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

2024-10Journal article Open access
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dc.contributor.authorViegas, Cláudia
dc.contributor.authorGerardo, André
dc.contributor.authorMendes, Lino
dc.contributor.authorFerreira, Raquel
dc.contributor.authorDamas, Carlos
dc.contributor.authorSapata, Margarida
dc.contributor.authorSerrano, Carmo
dc.date.accessioned2022-06-22T11:40:00Z
dc.date.available2022-06-22T11:40:00Z
dc.date.issued2024-10
dc.descriptionThis 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.pt_PT
dc.description.abstractExcessive 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationViegas 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.pt_PT
dc.identifier.doi10.1080/15428052.2022.2088435pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/14717
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relationCOMPETE 2020 – SAICT 24003 – Salt reductionpt_PT
dc.relation.publisherversionhttps://www.tandfonline.com/doi/full/10.1080/15428052.2022.2088435pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectDieteticspt_PT
dc.subjectNutritionpt_PT
dc.subjectSalt reductionpt_PT
dc.subjectCookingpt_PT
dc.subjectMicroencapsulationpt_PT
dc.subjectAromatic plantspt_PT
dc.subjectCOMPETE 2020 – SAICT 24003 – Salt reductionpt_PT
dc.titleUse of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cookingpt_PT
dc.typejournal article
degois.publication.firstPage920
degois.publication.issue5
degois.publication.lastPage932
degois.publication.volume22
dspace.entity.typePublication
oaire.citation.titleJournal of Culinary Science & Technologypt_PT
person.familyNameCOLAÇO LOURENÇO VIEGAS
person.familyNameMendes
person.givenNameCLÁUDIA ALEXANDRA
person.givenNameLino
person.identifier.ciencia-id1E1E-A95A-5A71
person.identifier.ciencia-id7213-B138-6343
person.identifier.orcid0000-0001-6051-7317
person.identifier.orcid0000-0002-7237-6272
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2539f10d-3879-4cc7-b781-9d03f8a68db2
relation.isAuthorOfPublication9a2fab80-3846-4dc3-a073-fad137f4a38c
relation.isAuthorOfPublication.latestForDiscovery9a2fab80-3846-4dc3-a073-fad137f4a38c

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