Assessing the potential of Australian indigenous edible halophytes as salt substitutes: From wild to plate.
australian grown
halophytes
saltiness
sensory properties
sodium chloride
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
04 Apr 2024
04 Apr 2024
Historique:
revised:
05
02
2024
received:
28
08
2023
accepted:
01
03
2024
medline:
4
4
2024
pubmed:
4
4
2024
entrez:
4
4
2024
Statut:
aheadofprint
Résumé
Increased salt (sodium chloride (NaCl)) consumption contributes to high blood pressure, increasing the risk of cardiovascular disease. Reducing the intake of NaCl could result in significant public health benefits. Australian grown halophytes are consumed traditionally by indigenous communities as food and medicine. The importance of halophytes has been recently "rediscovered" due to their salty taste and crunchy texture. This study aimed to assess the potential of Australian indigenous edible halophytes (AIEH) as salt substitutes. A benchtop test was carried out to establish a sensory lexicon of four important AIEH (samphire, seapurslane, seablite, and saltbush) and to select the most promising halophyte based on sensory attributes and nutritional composition. Samphire and saltbush, the most common and commercially important halophytes, were used as comparisons. Semolina was used to prepare the halophyte-based test food for the benchtop sensory study. Results of the formal sensory study showed that the growing location of samphire and saltbush can significantly affect their sensory attributes. Samphire had the most favorable sensory attributes and nutritional quality, with dry herb and bran aroma and flavor, whereas the saltbush test food preparations had herbaceous, minty dry wood, and green fruit aroma and flavor. The "optimal" concentration of added freeze-dried samphire/saltbush powder was determined based on the saltiness perception of the NaCl-semolina formulation (0.3% table salt equivalent to 1% samphire freeze-dried powder and 1.4%-2.0% saltbush freeze-dried powder, respectively). This study provided novel and crucial information on the potential use of AIEH as natural salt substitutes. PRACTICAL APPLICATION: There is an increasing demand for natural salt substitutes. Halophytes are salt tolerant plants that sustain in arid or semiarid areas and have the potential to be used as natural salt substitutes. To the best of our knowledge, this is the first study reporting the sensory profiles of four important Australian indigenous edible halophytes (samphire, seapurslane, seablite, and saltbush). This study also demonstrated how different growing locations can affect the sensory attributes of halophytes and subsequently their potential food applications. Our findings provide critical information and data to further study halophytes in the context of novel food applications.
Identifiants
pubmed: 38571409
doi: 10.1111/1750-3841.17034
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Australian Research Council (ARC) Industrial Transformation Training Centre for Uniquely Australian Foods
ID : IC180100045
Organisme : Accelerating Higher Education Expansion and Development Program (AHEAD), Sri Lanka
Informations de copyright
© 2024 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
Références
AHA (American Heart Association). (2021). How much sodium should I eat per day? AHA. https://www.heart.org/en/healthy‐living/healthy‐eating/eat‐smart/sodium/how‐much‐sodium/should‐i‐eat‐per‐day
Anderson, C. A. M., Appel, L. J., Okuda, N., Brown, I. J., Chan, Q., Zhao, L., Ueshima, H., Kesteloot, H., Miura, K., Curb, J. D., Yoshita, K., Elliott, P., Yamamoto, M. E., & Stamler, J. (2010). Dietary sources of sodium in China, Japan, the United Kingdom, and the United States, women and men aged 40 to 59 years: The INTERMAP study. Journal of the American Dietetic Association, 110(5), 736–745. https://doi.org/10.1016/j.jada.2010.02.007
Bandaranayake, W. M. (2002). Bioactivities, bioactive compounds and chemical constituents of mangrove plants. Wetlands Ecology and Management, 10(6), 421–452. https://doi.org/10.1023/A:1021397624349
Cappuccio, F. P., Kalaitzidis, R., Duneclift, S., & Eastwood, J. B. (2000). Unravelling the links between calcium excretion, salt intake, hypertension, kidney stones and bone metabolism. Journal of Nephrology, 13(3), 169–177.
