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He N, Chen X, Li L, Wang S, Lan M, Yuan Y, Zhang Z, Li T, Zhang X, He X, Li B. κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation. Food Chem 2024; 456:139859. [PMID: 38870800 DOI: 10.1016/j.foodchem.2024.139859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/12/2024] [Accepted: 05/25/2024] [Indexed: 06/15/2024]
Abstract
κ-Carrageenan (CG) was employed to mask the bitterness induced by 50% KCl in surimi gels to achieve salt reduction and gel performance improvement. The combination of KCl and CG (KCl + CG) yielded the increased textural characteristics and water-holding capacity (WHC) of surimi gels and facilitated the transition of free water to immobilized water. In addition, the KCl + CG supplement increased the turbidity and particle size of myofibrillar protein (MP) sols but decreased the surface hydrophobicity in a dose-dependent manner. The hydrophobic interactions and disulfide bonds played crucial roles in maintaining the stability of MP gels. The specific binding of potassium ions to the sulfate groups of CG limited the release and diffusion of potassium ions from the surimi gels during oral processing, effectively masking the bitterness perception and maintaining the saltiness perception. This study provides a promising strategy to reduce the utilization of sodium salt in surimi products.
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Affiliation(s)
- Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xinran Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Meijuan Lan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Yi Yuan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Zhenhui Zhang
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Tongshuai Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xing He
- College of Information Technology and Engineering, Guangzhou College of Commerce, Guangzhou 511363, China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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2
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Lu W, Hu Z, Chen H, Wu J, Fang Y. Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide. Food Res Int 2024; 194:114934. [PMID: 39232545 DOI: 10.1016/j.foodres.2024.114934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 07/04/2024] [Accepted: 08/14/2024] [Indexed: 09/06/2024]
Abstract
Potassium citrate (KC) and potassium lactate (KL) are considered as salt replacers due to their saltiness, processing advantages, and health benefits. However, the obvious bitter taste associated with these compounds has limited their use in salt substitutes. Despite this challenge, little attention has been paid to improving their sensory properties. This study provided evidence that dietary polysaccharide carrageenan can effectively mask the bitterness of KC and KL by specifically binding K+ and forming double helix chains. A highly accurate prediction model was then established for the saltiness and bitterness of low-sodium salts using mixture design principles. Three low-sodium salt formulas containing different potassium salts (KC, KL, KCl), NaCl, and carrageenan were created based on the prediction model. These formulas exhibited favorable saltiness potencies (>0.85) without any noticeable odor, preserving the sensory characteristics of high-sodium food products like seasoning powder while significantly reducing their sodium content. This research provides a promising approach for the food industry to formulate alternative low-sodium products with substantially reduced sodium content, potentially contributing to decreased salt intake.
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Affiliation(s)
- Wei Lu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zining Hu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Huiyun Chen
- Institute of Agricultural Processing Research, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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3
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Sonkoue Pianta M. Summary of a Cochrane review: Replacing salt with low-sodium salt substitutes (LSSS) for cardiovascular health in adults, children and pregnant women. Explore (NY) 2024; 20:608-609. [PMID: 38782654 DOI: 10.1016/j.explore.2024.05.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Affiliation(s)
- Martial Sonkoue Pianta
- The University of Bamenda, Bambili, Cameroon; Semto Catholic Medical Center, Bandjoun, Cameroon.
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4
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Ma F, Li Y, Zhang Y, Zhang Q, Li X, Cao Q, Ma H, Xie D, Zhang B, Yu J, Li X, Xie Q, Wan G, Guo M, Guo J, Yin J, Liu G. Effects of umami substances as taste enhancers on salt reduction in meat products: A review. Food Res Int 2024; 185:114248. [PMID: 38658067 DOI: 10.1016/j.foodres.2024.114248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/26/2024]
Abstract
Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized. In addition, the impacts of taste enhancers on eating quality (color, sensory, textural characteristics, and water-holding capacity (WHC)), and processing quality (lipid oxidation, pH) of meat products (MP) and their related mechanisms were also discussed. Among them, natural umami ingredients exhibit distinct advantages over traditional umami substances in terms of enhancing quality and nutritional value. On the basis of salt reduction, natural umami ingredients improve the flavor, texture, WHC and antioxidant capacity. This comprehensive review may provide the food industry with a theoretical foundation for mitigating salt consumption through the utilization of umami substances and natural ingredients.
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Affiliation(s)
- Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jia Yu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guoling Wan
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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Kurćubić VS, Lević S, Pavlović V, Mihailović R, Nikolić A, Lukić M, Jovanović J, Danilović B, Milinković M, Oz F, Heinz V, Tomasevic I. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods 2024; 13:1381. [PMID: 38731752 PMCID: PMC11083042 DOI: 10.3390/foods13091381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/25/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical-chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.
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Affiliation(s)
- Vladimir S Kurćubić
- Faculty of Agronomy, Department of Food Technology, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vlada Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ružica Mihailović
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Aleksandra Nikolić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Mirjana Lukić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Jelena Jovanović
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Mira Milinković
- Institute of Land, Teodora Drajzera 7, 11000 Belgrade, Serbia
| | - Fatih Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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6
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Nie T, Huang S, Yang Y, Hu A, Wang J, Cheng Z, Liu W. A review of the world's salt reduction policies and strategies - preparing for the upcoming year 2025. Food Funct 2024; 15:2836-2859. [PMID: 38414443 DOI: 10.1039/d3fo03352j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
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.
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Affiliation(s)
- Ting Nie
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Siqi Huang
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Yuxin Yang
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Anna Hu
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Jianing Wang
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Zeneng Cheng
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
| | - Wenjie Liu
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha 410013, China.
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7
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Yuan W, Zhao Z, Kimura S, Toko K. Development of Taste Sensor with Lipid/Polymer Membranes for Detection of Umami Substances Using Surface Modification. BIOSENSORS 2024; 14:95. [PMID: 38392014 PMCID: PMC10887241 DOI: 10.3390/bios14020095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/02/2024] [Accepted: 02/08/2024] [Indexed: 02/24/2024]
Abstract
A taste sensor employs various lipid/polymer membranes with specific physicochemical properties for taste classification and evaluation. However, phosphoric acid di(2-ethylhexyl) ester (PAEE), employed as one of the lipids for the taste sensors, exhibits insufficient selectivity for umami substances. The pH of sample solutions impacts the dissociation of lipids to influence the membrane potential, and the response to astringent substances makes accurate measurement of umami taste difficult. This study aims to develop a novel taste sensor for detecting umami substances like monosodium L-glutamate (MSG) through surface modification, i.e., a methodology previously applied to taste sensors for non-charged bitter substance measurement. Four kinds of modifiers were tested as membrane-modifying materials. By comparing the results obtained from these modifiers, the modifier structure suitable for measuring umami substances was identified. The findings revealed that the presence of carboxyl groups at para-position of the benzene ring, as well as intramolecular H-bonds between the carboxyl group and hydroxyl group, significantly affect the effectiveness of a modifier in the umami substance measurement. The taste sensor treated with this type of modifier showed excellent selectivity for umami substances.
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Affiliation(s)
- Wenhao Yuan
- Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan; (W.Y.); (Z.Z.)
| | - Zeyu Zhao
- Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan; (W.Y.); (Z.Z.)
| | - Shunsuke Kimura
- Research and Development Center for Five-Sense Devices, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Kiyoshi Toko
- Research and Development Center for Five-Sense Devices, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
- Institute for Advanced Study, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
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8
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Sriperumbuduri S, Welling P, Ruzicka M, Hundemer GL, Hiremath S. Potassium and Hypertension: A State-of-the-Art Review. Am J Hypertens 2024; 37:91-100. [PMID: 37772757 DOI: 10.1093/ajh/hpad094] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 09/25/2023] [Accepted: 09/27/2023] [Indexed: 09/30/2023] Open
Abstract
Hypertension is the single most important and modifiable risk factor for cardiovascular morbidity and mortality worldwide. Non pharmacologic interventions, in particular dietary modifications have been established to decrease blood pressure (BP) and hypertension related adverse cardiovascular events. Among those dietary modifications, sodium intake restriction dominates guidelines from professional organizations and has garnered the greatest attention from the mainstream media. Despite guidelines and media exhortations, dietary sodium intake globally has not noticeably changed over recent decades. Meanwhile, increasing dietary potassium intake has remained on the sidelines, despite similar BP-lowering effects. New research reveals a potential mechanism of action, with the elucidation of its effect on natriuresis via the potassium switch effect. Additionally, potassium-substituted salt has been shown to not only reduce BP, but also reduce the risk for stroke and cardiovascular mortality. With these data, we argue that the focus on dietary modification should shift from a sodium-focused to a sodium- and potassium-focused approach with an emphasis on intervention strategies which can easily be implemented into clinical practice.
