Salt Replacement Research Articles

Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction

This study aimed to evaluate the effects of pequi waste extract (PWE), isolated and combined with preservation methods, on the physicochemical and bacteriological quality of goat Minas Frescal cheese with salt replacer (75% NaCl and 25% KCl). After manufactured, the cheeses were packed in aerobic packages, vacuum package (VP) and vacuum package + UV-C radiation, with and without PWE and stored at 4 °C for 21 days. Physicochemical properties, proteolysis, lipid oxidation and bacteriological quality were evaluated. No negative influence was observed on starter culture viability after any treatment tested or PWE addition to the cheese. VP and UV-C promoted higher maintenance of chemical composition, color and texture values, and the interaction with PWE was also positive for chemical composition and acidity. However, PWE increases proteolysis and decreases texture parameters. UV-C radiation increased lipid oxidation and affected the acidity, while VP + PWE retard this oxidative process. This combination led to the best growth rate for Lactococcus, besides slight color change. In conclusion, PWE and VP combination can be a promising alternative as a preservative method of nutritional quality without strong changes in the physicochemical quality of cheese. Further studies evaluating the sensory attributes of these cheeses should be performed.

Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening.

The impact on fermented sausages with 25% replacement of the sodium chloride content by 14% potassium chloride, 10% calcium ascorbate and 1% calcium glutamate during fermentation and ripening was evaluated based on the bacterial community composition and physicochemical and sensory characteristic analysis. Our results showed that the use of salt replacement varied the composition of the bacterial community and reduced the diversity of that in sodium-reduced fermented sausages. Moreover, the decrease in pH and the moisture content of fermented sausages with salt replacement accelerated the drying and ripening processes. The texture profile and color analysis did not reveal marked differences between normal fermented sausages and sodium-reduced products with salt replacement; however, salt replacement reduced resilience and lightness of fermented sausages. In addition, as shown in the principal component analysis, the comprehensive parameters of the fermented sausages with salt replacement were similar to those of normal salt products. These results indicate that the complex blends of salt replacement have great potential to be used to produce sodium-reduced fermented sausages.

Effect of reduction of sodium content on the microbial ecology of Edam cheese samples

Sodium intake is a major risk factor for non-communicable diseases. Consequently, reformulation of cheeses such as Edam to contain less sodium may contribute to lowering disease risk. However, sodium is essential for cheese manufacture, influencing starter culture bacteria activity and abundance during fermentation. This study aimed to assess the microbial diversity of reformulated Edam cheese samples with a reduced sodium content using culture-independent technique. The microbial diversity of samples produced using simple sodium reduction, as well as by substituting salt with a mineral salt compound containing potassium, were analysed in comparison to regular control Edam samples during manufacture and the subsequent 6-week ripening period using 16S rDNA metagenomics. In addition, a challenge test using Listeria (List.) innocua as a surrogate species for List. monocytogenes was performed. Reducing sodium content did not influence the microbiological composition of reformulated samples in comparison to that of regular samples. The starter culture bacteria dominated the microbial diversity and no increase in spoilage or potentially pathogenic bacterial growth was detected, including that of List. innocua. From a microbiological perspective, it can be concluded that lowering sodium content in Edam samples without affecting the microbial composition is achievable through simple sodium reduction and through implementation of a mineral salt replacement approach.

Salt reduction strategies in foods

Excessive consumption of dietary salt is the leading cause of cardiovascular disease and hypertension. The average salt intake is approximately twice more than the recommended daily allowance. Given the harmful effects of overconsumption of salt, the dietary concern about salt consumption has encouraged the WHO, along with many international and national health agencies to urged food industries to lower their salt use. Several studies have focused on the formulation of low salt food products. However, due to the crucial functions provided by salt (flavour, texture and shelf-life) salt reduction strategies must be carefully considered. This review highlights numerous approaches for salt reduction in foods which include the use of salt enhancers, salt replacers and bitterness inhibitors and plant based seasonings.

