Salt Usage Research Articles

Usage of table salt and risk of all-cause and cardiovascular disease mortality among patients with diabetes: a national population-based cohort study

BackgroundA lower dietary sodium intake has been associated with a reduced risk of cardiovascular disease (CVD) mortality in the general population. However, the evidence is less clear in diabetic patients. The study aims to investigate whether the usage of table salt is associated with all-cause and CVD mortality among individuals with diabetes.MethodsIn this prospective cohort study, participants with diabetes from the U.S. National Health and Nutritional Examination Survey (NHANES) 2003–2018 were included. Weighted linear regression models were employed to assess the association between the usage of table salt and dietary sodium intake. Weighted Cox proportional hazards regression models were used to assess the association between the usage of table salt and all-cause and CVD mortality.ResultsThis cohort study included data from 6,258 participants in analysis. During 44,035 person-years of follow-up, 1,504 deaths from all-causes and 427 from CVD were documented. Not using table salt was significantly associated with lower dietary sodium intake, with a β of -192.60 (95% CI, -297.01 to -88.18) mg. A higher risk of all-cause and CVD mortality was observed in the group of participants not using table salt among patients with diabetes. Compared with participants using table salt, the hazard ratios for all-cause mortality were 1.18 (95% CI, 1.03 to 1.35), and for CVD were 1.48 (95 CI, 1.16 to 1.90) for participants not using table salt. The subgroup analysis revealed a significantly stronger link between the usage of table salt and all-cause mortality in participants with CVD (P for interaction = 0.004).ConclusionsThis study indicated that not using table salt was associated with a lower dietary sodium intake, and an increased risk of all-cause and CVD mortality among individuals with diabetes. Interventional studies are needed to determine more beneficial relevant approaches to dietary management in diabetes care.

Performance analysis of a molten salt packed-bed thermal energy storage system using three different waste materials

Concentrated Solar Power (CSP) is a critical technology for the renewable energy transition, offering high power output at elevated temperatures. However, further integration of CSP plants requires a reduction in investment costs. This study investigates the use of cost-effective, sustainable, waste-based TES materials—such as Electric Arc Furnace Black Slag (BS) and Tundish (TN) from the steel industry, as well as Demolition Waste (DW) from urban regeneration projects—as packing materials in TES systems to reduce the capital expenditure of CSP plants. A One-Dimensional Continuous Solid Phase (1D-2P) model was employed to evaluate and compare the performance of DW, TN, and BS. The results revealed that all materials demonstrated comparable properties, with TN exhibiting the highest energy storage capacity (44.7 kWh) and energy storage density (296 kWh/m³). With high utilization rates of 73–75 %, waste-based TES systems show strong potential for application in CSP plants. The TES systems were scaled for a 110 MW CSP plant, which currently operates with a 2-tank molten salt TES system providing 4648.4 MWh of storage capacity. TN required the smallest storage volume of 22,273 m³ for the 110 MW CSP plant. The reduction of molten salt usage by up to 31,000 tons in the waste-based packed-bed TES system could significantly enhance the economic feasibility of CSP plants.

Survey on the salt usage among Fish Cracker (Keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia

Fish crackers (keropok lekor) are known for their tastiness. Although rich in protein and iodine, it contains a high amount of salt or sodium. Therefore, this study aimed to determine the manufacturers’ practice in the preparation of keropok lekor, perception and challenges concerning salt usage, and motivation to reduce salt content. This study also aimed to estimate the sodium content in keropok lekor. Seven manufacturers of keropok lekor in Terengganu were interviewed either face-to-face or online to obtain relevant information. All interviews were recorded, transcribed, and analyzed based on a thematic analysis framework. The recipes of keropok lekor were analyzed using the Nutritionist Pro software to determine the nutritional and sodium content, calculated based on the Malaysian and ASEAN Food Composition Tables. Based on the interviews, most manufacturers (90%) supported the effort to reduce salt in keropok lekor. However, the effort was met with several challenges, such as customer acceptance and negative perception of the taste, decreased sales, and increased material costs. The enabling factors include maintaining the original flavor of keropok lekor, customer requests, marketing opportunities, and the availability of salt substitutes. Support for marketing and financial technology know-how is also necessary. An estimate of 606.43 mg/100g of sodium content in keropok lekor was obtained in this study, which was mainly derived from the usage of sodium chloride and monosodium glutamate (MSG) during the preparation. This study revealed the high salt content in keropok lekor due to the addition of salt and seasonings. There is a potential to reduce salt content in keropok lekor with appropriate support provided to the manufacturers. Nevertheless, further research is needed to produce keropok lekor with reduced salt content, improved sensory, and enhanced microbial and physicochemical characteristics, which can improve customer perception.