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Affiliation(s)
- Sriram Sriperumbuduri
- Division of Nephrology, University of Mississippi Medical Center, Jackson, Mississippi, USA
| | - Paul Welling
- Division of Nephrology, Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, Maryland, USA
- Department of Physiology, Johns Hopkins University School of Medicine, Baltimore, Maryland, USA
| | - Marcel Ruzicka
- Division of Nephrology, Department of Medicine, University of Ottawa and the Ottawa Hospital Research Institute, Ottawa, Canada
| | - Gregory L Hundemer
- Division of Nephrology, Department of Medicine, University of Ottawa and the Ottawa Hospital Research Institute, Ottawa, Canada
| | - Swapnil Hiremath
- Division of Nephrology, Department of Medicine, University of Ottawa and the Ottawa Hospital Research Institute, Ottawa, Canada
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9
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Heir E, Jensen MR, Aasli AW, Berget I, Holck AL. Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon. Foods 2023; 12:4391. [PMID: 38137194 PMCID: PMC10743221 DOI: 10.3390/foods12244391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/01/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic Listeria monocytogenes during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections. Another challenge and potential risk associated with CS salmon is their high levels of sodium salt. Excess dietary intake is associated with serious health complications. In the present study, anti-listerial bacteriocin (nisin), P100 bacteriophages (Phageguard L, PGL) and fermentates (Verdad N6, P-NDV) were evaluated as commercial bio-preservation strategies for increased control of L. monocytogenes in standard (with NaCl) and sodium-reduced (NaCl partially replaced with KCl) CS salmon. Treatments of CS salmon with nisin (1 ppm) and PGL (5 × 107 pfu/cm2) separately yielded significant initial reductions in L. monocytogenes (up to 0.7 log) compared to untreated samples. Enhanced additive reductions were achieved through the combined treatments of nisin and PGL. Fermentates in the CS salmon inhibited the growth of Listeria but did not lead to its eradication. The lowest levels of L. monocytogenes during storage were observed in nisin- and PGL-treated CS salmon containing preservative fermentates and stored at 4 °C, while enhanced growth was observed during storage at an abusive temperature of 8 °C. Evaluation of industry-processed standard and sodium-replaced CS salmon confirmed significant effects with up to 1.7 log reductions in L. monocytogenes levels after 34 days of storage of PGL- and nisin-treated CS salmon-containing fermentates. No differences in total aerobic plate counts were observed between treated (PGL and nisin) or non-treated standard and sodium-reduced CS salmon at the end of storage. The microbiota was dominated by Photobacterium, but with a shift showing dominance of Lactococcus spp. and Vagococcus spp. in fermentate-containing samples. Similar and robust reductions in L. monocytogenes can be achieved in both standard and sodium-replaced CS salmon using the bio-preservation strategies of nisin, PGL and fermentates under various and relevant processing and storage conditions.
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Affiliation(s)
- Even Heir
- Nofima AS—Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway; (M.R.J.); (A.W.A.); (I.B.); (A.L.H.)
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10
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Trumbo PR, Kirkpatrick KM, Roberts J, Smith P, Zecca P. Perspective: Challenges and Strategies to Reduce the Sodium Content of Foods by the Food Service Industry. Adv Nutr 2023; 14:592-598. [PMID: 37149264 PMCID: PMC10334142 DOI: 10.1016/j.advnut.2023.04.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/07/2023] [Accepted: 04/28/2023] [Indexed: 05/08/2023] Open
Abstract
Most Americans have dietary sodium intakes that exceed the recommended limits, which is a risk factor for hypertension and CVD. The share of total food expenditures for foods prepared and consumed away from home (FAFH) is ∼55%. These foods are consumed at various venues, including restaurants, workplaces, schools and universities, military installations, and assisted living/long-term care facilities. The food service industry has dealt with and continues to deal with various challenges in its attempt to reduce the sodium content in the foods that they prepare and sell. Despite these challenges, there have been various successful strategies used to reduce the sodium content in FAFH. This perspective article provides an overview of the challenges and strategies that have been used by the food service industry to reduce sodium in FAFH, as well as future sodium reduction strategies. Because of the widespread consumption of FAFH, implementing such future strategies could have a profound impact on the sodium content of the American diet.
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Affiliation(s)
- Paula R Trumbo
- Paula R. Trumbo Consulting and Liberty University, Mount Pleasant, SC, United States.
| | - Katie M Kirkpatrick
- Henry M. Jackson Foundation for the Advancement of Military Medicine, Bethesda, MD, United States
| | | | - Pam Smith
- Shaping America's Plate, Orlando, FL, United States
| | - Patricia Zecca
- Institute for the Advancement of Food and Nutrition Sciences, Washington, DC, United States
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11
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Zhang P, Fan F, Li Y, Li Y, Luo R, Li L, Zhang G, Wang L, Jiao X, He FJ. Awareness and Use of Low-Sodium Salt Substitutes and Its Impact on 24-h Urinary Sodium and Potassium Excretion in China-A Cross-Sectional Study. Nutrients 2023; 15:3000. [PMID: 37447326 PMCID: PMC10346169 DOI: 10.3390/nu15133000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The use of low-sodium salt substitute (LSSS) has the potential to reduce sodium and increase potassium intake. LSSS has been available in the Chinese market for years. However, its real-world use and impact on sodium/potassium intake is unclear. Baseline data of 4000 adult individuals who participated in three similarly designed randomized controlled trials were pooled together for this analysis. Self-reported awareness and use of LSSS were collected using a standardized questionnaire, and the participants' 24-h urinary sodium and potassium excretion was used to estimate their dietary intake. Mixed-effects models were developed to assess the relationship between LSSS and 24-h urinary sodium and potassium excretion. 32.0% of the participants reported awareness of LSSS and 11.7% reported its current use. After adjusting for location, sex, age, and education, compared with the group of participants unaware of LSSS, participants who were aware of but not using LSSS and those who were using LSSS had a lower 24-h urinary sodium excretion by -356.1 (95% CI: -503.9, -205.9) mg/d and -490.6 (95% CI: -679.2, -293.7) mg/d, respectively (p < 0.001). No significant difference was found for 24-h urinary potassium excretion or sodium-to-potassium ratio among the three groups (p > 0.05). In conclusion, the findings of low usage of LSSS and the reduced urinary sodium excretion associated with the awareness and use of LSSS provide further support for the prometon of LSSS as a key salt reduction strategy in China.
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Affiliation(s)
- Puhong Zhang
- The George Institute for Global Health, Beijing 100600, China; (P.Z.)
- The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, NSW 2052, Australia
| | - Fang Fan
- School of Public Health, Anhui Medical University, Hefei 230032, China
- Chinese Center for Health Education, Beijing 100011, China
| | - Yinghua Li
- Chinese Center for Health Education, Beijing 100011, China
| | - Yuan Li
- The George Institute for Global Health, Beijing 100600, China; (P.Z.)
