Sulfate Formation by Photosensitization in Mixed Incense Burning-Sodium Chloride Particles: Effects of RH, Light Intensity, and Aerosol Aging

Elevated particulate sulfate concentrations have been frequently observed in coastal areas when air masses are influenced by continental emissions, especially combustion sources like biomass burning. We studied the SO₂ uptake by laboratory-generated droplets containing incense smoke extracts and sodium chloride (IS-NaCl) under irradiation and found enhanced sulfate production over pure NaCl droplets, attributable to photosensitization induced by constituents in IS. Low relative humidity and high light intensity facilitated sulfate formation and increased the SO₂ uptake coefficient by IS-NaCl particles. Aging of the IS particles further enhanced sulfate production, attributable to the enhanced secondary oxidant production promoted by increased proportions of nitrogen-containing CHN and oxygen- and nitrogen-containing CHON species under light and air. Experiments using model compounds of syringaldehyde, pyrazine, and 4-nitroguaiacol verified the enhancements of CHN and CHON species in sulfate formation. This work provides experimental evidence of enhanced sulfate production in laboratory-generated IS-NaCl droplets via enhanced secondary oxidant production triggered by photosensitization in multiphase oxidation processes under light and air. Our results can shed light on the possible interactions between sea salt and biomass burning aerosols in enhancing sulfate production.

Ionic Strength Enhances the Multiphase Oxidation Rate of Sulfur Dioxide by Ozone in Aqueous Aerosols: Implications for Sulfate Production in the Marine Atmosphere

Multiphase oxidation of sulfur dioxide (SO₂) by ozone (O₃) in alkaline sea salt aerosols is an important source of sulfate aerosols in the marine atmosphere. However, a recently reported low pH of fresh supermicron sea spray aerosols (mainly sea salt) would argue against the importance of this mechanism. Here, we investigated the impact of ionic strength on the kinetics of multiphase oxidation of SO₂ by O₃ in proxies of aqueous acidified sea salt aerosols with buffered pH of ∼4.0 via well-controlled flow tube experiments. We find that the sulfate formation rate for the O₃ oxidation pathway proceeds 7.9 to 233 times faster under high ionic strength conditions of 2-14 mol kg^-1 compared to the dilute bulk solutions. The ionic strength effect is likely to sustain the importance of multiphase oxidation of SO₂ by O₃ in sea salt aerosols in the marine atmosphere. Our results indicate that atmospheric models should consider the ionic strength effects on the multiphase oxidation of SO₂ by O₃ in sea salt aerosols to improve the predictions of the sulfate formation rate and the sulfate aerosol budget in the marine atmosphere.

δ34S and Geochemical Analyses for the Determination of, and Discrimination between, Salt Samples of Different Geographic Origin: A Feasibility Study

The geographic origin of salt is usually regarded as unimportant, as it is a one-quality product produced in vast quantities. However, certain salt brands, especially sea salt (fleur de sel), are sold at significantly higher prices. Thus, it is necessary to control the declared geographic origin of salt. Such controls are already frequently carried out for foodstuffs, but salt is an inorganic commodity. Thus, δ³⁴S analysis combined with element concentration analysis was carried out. The results show very similar δ³⁴S values for all sea salt samples, which is to be expected due to the homogenous marine δ³⁴S value. Still, slightly higher values have been found in Mediterranean salt samples. Rock salt samples show differing δ³⁴S values depending on the time they were formed, and if the salt samples are of marine or terrestrial origin. Terrestrial/continental salt samples are characterized by elemental patterns significantly differing from marine ones. However, within marine samples (sea salt and rock salt) there also exist differences enabling the differentiation of samples.

Missed Evaporation from Atmospherically Relevant Inorganic Mixtures Confounds Experimental Aerosol Studies

Sea salt aerosol particles are highly abundant in the atmosphere and play important roles in the global radiative balance. After influence from continental air, they are typically composed of Na⁺, Cl^-, NH₄⁺, and SO₄^2- and organics. Analogous particle systems are often studied in laboratory settings by atomizing and drying particles from a solution. Here, we present evidence that such laboratory studies may be consistently biased in that they neglect losses of solutes to the gas phase. We present experimental evidence from a hygroscopic tandem differential mobility analyzer and an aerosol mass spectrometer, further supported by thermodynamic modeling. We show that, at normally prevailing laboratory aerosol mass concentrations, for mixtures of NaCl and (NH₄)₂SO₄, a significant portion of the Cl^- and NH₄⁺ ions are lost to the gas phase, in some cases, leaving mainly Na₂SO₄ in the dry particles. Not considering losses of solutes to the gas phase during experimental studies will likely result in misinterpretation of the data. One example of such data is that from particle water uptake experiments. This may bias the explanatory models constructed from the data and introduce errors inte predictions made by air quality or climate models.

Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception

BACKGROUND

Salt (sodium chloride) is an essential component of daily food, crucial for many physiological processes. Due to health risks related to salt over consumption, considerable interest is devoted to strategies to reduce dietary salt intake. In this work we evaluated the sensory dimensions of sea salts flavored with Mediterranean aromatic plants with the aim to confirm the role of herbs/spices in the enhancement of salty perception and to validate the use of flavored salts as a strategy to reduce salt intake. To this goal we compared taste dimensions (pleasantness, intensity, and familiarity) of solutions obtained with salt and sea salts flavored with Mediterranean herbs, spices, and fruits. Sensorial differences were analyzed using a seven-point hedonic Likert-type scale on 58 non-trained judges.

RESULTS

Main flavor compounds, identified by gas chromatography-flame ionization detection-mass spectrometry (GC-FID-MS) analysis, were α-pinene and 1,8-cineole in myrtle salt (FS 1), verbenone, α-pinene, 1,8-cineole, and rosifoliol in herbs/plants salt (FS 2), and limonene in orange fruits/saffron salt (FS 3). At the dose of 0.04 g mL^-1 , saline solutions obtained with flavored salt (containing approximately 6-30% less sodium chloride) were perceived as more intense, less familiar, but equally pleasant than pure salt solution. In particular, sea salt flavored with orange fruits/saffron emerged as the most interesting in potentiating saltiness perception.

CONCLUSION

Our study confirmed the important role of Mediterranean aromatic plants in the enhancement of saltiness perception and qualified the use of flavored sea salt during food preparation/cooking instead of normal salt as a potential strategy to reduce the daily salt intake. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Preliminary investigation of microplastics in the production process of sea salt sourced from the Bohai Sea, China, using an optimised and consistent approach

In this study, we present a preliminary investigation of the characteristic changes in microplastic during the production process of sea salt in China. Five representative samples, including seawater, saturated brine, crude salt, coarse salt, and refined salt were successively collected from the production process of sea salt sourced from the Bohai Sea in China. The pretreatment method of microplastics was optimised and evaluated by the recovery rates of particle references. Microplastic characteristics in the five samples were investigated using consistent pretreatment, microscopic, and spectroscopic analyses. Results indicated that microplastics were present in every stage of sea salt production. During the "journey" of microplastics in salt production from seawater-to-seawater evaporation, to salt crystallisation, and external force processing, the abundance of microplastics with size ranging from 18 μm to 4936 μm increased substantially from 23 ± 8 to 413 ± 61 particles kg^-1, while the proportion of larger microplastics (≥1000 μm) decreased from 33% to 9%. The results illustrate the effect of the production process on microplastic contamination of sea salt.

Long-Term Residential Exposure to Particulate Matter and Its Components, Nitrogen Dioxide and Ozone-A Northern Sweden Cohort Study on Mortality

This study aims to estimate the mortality risk associated with air pollution in a Swedish cohort with relatively low exposure. Air pollution models were used to estimate annual mean concentrations of particulate matter with aerodynamic diameter ≤ 2.5 µm (PM_2.5), primary emitted carbonaceous particles (BC/pOC), sea salt, chemically formed particles grouped as secondary inorganic and organic aerosols (SIA and SOA) as well as ozone (O₃) and nitrogen dioxide (NO₂). The exposure, as a moving average was calculated based on home address for the time windows 1 year (lag 1), 1-5 years (lag 1-5) and 1-10 years (lag 1-10) preceding the death. During the study period, 1151 cases of natural mortality, 253 cases of cardiovascular disease (CVD) mortality and 113 cases of respiratory and lung cancer mortality were observed during 369,394 person-years of follow-up. Increased natural mortality was observed in association with NO₂ (3% [95% CI -8-14%] per IQR) and PM_2.5 (2% [95% CI -5-9%] for an IQR increase) and its components, except for SOA where a decreased risk was observed. Higher risk increases were observed for CVD mortality (e.g., 18% [95% CI 1-39%] per IQR for NO₂). These findings at low exposure levels are relevant for future decisions concerning air quality policies.