The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread

Physical, sensory and antioxidant properties of wheat bread enriched with sumac flour (SF) with normal and reduced amounts of salt were investigated. SF was added to replace wheat flour at a proportion of 1, 2, 3, 4 and 5 g/100 g. Furthermore, the breads were prepared with normal and reduced amounts of salt (1.5 and 0.5 g/100 g, respectively). The incorporation of SF led to a decrease in bread volume and an increase in crumb hardness, especially when it was added in an amount of more than 2 g/100 g. Salt reduction did not negatively influence these parameters. The addition of SF caused a decrease in lightness and yellowness of crumb, but an increase in redness. SF enriched the wheat bread with phenolic compounds. Hence, the total phenolics content increased with the increase in SF from 5.4 to 15.2 mg gallic acid equivalent per 100 g of dry mass. This in turn led to an increase in the antioxidant capacity. The sensory evaluation indicated that salt reduction did not negatively influence bread quality when SF was added to wheat flour. Regarding the bread quality, the addition of SF should not exceed 3 g/100 g.

Sensory acceptability of winery by-products as seasonings for salt replacement

High blood pressure is a risk factor for developing cardiovascular diseases. Reduction of dietary salt intake is recommended, particularly for hypertensive subjects. However, most do not adhere to a low-sodium diet as it lacks sensory appeal. The aim of this study was to investigate if low-sodium dishes seasoned with grape pomace (GP) extracts can be sensory acceptable, and feasible to be incorporated into consumer culinary habits. Three sources of GP from red grapes, ecologically red grapes, and white grapes were chemically and sensory studied, while a sensory descriptive analysis of three different base systems (tomato sauce, white sauce, and chicken broth) with no seasoning, salt, or GP was performed. The three extracts changed sensory attributes of the base systems, adding wine flavour, and astringency. Three culinary recipes (bolognese, risotto, and zucchini puree) seasoned with red GP were developed; consumers (n = 60) were asked to use them and score their liking, ease of use, and saltiness intensity; using a just about right (JAR) scale, and also to answer a Check-All-That-Apply (CATA) question. Despite the sensory changes and selection of the terms novelty, healthy, and strange; consumers liked the bolognese (6.03 ± 2.07) and risotto (6.93 ± 1.99) recipes, but liked less zucchini puree (4.83 ± 2.57). Consumers found the preparation easy and salt was not missed in the risotto recipe. This study proves that consumer liking and adherence to low-sodium recipes can be enhanced using GP-derived seasonings, which can also contribute to ameliorate cardiovascular disorders and create a use for winery by-products.

Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions

Meat emulsions were made with 50% of phosphate level commonly used in the meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (P < .05) the technological properties of the low-sodium samples. Defects caused by NaCl reduction were not eliminated by 18-min US. However, the combination of KCl and 27-min US eliminated the technological defects caused by the 50% NaCl reduction, with no major impact on lipid oxidation during storage (21 days/4 °C), as observed in the TBARS and sensory profile results. Therefore, it is possible to produce low-phosphate and low-sodium meat emulsions.

Could K+‐Based Electrolytes Be the Reliable Environmental‐Friendly Alternative to Li+ in Gr//LMO Battery We Searched for?

Manganese oxide LiMn2O4 (LMO) is one of the most promising cathode materials because it benefits from the low cost and availability of manganese, a high electrochemical stability, and a neutral environmental impact. In the same vein, the full or partial replacement of lithium salt in electrolyte by a more available and less expensive potassium salt contributes to reducing the environmental impact of batteries. Herein, the impact of the partial or total replacement of LiPF6 by KPF6 in a binary mixture of alkyl carbonate (EC/EMC) for LMO/graphite full battery is reported. The physicochemical properties of the electrolyte and its consequence on the kinetic and thermodynamic intercalation controls of each cation on cyclability are explored. Without protection with an additive, at a high current density (1 C), the nonselective intercalation of the two cations induces an optimum observed with an equimolar salt composition (0.5 m LiPF6 + 0.5 m KPF6), whereas in the presence of 5% of fluoroethylene (FEC), the replacement of part of the lithium is achievable without significant loss of performance. However, LMO/Gr cycling seems to depend on the discharge current density.