- The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, NSW 2052, Australia
| | - Rong Luo
- The George Institute for Global Health, Beijing 100600, China; (P.Z.)
| | - Li Li
- Chinese Center for Health Education, Beijing 100011, China
| | - Gang Zhang
- Chinese Center for Health Education, Beijing 100011, China
| | - Lanlan Wang
- Chinese Center for Health Education, Beijing 100011, China
| | - Xiaofei Jiao
- Chinese Center for Health Education, Beijing 100011, China
| | - Feng J. He
- Wolfson Institute of Population Health, Barts and The London School of Medicine & Dentistry, Queen Mary University of London, London E1 4NS, UK;
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Xia X, Song S, Zhou T, Zhang H, Cui H, Zhang F, Hayat K, Zhang X, Ho CT. Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8140-8149. [PMID: 37202341 DOI: 10.1021/acs.jafc.3c02046] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare the saltiness enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2, F3, F4, F5, and F6) were isolated using Sephadex G-10 gel filtration. Among them, fraction F4 (0.1%) exhibited the highest saltiness (5.90 ± 0.03). The amino acid sequences of five main peptides identified by time-of-flight mass spectrometry were Tyr-Trp (367.40 Da), Gly-Glu-His-Glu (470.43 Da), Glu-Arg-Phe-Gly-Pro (604.65 Da), Gly-Ala-Gly-Lys (331.37 Da), and Pro-Gly-Ala-Gly-Asn (414.41 Da). Tyr-Trp (0.01%) in 0.4% NaCl solution had a 20% saltiness-enhancement compared with 0.4% NaCl solution. More salivary aldosterone was secreted after tasting hydrolysate or Tyr-Trp solutions via enzyme-linked immunosorbent assay, reflecting the improvement of human sensitivity to saltiness. Thereby, the saltiness-enhancing effect was confirmed for the small peptides from hydrolyzed pea protein and the main contributor was further identified.
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Affiliation(s)
- Xue Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200235, P. R. China
| | - Tong Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Han Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Foxin Zhang
- Anhui Qiang Wang Flavouring Food Co., Ltd., No. 1 Shengli Road, Jieshou, Fuyang, 236500 Anhui, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Lenaerts L, Passos TF, Gayán E, Michiels CW, Nitschke M. Hurdle Technology Approach to Control Listeria monocytogenes Using Rhamnolipid Biosurfactant. Foods 2023; 12:foods12030570. [PMID: 36766099 PMCID: PMC9914285 DOI: 10.3390/foods12030570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/21/2023] [Accepted: 01/25/2023] [Indexed: 02/01/2023] Open
Abstract
This study evaluates the combination of mild heat with a natural surfactant for the inactivation of L. monocytogenes Scott A in low-water-activity (aw) model systems. Glycerol or NaCl was used to reduce the aw to 0.92, and different concentrations of rhamnolipid (RL) biosurfactant were added before heat treatment (60 °C, 5 min). Using glycerol, RL treatment (50-250 µg/mL) reduced bacterial population by less than 0.2 log and heat treatment up to 1.5 log, while the combination of both hurdles reached around 5.0 log reduction. In the NaCl medium, RL treatment displayed higher inactivation than in the glycerol medium at the same aw level and a larger synergistic lethal effect when combined with heat, achieving ≥ 6.0 log reduction at 10-250 µg/mL RL concentrations. The growth inhibition activity of RL was enhanced by the presence of the monovalent salts NaCl and KCl, reducing MIC values from >2500 µg/mL (without salt) to 39 µg/mL (with 7.5% salt). The enhanced antimicrobial activity of RL promoted by the presence of salts was shown to be pH-dependent and more effective under neutral conditions. Overall, results demonstrate that RL can be exploited to design novel strategies based on hurdle approaches aiming to control L. monocytogenes.
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Affiliation(s)
- Lowieze Lenaerts
- Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
| | - Tathiane Ferroni Passos
- São Carlos Institute of Chemistry (IQSC), University of São Paulo, Trabalhador São-Carlense Av., 400, P.O. Box 780, São Carlos 13560-970, São Paulo, Brazil
| | - Elisa Gayán
- Department of Animal Production and Food Science, AgriFood Institute of Aragon (IA2), Faculty of Veterinary, University of Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Chris W. Michiels
- Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
- Correspondence: (C.W.M.); (M.N.)
| | - Marcia Nitschke
- São Carlos Institute of Chemistry (IQSC), University of São Paulo, Trabalhador São-Carlense Av., 400, P.O. Box 780, São Carlos 13560-970, São Paulo, Brazil
- Correspondence: (C.W.M.); (M.N.)
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Aliasgharzadeh S, Ebrahimi-Mameghani M, Mahdavi R, Karimzadeh H, Nikniaz L, Tabrizi JS, Pourali F. Prioritizing population-based nutrition-related interventions to prevent and control hypertension in Iran: a multi-criteria decision-making approach. BMC Med Res Methodol 2022; 22:293. [PMCID: PMC9666957 DOI: 10.1186/s12874-022-01761-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 10/19/2022] [Indexed: 11/17/2022] Open
Abstract
Abstract
Background
Numerous nutrition-related policy options and strategies have been proposed to tackle hypertension and other risk factors of non-communicable diseases (NCDs). In this study, we developed a comparative analysis using a multi-criteria decision-making (MCDM) model for prioritizing population-based nutrition-related interventions to prevent and control hypertension in Iran.
Methods
We employed a combination of Delphi technique and Analytic Hierarchy Process (AHP) method as the methodological tool to prioritize decision alternatives using multiple criteria. The prominent assessment criteria and intervention strategies were derived using a literature review, focus group discussion (n = 11), and a 2-round modified Delphi technique with specialists and experts involved in different stages of health policy-making (round 1: n = 50, round 2: n = 46). Then, the AHP was used to determine the weightage of the selected interventions and develop the decision-making model. The sensitivity analysis was performed to test the stability of the priority ranking.
Results
Nine alternative interventions were included in the final ranking based on eight assessment criteria. According to the results, the most priority interventions to prevent and control hypertension included reformulation of food products to contain less salt and changing the target levels of salt in foods and meals, providing low-sodium salt substitutes, and reducing salt intake through the implementation of front-of-package labeling (FOPL). The results of the sensitivity analysis and a comparison analysis suggested that the assessment model performed in this study had an appropriate level of robustness in selecting the best option among the proposed alternatives.
Conclusion
MCDM techniques offer a potentially valuable approach to rationally structuring the problem, along with the opportunity to make explicit the judgments used as part of the decision-making model. The findings of this study provide a preliminary evidence base to guide future decisions and reforms aiming to improve appropriate population-based interventions for tackling hypertension and other risk factors of NCDs.
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Ferrari GT, Proserpio C, Stragliotto LK, Boff JM, Pagliarini E, Oliveira VRD. Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Tan H, Tan T, Easa AM. The Use of Salt Substitutes to replace Sodium Chloride in Food Products: A Review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui‐Ling Tan
- School of Hospitality and Service Management Sunway Universiti 47500 Petaling Jaya Selangor Malaysia
| | - Thuan‐Chew Tan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
- Renewable Biomass Transformation Cluster School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
| | - Azhar Mat Easa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
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Wu J, Sun Y, Huan X, Cui C. Reaction Mixtures Rich in [γ-Glu] (n≥1)-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10584-10592. [PMID: 35984991 DOI: 10.1021/acs.jafc.2c03501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Some arginyl dipeptides and γ-glutamyl peptides have been identified as salt and umami enhancers. These compounds provide an operable approach for reducing sodium uptake without losing the palatability of foods. γ-Glu-Arg was hinted to have a taste-enhancing effect in the past, but few research studies have focused on it. In the present study, a series of γ-glutamyl peptides containing Arg such as γ-Glu-Arg, [γ-Glu](n=2)-Arg, [γ-Glu](n=3)-Arg, [γ-Glu](n=4)-Arg, [γ-Glu](n=5)-Arg, [γ-Glu](n=6)-Arg, [γ-Glu](n=7)-Arg, and [γ-Glu](n=8)-Arg were synthesized using glutaminase from Bacillus amyloliquefaciens in the presence of Gln and Arg. A high solid concentration of 30% was found to increase the production of [γ-Glu](1≤n≤4)-Arg. Sensory evaluation revealed that individual [γ-Glu](n=1,2,3,4)-Arg has a slightly bitter and astringent taste. [γ-Glu](n=1,2)-Arg (1.0 mg/mL) significantly increased the umaminess in the mixture of salt and sodium glutamate but showed no significant effect on saltiness in the salt solution, whereas [γ-Glu](n=3,4)-Arg and postenzymatic reaction mixtures (1.0 mg/mL) significantly increased both saltiness and umaminess. [γ-Glu](n=3,4)-Arg and postenzymatic mixtures in the system with 30% solid concentrations showed a high and similar taste-enhancing effect. Moreover, umaminess and saltiness increased 1.9 and 2.4 times in the simulated broth, respectively, while saltiness increased 1.5 times in the salt solution by the addition of postenzymatic reaction mixtures in the system with 30% solid concentrations at 20.0 mg/mL. These results indicated that [γ-Glu](n=1,2,3,4)-Arg and postenzymatic reaction mixtures rich in [γ-Glu](n≥1)-Arg were potential salt or umami enhancers.
