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Version 3.24
Publication Type J
Authors Cardoso, M., H. Silva, C. Patinha, N. Costa, S. Nunes and A. Cunha
Title From the saltpan to the plate: An evaluation of the use of the edible halophyte Salicornia ramosissima in catering
Source Annals of Applied Biology
Language English
Author Keywords elemental profile green salt halophytes microbiological quality sodium food europaea herbacea solutes spices growth wild l. Agriculture
Abstract The halophyte species Salicornia ramosissima has long been consumed as food and is currently regarded as a high-value gourmet item. However, given that these plants grow in estuarine areas, often impacted by pollution, and are prone to the accumulation of ions, the risks associated with food borne pathogens or toxic metals has to be carefully considered. The objective of this work was to gather evidence that S. ramossissima harvested locally in an estuarine system (Ria de Aveiro, Portugal) can be safely consumed as a healthy and catering-amenable food. Fresh shoots, taken as green vegetables, and dried powdered shoots (green salt) intended as seasoning, were analysed for total aerobic bacteria, total coliforms, Escherichia coli, Bacillus cereus and fungi (yeasts and moulds). The nutritional profile and the concentration of macro and micro elements, including potential toxic elements, was also established. Fresh shoots and green salt were incorporated in catering meals (soup and a meat dish) and subjected to sensory analyses. The microbiological quality of fresh shoots and green salt was compliant with the guidelines for salad greens and herbs and spices, respectively. The nutritional and elemental profile revealed that fresh shoots have a high content in fibre and NaCl. From the concentration of Na determined in green salt, a daily dose of 7 g was estimated as corresponding to the recommended daily dietary intake Na. None of the other elements was present in concentrations that could exceed the dietary intake limits. In the sensory tests, fresh shoots were well accepted as salad greens but green salt, used as seasoning, was considered as insufficient in terms of saltiness and does not completely substitute cooking salt. The results confirm the nutritional and sensory value of S. ramossisima and represent a promising prospect for the incorporation of locally harvested or crop cultivated plants in catering meals.
Author Address [Cardoso, Mariana; Silva, Helena; Cunha, Angela] Univ Aveiro, CESAM, Aveiro, Portugal. [Cardoso, Mariana; Silva, Helena; Cunha, Angela] Univ Aveiro, Dept Biol, Campus Santiago, P-3810193 Aveiro, Portugal. [Patinha, Carla] Univ Aveiro, GEOBIOTEC, Aveiro, Portugal. [Patinha, Carla] Univ Aveiro, Dept Geosci, Aveiro, Portugal. [Costa, Natalia; Nunes, Susana] ITAU Inst Tecn Alimentacao Humana SA, Direcao Qualidade & Seguranca, Sao Pedro De Fins, Maia, Portugal. Cunha, A (corresponding author), Univ Aveiro, Dept Biol, Campus Santiago, P-3810193 Aveiro, Portugal. acunha@ua.pt
ISSN 0003-4746
ISBN 0003-4746
29-Character Source Abbreviation Ann. Appl. Biol.
Beginning Page 10
Digital Object Identifier (DOI) 10.1111/aab.12714
Unique Article Identifier WOS:000672382300001

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