Salt reduction in semi-solid food gel via inhomogeneous distribution of sodium-containing coacervate: Effect of gum arabic

Li, Yanlei; Han, Kaining; Wan, Zhinian; Yang, Xiaoquan

doi:10.1016/j.foodhyd.2020.106102

Cited by 33 publications

(23 citation statements)

References 41 publications

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“…A significant decrease in ΔD (Figure 6H) was observed in the NaCl solution upon the addition of gum Arabic, indicating that gum Arabic strongly promoted the affinity of the mucin layer and swelled the mucin hydrogel. 17 These results were also consistent with the ζ potential results that the stability of the solution system was decreased. Interestingly, the ΔF significantly decreased first on adding a lower concentration of gum Arabic (<1.50 g/L), and then increased at higher concentrations of gum Arabic (1.50−2.50 g/L) (Figure 6G).…”

Section: Rheological Properties Of Nacl Solutionssupporting

confidence: 87%

“…The gel could enhance the saltiness perception by changing the physical and chemical properties of the food microstructures. , To compensate for the saltiness perception in the sodium-reduced samples, five different food gels were selected to study their saltiness perception enhancement ability during oral processing (Figures S2 and S3). According to the retention time and the AUC value of saltiness, gum Arabic (with a concentration of 6.00 g/L) showed the longest retention time and the highest AUC value of saltiness perception (Figures S2 and S3).…”

Section: Results and Discussionmentioning

confidence: 99%

“…These findings were consistent with the significant decrease in the particle size of salt solution after adding 2.00 g/L gum Arabic. 17 In this study, an effective dynamic protocol for evaluating the saltiness intensity enhancement of umami compounds was developed. In addition, the saltiness enhancement mechanisms of umami compounds by promoting free Na + and quick release rate during food oral processing were clarified, which provided a reference for salt reduction.…”

Section: Rheological Properties Of Nacl Solutionsmentioning

confidence: 99%

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Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

Shan

Qiao

et al. 2022

J. Agric. Food Chem.

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Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solutions (2.00 and 6.00 g/L) were the preferred concentrations for consumers. Two-alternative forced-choice evaluation results confirmed that at a concentration of 2.00 g/L (sodium concentration), the highest replacement ratios of monosodium glutamate and L-alanine (Ala) were 10 and 20% in sodium chloride solution without saltiness intensity decrease, respectively. The highest replacement ratios of L-glycine (Gly) and Ala were 10 and 20% compared to 6.00 g/L, respectively. Temporal dominance of sensations analysis figured out that gum Arabic (GA) could compensate for the decrease of the retention time and increase the overall saltiness perception in the sodium-reduced sample. Quartz crystal microbalance with dissipation results showed that Ala and Gly could inhibit the binding of Na + to mucin, thereby increasing the saltiness perception. GA exhibited the best saltiness enhancement effect in sodium-reduced solution by producing the nanoparticles from GA, decreasing the stability of the solution system, enhancing the loading effect of mucin on Na + , and prolonging the saltiness perception.

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Section: Rheological Properties Of Nacl Solutionssupporting

confidence: 87%

Section: Results and Discussionmentioning

confidence: 99%

Section: Rheological Properties Of Nacl Solutionsmentioning

confidence: 99%

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Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

Shan

Qiao

et al. 2022

J. Agric. Food Chem.

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“…are the most widely used to reduce the sodium intake, but they can introduce an unpleasant taste. − Optimization of the shape and particle size of salt crystals, the inhomogeneous distribution of salt in food matrices, or even restructuring food matrices to enhance the saltiness perception are the effective strategies for addressing the unpleasant taste. − The cross-modal interaction between taste and aroma perception also enhances the taste perception through multisensory synergy . For example, several key odorants from soy sauce and dried shiitake mushroom aqueous extracts reduce the addition of salt to meat products without affecting the saltiness intensity. , Additionally, commercial taste enhancers [such as monosodium glutamate, yeast extracts (YE), amino acids, nucleotides, low-concentration organic acids, and taste-improving peptides] play an important role in enhancing the saltiness. − …”

Section: Introductionmentioning

confidence: 99%

Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3

Shan

Zhang

et al. 2022

J. Agric. Food Chem.

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The development of saltiness or saltiness enhancement peptides is important to decrease the dietary risk factor of high sodium. Taste peptides in the yeast extract were separated by ultrafiltration and subsequently identified by UPLC-Q-TOF-MS/MS. The 377 identified peptides were placed into the umami receptor T1R1/T1R3. The results showed that eight taste peptides with higher binding energies were screened by molecular virtual docking, and the results revealed that Asp218, Ser276, and Asn150 of T1R1 play key roles in umami docking of peptides. The taste characteristic description and saltiness enhancement effect results suggested that PKLLLLPKP (sourness and umami, 0.18 mM), GGISTGNLN (sourness, 0.59 mM), LVKGGLIP (umami, 0.28 mM), and SSAVK (umami, 0.35 mM) had higher saltiness enhancement effects. The sigmoid curve analysis further confirmed that the taste detection threshold of the GGISTGNLN in the peptide and salt model (157.47 mg/L) was lower than 320.99 mg/L and exhibited a synergistic effect on saltiness perception, whereas SSAVK, PKLLLLPKP, and LVKGGLIP exhibited additive effects on the saltiness perception. This work also corroborated previous research, which indicated that the sourness and umami taste attributes could enhance the saltiness perception.

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“…According to the report on health effects and dietary risks in 195 countries from 1990 to 2017 published in 2019 by the Global Burden of Diseases, Injuries, and Risk Factors Study diet collaborators (GBD 2017), high salt consumption is the top diet-related risk factor for death from noncommunicable disease (NCD) and disability-adjusted life-years (DALYs) worldwide. Excessive dietary salt consumption is responsible for around 3 million deaths and 70 million DALYs worldwide (Li et al, 2020). Increased intake of dietary sodium is strongly linked to cardiovascular disease, hypertension and kidney disease (Taladrid et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Sensory, structural breakdown, microstructure, salt release properties and shelf life of salt-coated air dried yellow alkaline noodles

Easa

Yeoh²,

Tan

et al. 2022

Preprint

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Salt reduction in food has been employed to improve public health. The effect of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, saliva and shelf life of yellow alkaline noodles (YAN) made from wheat flour, water and kansui were evaluated. 15 g/dL resistant starch HYLON™ VII (HC) or 5% (v/v) Semperfresh™ (SC) with 10, 20 and 30 g/dL sodium chloride (NaCl) were used. HC-Na30 and SC-Na30 had the highest sodium and closest taste (5.2 ± 0.75a & 5.13 ± 0.85a) and saltiness (5.6 ± 0.71a & 5.47 ± 0.81a) perception to commercial YAN (5.27 ± 0.81 & 5.77 ± 0.76, respectively). Both noodles had more than 8 days shelf life (4°C), highest work 1st for noodle breakdown and denser appearance in SEM. NaCl increased salivary conductivity, salt release and pH. Ten percent salt-coatings prolonged the shelf life of YAN. HC-Na10 and SC-Na10 could be suitable formulations to replace commercial YAN.

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Salt reduction in semi-solid food gel via inhomogeneous distribution of sodium-containing coacervate: Effect of gum arabic

Cited by 33 publications

References 41 publications

Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3

Sensory, structural breakdown, microstructure, salt release properties and shelf life of salt-coated air dried yellow alkaline noodles

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