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

AbstractA high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein‐derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E‐tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E‐tongue analysis. Fifteen γ‐glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium‐sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ‐glutamyl di‐, tri‐, and oligo‐peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein‐derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.

Chemical composition, anti-hypertensive properties, and sensory attributes of salt extracted from ash of Hygrophilia schulli.

The traditional usage of salt taken from vegetables for the treatment of blood pressure and diabetes is seen in several regions of Ethiopia, particularly in Gambella. The aim of the study was to investigate the mineral content, anti-hypertensive properties, and sensory attributes of salt obtained from the Hygrophilia schulli. The salt was extracted from the ashing of stems of Hygrophilia schulli. Optical Emission Spectroscopy with Inductively Coupled Plasma was used to identify macro-minerals, micro-minerals, and some toxic metals. Flame Atomic Absorption Spectroscopy was used to assess the levels of arsenic and mercury. The anti-hypertensive property of the salt was determined invivo using the Wistar rats. The extracted salt was rich in potassium and was deficient in sodium from the analyzed macro-minerals. It was free from mercury, cadmium, chromium, and arsenic. Lead and nickel were below the Tolerable Weekly Intake Provisional specified by the European Union. Among carbonate and sulfate, chloride was the main anion in this salt. The salt was discovered to have a low taste characteristic compared to common salt. However, the taste attribute of the combination of vegetable and common salt in different proportions was better than common salt. Rats fed with salt from Hygrophilia schulli showed a statistically significant lower systolic, diastolic, and mean blood pressure compared to normal-fed and common salt-fed rat groups. Generally, this study suggests that Hygrophilia schulli salt has the potential to be a viable alternative to common salt, particularly for those suffering from hypertension and other related chronic conditions.

Racial and Ethnic Differences in Sodium Sources and Sodium Reduction Behaviors among US Adults: NHANES 2017-2020 pre pandemic.

Background Nearly all US adults exceed sodium recommendations, which increases cardiovascular risk. Understanding racial and ethnic differences in sodium sources and behaviors could lead to nuanced public health messaging, dietary interventions, and clinical guidance to more equitably achieve population-level sodium reduction. Methods Using National Health and Nutrition Examination Survey 2017-2020 pre-pandemic data, racial and ethnic differences in sodium sources and sodium-related behaviors (e.g., salt use at the table and in food preparation, doctor advice to reduce sodium, attempts to reduce sodium, and label reading) were assessed using weighted chi-square. Given the nutrient database?s assumption that rice is salted may be inappropriate for some ethnic groups, we conducted a secondary analysis altering this assumption. Results Pizza, soup, and chicken were top sources of sodium across racial and ethnic groups. For Asian Americans, 4 top sources were unique (e.g., soy-based condiments). Black adults reported the highest rates of reducing sodium (67% vs. 44% among White adults) and receiving physician sodium reduction advice (35% vs.18% among Asian Americans). Asian Americans were the most likely to frequently use salt during food preparation (66% vs. Other Race adults 32%) but reported not using salt at the table (43% vs. 23% among Other Race adults). Assuming rice is unsalted reduces Asian American sodium intake estimates by ~325 mg/day. Conclusions While product reformulation targets and front-of-pack nutrition labeling may help reduce sodium intake across groups, to equitably address sodium intake, culturally appropriate advice on sources of sodium and salt usage may be needed, particularly for Asian Americans.

