Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the present study aimed to explore the cognitive evaluation of food antioxidants by consumers using the qualitative consumer technique Word Association. Two stimuli were given. Respondents were first asked to write down the first four words that came to mind; descriptions, associated thoughts, or feelings when reading "Food Antioxidants". Secondly the word Natural was added and the stimulus was "Natural Food Antioxidants". The Word Association technique has been shown to be an important tool for cognitive evaluation of the perception of food antioxidants, and the dimensions, Health, Food Safety, Preservatives, Source and Preference which arose and differentiated the stimuli. The results revealed some prior knowledge about issues related to food antioxidants, natural or not. Additionally, showed a clear potential use for natural food antioxidants by the food industry, judging by consumer perception that primarily related cognitively to positive aspects of healthy and food safety.

Verdolaga contains high concentrations of omega-3, omega-6 and antioxidant compounds (Dliveira et al., 2009). Ot is used in folk medicine for its diuretic, anti-inflammatory and vermifuge effects (Albuquerque et al., 2007; Xiang et al., 2005). As a food, it can be consumed in salads, juices and stir-fries, imparting a mildly acidic flavor (Dliveira et al., 2009). Nasturtium is an ornamental, edible and medicinal plant. On cuisine, the flowers are used to decorate plates, especially salads, and have a spicy flavor (Mlcek & Rop, 2011). For medicinal use, it is considered an important source of carotenoids (Garzón & Wrolstad, 2009), and for having antibacterial, diuretic, expectorant and laxative activities (Mlcek & Rop, 2011). Air yam, as the name suggests, is a bulb that grows above ground. Ot is used in folk medicine to treat cancer and skin infections (Wang et al., 2012). On cuisine, it is used in baked goods and purees, to replace potato flour. Amaranth is a plant with many uses, of all parts. Ot is rich in iron, potassium, calcium, magnesium and vitamins (Jiménez-Aguilar & Grusak, 2017). Ot also has nutraceutical properties for the treatment of infections, hepatic problems, cancer and degenerative diseases (Peter & Gandhi, 2017). Taro is rich in fibers (0.6 to 0.8 g/100 g), proteins (2 to 6 g/100 g), carbohydrates (70-80 g/100 g) and vitamins (Kumar et al., 2017). As an important source of starch, it is employed to make four

In the present study, the influences of color and awareness of the presence of three different naturally colored antioxidants, were studied using the projective consumer method Word Association. Moringa, propolis, and red grape pomace extracts were added to three different food products categories (bread, yogurt, and pate) as case studies. To explore the influence of the presence of natural antioxidants in the colored products, two conditions were applied: blind condition (unawareness) and informed condition (awareness). Hedonic scores were concurrently collected using a facial scale with seven points. Results exposed that an unfamiliar color, in food products with added naturally colored antioxidants, did not have a strong impact on consumers' perception of the appearance. The awareness of the presence of natural antioxidants, positively influenced consumers' perception and acceptance. Results also demonstrated that a naturally colored antioxidant from propolis could not be used in all food categories. The problem highlighted by consumers was not attributed to the color, but to the off-flavor presented by the propolis extract. Practical applicationsTo increase natural antioxidant use by the food industry, consumers' perception emerge as important tools. The addition of a natural antioxidant in the color of the final product is important information for consumers and for future industrial applications, especially if they provide unfamiliar colors to the products. | INTRODUCTIONFood antioxidants are a core topic of food science and are among the most studied topics in the areas of food science and nutrition (Cömert & Gökmen, 2018). This is mainly due to the high consumption of ultra-processed foods, which are characterized by convenience as well as long shelf life (Ribeiro et al., 2019), and represent a demand of modern society (Shim et al., 2011). Increasingly, food antioxidants have gained the spotlight, not merely as a food preservative but also as inhibitors of the oxidation processes in human's metabolism (Cömert & Gökmen, 2018).Consequently, natural food antioxidants have been gaining great attention in several studies recently. They are important healthy alternatives to replace synthetic antioxidants that have been identified as toxicological and/or carcinogenic (Kumar, Yadav, Ahmad, & Narsaiah, 2015). A number of antioxidants were discovered and isolated from natural sources such as herbs, spices, vegetables, fruits, and even food residues (Brewer, 2011;Cömert & Gökmen, 2018). Among the natural matrices studied which showed biological activity, it is possible to highlight the resin propolis (Tiveron et al., 2016), red grape pomace (Rockenbach et al., 2011), and leaves of the Moringa oleifera plant (Oldoni et al., 2019).The limited use of natural antioxidants, despite the European Union allowing the use of rosemary extract, for example, is probably due to their stability (Carocho, Morales, & Ferreira, 2018). The presence of bitterness, astringency, and intense flavor could also limit their

The consumption of fish in Brazil is below the world average. On order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cutoff point (CDP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cutoff point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the CDP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from CDP adequate, since it establishes the value were the acceptability begins to decrease.

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