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Advisor(s)
Abstract(s)
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.
Description
Keywords
Citation
Ueda, Jonata M.; Pedrosa, Mariana C.; Carocho, Márcio; Heleno, Sandrina A.; Barros, Lillian (2020). Development of natural preservatives for the food industry: An integrated strategy focused on the use of sustainable, low cost and efficient processes. In The 8th World Sustainability Forum. Basileia