Preparation and properties of citric acid-crosslinked chitosan salt microspheres through radio frequency assisted method

被引:12
作者
Zhang, Lihui [1 ,2 ]
Zhang, Min [1 ,3 ,6 ]
Adhikari, Benu [4 ]
Zhang, Lujun [5 ]
机构
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Jiangsu Prov Int Joint Lab Fresh Food Smart Proc &, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiangnan Univ, China Gen Chamber Commerce, Key Lab Fresh Food Proc & Preservat, Wuxi 214122, Jiangsu, Peoples R China
[4] RMIT Univ, Sch Sci, Melbourne, Vic 3083, Australia
[5] Shandong Qihe Biotechnol Co Ltd, Zibo 255022, Peoples R China
[6] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
关键词
Chitosan; NaCl; Citric acid; Electrostatic attraction; Saltiness; SODIUM CONTENT; SALTINESS; TECHNOLOGY; LINKING; QUALITY; STORAGE; FOOD; NACL;
D O I
10.1016/j.foodhyd.2023.108538
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
High salt intake is one of the reasons causing dietary risk for death from noncommunicable diseases. In this study, citric acid-crosslinked chitosan (CsC) was prepared using chitosan and citric acid under radio frequency (RF) assisted method, which was considered to absorb Cl- in NaCl and further produce high-saltiness microspheres to regard as a low-sodium salt. The characterization and in vitro bioaccessibility of salt microspheres treated with RF (CsC-RF-NaCl) were investigated. The maximum Na+ release capacity of CsC-RF-NaCl occurred for 3 h at 30 mm of plate spacing, pH 4 and NaCl-to-CsC-RF mass ratio of 2:1. Electrostatic attraction was responsible for the formation of CsC-RF-NaCl microparticles. CsC-RF-NaCl microparticles exhibited an irregular spherical shape, the surface of microspheres showed a more homogeneous Na+ and Cl- dispersion and higher ratio of Na: Cl. CsC-RF-NaCl microparticles were excellent thermal stability, and pleasantly hygroscopic. In addition, the CsC-RF-NaCl microparticles showed the higher release of Na+ during oral digestion and lower bioaccessibility in intestinal digestion. The Na+ content of CsC-RF-NaCl microparticles was decreased up to 61.80% compared to NaCl at the same saltiness. Therefore, CsC-RF-NaCl microparticles were considered as a low-sodium salt for surface-salted foods.
引用
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页数:10
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