Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking

Viegas, Cláudia; Gerardo, André; Mendes, Lino; Ferreira, Raquel; Damas, Carlos; Sapata, Margarida; Serrano, Carmo

http://hdl.handle.net/10400.21/14717

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking.pdf		1000.55 KB	Adobe PDF	Download

Send Feedback

Authors

Abstract(s)

Excessive 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.

Description

This research was financially supported by: Programa operacional competitividade e internacionalização (POCI) - (Lisboa-01-0145-FEDER-024003), European Union through FEDERfunds and by national funds through the Foundation for Science and Technology, COMPETE 2020 – SAICT 24003 – Salt reduction.

Keywords

Dietetics Nutrition Salt reduction Cooking Microencapsulation Aromatic plants COMPETE 2020 – SAICT 24003 – Salt reduction

URI

http://hdl.handle.net/10400.21/14717

Citation

Viegas C, Gerardo A, Mendes L, Ferreira R, Damas C, Sapata M, et al. Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking. J Culinary Sci Technol. 2024;22(5):920-32.