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Affiliation(s)
- Jing Wu
- School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Yuanyuan Sun
- School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Xiang Huan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Chun Cui
- School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
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Brand A, Visser ME, Schoonees A, Naude CE. Replacing salt with low-sodium salt substitutes (LSSS) for cardiovascular health in adults, children and pregnant women. Cochrane Database Syst Rev 2022; 8:CD015207. [PMID: 35944931 PMCID: PMC9363242 DOI: 10.1002/14651858.cd015207] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
BACKGROUND Elevated blood pressure, or hypertension, is the leading cause of preventable deaths globally. Diets high in sodium (predominantly sodium chloride) and low in potassium contribute to elevated blood pressure. The WHO recommends decreasing mean population sodium intake through effective and safe strategies to reduce hypertension and its associated disease burden. Incorporating low-sodium salt substitutes (LSSS) into population strategies has increasingly been recognised as a possible sodium reduction strategy, particularly in populations where a substantial proportion of overall sodium intake comes from discretionary salt. The LSSS contain lower concentrations of sodium through its displacement with potassium predominantly, or other minerals. Potassium-containing LSSS can potentially simultaneously decrease sodium intake and increase potassium intake. Benefits of LSSS include their potential blood pressure-lowering effect and relatively low cost. However, there are concerns about potential adverse effects of LSSS, such as hyperkalaemia, particularly in people at risk, for example, those with chronic kidney disease (CKD) or taking medications that impair potassium excretion. OBJECTIVES To assess the effects and safety of replacing salt with LSSS to reduce sodium intake on cardiovascular health in adults, pregnant women and children. SEARCH METHODS We searched MEDLINE (PubMed), Embase (Ovid), Cochrane Central Register of Controlled Trials (CENTRAL), Web of Science Core Collection (Clarivate Analytics), Cumulative Index to Nursing and Allied Health Literature (CINAHL, EBSCOhost), ClinicalTrials.gov and WHO International Clinical Trials Registry Platform (ICTRP) up to 18 August 2021, and screened reference lists of included trials and relevant systematic reviews. No language or publication restrictions were applied. SELECTION CRITERIA We included randomised controlled trials (RCTs) and prospective analytical cohort studies in participants of any age in the general population, from any setting in any country. This included participants with non-communicable diseases and those taking medications that impair potassium excretion. Studies had to compare any type and method of implementation of LSSS with the use of regular salt, or no active intervention, at an individual, household or community level, for any duration. DATA COLLECTION AND ANALYSIS Two review authors independently screened titles, abstracts and full-text articles to determine eligibility; and extracted data, assessed risk of bias (RoB) using the Cochrane RoB tool, and assessed the certainty of the evidence using GRADE. We stratified analyses by adults, children (≤ 18 years) and pregnant women. Primary effectiveness outcomes were change in diastolic and systolic blood pressure (DBP and SBP), hypertension and blood pressure control; cardiovascular events and cardiovascular mortality were additionally assessed as primary effectiveness outcomes in adults. Primary safety outcomes were change in blood potassium, hyperkalaemia and hypokalaemia. MAIN RESULTS We included 26 RCTs, 16 randomising individual participants and 10 randomising clusters (families, households or villages). A total of 34,961 adult participants and 92 children were randomised to either LSSS or regular salt, with the smallest trial including 10 and the largest including 20,995 participants. No studies in pregnant women were identified. Studies included only participants with hypertension (11/26), normal blood pressure (1/26), pre-hypertension (1/26), or participants with and without hypertension (11/26). This was unknown in the remaining studies. The largest study included only participants with an elevated risk of stroke at baseline. Seven studies included adult participants possibly at risk of hyperkalaemia. All 26 trials specifically excluded participants in whom an increased potassium intake is known to be potentially harmful. The majority of trials were conducted in rural or suburban settings, with more than half (14/26) conducted in low- and middle-income countries. The proportion of sodium chloride replacement in the LSSS interventions varied from approximately 3% to 77%. The majority of trials (23/26) investigated LSSS where potassium-containing salts were used to substitute sodium. In most trials, LSSS implementation was discretionary (22/26). Trial duration ranged from two months to nearly five years. We assessed the overall risk of bias as high in six trials and unclear in 12 trials. LSSS compared to regular salt in adults: LSSS compared to regular salt probably reduce DBP on average (mean difference (MD) -2.43 mmHg, 95% confidence interval (CI) -3.50 to -1.36; 20,830 participants, 19 RCTs, moderate-certainty evidence) and SBP (MD -4.76 mmHg, 95% CI -6.01 to -3.50; 21,414 participants, 20 RCTs, moderate-certainty evidence) slightly. On average, LSSS probably reduce non-fatal stroke (absolute effect (AE) 20 fewer/100,000 person-years, 95% CI -40 to 2; 21,250 participants, 3 RCTs, moderate-certainty evidence), non-fatal acute coronary syndrome (AE 150 fewer/100,000 person-years, 95% CI -250 to -30; 20,995 participants, 1 RCT, moderate-certainty evidence) and cardiovascular mortality (AE 180 fewer/100,000 person-years, 95% CI -310 to 0; 23,200 participants, 3 RCTs, moderate-certainty evidence) slightly, and probably increase blood potassium slightly (MD 0.12 mmol/L, 95% CI 0.07 to 0.18; 784 participants, 6 RCTs, moderate-certainty evidence), compared to regular salt. LSSS may result in little to no difference, on average, in hypertension (AE 17 fewer/1000, 95% CI -58 to 17; 2566 participants, 1 RCT, low-certainty evidence) and hyperkalaemia (AE 4 more/100,000, 95% CI -47 to 121; 22,849 participants, 5 RCTs, moderate-certainty evidence) compared to regular salt. The evidence is very uncertain about the effects of LSSS on blood pressure control, various cardiovascular events, stroke mortality, hypokalaemia, and other adverse events (very-low certainty evidence). LSSS compared to regular salt in children: The evidence is very uncertain about the effects of LSSS on DBP and SBP in children. We found no evidence about the effects of LSSS on hypertension, blood pressure control, blood potassium, hyperkalaemia and hypokalaemia in children. AUTHORS' CONCLUSIONS When compared to regular salt, LSSS probably reduce blood pressure, non-fatal cardiovascular events and cardiovascular mortality slightly in adults. However, LSSS also probably increase blood potassium slightly in adults. These small effects may be important when LSSS interventions are implemented at the population level. Evidence is limited for adults without elevated blood pressure, and there is a lack of evidence in pregnant women and people in whom an increased potassium intake is known to be potentially harmful, limiting conclusions on the safety of LSSS in the general population. We also cannot draw firm conclusions about effects of non-discretionary LSSS implementations. The evidence is very uncertain about the effects of LSSS on blood pressure in children.
