Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake
Currently, high-salt diets have become one of the world’s biggest dietary crisis and long-term high-salt diets are seriously detrimental to human health. In response to this situation, the present study proposed a saltiness enhancement strategy using alginate, which is a dietary fibre from brown alg...
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| Format: | Article |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/19 |
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| author | Qian Jiang Jiayi Yan Chen Song Yunning Yang Guangyuan Chen Fanhua Kong Jingfeng Yang Shuang Song |
| author_facet | Qian Jiang Jiayi Yan Chen Song Yunning Yang Guangyuan Chen Fanhua Kong Jingfeng Yang Shuang Song |
| author_sort | Qian Jiang |
| collection | DOAJ |
| description | Currently, high-salt diets have become one of the world’s biggest dietary crisis and long-term high-salt diets are seriously detrimental to human health. In response to this situation, the present study proposed a saltiness enhancement strategy using alginate, which is a dietary fibre from brown algae and has many health benefits, such as regulating intestinal microbiota, anti-hypertension and anti-obesity. The comparison of alginates with different viscosities showed that alginate of 1000–1500 cps at a concentration of 1.25 g/L could enhance the saltiness of NaCl solution by 11.5%. Then, a solid salt was prepared through spray drying with 4.83% of this alginate, and its structure was characterised by X-Ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy and energy dispersive spectroscopy to confirm its hollow structure with a particle size of 6.25 ± 2.26 μm as well as its crystal structure similar to original NaCl. Moreover, the conductivity monition revealed that the hollow salt exhibited a more rapid dissolution in water and its alginate component increased the adhesive retention of sodium ions on the tongue surface, which both effectively enhanced the sensory perception. Finally, as revealed by the sensory evaluation, the prepared hollow salt showed higher saltiness than that of original table salt and it could reduce sodium intake by 29%. Thus, the hollow salt prepared with alginate in the present study has potential for salt reduction. |
| format | Article |
| id | doaj-art-e170fd00ec854b3fb945f9742ac9eb93 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e170fd00ec854b3fb945f9742ac9eb932025-01-10T13:17:31ZengMDPI AGFoods2304-81582024-12-011411910.3390/foods14010019Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium IntakeQian Jiang0Jiayi Yan1Chen Song2Yunning Yang3Guangyuan Chen4Fanhua Kong5Jingfeng Yang6Shuang Song7SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaCurrently, high-salt diets have become one of the world’s biggest dietary crisis and long-term high-salt diets are seriously detrimental to human health. In response to this situation, the present study proposed a saltiness enhancement strategy using alginate, which is a dietary fibre from brown algae and has many health benefits, such as regulating intestinal microbiota, anti-hypertension and anti-obesity. The comparison of alginates with different viscosities showed that alginate of 1000–1500 cps at a concentration of 1.25 g/L could enhance the saltiness of NaCl solution by 11.5%. Then, a solid salt was prepared through spray drying with 4.83% of this alginate, and its structure was characterised by X-Ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy and energy dispersive spectroscopy to confirm its hollow structure with a particle size of 6.25 ± 2.26 μm as well as its crystal structure similar to original NaCl. Moreover, the conductivity monition revealed that the hollow salt exhibited a more rapid dissolution in water and its alginate component increased the adhesive retention of sodium ions on the tongue surface, which both effectively enhanced the sensory perception. Finally, as revealed by the sensory evaluation, the prepared hollow salt showed higher saltiness than that of original table salt and it could reduce sodium intake by 29%. Thus, the hollow salt prepared with alginate in the present study has potential for salt reduction.https://www.mdpi.com/2304-8158/14/1/19alginatesaltinessspray dryinghollow saltsalt reduction |
| spellingShingle | Qian Jiang Jiayi Yan Chen Song Yunning Yang Guangyuan Chen Fanhua Kong Jingfeng Yang Shuang Song Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake Foods alginate saltiness spray drying hollow salt salt reduction |
| title | Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake |
| title_full | Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake |
| title_fullStr | Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake |
| title_full_unstemmed | Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake |
| title_short | Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake |
| title_sort | hollow salt prepared through spray drying with alginate enhances salinity perception to reduce sodium intake |
| topic | alginate saltiness spray drying hollow salt salt reduction |
| url | https://www.mdpi.com/2304-8158/14/1/19 |
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