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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.

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ABSTRACT. Cereal bars are foods that stand out for practicality in consumption and nutritional quality and new formulations have been developed and introduced to the market by large corporations. In the present work, flours obtained from jabuticaba peel and okara were employed as ingredients in the development of three cereal bars formulations. The products obtained were characterized for physicochemical parameters, microbiological quality and sensory acceptance. The bars showed high protein content (8.9 to 9.2 g 100 -1 g) and fiber (7.25 to 9.05 g 100 -1 g), microbiological parameters according to Brazilian legislation and high sensory acceptance. The average scores assigned by the judges in acceptance testing by hedonic scale were higher than 7 in all attributes (color, taste, texture, flavor and overall impression). The obtained results showed that cereal bar production can be a viable alternative for the technological use of jabuticaba peel and okara. The use of these ingredients can contribute to obtaining products with high nutritional quality and to the valuation of biomasses that are often regarded as agroindustrial waste.

The objective of this research was to develop a model using Partial Least Squares-Path modeling (PLS-PM) to explain the whole set of relationships between Food Choice Questionnaire (FCQ) constructs of interest in low sugar products being mediated by the construct Health. The results showed Sensory appeal as the most important construct for consumers, followed by Price and Health. PLS-PM revealed the constructs Weight control, Natural content, and Mood, when mediated by Health, as having a direct effect on the importance given by consumers to foods low in sugar.This study also confirms differences in interest in low sugar products among consumers due to gender. Linking to the PLS-PM, it can be concluded that women (all ages) give more value to foods low in sugar and are concerned about their bodies, food composition and the influence of food on their emotions. Practical applicationsSugar consumption has increased worldwide significantly over the past 50 years, which is related to the increase in numerous chronic non-communicable diseases. The World Health Organization (WHO) strongly recommends reducing the consumption of free sugars throughout life. The Brazilian government announced an agreement with the national food industry to reduce sugar in industrialized food products by 2022. It seems to be a viable and low-cost solution to quickly reduce the consumption of sugar in a population. Understanding the reasons related to food choices can be a useful tool for understanding the eating behavior of a population, helping to develop interventions and communication campaigns to promote healthier diets. In addition, the use of PLS-PM arose as an important tool to explain relationships between FCQ constructs. | INTRODUCTIONSugar is a food component that provides significant contribution to sensory characteristic which contributes to sugar-rich foods consumption, to increase energy intake, and to increase numerous chronic non-communicable diseases. The role of sugar in food choices and its importance in food selection for proper functioning of the body is well known to academic research.As mentioned by Steptoe and co-authors in 1995, the concern about food choices that have adverse effects on health was already widespread. Because food choice is a complex function of preferences for sensory characteristics combined with the influence of non-sensory factors, for example price, mood and ethical concern, culture and intro-individual factors such as physiological and psychological (Fotopoulos,

The aim of this study was to evaluate the effects of chromium exposure on the growth of P. subcapitata using the Central Composite Design (CCD) and Response Surface Methodology (RSM). The highest values for algal density and biomass were obtained in the longest exposure times and for the lowest chromium concentrations. The CCD used for the analysis of treatment combinations showed that a second order polynomial regression model was in good agreement with experimental results, with R (2) = 81.50 and 89.90; for algal density and biomass (p < 0.05), respectively. Only the exposure time was significant for algal density. For chlorophyll, in contrast, the exposure time, chromium concentration and their interaction significantly affected the growth of P. subcapitata. The findings confirmed the sensitivity of P. subcapitata to chromium (VI), which makes it a suitable bioindicator of environmental contamination for this metal.

The extraction process of bioactive compounds from grape and apple pomaces was optimized using a response surface methodology to evaluate the effect of ethanol concentration, time and temperature on the extraction of total phenolic content, antioxidant activity by radical scavenging 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) method and individual phenolics by high performance liquid chromatography (HPLC). Optimizing suggests that the best condition for total phenolic and gallic acid extraction from grape pomace was obtained in intermediate level (60% ethanol, 60 °C, 30 min) while 80% ethanol, 75 °C and 39 min was more efficient for p-coumaric acid extraction. For apple pomace the extract obtained with 50% ethanol at 75 °C and 39 minutes was more active by DPPH method and content of caffeic acid. Therefore, these abundant and inexpensive agro-industrial residues produced in Southern Brazil, are an important source of bioactive compounds that may be used as antioxidant substances in food and pharmaceutical industries.