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Article
Publication date: 24 July 2019

Grobert A. Guadalupe, María Jesús Lerma-García, Ana Fuentes, José Manuel Barat, María del Carmen Bas and Isabel Fernández-Segovia

The purpose of this paper is to determine the presence of palm oil in food products on sale, and to study and compare consumers’ opinions about this oil type in Spain (importing…

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Abstract

Purpose

The purpose of this paper is to determine the presence of palm oil in food products on sale, and to study and compare consumers’ opinions about this oil type in Spain (importing country) and Peru (producing country).

Design/methodology/approach

Recent news published in both countries, which could influence consumer perceptions, were analysed. A study on the labelling of foodstuffs in Spain was carried out, as was a survey with Spanish and Peruvian consumers.

Findings

Palm oil was found in a large number of products and in a wide range of foods, especially those from the bakery sector. The percentages of saturated fats varied substantially within the same product type. Spanish consumers showed much more interest in the labelling and information on nutritional properties, especially energy values, saturated fats and sugars, while Peruvians focused more on energy values, and protein, vitamin and mineral contents. In Spain, palm oil was considered the worst quality fat/oil and had a clearly negative effect on both health and the environment. In Peru, palm oil was neither perceived by the majority of respondents as low quality oil nor associated with negative health effects. However, they were aware of the environmental problems that could result from its production.

Originality/value

These results confirm that the food industry should make efforts to reduce or replace palm oil in foods, mainly in Spain, as most consumers believe that palm oil negatively affects their health and the environment.

Details

British Food Journal, vol. 121 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 22 December 2020

Susana Ribes, Ana Fuentes and Jose Manuel Barat

This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of…

Abstract

Purpose

This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 °C and 25 °C.

Design/methodology/approach

Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions.

Findings

Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions.

Originality/value

These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.

Details

British Food Journal, vol. 123 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

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