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SODIUM REDUCTION IN FOODS

Yıl 2022, Cilt: 47 Sayı: 2, 231 - 251, 25.02.2022

Semra Bozkurt Mehmet Koç

https://doi.org/10.15237/gida.GD21023

Öz

Sodium is a mineral found naturally in foods and plays an important role in maintaining fluid and electrolyte balance in the body and regulating blood pressure. However, excessive sodium consumption causes many important ailments, especially hypertension and cardiovascular diseases. The main source of sodium in foods is sodium chloride, better known as table salt. Salt has a significant effect on the sensory, physical, chemical and microbiological properties of foods. Sodium reduction in foods is a multidimensional process that includes sensory quality, shelf life and functionality factors. Current approaches to reducing sodium in food products mainly include salt removal and gradual reduction of sodium in food formulations, replacement of sodium with salt substitutes, use of flavor enhancers, redesigning the food structure to optimize sodium release and transport, altering the physical form of salt, improving salt diffusion with new technologies and and odor-taste interaction strategies. In this review, general information about sodium is presented and strategies for sodium reduction in foods are discussed.

Anahtar Kelimeler

Sodium hypertension cardiovascular diseases salt function of salt in foods sodium reduction strategies

Kaynakça

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GIDALARDA SODYUM AZALTIMI

Yıl 2022, Cilt: 47 Sayı: 2, 231 - 251, 25.02.2022

Semra Bozkurt Mehmet Koç

https://doi.org/10.15237/gida.GD21023

Öz

Sodyum besinlerde doğal olarak bulunan bir mineral olup vücutta sıvı ve elektrolit dengesinin sağlanmasında ve kan basıncının düzenlenmesinde önemli rol oynamaktadır. Bununla birlikte, aşırı sodyum tüketimi, başta hipertansiyon ve kardiyovasküler hastalıklar olmak üzere pek çok önemli rahatsızlığa neden olmaktadır. Gıdalardaki başlıca sodyum kaynağı ise daha çok sofra tuzu olarak bilinen sodyum klorürdür. Tuz, gıdaların duyusal, fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerinde oldukça önemli bir etkiye sahiptir. Gıdalarda sodyum azaltımı, duyusal kalite, raf ömrü ve işlevsellik faktörlerini içeren çok boyutlu bir işlemdir. Gıda ürünlerinde sodyumun azaltılmasına yönelik mevcut yaklaşımlar, esas olarak gıda formülasyonlarında tuzun kaldırılması ve kademeli sodyum azaltımı, sodyumun tuz ikameleri ile değiştirilmesi, lezzet arttırıcıların kullanımı, sodyum salınımını ve taşınmasını optimize etmek amacıyla gıda yapısının yeniden tasarlanması, tuzun fiziksel formunun değiştirilmesi, yeni teknolojilerle tuz difüzyonunun geliştirilmesi ve koku-tat interaksiyonları stratejilerini içermektedir. Bu derlemede, sodyum hakkında genel bilgi sunularak, gıdalarda sodyum azaltımına yönelik stratejiler ele alınmıştır.

Anahtar Kelimeler

sodyum hipertansiyon kardiovasküler hastalıklar tuz tuzun gıdalardaki işlevi sodyum azaltma stratejileri

