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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

2020Conference object Open access
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dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorPedrosa, Mariana C.
dc.contributor.authorCarocho, MƔrcio
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-24T10:36:09Z
dc.date.available2022-01-24T10:36:09Z
dc.date.issued2020
dc.description.abstractThe 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 consumerĀ“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.pt_PT
dc.description.sponsorshipTo the Foundation for Science and Technology (FCT) and FEDER, under program PT2020 for financial support to CIMO (UD/AGR/00690/2019). M. Carocho and S. Heleno thank FCT for their individual research program-contract (CEECIND/00831/2018; CEECIND/03040/2017), while L. Barros thanks FCT for her institutional scientific employment program contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationUeda, Jonata M.; Pedrosa, Mariana C.; Carocho, MƔrcio; 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. Basileiapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24863
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationCEECIND/00831/2018pt_PT
dc.relationMountain Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleDevelopment of natural preservatives for the food industry: an integrated strategy focused on the use of sustainable, low cost and efficient processespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.citation.conferencePlaceBasilƩia, SuƭƧapt_PT
oaire.citation.titleThe 8th World Sustainability Forumpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameUeda
person.familyNamePedrosa
person.familyNameCarocho
person.familyNameHeleno
person.familyNameBarros
person.givenNameJonata Massao
person.givenNameMariana C
person.givenNameMƔrcio
person.givenNameSandrina A.
person.givenNameLillian
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
person.identifier.ciencia-id4417-F90B-68A3
person.identifier.ciencia-id971F-DA77-195D
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-1452-3764
person.identifier.orcid0000-0002-2057-0639
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridL-5951-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57222522617
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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