The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the concentrations of the sweeteners under study, equivalent in sweetness to the ideal sucrose concentration. In addition, it is fundamental to determine which is most similar to sucrose. The objectives of this study were to determine the ideal sweetness for espresso coffee and the equivalent concentrations in sweetness of different sweeteners, as well as characterise the timeintensity profile of each sweetener in relation to sweetness. The sweeteners evaluated were sucralose, aspartame, neotame, a cyclamate/saccharin mixture (2:1) and stevia. The sucrose concentration considered ideal by consumers was 12.5% (w/v), and the equivalent concentrations of the sweeteners were 0.0159% for sucralose, 0.0549% for aspartame, 0.0016% for neotame, 0.0359% for the cyclamate/saccharin mixture and 0.0998% for stevia. The time-intensity analysis indicated that possibly the sweeteners neotame, aspartame and sucralose would be the best substitutes for sucrose.

Summary Healthier food products are an emerging trend in consumer demand. In this context, this study aimed at producing a prebiotic white chocolate with addition of an antioxidant source [goji berry (GB)] and replacement of sucrose by high‐intensity sweeteners (sucralose and rebaudioside A). The ideal sucrose level in white chocolate was determined as 40.46% (w/w). Different concentrations of dried GB (3%, 6% and 9%, w/w) in white chocolate did not affect consumers' preference. The isosweetness concentrations of the sweeteners were 0.05% for sucralose and from 0.10% to 0.16% (w/w) for rebaudioside A in prebiotic white chocolates. However, among the prebiotic chocolates containing GB, sucralose was the best sucrose substitute. The prebiotic white chocolates with GB showed antioxidant activity up to three times higher than the samples without the dried fruit, determined by ferric reducing antioxidant power and oxygen radical absorbance capacity methods. GB contributed to enhancing the nutritional value of white chocolate.

The consumption of diet products has increased greatly in recent years. The objectives of the study were to develop a bittersweet chocolate added inulin and stevias with different rebaudioside A contents (60%, 80%, and 97%). Five chocolate samples were formulated with different sucrose concentrations to determine the ideal sucrose concentration for bittersweet chocolate. The use of just-about-right scale identified an ideal sucrose concentration of 47.5% (w/w). The sweetness equivalence in sugar-free bittersweet chocolates was determined by the time-intensity method by 14 selected and trained judges. The data collected during each session of sensory evaluation furnished the following parameters in relation to the sweet stimulus: Imax (maximum intensity recorded), Timax (time at which the maximum intensity was recorded), Area (area of time × intensity curve), and Ttot (total duration time of the stimulus). The time-intensity analysis indicated that the percentages of rebaudioside A did not interfere with the sweetness intensity of the sweetener stevia in bittersweet chocolate and there was no significant difference in the concentrations tested (0.16%, 0.22%, 0.27%) of each stevia, in relation to the parameters evaluated. In addition, the reduction in fat content did not alter the perception of the sweetness intensity of the samples. These results showed important information to research and development of chocolate products. Therefore, the use of the lowest stevia concentration tested (0.16%) is the most indicated for use, since this quantity was sufficient to reach the ideal sweetness of the product, so there was no point in adding more.

Summary The objective of this study was to evaluate the time–intensity profile of the sensory attributes possibly affected in sugar‐free and low‐fat chocolates containing inulin and stevia with different rebaudioside A contents, such as sweetness, bitterness and melting rate. The bittersweet chocolates were analysed by the multiple time–intensity analysis. The time–intensity profile for the sweetness stimulus was similar for all chocolate samples. The differences between the contents of rebaudioside A were not perceived by the assessors. In relation to the bitterness stimulus, the low‐fat samples had a more accentuated perception of this attribute by the assessors, with significant differences for Imax and Area when compared to the sugar‐free samples. The stimulus melting in the mouth was more affected in the low‐fat samples. The sensory results obtained in this study are useful for food industry and researchers working with sweeteners and prebiotics in food, especially in chocolates.

