通过喷雾干燥用酸盐制备的空洞盐增强盐度感知,以减少摄入量
Qian Jiang1, Jiayi Yan1, Chen Song1
1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods (Basel, Switzerland)
|January 11, 2025
概括
这项研究开发了一种新的空洞盐,使用棕藻中有益的食纤维 - - 酸盐. 这种创新的盐可以增强度的感知,有可能减少29%的摄入量,并解决全球高盐饮食危机.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 高盐饮食构成了严重的全球健康危机,导致各种有害的健康结果.
- 酸盐是一种来自棕藻的食纤维,提供健康益处,包括肠道健康,抗高血压和抗肥胖性质.
研究的目的:
- 开发一种使用酸盐增强度的策略,以减少整体摄入量.
- 为了创建一个新的空洞盐结构,改善感官感知和减少含量.
主要方法:
- 对具有不同粘度的酸盐进行比较分析,以增强度.
- 通过喷雾干燥制备含有酸盐的空洞盐.
- 使用X射线衍射,FTIR,SEM和EDS对空洞盐结构和性能进行表征.
- 感官评估和导电性监测以评估度感知和溶解.
主要成果:
- 在1.25 g/L的酸盐 (1000-1500 cps) 中,NaCl溶液的度提高了11.5%.
- 用4.83%的酸盐喷雾干燥的空洞盐的颗粒大小为6.25 ± 2.26微米,并保留了NaCl的晶体结构.
- 空洞盐显示溶解速度更快,并增加了舌头上的离子保留,增强了感官感知.
- 感官评估证实,与传统食用盐相比,盐度更高,摄入量减少29%.
结论:
- 开发的空洞盐有效地增强了度感知,为减少饮食中的提供了一个有前途的战略.
- 在空洞盐结构中加入酸盐是一种可行的方法,可以减轻与高盐消费相关的健康风险.
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