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Affiliation(s)
- Amanda Brand
- Centre for Evidence-based Health Care, Division of Epidemiology and Biostatistics, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa
| | - Marianne E Visser
- Centre for Evidence-based Health Care, Division of Epidemiology and Biostatistics, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa
| | - Anel Schoonees
- Centre for Evidence-based Health Care, Division of Epidemiology and Biostatistics, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa
| | - Celeste E Naude
- Centre for Evidence-based Health Care, Division of Epidemiology and Biostatistics, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa
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Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts. Foods 2022; 11:foods11101483. [PMID: 35627053 PMCID: PMC9141012 DOI: 10.3390/foods11101483] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/16/2022] [Accepted: 05/17/2022] [Indexed: 12/10/2022] Open
Abstract
Cold-smoked (CS) salmon contains high levels of sodium salts, and excess dietary sodium intake is associated with an array of health complications. CS salmon may also represent a food safety risk due to possible presence and growth of the foodborne pathogen Listeria monocytogenes which may cause fatal human infections. Here we determine how reformulated CS salmon using commercial sodium-reduced salt replacers containing KCl (e.g., Nutek, Smart Salt, SOLO-LITE) and acetate-based preservative salts (Provian K, proviant NDV) affect sensory properties, quality, and microbial safety. Initial sensory screening of sodium-reduced CS salmon was followed by L. monocytogenes growth analyses in selected variants of reformulated CS salmon, and finally by analyses of CS salmon variants produced in an industrial smokehouse. Projective mapping indicated overall minor sensory changes in sodium-replaced samples compared with a conventional product with NaCl. Growth of L. monocytogenes was temperature-dependent (4 °C vs. 8 °C storage) with similar growth in sodium-reduced and conventional CS salmon. The addition of 0.9% of the preservative salts Provian K or Provian NDV gave up to 4 log lower L. monocytogenes counts in both sodium-reduced and conventional cold-smoked salmon after 29 days of chilled storage. No changes in pH (range 6.20−6.33), aw levels (range 0.960−0.973), or weight yield (96.8 ± 0.2%) were evident in CS salmon with salt replacers or Provian preservative salts. Analyses of CS salmon produced with selected mineral salt and preservative salt combinations in an industrial salmon smokery indicated marginal differences in sensory properties. Samples with the preservative salt Provian NDV provided L. monocytogenes growth inhibition and low-level total viable counts (<2.8 log/g) dominated by Photobacterium and Carnobacterium during storage. Production of sodium-reduced CS salmon with inhibiting salts provides a simple method to achieve a healthier food product with increased food safety.
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ALQtaishat N, Saleh M, Al‐Ismail K, Abu Ghoush M. Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12867] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Nour ALQtaishat
- Department of Nutrition and Food Technology The University of Jordan Amman 11942Jordan
| | - Mohammed Saleh
- Department of Nutrition and Food Technology The University of Jordan Amman 11942Jordan
| | - Khalid Al‐Ismail
- Department of Nutrition and Food Technology The University of Jordan Amman 11942Jordan
| | - Mahmoud Abu Ghoush
- Department of Clinical Nutrition and Dietetics The Hashemite University Amman Jordan
- Science and Nutrition and Dietetics Program Collage of Pharmacy Al Ain University P.O. Box 64141 Abu Dhabi UAE
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22
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Lu W, Hu Z, Zhou X, Qin Y, Zhang Y, Fang Y. Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods. Biomaterials 2022; 283:121456. [DOI: 10.1016/j.biomaterials.2022.121456] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 02/16/2022] [Accepted: 03/03/2022] [Indexed: 02/02/2023]
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Gajari D, Rumbak I, Ranilović J, Tomić-Obrdalj H. Application of a salt substitute in bitter taste suppression and toward better acceptance of cruciferous vegetables in diet. Appetite 2022; 173:105996. [PMID: 35276254 DOI: 10.1016/j.appet.2022.105996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 02/20/2022] [Accepted: 03/02/2022] [Indexed: 11/30/2022]
Abstract
The addition of table salt has been reported to enable better acceptance when consuming the least preferred vegetables belonging to the Cruciferae family. Considering the adverse effect of excessive table salt intake on incidence of hypertension and cardiovascular diseases, it is essential to explore an alternative healthier option for better acceptance and to encourage consumption of these vegetables. In this study, 261 adult participants were evaluated for their preferences toward basic tastes and food as well as sensory evaluation of a meal prepared from cruciferous vegetables with the addition of two different salts, sodium chloride and salt substitute containing a blend of potassium and sodium salts. A general questionnaire was used to assess taste and food preferences, while the Cruciferous Vegetable Food Frequency Questionnaire (CVFFQ) was used for vegetable intake assessment. The Labeled Magnitude Scale (LMS), Just About Right (JAR) scale, and several hedonic scales were used to determine taster status and sensory evaluation. The results show that a low concentration of the salt substitute did not impact bitterness suppression but did result in higher preference of the cruciferous vegetable meal. Although, subjects self-reported to have salty taste preferences were more sensitive to bitter taste, they did not perceive samples as less salty and less acceptable than subjects with lower sensitivity. The results show the necessity for further examination of the effectiveness of different concentrations of the assessed salt substitute in suppressing perceived bitterness of cruciferous vegetables and regarding their overall acceptance for inclusion in diets.
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Affiliation(s)
- Davorka Gajari
- Research and Development, Podravka Inc, Ante Starčevića 31, 48000, Koprivnica, Croatia.
| | - Ivana Rumbak
- Laboratory for Nutrition Science, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Jasmina Ranilović
- Research and Development, Podravka Inc, Ante Starčevića 31, 48000, Koprivnica, Croatia
| | - Helena Tomić-Obrdalj
- Research and Development, Podravka Inc, Ante Starčevića 31, 48000, Koprivnica, Croatia
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Archer NS, Cochet-Broch M, Mihnea M, Garrido-Bañuelos G, Lopez-Sanchez P, Lundin L, Frank D. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa. Front Nutr 2022; 9:746018. [PMID: 35187028 PMCID: PMC8847432 DOI: 10.3389/fnut.2022.746018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/10/2022] [Indexed: 12/13/2022] Open
Abstract
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.
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Affiliation(s)
- Nicholas S. Archer
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
- *Correspondence: Nicholas S. Archer
| | - Maeva Cochet-Broch
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
| | - Mihaela Mihnea
- RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
| | | | | | - Leif Lundin
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Melbourne, VIC, Australia
| | - Damian Frank
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
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25
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Vinitha K, Sethupathy P, Moses J, Anandharamakrishnan C. Conventional and emerging approaches for reducing dietary intake of salt. Food Res Int 2022; 152:110933. [DOI: 10.1016/j.foodres.2021.110933] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 10/08/2021] [Accepted: 12/28/2021] [Indexed: 01/14/2023]
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26
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Rybicka I, Silva M, Gonçalves A, Oliveira H, Marques A, Fernandes MJ, Fernandes MH, Alfaia CM, Fraqueza MJ, Nunes ML. The Development of Smoked Mackerel with Reduced Sodium Content. Foods 2022; 11:349. [PMID: 35159501 PMCID: PMC8834504 DOI: 10.3390/foods11030349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/21/2022] [Accepted: 01/22/2022] [Indexed: 12/04/2022] Open
Abstract
The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl). In each brine, 0%, 25%, 50% and 75% of NaCl was replaced by KCl, resulting in 1.3, 1.1, 0.9 and 0.6 g NaCl (5% brine), and 2.6, 2.0, 1.2 and 0.8 g NaCl (10% brine) per 100 g, respectively. Similar yield, nutritional, safety, texture and colour properties were found in most formulations. The most desirable taste attributes (negligible bitterness and adequate saltiness) were obtained with a 5% brine prepared with 75% NaCl + 25% KCl. Such conditions seemed to allow for obtaining an attractive product for conscious consumers.
