Low Sodium Content Research Articles

The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

The effects of sodium chloride (NaCl) and combination of commercial salt substitutes (SS) and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural breakdown, microstructure, sensory properties, sodium content, shelf life, and proximate composition of fresh white-salted noodles (WSN) were evaluated. NaCl was added at 1.5% of flour weight. Combinations of SS-hydrocolloids used included 1.5% locust bean gum (LBG) or 1.5% carrageenan (CRG) or 2% xanthan gum (XG) with 1% SS2 or 1% SS4 of flour weight. WSN-SS-Hydrocolloids had shorter optimum cooking time than WSN-NaCl. Cooking yield was positively correlated with cooking loss but negatively correlated with hardness, springiness, tensile strength, W1 (strength of noodle structure that was broken down), and n1 (decay rate). WSN-SS4LBG had lower protein solubility than other samples. WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were acceptable by panelists. Ranking test showed that WSN-SS2LBG was preferred by panelists. Quantitative Descriptive Analysis (QDA) showed that WSN-SS2LBG had better qualities than WSN-SS4LBG. The shelf life of WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were less than 15 days during storage at 4 °C and less than 1 day during storage at 25 °C. WSN-NaCl had significantly highest (P < 0.05) total carbohydrate and protein content. WSN-SS2LBG and WSN-SS4LBG had significantly highest (P < 0.05) moisture and fat content. All WSN had no significant difference (P > 0.05) on ash content. Crude fiber of WSN was in the order: WSN-NaCl ≤ WSN-SS4LBG ≤ WSN-SS2LBG. To conclude, WSN-SS2LBG and WSN-SS4LBG might be suitable alternatives to replace WSN-NaCl as the former firmer texture, denser microstructure, with lower sodium content than that of WSN-NaCl.

The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties.

The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and therefore the technological process of the bakery products, it is important to evaluate these properties. This study analyzes the effect of sea salt with low sodium content (SS) and dry sourdough from wheat flour (SD) as substitutes for sodium chloride on dough rheological properties and on mixing, extension, pasting, and fermentation process by using Farinograph, Extensograph, Amylograph, Falling Number, and Rheofermentometer devices. The results were analyzed using response surface methodology. SS presented a strengthening effect on the gluten network whereas SD presented a weakening one. On extension properties, SS and SD presented a significant positive effect (p < 0.01) on resistance to extension (R50) and maximum resistance to extension (Rmax) values. For pasting properties, SS increased peak viscosity and falling number values whereas SD decreased them. On fermentation properties, SS decreased the maximum height of gaseous production and total CO2 volume production and increased the retention coefficient whereas SD presented an antagonistic effect on these parameters.

Progress on sodium reduction in South Korea

IntroductionHigh dietary sodium is a leading contributor to hypertension, and hypertension is the leading underlying cause of death globally. There is a robust body of evidence supporting the health benefits...

Can sodium warnings modify preferences? A case study with white bread

Several studies have shown that the inclusion of front of pack nutritional warnings is a potentially effective strategy to encourage consumers to avoid products with high content of nutrients associated with non-communicable diseases. In this context, the present work aimed at exploring consumers’ reaction towards sodium reduction in the context of the implementation of warnings in three scenarios: package evaluation, tasting and intention to re-purchase the product after tasting, using white bread as case study. A total of 171 consumers participated in the study that encompassed four parts. Firstly, consumers received two bread samples with different salt content (2.00% and 1.38% salt) under blind conditions and were asked to rate their overall liking and to indicate the one they preferred. Then, they were asked to look at four bread packages differing in graphic design and the presence of warnings. They had to rate their expected liking and to indicate the one they would purchase. Finally, consumers were asked to try the bread they had previously chosen, to assess their overall liking and to indicate their willingness to purchase it again. Salt content significantly affected consumer hedonic reaction towards the breads. Two consumer segments with different preference for the salt content in bread were identified: 58% of consumers preferred the bread with 2.00% salt while 42% preferred breads with 1.38% salt. However, when looking at the packages the majority of consumers in both groups selected bread packages that did not feature warnings. In addition, after having tried the bread, most consumers were willing to buy the bread they had previously chosen again, which is promising in terms of reaching sustainable changes towards lower salt levels. Results from the present work suggest that, in the case of bread, nutritional warnings have potential to shift consumers’ preferences to lower sodium content, even after trying the products.

