Passion fruit juice with non-caloric sweetners: differentiation of sensorial perception between habitual (diabetic and non-diabetic) and non-habitual consumers

• Grant number: 18/18915-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2019
• End date: July 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Alline Artigiani Lima Tribst
• Grantee: Alice Raissa Honorio
• Host Institution: Núcleo de Estudos e Pesquisas em Alimentação (NEPA). Reitoria. Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Sugar consumption has a positive relationship with chronic noncommunicable diseases increase, such as diabetes and cardiovascular diseases. Therefore, the World Health Organization strongly recommends reducing the intake of this type of nutrient. One possible strategy to achieve this goal is the partial or total substitution of sugars added in foods (homemade or industrialized) by non-caloric sweeteners, in order to maintain the sweetness desired by consumers in the products. Results of recent research, however, alerts regard the exacerbated consumption of these substances, which can lead to an ambiguous psychobiological condition with increased appetite leading to higher caloric intake and other eating and health disorders. In addition, results from animal tests showed that the continuous consumption of sweeteners reduced the sensory perception of sweet taste. Considering this scenario, this study aims to evaluate if there is a change in the sensory perception of a product (passion fruit juice) added by non-caloric sweeteners as a result of prolonged consumption of these substances. To reach this goal, differences in sensory perception of habitual (diabetic and non-diabetic) and non-habitual consumers of non-caloric sweeteners will be compared. Such data can later be used to promote governmental actions aimed at better regulation of the use of non-caloric sweeteners.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SOARES, ANDRE F.; HONORIO, ALICE R.; DE LIMA, DIANA C. NUNES; TRIBST, ALLINE A. L.. Sweet processed foods in Brazil: use of sugar and sweeteners, inclusion of sugar claims and impact on nutritional profile. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, JUN 2021. (18/18563-5, 18/18915-9)

SOARES, ANDRE F.; HONORIO, ALICE R.; DE LIMA, DIANA C. NUNES; TRIBST, ALLINE A. L.. Sweet processed foods in Brazil: use of sugar and sweeteners, inclusion of sugar claims and impact on nutritional profile. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 56, n. 9, SI, p. 4428-4433, SEP 2021. (18/18915-9, 18/18563-5)

HONORIO, ALICE RAISSA; SOARES, ANDRE FELIPE; DE LIMA, DIANA CLARA NUNES; TRIBST, ALLINE ARTIGIANI LIMA. Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes?. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, v. 25, OCT 2021. (18/18915-9, 18/18563-5)