Brito Renata Moraes, Hudson Eliara Acipreste, Rezende Jaqueline de Paula, Simiqueli Andréa Alves, Peluzio Maria do Carmo Gouveia, Vidigal Márcia Cristina Teixeira Ribeiro, Pires Ana Clarissa Dos Santos
Food Technology Department, Federal University of Viçosa, Av. P. H. Rolfs s/n, Viçosa 36570-900, MG, Brazil.
Food Science Department, Federal University of Lavras, Trevo Rotatório Professor Edmir Sá Santos s/n, Campus UFLA, Lavras 37203-202, MG, Brazil.
Foods. 2025 Jul 4;14(13):2377. doi: 10.3390/foods14132377.
The growing demand for healthy and sensorially pleasing foods is accompanied by increasing sustainability concerns among consumers and industry. Therefore, exploring native and underutilized resources for traditional preparations is important. This study evaluated the incorporation of Moringa oleifera leaves and baru almonds () in pesto sauce, comparing them to the traditional recipe regarding composition, color, total phenolics, volatiles, sensory characteristics, and acceptability. The following four formulations were developed: basil with cashew nuts (B/CN); basil with baru almonds (B/BA); and two versions with 50% basil replaced by moringa, combined with cashew (BM/CN) or baru (BM/BA). BM/BA presented the highest protein content (9.0%), compared to B/CN (7.9%). BM/CN showed a greener color. BM/CN and BM/BA showed total phenolics and antioxidant capacities similar to B/CN. BM/BA showed elevated condensed tannins (113.28 mg CE/100 g). All samples contained 1,8-Cineole and linalool, key to the aroma of basil. Pesto with moringa and/or baru showed good sensory acceptance, rated as "liked moderately", with no difference from the conventional version ( > 0.05). There were no differences in the basil aroma, nutty flavor, or greasiness. Pesto sauce is a promising matrix for incorporating regional, underused ingredients such as moringa leaves and baru almonds, expanding their potential in new food development.
消费者和食品行业对健康且口感宜人的食品需求不断增长，同时对可持续性的担忧也与日俱增。因此，探索用于传统食品制作的本土及未充分利用的资源十分重要。本研究评估了将辣木叶和baru杏仁（）添加到香蒜酱中的情况，并在成分、颜色、总酚含量、挥发性成分、感官特性和可接受性方面，将其与传统配方进行比较。开发了以下四种配方：罗勒配腰果（B/CN）；罗勒配baru杏仁（B/BA）；以及两种将50%罗勒替换为辣木的配方，分别搭配腰果（BM/CN）或baru杏仁（BM/BA）。与B/CN（7.9%）相比，BM/BA的蛋白质含量最高（9.0%）。BM/CN呈现出更绿的颜色。BM/CN和BM/BA的总酚含量和抗氧化能力与B/CN相似。BM/BA的缩合单宁含量较高（113.28 mg CE/100 g）。所有样品均含有1,8 - 桉叶素和芳樟醇，这是罗勒香气的关键成分。含有辣木和/或baru杏仁的香蒜酱具有良好的感官接受度，被评为“中度喜欢”，与传统配方无差异（>0.05）。罗勒香气、坚果味或油腻感方面没有差异。香蒜酱是一种很有前景的基质，可用于添加辣木叶和baru杏仁等地区性未充分利用的食材，拓展它们在新食品开发中的潜力。
