One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree—BP); (2) evaluate consumers’ acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers’ responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0–1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.

中文翻译：

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酿酒副产品作为抗氧化成分的来源：消费者对富含苯酚的植物性食品的接受度和期望。

食品行业的首要任务之一是回收副产品并转向更可持续的系统。在葡萄酒链副产品中，未成熟的葡萄是一种很有前景的抗氧化剂来源。然而，由于其感官属性，开发使用富含苯酚成分的新食品具有挑战性。本研究的目的是（1）使用未成熟葡萄中富含酚的提取物来丰富植物性食品模型（甜菜根泥-BP）；(2)评估消费者对甜菜根泥样品的接受度和期望。还调查了有关增值成分的可持续性和有益健康活动的信息对消费者反应的影响。101 名参与者在三种品尝条件下对添加了浓度不断增加的苯酚提取物 (0–1.93 g/kg) 的四种甜菜根泥进行了评估（盲测：仅样品；预期：仅提供信息而没有品尝；真实：样品和信息）。 稍微喜欢即使所有样品都被认为是可接受的，随着苯酚提取物浓度的增加，其浓度也会降低。健康和可持续发展信息增加了享乐期望，尽管并未被所有相关消费者所吸收。使用未成熟葡萄的功能性成分开发新的富含酚的食品具有挑战性。然而，它也是有希望的，因为所有样品都被消费者普遍接受，并且它们的苯酚含量随着时间的推移保持稳定，并且在食用时可能对健康产生积极的影响。