Charlton, K. E., MacGregor, E., Vorster, N. H., Levitt, N. S., & Steyn, K. (2007). Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread. International Journal of Food Sciences and Nutrition, 58(7), 508–521. https://doi.org/10.1080/09637480701331148
Cumming, R. G., Mitchell, P., & Smith, W. (2000). Dietary sodium intake and cataract: The blue mountains eye study. American Journal of Epidemiology, 151(6), 624–626. https://doi.org/10.1093/oxfordjournals.aje.a010251
Ghawi, S. K., Rowland, I., & Methven, L. (2014). Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite, 81, 20–29. https://doi.org/10.1016/j.appet.2014.05.029
Glencross, B. (2016). 3 ‐ Understanding the nutritional and biological constraints of ingredients to optimize their application in aquaculture feeds. In S. F. Nates (Ed.), Aquafeed formulation (pp. 33–73). Academic Press. https://doi.org/10.1016/B978‐0‐12‐800873‐7.00003‐8
Grace, E., Olarte Mantilla, S. M., Sunarharum, W. B., Ong, C. M., Waanders, J., DʼArcy, B. R., & Smyth, H. E. (2020). Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods. Journal of the Science of Food and Agriculture, 100(5), 2027–2034. https://doi.org/10.1002/jsfa.10221
Hammer, K. (2001). Aizoaceae. In P. Hanelt (Ed.), Mansfeld's encyclopedia of agricultural and horticultural crops:(Except ornamentals).(Vol. 1). Springer Science & Business Media. 193.
He, F. J., Campbell, N. R., & MacGregor, G. A. (2012). Reducing salt intake to prevent hypertension and cardiovascular disease. Revista Panamericana de Salud Publica, 32(4), 293–300. https://doi.org/10.1590/s1020‐49892012001000008
Hoang, V. L. T., Pierson, J.‐T., Curry, M. C., Shaw, P. N., Dietzgen, R. G., Gidley, M. J., Roberts‐Thomson, S. J., & Monteith, G. R. (2015). Polyphenolic contents and the effects of methanol extracts from mango varieties on breast cancer cells. Food Science and Biotechnology, 24(1), 265–271. https://doi.org/10.1007/s10068‐015‐0035‐x
Joshi‐Saha, A., & Reddy, K. S. (2015). Repeat length variation in the 5ʹUTR of myo ‐inositol monophosphatase gene is related to phytic acid content and contributes to drought tolerance in chickpea (Cicer arietinum L.). Journal of Experimental Botany, 66(19), 5683–5690. https://doi.org/10.1093/jxb/erv156
Kaur, A., Bala, R., Singh, B., & Rehal, J. (2011). Effect of replacement of sodium chloride with mineral salts on rheological characteristics of wheat flour. American Journal of Food Technology, 6(8), 674–684.
Kim, H.‐W., Hwang, K.‐E., Song, D.‐H., Kim, Y.‐J., Ham, Y.‐K., Yeo, I.‐J., Jeong, T.‐J., Choi, Y.‐S., & Kim, C.‐J. (2014). Effects of red and green glassworts (Salicornia herbacea L.) on physicochemical and textural properties of reduced‐salt cooked sausages. Korean Journal for Food Science of Animal Resources, 34(3), 378.
Lee, G.‐H. (2011). A salt substitute with low sodium content from plant aqueous extracts. Food Research International, 44(2), 537–543. https://doi.org/10.1016/j.foodres.2010.11.018
Liem, D. G., Miremadi, F., & Keast, R. S. J. (2011). Reducing sodium in foods: The effect on flavor. Nutrients, 3(6), 694–711. https://doi.org/10.3390/nu3060694
Liu, K. (2019). Soybean trypsin inhibitor assay: Further improvement of the standard method approved and reapproved by American Oil Chemists’ Society and American Association of Cereal Chemists International. Journal of the American Oil Chemists' Society, 96(6), 635–645. https://doi.org/10.1002/aocs.12205
Lokhande, V., Nikam, T., & Suprasanna, P. (2009). Sesuvium portulacastrum (L.) L. a promising halophyte: Cultivation, utilization and distribution in India. Genetic Resources and Crop Evolution, 56(5), 741–747. https://doi.org/10.1007/s10722‐009‐9435‐1
Lokhande, V. H., Lokhande, V. H., Gor, B. K., Gor, B. K., Desai, N. S., Desai, N. S., Nikam, T. D., Nikam, T. D., Suprasanna, P., & Suprasanna, P. (2013). Sesuvium portulacastrum, a plant for drought, salt stress, sand fixation, food and phytoremediation. A review. Agronomy for Sustainable Development, 33(2), 329–348. https://doi.org/10.1007/s13593‐012‐0113‐x
Lopes, M., Cavaleiro, C., & Ramos, F. (2017). Sodium reduction in bread: A role for glasswort (Salicornia ramosissima J. Woods). Comprehensive Reviews in Food Science and Food Safety, 16(5), 1056–1071.
