Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions

Abstract

Sodium intake higher than it is physiologically necessary has been associated with some non-communicable diseases such as hypertension, cardiovascular disease, and stroke. Bread is commonly consumed and is a major source of sodium in the human diet. Among the interventions to reduce the salt content in bread, the incorporation of salty taste halophyte powder could be a promising strategy. In the present work, Sarcocornia perennis was incorporated as a food ingredient to substitute the salt (sodium) of white wheat bread (1.2% NaCl/0.47% sodium, flour basis). Powdered dried S. perennis was incorporated into bread by replacing the same amount of sodium (0.47%, flour basis) and half of the sodium concentration (0.235%, flour basis), respectively, B100 and B50 bread samples. The bread samples were analyzed to evaluate the impact of the sodium chloride replacement by S. perennis powder on total baking loss, specific volume, crumb color, textural properties, microbial activity, nutritional and mineral composition and sensory evaluation. The incorporation of S. perennis increased the specific volume but had no relevant impact on the textural properties of bread. Furthermore, the substitution of sodium chloride by S. perennis powder allowed a more colored (greenish and yellowish) and dark crumb leading to a lower whiteness index. Compared with control bread, the addition of S. perennis powder promoted a significant increase of all bread’s nutrients and minerals, namely calcium, phosphor, iron, and manganese. Besides the improvement of bread quality, B100, and B50 bread samples were both sensorily well accepted and with similar scores to all the evaluated sensorial attributes. Moreover, the reduction of sodium to half (0.235% sodium (flour basis) in bread (B50) did not affect the acceptability of tasters, as compared with B100 (0.47% sodium (flour basis)). Both new bread formulation has microbiological quality as ready-to-eat product. However, taking into account greater stability over time for microbial spoilage, mainly caused by fungi and yeasts, B50 bread is more promising. The B50 bread sample is also a potential strategy to obtain a sodium reduction of 50% in bread, which could be essential to reduce the overall sodium daily intake and bring important economic and public health benefits.

Arthrocnemum Moq.: Unlocking Opportunities for Biosaline Agriculture and Improved Human Nutrition

“…These investigations propose the utilization of pulverized succulent stems of these plants as healthier alternatives to traditional salt, with applications explored in various food products such as sauerkraut fermentation, snacks, and bread. The incorporation of these pulverized stems not only results in a significant reduction in sodium content in the final product but also introduces bioactive compounds with antioxidant properties, mineral nutrients, and other beneficial components to the diet [ 62 , 63 , 64 ].…”

Valorization of Salicornia patula Duval-Jouve Young Shoots in Healthy and Sustainable Diets

“…As an example, S. europaea L. is often consumed as a salad dressing or as a side dish for fish [19], and it is currently listed as a traditional vegetable in the Apulia region (Italy), where also cultivation attempts of S. patula have been made along Lesina lagoon [23,24]. Recently, in Setubal (Portugal), a different halophyte, S. perennis, was incorporated as a food ingredient into crackers, like savory snacks, to replace sodium [25]; it has also been powdered, dried, and incorporated into bread to reduce the same amount of sodium [26]. Furthermore, the use of dried S. ramosissima as a salt substitute shows great potential as an alternative replacement for sodium-based additives, and their sprouts are steamed and subsequently added to salads or other stews in the Valencian region (Spain) [27], and S. patula is also described for food use in Eastern Spain [20].…”

Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

“…Higher-than-necessary sodium intake has been linked to non-communicable diseases such as hypertension, cardiovascular disease, and stroke. Limiting sodium intake has been shown to reduce the risk of cardiovascular disease in hypertensive individuals [3].…”