Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Spherical Granule Production from Micronized Saltwort (Salicornia herbacea) Powder as Salt Substitute

  • Shin, Myung-Gon (Department of Food Science and Biotechnology, Woosong University) ;
  • Lee, Gyu-Hee (Department of Food Science and Biotechnology, Woosong University)
  • Received : 2013.01.22
  • Accepted : 2013.02.21
  • Published : 2013.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

The whole saltwort plant (Salicornia herbacea) was micronized to develop the table salt substitute. The micronized powder was mixed with distilled water and made into a spherical granule by using the fluid-bed coater (SGMPDW). The SGMPDW had superior flowability to powder; however, it had low dispersibility. To increase the dispersibility of SGMPDW, the micronized powder was mixed with the solution, which contained various soluble solid contents of saltwort aqueous extract (SAE), and made into a spherical granule (SGMPSAE). The SGMPSAE prepared with the higher percentages of solid content of SAE showed improved dispersibility in water and an increase in salty taste. The SGMPSAE prepared with 10% SAE was shown to possess the best physicochemical properties and its relative saltiness compared to NaCl (0.39). In conclusion, SGMPSAEs can be used as a table salt substitute and a functional food material with enhanced absorptivity and convenience.

Keywords

References

  1. Min JG, Lee DS, Kim TJ, Park JH, Cho TY, Park DI. 2002. Chemical composition of Salicornia herbacea L. J Food Sci Nutr 7: 105-107. https://doi.org/10.3746/jfn.2002.7.1.105
  2. Lee CH, Oh SW, Kim IH, Kim YE, Hwang JH, Yu KW. 2004. Chemical properties and immunological activities of hot water extract leaves of saltwort. Food Sci Biotech 13: 167-171.
  3. Shin MG, Lee GH. 2010. Sensory and anti-oxidative properties of the spice combinations as salty taste substitute. J Korean Soc Food Sci Nutr 39: 428-434. https://doi.org/10.3746/jkfn.2010.39.3.428
  4. Flourie B. 1992. The influence of dietary fibre on carbohydrate digestion and absorption. In Dietary fibre-A component of food nutritional function in health and disease. Schweizer TF, Edwards CA, eds. Springer-Verlag, London, England. p 181-196.
  5. Marlett JA. 2001. Dietary fibre and cardiovascular disease. In Handbook of dietary fibre. Cho SS, Dreher ML, eds. Marcel Dekker Inc., New York, NY, USA. p 17-30.
  6. Schneeman BO. 2001. Dietary fibre and gastrointestinal function. In Advanced dietary fibre technology. McCleary BV, Prosky L, eds. Blackwell Science, Oxford, England. p 168-172.
  7. Chau CF, Chen CH, Lee MH. 2004. Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fibre-rich fractions. Leben-Wissent und-Techol 37: 155-160. https://doi.org/10.1016/j.lwt.2003.08.001
  8. Hsu PK, Chien PJ, Chen CH, Chau CF. 2006. Carrot insoluble fibre-rich fraction lowers lipid and cholesterol absorption in hamsters. Leben-Wissen und Technol 39: 338-343. https://doi.org/10.1016/j.lwt.2005.02.009
  9. Liang WP, Liu MH, Guo GL. 2002. Microemulsions. In Handbook of nanophase and nanostructured materials-synthesis. Wang ZL, Liu Y, Zhang Z, eds. Kluwer Academic/Plenum Publishers, New York, NY, USA. p 1-25.
  10. Ogawa S, Decker EA, Mcclements DJ. 2003. Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes. J Agric Food Chem 51: 2806-2812. https://doi.org/10.1021/jf020590f
  11. Dewettinck K, Huyghebaert A. 1999. Fluidized bed coating in food technology. Trends in Food Sci Tech 10: 163-168. https://doi.org/10.1016/S0924-2244(99)00041-2
  12. Zhang LH, Xu HD, Li SF. 2009. Effects of micronization on properties of Chaenomeles sinensis (Thouin) Koehne fruit powder. Innov Food Sci Emerg 10: 633-637. https://doi.org/10.1016/j.ifset.2009.05.010
  13. Maulny APE, Beckett ST, Mackenzie G. 2005. Physical properties of co-crystalline sugar and honey. J Food Sci 70:E567-E572.
  14. Hamashita T, Nakagawa AT, Wanato S. 2007. Granulation of core particles suitable for film coating by agitation fluidized bed I. Optimum formulation for core particles and development of a novel friability test method. Chem Pharm Bull 55:1169-1174. https://doi.org/10.1248/cpb.55.1169
  15. Wright BJ, Zevchak SE, Wright JM, Drake MA. 2009. The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate. J Food Sci 74: S17-S29.
  16. Stone H, Sidel JL. 1993. Sensory evaluation. 2nd ed. Academic Press, San Diego, CA, USA. p 251.
  17. Amerine MA, Pangborn RM, Rossler EB. 1965. Principle of sensory evaluation of food. Academic Press, New York, NY, USA. p 89.
  18. Shin KS, Boo HO, Min WJ, Ko JY. 2002. Chemical component of native plant, Salicornia herbacea L. Korean J Plant Resour 15: 216-220.
  19. Heaton KW, Haber GB, Burroughs L. 1978. How fiber may prevent obesity: promotion of satiety and prevention of rebound hypoglycemia. Am J Clin Nutr 31: S280-S286. https://doi.org/10.1093/ajcn/31.10.S280
  20. Schneeman BO. 1986. Physical and chemical properties. Methods of analysis, and physiological effects. Food Tech 40:104-111.
  21. Vahouny GV. 1982. Dietary fiber, lipid metabolism, and atherosclerosis. Federation Proceedings 41: 2801-2807.
  22. Chau CF, Cheung PCK. 1999. Effects of physico-chemical properties of legume fibres on the cholesterol absorption in hamsters. Nutr Res 19: 257-265. https://doi.org/10.1016/S0271-5317(98)00189-4
  23. Lo GS, Gordon DT, Moore WR. 1991. Physical effects and functional properties of dietary fibre sources. In Biotechnology and food ingredients. Goldberg I, Williams R, eds. Van Nonstrand Reinhold, New York, NY, USA. p 153-191.
  24. Robertson JA, Eastwood MA. 1981. An examination of factors which may affect the water holding capacity of dietary fibre. Brit J Nutr 45: 83-88. https://doi.org/10.1079/BJN19810079
  25. Landillon V, Cassan D, Morel MH, Cuq B. 2008. Flowability, cohesive, and granulation properties of wheat powders. J Food Eng 86: 178-193. https://doi.org/10.1016/j.jfoodeng.2007.09.022
  26. Kuakpetoon D, Flores RA, Milliken GA. 2001. Dry mixing of wheat flours: Effect of particle properties and blending ratio. Leben -Wissent und Technol 34: 183-193. https://doi.org/10.1006/fstl.2001.0756
  27. Geldart D, Abdullah EC, Verlinden A. 2009. Characteristics of dry powders. Powder Tech 190: 70-74. https://doi.org/10.1016/j.powtec.2008.04.089
  28. Scott AC, Hounslow MJ, Instone T. 2000. Direct evidence of heterogeneity during high-shear granulation. Powder Tech 113: 205-213. https://doi.org/10.1016/S0032-5910(00)00354-5
  29. Pietsch W. 2005. Agglomeration in industry: occurrence and applications. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. p 207-246.
  30. Keningley ST, Knight PC, Marson AD. 1997. An investigation into the effects of binder viscosity on agglomeration behaviour. Powder Tech 91: 95-103. https://doi.org/10.1016/S0032-5910(96)03230-5
  31. Johansen A, Schaefer T. 2001. Effects of interactions between powder particle size and binder viscosity on agglomerate growth mechanisms in a high shear mixer. Eur J Pharm Sci 12: 297-309. https://doi.org/10.1016/S0928-0987(00)00182-2
  32. Ramachandran R, Ansari MA, Chaudhury A, Kapadia A, Prakash AV, Stepanek F. 2012. A quantitative assessment of the influence of primary particle size polydispersity on granule inhomogeneity. Chem Eng Sci 71: 104-110. https://doi.org/10.1016/j.ces.2011.11.045
  33. Bika D, Tardos GI, Panmai S, Farber L, Michaels J. 2005. Strength and morphology of solid bridges in dry granules of pharmaceutical powders. Powder Tech 150: 104-116. https://doi.org/10.1016/j.powtec.2004.11.024
  34. Lopez-Lopez I, Cofrades S, Yakan A, Solas MT, Jimenez-Colmenero F. 2010. Frozen storage characteristics of lowsalt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res Intern 43: 1244-1254. https://doi.org/10.1016/j.foodres.2010.03.005
  35. Shaughnessy O, Kevin M. 2006. Role of diet in hypertension management. Cur Hyperten Rep 8: 292-297. https://doi.org/10.1007/s11906-006-0067-y

