Quillaja saponin-based hollow salt particles as solid carriers for enhancing sensory aroma with reduced sodium intake

Abstract

Dietary salt is a vital ingredient associated with sensory performance in processed foods, while reduced salt intake linked to public health is highly desired by consumers and food manufacturers. In this paper, quillaja saponin (QS) based hollow salt particles (∼10 μm) were fabricated by simple spray drying, and utilized as solid carriers to enhance sensory aromas with reduced sodium intake. QS-coated nanodroplets were firstly prepared as a reservoir for flavor oils (lemon and garlic oil), and then served as frameworks to construct hollow salt particles via general spray drying. Headspace gas chromatography-mass spectrometry (DHS-GC-MS) and panel sensory analysis conclude that the hollow salt particles loaded with flavor oils enhance typical aroma attributes and saltiness perception in comparison with their mixture control. The QS-based hollow salt particles could be developed into novel vehicles for improving flavor performance with reduced sodium intake, and furthermore used for delivery of hydrophobic bioactives in food systems.