6.10%), and isomaltulose (18.20%). Time-intensity analysis revealed that the samples exhibited a temporal sweetness profile very similar to sucrose, with fructooligosaccharides and isomaltulose showing the highest sweetness intensities. In the check-all-that-apply test, fructooligosaccharides and isomaltulose samples were primarily characterized by texture attributes and were positioned opposite to stevia and xylitol samples. Consumers preferred yogurts added with isomaltulose, fructooligosaccharides, and sucrose. Therefore, replacing sucrose with a prebiotic fiber and natural sweeteners in yogurts is a viable strategy, considering sensory characteristics and consumer acceptability.

Capparis spinosa L. is a perennial plant adapted to hot, arid environments, commonly found among rocks and sandy soils across parts of Europe, Africa, and Asia. Despite its limited global distribution, its unopened flower buds hold the highest commercial value. This study aimed to identify publication metrics to provide a comprehensive overview of the evolution of research on this species. Scientometric tools, which assess scientific development over time based on quantitative indicators, were employed to track and analyze trends in the field. The Web of Science database and the Rayyan® application were used to conduct a bibliographic survey. Results indicate that C. spinosa has long been used in traditional medicine to treat various ailments, with different plant parts—stems, leaves, fruits, and flowers—studied in relation to the cultural and medicinal practices of specific regions. Research has also examined the plant’s adaptation to harsh climates and its properties as a salted delicacy. Investigations have focused on taxonomy, chemical composition, and potential health benefits. Overall, findings suggest that while C. spinosa remains a relevant subject of scientific inquiry, the body of knowledge produced is still strongly concentrated in countries with historical and cultural ties to the species.

The demand for healthier sweeteners has increased due to the risk of premature mortality associated with the consumption of sugar-sweetened beverages. Non-centrifugal cane sugar (NCS) appears to be a good option with positive health effects. However, there is no information on the effects of NCS when used as a substitute for sweetening beverages. This work aimed to compare the exposure of ad libitum access to NCS and sucrose solutions. Three groups of Wistar rats (n=12) were exposed over 8-weeks to standard diet and 10% granulated NCS solution (NCS), 10% sucrose solution (SS) and water (C). NCS solution generated the highest drinking intake (142.27±26 mL/day, P< 0.05) among groups. Compared to C (20.61±10 g/day, P< 0.05), NCS and SS significantly reduced their food intake. Of their total caloric intake, 67% (NCS) and 63% (SS) came from the sweetened fluid. NCS and SS developed a larger abdominal circumference and higher adiposity index. The highest values ​​for glucose and lipid profile were found in NCS. In conclusion ad libitum access to NCS led to a high, sustained, and escalating drinking pattern, with detrimental health effects. Therefore, it is essential to consider the amount of consumption when recommending functional sweetener products.