Effect of biopolymers on morphology and functionality of low-sodium condiments containing Maillard reaction products

Zhi-Jing Ni; Yang Liu; Chun-Bo Liu; Bing Xia; Kiran Thakur; Ya-Jing An; Mohammad Rizwan Khan; Jian-Guo Zhang; Zhao-Jun Wei

doi:10.1016/j.foodchem.2024.142633

Effect of biopolymers on morphology and functionality of low-sodium condiments containing Maillard reaction products

Food Chem. 2024 Dec 28:469:142633. doi: 10.1016/j.foodchem.2024.142633. Online ahead of print.

Authors

Zhi-Jing Ni¹, Yang Liu², Chun-Bo Liu², Bing Xia³, Kiran Thakur⁴, Ya-Jing An², Mohammad Rizwan Khan⁵, Jian-Guo Zhang⁶, Zhao-Jun Wei⁷

Affiliations

¹ School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China. Electronic address: lovebear@vip.163.com.
² School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
³ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
⁴ School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: kumarikiran@hfut.edu.cn.
⁵ Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia. Electronic address: mrkhan@KSU.EDU.SA.
⁶ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: zhangjianguo@hfut.edu.cn.
⁷ School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: zjwei@hfut.edu.cn.

PMID: 39733568
DOI: 10.1016/j.foodchem.2024.142633

Abstract

The impact of various biopolymers on low-sodium condiments composed of salt, potassium chloride, sodium glutamate and Maillard reaction products with chicken flavor were evaluated in order to generate uniformly distributed low-sodium condiments. The addition of biopolymers reduced the sodium and potassium content of low sodium condiments, as well as improved the particle size, changed the particle morphology. The addition of different biopolymers had different effects on the color, flow characteristics, solubility, hygroscopicity and thermal stability of low sodium condiments. The low-sodium condiments with acceptable color, good flow characteristics, poor hygroscopicity, good solubility and good thermal stability are required for practical industrial applications. Considering the practical application of low-sodium condiments, with soluble starch and sodium carboxymethylcellulose were more suitable for subsequent use, Altogether, the biopolymer addition balances desirable properties such as thermal stability, hygroscopicity, and flow characteristics, making it an effective option for low-sodium alternatives without compromising on quality or functionality.

Keywords: Biopolymers; Flow characteristics; Low-sodium condiments; Maillard reaction products; Morphology.