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Sensory analysis of pansies subjected to different post-harvest technologies: high hydrostatic pressure, alginate coating and crystallisation

2021Journal article Open access
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dc.contributor.authorFernandes, Luana
dc.contributor.authorCasal, Susana
dc.contributor.authorPereira, J.A.
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2023-03-21T11:27:30Z
dc.date.available2023-03-21T11:27:30Z
dc.date.issued2021
dc.description.abstractThe present study aimed to investigate consumers’ knowledge about edible flowers and post-harvest technologies through an online survey. Simultaneously, the effects of some post-harvest technologies (high hydrostatic pressure (HHP), alginate coating and crystallisation) on sensory characteristics of pansies were evaluated in loco by chefs and consumers. Most of the participants recognised edible flowers as a food component and had a favourable opinion about them. 79% were willing to pay more to acquire a product with a longer shelf-life. The sensory profiles of chefs and consumers were different; however, the scores for HHP were similar, except for the overall acceptance (p=0.025). The chefs rated the HHP pansies with the highest scores for visual appearance (p=0.015), texture (p=0.032) and overall acceptance (p=0.001). The consumers did not find significant differences in overall acceptance between treatments. So, this work gives important information about the consumers’ opinion of edible flowers that can help the producers.pt_PT
dc.description.sponsorshipThe authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant SFRH/BD/95853/2013 to Luana Fernandes and FCT/MEC for the financial support to REQUIMTE (NORTE- 01-0145-FEDER-LAQV (UIDB/50006/2020)) research unit through national funds and co-financed by the FEDER, within the PT2020 Partnership Agreement. Furthermore, the authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/ AGR/00690/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa (2021). Sensory analysis of pansies subjected to different post-harvest technologies: high hydrostatic pressure, alginate coating and crystallisation. Journal of Nutrition, Food Research and Technology. ISSN 2630-8096. 3:1, p. 1-8pt_PT
dc.identifier.doi10.30881/jnfrt.00017pt_PT
dc.identifier.eissn2630-8096
dc.identifier.urihttp://hdl.handle.net/10198/27893
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherOlogy Presspt_PT
dc.relationUID/AGR/00690/2020pt_PT
dc.relationEffect of high pressure and osmotic dehydration treaments on the quality and safety of edible flowers
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEdible flowerspt_PT
dc.subjectPost-harvest technologiespt_PT
dc.subjectOnline surveypt_PT
dc.subjectSensory analysispt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleSensory analysis of pansies subjected to different post-harvest technologies: high hydrostatic pressure, alginate coating and crystallisationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleEffect of high pressure and osmotic dehydration treaments on the quality and safety of edible flowers
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F95853%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.endPage8pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleJournal of Nutrition, Food Research and Technologypt_PT
oaire.citation.volume3pt_PT
oaire.fundingStreamFARH
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFernandes
person.familyNamePereira
person.familyNameRamalhosa
person.givenNameLuana
person.givenNameJosé Alberto
person.givenNameElsa
person.identifier.ciencia-id1219-7C60-1311
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0001-9377-2453
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication27b7ab18-734e-473d-b117-d2f5b2f35dc6
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication.latestForDiscovery27b7ab18-734e-473d-b117-d2f5b2f35dc6
relation.isProjectOfPublication212bca10-2910-4f0b-b28b-39b5e1e2a350
relation.isProjectOfPublication0d71ca47-dd95-4204-8a34-d28377654df3
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