Shinan Sea Salt Intake Ameliorates Colorectal Cancer in AOM/DSS with High Fat Diet-Induced C57BL/6N Mice

The anticancer effects of Shinan (Shinan-South Korea) sea salts on azoxymethane (AOM)/dextran sodium sulfate (DSS) with high fat diet (HFD)-induced colon cancer and obesity in C57BL/6N mice were studied. We prepared three types of sea salt: generally manufactured sea salt (GS), generally manufactured after filtering seawater (FS), and manufactured with only new seawater (NS). Sea salt intake increased colon length and reduced colon length/weight ratio, tumor number, and progression of colon cancer in colon tissue. The differently prepared sea salts also ameliorated liver injury. In addition, the mineral composition of each salt was different. Moreover, the sea salts enhanced activation of natural killer cell (CD56) expression in colon and spleen tissues. However, the mineral compositions of sea salts were not simply associated with anticancer effects in AOM/DSS+HFD induced mice. Thus, the anticolorectal cancer effects of sea salts may be mediated by different factors, which remain to be identified.

Efficacy of Sea Salt-Based Mouthwash and Xylitol in Improving Oral Hygiene among Adolescent Population: A Pilot Study

The scientific community has definitely demonstrated the importance of the use of mouthwash in daily oral hygiene. In our pilot study, we tested the effectiveness of a novel mouth rinse containing sea salt, xylitol, and lysozyme. Streptococcus mutans (S. mutans) growth, and plaque index in adolescent patients aged 14-17 years, were observed. The bacterial load was investigated by in vitro microbiological analysis; the plaque index was assessed through the O'Leary's Plaque Control Record (PCR). The study has shown that the use of a sea salt-based mouthwash in daily oral hygiene reduces the bacterial levels of S. mutans (p < 0.01) linked to the combined action of xylitol and lysozyme, together with the action of sea salt. Our preliminary data confirm and improve the main results reported in the scientific literature on the importance of the use of xylitol, lysozyme, and sea salt in oral health.

The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard to mixing and extension properties, SS and FS presented a strengthening effect, whereas SD presented a weakening one. SS and FS presented a positive effect on dough stability, energy and resistance, whereas SD presented a negative one. On the Amylograph, peak viscosity increased by SS and FS addition and decreased when SD was incorporated in the dough recipe. During fermentation, dough development and gas production in the dough system increased after SS and SD addition, whereas they decreased after FS addition. Response surface methodology (RSM) was used to investigate the effect of independent variables on the rheological properties of the dough. Mathematical models between the independent variables, SS, SD and FS, and the dependent variables, represented by the rheological values of the dough, were obtained. The best formulation obtained was of 0.30 g/100 g SS, 0.50 g/100 g SD and 1.02 mL/100 g FS addition with a 0.618 desirability value, following Derringer's desirability function approach. For this formulation, bread quality characteristics were better appreciated than for those obtained for the control sample, in which 1.5% NaCl was incorporated in wheat flour.

Microplastics in Food: A Review on Analytical Methods and Challenges

Human exposure to microplastics contained in food has become a significant concern owing to the increasing accumulation of microplastics in the environment. In this paper, we summarize the presence of microplastics in food and the analytical methods used for isolation and identification of microplastics. Although a large number of studies on seafood such as fish and shellfish exist, estimating the overall human exposure to microplastics via food consumption is difficult owing to the lack of studies on other food items. Analytical methods still need to be optimized for appropriate recovery of microplastics in various food matrices, rendering a quantitative comparison of different studies challenging. In addition, microplastics could be added or removed from ingredients during processing or cooking. Thus, research on processed food is crucial to estimate the contribution of food to overall human microplastic consumption and to mitigate this exposure in the future.

