Spray-dried chitosan/acid/NaCl microparticles enhance saltiness perception

Yi, Cheng; Tsai, Min-Lang; Liu, Tristan

doi:10.1016/j.carbpol.2017.05.066

Cited by 24 publications

(15 citation statements)

References 32 publications

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“…In the human body, sodium participates in the regulation of several metabolic functions, such as control of the volume of extracellular fluids and plasma, muscle contraction processes, acid-base balance, and nerve impulse transmission (McArdle et al, 2011). On the other hand, excessive consumption of sodium is related to a greater risk of hypertension and cardiovascular diseases (He and MacGregor, 2010;Israr et al, 2016;Rodrigues et al, 2016), kidney failure (Mcgough et al, 2012;Yi et al, 2017), and osteoporosis (Prince and Devine, 1998;He and MacGregor, 2010;Yi et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

Mattar

Gonçalves

Pereira

et al. 2018

BFJ

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Purpose The purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products. Design/methodology/approach Ten formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted. Findings Extracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour). Originality/value The shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.

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Section: Introductionmentioning

confidence: 99%

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

Mattar

Gonçalves

Pereira

et al. 2018

BFJ

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“…The research about salt reduction possibilities for pizza crust found that coarsegrained salt with crystal size 0.4-1.4 mm and aqueous salt solution led to a higher saltiness perception due to faster sodium availability, which allowed to reduce sodium amount up to 25% while keeping the same taste quality (Mueller et al, 2016). Spray-dried salt can be also used in combination with chitosan and acid microparticles, which ensures similar results with lower sodium amount but the same salinity perception (Yi et al, 2017).…”

Section: Salt Replacers and Flavour Enhancersmentioning

confidence: 99%

A review - effect of salt on the sensory perception of snacks

Kalnina¹,

Straumīte²

2019

Foodbalt

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Consumers have growing concerns regarding healthy eating habits, which can lead to healthier food choices in both choosing meals and snacking. With the growing understanding of healthy foods, changing the motivation of food preferences towards healthier, producers are obligated to transform their products with a balanced nutrition value. One of greatest worries is the salt intake as it is connected to increasing risk of cardiovascular diseases. The challenge for producers is to decrease the amount of salt while at the same time maintain the good taste of snacks or any other products, in order to make sure that consumer liking remains at the same level. The objective of the review was to analyse scientific literature, describe the possibilities of salt reduction of potato, corn or vegetable snacks and to understand how it could impact sensory characteristics of the snacks. The review outlines the current situation of progress that has been made in salt reduction and indicates the main priorities and problems in the salty snacks sector. Salt as well as spices makes a great impact on sensory profile because they determine the taste of product, which is directly linked to overall level of liking. Researchers have found that it is possible to substitute salt with different salt replacers (KCl, MgCl2 and others) in combination with flavour enhancers. Salt reduction or replacing does not always directly affect consumer perception of products.

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“…It attracts extensive attention in the biomedical field owing to its remarkable biological functions [17], and recently, the exploration of chitosan applications in food has expanded significantly [18]. Previously, we found that chitosan is capable of promoting the saltiness perception in food systems by incorporating the sodium chloride into microparticles to elevate the release of sodium ions [19,20]. Saltiness is mainly perceived from released free sodium ions rather than those bound with the food matrix.…”

Section: Introductionmentioning

confidence: 99%

“…In contrast, chitosan possesses positively charged functional groups, which may interact with negatively charged groups through ionic interactions. Therefore, it would be capable of helping to release free sodium ions and further enhance the saltiness perception [19,20].…”

Section: Introductionmentioning

confidence: 99%

“…We previously fabricated chitosan/NaCl/maltodextrin microparticles using a spraydrying process [19] and found that particles made of chitosan with a 78.3% degree of deacetylation (DD), owing to its significant positive charge characteristic, are capable of achieving a quarter sodium reduction without a reduction in flavor by using this product as a salt replacement. However, the average yield of the microparticles is about 30%, which is unacceptable for industrial applications.…”

Section: Introductionmentioning

confidence: 99%

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Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Wang

Tsai

2021

Polymers

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Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.

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Spray-dried chitosan/acid/NaCl microparticles enhance saltiness perception

Cited by 24 publications

References 32 publications

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

A review - effect of salt on the sensory perception of snacks

Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

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