Wang Jiajie, Qiao Zeyao, Li Qianqian, Yu Xinyu, Zhang Lulu, Ma Chao
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.
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.
Food Chem. 2025 Jan 15;463(Pt 2):141258. doi: 10.1016/j.foodchem.2024.141258. Epub 2024 Sep 19.
Reducing salt content in processed foods while maintaining flavor is crucial for human health. This study investigates the sensory interaction between the pungency of black pepper oleoresin and saltiness within an oleogel matrix by incorporating NaCl nanocrystals into a black pepper oleoresin formulated with glyceryl monostearate and soy lecithin (G-L-P). Psychophysical results revealed that the salt content in the G-L-P and G-L systems (G-L-P without black pepper oleoresin) was reduced by up to 66.77 % and 37.08 % compared to the G system (G-L without soy lecithin), respectively. During oral processing, the G-L and G-L-P systems formed oil-in-water emulsions with smaller and more numerous oil droplets. Within 5 s, the Na concentration was lowest in the G system (2.2 g/L), while the G-L and G-L-P systems showed higher concentrations (3.1 g/L and 3.0 g/L, respectively). This research provides a theoretical basis for the food industry to develop low-salt products without compromising flavor.
在保持风味的同时降低加工食品中的盐含量对人类健康至关重要。本研究通过将氯化钠纳米晶体掺入由单硬脂酸甘油酯和大豆卵磷脂（G-L-P）配制的黑胡椒油树脂中，研究了黑胡椒油树脂的辛辣味与油凝胶基质中咸味之间的感官相互作用。心理物理学结果表明，与G系统（不含大豆卵磷脂的G-L）相比，G-L-P和G-L系统（不含黑胡椒油树脂的G-L-P）中的盐含量分别降低了66.77%和37.08%。在口腔加工过程中，G-L和G-L-P系统形成了水包油乳液，油滴更小且数量更多。在5秒内，G系统中的钠浓度最低（2.2克/升），而G-L和G-L-P系统的钠浓度更高（分别为3.1克/升和3.0克/升）。本研究为食品工业开发不影响风味的低盐产品提供了理论依据。
