Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels
Özet
Excessive dietary salt intake leads to health issues, while reducing NaCl content compromises flavor. Therefore, identifying methods to decrease salt levels without sacrificing flavor is crucial. This study investigated the sensory interaction between the saltiness of NaCl and the pungency of Litsea oleoresin. Glyceryl monostearate (6.6%) and soy lecithin (4.4%) were used as gelling agents to create oleogels, which were then employed to immobilize NaCl nanocrystals, optimizing sensory interactions. NaCl nanocrystals (427.73 +/- 61.98 nm) were encapsulated in a Litsea oleoresin-sunflower seed oleogel system with uniform distribution. Sensory evaluation indicated that the NaCl nanocrystal/Litsea oleoresin@oleogel system, with moderate pungency, significantly enhanced perceived saltiness intensity (29.00 +/- 1.14, compared to the control, 18.48 +/- 1.12) (P < 0.05). When applied to potato chips, this system noticeably increased saltiness perception. This research provides a promising approach for developing low-sodium yet flavorful foods.
Anahtar kelimeler
Atıf için künye
Zhang, L., Qiao, Z., Wang, J., Liu, S., Li, Q., Geng, R., Ma, C., Hassıbelnaby, A. M. A., & Nagib, A. (2024). Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels. FOOD CHEMISTRY, 457, 1–11. https://doi.org/10.1016/j.foodchem.2024.140136
BibTeX
@article{zhang2024-209710,
author = {Zhang, Lulu and Qiao, Zeyao and Wang, Jiajie and Liu, Shiqi and Li, Qianqian and Geng, Ruyi and Ma, Chao and Hassıbelnaby, Abdelaty Mostafa Abdelaty and Nagib, Ashraf},
title = {Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels},
journal = {FOOD CHEMISTRY},
year = {2024},
volume = {457},
pages = {1--11},
issn = {0308-8146},
doi = {10.1016/j.foodchem.2024.140136},
url = {https://akademik.atauni.edu.tr/yayinlar/209710-enhancing-the-perception-of-saltiness-and-reducing-nacl-levels-in-snacks-through}
}