Functional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate the descriptive sensory profile and consumers' acceptance of functional (prebiotic) white chocolates with and without the addition of an antioxidant source (goji berry [GB]) and sucrose replacement. The descriptive sensory profile was determined by quantitative descriptive analysis (QDA) with trained assessors (n = 12), and the acceptance test was performed with 120 consumers. The correlation of descriptive and hedonic data was determined by partial least squares (PLS). The results of QDA indicated that GB reduces the perception of most aroma and flavor attributes, and enhances the bitter taste, bitter aftertaste, astringency, and most of the texture attributes. The consumers' acceptance of the chocolates was positive for all sensory characteristics, with acceptance scores above 6 on a 9-point scale. According to the PLS regression analysis, the descriptors cream color and cocoa butter flavor contributed positively to the acceptance of functional white chocolates. Therefore, prebiotic white chocolate with or without the addition of GB is innovative and can attract consumers, due to its functional properties, being a promising alternative for the food industry.

Objective To describe the IMPACTO-MR, a Brazilian nationwide intensive care unit platform study focused on the impact of health care-associated infections due to multidrug-resistant bacteria. Methods We described the IMPACTO-MR platform, its development, criteria for intensive care unit selection, characterization of core data collection, objectives, and future research projects to be held within the platform. Results The core data were collected using the Epimed Monitor System® and consisted of demographic data, comorbidity data, functional status, clinical scores, admission diagnosis and secondary diagnoses, laboratory, clinical, and microbiological data, and organ support during intensive care unit stay, among others. From October 2019 to December 2020, 33,983 patients from 51 intensive care units were included in the core database. Conclusion The IMPACTO-MR platform is a nationwide Brazilian intensive care unit clinical database focused on researching the impact of health care-associated infections due to multidrug-resistant bacteria. This platform provides data for individual intensive care unit development and research and multicenter observational and prospective trials.

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Introduction The Ames strain, a spontaneous mutant mouse of the Prop1 gene, is deficient in GH, TSH, PRL and gonadotropins. In recent years, it has been the focus of studies on aging and there is a growing interest in elucidating the role of hormone replacement (HR) in the hypothalamic-pituitary-gonadal (HPG) axis. Aim The present study aimed to characterize sexual maturation and fertility restoration in isogenic strain under or not HR. Material and methods Five homozygous male animals were treated via intraperitoneal injections, starting 30 days postnatally, with levothyroxine 3x/week and recombinant human GH 5x/week for 40 days, followed by maintenance applications of both hormones once a week until they complete 90 days post natal. The sexual maturity was evaluated looking for balanoprepucial opening and descendent testis comparing untreated homozygous (n=5) with their wild type siblings (n=5). Fertility was evaluated by mating known fertile wild type animals with treated and untreated animals for 8 times. Reproductive parameters were evaluated between groups using histological sections of the testes (HE) and classified according to johnsen score where 1-2 was classified as absent germline cells and 8-10 normal development. At the sacrifice, testicular weight was measured using scale and spermogram was done looking for motility and viability in the sperm collected in the seminiferous tube. Gata2 transcription factor and pituitary hormones Lh, Fsh, Tsh, Prl and Gh transcriptional analysis were performed by RT-qPCR. Results The homozygous treated animals presented a 2 weeks delay in the age of sexual maturation compared to wild animals. Their fertility and reproductive parameters were restored noticed by increased testicular weight, improved spermatogenesis, similar morphology of seminiferous tubules (johnsen score 8.7) and spermogram compared to the wild type, besides presenting offspring when mated to their wild siblings. Sexual maturity was absent in most of the untreated homozygous animals presenting no offspring. The reproductive parameters in the untreated homozygous animals presented reduced testicular weight, size of seminiferous tubes leading to johnsen score as 5 and an azospermic spermogram in all animals. Interestingly 2 untreated homozugous animal had spontaneous maturation. Gata2 was significant decreased in the untreated animal (0,49 ± 0,19) compared to wild type (1 ± 0,15) (p≤ 0.019). LH transcriptional pattern was significant increase in the animals under treatment (1.56 ± 0.68) compared to homozygotes without hormonal intervention (0.36 ± 0.34) (p≤ 0.048). Conclusion Ames mutant mice under treatment with GH and levothyroxine replacement reached sexual maturation and restored fertility and the mechanics behind this phenomenon will be explored using RNA seq in the future. Presentation: Sunday, June 12, 2022 11:45 a.m. - 12:00 p.m.