The effect of normalization of sodium on bone turnover markers in patients with epilepsy. A randomized single-blinded placebo-controlled trial

Hyponatremia [p[Na]<136 mmol/L] is an independent risk factor for decreased bone mineral density (BMD). However, whether hyponatremia represents a surrogate marker, or a direct causal relationship to bone loss remains unknown. The aim of the study was to investigate the effect of salt replacement therapy on bone turnover markers (BTM) and BMD in patients with epilepsy and chronic hyponatremia. This prospective single-blinded randomized trial investigated serum BTM and BMD, evaluated by Dual Energy X-ray Absorptiometry (DXA), in 21 patients at baseline and following three months of salt replacement therapy. Patients with two consecutive measurements of hyponatremia prior to baseline and no known osteoporosis were included from the epilepsy out-patient clinic at Rigshospitalet, Denmark. Seven patients were randomized to placebo and 14 to salt intervention. The baseline p[Na] was 134 (130.5–140) mmol/L (median (IQR)). All patients had BTM within age-specific reference ranges at baseline. Following 3 months of intervention with 3–9 g of salt daily there was no difference in levels of procollagen type 1 N-terminal propeptide (P1NP) or C-terminal cross-linking telopeptide of type 1 collagen (CTX) between placebo and intervention. Nor was there any difference in BMD evaluated at the lumbar spine (L1-L4) or at the femoral neck or total hip. In our study, salt replacement did neither affect BTM nor BMD. However, due to the small size of the study, more studies are needed to further investigate this.

Changes in protein substances of brynza cheese under the influence of partial replacement of salt with potassium chloride

The results of studies of protein substances of brine cheese from sheep milk with partial replacement of salt with potassium chloride in the amount of 20 and 30 % are presented in the article. Benefits of cheese as a foodstuff are a large number of vitamins B, A, E, it is rich in minerals, including trace elements and essential amino acids. The bacterial preparation RSF-742 in combination with Fresh-Q (Chr. Hansen, Denmark) was used to make the cheese, which adversely affects the development of yeast and mold, thus extending the shelf life of the cheese. Two groups of cheese were made. The first group (without Fresh-Q): K (control) using NaCl; D1 and D2 with 20 % and 30 % replacement of NaCl by KCl, respectively. Second group (with Fresh-Q): CF using NaCl; DF1 and DF2 with 20 and 30 % replacement of NaCl by KCl, respectively. The Kjeldahl method was used to determine the content of total Nitrogen, total soluble Nitrogen, Nitrogen of non-protein soluble nitrogen-containing compounds. The positive effect of salt replacement and the use of biosecurity culture on the course of proteolytic processes has been proved. Nitrogen content of soluble protein substances, which determines the dietary properties of cheese, increased in samples with 20 and 30 % replacement of table salt with potassium chloride. Determination of digestibility of proteins by digestive enzymes in vitro was performed using the basic method Pokrovsky-Ertanov. The essence of the method consists in the sequential effect on the protein of the object under study of the proteinase system and the removal by dialysis of some hydrolysis products to avoid inhibition of the reaction by low molecular weight peptides and free amino acids. Brynza with partial replacement of sodium chloride with potassium chloride is characterized by better digestibility compared to cheese, which is made by traditional technology. The data are confirmed by high rates of digestibility. The test specimens of the breeze according to these indicators fully meet the requirements of the current regulatory documentation.

Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.

The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and sensorial characteristics of restructured cooked hams. NaCl replacement and pale, soft, and exudative proportion did not change (P > 0.05) the products' chemical composition, water losses, pH, and color. The ham texture profile was not affected by pale, soft, and exudative meat, but the chewiness reduced (P < 0.05) with NaCl replacement. Pale, soft, and exudative meat reduced (P < 0.05) the ham sliceability from 94 to 88%, regardless of the proportion used. NaCl replacement did not affect the perceived saltiness and the products' acceptability, but pale, soft, and exudative products were more accepted, and consumers noticed a higher salty taste. It was concluded that reducing the sodium content by partially replacing NaCl with KCl is feasible even in restructured cooked hams made with high proportions of pale, soft, and exudative meat.

