Abstract
Salt plays a crucial role in human health. However, excess use of NaCl in food products can be harmful to health. One suggestion for this problem is optimization salt dissolution to increase the content of salt ions in the mouth. For this purpose, it is important to understand the solubility properties of salt crystals in saliva. The dissolving process is not only affected by the physical properties but also by the chemical composition of the salt. This study compared the solubility of four commercial grain salts in four regions in Vietnam (Bac Lieu, Thanh Hoa, Sa Huynh, Vung Tau), one flower salt in Sa Huynh and a control sample with two particle sizes 1 - 2 mm and 2 - 3 mm in a Saliva Artificial Gal – Fovet solution (SAGF). Dissolution was determined by analyzing microscopic images taken by the time and analysis by Bayesian and Partial Least Squared methods. The research evaluated the influence of physical properties (area, Feret's diameter, circularity, aspect ratio and solidity) and chemical compositions (sodium, potassium, magnesium, calcium and moisture content) on the dissolving process. Salt samples showed significant differences in physical and chemical properties by region. Morphological parameters are affected by conditions of salt crystallization that indicated through region of origin. Dissolution is evaluated through solubility coefficient, Sa Huynh flower salt and control salt have the highest solubility coefficient, simultaneously, it is also the smallest value of roundness and surface index. The projected area, magnesium and sodium content are the factors which strongly affecting on dissolution of salt samples. These results demonstrated the possibility to exploit these factors to adjust the solubility of salt as well as the perceived salinity over time.
Highlights
Sodium is an essential nutrient for maintaining blood plasma, acid-base balance, transmit nerve impulses and participate in necessary functions for human cells [1,2]
The results revealed that the solubility rate of salt crystals in water is higher than in artificial saliva and at higher temperatures
Depending on the production area, other mineral components such as K, Mg and Ca were found in the samples apart from Na. Those non-Na elements have been found to contribute to the salty taste [20–22]
Summary
Sodium is an essential nutrient for maintaining blood plasma, acid-base balance, transmit nerve impulses and participate in necessary functions for human cells [1,2]. Several methods have been developed to study salt dissolution in the mouth e.g. installing ionic electrodes in the mouth This technique has limitations as the levels recorded may not fully reflect the signal received by the taste buds. In vitro methods have been developed with easier implementation while still providing data for screening 12 These methods developed systems that simulate conditions in the mouth and the use of natural or artificial saliva in experiments in which salt solubility is measured using a conductivity probe or observation system.
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