Solvent-assisted salt-free reactive dyeing of cotton fabric

The objective of this study was to establish a solvent-assisted salt-free dyeing method for cotton fabric utilizing commercially available reactive dyes. In this study, the feasibility of substituting water as the dyeing medium with environmentally friendly solvents, specifically ethanol (EtOH), isopropyl alcohol (IPA), and propanol (PrOH), was investigated. Eight commercial reactive dyes, each possessing distinct chemical structures, were examined with various dyeing characteristics including exhaustion, fixation, and fastness properties, in the presence of various alcohols. However, solvent-assisted dyeing exhibited comparable or enhanced color strength (K/S) values, exhaustion, and fixation rates compared to conventional aqueous dyeing. For instance, the RR35 dye demonstrated a substantial increase in K/S values with PrOH, EtOH, and IPA, ranging from 115 to 369% improvement. The substitution of alcohol for water did not affect the wash, rub, and light-color fastness properties, as these properties remained consistently excellent. Solvent-assisted salt-free dyeing of cotton fabrics offers a promising solution to address the environmental impacts of traditional water-based dyeing methods by eliminating the requirement for water and salt. Overall, this study presents a solvent-assisted salt-free dyeing technique and contributes to the field by offering detailed insights into its mechanisms and performance. Our research has the potential to reduce water consumption, eliminate salt usage, and mitigate environmental pollution.

Progress in Multisensory Synergistic Salt Reduction.

Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods' advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs.

Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality

The study aimed to see the effect of maturity and different geometric cuts of Cheddar cheeses on processed cheese products (PCP) functional properties. Four Cheddar cheeses (mild, medium, sharp, and extra-sharp) were selected to manufacture PCP. The PCP made using extra-sharp Cheddar was soft and had higher meltability. The G′ and G″ values of mild and extra-sharp Cheddar PCP observed a similar trend, whereas medium and sharp Cheddar PCP followed a similar trend. In study 2, different geometric cuts, small cubes (SC), large cubes (LC), thin shreds (TN), and thick shreds (TK) of medium (M) and extra-sharp (ES) Cheddar cheese were used for PCP manufacture. The PCP with ES shreds (TN and TK) had higher meltability. The PCP with ES-TK was softer. In conclusion, maturation and geometric cuts significantly impacted the product's functionality. Manufacturers should select proper cutting equipment to extract full functional benefits and possibly reduce emulsifying salt usage.

Impacts of road salt on seed germination of Thuja occidentalis found in natural communities adjacent to the Illinois Tollway in northeastern IL, USA

In the USA, road salt usage in urban areas has increased since the 1950s. In the greater Chicago area over 175 000 tons of salt are applied every year. The salt runoff from this application has the potential to negatively impact nearby plants and alter native plant communities. We evaluated how varying salt concentrations affect overall germination, germination probability, and multiple metrics of germination speed for seeds from five source populations of Thuja occidentalis L. Two populations in a native forested fen system are susceptible to salt runoff from the Illinois Tollway. We found that increased salt concentrations decreased both the probability of germination and overall germination, and increased the time to germination. Seeds from the two natural populations performed poorly compared to the other populations. Salt pollution impacts the health and survival of adult trees, and may also inhibit the reproduction and recruitment of T. occidentalis. Reduction of salt pollution is necessary to maintain the long-term survival and persistence of this species, other sensitive species, and native fen habitats.

POTASSIUM-ENRICHED SALT EFFECTIVELY REDUCES SODIUM INTAKE IN THE NURSING HOME POPULATION OF NORTHERN CHINA: THE CHINA SALT TRIAL

