Biocompatible Polymers for the Synthesis of Nanosalts via Supramolecular Ion-Dipole Interaction

A review of the world's salt reduction policies and strategies - preparing for the upcoming year 2025

Excessive consumption of dietary sodium is a significant contributor to non-communicable diseases, including hypertension and cardiovascular disease. There is now a global consensus that regulating salt intake is among the most cost-effective measures for enhancing public health. More than half of the countries worldwide have implemented multiple strategies to decrease salt consumption. Nevertheless, a report on sodium intake reduction published by the World Health Organization revealed that the world is off-track to meet its targeted reduction of 30% by 2025. The global situation regarding salt reduction remains concerning. This review will center on domestic and international salt reduction policies, as well as diverse strategies, given the detrimental effects of excessive dietary salt intake and the existing global salt intake scenario. Besides, we used visualization software to analyze the literature related to salt reduction research in the last five years to explore the research hotspots in this field. Our objective is to enhance public awareness regarding the imperative of reducing salt intake and promoting the active implementation of diverse salt reduction policies.

Physisorption of Poly(ethylene glycol) on Inorganic Nanoparticles

Poly(ethylene glycol) (PEG) is the most widely used polymer to decorate inorganic nanoparticles (NPs) by the "grafting-to" method for antifouling properties. PEG also shows diverse supramolecular interactions with nanoparticle surfaces and polar molecules, suggesting that the physisorption between PEG chains and NPs cannot be ignored in the "grafting-to" process. However, the effect of physisorption of PEG to NPs on the process of chemisorption has been rarely studied. Herein, we report that unfunctionalized PEG is physically adsorbed on various NPs by polyvalent supramolecular interactions, adopting "loop-and-train-tail" conformations. We investigated the effect of molecular weight of PEG and ligands of the NPs on the conformation of PEG chains by experimental methods and simulation. It is demonstrated that the physisorption of PEG on NPs can facilitate the chemisorption in the initial stages but delays it in the later stages during the "grafting-to" process. This work provides a deeper understanding of the conformation of physisorbed PEG on NPs and the relationship between physisorption and chemisorption.

Modification of NaCl structure as a sodium reduction strategy in meat products: An overview

Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring about negative health implications. The replacement of NaCl by other salts in meat products has been a technological challenge. Accordingly, this review highlights the importance of NaCl over other sodium and non‑sodium salts in the saltiness perception and proposes the use of reduced-size and shapes of NaCl to maximize saltiness perception, while using less NaCl dosages in meat products. However, the effect of matrix components (water, proteins and fats) on the final salty taste is of special consideration. To counteract the effect of the matrix components, two main routes of incorporation of different NaCl types in meat products are discussed: encapsulation and protection of NaCl by the hydrophobic component of the meat product. Given the limited number of publications using this potential strategy, more studies on the application of these technological strategies are required.