Maiden, J. H. (1889). The useful native plants of Australia, (including Tasmania). Turner and Henderson.
Moore, J., & Yu, L. (2008). Methods for antioxidant capacity estimation of wheat and wheat based food products. In L. Yu (Ed.), Wheat antioxidants (pp. 118–172). Wiley‐Interscience.
Naves, L. D. P., Rodrigues, P., Bertechini, A., Corrêa, A., de Oliveira, D., de Oliveira, E., Duarte, W., & da Cunha, M. (2014). Comparison of methodologies to quantify phytate phosphorus in diets containing phytase and excreta from broilers. Asian‐Australasian Journal of Animal Sciences, 27(7), 1003.
National Health and Medical Research Council (NHMRC). (2017). Nutrient reference values for Australia and Newzealand. NHMRC. https://www.nrv.gov.au/nutrients/sodium
Patra, J., Dhal, N., & Thatoi, H. (2011). In vitro bioactivity and phytochemical screening of Suaeda maritima (Dumort): A mangrove associate from Bhitarkanika, India. Asian Pacific Journal of Tropical Medicine, 4(9), 727–734.
Petterson, D. (2000). The use of lupins in feeding systems‐Review. Asian‐Australasian Journal of Animal Sciences, 13(6), 861–882.
Phan, A. D. T., Chaliha, M., Sultanbawa, Y., & Netzel, M. E. (2019). Nutritional characteristics and antimicrobial activity of Australian grown feijoa (Acca sellowiana). Foods (Basel, Switzerland), 8(9), 376.
Phan, A. D. T., Netzel, G., Chhim, P., Netzel, M. E., & Sultanbawa, Y. (2019). Phytochemical characteristics and antimicrobial activity of Australian grown garlic (Allium sativum L.) cultivars. Foods (Basel, Switzerland), 8(9), 358. https://doi.org/10.3390/foods8090358
Pornpitakdamrong, A., & Sudjaroen, Y. (2014). Seablite (Suaeda maritima) product for cooking, Samut Songkram province, Thailand. Food and Nutrition Sciences, 05(09), 850–856. https://doi.org/10.4236/fns.2014.59094
Powles, J., Fahimi, S., Micha, R., Khatibzadeh, S., Shi, P., Ezzati, M., Engell, R. E., Lim, S. S., Danaei, G., Mozaffarian, D., & Global Burden of Diseases Nutrition & Chronic Diseases Expert Group (NutriCoDE). (2013). Global, regional and national sodium intakes in 1990 and 2010: A systematic analysis of 24 h urinary sodium excretion and dietary surveys worldwide. BMJ Open, 3(12), e003733. https://doi.org/10.1136/bmjopen‐2013‐003733
Radek, M., & Savage, G. P. (2008). Oxalates in some Indian green leafy vegetables. International Journal of Food Sciences and Nutrition, 59(3), 246–260. https://doi.org/10.1080/09637480701791176
Shin, M. G., & Lee, G. H. (2013). Spherical granule production from micronized saltwort (Salicornia herbacea) powder as salt substitute. Preventive Nutrition and Food Science, 18(1), 60–66. https://doi.org/10.3746/pnf.2013.18.1.060
Smyth, H. (2010). Defining the unique flavours of Australian native foods. Rural Industries Research and Development Corporation. https://www.agrifutures.com.au/product/defining‐the‐unique‐flavours‐of‐australian‐native‐foods/
Soares, S., Kohl, S., Thalmann, S., Mateus, N., Meyerhof, W., & De Freitas, V. (2013). Different phenolic compounds activate distinct human bitter taste receptors. Journal of Agricultural and Food Chemistry, 61(7), 1525–1533. https://doi.org/10.1021/jf304198k
Sood, S., Methven, L., & Cheng, Q. (2023). Understanding the influence of minerals and amino acids on the saltiness perception from samphire extract. Science Talks, 5, 100153.
