Potential utilization of seaweed-derived fusion salt in human diet
The potential use of seaweed-derived salt is well known. This salt is low in sodium. Incorporating for replacement of sodium chloride salt considerable health benefits like lowering hypertension, and reducing incidences of cardio-vascular diseases. An off- flavour odour and taste make it not so pref...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001167 |
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| author | Bhagirath Rakhasiya Adusumilli Somya Aswin Alichen Digvijay Singh Yadav Bhavik Kantilal Bhagiya Jasmine V. Rajai Sudheer Kumar Yannam Abhiram Seth Jitendra Kumar Singh Tanmaye Seth Vaibhav A. Mantri |
| author_facet | Bhagirath Rakhasiya Adusumilli Somya Aswin Alichen Digvijay Singh Yadav Bhavik Kantilal Bhagiya Jasmine V. Rajai Sudheer Kumar Yannam Abhiram Seth Jitendra Kumar Singh Tanmaye Seth Vaibhav A. Mantri |
| author_sort | Bhagirath Rakhasiya |
| collection | DOAJ |
| description | The potential use of seaweed-derived salt is well known. This salt is low in sodium. Incorporating for replacement of sodium chloride salt considerable health benefits like lowering hypertension, and reducing incidences of cardio-vascular diseases. An off- flavour odour and taste make it not so preferred in daily diet. The present study aimed at formulating fusion products of seaweed salt with black salt (kiln-fired salt), rock salt (halite deposit), and raw salt (freshly harvested from saltpan) in different proportions [25:75. 50:50, and 75:25-weight-to-weight ratio]. The favoured fusion product was seaweed salt: black salt (25:75), with a total antioxidant activity (TAC) (11.44 ± 1.46 μg g−1) and cupric reducing antioxidant capacity (CUPRAC) (45.75 ± 2.07 μg g−1). Further, mineral characterisation, electronic tongue and electronic nose analyses has been performed. The data were cross-validated through volunteer's attitude score by using 9-point hedonic scale on which seaweed salt:black salt (25:75) scored 5.94. Among the macro-elements, ‘Na’ was highest (70.66 ± 8.65 mg g−1) with Na-to-K ratio 4.26; whereas among the micro-elements, ‘Fe’ was highest (7.71 ± 0.73 mg 100 g−1). Arsenic and lead were below detectable levels while other heavy metals, namely Cr, Co, Cd, and Hg were within permissible limit. E-nose analysis revealed the presence of nine potential volatile compounds, while e-tongue analysis for saltiness, bitterness, umami, and sourness reported 8.40, 6.00, 4.60, and 5.30 on a scale of 10 respectively. Thus favoured product seaweed salt: black salt (25:75) seems preferred for consumption than pure seaweed salt. |
| format | Article |
| id | doaj-art-75225d202a904c3e8cd01a829f2499c3 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-75225d202a904c3e8cd01a829f2499c32025-08-20T03:45:15ZengElsevierApplied Food Research2772-50222025-06-015110080610.1016/j.afres.2025.100806Potential utilization of seaweed-derived fusion salt in human dietBhagirath Rakhasiya0Adusumilli Somya1Aswin Alichen2Digvijay Singh Yadav3Bhavik Kantilal Bhagiya4Jasmine V. Rajai5Sudheer Kumar Yannam6Abhiram Seth7Jitendra Kumar Singh8Tanmaye Seth9Vaibhav A. Mantri10CSIR-Central Salt and Marine Chemical Research Institute, Gijubhai Badheka Marg, Bhavnagar 364002, IndiaCSIR-Central Food Technology Research Institute, Kajjihundi, Mysuru 570020, India; Academic of Scientific and Innovation Research (AcSIR), Ghaziabad 201002, IndiaCSIR-Central Salt and Marine Chemical Research Institute, Gijubhai Badheka Marg, Bhavnagar 364002, IndiaCSIR-Central Salt and Marine Chemical Research Institute, Gijubhai Badheka Marg, Bhavnagar 364002, IndiaCSIR-Central Salt and Marine Chemical