Seaweeds – As a Source of Salt Replacers

1. Seaweeds– AsaSourceof SaltReplacers AnAcademicpresentationby Dr.NancyAgnes,Head,TechnicalOperations,FoodResearchLab Group: www.foodresearchlab.com Email:info@foodresearchlab.com

2. SaltandHealth Seaweed OtherCommercialbenefitsofseaweed SeaweedasBiofuel Seaweed as a source of Protein Seaweedinpackagingindustries Seaweedascowfeed Seaweedasalternativegreenfuel Seaweedasasaltsubstitute Today Discussion

3. SaltandHealth FoodIngredientdevelopmenthasgreaterpotential due to the ongoing global need for foods that supporthealthandwellbeing. Anincreasedriskofbloodpressure,hypertension, cardiovasculardisease,andchronicrenaldisease haveallbeenlinkedtohighdietarysaltintake. Untreated hypertension is the most significant risk factorforcardiovascular,stroke,andrenaldisorders, anditcancausekidneydamage,dementia,or blindness Contd..

4. Overthepastfewyears,severalSaltsubstituteshavebeensuggestedinordertoformulatehealthy foodproducts. Forinstance,saltreducers(blendsofNaClwithothersalts),saltsubstitutes,andmetallicsalts(KCl, potassiumlactate)(KClwithlysine). Herbs,spices,andyeastextractsarealsosuggestedforlow-sodiumdietsasflavourenhancers. Thecompoundsingarlic(allicin),ginger(gingerol),pepper(capsaicin),andblackpepper(piperine, isopiperine,isoclavicine,peperamine,andpeperoleinAandB),amongothers,activatethevanilloid receptor (RVPT1) even though they do not stimulate the gustatory salt receptors (through Na+ channeldepolarization). Asanoutcome,theymaybeabletomasktheabsenceorreductionofsodiumsalt

6. Seaweed Seaweedsare algae grown in the sea with a formidable source of nutrients and bio compounds like polysaccharides, omega-3 fatty acids, Protein, carotenoids,polyphenoliccompounds,vitaminsand minerals. These phytonutrients have been reported for their several health benefits, such as antioxidants, antihyperlipidemic,antihypertensiveandanticancer properties. Seaweeds range in color from red to greentobrowntoblack. Theygrowalongrockyshorelinesandareabundant inAsiancountries,includingJapanandChina. Contd..

7. Seaweedshavenowbecomeavitalresourceusedinvariedsectorssuchasfood,pharmaceuticals, andcosmetics33generaofseaweedarecultivatedforcommercialpurposes. Usingtechnicalinstrumentssuchasseaweedprintingtablesandseaweedharvesters,seaweedscan be cultivated profitably. Moreover, seaweeds emerge as a viable source of fresh water due to their natural desalination process, and this feature makes it possible to use them in drought-affected areas. Small-scalemanufacturersareexploringcost-effectivecultivationareasforcommercialfarmingdue to their functional properties and initiatives developed to promote the use of seaweeds as new ingredientsforfoodapplications. Usingfilterfeeders,seawaterpollutioniscurbed,andsomeorganizationshaveinvestedinlong verticalfloatingropes,termed3Dfarming,whereseaweedsarecultivatedalongwithShellfish. Contd..

8. It is a regenerative process with minor investments in fertilizers. Wind farms are usedasalocationforseaweedfarming.With noshipmovements,thisprovesbeneficialas a base for seaweed plantations. Some have gone to the extent of integrating floating solarpanels,shellfishcultivation,windfarms andseaweedfarming!

9. OtherCommercialbenefitsofseaweed SeaweedasBiofuel Ethanolextractedfromseaweedcanbemixedwith natural gas components and used as biofuel. The benefitsofusingseaweedforbiofuelsincludefast productionandnon-dependencyonfreshwater. SeaweedasasourceofProtein Manufacturersinthefoodindustryshowinterestin utilizing seaweeds as protein sources. Using the benefits of naturally occurring sunlight and salt, seaweedcanbeeasilycultivated.

10. Seaweedasalternativegreenfuel Large brown algae seaweeds called kelp helps in absorbingcarbondioxideintheoceanandelevate theoxygensupplyofthesurroundingareas,thus maintainingoptimumpHlevel. Kelp as a fuel source decreases the level of greenhousegasesandreducesdependencyon fossilfuels.Unlikethealternativegreenerfuels, sugarandcorn,seaweedsarecost-effective. Thus, Commercial seaweed farming is a positive stridethathelpsfacetheenergycrisisinthefuture.

