Clean-label products: Factors affecting liking and acceptability by Portuguese older adults

Fernandes, Ana Campos; Morais, Cecília; Franchini, Bela; Pereira, Bárbara; Pinho, Olívia; Cunha, Luís Miguel

doi:10.1016/j.appet.2024.107307

Appetite

2024

DOI: 10.1016/j.appet.2024.107307

|View full text |Cite

Clean-label products: Factors affecting liking and acceptability by Portuguese older adults

Ana Campos Fernandes,

Cecília Morais,

Bela Franchini

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Beyond Thymol and Carvacrol: Characterizing the Phenolic Profiles and Antioxidant Capacity of Portuguese Oregano and Thyme for Food Applications

Mateus,

Serrano,

Almeida

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

Oregano (Origanum vulgare L.) and thyme (Thymus mastichina L.) are popular aromatic plants used in the culinary sphere and are known for their antioxidant capacity. This study investigates the variability in the antioxidant capacity and phenolic profiles, focusing on flavonoids and phenolic acids, of oregano and thyme accessions from the Portuguese Bank of Plant Germplasm. The antioxidant capacity was assessed by measurements using the ferric-ion-reducing antioxidant power and DPPH radical scavenging activity assays, Total Phenolic Content, and individual phenolic compounds. Oregano extracts presented the highest total phenolic content (~2152 mg GAE/g DW), while thyme extracts showed the highest ferric-reducing antioxidant powers. However, both aromatic plants (~0.58 mmol TE/g DW) presented similar DPPH radical scavenging capacities. Rosmarinic acid was the major phenolic compound in methanolic extracts from oregano and thyme, but higher amounts were found in thyme (23.11 to 40.45 mg/g DW). The accessions of oregano and thyme showed statistical differences in the phenolic content and antioxidant capacity. This study provides valuable insights into the phenolic profile of Portuguese oregano and thyme, which could constitute potential sources of natural antioxidants and bioactive compounds, to be used by the food industry as natural food additives.

show abstract

Beyond Thymol and Carvacrol: Characterizing the Phenolic Profiles and Antioxidant Capacity of Portuguese Oregano and Thyme for Food Applications

Mateus,

Serrano,

Almeida

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

show abstract

Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities

Pinela,

Añibarro-Ortega,

Barros

2024

Foods

View full text Add to dashboard Cite

In today’s global context, challenges persist in preventing agri-food waste due to factors like limited consumer awareness and improper food-handling practices throughout the entire farm-to-fork continuum. Introducing a forward-thinking solution, the upcycling of renewable feedstock materials (i.e., agri-food waste and by-products) into value-added ingredients presents an opportunity for a more sustainable and circular food value chain. While multi-product cascade biorefining schemes show promise due to their greater techno-economic viability, several biotechnological hurdles remain to be overcome at many levels. This mini-review provides a succinct overview of the biotechnological and societal challenges requiring attention while highlighting valuable food-grade compounds derived from biotransformation processes. These bio-based ingredients include organic acids, phenolic compounds, bioactive peptides, and sugars and offer diverse applications as antioxidants, preservatives, flavorings, sweeteners, or prebiotics in foodstuffs and other consumer goods. Therefore, these upcycled products emerge as a sustainable alternative to certain potentially harmful artificial food additives that are still in use or have already been banned from the industry.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Clean-label products: Factors affecting liking and acceptability by Portuguese older adults

Cited by 2 publications

References 42 publications

Beyond Thymol and Carvacrol: Characterizing the Phenolic Profiles and Antioxidant Capacity of Portuguese Oregano and Thyme for Food Applications

Beyond Thymol and Carvacrol: Characterizing the Phenolic Profiles and Antioxidant Capacity of Portuguese Oregano and Thyme for Food Applications

Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities

Contact Info

Product

Resources

About