Salicornia: a natural alternative that enhances salty and umami flavors

Original reference paper

  • Original title: Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline
  • Published in: Food Chemistry, Vol. 438, 2024, Artículo 138065
  • DOI: 10.1016/j.foodchem.2023.138065

Paper abstract

This study explored the use of samphire (Salicornia europaea) harvested from the UK coast as a natural salt substitute. Through chemical analysis and sensory testing with nachos, we evaluated how the minerals and amino acids present in this plant affect the perception of salty taste.

Despite having similar sodium levels to a sample with common salt, nachos with 2.5% salicornia extract were perceived as saltier, suggesting that its rich profile of minerals (Na, K, Mg, Fe) and amino acids (glutamic acid, aspartic acid, lysine, histidine, and arginine) increases the intensity of the salty taste. Furthermore, it provided a superior umami flavor compared to controls with salt alone.

Key points

  • Salicornia can reduce salt use by up to 20% without losing salty flavor.
  • It contains amino acids and minerals that enhance salty and umami flavors, even with the same amount of sodium.
  • Nutritional Highlights:
    • Sodium: 12–14 g/100 g
    • Potassium, magnesium, iron, and zinc in significant amounts.
    • Protein: 11–14% of dry weight.
    • Key free amino acids: glutamic acid, aspartic acid, lysine, histidine, arginine.
  • Sensory acceptance: Improves salivation, salty taste, and umami perception without affecting texture.
  • It is considered a clean and sustainable alternative for low-sodium products (snacks, meats, baked goods).
  • It can be grown in saline soils, making it ideal for sustainable agriculture.
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