Objective: to explore the promoting effect of long-term consumption of potassium-enriched salt (KCL/NACL=1:1) on dietary salt restriction in the nursing home population. Design and method: In northern China, a total of 29 nursing homes were selected using cluster random sampling. The nursing homes were divided into intervention group (using potassium-enriched salt in the dining room) and control group (using regular salt in the dining room). The usage of salt and high-sodium condiments in the dining room was recorded, including the amount of salt used and the number of diners. The average per capita daily sodium intake from condiments (TNA/PD) in the nursing home was calculated, as well as the average per capita daily sodium intake from dietary salt (SNA/PD). The two values were added together to calculate the total per capita daily sodium intake (ANA/PD). Results: Over 6 years, a total of 18,046 meals were consumed in the dining room. The intervention group demonstrated a significant reduction in per capita daily sodium intake (ANA/PD) compared to the control group (3.0 vs 5.0g). There was no statistically significant difference in per capita daily sodium intake from condiments (TNA/PD) between the two groups, but the intervention group exhibited a significantly lower per capita daily sodium intake from dietary salt (SNA/PD) compared to the control group (2.2 vs 4.1g). Furthermore, the intervention group consistently maintained a lower urine sodium-to-potassium ratio than the control group. By incorporating potassium-enriched salt, the intervention group achieved an average increase of 1.2±0.31g in daily potassium intake. Subgroup analysis of 24-hour urine results indicated that the intervention group had significantly lower urinary sodium excretion and higher potassium excretion. Following one year of using potassium-enriched salt, the estimated dietary salt intake in the intervention group decreased from approximately 15g to around 9g based on urinary sodium excretion. Conclusions: These findings suggest that the utilization of potassium-enriched salt can effectively reduce sodium intake without necessitating alterations in dietary habits.

Efficient zero wastewater and salt-free of cotton fiber dyeing via hydrophobic organic chemical/water two-phase dyeing system

For cotton fabric dyeing, a significant quantity of salt and water are typically consumed in the conventional water dyeing bath. In this study, an environmentally friendly alternative was investigated that could eliminate water waste and salt usage, as well as reducing chemical consumption. This method, which employs a hydrophobic organic chemical/water two-phase dyeing system, solely involves fiber swelling, dye dissolution, and the use of alkaline agents. By substituting the water required for heat and mass with an organic chemical, 71.43% dye reduction can be achieved in dye consumption compared to traditional water-based dyeing method. Benefiting from the natural affinity between dyes and cotton fibers, without any interaction with hydrophobic organic chemicals, reactive dye can diffuse into the fiber surface, which can achieve above 98% dye uptake and 90% fixation rate. The K/S value of the dyed cotton fabric is much higher than that of conventional water bath at the same dye concentration, and it is the highest when the water content is 120 %. Moreover, the uniform distribution of dye and the color fastness of the dyed fabric are comparable to traditional water-based dyeing. Due to the influence of intermolecular forces, the aggregation of dye is changed to varying degrees in different hydrophilic and hydrophobic cotton fiber dyeing systems, which further influences the dyeing quality. This study not only improves the utilization of dye but achieves salt-free, no wastewater emission and reduces the dyeing cost, providing an economical and sustainable dyeing method for the industrial dyeing of cotton fabric.

A Green Asymmetric Bicyclic Co-Solvent Molecule for High-Voltage Aqueous Lithium-Ion Batteries.

Hybridizing aqueous electrolytes with organic co-solvents can effectively expand the voltage window of aqueous electrolytes while reducing salt usage, but most reported co-solvents are usually flammable and toxic, hardly achieving compatibility between safety and electrochemical performance. Here, a new non-flammable and non-toxic low-salt-concentration (1.85 m) aqueous electrolyte is reported using the green co-solvent isosorbide dimethyl ether (IDE). Owing to its unique 3D molecular structure, IDE can form a five-membered ring structure by binding the Li ion. The steric hindrance effect from IDE weakens its solvation ability, generating anion-participated solvation structures that produce a robust and uniform LiF-rich solid electrolyte interphase layer while containing elastic IDE-derived organics. Moreover, the multiple O atoms in IDE can effectively regulate the intermolecular hydrogen bonding networks, reducing H2O molecule activity and expanding the electrochemical window. Such unique solvation structures and optimized hydrogen bonding networks enabled by IDE effectively suppress electrode/electrolyte interfacial side reactions, achieving a 4.3 V voltage window. The as-developed Li4Ti5O12(LTO)||LiMn2O4(LMO) full cell delivers outstanding cycling performance over 450 cycles at 2 C. The proposed green hybrid aqueous electrolyte provides a new pathway for developing high-voltage aqueous lithium batteries.

