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Development of natural preservatives for the food industry: an integrated strategy focused on the use of sustainable, low cost and efficient processes

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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.
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

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