Recent innovations in the ketchup type sauces market: a literature review

Detalhes bibliográficos
Autor(a) principal: Sommer, Sueli Fiorini
Data de Publicação: 2023
Outros Autores: Richter, Marc François, Sant’ Anna, Voltaire
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Eletrônica Científica da Uergs
Texto Completo: https://revista.uergs.edu.br/index.php/revuergs/article/view/3321
Resumo: Ketchup is an outstanding product both in widespread consumption in snacks and quick meals, as well as in cooking, used by chefs in the preparation of dishes and recipes. The food industry, driven by technological advances, as well as by consumer demand and competition, is constantly innovating, launching new products and new production processes. This work aimed to compile the main trends and innovations observed in the production and development of sweet and sour sauces similar to ketchup, with alternative ingredients, through a literature review. The search for data was conducted in databases, such as SciELO, CAPES Periodicals Portal, as well as in articles available in "Google Scholar". It was observed that the main innovations occurred in the development of sauces enriched with ingredients rich in bioactive ingredients such as polyphenols, anthocyanins and carotenoids. The studies highlighted were conducted with acerola, strawberry, guava and acai, alternative ingredients to tomato, which characterize the sauces similar to ketchup.
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spelling Recent innovations in the ketchup type sauces market: a literature reviewInnovaciones recientes en el mercado de las salsas tipo ketchup: una revisión bibliográficaInovações no mercado de molhos agridoces similares ao ketchup: uma revisão bibliográfica Molho agridoceantocianinaspolifenóisantioxidantes.Salsa agridulceantocianinaspolifenolesantioxidantes.Sweet and sour sauceanthocyaninspolyphenolsantioxidants.Ketchup is an outstanding product both in widespread consumption in snacks and quick meals, as well as in cooking, used by chefs in the preparation of dishes and recipes. The food industry, driven by technological advances, as well as by consumer demand and competition, is constantly innovating, launching new products and new production processes. This work aimed to compile the main trends and innovations observed in the production and development of sweet and sour sauces similar to ketchup, with alternative ingredients, through a literature review. The search for data was conducted in databases, such as SciELO, CAPES Periodicals Portal, as well as in articles available in "Google Scholar". It was observed that the main innovations occurred in the development of sauces enriched with ingredients rich in bioactive ingredients such as polyphenols, anthocyanins and carotenoids. The studies highlighted were conducted with acerola, strawberry, guava and acai, alternative ingredients to tomato, which characterize the sauces similar to ketchup.El ketchup es un producto destacado tanto en el consumo difuso en aperitivos y comidas rápidas, como en la cocina, utilizado por los cocineros en la elaboración de platos y recetas. La industria alimentaria, impulsada por los avances tecnológicos, así como por la demanda de los consumidores y la competencia, está innovando constantemente, lanzando nuevos productos y nuevos procesos de producción. Este trabajo tuvo como objetivo recopilar las principales tendencias e innovaciones observadas en el desarrollo de salsas agridulces similares al ketchup, con ingredientes alternativos, a través de una revisión bibliográfica. La búsqueda de datos se realizó en bases de datos, como SciELO, Portal de Periódicos CAPES, así como en artículos disponibles en Google Scholar. Se observó que las principales innovaciones se produjeron en el desarrollo de salsas enriquecidas con ingredientes abundantes en bioactivos como polifenoles, antocianinas y carotenoides. Destacamos los estudios realizados con acerola, fresa, guayaba y açaí, ingredientes alternativos al tomate, que caracterizan las salsas similares al ketchup.O ketchup é um produto com destaque tanto no consumo difuso em lanches e refeições rápidas, como também na culinária, utilizado por chefs de cozinha na preparação de pratos e receitas. A indústria alimentícia, impulsionada pelos avanços tecnológicos, bem como pela demanda dos consumidores e pela concorrência, inova constantemente, com lançamento de novos produtos e novos processos de produção. Este trabalho teve por objetivo compilar as principais tendências e inovações observadas no desenvolvimento de molhos agridoces similares ao ketchup, com ingredientes alternativos, através de revisão bibliográfica. A busca de dados foi realizada em bases como SciELO, Portal de Periódicos CAPES, bem como em artigos disponíveis no Google Scholar. Observou-se que as principais inovações ocorreram no desenvolvimento de molhos enriquecidos com ingredientes ricos em bioativos como polifenóis, antocianinas e carotenoides. Destacamos os estudos realizados com acerola, morango, goiaba e açaí, ingredientes alternativos ao tomate, que caracterizam os molhos similares ao ketchup.Uergs2023-08-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revista.uergs.edu.br/index.php/revuergs/article/view/332110.21674/2448-0479.92.122-131Revista Eletrônica Científica da UERGS ; v. 9 n. 2 (2023): Agosto; 122-1312448-0479reponame:Revista Eletrônica Científica da Uergsinstname:Universidade Estadual do Rio Grande do Sul (UERGS)instacron:UERGSporhttps://revista.uergs.edu.br/index.php/revuergs/article/view/3321/601Copyright (c) 2023 Sueli Fiorini Sommer, Marc François Richter, Voltaire Sant’ Annainfo:eu-repo/semantics/openAccessSommer, Sueli Fiorini Richter, Marc François Sant’ Anna, Voltaire2023-09-01T14:12:58Zoai:ojs.pkp.sfu.ca:article/3321Revistahttp://revista.uergs.edu.br/index.php/revuergs/indexPUBhttp://revista.uergs.edu.br/index.php/revuergs/oai||revista@uergs.edu.br2448-04792448-0479opendoar:2023-09-01T14:12:58Revista Eletrônica Científica da Uergs - Universidade Estadual do Rio Grande do Sul (UERGS)false
dc.title.none.fl_str_mv Recent innovations in the ketchup type sauces market: a literature review
Innovaciones recientes en el mercado de las salsas tipo ketchup: una revisión bibliográfica
Inovações no mercado de molhos agridoces similares ao ketchup: uma revisão bibliográfica
title Recent innovations in the ketchup type sauces market: a literature review
spellingShingle Recent innovations in the ketchup type sauces market: a literature review
Sommer, Sueli Fiorini
Molho agridoce
antocianinas
polifenóis
antioxidantes.
