Browsing by Author "Serrano, Carmo"
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- Edible films to improve quality and shelf life of fresh tortillasPublication . Serrano, Carmo; Santos, Rafael; Viegas, Cláudia; Sapata, M. Margarida; Santos, R. Galhano dos; Condeço, J. A.; Marques, Ana C.; Bordado, J. C.Edible films have emerged as packaging aids to replace synthetic polymers due to their biodegradable nature. The aim of this study was to develop starch-based edible films for application in packaging, to inhibit moisture transfer from the filling to the tortilla, while maintaining physicochemical and organoleptic quality characteristics, and improving shelf life. Twenty-four types of filmogenic solutions were produced by casting from corn, pea, and chestnut starch blended with agar, guar, and potassium alginate, using glycerol as a plasticizer. The films were selected due to its surface properties and water absorption capacity, which allowed selecting the films that best retained moisture. The hydration properties of the selected films allowed to verify that the corn and pea starch films show good resistance to water and microbial development. Microstructural properties showed that the pea starch films exhibit a homogeneous and smooth surface without porosity. Fourier Transform Infrared Micro-Spectroscopy allowed the characterization of the starch films at the molecular level. The mechanical properties of corn and pea starch films were evaluated in tensile strength (21.98–27.5 KPa), elongation at break (59.17–185.96%), and elastic modulus (42.35–17.09 MPa). The results suggest that pea films are more flexible than starch films due to differences in the amylose and amylopectin molecules and molecular masses of the different starches. The sensory analysis concluded that the pea starch film delayed moisture transfer from the filling to the tortilla, maintaining the texture, appearance, and organoleptic characteristics for 6 days, improving the consumption experience of these food products.
- The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchupPublication . Serrano, Carmo; Sapata, Margarida; Castelo-Branco, Diogo; Tasso, Ana; Marques, António; Viegas, Cláudia; Figueira, Diogo; Komora, NortonIntroduction: Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavor and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood pressure and cardiovascular disease. To address these concerns, reducing salt content in the sauces has become a significant goal for both manufacturers and consumers. Objectives: This study investigates the effects of three formulations of microencapsulated (ME) oleoresins (F1, F2, and F3), derived from aromatic plants and spices, on the mineral content, physical-chemical properties, color, and sensory profiles of mayonnaise, mustard, and ketchup. Results: The addition of ME ingredients resulted in significant reductions in salt content across all sauces, with reductions up to 50% in mayonnaise, 45% in mustard, and 52% in ketchup, aligning with EU sodium guidelines and allowing for a "reduced Na/NaCl content" nutrition claim. Potassium levels in mustard and ketchup were sufficient to support health claims related to blood pressure maintenance, while chloride content was reduced in ME formulations, better aligning with dietary reference values. Physical-chemical analysis revealed that ME ingredients had minimal impact on parameters like pH, lipid oxidation, and viscosity, although significant differences were observed in specific areas, such as the consistency of ketchup and chloride content in mustard and ketchup. The use of inulin, as a carrier agent, helped maintain the sauces' rheological properties. Mustard showed the most similarity to the control in terms of physical-chemical parameters. Color analysis indicated minimal changes in mayonnaise, moderate changes in mustard, and significant differences in ketchup, particularly with the ME-F3 formulation, where the light-yellow ME ingredients had a pronounced effect on the darker sauce. Despite these differences, the sensory analysis demonstrated that the overall sensory profiles of the ME formulations were similar to the like control for all sauces. Mayonnaise showed the closest resemblance, while mustard had slightly lower scores in flavor and saltiness. Ketchup followed the same trend as mayonnaise, with no significant sensory differences compared to the control. Conclusion: These findings suggest that ME ingredients can be effectively used in condiment reformulation to achieve significant salt reduction without compromising sensory qualities, while also supporting health-related claims. By incorporating ME-based salt reduction strategies and exploring low-sodium alternatives, consumers can continue to enjoy their favorite sauces while minimizing sodium intake. Embracing these changes not only benefits personal health but also aligns with the industry's commitment to offering more nutritious options.
- Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cookingPublication . Viegas, Cláudia; Gerardo, André; Mendes, Lino; Ferreira, Raquel; Damas, Carlos; Sapata, Margarida; Serrano, CarmoExcessive salt intake is highly prevalent worldwide, posing as a risk factor for cardiovascular diseases. Scientific evidence supports the need for salt reduction in food. This project aimed for application of microencapsulation of aromas of aromatic plants and spices to decrease/exclude salt. Product was applied in school and adult meals in two canteens. Participants fulfilled a questionnaire for hedonic, salt and overall evaluation. Results for sensorial evaluation show no significant differences for most of the parameters (overall evaluationchildren – MCMc = 7,5, SD = ±1,6; MIMc = 8,2, SD = ±1,3; saltchildren – MCSc = 2,9, SD = ±0,7; MISc = 2,6, SD = ±0,7; overall evaluationadults MCM = 6,8, SD = ±1,1; MIM = 6,5, SD = ±1,3; saltadults – MCM = 3,1, SD = ±0,5; MIM = 2,75, SD = ±0,5)), evidencing good acceptance. This product constitutes a strategy for salt reduction/elimination in catering and people’s homes.