Exogenous application of NaBiF4 nanoparticle affects wheat root development

BackgroundNanoparticle causes soil pollution, which affected plant development and then resulted in biomass decreased, especially in crops. However, little is known how sodium nanoparticles affect wheat root development at plant physiological level.ResultsWe used NaBiF4 (size of 50–100 nm) to analyze the effect in wheat development at plant physiological level. Under exogenous application of 50 μM NaBiF4 for treatment, wheat root elongation was inhibited, but fresh weight and dry weight were increased. We also found that NaBiF4 induced that the plant had lower content of sodium than negative control. Used no-sodium nanoparticle of BiF3 for another negative control, it was also supported that NaBiF4 entered into cell to replace of sodium and exported sodium out of plant. These results implied NaBiF4 might induce sodium export to maintain the balance between sodium and potassium elements. Additionally, metabolism analysis demonstrated that SOD activity was increased, but CAT and POD activity reduced under exogenous treatment of NaBiF4 nanoparticles.ConclusionsSodium nanoparticles (NaBiF4) inhibited plant development by nanoparticle accumulation and sodium homeostasis broken, and then involved reactive oxygen species (ROS) signaling system response. These results provided more sights of sodium nanoparticle effect in plant development.

Biological value of semi-smoked sausages with cedar oil cake

Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage.&#x0D; Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days.&#x0D; Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity.&#x0D; Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

The “red chilto” (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin from “red chilto” as a functional food ingredient to add value to a native resource of Argentine Yungas to promote sustainable integral use of it. The powders have low carbohydrate and sodium content and are a source of vitamin C, phenolic acids (rosmarinic acid and caffeoylquinic acid), anthocyanins, condensed tannins, carotenoids, potassium, and fiber. The phenolics of chilto powders showed, before and after simulated gastroduodenal digestion, antioxidant activity (ABTS•+; H2O2; O2•; HO•) and were able to inhibit enzymes related to metabolic syndrome, such as α-glucosidase, α-amylase and lipase. Chilto powder showed hypoglycemic effect by increasing glucose adsorption, decreasing glucose diffusion rate and by promoting glucose transport across the cell membrane. These results suggest the potential of Argentinean “red chilto” fruits as functional food ingredients or dietary supplements to prevent metabolic syndrome principally by its antioxidant, hypoglycemic and hypolipemic effects.

Evaluation by NIRS technology of curing process of ham with low sodium content

NIR spectroscopy combined with chemometric methods has been used to develop a prediction models of the most influential parameters in curing process of two types of hams (140 hams) using different salting techniques, lean hams salted on a tray and fatty hams in a tub, in which sodium is partially replaced. Spectral data were examined by principal component analysis and cross-validated calibration equations were developed using partial-least squares regression. Calibration errors for each parameter, obtained from cross validation (RMSECV), were similar to those obtained by reference method. For lean and fatty hams the RMSECV values were: Moisture 0.78% and 0.80; Fat 2.5 and 1.2%; Protein 0.7 and 1.7%; water activity 0.008 and 0.006; Proteolysis Index 1.6 and 1.7%; Sodium 0.11 and 0.10%; and Potassium 0.04 and 0.10. Results allow the prediction of the parameters involved in ham curing process, demonstrating the viability of the proposed method for the control and monitoring of the different stages until obtaining the final product.

