Publicação
Development of natural preservatives for the food industry: an integrated strategy focused on the use of sustainable, low cost and efficient processes
| Resumo: | The demand for natural foods is increasing, since the concern about the use of artificial additives is increasing too. In the search for alternatives to the synthetic ones, natural preservatives obtained from plants appears as a viable option, ensuring consumer´s safety. The aim of the present work was to evaluate the preservative capacity of natural matrices such as rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.) and sage (Salvia officinalis L.) and compare their behavior with an artificial one (potassium sorbate). These preservatives were incorporated in yogurts and the physical parameters and nutritional profile were accessed. |
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| Autores principais: | Ueda, Jonata Massao |
| Outros Autores: | Pedrosa, Mariana C.; Carocho, Márcio; Heleno, Sandrina A.; Barros, Lillian |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | The demand for natural foods is increasing, since the concern about the use of artificial additives is increasing too. In the search for alternatives to the synthetic ones, natural preservatives obtained from plants appears as a viable option, ensuring consumer´s safety. The aim of the present work was to evaluate the preservative capacity of natural matrices such as rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.) and sage (Salvia officinalis L.) and compare their behavior with an artificial one (potassium sorbate). These preservatives were incorporated in yogurts and the physical parameters and nutritional profile were accessed. |
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