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

Detalhes bibliográficos
Autor(a) principal: Viegas, Cláudia
Data de Publicação: 2022
Outros Autores: Gerardo, André, Mendes, Lino, Ferreira, Raquel, Damas, Carlos, Sapata, Margarida, Serrano, Carmo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10400.21/14717
Resumo: 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.
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network_name_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
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spelling Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cookingDieteticsNutritionSalt reductionCookingMicroencapsulationAromatic plantsCOMPETE 2020 – SAICT 24003 – Salt reductionExcessive 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.Taylor & FrancisRCIPLViegas, CláudiaGerardo, AndréMendes, LinoFerreira, RaquelDamas, CarlosSapata, MargaridaSerrano, Carmo2022-06-22T11:40:00Z2024-102024-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.21/14717eng10.1080/15428052.2022.2088435info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-19T02:18:23Zoai:repositorio.ipl.pt:10400.21/14717Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T20:01:22.201882Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking
title Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking
spellingShingle Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking
Viegas, Cláudia
Dietetics
Nutrition
Salt reduction
Cooking
Microencapsulation
Aromatic plants
COMPETE 2020 – SAICT 24003 – Salt reduction
title_short Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking
title_full Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking
title_fullStr Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking
title_full_unstemmed Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking
title_sort Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking
author Viegas, Cláudia
author_facet Viegas, Cláudia
Gerardo, André
Mendes, Lino
Ferreira, Raquel
Damas, Carlos
Sapata, Margarida
Serrano, Carmo
author_role author
author2 Gerardo, André
Mendes, Lino
Ferreira, Raquel
Damas, Carlos
Sapata, Margarida
Serrano, Carmo
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv RCIPL
dc.contributor.author.fl_str_mv Viegas, Cláudia
Gerardo, André
Mendes, Lino
Ferreira, Raquel
Damas, Carlos
Sapata, Margarida
Serrano, Carmo
dc.subject.por.fl_str_mv Dietetics
Nutrition
Salt reduction
Cooking
Microencapsulation
Aromatic plants
COMPETE 2020 – SAICT 24003 – Salt reduction
topic Dietetics
Nutrition
Salt reduction
Cooking
Microencapsulation
Aromatic plants
COMPETE 2020 – SAICT 24003 – Salt reduction
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-06-22T11:40:00Z
2024-10
2024-10-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.21/14717
url http://hdl.handle.net/10400.21/14717
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1080/15428052.2022.2088435
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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