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Fonseca-Bustos V, Madera-Santana TJ, Martínez-Núñez YY, Robles-Ozuna LE, Montoya-Ballesteros LDC. Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:861-869. [PMID: 38487281 PMCID: PMC10933219 DOI: 10.1007/s13197-023-05861-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 03/17/2024]
Abstract
The salty taste is usually associated with the positively charged ion sodium present in sodium chloride. Due to its relevance in the food industry, there have been several studies to determine how this ion behaves in various food matrices, or the use of techniques to improve saltiness perception to reduce the amount necessary for savoury food. Several databases were searched, and it was discovered that sodium can interact with the protein, modifying its mobility, as well as, other components of the food matrix, such as fat, that seem to interfere with saltiness perception, increasing or reducing it. Several techniques were used to identify the interaction between sodium and the food matrix, as well as sensory testing to determine the influence of different modification strategies to enhance the saltiness perception. Due to the multiple factors involved in the salty taste, understanding the effect of the technique to modify saltiness perception, the interaction of the matrix components of the food, and the sodium interaction with those components, can be of use in the developing process of foods with a reduction in the sodium content. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05861-6.
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Affiliation(s)
- Verónica Fonseca-Bustos
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Tomás J. Madera-Santana
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Yesica Y. Martínez-Núñez
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Luis E. Robles-Ozuna
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
| | - Luz del Carmen Montoya-Ballesteros
- Luz del Carmen Montoya-Ballesteros, Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD). Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora CP 83304 México
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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Hurst KE, Hewson L, Fisk ID. Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules. Food Res Int 2022; 155:111022. [PMID: 35400422 PMCID: PMC9022087 DOI: 10.1016/j.foodres.2022.111022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/26/2022] [Accepted: 02/11/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Katherine E Hurst
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
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Hurst KE, Ayed C, Derbenev IN, Hewson L, Fisk ID. Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chem 2021; 360:129990. [PMID: 34034053 PMCID: PMC8223491 DOI: 10.1016/j.foodchem.2021.129990] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 04/01/2021] [Accepted: 04/27/2021] [Indexed: 01/30/2023]
Abstract
Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium. Eight salts were compared with different physicochemical properties, the resultant particles were characterised and adhesion to product, loss in-pack, rate of dissolution and ultimately saltiness perception were evaluated. Principle findings included that particle adhesion was driven by particle size (r = -0.85, p = 0.008), bulk density (r = -0.80, p = 0.017) and flow properties (r = 0.77, p = 0.015); loss in-pack was associated with particle size and hydrophobicity of the salt particle while dissolution and/or saltiness perception was also driven by particle size and hydrophobicity of the salt particle. The findings offer a new set of design rules for future ingredient design for the food and flavour industries.
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Affiliation(s)
- Katherine E Hurst
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ivan N Derbenev
- School of Chemistry, University of Nottingham, University Park, Nottingham, NG7 2RD, United Kingdom
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
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Sun W, Jiao C, Xiao Y, Wang L, Yu C, Liu J, Yu Y, Wang L. Salt-Dependent Aggregation and Assembly of E coli-Expressed Ferritin. Dose Response 2016; 14:1559325816632102. [PMID: 26977139 PMCID: PMC4773902 DOI: 10.1177/1559325816632102] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Ferritin, with the primary function of iron storage, is a nearly ubiquitous protein found in most living organisms. Our recent investigations suggest that ferritin can assemble nanoparticles. So we use ferritin as a novel type of delivery vehicle for recombinant epitope vaccines. And, we found that ferritin form nonnative aggregates depended sensitively on NaCl concentrations. Here, we report that ferritin is an ion-sensitive protein and has the attribute of salt-dependent aggregation. Our results indicate that recombinant ferritin can be released as a soluble form from Escherichia coli at low NaCl concentrations (≤50 mmol/L). Moreover, this result affords us to confirm a proper self-assembling solution for soluble ferritin or other ferritin-based fusion proteins to assemble nanoparticles.
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Affiliation(s)
- Wei Sun
- Department of Molecular Biology, College of Basic Medicine, Jilin University, Changchun, China
| | - Chengfeng Jiao
- Department of Molecular Biology, College of Basic Medicine, Jilin University, Changchun, China
| | - Yue Xiao
- Department of Molecular Biology, College of Basic Medicine, Jilin University, Changchun, China
| | - Luowei Wang
- Department of Molecular Biology, College of Basic Medicine, Jilin University, Changchun, China
| | - Cheng Yu
- Department of Molecular Biology, College of Basic Medicine, Jilin University, Changchun, China
| | - Jialin Liu
- Department of Molecular Biology, College of Basic Medicine, Jilin University, Changchun, China
| | - Yongli Yu
- Department of Immunology, College of Basic Medicine, Jilin University, Changchun, China
| | - Liying Wang
- Department of Molecular Biology, College of Basic Medicine, Jilin University, Changchun, China
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