A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application.
Food Res Int
; 194: 114880, 2024 Oct.
Article
en En
| MEDLINE
| ID: mdl-39232518
ABSTRACT
The diseases caused by excessive sodium intake derived from NaCl consumption have attracted widespread attention worldwide, and many researchers are committed to finding suitable ways to reduce sodium intake during the dietary process. Salt substitute is considered an effective way to reduce sodium intake by replacing all/part of NaCl in food without reducing the saltiness while minimizing the impact on the taste and acceptability of the food. Plant-derived natural ingredients are generally considered safe and reliable, and extensive research has shown that certain plant extracts or specific components are effective salt substitutes, which can also give food additional health benefits. However, these plant-derived salt substitutes (PSS) have not been systematically recognized by the public and have not been well adopted in the food industry. Therefore, a comprehensive review of PSS, including its material basis, flavor characteristics, and taste mechanism is helpful for a deeper understanding of PSS, accelerating its research and development, and promoting its application.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Gusto
/
Cloruro de Sodio Dietético
Límite:
Humans
Idioma:
En
Revista:
Food Res Int
Año:
2024
Tipo del documento:
Article
Pais de publicación:
Canadá