The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup
These findings suggest that ME ingredients can be effectively used in condiment reformulation to achieve significant salt reduction without compromising sensory qualities, while also supporting health-related claims. By incorporating ME-based salt reduction strategies and exploring low-sodium alternatives, consumers can continue to enjoy their favourite sauces while minimising sodium intake. Embracing these changes not only benefits personal health but also aligns with the industry's commitment to offering more nutritious options.
Authors
- Diogo Figueira (ORCID: https://orcid.org/0000-0002-7269-9012)
- Norton Komora (ORCID: https://orcid.org/0000-0002-1118-3629)
- Carmo Serrano (ORCID: https://orcid.org/0000-0002-7632-3485)
- Ana Tasso
- António Marques
- Margarida Sapata (ORCID: https://orcid.org/0000-0003-1026-1637)
- Cláudia Viegas (ORCID: https://orcid.org/0000-0001-6051-7317)
- Diogo Castelo-Branco
Institutions
- University of Lisbon (PT)
- Universidade do Porto (PT)
- Universidade Politécnica de Lisboa (PT)
- Portuguese Sea and Atmosphere Institute (PT)
- Instituto Nacional de Investigação Agrária e Veterinária (PT)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-09-19
- DOI
- https://doi.org/10.3389/fnut.2024.1456319
- Citations
- 1
- Primary Topic
- Food Quality and Safety Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.35