<i>Salicornia bigelovii</i>, <i>S. brachiata</i> and <i>S. herbacea</i>: Their Nutritional Characteristics and an Evaluation of Their Potential as Salt Substitutes
Hani A. Alfheeaid,
Dele Raheem,
Faiyaz Ahmed,
Fahad S. Alhodieb,
Zayed D. Alsharari,
Jwaher Haji Alhaji,
Mona N. BinMowyna,
Ariana Saraiva,
António Raposo
Affiliations
Hani A. Alfheeaid
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
Dele Raheem
Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland
Faiyaz Ahmed
Department of Clinical Nutrition, College of Applied Health Sciences in Ar Rass, Qassim University, Ar Rass 51921, Saudi Arabia
Fahad S. Alhodieb
Department of Clinical Nutrition, College of Applied Health Sciences in Ar Rass, Qassim University, Ar Rass 51921, Saudi Arabia
Zayed D. Alsharari
Department of Clinical Nutrition, Faculty of Applied Medical Sciences, University of Tabuk, Tabuk 71491, Saudi Arabia
Jwaher Haji Alhaji
Department of Health Sciences, College of Applied Studies and Community Service, King Saud University, Riyadh 4545, Saudi Arabia
Mona N. BinMowyna
College of Applied Medical Sciences, Shaqra University, Shaqra 11961, Saudi Arabia
Ariana Saraiva
Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain
António Raposo
CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
Excessive sodium (salt) intake in our diet is a main contributor to hypertension and a major risk factor for cardiovascular illnesses. As a result, research has made great efforts to develop salt alternatives, and Salicornia spp. offers a very high potential in the food industry for its promising functional characteristics. This review focuses on the nutritional profile, health effects and commercial potential of three specific species of the Salicornia genus: S. bigelovii, S. brachiata and S. herbacea. It also addresses the methods that are used to produce them as salt substitutes. Owing to the antinutritional and anti-inflammatory effects of its bioactive compounds, Salicornia spp. can serve as an organic biological preservative in foods with better consumer appeal when compared with chemical preservatives that are common in the food industry. Overall, the commercial use of these underutilized species will help to improve food security.
