Abstract
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.
Highlights
Sodium chloride (NaCl), known as table salt, has been commonly used for food seasoning and preservation for thousands of years
The World Health Organization (WHO) recommends a daily sodium intake (RDI) of less than 2 g; they reveal that most people around the world consume excess salt at an average of 9–12 g per day, which is about twice the recommended maximum level of intake [4]
The degree of deacetylation (DD) and average molecular weight of chitosan used in this study were determined to be 76.59 ± 1.44% and 87.57 ± 1.22 kDa, respectively
Summary
Sodium chloride (NaCl), known as table salt, has been commonly used for food seasoning and preservation for thousands of years. It is made up of about 40% sodium, which plays a crucial role in the human body for maintaining biological functions, such as mediating the extracellular fluid volume, osmotic pressure, intestinal mineral absorption, and regulating the electrophysiological activity in muscles and nerve cells [1,2]. The reduction of excess dietary salt has been identified as one of the most cost-effective means for improving population health worldwide [5,6,7]. The sodium reduction strategy accompanied by maintaining the flavor and taste in food processing has received remarkable attention
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