Halophyte plants: a natural and nutritious alternative to replace salt

Original paper reference

• Original title: Assessing the potential of Australian indigenous edible halophytes as salt substitutes: From wild to plate
• Published in: Journal of Food Science, 2024, Vol. 89, pp. 2991–3005
• DOI: 10.1111/1750-3841.17034

Paper abstract

This study evaluated the potential of four Australian edible halophytes—samphire (Salicornia), saltbush, seablite, and seapurslane—as natural salt substitutes. Their sensory properties (flavor, aroma, texture) and nutritional composition were analyzed.

Through a trained sensory panel, it was determined that Salicornia was the plant with the highest perception of salinity and the best organoleptic attributes, such as herbal flavor, crunchy texture, and absence of bitter aftertaste. Its nutritional profile was also outstanding, with a high content of essential minerals (Na, Fe, Mg), antioxidants, vitamin C, and folate.

The study concludes that Salicornia and other halophytes can be successfully used as natural salt replacements in processed foods or as functional ingredients.

Key points

• Sensory and nutritional evaluation of four Australian halophytes: salicornia, saltbush, seablite, and seapurslane.
• Salicornia had the best combination of natural salty flavor, herbal aroma, and good texture.
• A 1% freeze-dried salicornia powder in food was equivalent to 0.3% table salt in terms of saltiness.
• Rich in natural sodium, iron, magnesium, vitamin C, and folate.
• Low in antinutritional compounds such as tannins and oxalates.
• Attractive to consumers due to its natural flavor and color (especially in pigmented varieties).
• Practical applications in products such as breads, pastas, snacks, and gourmet salt substitutes.
• A sustainable and native option, traditionally used by Indigenous Australian communities.