Accessibility navigation

Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline

Sood, S., Methven, L., Balagiannis, D. P. and Cheng, Q. (2024) Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline. Food Chemistry, 438. 138065. ISSN 0308-8146

Text (Open Access) - Published Version
· Available under License Creative Commons Attribution.
· Please see our End User Agreement before downloading.

[img] Text - Accepted Version
· Restricted to Repository staff only


It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.foodchem.2023.138065


Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12-14 g/100g), K (1-1.5 g/100g) and Mg (0.3-0.5 g/100g) and free amino acids such as lysine (28-41 mg/100g), glutamic acid (20-31 mg/100g), aspartic acid (20-56 mg/100g) and arginine (54-109 mg/100g), which are known to influence salty taste. The sensory panel found that 2.5% addition of samphire extract produced a significantly saltier taste than the control product (0.7% NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:114116


Downloads per month over past year

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation