Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies

Ferrari, Gabriel Tonin; Proserpio, Cristina; Leticia, None Kahler Stragliotto,; Boff, Jaqueline Menti; Pagliarini, E.; Oliveira, Viviani Ruffo de

doi:10.1016/j.tifs.2022.10.013

Cited by 9 publications

(2 citation statements)

References 85 publications

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“…1 However, long-term dietary consumption of high salt levels are considered to be a risk factor for chronic diseases, such as hypertension, cardiovascular disease, and kidney disease. 2 Hence, it is important to control the total salt intake in the human diet. Numerous salt reduction strategies have been proposed, including salt flavor enhancers, hollow salt, salt substitutes, multisensory interactions, and modulating the release profile of salt.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Salt (sodium form) is widely used in food production because of its beneficial effects on the taste, quality attributes, and preservation of foods . However, long-term dietary consumption of high salt levels are considered to be a risk factor for chronic diseases, such as hypertension, cardiovascular disease, and kidney disease . Hence, it is important to control the total salt intake in the human diet.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions

Bai,

Wang,

et al. 2024

J. Agric. Food Chem.

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Reducing salt intake without affecting the saltiness perception remains a great challenge for the food industry. Herein, the demulsification of water droplets and air bubbles was controlled to modulate the release of sodium from oleogel-stabilized waterin-oil emulsions (OGEs) stabilized by monoglyceride crystals. The effect of monoglycerides with carbon chain length (glycerol monolaurate-GML, glyceryl monostearate-GMS, and glycerol monopalmitate-GMP) and homogenization methods (hand-shaking or high-speed blender) on sodium release and saltiness was investigated by in vitro and in vivo oral processing tests. Milky-white stable emulsions were formed with both water droplets and air bubbles dispersing in the oil phase, regardless of the selected homogenization methods. Air bubbles were more unstable than water droplets during oral digestion. GML OGEs with more and larger air bubbles and the lowest hardness exhibited the highest sodium release rate and the strongest saltiness, independent of homogenization methods. The balance between air bubbles and water droplets in the GMS and GMP OGEs caused slower sodium release and lower saltiness. Overall, the presence of air bubbles in NaCl-loaded W/O oleogel-based emulsions was shown to have important implications for tailoring their sodium release and saltiness.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions

Bai,

Wang,

et al. 2024

J. Agric. Food Chem.

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Introduction to Cereals

das Graças Costa,

de Souza

2023

Cereal-Based Food Products

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The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread

Ertosun,

Falcão,

Aylanc

et al. 2023

Food Measure

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Consumers are making their lifestyle healthier by changing diet, so food producers are exploring the enrichment of daily products using natural additives with nutraceutical properties. The addition of bee products is a good example, enabling a positive input in nutrients at the same time that the phytochemical substances present on it, may add complementary bioactive functions. This study centred on formulating recipes for traditional bread, incorporating bee products such as bee pollen and bee bread. The fortified breads revealed a coherent increase on protein and lipid content, while the fibre value depends on the type of bee product added. The enrichment seems also to induce changes in the physical properties, with the fortified breads becoming yellow-brownish colour and firming, due to the increase in the protein content, at the same time that some reduction in elasticity is observed. The sensorial perception, tested to assess the market product acceptability, gave encouraging outcomes with high scores for bee bread enrichment. It is relevant to highlight that the recipes used can be classified as “low salt content” bread, with salt values below 130 mg/100 g.

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Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies

Cited by 9 publications

References 85 publications

Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions

Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions

Introduction to Cereals

The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread

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