A Low‐Cost Moderate‐Concentration Hybrid Electrolyte of Introducing CaCl2 and Ethylene Glycerol Enables Low‐Temperature and High‐Voltage Micro‐Supercapacitors

AbstractHigh‐concentration electrolyte effectively improves the energy density and anti‐freezing property of aqueous micro‐supercapacitors (MSCs), endowing them the opportunity serving as power sources for miniaturized electronics. However, the excessive usage of salt significantly increases the cost of the electrolyte. Herein, a cost‐effective moderate‐concentration hybrid electrolyte is designed by introducing CaCl2 and ethylene glycerol (EG) additives for low‐temperature and high‐voltage MSCs. The results manifest that the introduction of CaCl2 minimizes the number of water molecules with strong hydrogen bonds while the addition of EG can reduce the amount of H2O molecules in the primary solvation shell sheath of Ca2+ ion and strengthen the hydrogen bonds between EG and water molecules, thus endowing the optimal electrolyte with a wide electrochemical stability window of 3.5 V and a freezing point lower than −120 °C. Furthermore, the resulting hybrid MSCs offer a high voltage of 1.6 V, and realize 62% capacitance retention at −40 °C compared to that at room temperature. Moreover, The MSCs can endure 20000 cycles with 98.5% capacitance retention at −40 °C. This work provides a meaningful guidance for designing low‐cost moderate‐concentration hybrid electrolyte with wide electrochemical stability window and anti‐freezing property for intrinsically safe and environmentally adaptable devices.

A structural study on a specific Li-ion ordered complex in dimethyl carbonate-based dual-cation electrolytes.

Dimethyl carbonate (DMC) is a linear carbonate solvent commonly used as an electrolyte for electric double-layer capacitors (EDLCs) and Li-ion batteries. However, there are serious problems with the use of DMC as an electrolyte solvent: (1) low ionic conductivity when using Li salts (e.g. LiBF4) and (2) liquid-liquid phase separation when using spiro-type quaternary ammonium salts (e.g. SBPBF4). Dual-cation electrolytes, i.e., bi-salt (SBPBF4 and LiBF4) in DMC, are promising candidates to avoid the phase separation issue and to enhance the total and Li+ conductivities. Herein, we reported a specific Li-ion structure in DMC-based dual-cation electrolytes by combining high-energy X-ray total scattering (HEXTS) and all-atom molecular dynamics (MD) simulations. Quantitative radial distribution function analysis based on experimental and simulation results revealed that the phase-separated SBPBF4/DMC (i.e., the bottom phase of 1 M SBPBF4/DMC) forms long-range ion ordering based on the structured SBP+-BF4- ion pairs. When adding LiBF4 salt into SBPBF4/DMC (i.e., dual-cation electrolyte), the ordered SBP+-BF4- structure disappeared owing to the formation of Li-ion solvation complexes. We found that in the dual-cation electrolyte Li ions form multiple Li+-Li+ ordered complexes in spite of relatively low Li-salt concentration (1 M), being a promising Li+-conducting medium with reduced Li salt usage and low viscosity.

Iodized household salt utilization and associated factors among households in East Africa: a multilevel modelling analysis using recent national health surveys