Experimental study on HCl uptake by MgCl2 and sea salt under humid conditions

We studied HCl uptake by MgCl2 and sea salt over a relative humidity (RH) range from 0% to 34% at 278-313 K using a differential bead-filled flow tube coupled to a high-pressure chemical ionization mass spectrometer. The results showed that dry MgCl2 and sea salt are essentially inert to gaseous HCl with a probability of less than 10-6 . However, under humid conditions, HCl was found to be efficiently taken up by wet inorganic surfaces. The HCl uptake coefficient for MgCl2 and sea salt increased squarely with RH, reaching a value of 0.00123 and 0.00171, respectively, at 29% RH and 298 K. Such wetting behavior is even enhanced at elevated temperatures, with the coefficient reaching 0.00208 and 0.00239, respectively, at 313 K. Based on the study of the dependence of γHCl on the initial HCl concentration, we estimate γHCl as 0.012 at 24% RH at a typical HCl concentration in the troposphere. In addition, the observation of the remarkable enhancement in the OH uptake by the HCl-treated salts agrees with the results of our previous investigation, which suggested that water absorption on salts enhances γOH by lowering the surface pH. The proposed mechanism of HCl uptake by sea salt aerosol has implications for ozone production in the marine boundary layer.

The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties

The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)'s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and therefore the technological process of the bakery products, it is important to evaluate these properties. This study analyzes the effect of sea salt with low sodium content (SS) and dry sourdough from wheat flour (SD) as substitutes for sodium chloride on dough rheological properties and on mixing, extension, pasting, and fermentation process by using Farinograph, Extensograph, Amylograph, Falling Number, and Rheofermentometer devices. The results were analyzed using response surface methodology. SS presented a strengthening effect on the gluten network whereas SD presented a weakening one. On extension properties, SS and SD presented a significant positive effect (p < 0.01) on resistance to extension (R50) and maximum resistance to extension (Rmax) values. For pasting properties, SS increased peak viscosity and falling number values whereas SD decreased them. On fermentation properties, SS decreased the maximum height of gaseous production and total CO2 volume production and increased the retention coefficient whereas SD presented an antagonistic effect on these parameters.

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

This research aimed to study the influence of different brining processes with iodized and noniodized salt on mineral content, microbial biodiversity, sensory evaluation and color change of natural fermented table olives. Fresh olives of Olea europaea Carolea and Leucocarpa cvs. were immersed in different brines prepared with two different types of salt: the PGI "Sale marino di Trapani", a typical sea salt, well known for its taste and specific microelement content, and the same salt enriched with 0.006% of KIO₃. PGI sea salt significantly enriches the olive flesh in macroelements as Na, K and Mg, and microelements such as Fe, Mn, Cu and Zn. Instead, Ca decreases, P remains constant, while iodine is present in trace amounts. In the olives fermented in iodized-PGI sea salt brine, the iodine content reached values of 109 μg/100 g (Carolea cv.) and 38 μg/100 g (Leucocarpa cv.). The relationships between the two varieties and the mineral composition were explained by principal component analysis (PCA) and cluster analysis (CA). Furthermore, analyzing the fermenting brines, iodine significantly reduces the microbial load, represented only by yeasts, both in Carolea cv. and in Leucocarpa cv. Candida is the most representative genus. The sensory and color properties weren't significantly influenced by iodized brining. Only Carolea cv. showed significative difference for b* parameter and, consequently, for C value. Knowledge of the effects of iodized and noniodized brining on table olives will be useful for developing new functional foods, positively influencing the composition of food products.

Modelling artificial sea salt emission in large eddy simulations

We study the dispersion of sea salt particles from artificially injected sea spray at a cloud-resolving scale. Understanding of how different aerosol processes affect particle dispersion is crucial when designing emission sources for marine cloud brightening. Compared with previous studies, we include for the first time an explicit treatment of aerosol water, which takes into account condensation, evaporation and their effect on ambient temperature. This enables us to capture the negative buoyancy caused by water evaporation from aerosols. Additionally, we use a higher model resolution to capture aerosol loss through coagulation near the source point. We find that, with a seawater flux of 15 kg s(-1), the cooling due to evaporation can be as much as 1.4 K, causing a delay in particle dispersion of 10-20 min. This delay enhances particle scavenging by a factor of 1.14 compared with simulations without aerosol water. We further show that both cooling and particle dispersion depend on the model resolution, with a maximum particle scavenging efficiency of 20% within 5 h after emission at maximum resolution of 50 m. Based on these results, we suggest further regional high-resolution studies which model several injection periods over several weeks.