11. Seaweedasasaltsubstitute Seaweed has been used as a salt substitute and thereforehasbeenusedfortheformulationofnew sodium-reducedmeatproducts. SeaweedshavemineralslikeNa,Ca,Mg,Mn,P,K,I, Fe and Zn. This high mineral content offers an enormous opportunity of using seaweeds as salt replacersinprocessedmeat. This,inturn,wouldhelpreducetheconsumptionof Nawhilerefiningtheintakeofotherminerals.

12. Seaweeds also have a low Na/K ratio, a convenient feature for preventing hypertension and cardiovasculardiseaserisks.Giventheseopportunities,themeatsectorhasformulatedlow-saltmeat productswithadditionalpromisinghealthbenefits. A2017studypublishedinMeatSciencefoundthatthesubstitutionofAlgySalt®infreshandcooked sausages showed significantly higher colour, texture and juiciness punctuation; however, cooked sausagescontainingthesaltmixturehadbettersensoryacceptance. Another study published in the Korean Journal of Food Science Animal Resources in 2015 showed thatfrankfurtersweresubstitutedbytheadditionoffourspeciesofedibleseaweeds(seatangle,sea mustard,hijikiandglasswort)andfoundthatseatangleandseamustardpresentedbetterresultsin termsofcookingloss,emulsionstabilityandsensoryproperties(color,flavour,juiciness,tenderness) thanincomparisonwithaveragesaltcontent. Contd..

13. Similarly,inthesamejournal(2015),seamustardwassubstitutedforalowNaClmeatemulsion system. Thefindingsshowedthatthetexturalparameterslikehardness,springiness,andcohesivenesswere unchangedwhentheemulsion-basedmeatproductwasappliedtoseamustard. Another study in 2016, published in the Journal of Food Science and Technology, showed the assessedeffectivenessoftheinclusionofawater-solubleextractfromPalmariaPalmateasasalt replacerintheelaborationofcookedham. The findings showed that the sensorial acceptance of the cooked ham with seaweeds was comparabletocontrolwiththeusualsaltcontent,evenafter6monthsofrefrigeratedstorageperiod. Further, another study published in the Journal of Food Science (2016) showed that including Wakameinblackpuddingswithreducedsaltcontentprovidedproductswithlowercookinglossand anappearanceandcoloursimilartothecontrol. Contd..

14. The findings showed that reformulated products with 0.6% NaCl and seaweeds had higher spiciness andsaltinessscoresthantheblackpuddingscontrol. Studiesalsoshowedthatincorporatingalgaesuchas Porphyra umbilicalis, Palmaria palmate, Himanthalia elongate, Eucheuma Spionsum, and Undaria pinnatifida seems a promising alternative in formulating healthier food products with functional attributes.

15. Conclusion In the present Growing market of food ingredients development, reduced-salt food products are expectedtogrowatacompoundannualgrowthrate (CAGR) of 5.1% from 2022 to 2030, Food Research Labhelpsyouinthedevelopmentoflowsodiumand salt-free recipes for a healthier lifestyle by carrying outathroughingredientanalysis.

16. References: 1Gullón,P.,Astray,G.,Gullón,B.,Franco,D., Campagnol,P.C.B.,&Lorenzo,J.M.(2020).Inclusionof seaweeds as healthy approach to formulate new low-salt meat products. Current Opinion in Food Science.doi:10.1016/j.cofs.2020.05.005 ParniakovO,ToepflS,BarbaFJ,GranatoD,ZamuzS,GalvezF,LorenzoJM:Impactofthesoyprotein replacementbylegumesandalgaebasedproteinsonthequalityofchickenrotti.JFoodSciTechnol 2018,55 ChoiYS,KumJS,JeonKH,ParkJD,ChoiHW,HwangKE,JeongTJ,KimYB,KimCJ:EffectsofEdible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters. Korean J FoodSciAnimResour2015,35:748–756.39. KimCJ,HwangKE,SongDH,JeongTJ,KimHW,KimYB,JeonKH,ChoiYS:Optimizationforreduced- fat/low-NaClmeatemulsionsystemswithseamustard(Undariapinnatifida)andphosphate.Korean JFoodSciAnimResour2015,35:515–523.40.

17. References: Barbieri G, Barbieri G, BergamaschiM,FrancheschiniM,BeriziE:ReductionofNaClincookedhamby modificationofthecookingprocessandadditionofseaweedextract(Palmariapalmata).LWT-Food SciTechnol2016,73:700–706. Fellendorf S, O’Sullivan MG, Kerry JP: Impact of ingredient replacers on the physicochemical propertiesandsensoryqualityofreducedsaltandfatblackpuddings.MeatSci2016,113:17–25.42. HeD,WangX,AiM,KongY,FuL,ZhengB,SongH,Huang Q:Molecularmechanismofhigh-pressure processingforimprovingthequalityoflow-saltEucheumaspinosumchickenbreastbatters.PoultSci 2019,98:2670–2678.

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