Marine-derived alginate oligosaccharides as functional modulators for sodium reduction in coated frozen foods: molecular mechanisms, batter matrix engineering, ... (opens in new tab)

Excessive sodium consumption is closely linked to hypertension and cardiovascular illnesses, leading to worldwide initiatives aimed at decreasing salt content in processed foods. Most of the included studies focused on conventional sodium alginate-based hydrocolloid systems, whereas comparatively limited evidence was available for alginate oligosaccharides (AOS) in sodium-reduced, coated, frozen-food applications. Coated frozen foods, including battered fish, chicken nuggets, and fried potato...