Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies

Abstract

Background

Excessive sodium consumption is a major public health concern associated with chronic diseases. The food industry faces the challenge of developing low-sodium products that do not compromise taste, texture, or nutritional value. This systematic review investigates the potential of clean-label ingredients and sustainable processing technologies to address this challenge.

Scope and research

This review focused on peer-reviewed articles published between 2018 and 2024, exploring the advanced application of natural compounds or bio-based salt substitutes, and non-thermal processing methods for salt reduction in food products. The primary outcome measures included changes in the sodium content, sensory attributes, and physicochemical quality. A comprehensive search of reputable databases, including Scopus, Google Scholar, and Wiley Online Library, etc., was conducted using relevant keywords. The included studies evaluated the efficacy and safety of salt reduction strategies for various food products. The quality of included studies was assessed using predetermined inclusion and exclusion criteria.

Key findings and conclusions

The findings revealed that incorporating naturally derived ingredients, such as plants, spices, and herbs, etc., and fruit and vegetable byproducts (including peel and seed powders and extracts) can effectively reduce sodium content and enhance the overall sensory profile of food products. Moreover, nonthermal processing technologies, including high-pressure processing, ultrasonication, pulsed electric fields, and cold plasma, have demonstrated potential for salt reduction with sensory acceptability. However, the successful implementation of these strategies requires careful consideration of product formulation, processing parameters, and consumer acceptance. To achieve widespread adoption, future research should focus on optimizing these approaches for different food categories, evaluating their economic feasibility, and assessing consumer acceptance.