Srivarathan, S., Addepalli, R., Adiamo, O. Q., Kodagoda, G. K., Phan, A. D. T., Wright, O. R. L., Sultanbawa, Y., Osborne, S., & Netzel, M. E. (2023a). Edible halophytes with functional properties: In vitro protein digestibility and bioaccessibility and intestinal absorption of minerals and trace elements from Australian Indigenous halophytes. Molecules (Basel, Switzerland), 28(10), 4004. https://www.mdpi.com/1420‐3049/28/10/4004
Srivarathan, S., Phan, A. D. T., Hong, H. T., Chua, E. T., Wright, O., Sultanbawa, Y., & Netzel, M. E. (2021a). Tecticornia sp. (Samphire)—A promising underutilized Australian indigenous edible halophyte. Frontiers in Nutrition, 8(11), 607799. https://doi.org/10.3389/fnut.2021.607799
Srivarathan, S., Phan, A. D. T., Hong, H. T., Netzel, G., Wright, O. R. L., Sultanbawa, Y., & Netzel, M. E. (2023b). Nutritional composition and anti‐nutrients of underutilized Australian indigenous edible halophytes—Saltbush, Seablite and Seapurslane. Journal of Food Composition and Analysis, 115, 104876. https://doi.org/10.1016/j.jfca.2022.104876
Srivarathan, S., Phan, A. D. T., Sultanbawa, Y., Wright, O., & Netzel, M. E. (2021c). Edible halophytes—A novel source of functional food ingredients? Proceedings, 70(1), 28. https://doi.org/10.3390/foods_2020‐07822
Srivarathan, S., Phan, A. D. T., Wright, O., & Cozzolino, D., Sultanbawa, Y., & Netzel, M. E. (2022). Saltbush (Atriplex sp.). In D. Sivakumar, Y. Sultanbawa, & M. E. Netzel (Eds.), Handbook of phytonutrients in indigenous fruits and vegetables (pp. 1–10). CAB International. https://doi.org/10.1079/9781789248043.0001
Srivarathan, S., Phan, A. D. T., Wright, O., Sultanbawa, Y., Netzel, M. E., & Cozzolino, D. (2021b). The measurement of antioxidant capacity and colour attributes in wild harvest samphire (Tecticornia sp.) samples using mid‐infrared spectroscopy. Food Analytical Methods, 14(11), 2328–2334. https://doi.org/10.1007/s12161‐021‐02065‐6
Strazzullo, P., D'Elia, L., Kandala, N.‐B., & Cappuccio, F. P (2009). Salt intake, stroke, and cardiovascular disease: Meta‐analysis of prospective studies. BMJ, 339, b4567. https://doi.org/10.1136/bmj.b4567
Striegel, L., Chebib, S., Netzel, M. E., & Rychlik, M. (2018). Improved stable isotope dilution assay for dietary folates using LC‐MS/MS and its application to strawberries. Frontiers in Chemistry, 6, 11–11. https://doi.org/10.3389/fchem.2018.00011
Thijssen, S., Kitzler, T. M., & Levin, N. W. (2008). Salt: Its role in chronic kidney disease. Journal of Renal Nutrition, 18(1), 18–26. https://doi.org/10.1053/j.jrn.2007.10.006
Troszyńska, A., Estrella, I., Lamparski, G., Hernández, T., Amarowicz, R., & Pegg, R. B. (2011). Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents. Food Research International, 44, 3195–3201.
World Health Organization (WHO). (2012). Report of the formal meeting of member states to conclude the work on the comprehensive global monitoring framework, including indicators, and a set of voluntary global targets for the prevention and control ofnoncommunicable diseases. WHO. https://apps.who.int/gb/NCDs/pdf/A_NCD_2‐en.pdf
World Health Organization (WHO). (2023). Salt reduction. WHO. (Accessed December 08, 2023).