Publications by authors named "Caique Dos Santos Rocha"
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A "Check All That Apply" test with emojis and the Food Technology Neophobia scale were used.
View Article and Find Full Text PDFHigh-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity.
Food Res Int
November 2023
Article Synopsis
- High-intensity ultrasound (HIUS) was used instead of pasteurization for a water-soluble Baru almond extract to create probiotic fermented beverages.
- Four different formulations were tested: untreated, pasteurized, ultrasound before fermentation, and ultrasound after fermentation, with various impacts on nutrient quality and consumer acceptance.
- The formulation that used HIUS after adding probiotics (U-BEF) not only reduced fermentation time and improved probiotic survival but also enhanced sensory properties, suggesting it may be a better processing method than traditional pasteurization.
Food allergies are known as the public health problem, affecting people of all age groups, but more commonly in babies and children, with consequences for nutritional status and quality of life. The increase in the consumption of healthy foods has consequently led to an increased demand for functional foods with specific health benefits. Thus, the pharmaceutical industry's interest in natural products has grown every time and is therefore considered as an alternative to synthetic drugs.
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