Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine

Lopes, Cristiane de Oliveira; Barcelos, Maria de Fátima Píccolo; Dias, Nayane Aparecida Araújo; Carneiro, João de Deus Souza; Abreu, Wilson César de

doi:10.1016/j.lwt.2014.02.029

Cited by 12 publications

(5 citation statements)

References 23 publications

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“…These values are within the ranges recorded by Lopes et al. (2014) (62.98% and 66.05%; 70% and 80% for DPPH and ABTS tests, respectively) on margarines with added spices, with the aim of reducing sodium content and increasing margarine antioxidant activity. All margarines were significantly different ( p < 0.05) except for M1 and M2, which showed no significant difference for the ABTS test.…”

Section: Resultssupporting

confidence: 88%

“…The recovered supernatant mixture was evaporated at 55°C under vacuum in a Rotavapor (BUCHI Heating Bath B‐490, Flawil, Switzerland) to a volume of 4 mL, which was subsequently filtered with Whatman No. 2 filter paper and brought to a final volume of 10 mL of absolute methanol (Longobendi et al., 2012; Lopes et al., 2014). The extracts obtained were used in the determination of antioxidant activities.…”

Section: Methodsmentioning

confidence: 99%

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Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey

Guenaoui,

Ouchemoukh,

Amessis‐Ouchemoukh

et al. 2023

Journal of Food Science

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This study examined the textural and rheological properties of Algerian honeys and margarines formulated with honey and their sensory acceptance. Textural analysis shows that all honeys and margarines enriched with honey are spreadable, easy to swallow by the consumer and to adhere to a surface (bread, teeth, tongue, etc.), and have suitable adhesiveness. The hardness and elasticity values reveal that H5 honey and its M5 margarine are less hard and regain their height more quickly. The rheological analysis reveals that all honeys and formulated margarines non‐Newtonian behavior at 25 and 45°C with a G′ > G″ for each type of honey except for H1 and all margarines elaborated with honey presenting a structure of a gel. Statistical analysis shows no significant differences (p > 0.05) in mean values of activation energy, suggesting that honeys and margarines need the same energy to flow. Chemometric analysis reveals strong similarities between (H3 and H5) and (M3 and M5). Sensory acceptance of margarines enriched with honey shows that M4 and M5 margarines are the most preferred by consumers with a satisfaction rate between 60% and 80%. In conclusion, margarine formulated with honey should be introduced to the market due to their good structural properties and high acceptance.

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Section: Resultssupporting

confidence: 88%

Section: Methodsmentioning

confidence: 99%

Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey

Guenaoui,

Ouchemoukh,

Amessis‐Ouchemoukh

et al. 2023

Journal of Food Science

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show abstract

“…Although the use of dairy ingredients to add flavor was mentioned in both interviews and focus groups, the use of an herb and spice mixture was only brought up in an individual interview. Modifying the flavor by adding such ingredients can have varying levels of success for sodium reduction purposes, as the greater change in flavor profile may not be as accepted as the original, non‐reduced version (Barnett et al., 2019; Lopes et al., 2014; Mitchell et al., 2013).…”

Section: Resultsmentioning

confidence: 99%

A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews

Dunteman

Lee

2023

Journal of Food Science

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The high incidence of sodium overconsumption in the general population has led sodium reduction in commercial food products to become a topic of importance in the food industry. In order to bridge the gap between sodium reduction understanding in the food industry and academia, focus groups and individual interviews of food industry professionals were conducted. Sodium reduction and influence from external entities such as federal regulations and consumer insight were prominent in the nutritional concerns of food industry professionals. A large variety of sodium reduction strategies were introduced with discussion on the many factors that contribute to their potential for success. Flavor modification methods were most prevalent in the discussion, with particular focus on potassium chloride and incorporating umami taste. Factors that frequently positively contributed to a strategy's success include maintaining functionality and/or important sensory attributes, inexpensive to implement, and being perceived as clean label. Conversely, factors that negatively affect success include adversely impacting flavor, being considered not clean label, and high costs of implementation. Foods important for future sodium reduction varied widely, although those were largely products with high sodium density. Future efforts toward reducing sodium overconsumption and sodium content in the food supply fell into three categories: consumer‐focused, industry‐focused, and research‐focused. Of particular importance for future efforts included greater regulatory pressure and more consumer nutritional education. Findings suggest that future efforts to reduce the incidence of sodium overconsumption should be carried out through multiple avenues rather than focusing on the agency of consumers, the food industry, or research alone.

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“…In margarine, spice mixtures were accepted more so than the control margarine for flavor liking and, depending on the spice mixture, were rated higher for overall impression than the full‐salt control. Similarly, all treatment levels of sodium reduction in spiced margarine were rated either the same or higher for purchase intent than the control (Lopes et al., 2014). In spiced poories , an Indian bread, samples prepared with spices including chili and cumin and one of two levels of MSG were evaluated by free choice profiling.…”

Section: Resultsmentioning

confidence: 99%

Compendium of sodium reduction strategies in foods: A scoping review

Dunteman

McKenzie

Yang

et al. 2022

Comp Rev Food Sci Food Safe

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In response to health concerns generated by increased sodium intake, many new approaches have been studied to reduce the sodium content in processed food. It has been suggested that reducing sodium in the food supply may be the most appropriate solution. The aim of this scoping review was to establish what sodium reduction strategies are effective in maintaining acceptable sensory qualities for various food industry applications. Studies that evaluate and report on the effectiveness of a sodium reduction strategy relevant to food and included outcomes detailing how the strategies were received by human subjects using sensory data are included, as well as book chapters, literature reviews, and patents focusing on sodium reduction strategies. Only those published in English and since 1970 were included. Literature was obtained through Scopus, PubMed, EBSCOhost, and ScienceDirect databases, whereas patents were obtained through US Patent Trademark Office, Google Patents, and PATENTSCOPE databases. Two‐hundred and seventy‐seven primary studies, 27 literature reviews, 10 book chapters, and 143 patents were selected for inclusion. Data extracted included details such as analytical methods, broad and specific treatment categories, significant outcomes, and limitations among other material. Sodium reduction methods were categorized as either salt removal, salt replacement, flavor modification, functional modification, or physical modification. Although salt removal and salt replacement were the majority of included studies, future research would benefit from combining methods from other categories while investigating the impact on sensory characteristics, technological aspects, and consumer perception of the strategy.

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Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine

Cited by 12 publications

References 23 publications

Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey

Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey

A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews

Compendium of sodium reduction strategies in foods: A scoping review

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