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Affiliation(s)
- Iga Rybicka
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Marlene Silva
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
- Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal
| | - Amparo Gonçalves
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
| | - Helena Oliveira
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
| | - António Marques
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
| | - Maria José Fernandes
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Maria Helena Fernandes
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Cristina Mateus Alfaia
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Maria João Fraqueza
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Maria Leonor Nunes
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
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27
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Chan SS, Roth B, Jessen F, Jakobsen AN, Lerfall J. Water holding properties of Atlantic salmon. Compr Rev Food Sci Food Saf 2021; 21:477-498. [PMID: 34873820 DOI: 10.1111/1541-4337.12871] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/08/2021] [Accepted: 10/21/2021] [Indexed: 11/27/2022]
Abstract
With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, Stavanger, Norway
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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28
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Chen YP, Wang M, Blank I, Xu J, Chung HY. Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10272-10280. [PMID: 34436886 DOI: 10.1021/acs.jafc.1c03431] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Salt is very important for human health and food seasoning. Recently, several peptides isolated from natural food products have been reported exhibiting a salty taste or a saltiness-enhancing function. In this investigation, taste-active peptides occurring in commercial Chinese fermented soybean curd were isolated and identified using ultrafiltration, gel permeation chromatography, ion-exchange chromatography, and nano-LC/Q-TOF MS/MS. The salty taste-enhancing function of the target fractions was confirmed by both a rat taste cell model and/or human sensory evaluation. Four decapeptides were found as taste-active compounds. Among them, peptide E (EDEGEQPRPF) was the most potent saltiness-enhancing peptide: 0.4 mg/mL in 50 mmol/L NaCl solution could increase its salty perception equivalent to the salt level of 63 mmol/L NaCl reference solution. The sequence of the peptide has been found in the α'-subunit of β-conglycinin [Glycine max]. The remaining peptides V (VGPDDDEKSW), DD (DEDEQPRPIP), and DG (DEGEQPRPFP) showed umami and kokumi tastes as well as a weak saltiness-enhancing sensation. These findings suggest that the decapeptide EDEGEQPRPF could be a possible alternative to partially reduce the amount of sodium intake without compromising for saltiness.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
| | - Mengni Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Imre Blank
- Zhejiang Yiming Food Co, LTD, Jiuting Center, Huting North Street No.199, Shanghai 201600, China
| | - Jiaojiao Xu
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
- Department of Physiology, Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
| | - Hau Yin Chung
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
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29
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Yin X, Liu H, Webster J, Trieu K, Huffman MD, Miranda JJ, Marklund M, Wu JHY, Cobb LK, Li KC, Pearson SA, Neal B, Tian M. Availability, Formulation, Labeling, and Price of Low-sodium Salt Worldwide: Environmental Scan. JMIR Public Health Surveill 2021; 7:e27423. [PMID: 33985938 PMCID: PMC8319774 DOI: 10.2196/27423] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/19/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Background Regular salt is about 100% sodium chloride. Low-sodium salts have reduced sodium chloride content, most commonly through substitution with potassium chloride. Low-sodium salts have a potential role in reducing the population's sodium intake levels and blood pressure, but their availability in the global market is unknown. Objective The aim of this study is to assess the availability, formulation, labeling, and price of low-sodium salts currently available to consumers worldwide. Methods Low-sodium salts were identified through a systematic literature review, Google search, online shopping site searches, and inquiry of key informants. The keywords “salt substitute,” “low-sodium salt,” “potassium salt,” “mineral salt,” and “sodium reduced salt” in six official languages of the United Nations were used for the search. Information about the brand, formula, labeling, and price was extracted and analyzed. Results A total of 87 low-sodium salts were available in 47 out of 195 (24%) countries worldwide, including 28 high-income countries, 13 upper-middle-income countries, and 6 lower-middle-income countries. The proportion of sodium chloride varied from 0% (sodium-free) to 88% (as percent of weight; regular salt is 100% sodium chloride). Potassium chloride was the most frequent component with levels ranging from 0% to 100% (potassium chloride salt). A total of 43 (49%) low-sodium salts had labels with the potential health risks, and 33 (38%) had labels with the potential health benefits. The median price of low-sodium salts in high-income, upper-middle-income, and lower-middle-income countries was US $15.00/kg (IQR 6.4-22.5), US $2.70/kg (IQR 1.7-5.5), and US $2.90/kg (IQR 0.50-22.2), respectively. The price of low-sodium salts was between 1.1 and 14.6 times that of regular salts. Conclusions Low-sodium salts are not widely available and are commonly more expensive than regular salts. Policies that promote the availability, affordability, and labeling of low-sodium salts should increase uptake, helping populations reduce blood pressure and prevent cardiovascular diseases. International Registered Report Identifier (IRRID) RR2-10.1111/jch.14054
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Affiliation(s)
- Xuejun Yin
- The George Institute for Global Health, University of New South Wales, Sydney, Australia
| | - Hueiming Liu
- The George Institute for Global Health, University of New South Wales, Sydney, Australia.,Sydney Institute for Women, Children and their Families, Sydney Local Health District, Sydney, Australia
| | - Jacqui Webster
- The George Institute for Global Health, University of New South Wales, Sydney, Australia
| | - Kathy Trieu
- The George Institute for Global Health, University of New South Wales, Sydney, Australia
| | - Mark D Huffman
- The George Institute for Global Health, University of New South Wales, Sydney, Australia.,Feinberg School of Medicine, Northwestern University, Evanston, IL, United States
| | - J Jaime Miranda
- The George Institute for Global Health, University of New South Wales, Sydney, Australia.,CRONICAS Centre of Excellence in Chronic Diseases, Universidad Peruana Cayetano Heredia, Lima, Peru.,Department of Medicine, School of Medicine, Universidad Peruana Cayetano Heredia, Lima, Peru
| | - Matti Marklund
- The George Institute for Global Health, University of New South Wales, Sydney, Australia.,Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, United States.,Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden
| | - Jason H Y Wu
- The George Institute for Global Health, University of New South Wales, Sydney, Australia
| | - Laura K Cobb
- Resolve to Save Lives, Initiative of Vital Strategies, New York City, NY, United States
| | - Ka Chun Li
- The George Institute for Global Health, University of New South Wales, Sydney, Australia
| | - Sallie-Anne Pearson
- Centre for Big Data Research in Health, University of New South Wales, Sydney, Australia
| | - Bruce Neal
- The George Institute for Global Health, University of New South Wales, Sydney, Australia.,School of Public Health, Imperial College London, London, United Kingdom
| | - Maoyi Tian
- The George Institute for Global Health, University of New South Wales, Sydney, Australia.,The George Institute for Global Health at Peking University Health Science Center, Beijing, China
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30
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Estévez A, Camacho C, Correia T, Barbosa V, Marques A, Lourenço H, Serrano C, Sapata M, Duarte MP, Pires C, Gonçalves A, Nunes ML, Oliveira H. Strategies to reduce sodium levels in European seabass sausages. Food Chem Toxicol 2021; 153:112262. [PMID: 34004227 DOI: 10.1016/j.fct.2021.112262] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 05/07/2021] [Accepted: 05/10/2021] [Indexed: 11/16/2022]
Abstract
Considering the increasing demand towards "ready-to-cook" processed seafood products, recognised as being potential contributors to high sodium (Na) intake by consumers, this study aimed to assess the effect of sodium chloride (NaCl) reduction on physicochemical, microbiological and sensory properties of European seabass (Dicentrarchus labrax) sausages stored in chilling conditions during 5 weeks. Three formulations were tested in comparison with a control (100% NaCl, CTR): (i) 50% NaCl+50% ME (oleoresins microcapsules) (F1); (ii) 50% NaCl+50% KCl (F2); and (iii) only 50% NaCl (F3). The NaCl reduction mainly affected the texture and the salty taste, resulting in softer and perceived as less salty sausages after processing. However, hardness differences disappeared after 5 weeks. It seems that an antioxidant protection was obtained in sausages formulated with oleoresins microcapsules. No or low growth of psychrotrophic and mesophilic bacteria was observed (≤2.40 log CFU/g). Decreasing NaCl content and/or partially replacing it (50%) by KCl or oleoresins microcapsules seem to be suitable solutions to reduce Na (30.9-36.3%) levels, while maintaining the chilled sausages quality for 5 weeks. The partial replacement of NaCl by KCl also allows obtaining a product richer in K (997.2 mg/100 g), which ingestion may contribute for a cardiovascular protective effect.
