New food, new technology: innovative spreadable cream with strawberry syrup
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.15/4278 |
Resumo: | A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifers, favourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The fnal prototype was subjected to food pairing and food design with incre mental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the project Agrio et Emulsio—new products development (POCI-01-0145-FEDER-023583), whose main objective was the formulation and design of innovative food emulsions based on processed raw materials, with potential application in certain markets such as gourmet, diet, and vegan. |
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New food, new technology: innovative spreadable cream with strawberry syrupWater-in-oil food emulsionStrawberry syrupInnovative spreadable creamSustainable agri-food systemA strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifers, favourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The fnal prototype was subjected to food pairing and food design with incre mental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the project Agrio et Emulsio—new products development (POCI-01-0145-FEDER-023583), whose main objective was the formulation and design of innovative food emulsions based on processed raw materials, with potential application in certain markets such as gourmet, diet, and vegan.SpringerRepositório Científico do Instituto Politécnico de SantarémBasto de Lima, GabrielaGanhão, SofiaRuivo, PaulaOliveira, Maria AdelaideMacedo, AntóniaBrandão, CarlosGuerra, ManuelaMorgado, CátiaAlves, MarcoHenriques, Marília2023-01-30T14:38:21Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.15/4278engBasto de Lima, G.; Ganhão, S.; Ruivo, P.; Oliveira, M. A.; Macedo, A.; Brandão, C.; Guerra, M.; Morgado, C.; Alves, M.; Henriques, M. (2023). New food, new technology: innovative spreadable cream with strawberry syrup. European Food Research and Technology, 249, 821-828. https://doi.org/10.1007/s00217-022-04179-5https://doi.org/10.1007/s00217-022-04179-51438-2385info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-11T07:17:58Zoai:repositorio.ipsantarem.pt:10400.15/4278Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:55:55.834882Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
New food, new technology: innovative spreadable cream with strawberry syrup |
title |
New food, new technology: innovative spreadable cream with strawberry syrup |
spellingShingle |
New food, new technology: innovative spreadable cream with strawberry syrup Basto de Lima, Gabriela Water-in-oil food emulsion Strawberry syrup Innovative spreadable cream Sustainable agri-food system |
title_short |
New food, new technology: innovative spreadable cream with strawberry syrup |
title_full |
New food, new technology: innovative spreadable cream with strawberry syrup |
title_fullStr |
New food, new technology: innovative spreadable cream with strawberry syrup |
title_full_unstemmed |
New food, new technology: innovative spreadable cream with strawberry syrup |
title_sort |
New food, new technology: innovative spreadable cream with strawberry syrup |
author |
Basto de Lima, Gabriela |
author_facet |
Basto de Lima, Gabriela Ganhão, Sofia Ruivo, Paula Oliveira, Maria Adelaide Macedo, Antónia Brandão, Carlos Guerra, Manuela Morgado, Cátia Alves, Marco Henriques, Marília |
author_role |
author |
author2 |
Ganhão, Sofia Ruivo, Paula Oliveira, Maria Adelaide Macedo, Antónia Brandão, Carlos Guerra, Manuela Morgado, Cátia Alves, Marco Henriques, Marília |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Santarém |
dc.contributor.author.fl_str_mv |
Basto de Lima, Gabriela Ganhão, Sofia Ruivo, Paula Oliveira, Maria Adelaide Macedo, Antónia Brandão, Carlos Guerra, Manuela Morgado, Cátia Alves, Marco Henriques, Marília |
dc.subject.por.fl_str_mv |
Water-in-oil food emulsion Strawberry syrup Innovative spreadable cream Sustainable agri-food system |
topic |
Water-in-oil food emulsion Strawberry syrup Innovative spreadable cream Sustainable agri-food system |
description |
A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifers, favourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The fnal prototype was subjected to food pairing and food design with incre mental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the project Agrio et Emulsio—new products development (POCI-01-0145-FEDER-023583), whose main objective was the formulation and design of innovative food emulsions based on processed raw materials, with potential application in certain markets such as gourmet, diet, and vegan. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-01-30T14:38:21Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.15/4278 |
url |
http://hdl.handle.net/10400.15/4278 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Basto de Lima, G.; Ganhão, S.; Ruivo, P.; Oliveira, M. A.; Macedo, A.; Brandão, C.; Guerra, M.; Morgado, C.; Alves, M.; Henriques, M. (2023). New food, new technology: innovative spreadable cream with strawberry syrup. European Food Research and Technology, 249, 821-828. https://doi.org/10.1007/s00217-022-04179-5 https://doi.org/10.1007/s00217-022-04179-5 1438-2385 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799137048085397504 |