Salicornia Snacks: Healthy, Tasty, and Lower in Sodium

Original paper reference

• Original title: Sarcocornia perennis: A Salt Substitute in Savory Snacks
• Published in: Foods, 2021, Vol. 10, Artículo 3110
• DOI: 10.3390/foods10123110

Paper abstract

This study evaluated the use of dried powdered salicornia (Sarcocornia perennis) as a partial or total salt substitute in the production of crackers. Formulations with concentrations of 1% to 10% salicornia were prepared, replacing the usual NaCl. The resulting products were analyzed for their physical, sensory, nutritional, mineral, and antioxidant properties.

The results showed that an addition of up to 5% salicornia improved the nutritional profile of the snack without negatively affecting the texture or sensory acceptance. Furthermore, a reduction of up to 70% in sodium content was achieved by replacing 1% NaCl with Salicornia, while maintaining the product's palatability.

A significant increase in phenolic compounds, antioxidant capacity, proteins, and essential minerals (K, Mg, Ca, Fe) was observed. Public acceptance was favorable for the 5% version, and it was considered the maximum recommended sensory threshold.

Key points

• Effective replacement of NaCl with Salicornia in crackers.
• Reduction of up to 70% in sodium in the formulation with only 1% Salicornia.
• Nutritional improvements with more protein, potassium, magnesium, calcium, and iron.
• Increased polyphenol content and antioxidant activity.
• Crackers with up to 5% Sarcocornia were well received sensorially.
• The texture (crunchy) and appearance were adequate; versions with more than 5% affected aesthetics or manageability.
• Slightly lower energy value in the Salicornia version (420 kcal vs. 444 kcal).
• Potential for creating healthy snacks and reducing sodium in processed foods.