Changes in sodium levels of processed foods among the International Food and Beverage Association member companies in Australia: 2013–2017

Excess dietary sodium is a modifiable cause of high blood pressure. The World Health Organization has targeted a 30 % reduction in mean population sodium consumption by 2025. In 2008, members of the International Food and Beverage Alliance (IFBA) made commitments to lower sodium content in their products. The aim of this study was to determine recent changes in sodium levels between 2013 and 2017 in foods and beverages produced by companies that are IFBA members (n = 10) and non-IFBA members (n = 6) that were included in the 2018 Global Access to Nutrition Index operating in Australia. Independent Samples t-tests and Mann Whitney U tests were used to test the differences in sodium levels. There was no clear difference in sodium content between 2013 and 2017 detectable for the IFBA members (mean difference 17 mg/100 g, 95 % confidence interval (CI), –82 to +48; p = 0.612; median difference 27 mg/100 g, p = 0.582). For the non-IFBA companies there was a decrease in median sodium content (−30 mg/100 g; P = 0.002) but not mean sodium content (−52 mg/100 g, 95 % CI −106 to +3; p = 0.064). Sodium reduction in IFBA companies appear to have had slow progress in Australia. Stronger implementation and monitoring programs are needed to drive industry action.

Characterization of muskmelon (Cucumis melo L.) germplasm for mineral composition

This study reports the characterization of 67 muskmelon genotypes from 3 horticultural groups (cantalupensis, inodorous, momordica) for composition of 9 minerals Viz. K, P, Ca, Mg, Na, Zn, Mn, Cu and Fe. These genotypes could show very wide range of variation for minerals content which ranged from 4 to 15 folds in this population. The germplasm rich in potassium content were DM-153 (235.26 mg/100g), DM-162 (226.06 mg/100g), DM-12 (225.28 mg/100g). The genotypes with lower sodium content were DM-31 (2.47 mg/100g), DM-143 (2.58 mg/100g), DM-2 (2.63 mg/100g) and the highest ratio of potassium (K)/ sodium (Na) was also recorded for the same genotype DM-31. The highest amount of calcium content was obtained in genotype DM-147 (29.22 mg/100g). Commercial variety, Durgapura Madhu was found to be superior for calcium (26.26 mg/100g), zinc (1.93 mg/100g), while Arka Jeet was better for manganese (1.44 mg/100g), (0.69 mg/100g), and Pusa Madhuras was found to be rich source of calcium (25.73 mg/100g), iron (1.67 mg/100g), copper zinc (1.67 mg/100g) and copper content(0.77 mg/100g).

Natural Fermentation of Orange Sweet Potatoes to Produce Brined Pickle under Different Salt Content

Background and Objective: The lactic acid fermentation without starter addition (natural fermentation) may provide a standardpreservation technique to produce sweet potatoes pickle that can be adopted at the household level. The objective of this study was toinvestigate the potential use of natural fermentation with variants of salt concentration to produce acceptably pickled of orange-fleshedsweet potatoes. Materials and Methods: The cubes were pickled by lactic fermentation by brine the cut and blanched cubes in fiveconcentration level of common salt (NaCl, 1-6%) solutions and incubated for 12 days. Every 2 days, the sample was withdrawn for thevarious analysis, i.e., total acidity pH, total soluble solid, reducing sugar and total lactic acid bacteria. Meanwhile, the sensory was measuredonly for day 12 fermentations. Results: All physicochemical and sensory of pickled were affected by salt concentration during fermentation. Higher salt concentration increased total soluble solid and reducing sugar of the pickle but decreased total acidity and consequently influenced the aroma, color, texture and overall appearance of the pickle. About 5% of salt concentration wasfound to be organoleptically most acceptable (moderately like). Conclusion: The sweet potatoes pickle prepared using 5% of saltconcentration could be a good prospect for commercialization in small-scale industries and could be used to fulfill the growing demands of foods with low sodium content.

A fast drying method for the production of salted-and-dried meat

Abstract The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by immersion in one of three saline solutions before drying: Solution A- 100% NaCl; Solution B- 75% NaCl and 25% KCl; and (iii) Solution C- 50% NaCl and 50% KCl. The proposed MWVD method was compared with convective drying (CD) and vacuum drying (VD) in terms of drying kinetics as well as physicochemical and mechanical properties of obtained samples. The average drying times for the samples to reach water activity of 0.7 was more than 40 h for CD, 36 h for VD, and 0.45 h for MWVD. The salting with different solutions had no influence in these times. Moreover, the MWVD samples presented higher values of porosity and rehydration capacity. Thus, the results presented in this study have technological importance for the design of new industrial technologies to produce salted-and-dried meat, as charque and jerked beef, with lower sodium content.

Effects of Growth Stimulator Microbes on Growth and Ions Concentration of Stevia under Salinity Stress Conditions

Soil salinity and water deficit are major problems for development of agricultural production. In this study, effects of growth promoting microorganisms (inoculation with Piriformospora indica and two isolates of Streptomyces sp.) on the leaf yield and absorption rate of some elements in leaves and roots of stevia plant was investigated under salinity conditions for two consecutive years (2016-2017). The fresh and dry weights of the leaves were significantly affected by microorganism and salinity. High salinity level led to sodium accumulation in the root and leaf; while the amount of potassium and K+/Na+ ratio decreased in both root and leaf. The accumulation of phosphorus in both leaf and root was significantly decreased in 3 ds m-1 salinity. Plants exposed to Piriformospora indica and Streptomyces strains, showed lower sodium content in their leaves and roots. In contrast, an increase in the content of potassium and phosphorus was observed in the growth stimulator microbes-treated plants. However, the K+/Na+ ratio in the growth stimulator microbes-treated plants was to some extent lower than its ratio in control plants. In conclusion, P. indica and Streptomyces strains improved the biomass formation of the stevia plant under salinity conditions by controlling the uptake of potassium, phosphorus and sodium.

Highly-stable P2–Na0.67MnO2 electrode enabled by lattice tailoring and surface engineering

One of the key challenges of sodium ion batteries is to develop sustainable, low-cost and high capacity cathodes, and this is the reason that layered sodium manganese oxides have attracted so much attention. However, the undesired phase transitions and poor electrolyte-electrode interfacial stability facilitate their capacity decay and limit their practical applications. Herein, we design a novel Al2O3@Na0.67Zn0.1Mn0.9O2 electrode to mitigate these problems, by taking the advantages of both structural stabilization and surface passivation via Zn2+ substitution and Al2O3 atomic layered deposition (ALD) coating, respectively. Long-range and local structural analyses during charging/discharging processes indicate that P2–P2’ phase transformation can be suppressed by substituting proper amount of Mn3+ Jahn-Teller centers with Zn2+, whereas excessive Zn2+ leads to P2-OP4 structure transition at low sodium contents and facilitates the electrode degradations. Furthermore, the homogeneous and robust cathode electrolyte interphase (CEI) layers formed on the Al2O3-coated electrodes effectively hinder the organic electrolytes from further decomposition. Therefore, our synergetic strategy of Zn2+ substitution and ALD surface engineering remarkably boosts the cycling performance of P2–Na0.67MnO2 and provides some new insights into the designing of highly stable cathode electrodes for sustainable sodium ion batteries.

Effect of active packaging with oregano oil on beef burgers with low sodium content

This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packaging and burgers packed in a biodegradable packaging with 1% oregano essential oil and 25 (BO25) and 50% (BO50) of reduction of sodium. The composition of packaging did not influence the moisture, crude protein, total fat, ash, cooking loss and water activity. The active packaging of oregano oil showed higher color protection in burgers during the storage period. The texture showed a small variation (5-10%) between packagings at day 1, stabilizing in the other periods until the storage end. The burger samples with 25% reduction in sodium and packaging with 1% oregano essential oil (B25) had better taste and aroma, getting a acceptability index above 80% for both periods (30 and 120 days). The use of 1% of oregano essential oil incorporated into packaging reduced lipid oxidation of burgers analyzed in 14% when compared packaging without adding oregano. Microbiological analyzes were maintained stable during the entire storage. Thus, active packaging with oregano essential oil can maintain the quality of beef burger without interfering with their physical and chemical characteristics and improve their sensory attributes during 120 days of storage.

The application of pulsed electric field as a sodium reducing strategy for meat products

This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% (T1) and 1.2% along with PEF processing (T2). A significant (p < 0.05) effect of PEF was observed on shear force (N) and toughness (N/mm s) of the products, which was also reflected in sensory scores. No effects for PEF were observed on colour, yield (%) and oxidative and microbial stability. PEF-treated samples (T2) had significantly (p < 0.05) lower sodium content than the control, however, the sensory scores were comparable (p > 0.05) with control and >84% of the panellists preferred T2 samples over T1 for saltiness. Results suggest that PEF treatment improved saltiness by influencing the salt diffusion and sodium delivery that led to better perception during chewing. PEF could be a novel method to produce healthier reduced-sodium meat products.

