Keywords: Hyaluronic acid; Mucoadhesion; Mucopenetration; Pre-made dishes; Salt reduction
Creating natural flavor enhancers presents a promising approach to reducing excessive seasoning consumption. This study aimed to determine whether food-grade hyaluronic acid could serve as a viable option to decrease salt content in low-sodium foods without sacrificing saltiness. Using both an artificial tongue and quartz crystal microbalance with dissipation (QCM-D), we examined the effects of different molecular weights (100 kDa, 400 kDa) and concentrations (0.2% w/v, 0.4% w/v) of hyaluronic acid (HA) on the saltiness perception of NaCl solutions. HA has been confirmed with a taste-enhancing effect. Furthermore, when added to pre-made dishes such as Sichuan fish and black pepper steak, HA was found to maintain the saltiness of the sample with at least 10% less salt added. Simulation with a hydrogel artificial tongue revealed that Na+ adhesion positively correlated with increasing molecular weight and concentration of HA. The QCM-D results supported this finding, showing that 100 kDa HA enabled greater permeation of Na+ into the oral mucosal layer and thus showed a stronger perception of saltiness in comparison to 400 kDa HA. Overall, the mucoadhesion and mucopenetration of HA make it a promising alternative to traditional seasonings and could facilitate the pursuit of healthier dietary habits.
