Zhang Lulu, Qiao Zeyao, Wang Jiajie, Liu Shiqi, Li Qianqian, Geng Ruyi, Ma Chao, Abd El-Aty A M, Nagib Ashraf
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China.
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Food Chem. 2024 Nov 1;457:140136. doi: 10.1016/j.foodchem.2024.140136. Epub 2024 Jun 17.
Excessive dietary salt intake leads to health issues, while reducing NaCl content compromises flavor. Therefore, identifying methods to decrease salt levels without sacrificing flavor is crucial. This study investigated the sensory interaction between the saltiness of NaCl and the pungency of Litsea oleoresin. Glyceryl monostearate (6.6%) and soy lecithin (4.4%) were used as gelling agents to create oleogels, which were then employed to immobilize NaCl nanocrystals, optimizing sensory interactions. NaCl nanocrystals (427.73 ± 61.98 nm) were encapsulated in a Litsea oleoresin-sunflower seed oleogel system with uniform distribution. Sensory evaluation indicated that the NaCl nanocrystal/Litsea oleoresin@oleogel system, with moderate pungency, significantly enhanced perceived saltiness intensity (29.00 ± 1.14, compared to the control, 18.48 ± 1.12) (P < 0.05). When applied to potato chips, this system noticeably increased saltiness perception. This research provides a promising approach for developing low-sodium yet flavorful foods.
过量的膳食盐摄入会导致健康问题，而降低氯化钠含量会影响风味。因此，找到在不牺牲风味的情况下降低盐含量的方法至关重要。本研究调查了氯化钠的咸味与山苍子油树脂的辛辣味之间的感官相互作用。使用单硬脂酸甘油酯（6.6%）和大豆卵磷脂（4.4%）作为胶凝剂来制备油凝胶，然后用于固定氯化钠纳米晶体，以优化感官相互作用。氯化钠纳米晶体（427.73±61.98纳米）被包裹在山苍子油树脂-向日葵籽油凝胶体系中，分布均匀。感官评价表明，具有适度辛辣味的氯化钠纳米晶体/山苍子油树脂@油凝胶体系显著提高了感知咸味强度（29.00±1.14，对照组为18.48±1.12）（P<0.05）。当应用于薯片时，该体系显著提高了咸味感知。这项研究为开发低钠且美味的食品提供了一种有前景的方法。
