Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline.

Autor: Sood S; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK. Electronic address: s.sood@pgr.reading.ac.uk., Methven L; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK. Electronic address: l.methven@reading.ac.uk., Balagiannis DP; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK. Electronic address: d.balagiannis@reading.ac.uk., Cheng Q; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK. Electronic address: q.cheng@reading.ac.uk.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Apr 16; Vol. 438, pp. 138065. Date of Electronic Publication: 2023 Nov 26.
DOI: 10.1016/j.foodchem.2023.138065
Abstrakt: Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12-14 g/100 g), K (1-1.5 g/100 g) and Mg (0.3-0.5 g/100 g) and free amino acids such as lysine (28-41 mg/100 g), glutamic acid (20-31 mg/100 g), aspartic acid (20-56 mg/100 g) and arginine (54-109 mg/100 g), which are known to influence salty taste. The sensory panel found that 2.5 % addition of samphire extract produced a significantly saltier taste than the control product (0.7 % NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.
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 © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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