{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T10:58:37Z","timestamp":1789469917320,"version":"build-2803163510"},"reference-count":39,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2024,12,25]],"date-time":"2024-12-25T00:00:00Z","timestamp":1735084800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Dalian Outstanding Young Talents in Science and Technology","award":["2022RJ10"],"award-info":[{"award-number":["2022RJ10"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Currently, high-salt diets have become one of the world\u2019s biggest dietary crisis and long-term high-salt diets are seriously detrimental to human health. In response to this situation, the present study proposed a saltiness enhancement strategy using alginate, which is a dietary fibre from brown algae and has many health benefits, such as regulating intestinal microbiota, anti-hypertension and anti-obesity. The comparison of alginates with different viscosities showed that alginate of 1000\u20131500 cps at a concentration of 1.25 g\/L could enhance the saltiness of NaCl solution by 11.5%. Then, a solid salt was prepared through spray drying with 4.83% of this alginate, and its structure was characterised by X-Ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy and energy dispersive spectroscopy to confirm its hollow structure with a particle size of 6.25 \u00b1 2.26 \u03bcm as well as its crystal structure similar to original NaCl. Moreover, the conductivity monition revealed that the hollow salt exhibited a more rapid dissolution in water and its alginate component increased the adhesive retention of sodium ions on the tongue surface, which both effectively enhanced the sensory perception. Finally, as revealed by the sensory evaluation, the prepared hollow salt showed higher saltiness than that of original table salt and it could reduce sodium intake by 29%. Thus, the hollow salt prepared with alginate in the present study has potential for salt reduction.<\/jats:p>","DOI":"10.3390\/foods14010019","type":"journal-article","created":{"date-parts":[[2024,12,25]],"date-time":"2024-12-25T19:19:32Z","timestamp":1735154372000},"page":"19","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake"],"prefix":"10.3390","volume":"14","author":[{"given":"Qian","family":"Jiang","sequence":"first","affiliation":[{"name":"SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiayi","family":"Yan","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Song","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunning","family":"Yang","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guangyuan","family":"Chen","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fanhua","family":"Kong","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingfeng","family":"Yang","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9718-8254","authenticated-orcid":false,"given":"Shuang","family":"Song","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1080\/07315724.1991.10718167","article-title":"Relative Contributions of Dietary Sodium Sources","volume":"10","author":"Mattes","year":"2013","journal-title":"J. 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