摘要
食盐是食品工业和居民日常生活中广泛使用的调味品,其主要成分氯化钠的过量摄入会增加高血压、胃癌、脑卒中等疾病的患病风险。如何在不影响食品口味的条件下减少含盐量是目前的研究热点。固体形式的氯化钠是日常膳食食盐摄入的重要部分,改善固体氯化钠结构及食盐成分是开发低盐食品的有效方法。本文在详细探讨咸味感知机理和机体内钠吸收代谢机制的基础上,对近年来国内外与氯化钠结构调控及成分设计有关的减盐策略进行综述,讨论减少食品含盐量而不影响咸味的各项技术,如调控氯化钠物理结构(形貌和粒径)、包埋氯化钠、添加氯化钠替代物(咸味矿物盐、风味增强剂和天然呈味物质),并分析不同结构及成分食盐的减盐原理、缺点和适用场景,为未来设计新型食盐产品,开发减盐健康食品,减少居民膳食盐摄入量,提高居民健康水平提供理论依据和技术支撑。
Salt is a seasoning widely used in the food industry and our daily diet.Excessive intake of salt,whose major component is sodium chloride,will increase the risks of multiple diseases such as hypertension,gastric cancer,and stroke.How to reduce the salt content of foods without affecting the flavor is a hot topic of current research.Structural and compositional optimization of solid sodium chloride,which constitutes an important part of daily dietary salt intake,is an effective way to develop low-salt foods.This article provides a detailed discussion on the mechanisms of salty taste perception and sodium absorption and metabolism in the body,and summarizes the salt reduction strategies developed based on structural regulation and compositional design of sodium chloride in recent years.The novel technologies for reducing the salt content without affecting the salty taste,such as regulating the physical structure(morphology and particle size)of sodium chloride,encapsulating sodium chloride,and adding sodium chloride substitutes(salty mineral salts,flavor enhancers and natural taste substances)are discussed.In the end,the salt reduction mechanisms,shortcomings and applicable scenarios of salt with different structures and components are analyzed.We hope that this review will provide theoretical evidence and technical support to design new salt products,develop low-salt foods,reduce the dietary salt intake of residents and improve human health in the future.
作者
公奕夫
李星
刘斌
肖红利
陈莎男
宋欣宇
闫惠苓
李泽坤
袁育
李媛
GONG Yifu;LI Xing;LIU Bin;XIAO Hongli;CHEN Shanan;SONG Xinyu;YAN Huiling;LI Zekun;YUAN Yu;LI Yuan(Food Colloids and Nutrients Delivery Research Center,College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China;Nutrition and Health Food Research Institute,New Hope Group Co.,Ltd.,Chengdu 610011,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第9期202-210,共9页
Food Science
基金
国家自然科学基金面上项目(31972202)。
关键词
氯化钠
减盐策略
咸味感知
结构设计
健康饮食
sodium chloride
salt reduction strategies
salty taste perception
structural design
healthy diet
