Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

Development of new chocolate formulations by incorporating spray-dried and liposomal encapsulates of ground ivy (Glechoma hederacea L.) polyphenolic extract

In present study, innovative chocolates with spray-dried and liposomal encapsulates of ground ivy extract were developed. Encapsulates, whose morphology was studied by scanning electron (SEM) and atomic force (AFM) microscopy, were incorporated into chocolate in two ways - by direct addition into prepared chocolate mass and by addition of cocoa butter in which the encapsulates were previously homogenized. Chocolates were characterized by determination of bioactive profile and release kinetics of encapsulated polyphenols simulating in vitro digestion. Physical characterization included determination of rheological, textural and melting parameters, while sensory analysis evaluated appearance, acoustics, texture and taste. Chocolates were enriched with ground ivy polyphenols, including chlorogenic, rosmarinic acid and rutin. Prior homogenization of encapsulates in cocoa butter resulted in decrease in Casson yield stress and viscosity of chocolates, but also in higher sensory evaluations of visual appearance. The maximum melting temperature of chocolates remained within the narrow range 30.4-31.6 °C.

Nutritional, Phytochemical, and Antimicrobial Properties of Carica papaya Leaves: Implications for Health Benefits and Food Applications

BACKGROUND

Papaya leaves (PLs) are known for their therapeutic benefits and traditional use in treating inflammation, infections, and various health conditions. Rich in bioactive compounds, PLs are studied for their potential applications in functional foods. This study analyzed their nutritional, phytochemical, structural, thermal, and antimicrobial properties to evaluate their role as a health-promoting ingredient.

METHODS

Phytochemicals were quantified spectrophotometrically and identified via GC-MS. Antioxidant activity was assessed using DPPH and FRAP assays. Mineral content was determined using ICP-OES. Structural and thermal properties were evaluated using FTIR, XRD, and calorimetry, and antimicrobial activity was tested via the agar well diffusion method.

RESULTS

PLs contained 25.75% crude protein, 41.49% carbohydrates, and high levels of flavonoids (21.00 mg QE/g), phenolics (8.85 mg GAE/g), and tannins (430 mg TAE/g). Antioxidant assays confirmed strong free radical scavenging potential. Mineral analysis showed abundant K, Ca, Mg, Na, and Fe (4071, 1079, 789.2, 361.2, and 228.2 mg/kg, respectively). Structural and thermal analysis revealed bioactive functional groups, 23.9% crystallinity, and thermal degradation characteristics. PLs exhibited antimicrobial activity, inhibiting E. coli, S. aureus, B. subtilis, and K. pneumoniae with zones of 22.05-25.15 mm.

CONCLUSIONS

PLs demonstrate strong nutritional, antioxidant, and antimicrobial properties, supporting their inclusion in functional food.

Degradation of (1→3)(1→6)-α-D-dextran by ultrasound: Molecular weight, viscosity and kinetics

The (1→3)(1→6)-α-D-dextran (alternating dextran) produced by Leuconostoc citreum SK24.002 is a novel functional exopolysaccharide, and its low molecular weight derivatives have potential applications in the food, pharmaceutical, and chemical industries. In this work, we used sonication, a green polysaccharide disruption method, to study the degradation process of this dextran by changing the intensity and duration of the sonication treatment and the concentration of the dextran solution. The molecular weight and viscosity of the dextran products were measured with a high-performance size exclusion column chromatography-multi-angle laser light scattering-refractive index system and by rheometry, respectively. The degradation efficiency of dextran was directly affected by the duration and intensity of the ultrasonic treatment and the concentration of the dextran solution. The polydispersity index fluctuated as the duration of the sonication treatment increased. The combination of a high intensity (672 W/cm2) and long (120 min) sonication treatment and a low solution concentration (3 g dextran/100 mL) was most effective for reducing the apparent and complex viscosities of dextran. The storage modulus of dextran was always slightly larger than its loss modulus, indicating that it formed a gel-like structure. The second-order kinetic model (1/Mwt - 1/Mw0 = kt) was the best fit to explain the degradation dynamics of dextran by sonication at intensities of 168 W/cm2-834 W/cm2 and with dextran solution concentrations of 1 g/100 mL - 7 g/100 mL. Our findings show that sonication is an effective way to reduce the molecular weight of alternating dextran.

Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric (Curcuma longa Linn.) beverage

Turmeric (Curcuma longa) is a highly nutritious rhizomatous herbaceous plant with remarkable chemical composition and biologically active compounds. This study aimed to evaluate the turmeric, ginger and lemon blend as a fermentable substrate by lactic acid bacteria to develop a fermented nondairy beverage. Results showed that turmeric blend (turmeric 2% w/v, ginger 1.5% v/v, 5% v/v) was an excellent matrix for lactic acid bacteria growth and fermentation dramatically increased total phenolic, flavonoid content and antioxidants capacities impacting the color and sensory properties. Moreover, the formulated fermented turmeric blend was stable for more than 90 days at 4 °C with a healthy bacterial population and nutraceutical stability. Turmeric beverage also inhibited the growth of Caco-2 and MOLT 4 cancerous cell lines in a dosage and time-reliant manner. This way, lactic acid fermentation can be considered as an appropriate tool for developing turmeric based novel bio-intervention with enhanced bioactivity and antagonistic efficacy against recurring food-borne pathogen in this post-antibiotic era.

Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion

The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.80 to 22.16 g/100 g. It was also shown to have a high dietary fiber content, ranging from 8.35 to 9.20 g/100 g. The main fraction of dietary fiber in the tested samples was insoluble fiber, which accounted for approximately 89% of the total fiber content. In addition, noteworthy is the high digestibility of the protein, reaching approximately 95% for the potato fiber used in the formulation, and about 85% for the oat fiber. Produced PBBs also provide significant amounts of iron, with the use of an organic iron source greatly increasing its quantity in the final product. The analyzed antioxidant properties before and after the digestion process showed a tenfold increase in biological activity after digestion, indicating that the examined PBBs may counteract oxidative stress. Analyzing the chemical and biological properties, it is impossible not to assess consumer attractiveness. It has been shown that PBB1, which contains potato fiber and powdered sprouts enriched with ferritin, received the highest attractiveness ratings among respondents.

Research on Bitter Peptides in the Field of Bioinformatics: A Comprehensive Review

Bitter peptides are small molecular peptides produced by the hydrolysis of proteins under acidic, alkaline, or enzymatic conditions. These peptides can enhance food flavor and offer various health benefits, with attributes such as antihypertensive, antidiabetic, antioxidant, antibacterial, and immune-regulating properties. They show significant potential in the development of functional foods and the prevention and treatment of diseases. This review introduces the diverse sources of bitter peptides and discusses the mechanisms of bitterness generation and their physiological functions in the taste system. Additionally, it emphasizes the application of bioinformatics in bitter peptide research, including the establishment and improvement of bitter peptide databases, the use of quantitative structure-activity relationship (QSAR) models to predict bitterness thresholds, and the latest advancements in classification prediction models built using machine learning and deep learning algorithms for bitter peptide identification. Future research directions include enhancing databases, diversifying models, and applying generative models to advance bitter peptide research towards deepening and discovering more practical applications.

Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2-8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product's characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee

To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee's aroma score by 3.0-4.0 points and increase the flavour score by 2.1-3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0-4.0 points on aroma and 2.1-3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation.

