In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 2. Impact of Oral Parameters

Abstract

This study aimed to investigate the relationships between sodium release, saltiness, and oral parameters during the eating of lipoprotein matrices (LPM). Sodium release and saltiness relative to 10 LPM were recorded during normal mastication by five subjects with differing oral parameters (chewing efficiency and salivary flow rate). The LPM samples varied in composition (dry matter, fat, salt, and pH levels) and represented a broad range of hardness. Mastication was recorded using electromyography simultaneously with sensory assessment. Differences in chewing behavior could explain most of the variability in sodium release and saltiness among subjects. Subjects with a higher chewing force and lower salivary flow rate experienced higher levels of sodium release and saltiness. In terms of the LPM, sodium release and saltiness were affected by either chewing behavior or food composition.

Applicability of salt reduction strategies in pizza crust

“…5 s vs. 10 s) was significant. The time-dependent increase of extracted sodium from pizza crust, especially during the first 15 -30 s, is in good agreement with earlier studies on solid lipoprotein matrices (Lawrence et al, 2012b) and potato crisps (Tian & Fisk, 2012). An overall extractability of 100% has also been reported for sodium release from bread crumb (Konitzer et al, 2013, Pflaum et al, 2013b.…”

“…The panelists were asked to rinse their mouths with mineral water, touch the screen, take the 3 g pizza crust sample into their hand, put it into their mouth after 5 s, and start chewing while simultaneously evaluating the salt intensity by moving their finger along a 14 cm unstructured scale, where the left end represented a salt intensity of 0 and the right end a salt intensity of 10. To allow for individual differences in chewing behaviour (Lawrence et al, 2012b), the panelists were free to swallow the sample at the time they felt the need to swallow and the measurement was stopped as soon as the cursor had been moved back to the left end of the scale. The waiting period between two samples was 60 s and the panelists were instructed to rinse their mouths with mineral water during that time.…”

“…Strategies to optimize product structures for enhanced saltiness include the acceleration of the dissolution rate of salt crystals from dry products using very fine crystals (Kilcast & den Ridder, 2007), the use of inert fillers to concentrate salt in the aqueous phase (Goh, Leroux, Groeneschild & Busch, 2010), and the adaptation of food matrix composition. For example, a higher water content led to a faster sodium release and a higher fat content led to a decreased saltiness perception in solid lipoprotein matrices (Lawrence et al, 2012a;Lawrence, Septier, Achilleos, Courcoux & Salles, 2012b). Furthermore, a faster sodium release during mastication was associated with an intense salty taste in bread crumbs (Konitzer, Pflaum, Oliveira, Arendt, Koehler & Hofmann, 2013;Pflaum et al, 2013b) and in polysaccharide model systems (Scherf, Pflaum, Koehler & Hofmann, 2015).…”

The impact of mastication, salivation and food bolus formation on salt release during bread consumption

“…However, in-mouth salt release and saltiness perception depend on both food characteristics and oral parameters. [24][25][26] In particular, fat influenced in-mouth salt release and saltiness perception differently depending on the fat level. [24][25][26] In particular, fat influenced in-mouth salt release and saltiness perception differently depending on the fat level.…”

Tongue Pressure and Oral Conditions Affect Volatile Release from Liquid Systems in a Model Mouth

“…Additional saliva was added at a flow rate of 1.4 mL min −1 for 2 min to mimic stimulated saliva flow during consumption. 15 On the same sample, the model tongue carried out a minimum of three mastication times, and this procedure was repeated in three replicate samples. The tongue was controlled by LabChart software (version 7.2, ADInstruments, Castle Hill, New South Wales, Australia) using a pulsed mathematical movement pattern to apply a range of pressures (0, 12, 32, and 65 kPa) for a constant duration (0.4 s) or a range of durations (0.2, 0.4, 0.7, and 3 s) at a constant pressure (25 kPa).…”