Cited by

  1. Sodium Reduction in Bread: A Role for Glasswort (Salicornia ramosissima J. Woods) vol.16, pp.5, 2017, https://doi.org/10.1111/1541-4337.12277
  2. Salicornia: evaluating the halophytic extremophile as a food and a pharmaceutical candidate vol.6, pp.1, 2016, https://doi.org/10.1007/s13205-016-0418-6
  3. Glassworts: From Wild Salt Marsh Species to Sustainable Edible Crops vol.9, pp.1, 2019, https://doi.org/10.3390/agriculture9010014
  4. 함초의 부위별 항산화 및 항혈전 활성 vol.44, pp.3, 2013, https://doi.org/10.4014/mbl.1607.07003
  5. 함초의 건조방법에 따른 항산화 및 항혈전 활성의 변화 vol.24, pp.5, 2013, https://doi.org/10.11002/kjfp.2017.24.5.658
  6. Subacute feeding toxicity of low‐sodium sausages manufactured with sodium substitutes and biopolymer‐encapsulated saltwort (Salicornia herbacea) in a mouse model vol.100, pp.2, 2013, https://doi.org/10.1002/jsfa.10087
  7. Assessing Salicornia europaea Tolerance to Salinity at Seed Germination Stage vol.10, pp.2, 2020, https://doi.org/10.3390/agriculture10020029
  8. Health benefits and bioavailability of marine resources components that contribute to health - what’s new? vol.60, pp.21, 2013, https://doi.org/10.1080/10408398.2019.1704681
  9. From the saltpan to the plate: An evaluation of the use of the edible halophyte SALICORNIA RAMOSISSIMA in catering vol.180, pp.1, 2013, https://doi.org/10.1111/aab.12714