Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological properties was evaluated during storage (7days) for all yogurts. Also, the beverages produced were compared with two commercial trademarks. It was observed that the total lactic acid bacteria count remained higher than 10CFU·mL during the storage time for all beverages studied. The viscosity of the yogurts decreased when the ratio of strawberry cryoconcentrate was increased. The Power Law model was successfully applied to describe the flow of the yogurts, which had a thixotropic behaviour. The incorporation of the cryoconcentrated strawberry pulp in the yogurt resulted in a product with 3-fold more anthocyanins content and antioxidant activity. The enrichment of natural yogurt with strawberry cryoconcentrated pulp proved to be effective in the production of a beverage with higher nutritional characteristics.

Several species of the genus Passiflora, known in Brazil as "maracujá", have widespread use in folk medicine as sedatives and tranquillizers. The anxiolytic activity of hydroethanol extracts of P. alata and P. edulis leaves was evaluated using the elevated plus-maze test. The extracts presented anxiolytic activity in dosages around 50, 100 and 150 mg/kg.

The methods established are simple and can be used as a tool for the characterisation and quality control of pharmaceutical preparations containing these Passiflora extracts.

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