Pesto sauce made from neglected and underutilized food leaves: effect of non-sensory and sensory factors on acceptability and purchase intention

Abstract

Unconventional Food Plants (UFPs) have emerged as promising ingredients in food formulations due to their high nutritional value, sensory quality, economic viability, and sustainability. Therefore, this study aimed to investigate the use of purslane, bertalha-coração, and ora-pro-nóbis leaves as partial substitutes for basil in pesto sauce production. To this end, we measured their chemical composition, microbiological quality, sensory acceptability, and purchase intention. Furthermore, we evaluated the effect of information about the term " UFPs" on the acceptability of the sauces. Four formulations were developed: the traditional one with basil (F_control); and one containing purslane (F_B), bertalha-coração (F_BC), and ora-pro-nóbis leaves (F_OPN). Differences in moisture and ash contents were observed between the sauces, with higher moisture content in F_BC and higher ash content in F_OPN. Microbiological analyses confirmed the food safety of the sauces. All UFPs can be used as partial substitutes for basil in pesto production without altering directional sensory acceptability. Based on overall acceptability, F_B showed the highest acceptability, and F_BC the lowest, although both sauces did not differ from the others. Partially replacing basil leaves with purslane or ora-pro-nóbis resulted in greater purchase intention, compared to F_control and F_BC. Information presentation had no significant effect on directional and overall acceptability or purchase intention, except for F_control, which indicated a positive effect of basil leaves on consumer purchasing behavior. It is concluded that all UFPs have potential in new pesto formulations, with purslane standing out.