IntroductionIodine deficiency disorders (IDDs) are a significant global public health issue that affects the physical and mental development of every age group, with children and nursing mothers being the most vulnerable. Approximately 50 million of approximately 2 billion people with iodine deficiency (ID) globally exhibit clinical symptoms. Identifying iodine levels using various techniques is important when considering treatment choices. Screening programs and early ID diagnostics are crucial for the follow-up of pregnant women, especially in iodine-deficient nations. There have been calls for universal salt iodization programs, but only approximately 71% of people have access to them. The problem is more common in developing nations; however, there is a shortage of literature on the individual-, family-, and community-level factors influencing iodized salt use in East Africa. This study aimed to investigate individual- and community-level factors of household iodized salt usage in East Africa.MethodsUsing Stata 17, this study used the most recent demographic and health survey datasets from twelve East African countries. The survey included a weighted sample of 154,980 households. To assess factors related to iodized salt use in the region, bivariable and multivariable multilevel logistic regressions were used. P values less than or equal to 0.2, and < 0.05 were used in the binary regression, and to deem variables statistically significant in the final model respectively.ResultsAbout 87.73% (95% CI = 87.56,87.89) households have utilized iodized household salt. Secondary and above education (AOR = 1.23, 95% CI = 1.17–1.30), household heads with ages of 25–35 years, 36–45 years (AOR = 1.20, 95% CI = 1.12,1.28), 36–45 years (AOR = 1.16, 95% CI = 1.09,1.24), and more than 45 years (AOR = 1.18, 95% CI = 1.11,1.25), lower and middle wealth (AOR = 0.89, 95% CI = 0.76,0.89) and (AOR = 0.97, 95% CI = 0.81,0.93), media exposure (AOR = 1.10, 95% CI = 1.07–1.14), female household leaders (AOR = 1.08, 95% CI = 1.04–1.12), access to improved drinking water and better toilet facility (AOR = 2.26, 95% CI = 2.18–2.35) and (AOR = 1.50, 95% CI = 1.44,1.56), larger than five family members (AOR = 0.96, 95% CI = 0.93–0.99), high community level wealth (AOR = 1.54, 95% CI = 1.27–1.87), and low community education(AOR = 0.40, 95% CI = 0.33,0.49) were statistically associated with utilization of iodized household salt in East Africa respectively.ConclusionIn East Africa, household salt iodization is moderately good. To expand the use of iodized salt in the region, access to improved drinking water and toilet facilities, participating family leaders, using the opportunity of family planning services, media sources, and the improvement of the community’s socioeconomic level are all needed.

Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods

To obtain flavouring essence with application potential in sugar and salt-reduced foods, the optimal strategy for extraction and microencapsulation of essential oil (EO) from Chenpi was investigated. UPLC-QTOF-MS/MS and liquid–liquid-extraction-GC–MS confirmed the selectivity for volatiles ranked in hydrodistillation > supercritical fluid extraction > solvent extraction. The aroma characteristic of Chenpi EO was distinguished by 33 key volatiles (screened out via headspace-SPME-GC–MS) and quantitative descriptive analysis. EO extracted by supercritical fluid extraction was preferred for preserving the original aroma of Chenpi and displaying more fruity, honey and floral. Chenpi flavouring essence with superior encapsulation efficiency, particle size, water dispersibility, and thermostability was obtained through optimally microencapsulating EO with gum arabic and maltodextrin (1:1) by high-pressure homogenization coupled with spray drying. Chenpi flavouring essence was able to reduce the usage of sugar and salt by 20 % via enhancing flavour perception of sweetness and saltiness. This study first developed a flavouring essence promisingly effective in both sugar and salt-reduced foods.

Local factors and sources affecting freshwater chloride concentrations in the Toronto region

Increasing chloride concentrations in freshwater streams throughout many areas of North America have raised concern over freshwater salinization. Road salt has been implicated; however, chloride source identification is lacking in the Toronto region. We assessed trends in chloride concentrations in streams and groundwater between 2000 and 2021 within the Toronto region and identified factors contributing to trends. Chloride concentrations increased in 36 of 47 streams and in 5 of 13 groundwater wells. There were no significant relationships between changes in stream chloride concentrations and changes in winter climatic conditions over the study period; however, changes in stream chloride concentrations were positively related to changes in road density. Chloride:bromide ratios indicated that road salt and/or septic effluent was the dominant source of chloride in streams. Inputs varied throughout the year with road salt and/or septic effluent having a higher proportion of inputs during the salting season compared to the non-salting season where a higher proportion of inputs were from basin brines and/or animal waste, landfill leachate, and pristine aquifer. Commercial, industrial, institutional, and medium density residential land uses were also positively correlated with stream chloride. Parking lot cover increased in several catchments suggesting that these too may contribute to trends. These results highlight the importance of continued and enhanced investment in long-term monitoring of freshwater ecosystems. It also highlights the need for urgent action to better control and monitor road salt usage by public and private applicators since urban growth continues to drive increasing chloride trends.