Structural, functional properties, and in vitro digestibility of sunflower protein concentrate as affected by extraction method: Isoelectric precipitation vs ultrafiltration

This study was the first to compare the structural features, functional properties and in vitro digestibility of two protein concentrates produced from defatted sunflower meal via two different three-stage processes (chlorogenic acid removal-alkaline extraction-isoelectric precipitation versus chlorogenic acid removal-alkaline extraction-ultrafiltration; concentrates termed AI-SPC and AU-SPC, respectively). Compared with AI-SPC, AU-SPC with a darker brown color had much higher protein recovery yield and purity, much higher solubility at pH 4-7, higher oil-holding capacity, greater emulsifying and foaming capacities at pH 7 and 9, and slightly lower foaming capacity at pH 3. The bioavailability was higher for AU-SPC after oral-gastric-intestinal digestion. Moreover, AI-SPC occurred as clumps/lumps of particles, whilst AU-SPC appeared as flat blocks with continuous surfaces. AU-SPC was more negatively charged, and had a smaller particle size, less β-sheet, more β-turn, slightly more α-helix structure. These results confirmed the close relationship between protein production methods and its functional properties and digestibility.

Effect of modifying pumpkin preparation on oral processing of breads

There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties.

The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés

The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.

What Technological and Economic Elements Must be Addressed to Support the Affordability, Accessibility, and Desirability of Alternative Proteins in LMIC?

Populations in low- and middle-income countries (LMIC) typically consume less than the recommended daily amount of protein. Alternative protein (AP) sources could help combat malnutrition, but this requires careful consideration of elements needed to further establish AP products in LMIC. Key considerations include technological, nutritional, safety, social, and economic challenges. This perspective analyzes these considerations in achieving dietary diversity in LMIC, using a combination of traditional and novel protein sources with high nutritional value, namely, soy, mycoprotein, and cultivated meat. Technological approaches to modulate the technofunctionality and bitter off-tastes of plant-sourced proteins facilitate processing and ensure consumer acceptance. Economic considerations for inputs, infrastructure for production, and transportation represent key elements to scale up AP. Dietary diversification is indispensable and LMIC cannot rely on plant proteins alone to provide adequate protein intake sustainably. Investments in infrastructure and innovation are urgently needed to offer diverse sources of protein in LMIC.

Mastering the art of taming: Reducing bitterness in fish by-products derived peptides

Processed fish by-products are valuable sources of peptides due to their high protein content. However, the bitterness of these peptides can limit their use. This review outlines the most recent advancements and information regarding the reduction of bitterness in fish by-products derived peptides. The sources and factors influencing bitterness, the transduction mechanisms involved, and strategies for reducing bitterness are highlighted. Bitterness in peptides is mainly influenced by the source, preparation method, presence of hydrophobic amino acid groups, binding to bitter receptors, and amino acid sequence. The most widely utilized techniques for eliminating bitterness or enhancing taste include the Maillard reaction, encapsulation, seperating undesirable components, and bitter-blockers. Finally, a summary of the current challenges and future prospects in the domain of fish by-products derived peptides is given. Despite some limitations, such as residual bitterness and limited industrial application, there is a need for further research to reduce the bitterness of fish by-products derived peptides. To achieve this goal, future studies should focus on the technology of fish by-products derived peptide bitterness diminishment, with the aim of producing high-quality products that meet consumer expectations.

Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications-A Review

The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.

Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates

The aversive bitter taste of pea protein ingredients limits product acceptability. Compounds contributing to the bitter perception of pea protein isolates were investigated. Off-line multi-dimensional sensory-guided preparative liquid chromatography fractionation of a 10% aqueous PPI solution revealed one main bitter compound that was identified by Fourier transform ion cyclotron resonance mass spectrometry and de novo tandem mass spectrometry (MS/MS) sequencing as the 37 amino acid peptide PA1b from pea albumin and further confirmed by synthesis. Quantitative MS/MS analysis reported that the concentration of the bitter peptide was 129.3 mg/L, which was above the determined bitter sensory threshold value of 3.8 mg/L and in agreement with the perceived bitter taste of the sample.