Research Institute, Gijubhai Badheka Marg, Bhavnagar 364002, IndiaCSIR-Central Salt and Marine Chemical Research Institute, Gijubhai Badheka Marg, Bhavnagar 364002, IndiaCSIR-Central Food Technology Research Institute, Kajjihundi, Mysuru 570020, India; Academic of Scientific and Innovation Research (AcSIR), Ghaziabad 201002, IndiaAquagri Processing Private Limited, Saidulajaib, Delhi 110030, IndiaAquagri Processing Private Limited, Saidulajaib, Delhi 110030, IndiaAquagri Processing Private Limited, Saidulajaib, Delhi 110030, IndiaCSIR-Central Salt and Marine Chemical Research Institute, Gijubhai Badheka Marg, Bhavnagar 364002, India; Academic of Scientific and Innovation Research (AcSIR), Ghaziabad 201002, India; Corresponding author.The potential use of seaweed-derived salt is well known. This salt is low in sodium. Incorporating for replacement of sodium chloride salt considerable health benefits like lowering hypertension, and reducing incidences of cardio-vascular diseases. An off- flavour odour and taste make it not so preferred in daily diet. The present study aimed at formulating fusion products of seaweed salt with black salt (kiln-fired salt), rock salt (halite deposit), and raw salt (freshly harvested from saltpan) in different proportions [25:75. 50:50, and 75:25-weight-to-weight ratio]. The favoured fusion product was seaweed salt: black salt (25:75), with a total antioxidant activity (TAC) (11.44 ± 1.46 μg g−1) and cupric reducing antioxidant capacity (CUPRAC) (45.75 ± 2.07 μg g−1). Further, mineral characterisation, electronic tongue and electronic nose analyses has been performed. The data were cross-validated through volunteer's attitude score by using 9-point hedonic scale on which seaweed salt:black salt (25:75) scored 5.94. Among the macro-elements, ‘Na’ was highest (70.66 ± 8.65 mg g−1) with Na-to-K ratio 4.26; whereas among the micro-elements, ‘Fe’ was highest (7.71 ± 0.73 mg 100 g−1). Arsenic and lead were below detectable levels while other heavy metals, namely Cr, Co, Cd, and Hg were within permissible limit. E-nose analysis revealed the presence of nine potential volatile compounds, while e-tongue analysis for saltiness, bitterness, umami, and sourness reported 8.40, 6.00, 4.60, and 5.30 on a scale of 10 respectively. Thus favoured product seaweed salt: black salt (25:75) seems preferred for consumption than pure seaweed salt.http://www.sciencedirect.com/science/article/pii/S2772502225001167Kappaphycus alvareziiRenewable feedstockSeaweedSustainable developmentSalt formulation |
| spellingShingle | Bhagirath Rakhasiya Adusumilli Somya Aswin Alichen Digvijay Singh Yadav Bhavik Kantilal Bhagiya Jasmine V. Rajai Sudheer Kumar Yannam Abhiram Seth Jitendra Kumar Singh Tanmaye Seth Vaibhav A. Mantri Potential utilization of seaweed-derived fusion salt in human diet Applied Food Research Kappaphycus alvarezii Renewable feedstock Seaweed Sustainable development Salt formulation |
| title | Potential utilization of seaweed-derived fusion salt in human diet |
| title_full | Potential utilization of seaweed-derived fusion salt in human diet |
| title_fullStr | Potential utilization of seaweed-derived fusion salt in human diet |
| title_full_unstemmed | Potential utilization of seaweed-derived fusion salt in human diet |
| title_short | Potential utilization of seaweed-derived fusion salt in human diet |
| title_sort | potential utilization of seaweed derived fusion salt in human diet |
| topic | Kappaphycus alvarezii Renewable feedstock Seaweed Sustainable development Salt formulation |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001167 |
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