Chemistry and functionalities of lake deposits and plant-based salts used in food preparations: A review.

Autor: Kégah Ngoualem F; Department of Food Sciences and Nutrition, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundéré, Ngaoundéré, Cameroon; Department of Chemistry, COMSATS University Islamabad, Abbottabad campus, Abbottabad 22060, Pakistan., Nguimbou RM; Department of Food Sciences and Nutrition, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundéré, Ngaoundéré, Cameroon. Electronic address: marcelguiri@yahoo.fr., Muhammad Khan A; Department of Chemistry, COMSATS University Islamabad, Abbottabad campus, Abbottabad 22060, Pakistan., Ndjouenkeu R; Department of Food Sciences and Nutrition, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundéré, Ngaoundéré, Cameroon. Electronic address: rndjouenkeu@gmail.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Aug 15; Vol. 321, pp. 126674. Date of Electronic Publication: 2020 Mar 24.
DOI: 10.1016/j.foodchem.2020.126674
Abstrakt: Lake deposits, plant-based ashes, filtrates and evaporites or alkaline salts are used traditionally in food preparations by local populations in Africa, Asia, South America, and Oceania. Depending on the context, traditional alkaline salts are used to reduce cooking times, improve rheological characteristics of starchy doughs, maintain the color of vegetables, improve the viscosity of sticky vegetables, and act as emulsifiers. This review highlights some of the relationships among chemical composition and physicochemical properties of traditional alkaline salts when used in solution as well as their functionalities. In addition, their potential toxicity and physiological effects are explored, which might lead to a better understanding of some previously unexplained functionalities and future trends in research, such as their impact on human health.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: