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Chu X, Zhu W, Li X, Su E, Wang J. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques. Food Res Int 2024; 183:114234. [PMID: 38760147 DOI: 10.1016/j.foodres.2024.114234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 05/19/2024]
Abstract
Bitterness is one of the five basic tastes generally considered undesirable. The widespread presence of bitter compounds can negatively affect the palatability of foods. The classification and sensory evaluation of bitter compounds have been the focus in recent research. However, the rigorous identification of bitter tastes and further studies to effectively mask or remove them have not been thoroughly evaluated. The present paper focuses on identification of bitter compounds in foods, structural-based activation of bitter receptors, and strategies to reduce bitter compounds in foods. It also discusses the roles of metabolomics and virtual screening analysis in bitter taste. The identification of bitter compounds has seen greater success through metabolomics with multivariate statistical analysis compared to conventional chromatography, HPLC, LC-MS, and NMR techniques. However, to avoid false positives, sensory recognition should be combined. Bitter perception involves the structural activation of bitter taste receptors (TAS2Rs). Only 25 human TAS2Rs have been identified as responsible for recognizing numerous bitter compounds, showcasing their high structural diversity to bitter agonists. Thus, reducing bitterness can be achieved through several methods. Traditionally, the removal or degradation of bitter substances has been used for debittering, while the masking of bitterness presents a new effective approach to improving food flavor. Future research in food bitterness should focus on identifying unknown bitter compounds in food, elucidating the mechanisms of activation of different receptors, and developing debittering techniques based on the entire food matrix.
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Affiliation(s)
- Xinyu Chu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Wangsheng Zhu
- Engineering Technology Research Center for Plant Cell of Anhui Province, West Anhui University, Anhui 237012, China
| | - Xue Li
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Erzheng Su
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jiahong Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
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Liu B, Li N, Chen F, Zhang J, Sun X, Xu L, Fang F. Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates. Compr Rev Food Sci Food Saf 2022; 21:5153-5170. [PMID: 36287032 DOI: 10.1111/1541-4337.13050] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/14/2022] [Accepted: 09/04/2022] [Indexed: 01/28/2023]
Abstract
Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that have potential benefits for human health. However, the bitter-tasting hydrophobic peptides in protein hydrolysates negatively affect the sensory quality of resulting products and limit their utilization in food and pharmaceutical industries. The approaches to reduce, mask, and remove bitter taste from protein hydrolysates have been extensively reported. This review paper focuses on the advances in the knowledge regarding the structure-bitterness relationship of peptides, the release mechanism of bitter peptides, and the debittering methods for protein hydrolysates. Bitter tastes generating with enzymatic hydrolysis of protein is influenced by the type, concentration, and bitter taste threshold of bitterness peptides. A "bell-shaped curve" is used to describe the relationship between the bitterness intensity of the hydrolysates and the degree of hydrolysis. The bitter receptor perceives bitter potencies of bitter peptides by the hydrophobicity recognition zone. The intensity of bitterness is influenced by hydrophobic and electronic properties of amino acids and the critical spatial structure of peptides. Compared to physicochemical debittering (i.e., selective separation, masking of bitter taste, encapsulation, Maillard reaction, and encapsulation) and other biological debittering (i.e., enzymatic hydrolysis, enzymatic deamidation, plastein reaction), enzymatic hydrolysis is a promising debittering approach as it combines protein hydrolyzation and debittering into a one-step process, but more work should be done to advance the knowledge on debittering mechanism of enzymatic hydrolysis and screening of suitable proteases. Further study can focus on combining physicochemical and biological approaches to achieve high debittering efficiency and produce high-quality products.
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Affiliation(s)
- Boye Liu
- College of Food Science and Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan Province, 450001, People's Republic of China
| | - Nana Li
- College of Food Science and Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan Province, 450001, People's Republic of China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan Province, 450001, People's Republic of China
| | - Jingsi Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu Province, 210014, People's Republic of China
| | - Xiaorui Sun
- College of Food Science and Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou, Henan Province, 450001, People's Republic of China
| | - Lei Xu
- Nestlé Product Technology Center, Nestlé Health Science, Bridgewater, NJ, 08807, USA
| | - Fang Fang
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA
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Benavent C, Torrado-Salmerón C, Torrado-Santiago S. Development of a Solid Dispersion of Nystatin with Maltodextrin as a Carrier Agent: Improvements in Antifungal Efficacy against Candida spp. Biofilm Infections. Pharmaceuticals (Basel) 2021; 14:ph14050397. [PMID: 33922089 PMCID: PMC8143483 DOI: 10.3390/ph14050397] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/13/2021] [Accepted: 04/19/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to improve the treatment of Candida albicans biofilms through the use of nystatin solid dispersions developed using maltodextrins as a hyperosmotic carrier. Characterization studies by differential scanning calorimetry, X-ray diffraction, dissolution studies, and particle size analysis were performed to evaluate changes in nystatin crystallinity. Antifungal activity and anti-biofilm efficacy were assessed by microbiological techniques. The results for nystatin solid dispersions showed that the enhancement of antifungal activity may be related to the high proportions of maltodextrins. Anti-biofilm assays showed a significant reduction (more than 80%) on biofilm formation with SD-N:MD [1:6] compared to the nystatin reference suspension. The elaboration process and physicochemical properties of SD-N:MD [1:6] could be a promising strategy for treatment of Candida biofilms.
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Affiliation(s)
- Carlos Benavent
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain; (C.B.); (C.T.-S.)
| | - Carlos Torrado-Salmerón
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain; (C.B.); (C.T.-S.)
| | - Santiago Torrado-Santiago
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain; (C.B.); (C.T.-S.)
- Instituto Universitario de Farmacia Industrial, Complutense University, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain
- Correspondence: ; Tel.: +34-091-394-1620
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Cosson A, Blumenthal D, Descamps N, Souchon I, Saint-Eve A. Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Res Int 2021; 141:110151. [DOI: 10.1016/j.foodres.2021.110151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/22/2022]
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Dridi W, Bordenave N. Pine Bark Phenolic Extracts, Current Uses, and Potential Food Applications: A Review. Curr Pharm Des 2020; 26:1866-1879. [PMID: 32048960 DOI: 10.2174/1381612826666200212113903] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/18/2019] [Indexed: 12/20/2022]
Abstract
PURPOSE To summarize the main findings from research on food uses of Pine Bark Phenolic Extracts (PBPE), their origin, methods of extraction, composition, health effects, and incorporation into food products. METHODS A narrative review of all the relevant papers known to the authors was conducted. RESULTS PBPE are mainly extracted from the bark Pinus pinaster. They are generally rich in procyanidins and their effects on health in the form of nutritional supplements include effect on some forms of cancer, on diabetes, on eye and skin health. Their method of extraction influences greatly their composition and yield, and commercially suitable methods are still to be developed. Incorporation into food products raises challenges related to bioavailability and subsequent bioactivity and sensory properties of the final products. CONCLUSION PBPE represent an opportunity for the development of functional foods with phenolic-rich bioactive compounds.
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Affiliation(s)
- Wafa Dridi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
| | - Nicolas Bordenave
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
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Timm TG, de Lima GG, Matos M, Magalhães WLE, Tavares LBB, Helm CV. Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14464] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Thaynã Gonçalves Timm
- Laboratório de Processamento de Alimentos Departamento de Engenharia Química Universidade Regional de Blumenau Blumenau Brazil
| | - Gabriel Goetten de Lima
- Programa de Pós‐Graduação em Engenharia e Ciência dos Materiais ‐ PIPE Universidade Federal do Paraná Curitiba Brazil
- Materials Research Institute Athlone Institute of Technology Athlone Ireland
| | - Mailson Matos
- Programa de Pós‐Graduação em Engenharia e Ciência dos Materiais ‐ PIPE Universidade Federal do Paraná Curitiba Brazil
| | | | - Lorena Benathar Ballod Tavares
- Laboratório de Processamento de Alimentos Departamento de Engenharia Química Universidade Regional de Blumenau Blumenau Brazil
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Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices. Foods 2020; 9:foods9040395. [PMID: 32235577 PMCID: PMC7231121 DOI: 10.3390/foods9040395] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/26/2020] [Accepted: 03/26/2020] [Indexed: 12/21/2022] Open
Abstract
Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma-sweetness-viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0-1 mL/kg), sucrose (2.5%-7.5% w/w) and pectin (0%-0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.
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Wang Y, Selomulya C. Spray drying strategy for encapsulation of bioactive peptide powders for food applications. ADV POWDER TECHNOL 2020. [DOI: 10.1016/j.apt.2019.10.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Qian X, Ge L, Yuan K, Li C, Zhen X, Cai W, Cheng R, Jiang X. Targeting and microenvironment-improving of phenylboronic acid-decorated soy protein nanoparticles with different sizes to tumor. Am J Cancer Res 2019; 9:7417-7430. [PMID: 31695777 PMCID: PMC6831295 DOI: 10.7150/thno.33470] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Accepted: 08/11/2019] [Indexed: 01/28/2023] Open
Abstract
It is essential for nanoparticles to delivery drugs accurately and penetrate deeply to tumor. However, complicated tumor microenvironment such as elevated tumor interstitial fluid pressure (IFP) and solid stress reduces the transport efficiency of nanomedicines in tumor. Methods: We herein report a drug delivery system of phenylboronic acid-decorated soy protein nanoparticles with the size of 30 nm, 50 nm and 150 nm. In vitro examinations including cytotoxicity, cellular uptake and penetration in multicellular tumor spheroids and in vivo observations including IFP and tumor solid stress measurements and antitumor activity were performed. Results: It was found that phenylboronic acid moiety could endow the nanoparticles actively targeting affinity to sialic acid (SA) which overexpressed in tumor cells. Simultaneously soy protein could improve tumor microenvironment such as reduction of IFP and tumor stress. Among the soy protein nanoparticles with different sizes, 30 nm-sized nanoparticles showed the best cellular uptake and highest cytotoxicity in vitro after loading doxorubicin (DOX). In vivo, 30 nm-sized nanoparticles showed the best tumor microenvironment improvement efficiency, leading to the enhanced drug accumulation and antitumor efficiency when combination with DOX. Conclusion: Our study introduces a bioactive nanoparticulate design strategy to actively target and significantly improve tumor microenvironment for enhanced cancer therapy.
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Fu Y, Chen J, Bak KH, Lametsch R. Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14037] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yu Fu
- Department of Food Science Faculty of Science University of Copenhagen Rolighedsvej 26 Frederiksberg C 1958 Denmark
| | - Jingru Chen
- Department of Food Science Faculty of Science University of Copenhagen Rolighedsvej 26 Frederiksberg C 1958 Denmark
- College of Food Science and Nutritional Engineering China Agricultural University No. 17 Qinghua East Road, Haidian District Beijing 100083 China
| | - Kathrine H. Bak
- Department of Food Science Faculty of Science University of Copenhagen Rolighedsvej 26 Frederiksberg C 1958 Denmark
| | - René Lametsch
- Department of Food Science Faculty of Science University of Copenhagen Rolighedsvej 26 Frederiksberg C 1958 Denmark
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