{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T16:08:13Z","timestamp":1753891693933,"version":"3.41.2"},"reference-count":40,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2024,9,19]],"date-time":"2024-09-19T00:00:00Z","timestamp":1726704000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec><jats:title>Introduction<\/jats:title><jats:p>Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavour and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood pressure and cardiovascular disease. To address these concerns, reducing salt content in the sauces has become a significant goal for both manufacturers and consumers.<\/jats:p><\/jats:sec><jats:sec><jats:title>Objectives<\/jats:title><jats:p>This study investigates the effects of three formulations of microencapsulated (ME) oleoresins (F1, F2, and F3), derived from aromatic plants and spices, on the mineral content, physical\u2013chemical properties, colour, and sensory profiles of mayonnaise, mustard, and ketchup.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>The addition of ME ingredients resulted in significant reductions in salt content across all sauces, with reductions up to 50% in mayonnaise, 45% in mustard, and 52% in ketchup, aligning with EU sodium guidelines and allowing for a \u201creduced Na\/NaCl content\u201d nutrition claim. Potassium levels in mustard and ketchup were sufficient to support health claims related to blood pressure maintenance, while chloride content was reduced in ME formulations, better aligning with dietary reference values. Physical\u2013chemical analysis revealed that ME ingredients had minimal impact on parameters like pH, lipid oxidation, and viscosity, although significant differences were observed in specific areas, such as the consistency of ketchup and chloride content in mustard and ketchup. The use of inulin, as a carrier agent, helped maintain the sauces rheological properties. Mustard showed the most similarity to the control in terms of physical\u2013chemical parameters. Colour analysis indicated minimal changes in mayonnaise, moderate changes in mustard, and significant differences in ketchup, particularly with the ME-F3 formulation, where the light-yellow ME ingredients had a pronounced effect on the darker sauce. Despite these differences, the sensory analysis demonstrated that the overall sensory profiles of the ME formulations were similar the like control for all sauces. Mayonnaise showed the closest resemblance, while mustard had slightly lower scores in flavour and saltiness. Ketchup followed the same trend as mayonnaise, with no significant sensory differences compared to the control.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>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\u2019s commitment to offering more nutritious options.<\/jats:p><\/jats:sec>","DOI":"10.3389\/fnut.2024.1456319","type":"journal-article","created":{"date-parts":[[2024,9,19]],"date-time":"2024-09-19T15:59:28Z","timestamp":1726761568000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup"],"prefix":"10.3389","volume":"11","author":[{"given":"Carmo","family":"Serrano","sequence":"first","affiliation":[]},{"given":"Margarida","family":"Sapata","sequence":"additional","affiliation":[]},{"given":"Diogo","family":"Castelo-Branco","sequence":"additional","affiliation":[]},{"given":"Ana","family":"Tasso","sequence":"additional","affiliation":[]},{"given":"Ant\u00f3nio","family":"Marques","sequence":"additional","affiliation":[]},{"given":"Cl\u00e1udia","family":"Viegas","sequence":"additional","affiliation":[]},{"given":"Diogo","family":"Figueira","sequence":"additional","affiliation":[]},{"given":"Norton","family":"Komora","sequence":"additional","affiliation":[]}],"member":"1965","published-online":{"date-parts":[[2024,9,19]]},"reference":[{"year":"2024","key":"ref1"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"e025068","DOI":"10.1136\/bmjopen-2018-025068","article-title":"Sodium content in sauces\u2014a major contributor of sodium intake in Malaysia: a cross-sectional survey","volume":"9","author":"Shahar","year":"2019","journal-title":"BMJ Open"},{"volume-title":"Salt content of sauces","year":"2019","key":"ref3"},{"volume-title":"WHO","year":"2016","key":"ref4"},{"volume-title":"Using dietary intake modelling to achieve population salt reduction: A guide to developing a country-specific salt reduction model","year":"2018","key":"ref5"},{"year":"2009","key":"ref6"},{"key":"ref7","doi-asserted-by":"crossref","DOI":"10.1016\/B0-12-227055-X\/01069-5","article-title":"Sensory evaluation | taste","volume-title":"Encyclopedia of Food Sciences and Nutrition","author":"Valentov\u00e1","year":"2003"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"431","DOI":"10.3390\/medicina58030431","article-title":"Hypokalemia in diabetes mellitus setting","volume":"58","author":"Coregliano-Ring","year":"2022","journal-title":"Medicina"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2021\/6653190","article-title":"Chemistry, safety, and challenges of the use of organic acids and their derivative salts in meat preservation","volume":"2021","year":"2021","journal-title":"J Food Quality"},{"key":"ref10","doi-asserted-by":"publisher","first-page":"682","DOI":"10.1111\/j.1365-2621.1994.tb05592.x","article-title":"Flavor modification by sodium chloride and monosodium glutamate","volume":"59","author":"Kemp","year":"1994","journal-title":"Food Sci"},{"key":"ref11","doi-asserted-by":"publisher","first-page":"6005","DOI":"10.1002\/jsfa.11953","article-title":"Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception","volume":"102","author":"Rosa","year":"2022","journal-title":"J Sci Food Agric"},{"key":"ref12","article-title":"15 - vegetable protein isolates","volume-title":"Woodhead publishing series in food science, technology and nutrition, handbook of hydrocolloids","author":"Gonz\u00e1lez-P\u00e9rez","year":"2009"},{"volume-title":"Conseil Europ\u00e9en de l\u2019Information sur l\u2019Alimentation. 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