Kaynakça

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  • Raybaudi-Massilia, R., Mosqueda-Melgar, J., Rosales-Oballos, Y., de Petricone, R. C., Frágenas, N. N., Zambrano-Durán, A., ... Urbina, G. (2019). New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation. LWT, 108: 253-260, doi: 10.1016/j.lwt.2019.03.057.
  • Reißner, A. M., Wendt, J., Zahn, S., Rohm, H. (2019). Sodium-chloride reduction by substitution with potassium, calcium and magnesium salts in wheat bread. LWT, 108: 153-159, doi: 10.1016/j.lwt.2019.03.069.
  • Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L., Patinho, I., Selani, M. M., Valentin, D., Contreras-Castillo, C. J. (2019). Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Res Int, 121: 288-295, doi: 10.1016/j.foodres.2019.03.044.
  • Rizo, A., Fuentes, A., Fernández-Segovia, I., Barat, J. M. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. J. Food Eng, 211: 22-29, doi: 10.1016/j.jfoodeng.2017.04.031.
  • Rodrigues, D. M., de Souza, V. R., Mendes, J. F., Nunes, C. A., Pinheiro, A. C. M. (2016). Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes. LWT, 69: 390-399, doi: 10.1016/ j.lwt.2016.01.056.
  • Rodrigues, J. F., Gonçalves, C. S., Pereira, R. C., Carneiro, J. D. S., Pinheiro, A. C. M. (2014). Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. Int J Dairy Sci, 97: 4733-4744, doi: 10.3168/jds.2014-7913.
  • Samapundo, S., Deschuyffeleer, N., Van Laere, D., De Leyn, I., Devlieghere, F. (2010). Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread. Food Microbiol, 27: 749-756, doi:10.1016/j.fm.2010.03.009.
  • Sharif, K., Amital, H., Shoenfeld, Y. (2018). The role of dietary sodium in autoimmune diseases: The salty truth. Autoimmun. Rev, 17: 1069-1073, doi: 10.1016/j.autrev.2018.05.007.
  • Silow, C., Axel, C., Zannini, E., Arendt, E. K. (2016). Current status of salt reduction in bread and bakery products–a review. J Cereal Sci, 72: 135-145, doi: 10.1016/j.jcs.2016.10.010.
  • Silow, C., Axel, C., Zannini, E., Arendt, E. K. (2018). Application of sourdough in the production of fat-and salt-reduced puff pastry. Eur Food Res. Technol, 244: 1581-1593, doi: 10.1007/s00217-018-3071-y.
  • Sun, C., Zhou, X., Hu, Z., Lu, W., Zhao, Y., Fang, Y. (2020). Food and salt structure design for salt reducing. Innov Food Sci Emerg Technol, 102570, doi: 10.1016/j.ifset.2020.102570.
  • Syarifuddin, A., Septier, C., Salles, C., Thomas-Danguin, T. (2016). Reducing salt and fat while maintaining taste: An approach on a model food system. Food Qual Prefer, 48: 59-69.
  • Tamm, A., Bolumar, T., Bajovic, B., Toepfl, S. (2016). Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl. Innov Food Sci Emerg Technol, 36: 294-302, doi: 10.1016/j.ifset.2016.07.010.
  • Thomas-Danguin, T., Guichard, E., Salles, C. (2019). Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food Funct, 10: 5269-5281, doi: 10.1039/C8FO02006J.
  • Vasques, C., Mendes, M. P., Silva, D. M., Monteiro, A. R. G. (2020). Reduction in sodium chloride content in saltine crackers through an edible coating. Czech J Food Sci, 38: 237-241, doi: 10.17221/221/2019-CJFS.
  • Vinitha, K., Leena, M. M., Moses, J. A., Anandharamakrishnan, C. (2021). Size-dependent enhancement in salt perception: Spraying approaches to reduce sodium content in foods. Powder Technol, 378: 237-245, doi: 10.1016/j.powtec.2020.09.079.
  • Wang, G., Yeung, C. K., Wong, W. Y., Zhang, N., Wei, Y. F., Zhang, J. L., ..., Yang, X. (2016). Liver fibrosis can be induced by high salt intake through excess reactive oxygen species (ROS) production. J Agric Food Chem, 64: 1610-1617, doi: 10.1021/acs.jafc.5b05897.
  • Wilck, N., Matus, M. G., Kearney, S. M., Olesen, S. W., Forslund, K., Bartolomaeus, H., ..., Müller, D. N. (2017). Salt-responsive gut commensal modulates TH 17 axis and disease. Nature, 551: 585-589, doi: 10.1038/ nature24628.
  • World Health Organization (WHO). (2017). Healthy diet. Fact sheet number 394. World Health Organization, Geneva, Switzerland. https://www.who.int/whodocuments-detail/healthy-diet-factsheet394 (Accessed: 10 April 2020).
  • World Health Organization. (2013). Mapping salt reduction initiatives in the WHO European Region. WHO Regional Office for Europe: Copenhagen, Denmark. http://www.euro.who. int/__data/assets/pdf_file/0009/186462/Mapping-salt-reduction-initiatives-inthe- WHO-(Accessed: 10 May 2014.)
  • World Health Organization. (2016). The SHAKE technical package for salt reduction. http://www.who.int/dietphysicalactivity/publications/shake-salthabit/en/.
  • Xue, Y., Wen, Q., Xu, C., Zhang, X., Zeng, J., Sha, A. M., ..., Zeng, C. (2020). Elevated Salt Taste Threshold Is Associated with Increased Risk of Coronary Heart Disease. J. Cardiovasc Transl Res, 1-8, doi: 10.1007/s12265-020-10017-4.
Toplam 101 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Semra Bozkurt Bu kişi benim 0000-0002-7132-9773

Mehmet Koç 0000-0002-7295-7640

Yayımlanma Tarihi 25 Şubat 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 47 Sayı: 2

Kaynak Göster

APA Bozkurt, S., & Koç, M. (2022). GIDALARDA SODYUM AZALTIMI. Gıda, 47(2), 231-251. https://doi.org/10.15237/gida.GD21023
AMA Bozkurt S, Koç M. GIDALARDA SODYUM AZALTIMI. GIDA. Şubat 2022;47(2):231-251. doi:10.15237/gida.GD21023
Chicago Bozkurt, Semra, ve Mehmet Koç. “GIDALARDA SODYUM AZALTIMI”. Gıda 47, sy. 2 (Şubat 2022): 231-51. https://doi.org/10.15237/gida.GD21023.
EndNote Bozkurt S, Koç M (01 Şubat 2022) GIDALARDA SODYUM AZALTIMI. Gıda 47 2 231–251.
IEEE S. Bozkurt ve M. Koç, “GIDALARDA SODYUM AZALTIMI”, GIDA, c. 47, sy. 2, ss. 231–251, 2022, doi: 10.15237/gida.GD21023.
ISNAD Bozkurt, Semra - Koç, Mehmet. “GIDALARDA SODYUM AZALTIMI”. Gıda 47/2 (Şubat 2022), 231-251. https://doi.org/10.15237/gida.GD21023.
JAMA Bozkurt S, Koç M. GIDALARDA SODYUM AZALTIMI. GIDA. 2022;47:231–251.
MLA Bozkurt, Semra ve Mehmet Koç. “GIDALARDA SODYUM AZALTIMI”. Gıda, c. 47, sy. 2, 2022, ss. 231-5, doi:10.15237/gida.GD21023.
Vancouver Bozkurt S, Koç M. GIDALARDA SODYUM AZALTIMI. GIDA. 2022;47(2):231-5.
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