A salt substitute with low sodium content from plant aqueous extracts

Food Research International

Volumn 44, Issue 2, 2011, Pages 537-543

  Lee, Gyu Hee ^a  

^a Woosong University   (South Korea)

Author keywords

Salt; Saltwort; Salty; Sodium; Substitute

Indexed keywords

AQUEOUS EXTRACTS; HUMAN SENSORY SYSTEM; LOW SODIUM; SALTWORT; SALTY; SENSORY EVALUATION; SPRAY DRYERS; SUBSTITUTE; UMAMI TASTE;

PLANT EXTRACTS; PRINCIPAL COMPONENT ANALYSIS; SENSORY PERCEPTION; SODIUM CHLORIDE; WATER CONTENT; WATER QUALITY;

SOLVENT EXTRACTION;

BATIS MARITIMA;

EID: 79952315774     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.018     Document Type: Article

References (35)

1. Amerine M.A., Pangborn R.M., Rossler E.B. Principle of sensory evaluation of food 1965, Academic Press, New York, 89pp.
2. AOAC. (1990). Sodium and potassium in seafood. In K. Helrich (Eds.) Official methods of analysis (pp. 870-871). Virginia: Association of official analytical chemists Inc.
3. Bang M.A., Kim H.A., Cho Y.J. Hypoglycemic and antioxidant effect of dietary Hamcho powder in streptozotocin-induced diabetic rat. Journal of the Korean Society of Food Science and Nutrition 2002, 31:840-846.
4. Barschi A., Lakewinder G., Naismith D.J. Partial substitution of sodium with potassium in white bread: Feasibility and bioavailability. International Journal of Food Sciences & Nutrition 2009, 60:507-521.
5. Bethesta, M. D. (1996). National Heart Lung and Blood Institute. "Implementing recommendations for dietary salt reduction" National Institutes of Health. p 1-28.
6. Braschi A., Gill L., Naismith D.J. Partial substitution of sodium with potassium in white bread: Feasibility and bioavailability. International Food Sciences & Nutrition 2009, 60:507-521.
7. Cha J.Y., Jeon B.S., Park J.W., Kim B.K., Jeong C.Y., Ryu J.S., et al. Hypocholesterolemic effect of yogurt supplemented with Salicornia herbacea extract in cholesterol-fed rats. Journal of Life Sciences 2004, 14:747-751.
8. Gibson J.G., Amstrong G., Mcllveen H. A case for reducing salt in processed foods. Nutrition & Food Science 2000, 30:167-173.
9. Gilbert P.A., Heiser G. Salt and health: The CASH and BPA perspective. British Nutrition Bulletin 2005, 30:62-69.
10. Guy E.J. Effect of KCl levels on functional and baking of sponge dough and hedonic ratings of their breads. Cereal Food World 1986, 31:421-425.
11. Hall J.E. The kidney, hypertension, and obesity. Hypertension 2003, 41:625-633.
12. Hegarty V. Nutrition, food and environment 1995, 263-265. Eagan Press, St. Paul, Minn.
13. Ihm B.S., Lee J.S. The strategies of Salicornia herbacea and Suaeda japonica for copying with environmental fluctuation of salt marsh. Korean Journal of Environmental Biology 1986, 4:15-25.
14. Jessica D., Mcneely B., Gwen W., David E.A. Dietary sodium effects on heart rate variability in salt sensitivity of blood pressure. Physcophysiology 2008, 45:405-411.
15. Johnson R.J., Segal M.S., Nakagawa T., Feig D.I., Kng D.H., Gersch M.S., et al. Potential role of sugar (fructose) in the epidemic of hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and cardiovascular disease. The American Journal of Clinical Nutrition 2007, 86:899-906.
16. Katerson A., Badrie N. Sensory and physicochemical quality of 'reduced sodium' hot sauces from 'dwarf' golden apples (Spondias cytherea): Effects of brining and debrining. Journal of Food Science 2002, 67:3476-3483.
17. Kilcast D., den Ridder C. Sensory issues in reducing salt in food products. Reducing salt in foods. Practical strategies 2007, 201-220. Wood head Publishing Limited, Cambridge. D. Kilcast, F. Angus (Eds.).
18. Kochen T.A. Contributions of sodium and chloride to NaCl-induced hypertension. Hypertension 2005, 45:849-850.
19. Laureati M., Buratti S., Bassoli A., Borgonovo G., Pagliarini E. Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis. Food Research International 2010, 43:959-964.
20. Lawless H.T., Heymann H. Sensory evaluation of food: Principles and practices 1998, Champman and Hall, NewYork, 585pp.
21. Lee J.T., An B.J. Detection of physical activity of Salicornia herbacea. The Korean Association of Herbology 2002, 17:61-69.
22. Lee C.H., Oh S.W., Kim I.H., Kim Y.E., Hwang J.H., Yu K.W. Chemical properties and immunological activities of hot water extract leaves of saltwort. Food Science and Biotechnology 2004, 13:167-171.
23. López-López I., Cofrades S., Yakan A., Solas M.T., Jiménez-Colmenero F. Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Research International 2010, 43:1244-1254.
24. Min J.G., Lee D.S., Kim T.J., Park J.H., Cho T.Y., Park D.I. Chemical composition of Salicornia herbacea L. Journal of Food Science Nutrition 2002, 7:105-107.
25. Morris C., Labarre C., Koliandris A.L., Hewson L., Wolf B., Taylor A.J., et al. Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl. Food Quality and Preference 2010, 21:489-494.
26. Myers J.B. Reduced sodium chloride intake normalises blood pressure distribution. Journal of Human Hypertension 1989, 3:97-104.
27. President & fellows of Harvard College Salt substitutes deserve a place at the table. Harvard Heart Letter 2006, 17:4-4.
28. Pszczola D.E. Ingredients. Food Technology 2004, 58:56-71.
29. Shaughnessy O., Kevin M. Role of diet in hypertension management. Current Hypertension Reports 2006, 8:292-297.
30. Smith S.E. What is saltwort? 2010, http://www.wisegeek.com/what-is-saltwort.htm, W.O. Wallace (Ed.).
31. Stamler T. Blood pressure and high blood pressure. Aspects of risk. Hypertension 1991, 18:1-95-I-107.
32. Stone H., Sidel J.L. Sensory evaluation 1993, 202. Academic Press, San Diego, California. 2nd ed.
33. Stroh M., Sester C., Bruinsma B., Shogren M., Redlinger P. Sensory interactions of formulations to mask potassium-chloride flavor using morton lite salt mixture in white pan breads. Cereal Chem 1985, 62:103-107.
34. Svetkey L.P., Simons-Morton D.G., Proschan M.A., Sacks F.M., Conlin P.R., Harsha D., et al. Effect of the dietary approaches to stop hypertension diet and reduced sodium intake on blood pressure control. Journal of Clinical Hypertension 2004, 6:373-381.
35. Wick C.D., Dang L.X., Jungwirth P. Simulated surface potentials at the vapor-water interface for the KCl aqueous electrolyte solution. The Journal of Chemical Physics 2006, 125:024706-1-024706-4.