Estimated population wide benefits and risks in China of lowering sodium through potassium enriched salt substitution: modelling study

ObjectivesTo estimate the effects of nationwide replacement of discretionary salt (used at table or during cooking) with potassium enriched salt substitute on morbidity and death from cardiovascular disease in China.DesignModelling...

Mango peel ingredient as salt and phosphate replacement in chicken breast marinade

Whole mango peel powder and fibre extracted from mango peel were investigated as potential ingredients to replace salt and phosphate in chicken marinade. Whole mango peel powder possessed higher water absorption capacity than mango peel fibre, 4.57% and 1.47%, respectively (P &lt; 0.05). Similar oil absorption capacity was observed in both mango peel ingredients (P &gt; 0.05). Purified pectin and sorbitol syrup were also used to compare the water holding capacity in marinated chicken breasts. Mango peel ingredients exhibited less cooking loss than pectin and sorbitol syrup, however, higher cooking loss than sodium tripolyphosphate (STPP) and NaCl (P &gt; 0.05). Marinating with mango peel ingredients significantly increased a* value of chicken breasts after cooking, while L* and b* values were similar in marinating with NaCl (P &gt; 0.05). Hardness of frozen fully cooked chicken breast was measured after thawing. The lowest shear force of 7.13 N was observed in chicken breasts marinated with mango peel fibre (P &lt; 0.05), while the hardness of chicken breasts marinated with whole mango peel powder was not significant different from STPP and NaCl treatments. Results from this study revealed a potential approach of utilizing fruit waste as an ingredient to substitute phosphate and salt in chicken marinade.

Cerebral Salt Wasting in Traumatic Brain Injury Is Associated with Increased Morbidity and Mortality.

IntroductionIn the setting of cerebral injury, cerebral salt wasting (CSW) is a potential cause of hyponatremia, which contributes to adverse effects and mortality.ObjectiveThe primary objective of this study was to evaluate the clinical outcomes of severe traumatic brain injury (TBI) patients complicated by CSW.MethodsA retrospective data analysis was performed on data collected from patients with TBI with an abbreviated injury scale (AIS) greater than 3. Data was divided into 2 groups of patients with CSW and those without. The primary endpoint was incidence of adverse effects of CSW in regard to injury severity score (ISS), hospital length of stay (HLOS), ventilator days, ICU length of stay (ICU LOS) and survival to discharge. Data was analyzed using a one-way analysis of variance (ANOVA).ResultsA total of 310 consecutive patients with severe head injury (anatomic injury score 3 or greater) were evaluated over a 3-year period. A total of 125 of the 310 patients (40%) were diagnosed with cerebral salt wasting as defined by hyponatremia with appropriate urinary output and salt replacement. Patients with CSW had poorer outcomes in regard to ISS (21.8 vs 14.2, p<0.0001), HLOS (14.1 vs 3.5, p<0.0001), ventilator days (5.0 vs 0.45, p<0.0001), ICU LOS (8.5 vs 1.6, p<0.0001), and survival to discharge (88% vs 99%, p<0.0001).DiscussionCommon adverse effects of CSW were noted in this study. Patients with TBI have a predilection towards development of CSW and consequently have poorer outcomes including increased morbidity and mortality. Data is sparse on the duration of CSW and degree of hyponatremia over time. Larger, comparative studies need to be performed to investigate the hyponatremic patient population and the clinical outcomes of those who present with CSW.

Effect of salt substitution on community-wide blood pressure and hypertension incidence.

Replacement of regular salt with potassium-enriched substitutes reduces blood pressure in controlled situations, mainly among people with hypertension. We report on a population-wide implementation of this strategy in a stepped-wedge cluster randomized trial (NCT01960972). The regular salt in enrolled households was retrieved and replaced, free of charge, with a combination of 75% NaCl and 25% KCl. A total of 2,376 participants were enrolled in 6 villages in Tumbes, Peru. The fully adjusted intention-to-treat analysis showed an average reduction of 1.29 mm Hg (95% confidence interval (95% CI) (-2.17, -0.41)) in systolic and 0.76 mm Hg (95% CI (-1.39, -0.13)) in diastolic blood pressure. Among participants without hypertension at baseline, in the time- and cluster-adjusted model, the use of the salt substitute was associated with a 51% (95% CI (29%, 66%)) reduced risk of developing hypertension compared with the control group. In 24-h urine samples, there was no evidence of differences in sodium levels (mean difference 0.01; 95% CI (0.25, -0.23)), but potassium levels were higher at the end of the study than at baseline (mean difference 0.63; 95% CI (0.78, 0.47)). Our results support a case for implementing a pragmatic, population-wide, salt-substitution strategy for reducing blood pressure and hypertension incidence.

Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P&amp;gt;0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.

Pig feedstuff effect on the physicochemical and sensory properties of low-salt, dry-fermented sausages.

This study investigates the effect of the addition of plant-derived extracts (control, garlic extract or a combination of carvacrol, thymol, cinnamic aldehyde and eugenol oils extracts) to pig feedstuff and the reduction in salt content (NaCl or a mixture 60:40 sodium chloride:potassium lactate) on some physicochemical characteristics and consumer acceptability of dry-fermented sausages. Six different batches were formulated. The pH, color, lipid oxidation, and microbial counts were measured, and a consumer home test was performed. Both the use of a plant-derived extract and salt type affected the dry-fermented sausage characteristics. The low-salt batches presented a lower pH and higher microbial counts than the control. The salt reduction affected the color but only in the oil batches, resulting in higher L* and lower a* values. The oil batches presented the highest TBAR values (>1mg/kg), suggesting that antioxidant compounds present into the meat were not bioavailable on the sausages or were missed during the curing process. The use of plant-derived extracts affected to consumer acceptability, whereas salt replacement did not. Oil batches scored lower than the other. From the current results, the oil extract would not be a recommended additive in pig feedstuff, especially when a low-salt strategy will be employed.

Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

ABSTRACT The aim of this work was to elaborate low-salt marinated chicken breasts by the addition of a seasoning obtained from red grape skins. The marinated chicken breasts were prepared by immersion in five different brines: only water (control), 0.5% and 2% of salt, 0.5% of salt and 2% of seasoning and 2% of salt and 2% of seasoning. The marinated breasts were stored under refrigeration and their shelf-life and physical-chemical composition were evaluated. The consumers’ acceptance of the product was also evaluated. The breast marinated with a brine of 0.5% of salt and 2% of seasoning had the same shelf-life than those marinated with 2% of salt. From a sensory point of view, the color of the chicken breasts marinated with the seasoning was the less accepted attribute. However, two groups of consumers were found, one more willing to try and accept new products and other more reluctant to try innovative foods.

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. PRACTICAL APPLICATIONS: The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

Consumer perception of salt-reduced potato chips: Sensory strategies, effect of labeling and individual health orientation

Lowering dietary intake of sodium is currently an important public health goal, and a major driver of food product development. Reducing the salt content of food while maintaining the same structure and sensory quality is, however, no easy feat. While several strategies for reformulation exist, the available literature indicates that their effectiveness is highly product-dependent. The present research focused on different salt reduction strategies for potato chips (crisps), drawing on two studies focusing on young (18–30) consumers.In Study 1 (N = 200), the effect of simple salt reduction and two salt replacers (KCl and MSG) on consumer perception was investigated, using a reference product as basis for systematic reformulation. Study 1 also addressed the issue of how information labeling affects consumer perception by comparing results in blind and informed conditions (N = 100 each). The results indicated that sodium can be reduced up to 30% while maintaining the same palatability, and that replacement (up to 30%) by either KCl and MSG even increased liking in the blind condition. A strong labelling effect was found, however, whereby consumers significantly preferred the reference product than any of the reformulation when informed of its content, whereas the opposite was observed (reference was least liked) when tested in blind.Study 2 (N = 100) extended the range of experimental conditions by focusing on how salt reduction is affected by texture and seasoning type. The main result of Study 1 – that sodium can be reduced up to 30% while maintaining the same palatability (in blind) – was confirmed across different seasoning types, thus enabling a more robust basis for generalization. Contrary to expectations, the presence of a wavy (vs. smooth) texture increased liking only for a single seasoning type, and the effect was not dependent on salt content.