Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods
Dehua Wang, Biqian Wei, Yi Zhang, Tongxin Xie, Jing Yu, Yong Xue, Biao Kong, Changhu Xue, Qingjuan Tang
Abstract
Excessive salt consumption is strongly linked to the chronic diseases development, highlighting the urgent need for effective salt-reduction strategies in food products. However, reducing salt content often compromises both food preservation and flavor. In this study, we hypothesized that curcumin could enhance the flavor perception of sodium chloride while compensating for its antimicrobial effect in reduced-salt applications. To test this, we developed a curcumin/γ-cyclodextrin/sodium chloride complex (IC), using γ-cyclodextrin as a carrier, and evaluated its antimicrobial and flavor-enhancing properties. The complex's formation was confirmed through various analytical techniques. Results from electronic tongue and sensory evaluations demonstrated that the IC enhanced the perception of saltiness and imparted unique aromatic characteristics compared to standard sodium chloride. GC-IMS analysis identified key aroma contributors, such as aldehydes and alcohols. Additionally, antimicrobial tests revealed that the IC efficiently mediated the sono/photodynamic inactivation of Shewanella putrefaciens and Vibrio parahaemolyticus . In summary, the IC offers a multifunctional approach, enhancing flavor, reducing salt, and enabling antimicrobial activity, while promoting practical uses of sono/photodynamic technology in low-sodium foods. • Curcumin/γ-Cyclodextrin/NaCl inclusion complex was prepared in one step. • The inclusion complex mediated sono/photodynamic bactericidal effects. • The inclusion complex exhibited a distinctive fatty and vanilla flavor profile. • The inclusion complex enhanced saltiness compared to conventional salt. • The inclusion complex was a healthy salt subsitute that reduced salt and enhanced aroma.