In the Western world, the successful introduction of insect consumption may need awareness of insect ingredient benefits, and consumers’ anticipation of insect-based foods with sensory quality is crucial. The objective of this study was to develop protein-rich nutritional chocolate chip cookies (CCC) from cricket powder (CP) and analyze their physicochemical, liking, emotions, purchase intent, and sensory properties. The CP additions levels were 0%, 5%, 7.5%, and 10%. Chemical composition, physicochemical, and functional properties were analyzed using individual and mixed CP and wheat flour (WF). The proximate composition of CP mainly consisted of ash (3.9%), fat (13.4%), and protein (60.7%). In vitro protein digestibility of CP was 85.7%, whereas the essential amino acid score was 0.82. The CP inclusion significantly impacted the WF functional and rheological properties in all given incorporation levels in flour blends and doughs. The incorporation of CP produced darker and softer CCC, resulting from the effect of the CP protein. Adding 5% of CP did not impact the sensory attributes. Purchase intent and liking improved by using 5% of CP after panelists had revealed the beneficial information regarding CP. Concerning emotion terms, “happy” and “satisfied” significantly decreased while the negative emotion term “disgusted” increased among the highest CP substitute levels (7.5% and 10%) after beneficial information. Overall liking, flavor linking, education, consumption intent, gender, age, and positive emotion term “happy” were significantly assertive predictors affecting purchase intent.

The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide and 5-hydroxymethylfurfural, sensory characteristics and electronic nose data. In total, 70 different volatile compounds were detected and grouped into 15 chemical families. The greatest percentage of these compounds were furans, pyrazines, pyridines and aldehydes. The positive aroma detected had the intensity of coffee odor and a roasted aroma, whereas the negative aroma was related to a burnt smell. A linear relationship between the toxic substances and the sensory defect was established. A high sensory defect implied a lower content of acrylamide and a higher content of 5-hydroxymethylfurfural. Finally, electronic signals were also correlated with the sensory defect. This relationship allowed us to predict the presence of these contaminants in the roasted coffee beverage with an indirect method by using this electronic device. Thus, this device may be useful to indirectly evaluate the chemical contaminants in coffee beverages according to their sensory characteristics.

This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential of lactic acid bacteria to carry out these transformations. This review paper also covers the spectrum of traditional and emerging fermented plant foods. Fermentation with lactic acid bacteria represents an accessible and appropriate strategy to increase the daily consumption of legumes and vegetables. Often, lactic fermentation is carried out spontaneously following protocols firmly rooted in the culture and traditions of different countries worldwide. Fermented plant products are microbiologically safe, nutritious, and have pleasant sensory characteristics, and some of them can be stored for long periods without refrigeration. Controlled fermentation with selected lactic acid bacteria is a promising alternative to guarantee high-quality products from a nutritional and organoleptic point of view and with benefits for the consumer’s health. Recent advances in genomics and molecular microbial ecology predict a bright future for its application in plant fermentation. However, it is necessary to promote molecular approaches to study the microbiota composition, select starters aimed at different legumes and vegetables, generate products with nutritional properties superior to those currently available, and incorporate non-traditional vegetables.

Medicinal plants have various beneficial conditions for humanity, one of them is its medicinal contribution due to the presence of phytochemicals and antioxidants, characterized by these bioactive compounds as the main source of nutraceuticals. The fruit of Cassia grandis, traditionally known as carao, is a plant that is attributed antimicrobial and medicinal properties. The objective of this work was to determine the bromatological, mineralogical composition and bioactive molecules of carao in the department of Choluteca (Honduras). Total phenolic compounds determined by the Folin-Ciocateau method resulted in higher concentrations in the seeds 11.1±0.3 mg EAG 100 g-1. The antioxidant activity was also found to be higher in carao seeds, with concentrations of 7.31±0.11 μg g-1 of DPPH and total carotenoids showed higher concentration in the pulp with a concentration of 4.12±0.11 μg mL-1. Among the macro minerals, high concentrations of magnesium and calcium stand out in the seed with a concentration of 18.27±0.14 mg 100 g-1 and 7.31±0.23 mg 100 g-1 respectively. Among the microminerals, iron stands out in higher concentrations than in the rest of the microminerals being higher in the shell with concentrations of 1.71±0.23 mg 100 g-1 followed by manganese in concentrations of 0.51±0.12 mg 100 g-1.

In this research, nine fruits cultivated in Northern Amazon were studied: Abiu, acerola, araçá, bacupari, biribá, camu-camu, fruta-do-conde, graviola and taperebá, with the objective of carrying out a proximate and nutritional study of the pulps of the Northern Amazon fruits. They were graviola (76.83 ± 0.02 Kcal 100 g-1), bacupari (53.15 ± 0.02 Kcal 100 g-1) and fruta-do-conde (46.66 ± 0.02 Kcal 100 g-1). Among the macronutrients, potassium with high concentration stood out, especially in graviola (541.16 ± 0.24 mg.100 g-1) and biribá (468.21 ± 0.13 mg 100 g-1). Among the micronutrients, iron concentrations was high in araçá pulp (3.04 ± 0.02 mg 100 g-1), and abiu was abundant in zinc (3.71 ± 0.02 mg 100 g-1) and manganese (6.61 ± 0.11 mg 100 g-1). The presence of cobalt at the level of traces in some of the pulps studied stood out. The Pearson correlation coefficient was evaluated, as well as the statistical treatment by multivariate analysis Principal Component Analysis (PCA) to establish the correlation between the variables studied. Key words: Amazonian fruit, functional food, nutrients.

This study aimed to examine the prebiotic effect of Carao (Cassia grandis) pulp powder on the probiotic characteristics of Lactobacillus acidophilus regarding the viability, enzymatic activity, lysozyme resistance, bile and acid tolerances, and tolerance to gastric juices. Carao powder was used at 0% (control), 1%, 2%, and 3% (w/v). Acid and lysozyme tolerance were determined at 0, 30, 60, 90, and 120 min of incubation, whereas bile tolerance was analyzed at 0, 4, and 8 h. The gastric juice tolerance was determined at pH 2, 3, 4, 5, and 7 during 0 and 30 min of incubation. The protease was evaluated at 0, 12, and 24 h of incubation. The bacterial viability experiment was carried out for 10 h, taking readings every hour. Low-acidity conditions were used, and no significant differences were found between the control and the different Carao concentrations added to the L. acidophilus viability study. The Carao samples at 2% and 3% had significantly (p < 0.05) higher counts for bile and lysozyme resistance and higher protease activity when compared to control samples. On the other hand, Carao addition did not impact bacterial viability, acid tolerance, and gastric juice resistance. Thus, Carao pulp powder at different concentrations could act as a prebiotic source to enhance the development of L. acidophilus during gastrointestinal digestion.