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This study aimed to evaluate the antimicrobial activity of the aqueous extract from jaboticaba skin against important foodborne bacteria and fungi and its stability.

Jaboticaba skin aqueous extract (at ratio of 10 g L-1) was tested against Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Escherichia coli. Stability of the anti-staphylococcal activity, total phenolics, monomeric anthocyanins, tannins, phenolic acid content were measured and statistically correlated.

The residue extract inhibited L.monocytogenes, S.aureus, B.cereus and E.coli growth but was not effective against fungi and was stable to the thermal treatments, remaining with its inhibitory activity against S.aureus. When stored for 14 days at 25 °C with an incidence of light, there was a reduction in the antibacterial activity and in the phenolic compounds. The change in pH slightly changed polyphenolic content profile, and the exposure to papain and bromelain did not affect the antimicrobial activity. Results showed strong correlation between anti-staphylococcal activity, the presence of polyphenols and anthocyanins, meanwhile moderate correlation with phenolic acids content in the extract.

Biopreservatives are a great trend in food microbiology. The present work shows deeper information about the utilization of jaboticaba skin as antimicrobial agent and its stability, which is not found in the current literature.

The objective of this study was to evaluate Brazilian consumers’ perceptions of stingless bee honey and the drivers involved in this product choice.

Three projective techniques were applied to 480 consumers who answered a rating task about liking, health, sustainability, quality taste, and utilization as ingredients, fulfilled completion sentences, and performed a hard laddering task.

The results showed a significant increase in the expected liking and flavor, and consumers perceived stingless bee honey as more sustainable, of higher quality, and more beneficial to health. Health, sustainability, and taste are the main drivers of purchasing this type of honey, and consumers are aware that it costs a premium price. In the value chain involved in choosing stingless bee honey, the appreciation of native bees, flavor, nutritional value, medicinal properties, producer appreciation, and curiosity were strong aspects for choosing the product. These aspects lead consumers to feel good, have peace of mind, feel like protecting nature and planets, and longevity.

Honey is popular worldwide, but stingless bee honey has little information on how consumers perceive it and on the purchasing decision chain. The results of the present study provide important information to enhance the consumption of this product with social and environmental importance and the growing demand for natural products that replace refined sugars.

The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product.

Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored their acceptance and checked all attributes applied to the four samples in the blind and informed tests. The texture, color, proximate composition and bake properties were measured.

The acceptance of both cakes, with and without banana peel, was not affected when consumers were informed that there was a residue in both cakes. Relative risk indicated that information had no influence on acceptance. Panettone with banana pulp showed a reduction in acceptance when volunteers were informed of the presence of banana peel. Risk analysis showed a significant relative risk of product rejection when consumers were aware of information. The addition of banana peel enhanced panettone chewiness and crumb hardness, reduced bake loss of cakes, reduced the volume of both products and changed some color parameters of both products.

Banana peel is a source of functional compounds, but it is not clear how consumers react when informed that the food presents it.