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Affiliation(s)
- Anabel Estévez
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
| | - Carolina Camacho
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal
| | - Tatiana Correia
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal
| | - Vera Barbosa
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal
| | - António Marques
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal
| | - Helena Lourenço
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal
| | - Carmo Serrano
- National Institute of Agriculture and Veterinary Research, Av. da República, Quinta do Marquês, 2780-157, Oeiras, Portugal
| | - Margarida Sapata
- National Institute of Agriculture and Veterinary Research, Av. da República, Quinta do Marquês, 2780-157, Oeiras, Portugal
| | - Maria Paula Duarte
- Faculty of Sciences and Technology, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Carla Pires
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal
| | - Amparo Gonçalves
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal
| | - Maria Leonor Nunes
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal
| | - Helena Oliveira
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
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31
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Photi J, Chavasit V, Chitchang U, Egkantrong P, Chinchanupap K, Boonpraderm A. Reduction of Sodium Intake from Papaya Salad with the Use of Sodium-Reduced Fermented Fish in Producing Traditional Seasoning Sauce. J Nutr Sci Vitaminol (Tokyo) 2021; 66:S173-S178. [PMID: 33612589 DOI: 10.3177/jnsv.66.s173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Fermented fish is a common seasoning used in Northeastern Thailand and Laos to give food a salty taste. It is also used as a basic ingredient for preparing various seasoning sauces for many local dishes. This study examined the effect of sodium reduced fermented fish (SRFF) on reducing the sodium content in prepared traditional papaya salad. Three local producers provide fermented fresh water fish produced with either normal salt (FF) or 60% sodium-reduced salt (SRFF) that were then used by 3 local sauce producers to make papaya salad seasoning sauces. Three local street food vendors then were used these sauces as the main ingredients for preparing their papaya salads. Sodium contents of the FFs, SRFFs, and papaya salads were analyzed using Inductively Coupled Plasma-Optical Emission Spectrometer. Significant differences between sodium contents in sauces and papaya salads were evaluated using the t-test. Results showed that the SRFF contained 54% less sodium than the FF, while sodium in the SRFF sauces was approximately 42% less than from FF sauces. The papaya salads prepared from SRFF sauces contained on average 492±27 mg sodium per 100 g, which was 33% lower than those prepared from FF sauces. The use of SRFF could significantly reduce sodium content in traditional papaya salad by up to one-third, which could be beneficial in lowering the risk of hypertension among Norteastern Thai and Laotain people with minimal change in eating behaviors.
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32
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Castillo-Quevedo C, Cabellos JL, Aceves R, Núñez-González R, Posada-Amarillas A. Cu-Doped KCl Unfolded Band Structure and Optical Properties Studied by DFT Calculations. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E4300. [PMID: 32993129 PMCID: PMC7579127 DOI: 10.3390/ma13194300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 09/16/2020] [Accepted: 09/22/2020] [Indexed: 11/25/2022]
Abstract
The unfolded band structure and optical properties of Cu-doped KCl crystals were computed by first principles within the framework of density functional theory, implemented in the ABINIT software program, utilizing pseudopotential approximation and a plane-wave basis set. From a theoretical point of view, Cu substitution into pristine KCl crystals requires calculation by the supercell (SC) method. This procedure shrinks the Brillouin zone, resulting in a folded band structure that is difficult to interpret. To solve this problem and gain insight into the effect of copper ions (Cu+) on electronic properties, the band structure of SC KCl:Cu was unfolded to make a direct comparison with the band structure of the primitive cell (PC) of pristine KCl. To understand the effect of Cu substitution on optical absorption, we calculated the imaginary part of the dielectric function of KCl:Cu through a sum-over-states formalism and broke it down into different band contributions by partially making an iterated cumulative sum (ICS) of selected valence and conduction bands. Consequently, we identified those interband transitions that give rise to the absorption peaks due to the Cu+ ion. These transitions involve valence and conduction bands formed by the Cu-3d and Cu-4s electronic states.
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Affiliation(s)
- César Castillo-Quevedo
- Departamento de Fundamentos del Conocimiento, Centro Universitario del Norte, Universidad de Guadalajara, Carretera Federal No. 23, Km. 191, C.P. 46200 Colotlán, Jalisco, Mexico;
| | - Jose Luis Cabellos
- Departamento de Investigación en Física, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, 83000 Hermosillo, Sonora, Mexico;
| | - Raul Aceves
- Departamento de Investigación en Física, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, 83000 Hermosillo, Sonora, Mexico;
| | - Roberto Núñez-González
- Departamento de Matemáticas, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, 83000 Hermosillo, Sonora, Mexico;
| | - Alvaro Posada-Amarillas
- Departamento de Investigación en Física, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, 83000 Hermosillo, Sonora, Mexico;
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33
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Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar). Food Chem Toxicol 2020; 143:111554. [DOI: 10.1016/j.fct.2020.111554] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 06/05/2020] [Accepted: 06/22/2020] [Indexed: 11/19/2022]
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34
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Nielsen T, Mihnea M, Båth K, Cunha SC, Fereira R, Fernandes JO, Gonçalves A, Nunes ML, Oliveira H. New formulation for producing salmon pâté with reduced sodium content. Food Chem Toxicol 2020; 143:111546. [PMID: 32640332 DOI: 10.1016/j.fct.2020.111546] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 06/03/2020] [Accepted: 06/19/2020] [Indexed: 10/23/2022]
Abstract
Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve public health. A novel formulation for producing salmon pâté with reduced sodium content was investigated. Salmon pâtés with three different sodium concentrations were evaluated using microbiological, sensory and chemical analyses. Saltwell®, a natural salt containing a mixture of sodium chloride and potassium chloride, was used for partial substitution of sodium chloride (table salt) alone in the formulation. Replacing 80% of the sodium chloride with Saltwell®, resulted in a 22% reduction in sodium, without affecting microbial activity. A trained sensory panel observed minor differences in three of the twelve sensory attributes that were evaluated (coherent texture, saltiness, canned fish flavor). However, these differences were only weakly significant. Saltwell is a viable alternative to sodium chloride to produce seafood products with reduced sodium content without compromising quality and safety.
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Affiliation(s)
- Tim Nielsen
- RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 40229, Göteborg, Sweden.
| | - Mihaela Mihnea
- RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 40229, Göteborg, Sweden
| | - Klara Båth
- RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 40229, Göteborg, Sweden
| | - Sara C Cunha
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - Ricardo Fereira
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - José O Fernandes
- LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros Do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal
| | - Maria Leonor Nunes
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros Do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal
| | - Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros Do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal
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Grossmann L, Wörner V, Hinrichs J, Weiss J. Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pH. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1344-1349. [PMID: 31605384 DOI: 10.1002/jsfa.10082] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/30/2019] [Accepted: 10/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Water-soluble proteins extracted from the heterotrophically cultivated microalga Chlorella protothecoides have been shown to have a good solubility over a broad pH range, which makes them a promising candidate for beverage formulations. This study investigated the sensory properties of dispersions of a protein-rich extract from C. protothecoides at neutral and pH 3. RESULTS Sensory acceptance tests of the pure extract revealed an overall low acceptance at pH 7 without sucrose addition. Sensory acceptance was significantly (P ≤ 0.05) increased by lowering the pH to 3 with citric acid, and the addition of 50 g kg-1 sucrose. Here, overall positive sensory acceptance ratings were achieved up to a protein extract concentration of 40 g kg-1 . Basic taste evaluations showed only low bitterness scores and no significant (P > 0.05) increase in bitterness with decreasing pH. CONCLUSION It is suggested that protein-rich extracts from C. protothecoides have promising sensory properties in beverage formulations. © 2019 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Vera Wörner
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Bansal V, Mishra SK. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety. Compr Rev Food Sci Food Saf 2020; 19:733-758. [PMID: 33325171 DOI: 10.1111/1541-4337.12524] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/21/2019] [Accepted: 11/21/2019] [Indexed: 02/06/2023]
Abstract
Sodium chloride (NaCl) universally well-known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2 ), or magnesium chloride (MgCl2 ). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced-sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage-causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.
