Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline

Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12-14 g/100 g), K (1-1.5 g/100 g) and Mg (0.3-0.5 g/100 g) and free amino acids such as lysine (28-41 mg/100 g), glutamic acid (20-31 mg/100 g), aspartic acid (20-56 mg/100 g) and arginine (54-109 mg/100 g), which are known to influence salty taste. The sensory panel found that 2.5 % addition of samphire extract produced a significantly saltier taste than the control product (0.7 % NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.

Automated summary

The minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.