The effect of carboxymethyl cellulose and β-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract

Bitter gourd extract (BGE) is rich in antioxidants and anti-diabetic components that promote good human health; however, its bitter taste makes it challenging to use in food. In this study, the effect of carboxymethyl cellulose and β-cyclodextrin (β-CD) on the bitterness and properties of BGE were investigated. The bitterness intensity was evaluated by the trained sensory panel, and the physicochemical properties were also determined, including viscosity, total saponin, polyphenol content, antioxidant capacity, and α-amylase inhibition activity. It was found that the bitterness of BGE with 0.75%, w/v β-cyclodextrin decreased significantly by more than 90%. Additionally, FTIR, 1 H-NMR, and thermogravimetric analysis of BGE supplemented with β-CD confirmed the formation of a complex between β-CD and components of BGE. The findings of the current study also reveal that debittering agents did not inhibit the bioactivities of BGE.

Heterologous mogrosides biosynthesis in cucumber and tomato by genetic manipulation

Mogrosides are widely used as high-value natural zero-calorie sweeteners that exhibit an array of biological activities and allow for vegetable flavour breeding by modern molecular biotechnology. In this study, we developed an In-fusion based gene stacking strategy for transgene stacking and a multi-gene vector harbouring 6 mogrosides biosynthesis genes and transformed it into Cucumis sativus and Lycopersicon esculentum. Here we show that transgenic cucumber can produce mogroside V and siamenoside I at 587 ng/g FW and 113 ng/g FW, respectively, and cultivated transgenic tomato with mogroside III. This study provides a strategy for vegetable flavour improvement, paving the way for heterologous biosynthesis of mogrosides.

Plant Metabolic Engineering by Multigene Stacking: Synthesis of Diverse Mogrosides

Mogrosides are a group of health-promoting natural products that extracted from Siraitia grosvenorii fruit (Luo-han-guo or monk fruit), which exhibited a promising practical application in natural sweeteners and pharmaceutical development. However, the production of mogrosides is inadequate to meet the need worldwide, and uneconomical synthetic chemistry methods are not generally recommended for structural complexity. To address this issue, an in-fusion based gene stacking strategy (IGS) for multigene stacking has been developed to assemble 6 mogrosides synthase genes in pCAMBIA1300. Metabolic engineering of Nicotiana benthamiana and Arabidopsis thaliana to produce mogrosides from 2,3-oxidosqualene was carried out. Moreover, a validated HPLC-MS/MS method was used for the quantitative analysis of mogrosides in transgenic plants. Herein, engineered Arabidopsis thaliana produced siamenoside I ranging from 29.65 to 1036.96 ng/g FW, and the content of mogroside III at 202.75 ng/g FW, respectively. The production of mogroside III was from 148.30 to 252.73 ng/g FW, and mogroside II-E with concentration between 339.27 and 5663.55 ng/g FW in the engineered tobacco, respectively. This study provides information potentially applicable to develop a powerful and green toolkit for the production of mogrosides.

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.

Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel

The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse-ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check-all-that-apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant-based foods and their increasing appeal to the food industry.

Isolation, identification and characterization of taste peptides from fermented broad bean paste

Pixian broad-bean paste (PBBP) is a famous fermented condiment in China, which may produce abundant flavor peptides during fermentation process. Herein, the tasteful peptides from fermented broad-bean (FB) were separated...

Identification and molecular docking of peptides from Mizuhopecten yessoensis myosin as human bitter taste receptor T2R14 blockers

Bitter taste receptor 14(T2R14) is one of the most widely regulated bitter taste receptors (T2Rs) and plays a vital role in the research of T2R blockers. In this study, potential T2R14 blockers were identified from the myosin of Mizuhopecten yessoensis. Myosin was hydrolyzed in silico by gastrointestinal proteases, and the peptides were obtained. The peptides' biological activity, solubility, and toxicity were predicted, and the potential T2R14 blocking peptides were docked with T2R14. Subsequently, the in vitro T2R14 blocking activity of the selected peptide was verified by an electronic tongue. The results showed that QRPR had T2R14 blocking activity with an IC₅₀ value of 256.69 ± 1.91 μM. Molecular docking analysis suggested the key role of the amino residues Asp168, Leu178, Asn157, and Ile262 in blocking T2R14, and revealed that the amino acid residues of T2R14 bound with the peptide QRPR via electrostatic interaction, hydrophobic interaction, conventional hydrogen bond, and hydrogen bond. The novel T2R14 blocking peptide QRPR is a potential candidate for suppressing bitterness.

Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation

To investigate the bitterness status of asparagus juices during lactic acid fermentation, Limosilactobacillus fermentum Xd, Lacticaseibacillus paracasei Yd, Lactiplantibacillus plantarum 5-7-3, and their various combinations were used for single and mixed fermentation of asparagus juices. The fermentation characteristics and variation of the main bitter substances were studied. For the single and cofermented samples, the viable counts, pH value, and acidity were ranged from 8.33-8.65 lg CFU/mL, 3.58-3.86, and 6.29-6.52 g/kg, respectively. By sensory evaluation, the bitterness of every fermented sample was continuously reduced by at least 77% during fermentation, and the corresponding content of total saponins, flavonoids, and 9 bitter amino acids showed varying degrees of declination. These results suggested that it was feasible to develop novel low-bitter asparagus juices fermented by the lactic acid bacteria used in this study.

The study of citrus-derived flavonoids as effective bitter taste inhibitors

BACKGROUND

The pericarp of citrus in rutaceae is rich in flavonoids that may possess diverse biological activities. Some citrus flavonoids have been used as natural bitterness inhibitors; however, many citrus flavonoid analogues that possess merit taste amelioration functions have not been reported with respect to utilization in food industry.

RESULTS

The effects of 12 citrus flavonoids on the inhibition of the bitter taste of naringin, quinine hydrochloride and stevioside were evaluated both by a sensory panel and electronic tongue analysis. Among the flavonoid compounds evaluated, both neohesperidin dihydrochalcone (NHDC) and neodiosmin were identified to show an excellent bitterness inhibition effect on all three bitterness vehicles tested. The results of the electronic tongue evaluation also showed that the addition of neodiosmin, NHDC or hesperidin dihydrochalcone-7-o-glucoside (HDC-7-G) was able to reduce significantly the bitterness response value of quinine hydrochloride, which is consistent with the sensory panel evaluation. Structure-activity relationship analysis found that the 7-linked neohesperidosyloxy group in the A-ring of the citrus flavonoid skeleton has the best bitterness inhibition effect. In addition, a ternary mixture of NHDC, neodiosmin and naringin, and neodiosmin/β-cyclodextrin was formulated and it demonstrated, for the first time in the flavor improvement of citrus fruit wine, an enhancement of sweetness and a reduction of bitter taste.

CONCLUSION

Twelve citrus flavonoids were found to inhibit the bitter taste of naringin, quinine hydrochloride and stevioside. With respect to the structure-activity relationship analysis, it was found that the 7-linked neohesperidosyloxy group in the A-ring of the citrus flavonoid skeleton possessed the best bitterness inhibition effect. © 2021 Society of Chemical Industry.

Comparing the taste-modifying properties of nanocellulose and carboxymethyl cellulose

The taste-modifying properties of nanofibrillar cellulose (NFC) and carboxymethyl cellulose (CMC) are compared for the first time. The samples were prepared in the form of gels, with and without added sweet and bitter taste components. As viscosity itself is known to affect taste perception, the viscosities of NFC and CMC samples were set to the same level as shear rates commonly found in the oral cavity. A trained panel of 10 assessors evaluated the bitterness and sweetness of the samples. Further, the assessors were given an opportunity to describe the samples in free words. The taste-modifying capacities of the thickening agents were at the same level when sweet compounds were added. However, CMC was better able to reduce the bitterness of quinine hydrochloride than NFC, which did not show any bitterness-reduction ability with the compound. This was unexpected, as our previous studies of NFC showed fairly high binding capacity with quinine. The open-ended responses revealed that the NFC-containing samples had an astringent sensation, while certain assessors observed a sensation of saltiness in the CMC samples. This may explain the inability of NFC to mask the bitterness of quinine hydrochloride, as astringency may act as a bitterness enhancer, while saltiness may suppress it. Both thickening agents were perceived as slightly bitter. Our study reveals the need for further assessment of the orosensory properties of NFC, particularly the magnitude and origin of its astringency, before it can be fully utilized in food industry applications.

Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

Role of the Encapsulation in Bioavailability of Phenolic Compounds

Plant-derived phenolic compounds have multiple positive health effects for humans attributed to their antioxidative, anti-inflammatory, and antitumor properties, etc. These effects strongly depend on their bioavailability in the organism. Bioaccessibility, and consequently bioavailability of phenolic compounds significantly depend on the structure and form in which they are introduced into the organism, e.g., through a complex food matrix or as purified isolates. Furthermore, phenolic compounds interact with other macromolecules (proteins, lipids, dietary fibers, polysaccharides) in food or during digestion, which significantly influences their bioaccessibility in the organism, but due to the complexity of the mechanisms through which phenolic compounds act in the organism this area has still not been examined sufficiently. Simulated gastrointestinal digestion is one of the commonly used in vitro test for the assessment of phenolic compounds bioaccessibility. Encapsulation is a method that can positively affect bioaccessibility and bioavailability as it ensures the coating of the active component and its targeted delivery to a specific part of the digestive tract and controlled release. This comprehensive review aims to present the role of encapsulation in bioavailability of phenolic compounds as well as recent advances in coating materials used in encapsulation processes. The review is based on 258 recent literature references.

Encapsulation of tributyrin by gamma-cyclodextrin: Complexation, spray drying, and in vitro fermentation

Butyrate is a short-chain fatty acid (SCFA) known for support in gastrointestinal (GI) health. Tributyrin (TB) could be used as an alternate source of butyrate. The objectives of this study were to encapsulate TB using gamma-cyclodextrin (CD) by spray-drying and to investigate the physicochemical and the fermentation properties of TB/CD complex. The TB/CD complex precipitated in water with an average stoichiometry of 1:1.3 of TB:CD. At a 1:2 molar ratio of TB:CD, TB was fully retained in the spray-dried TB/CD complex. The spray-dried TB/CD complex showed crystalline structure, supported by both X-ray diffraction spectra and scanning electron microscopy images. The TB/CD complex at 1:2 molar ratio was fermented and several SCFAs, including butyrate, were produced in an in vitro test using piglets' ileal and colonic contents. A dose-dependent increase in the butyrate concentration in both ileum and ascending colon was observed. Approximately, 426 and 1189 μmole butyrate was produced per gram of TB/CD powder at 9 mM treatment in ileum and ascending colon, respectively. Thus, the production of the TB/CD complex using spray drying is feasible and the complex has the potential for food applications to improve intestinal health. PRACTICAL APPLICATION: The findings in this study can be applied to produce encapsulated tributyrin with gamma-cyclodextrin efficiently using spray-drying. The TB/CD complex was highly fermentable and caused an increase in the butyrate concentration in both ileum and ascending colon, which can be incorporated in foods to enhance butyrate delivery to the GI tract to assist gut health.

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.

Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits

Microbial communities are responsible for the unique functional properties of chocolate. During microbial growth, several antimicrobial and antioxidant metabolites are produced and can influence human wellbeing. In the last decades, the use of starter cultures in cocoa fermentation has been pushed to improve nutritional value, quality, and the overall product safety. However, it must be noted that unpredictable changes in cocoa flavor have been reported between the different strains from the same species used as a starter, causing a loss of desirable notes and flavors. Thus, the importance of an accurate selection of the starter cultures based on the biogenic effect to complement and optimize chocolate quality has become a major interest for the chocolate industry. This paper aimed to review the microbial communities identified from spontaneous cocoa fermentations and focused on the yeast starter strains used in cocoa beans and their sensorial and flavor profile. The potential compounds that could have health-promoting benefits like limonene, benzaldehyde, 2-phenylethanol, 2-methylbutanal, phenylacetaldehyde, and 2-phenylethyl acetate were also evaluated as their presence remained constant after roasting. Further research is needed to highlight the future perspectives of microbial volatile compounds as biomarkers to warrant food quality and safety.