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Salt reduction in vegetable fermentation: reality or desire?

J Bautista-Gallego¹, K Rantsiou, A Garrido-Fernández

¹Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector, Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy. joaquin.bautistagallego@unito.it

Journal of Food Science

|June 19, 2013

Summary

Consumers demand low-sodium foods, driving innovation in salt reduction strategies for processed foods. This review explores technological, health, and sensory impacts of using alternative salts like KCl, CaCl2, and ZnCl2.

Keywords:

healthier product salt reduction sodium chloride vegetable fermentation

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Area of Science:

Food Science and Technology
Microbiology
Human Health

Background:

Sodium chloride (NaCl) is crucial for food preservation and sensory qualities.
High sodium intake is linked to adverse health effects, increasing demand for low-sodium products.
Reducing NaCl in processed foods requires careful consideration of technological, microbiological, and sensory impacts.

Purpose of the Study:

To review the technological, microbiological, sensory, and health aspects of low-salt and salt-substituted vegetable products.
To assess how the food industry is adapting to consumer demand for reduced sodium content.
To highlight the need for exhaustive research before industrial application of salt reduction strategies.

Main Methods:

Literature review of existing research on salt reduction in food processing.
Analysis of alternative chloride salts (KCl, CaCl2, ZnCl2) as NaCl replacers.
Evaluation of impacts on food safety, sensory characteristics, and economic factors.

Main Results:

Salt reduction strategies, including the use of alternative salts, are being explored to meet consumer demand.
Potential challenges include increased risk of pathogen survival, altered flavor profiles, and economic implications.
Proper application of NaCl and comprehensive research are essential for successful reformulation.

Conclusions:

Salt reduction in vegetable products is feasible but requires a multi-faceted approach.
Alternative salts show promise but need thorough investigation for industrial implementation.
Balancing health benefits with food safety, quality, and economic viability is key for the food industry.