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New food, new technology: innovative spreadable cream with strawberry syrup

2023Journal article Open access
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authorProfile.affiliationInstituto Politécnico de Santarém_Escola Superior Agráriapt_PT
authorProfile.affiliationInstituto Politécnico de Santarém_Escola Superior Agráriapt_PT
dc.contributor.authorBasto de Lima, Gabriela
dc.contributor.authorGanhão, Sofia
dc.contributor.authorRuivo, Paula
dc.contributor.authorOliveira, Maria Adelaide
dc.contributor.authorMacedo, Antónia
dc.contributor.authorBrandão, Carlos
dc.contributor.authorGuerra, Manuela
dc.contributor.authorMorgado, Cátia
dc.contributor.authorAlves, Marco
dc.contributor.authorHenriques, Marília
dc.date.accessioned2023-01-30T14:38:21Z
dc.date.available2023-01-30T14:38:21Z
dc.date.issued2023
dc.description.abstractA 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBasto 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/s00217-022-04179-5pt_PT
dc.identifier.doihttps://doi.org/10.1007/s00217-022-04179-5pt_PT
dc.identifier.eissn1438-2385
dc.identifier.urihttp://hdl.handle.net/10400.15/4278
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationProject Agrio et Emulsio – POCI-01-0145-FEDER-023583 - FEDERpt_PT
dc.relationLife Quality Research Centre (LQRC/CIEQV) - UID/CED/04748/2020 - FCTpt_PT
dc.relation.publisherversionhttps://link.springer.com/article/10.1007/s00217-022-04179-5pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWater-in-oil food emulsionpt_PT
dc.subjectStrawberry syruppt_PT
dc.subjectInnovative spreadable creampt_PT
dc.subjectSustainable agri-food systempt_PT
dc.titleNew food, new technology: innovative spreadable cream with strawberry syruppt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage828pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage821pt_PT
oaire.citation.titleEuropean Food Research and Technologypt_PT
oaire.citation.volume249pt_PT
person.familyNameBasto de Lima
person.familyNameLúcia da Mata Silvério Ruivo
person.familyNameMota de Oliveira
person.familyNamebrandão
person.familyNameGuerra
person.familyNameOliveira Inácio Henriques
person.givenNameMaria Gabriela
person.givenNamePaula
person.givenNameMaria Adelaide
person.givenNamecarlos
person.givenNameManuela
person.givenNameMarília
person.identifier.ciencia-idA117-6A3B-3265
person.identifier.ciencia-id5211-EB99-9145
person.identifier.ciencia-idC31C-1224-026E
person.identifier.ciencia-idBF17-67C3-D4C8
person.identifier.ciencia-idE91F-A4F5-387F
person.identifier.orcid0000-0003-3938-6820
person.identifier.orcid0000-0001-6868-2894
person.identifier.orcid0000-0002-6726-9253
person.identifier.orcid0000-0001-6095-2861
person.identifier.orcid0000-0003-0704-3364
person.identifier.orcid0000-0002-0319-5371
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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