Salsa agridulce
antocianinas
polifenoles
antioxidantes.
Sweet and sour sauce
anthocyanins
polyphenols
antioxidants.
title_short Recent innovations in the ketchup type sauces market: a literature review
title_full Recent innovations in the ketchup type sauces market: a literature review
title_fullStr Recent innovations in the ketchup type sauces market: a literature review
title_full_unstemmed Recent innovations in the ketchup type sauces market: a literature review
title_sort Recent innovations in the ketchup type sauces market: a literature review
author Sommer, Sueli Fiorini
author_facet Sommer, Sueli Fiorini
Richter, Marc François
Sant’ Anna, Voltaire
author_role author
author2 Richter, Marc François
Sant’ Anna, Voltaire
author2_role author
author
dc.contributor.author.fl_str_mv Sommer, Sueli Fiorini
Richter, Marc François
Sant’ Anna, Voltaire
dc.subject.por.fl_str_mv Molho agridoce
antocianinas
polifenóis
antioxidantes.
Salsa agridulce
antocianinas
polifenoles
antioxidantes.
Sweet and sour sauce
anthocyanins
polyphenols
antioxidants.
topic Molho agridoce
antocianinas
polifenóis
antioxidantes.
Salsa agridulce
antocianinas
polifenoles
antioxidantes.
Sweet and sour sauce
anthocyanins
polyphenols
antioxidants.
description Ketchup is an outstanding product both in widespread consumption in snacks and quick meals, as well as in cooking, used by chefs in the preparation of dishes and recipes. The food industry, driven by technological advances, as well as by consumer demand and competition, is constantly innovating, launching new products and new production processes. This work aimed to compile the main trends and innovations observed in the production and development of sweet and sour sauces similar to ketchup, with alternative ingredients, through a literature review. The search for data was conducted in databases, such as SciELO, CAPES Periodicals Portal, as well as in articles available in "Google Scholar". It was observed that the main innovations occurred in the development of sauces enriched with ingredients rich in bioactive ingredients such as polyphenols, anthocyanins and carotenoids. The studies highlighted were conducted with acerola, strawberry, guava and acai, alternative ingredients to tomato, which characterize the sauces similar to ketchup.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-31
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revista.uergs.edu.br/index.php/revuergs/article/view/3321
10.21674/2448-0479.92.122-131
url https://revista.uergs.edu.br/index.php/revuergs/article/view/3321
identifier_str_mv 10.21674/2448-0479.92.122-131
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revista.uergs.edu.br/index.php/revuergs/article/view/3321/601
dc.rights.driver.fl_str_mv Copyright (c) 2023 Sueli Fiorini Sommer, Marc François Richter, Voltaire Sant’ Anna
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Sueli Fiorini Sommer, Marc François Richter, Voltaire Sant’ Anna
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Uergs
publisher.none.fl_str_mv Uergs
dc.source.none.fl_str_mv Revista Eletrônica Científica da UERGS ; v. 9 n. 2 (2023): Agosto; 122-131
2448-0479
reponame:Revista Eletrônica Científica da Uergs
instname:Universidade Estadual do Rio Grande do Sul (UERGS)
instacron:UERGS
instname_str Universidade Estadual do Rio Grande do Sul (UERGS)
instacron_str UERGS
institution UERGS
reponame_str Revista Eletrônica Científica da Uergs
collection Revista Eletrônica Científica da Uergs
repository.name.fl_str_mv Revista Eletrônica Científica da Uergs - Universidade Estadual do Rio Grande do Sul (UERGS)
repository.mail.fl_str_mv ||revista@uergs.edu.br
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