Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules around cell membranes with essential functions. However, the prevalence of some diseases is related to unnecessary sodium intake. As a result, a particular problem for the food industry remains a matter of sodium content in foods. It is considered that customer acceptance is associated with salt perception dynamics related to the evolution of food production. It is a significant challenge and technique to minimize the salt content of various foods and provide replacement products with substantial reductions in salt levels. This review summarizes salt reduction strategies related to health problems based on traditional review methodology, with practical and methodological screening performed to determine the appropriate reference sources. Various technological (salt replacement, food reformulation, size and structural modifications, alternative processing, and crossmodal odor interaction) and behavioral strategies (memory process, gradual salt reduction, and swap) are identified in this work, including a deeper understanding of the principles for reducing sodium content in foods and their effect on food characteristics and potential opportunities for the food industry. Thereby, the food industry needs to find the proper combination of each strategy’s advantages and disadvantages to reduce salt consumption while maintaining product quality.

Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims to determine the formulation of fermented cheese whey and cassava peel waste starch, resulting in an antimicrobial composite edible film with the best physical, mechanical, and water vapour permeability (WVP) properties, as well as with high antimicrobial activity. This research was conducted using experimental methods with nine composite edible film formulation treatments with three replications. Three variations in the fermented cheese whey and cassava peel starch ratio (v/v) (1:3, 1:1, 3:1) were combined with variations in the addition of glycerol (20%, 33%, 45%) (w/w) in the production of the composite edible film. Then, the physical characteristics such as elongation at break, tensile strength, WVP, colour, and antimicrobial effect of its film-forming solution were observed. The results showed that 24 h of whey fermentation with Candida tropicalis resulted in an 18.50 mm inhibition zone towards Pseudomonas aeruginosa. The best characteristic of the film was obtained from the formulation of a whey:starch ratio of 1:3 and 33% glycerol, which resulted in a thickness value of 0.21 mm, elongation at break of 19.62%, tensile strength of 0.81 N/mm², WVP of 3.41 × 10⁻¹⁰·g/m·s·Pa at a relative humidity (RH) of 100%–35%, and WVP of 9.84 × 10⁻¹⁰·g/m·s·Pa at a RH of 75%–35%, with an antimicrobial activity towards P. aeruginosa of 5.11 mm.

Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by a consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics and production of key metabolites, including γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) and High-Performance Liquid Chromatography (HPLC) were used to monitor changes in glutamate and GABA levels, with glutamate increasing from 105.18 mg/mL on day 3–139.19 mg/mL on day 14, and GABA rising from 90.49 mg/mL to 106.98 mg/mL over the same period. Metagenomic analysis using high-throughput sequencing of bacterial 16 S rRNA identified Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidota as dominant phyla. While LAB populations remained relatively stable, yeast became detectable from day 4. Notably, core bacterial genera such as Vibrio, Macrococcus, Staphylococcus, Exiguobacterium, Jeotgalicoccus, Prevotella, Salinicoccus, Bacillus, Pseudarthrobacter, and Vagococcus were highly abundant and played significant roles in GABA production, likely due to their glutamate decarboxylase activity. These findings reveal a clear correlation between microbial succession and metabolite production, offering valuable insights into the fermentation process of terasi. This study enhances the understanding of traditional food fermentation and presents opportunities to optimize beneficial compounds in terasi products.

In recent years, growing interest has emerged around the health benefits of soy-based fermented foods, particularly their potential in promoting anti-aging effects.[1] These compounds are known as ...