Plant-Based Diets and Hypertension.

Hypertension is a global epidemic and a risk factor for many adverse outcomes, including cardiovascular disease, kidney disease, and death. Lifestyle plays a significant role in the development and maintenance of hypertension, and guidelines from several organizations recommend lifestyle modifications as first-line intervention for hypertensive patients. Data supporting the use of plant-based diets in the treatment of hypertension goes back almost a century. More recently, clinical trial data, including randomized controlled trials, have established plant-based diets as an effective lifestyle intervention for high blood pressure (BP). Plant-based diets differ from the standard American diet in a myriad of ways, with some substances being present in either substantially higher or lower amounts. Although the precise mechanism of a plant-based diet's beneficial effects on BP is unknown, many of these differences may be responsible. Attributes of a plant-based diet that may lower BP include a lower energy content leading to weight loss, a lower sodium content, an increased potassium content, reduced oxidative stress, higher bioavailability of the vasodilator nitric oxide, and beneficial effects on the microbiome. The evidenced-based benefits of plant-based diets in treating hypertension should lead providers to advocate for this dietary pattern for their patients.

Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117

A pork sausage was produced with low sodium content (1.64%) to which Lactobacillus sakei was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages. The lactic acid bacteria (LAB) L. sakei, Lactococcus sp., and Pediococcus pentosaceus were submitted to extreme pH, temperature, and NaCl conditions. Lactobacillus sakei was used in pork sausage because of its resistance to different culture conditions and its antimicrobial potential. The food-borne pathogens Listeria monocytogenes Scott A, Enterococcus faecalis, and Staphylococcus aureus were used as indicator microorganisms to evaluate the antimicrobial activity of selected LAB strains. Salmonella enterica serotype Choleraesuis is a common pathogen of pigs. To the raw sausage product containing L. sakei and nonpathogenic endogenous microbiota, we added about >104 and <105 CFU/g of S. enterica serotype Choleraesuis to evaluate the inhibitory potential of L. sakei towards this pathogen. Salmonella Choleraesuis was inhibited in the presence of L. sakei over 7 days of storage of the meat product (about 3.0 log cycles reduction). Lactobacillus sakei significantly increased inhibition when compared with the nonfermented sausage. Thus, L. sakei BAS0117 played an important role as an additional hurdle in the fermented meat pork sausage during storage.

Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin

Debaryomyces hansenii Lr1, previously isolated from naturally fermented cured pork loin (“lomo embuchado”), was used to inoculate Iberian pork loin under four different conditions. In all cases, specifically inoculated D. hansenii yeasts grew on the surface of the product and affected its physico-chemical and sensory characteristics. Inoculated pork loin kept higher water activity and pH and possessed lower sodium content than control samples at the end of the 90 days ripening period. Moreover, inoculation with Lr1 yeast did not change the general profile of fatty acids but modified the levels of volatile and aroma compounds by decreasing aldehydes and increasing esters and alcohol compounds. Principal Component Analysis (PCA) of the different physico-chemical parameters that were determined showed a clear separation between the samples indicating that they were different. A tendency in consumers acceptance to prefer cured pork loin specifically inoculated with the higher amounts of yeasts used in this study was observed.

Vacuum-aided production of low sodium ready-to-eat charque.

The objective of this work was to evaluate the influence of vacuum application and partial replacement of NaCl with KCl in the manufacturing of ready-to-eat charque with low sodium content. The application of four vacuum pulses (4VP) resulted in greater salt reduction and lesser water gain when compared to the desalting process conducted at atmospheric pressure (Patm). In addition, the vacuum-assisted desalting contributed to a more homogeneous salt distribution in the product. The time required for the samples to reach an approximate NaCl concentration of 2.5% in the desalting stage was 48h, regardless of the process conditions. The initial Na+ concentration was reduced by 50% with the replacement of NaCl with KCl in both process conditions (either Patm or 4VP) when compared to charque traditionally desalted.