Iodine status of school-aged children in the changing context of universal salt iodization program during 1997–2018 in Chongqing, China

ObjectiveTo illustrate the changes of iodized salt usage, goiter rate of school-aged children and median urinary iodine concentration (MUIC) of school-aged children in Chongqing for the last 21 years. This study aims to estimate the variational provincial status of iodine nutrition and provide scientific evidence for fine-tuning and adaptation of the current program. MethodsDifferent number of families and school children aged 8–10 years from Chongqing during 1997–2018 participated in the study. UIC and iodine content in table salt were measured. Thyroid volumes of students were examined and goiter prevalence was calculated across years. ResultsThe median iodine content of table salt was negatively associated with years(r = −0.727, P < 0.01). The MUIC were decreased annually (ranged between 200 and 300 μg/L) and was negatively associated with year(r = −0.831, P < 0.01). Goiter of school-aged children in Chongqing was decreased from the highest rate of 23.58% in 1999 to 1.62% in 2018(Cochran-Armitage Trend Test: χ2=-30.695, P < 0.01). Thyroid volume were negatively associated with years(r = −0.962, P < 0.01) and had a positive relationship with MUIC 1997–2018 (r = 0.862, P < 0.01). ConclusionsThe consumption of adequately iodized salt can eliminate Iodine deficiency disorders (IDD) in children, but possible excessive iodine intake from salt could result in high urinary iodine excretion and even goiter. A systematic, well-designed and continual program monitoring is essential to ensure the adequacy of iodine fortification levels and to regularly change the iodine concentration in household table salt.

Model based process optimization of an industrial chromatographic process for separation of lactoferrin from bovine milk

Model based process development using predictive mechanistic models is a powerful tool for in-silico downstream process development. It allows to obtain a thorough understanding of the process reducing experimental effort. While in pharma industry, mechanistic modeling becomes more common in the last years, it is rarely applied in food industry. This case study investigates risk ranking and possible optimization of the industrial process of purifying lactoferrin from bovine milk using SP Sepharose Big Beads with a resin particle diameter of 200 µm, based on a minimal number of lab-scale experiments combining traditional scale-down experiments with mechanistic modeling. Depending on the location and season, process water pH and the composition of raw milk can vary, posing a challenge for highly efficient process development.A predictive model based on the general rate model with steric mass action binding, extended for pH dependence, was calibrated to describe the elution behavior of lactoferrin and main impurities. The gained model was evaluated against changes in flow rate, step elution conditions, and higher loading and showed excellent agreement with the observed experimental data. The model was then used to investigate the critical process parameters, such as water pH, conductivity of elution steps, and flow rate, on process performance and purity. It was found that the elution behavior of lactoferrin is relatively consistent over the pH range of 5.5 to 7.6, while the elution behavior of the main impurities varies greatly with elution pH. As a result, a significant loss in lactoferrin is unavoidable to achieve desired purities at pH levels below pH 6.0. Optimal process parameters were identified to reduce water and salt consumption and increase purity, depending on water pH and raw milk composition. The optimal conductivity for impurity removal in a low conductivity elution step was found to be 43 mS/cm, while a conductivity of 95 mS/cm leads to the lowest overall salt usage during lactoferrin elution. Further increasing the conductivity during lactoferrin elution can only slightly lower the elution volume thus can also lead to higher total salt usage. Low flow rates during elution of 0.2 column volume per minute are beneficial compared to higher flow rates of 1 column volume per minute.The, on lab-scale, calibrated model allows predicting elution volume and impurity removal for large-scale experiments in a commercial plant processing over 106 liters of milk per day. The successful model extrapolation was possible without recalibration or detailed knowledge of the manufacturing plant. This study therefore provides a possible pathway for rapid process development of chromatographic purification in the food industries combining traditional scale-down experiments with mechanistic modeling.