Potential utilization of seaweed-derived fusion salt in human diet

• Fusion products of seaweed-derived salt tested for their acceptance in daily diet. • Most desired fusion product reported attitude score of 5.94. • This fusion product has 57.2 times higher antioxidant activity than common edible salt. • This fusion product has 154.38 times more ‘K’ than common edible salt. • The heavy metal content of the fusion product was found to be within the permissible limit. The potential use of seaweed-derived salt is well known. This salt is low in sodium. Incorporating for replacement of sodium chloride salt considerable health benefits like lowering hypertension, and reducing incidences of cardio-vascular diseases. An off- flavour odour and taste make it not so preferred in daily diet. The present study aimed at formulating fusion products of seaweed salt with black salt (kiln-fired salt), rock salt (halite deposit), and raw salt (freshly harvested from saltpan) in different proportions [25:75. 50:50, and 75:25-weight-to-weight ratio]. The favoured fusion product was seaweed salt: black salt (25:75), with a total antioxidant activity (TAC) (11.44 ± 1.46 μg g −1 ) and cupric reducing antioxidant capacity (CUPRAC) (45.75 ± 2.07 μg g −1 ). Further, mineral characterisation, electronic tongue and electronic nose analyses has been performed. The data were cross-validated through volunteer's attitude score by using 9-point hedonic scale on which seaweed salt:black salt (25:75) scored 5.94. Among the macro-elements, ‘Na’ was highest (70.66 ± 8.65 mg g −1 ) with Na-to-K ratio 4.26; whereas among the micro-elements, ‘Fe’ was highest (7.71 ± 0.73 mg 100 g −1 ). Arsenic and lead were below detectable levels while other heavy metals, namely Cr, Co, Cd, and Hg were within permissible limit. E-nose analysis revealed the presence of nine potential volatile compounds, while e-tongue analysis for saltiness, bitterness, umami, and sourness reported 8.40, 6.00, 4.60, and 5.30 on a scale of 10 respectively. Thus favoured product seaweed salt: black salt (25:75) seems preferred for consumption than pure seaweed salt.