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Affiliation(s)
- Venus Bansal
- Department of Dairy Technology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
| | - Santosh Kumar Mishra
- Department of Dairy Microbiology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
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37
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Greer RC, Marklund M, Anderson CAM, Cobb LK, Dalcin AT, Henry M, Appel LJ. Potassium-Enriched Salt Substitutes as a Means to Lower Blood Pressure: Benefits and Risks. Hypertension 2019; 75:266-274. [PMID: 31838902 DOI: 10.1161/hypertensionaha.119.13241] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Use of salt substitutes containing potassium chloride is a potential strategy to reduce sodium intake, increase potassium intake, and thereby lower blood pressure and prevent the adverse consequences of high blood pressure. In this review, we describe the rationale for using potassium-enriched salt substitutes, summarize current evidence on the benefits and risks of potassium-enriched salt substitutes and discuss the implications of using potassium-enriched salt substitutes as a strategy to lower blood pressure. A benefit of salt substitutes that contain potassium chloride is the expected reduction in dietary sodium intake at the population level because of reformulation of manufactured foods or replacement of sodium chloride added to food during home cooking or at the dining table. There is empirical evidence that replacement of sodium chloride with potassium-enriched salt substitutes lowers systolic and diastolic blood pressure (average net Δ [95% CI] in mm Hg: -5.58 [-7.08 to -4.09] and -2.88 [-3.93 to -1.83], respectively). The risks of potassium-enriched salt substitutes include a possible increased risk of hyperkalemia and its principal adverse consequences: arrhythmias and sudden cardiac death, especially in people with conditions that impair potassium excretion such as chronic kidney disease. There is insufficient evidence regarding the effects of potassium-enriched salt substitutes on the occurrence of hyperkalemia. There is a need for additional empirical research on the effect of increasing dietary potassium and potassium-enriched salt substitutes on serum potassium levels and the risk of hyperkalemia, as well as for robust estimation of the population-wide impact of replacing sodium chloride with potassium-enriched salt substitutes.
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Affiliation(s)
- Raquel C Greer
- From the Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD (R.C.G., C.A.M.A., M.H., L.J.A.).,Division of General Internal Medicine, Johns Hopkins University School of Medicine, Baltimore, MD (R.C.G., A.T.D., L.J.A.)
| | | | - Cheryl A M Anderson
- From the Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD (R.C.G., C.A.M.A., M.H., L.J.A.).,Department of Family Medicine and Public Health, University of California San Diego School of Medicine (C.A.M.A.)
| | | | - Arlene T Dalcin
- Division of General Internal Medicine, Johns Hopkins University School of Medicine, Baltimore, MD (R.C.G., A.T.D., L.J.A.)
| | - Megan Henry
- From the Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD (R.C.G., C.A.M.A., M.H., L.J.A.)
| | - Lawrence J Appel
- From the Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD (R.C.G., C.A.M.A., M.H., L.J.A.).,Division of General Internal Medicine, Johns Hopkins University School of Medicine, Baltimore, MD (R.C.G., A.T.D., L.J.A.)
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38
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Gélinas P. Active Dry Yeast: Lessons from Patents and Science. Compr Rev Food Sci Food Saf 2019; 18:1227-1255. [DOI: 10.1111/1541-4337.12445] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 04/03/2019] [Accepted: 04/06/2019] [Indexed: 02/06/2023]
Affiliation(s)
- Pierre Gélinas
- Saint‐Hyacinthe Research and Development CentreAgriculture and Agri‐Food Canada Saint‐Hyacinthe Quebec Canada J2S 8E3
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39
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Farrand C, MacGregor G, Campbell NRC, Webster J. Potential use of salt substitutes to reduce blood pressure. J Clin Hypertens (Greenwich) 2019; 21:350-354. [PMID: 30690859 DOI: 10.1111/jch.13482] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Clare Farrand
- The George Institute for Global Health, University of New South Wales, Sydney, New South Wales, Australia
| | - Graham MacGregor
- Wolfson Institute of Preventive Health, Queen Mary University of London, London, UK
| | - Norman R C Campbell
- Department of Medicine, Physiology and Pharmacology and Community Health Sciences, O'Brien Institute for Public Health and Libin Cardiovascular Institute of Alberta, University of Calgary, Calgary, Alberta, Canada
| | - Jacqui Webster
- The George Institute for Global Health, University of New South Wales, Sydney, New South Wales, Australia
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40
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Barnett SM, Diako C, Ross CF. Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology. J Food Sci 2019; 84:327-338. [PMID: 30625243 DOI: 10.1111/1750-3841.14440] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 11/13/2018] [Accepted: 12/17/2018] [Indexed: 01/02/2023]
Abstract
Replacement of NaCl with other salts is becoming increasingly common as part of a salt reduction strategy, but these salts may confer unwanted sensory changes. Therefore, the objective of this study was to determine the relationship between consumer perception and electronic tongue detection of different salts and their mixtures currently used in salt reduction. NaCl and replacement salts (KCl and CaCl2 ) were identified, and using mixture design methodology, mixtures (n = 10) were prepared in aqueous solutions and validated in tomato soup. A potentiometric electronic tongue, panelists with orientation (n = 30), and a consumer panel (n = 94 - solutions; n = 100 - soups) were used to evaluate the samples. Significant differences were found between salt mixtures in solutions and soups by both panelists and consumers (P < 0.05). Electronic tongue analysis showed a high discrimination index (D.I. = 96%) indicating distinct differences among the salt mixtures, and strong positive correlations (R2 > 0.90) were found between sensory and electronic tongue data. Upon application of contour plots and desirability function analysis, an optimal replacement value was identified as one containing 96.4% NaCl, 1.6% KCl, and 2.0% CaCl2 . Additional salt blends could be created to continue to reduce NaCl and increase the other two salts, for further potential health benefits, without significantly impacting predicted acceptance scores. Results from this study indicate the potential for the electronic tongue, sensory evaluation, and mixture design methodology to work together during product reformulations to achieve salt reduction targets. PRACTICAL APPLICATION: The results show that salt mixtures vary in perception and acceptance in different matrices, and thus should be evaluated on a product by product basis. With its ability to discriminate among various salts, the application of the electronic tongue could be useful for industry in the development of products with different salt formulations to reduce NaCl within processed foods. Additionally, mixture design can help find a predicted optimum mixture for the product under investigation.
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Affiliation(s)
- Sasha M Barnett
- School of Food Science, Washington State Univ., Pullman, WA, 99164, USA
| | - Charles Diako
- School of Food Science, Washington State Univ., Pullman, WA, 99164, USA
| | - Carolyn F Ross
- School of Food Science, Washington State Univ., Pullman, WA, 99164, USA
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41
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Feron G. Unstimulated saliva: Background noise in taste molecules. J Texture Stud 2018; 50:6-18. [PMID: 30246386 DOI: 10.1111/jtxs.12369] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 09/10/2018] [Accepted: 09/11/2018] [Indexed: 12/16/2022]
Abstract
Saliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules, and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating. Indeed, unstimulated saliva (and its components) is continuously bathing our oral cavity and as such stimulates our taste receptors, thus playing a role in taste sensitivity. However, the role of unstimulated salivary components in mediating taste has been studied only in very few substances. To explore this question, this review attempts to compare data from the literature on unstimulated salivary composition with those on taste sensitivity. The main conclusion centres around the concept that the gustatory self-adaptation phenomenon may be relevant for only a few salivary compounds. Further studies at the level of the salivary Von Ebner glands and salivary pellicle are necessary before arriving at definitive conclusions on this subject. PRACTICAL APPLICATION: Unstimulated saliva contains taste substances that can influence sensory perception through taste adaptation. However, large inter-individual variability exists in unstimulated salivary composition both qualitatively and quantitatively. These differences may explain the variability in taste perception and thus the food choices and behaviors of an individual. Thus, in the context of providing personalized food and nutrition to the consumer, variability of unstimulated saliva should be considered for specific formulation of food products.
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Affiliation(s)
- Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
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Amorim M, Pereira J, Silva L, Ormenese R, Pacheco M, Pintado M. Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.075] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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