Zanthoxylum bungeanum fruits extract/hydroxypropyl-β-cyclodextrin/NaCl inclusion complexes as a salt substitute for control the quality and safety of low-salt Sichuan paocai

Abstract

Sichuan paocai, a conventional Chinese fermented food, is rich in vitamins, probiotics, and minerals. However, its elevated salt and nitrite contents pose potential risks to human health upon regular intake. In this study, the inclusion complexes (ICs) containing Zanthoxylum bungeanum fruits extract (ZBE), HP-β-CD, and NaCl as a salt substitute were prepared aiming to enhance the quality and safety of low-salt paocai. Effect of ICs on low-salt paocai stored at room temperature was investigated. The ICs were found to suppress Enterobacter growth while simultaneously promoting lactic acid bacteria, culminating in a reduction of nitrite peak value by 3 mg/kg in the IC group as compared to the CG group, and leading to a shortened maturation period. Furthermore, fungal abundance was maintained within an appropriate range and the proliferation of Geotrichum, Kodamaea, and Candida were suppressed by ICs. In the group IC, the maximal proportions of these fungi within the community were reduced by 8.15%, 46.24%, and 32.46%, respectively, contributing to flavor formation and controlling white stickiness in salt brine. This study establishes a theoretical basis for developing ZBE/HP-β-CD/NaCl inclusion complexes as salt substitutes and their potential application in low-salt paocai production to improve its quality and safety.