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Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions.
As a food preservative, sodium has been utilized since at least 2000 BC, though refrigeration and improvements in processing, packaging, transport, and storage have reduced the reliance on high sodium levels to prevent microbial growth.
This review will focus on the impact of sodium- and phosphorus-based food additives on total daily intake of sodium and phosphorus in contemporary diets, the special implications this may have for individuals with chronic kidney disease, and potential strategies for reducing the consumption of sodium and phosphorus-based food additives in CKD ...
- Orlando M. Gutiérrez
- 2013
- Proteins and Amino Acids
- Vitamins
- Minerals
- Dietary Fiber
- Phytochemicals
- Materials of Animal Sources and Unsaturated Fatty Acids
- Pro- and Prebiotics
Proteins are macronutrients that are fundamental building blocks for body tissues and they have a role in the body’s functions while behaving like enzymes. They are composed of amino acids. While proteins come from daily staple foods, protein supplements are taken to make up some of the amino acid deficiency in those foods and to enhance a specific...
In the past, vitamin deficiencies were the major cause of diseases like pellagra, beriberi, and scurvy, which usually led to death. Vitamins are essential for life and well-being. They are organic compounds that must be supplied by the diet; however, a few can be synthesized in the body, e.g., vitamin D. Some vitamins are water-soluble, such as vit...
Minerals serve a wide range of physiological functions. For example, phosphorus (P) is needed in bone and teeth. It is also involved in respiration and energy metabolism. Phosphorus deficiency causes hypophosphatemia. Other essential minerals are needed in abundance and some minerals are merely trace elements. Sodium (Na) and chlorine (Cl), essenti...
Dietary fiber is the edible part of plants and is resistant to digestion and absorption in the intestines. Lack of fiber in the diet is associated with gastrointestinal diseases, including constipation, colon cancer, and hemorrhoids; cardiovascular diseases, including hypercholesterolemia, stroke, and ischemic heart; and metabolic diseases, includi...
Phytochemicals are micronutrients present in almost all parts of plants that are consumed as food. They were discovered after vitamins and are so important for human health that some nutritionists regard them as vitamins. There have been continuous attempts to improve health by replacing the intake of pharmaceuticals with natural compounds derived ...
There are several dietary nutrients that are derived from animal sources: 1. (i) Conjugated linoleic acid (CLA), a geometrical and positional isomer of linoleic acid (LA), is extracted from grazing animals for anticarcinogenic purposes, but is used mostly for weight management by helping to reduce body fat and maintain lean muscle mass. This ingred...
A subset of foods that are good for health and affect the live microorganisms that inhabit the intestines, particularly the colon, are known as probiotics, which are commonly ingested as yogurt. A probiotic is a microorganism that improves the beneficial properties of the indigenous microbiota in the digestive tract, which produce plenty of B vitam...
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Jan 1, 2024 · Sodium alginate (SA) is an anionic polysaccharide with polyhydroxyl and carboxyl groups. The weak gelation and film-forming properties of SA can be utilized to prepare gels and film materials for food preservation. SA can enhance food preservation by mixing materials with antimicrobial and antioxidant functions.
Aug 16, 2018 · Sodium sulfate decahydrate was used as the main energy storage liquid to meet the required 2–8 °C temperature zone for efficient food preservation in cold chain transportation using an insulation box.
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May 17, 2017 · The FDA has committed to a sodium reduction effort that is based on the best available scientific evidence to obtain gradual, achievable, and sustainable reductions in sodium, while taking into account food microbial safety, the technical role that sodium plays in each food, and consumer acceptance.
