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The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup

2024-09Journal article Open access
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dc.contributor.authorSerrano, Carmo
dc.contributor.authorSapata, Margarida
dc.contributor.authorCastelo-Branco, Diogo
dc.contributor.authorTasso, Ana
dc.contributor.authorMarques, António
dc.contributor.authorViegas, Cláudia
dc.contributor.authorFigueira, Diogo
dc.contributor.authorKomora, Norton
dc.date.accessioned2024-11-13T16:29:01Z
dc.date.available2024-11-13T16:29:01Z
dc.date.issued2024-09
dc.descriptionThe author(s) declare that financial support was received for the research, authorship, and/or publication of this article. This research was financially supported by the project “cLabel+: Innovative “clean label” natural, nutritious, and consumer-oriented foods” (POCI-01-0247-FEDER-046080), co-financed by the European Regional Development Fund (ERDF) through the Competitiveness and Internationalisation Operational Program (POCI). The authors would also like to thank the European Union through ERDF funds (POCI-01-0145-FEDER-024003), and the national funds through the Foundation for Science and Technology, COMPETE 2020—SAICT 24003—Salt reduction project (where the F1 ingredient was developed).pt_PT
dc.description.abstractIntroduction: 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSerrano C, Sapata M, Castelo-Branco D, Tasso A, Marques A, Viegas C, et al. The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup. Front Nutr. 2024;11:1456319.pt_PT
dc.identifier.doi10.3389/fnut.2024.1456319pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/17899
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherFrontiers Mediapt_PT
dc.relationPOCI-01-0247-FEDER-046080pt_PT
dc.relationPOCI-01-0145-FEDER-024003pt_PT
dc.relationCOMPETE 2020—SAICT 24003—Salt reduction projectpt_PT
dc.relation.publisherversionhttps://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1456319/fullpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectEncapsulated oleoresinspt_PT
dc.subjectQuality parameterspt_PT
dc.subjectSalt reductionpt_PT
dc.subjectSauces and condimentspt_PT
dc.subjectSensory analysispt_PT
dc.subjectMayonnaisept_PT
dc.subjectMustardpt_PT
dc.subjectKetchuppt_PT
dc.subjectCOMPETE 2020—SAICT 24003—Salt reduction projectpt_PT
dc.titleThe influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchuppt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage1456319pt_PT
oaire.citation.titleFrontiers in Nutritionpt_PT
oaire.citation.volume11pt_PT
person.familyNameCOLAÇO LOURENÇO VIEGAS
person.givenNameCLÁUDIA ALEXANDRA
person.identifier.ciencia-id1E1E-A95A-5A71
person.identifier.orcid0000-0001-6051-7317
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2539f10d-3879-4cc7-b781-9d03f8a68db2
relation.isAuthorOfPublication.latestForDiscovery2539f10d-3879-4cc7-b781-9d03f8a68db2

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