Behavior of “green salt” from<i>Salicornia ramosissim</i>a and<i>Sarcocornia perennis</i>through storage

Antunes, Madalena; Gago, Custódia; Branquinho, A.R.; Julião, Miriam; Guerreiro, Adriana; Miguel, Gerardo J. González Martínez de; Faleiro, Maria Leonor; Panagopoulos, Τhomas

doi:10.17660/actahortic.2018.1194.110

Cited by 6 publications

(5 citation statements)

References 11 publications

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“…This trend agrees with other published reports. A study conducted with green salt produced with S. ramosissima harvested in Ria Formosa (Algarve) and stored for 6 months at different temperatures, reported higher initial concentrations of aerobic mesophilic and an increase of the microbial load during storage, to values that also exceeded the acceptance limit (Antunes et al, 2018). Interestingly, in our work, yeasts were not detected and moulds, initially present, were no longer detected after storage.…”

Section: Discussioncontrasting

confidence: 41%

From the saltpan to the plate: An evaluation of the use of the edible halophyteSalicornia ramosissimain catering

Cardoso

Silva

Patinha

et al. 2021

Annals of Applied Biology

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The halophyte species Salicornia ramosissima has long been consumed as food and is currently regarded as a high-value gourmet item. However, given that these plants grow in estuarine areas, often impacted by pollution, and are prone to the accumulation of ions, the risks associated with food borne pathogens or toxic metals has to be carefully considered. The objective of this work was to gather evidence that S. ramossissima harvested locally in an estuarine system (Ria de Aveiro, Portugal) can be safely consumed as a healthy and catering-amenable food. Fresh shoots, taken as green vegetables, and dried powdered shoots (green salt) intended as seasoning, were analysed for total aerobic bacteria, total coliforms, Escherichia coli, Bacillus cereus and fungi (yeasts and moulds). The nutritional profile and the concentration of macro and micro elements, including potential toxic elements, was also established.Fresh shoots and green salt were incorporated in catering meals (soup and a meat dish) and subjected to sensory analyses. The microbiological quality of fresh shoots and green salt was compliant with the guidelines for salad greens and herbs and spices, respectively. The nutritional and elemental profile revealed that fresh shoots have a high content in fibre and NaCl. From the concentration of Na determined in green salt, a daily dose of 7 g was estimated as corresponding to the recommended daily dietary intake Na. None of the other elements was present in concentrations that could exceed the dietary intake limits. In the sensory tests, fresh shoots were well accepted as salad greens but green salt, used as seasoning, was considered as insufficient in terms of saltiness and does not completely substitute cooking salt. The results confirm the nutritional and sensory value of S. ramossisima and represent a promising prospect for the incorporation of locally harvested or crop cultivated plants in catering meals.

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Section: Discussioncontrasting

confidence: 41%

From the saltpan to the plate: An evaluation of the use of the edible halophyteSalicornia ramosissimain catering

Cardoso

Silva

Patinha

et al. 2021

Annals of Applied Biology

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“…Similar uses can be proposed by our halophyte plants, but new agronomical and post-harvest strategies must be developed in order to reduce salinity levels in the plant edible parts, as indicated Renna and Gonnella (2018). Furthermore, the use of young leaves can ameliorate Na + accumulation regarding the older ones [ 54 , 55 , 56 ].…”

Section: Discussionmentioning

confidence: 99%

Halophytes of the Mediterranean Basin—Underutilized Species with the Potential to Be Nutritious Crops in the Scenario of the Climate Change

Agudelo

Carvajal

Martínez-Ballesta

2021

Foods

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Halophyte plants are adapted to saline environments and represent a novel type of crops given their possible uses at both culinary and industrial levels. In this work, the nutritional quality of different Mediterranean halophyte species, Atriplex halimus, Salicornia fruticosa, and Cakile maritima, was evaluated under conditions of high salinity. For this, plants were grown at different NaCl concentrations (0, 100, 200, and 300 mM) and the contents of proteins, total lipids, polyphenols, and mineral elements were analyzed as well as growth. Of the three species, C. maritima was the most sensitive to salt stress and therefore showed the highest phenolic compounds content. By contrast, whereas salinity increased the amounts of proteins and phenolics with respect to the control in A. halimus and S. fruticosa, it decreased them in C. maritima. Plants of A. halimus accumulated higher amounts of Na+ in their leaves, but the level of this ion, considering human consumption, was below that of other culinary halophyte species. In conclusion, all the results indicate that these three halophyte species grown at high salt levels represent optimal crops for—new foodstuff—production as green salt or spice due to their nutritional potential.

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“…Salicornia contains a significant amount of NaCl (55.6%) and phyto‐organic minerals with a strong salty taste that can be substituted for table salt. The dried shoots of Salicornia are used as a natural salt substitute in various forms (i.e., powder, granular, and flake), which is commonly referred to as green salt or bio‐salt (Antunes et al., 2018; Cardoso et al., 2021; Feng et al., 2013; Panth et al., 2016). Consumption of green salt produced from Salicornia is nutritionally more beneficial than table salt since Salicornia has significant amounts of main nutrients: proteins, carbohydrates, potassium, calcium, and magnesium (Lima et al., 2020; Panth et al., 2016).…”

Section: Salicornia: a Plant With A Range Of Benefitsmentioning

confidence: 99%

From salt pan to saucepan: Salicornia, a halophytic vegetable with an array of potential health benefits

et al. 2023

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Domestication of novel crops from the wild is a key process that ensures food security by addressing adaptability to changing environments. These wild plants offer broader and unique health benefits beyond basic nutrition. Salinization resulted in a drastic reduction of arable land and freshwater intended for cultivation. Thus, the global food production is currently under a risk of meeting the demands. Salt‐tolerant plants (i.e., halophytes) are potential food candidates that can be used to increase the productivity of salinized land and also to enhance the diversification of food production. Salicornia can survive under hypersaline and extreme climatic conditions and deliver tender shoots and dried seeds that can be used as a food with a unique taste, texture, and therapeutic benefits. Although Salicornia is not equally popular among all the food cultures globally, it has been consumed over centuries, and it is now making its way to the shelves of supermarkets in some countries such as the United States, UAE, South Korea, and Mexico. Despite being an underutilized crop, Salicornia possesses an array of chemical compounds or basic derivatives that can enhance antioxidant, anti‐obesity, antidiabetes, anti‐inflammatory, cardioprotective, and neuroprotective properties of human nutrition. The presence of considerable amounts of nutritional elements and various functional bioactive phytochemicals have opened up avenues of using Salicornia as a functional food. The present paper reviews the recognition of Salicornia as a functional food and a potential cash crop in saline agriculture to enhance agricultural productivity and also to diversify the current food supply chain.

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Behavior of “green salt” fromSalicornia ramosissima andSarcocornia perennisthrough storage

Cited by 6 publications

References 11 publications

From the saltpan to the plate: An evaluation of the use of the edible halophyteSalicornia ramosissimain catering

From the saltpan to the plate: An evaluation of the use of the edible halophyteSalicornia ramosissimain catering

Halophytes of the Mediterranean Basin—Underutilized Species with the Potential to Be Nutritious Crops in the Scenario of the Climate Change

From salt pan to saucepan: Salicornia, a halophytic vegetable with an array of potential health benefits

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