Bitter Masking Research Articles

Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study

While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance. Vegetable based green smoothies are often neglected due to their bitter and unpleasant taste or are masked with sweet fruits. This study investigates consumers' liking of 3 different smoothies with equal amounts of bitter lettuce and apple, but different portions of sweet apple juice, resulting in a decreasing bitter-compound-to-sugar ratio. Liking (9-point scales) of odor and taste, flavor perception (check-all-that-apply) and texture (just-about-right scale) were evaluated by 67 consumers. In the sweetest smoothie the descriptor ‘bitter’ was chosen almost 4 times less frequently than in the smoothie with the lowest sugar concentrations (medium effect size; Cohens D: 0.569). Detailed knowledge of bitter masking thresholds may help to balance between bitter masking and limited use of highly caloric ingredients in healthy green smoothies.

Phenolic Acid-β-Cyclodextrin Complexation Study to Mask Bitterness in Wheat Bran: A Machine Learning-Based QSAR Study.

The need to solvate and encapsulate hydro-sensitive molecules drives noticeable trends in the applications of cyclodextrins in the pharmaceutical industry, in foods, polymers, materials, and in agricultural science. Among them, β-cyclodextrin is one of the most used for the entrapment of phenolic acid compounds to mask the bitterness of wheat bran. In this regard, there is still a need for good data and especially for a robust predictive model that assesses the bitterness masking capabilities of β-cyclodextrin for various phenolic compounds. This study uses a dataset of 20 phenolic acids docked into the β-cyclodextrin cavity to generate three different binding constants. The data from the docking study were combined with topological, topographical, and quantum-chemical features from the ligands in a machine learning-based structure-activity relationship study. Three different models for each binding constant were computed using a combination of the genetic algorithm (GA) and multiple linear regression (MLR) approaches. The developed ML/QSAR models showed a very good performance, with high predictive ability and correlation coefficients of 0.969 and 0.984 for the training and test sets, respectively. The models revealed several factors responsible for binding with cyclodextrin, showing positive contributions toward the binding affinity values, including such features as the presence of six-membered rings in the molecule, branching, electronegativity values, and polar surface area.

An oral gel suitable for swallowing: The effect of micronization on the gel properties and microstructure of κ-carrageenan

κ-Carrageenan (κ-Car) is an important material for preparing food gels and hydrogels. However, κ-Car gel has issues with high hardness and low water-holding capacity. Modification strategy of micronization is proposed for the first time to explore its influence on texture properties and gelling process of κ-Car gel, and to investigate the feasibility of κ-Car as a food matrix with low strength. κ-Car undergoing 60 min of micronization, the d(0.9) decreased by 79.33 %, SBET and Vtotal increased by 89.23 % and 95.27 %. The swelling rate and degree of gelling process increased significantly, and the microstructure changed from loose large pores to dense small pores resembling a “honeycomb”. Importantly, the hardness of gel-60, Milk-60 and PNS-60 decreased by 72.52 %, 49.25 % and 81.37 %. In addition, WHC of gel-60, Milk-60 and PNS-60 was improved. IDDSI tests showed that κ-Car gels, milk gels and PNS gels can be categorized as level 6 (soft and bite-sized), except for PNS-60, which belongs to level 5 (crumbly and moist). Furthermore, the texture and bitter masking effect of milk gels and PNS gels were improved. In conclusion, this study demonstrated that micronization can be a novel approach to improve the gel properties of κ-Car, laying the groundwork for developing dysphagia foods.

Discovery of bitter masking compounds from Allspice (Pimenta dioica) using sensory guided isolation

Bitter substances in functional foods and beverages can act as nutraceuticals, offering potential health benefits. However, their unpleasant sensory impact reduces the consumption of these foods. Consequently, the discovery of bitter masking compounds is crucial for enhancing the intake of bioactive compounds in functional foods and beverages. Bitter taste is mediated by TAS2Rs, a sub-family of G-protein-coupled receptors. TAS2R14 is especially pivotal in the perception of bitterness, as it is one of the most broadly tuned bitter receptors. In this study, allspice was extracted and purified to yield five single compounds based on sensory guided fractionation. The structures of each compound were determined based on nuclear magnetic resonance (NMR) and high-resolution mass spectrometry (HR-MS). In a sensory evaluation, compound 1 exhibited bitter masking activity against quinine. Molecular docking analysis revealed that compound 1 could act as an antagonist of the TAS2R14 bitter receptor.

Spray-drying stabilization of oleaster-seed bioactive peptides within biopolymers: Pan-bread formulation and bitterness-masking

In this study, oleaster seed hydrolysates (OSH) were prepared using different enzymes (Alcalase, trypsin, pancreatin, and pepsin). As a result, OSH generated by Alcalase was chosen for microencapsulation because it displayed the highest nutritional, biological, techno-functional, and antibacterial activities. The impact of spray-drying encapsulation using various biopolymeric carriers (Maltodextrin (MD), combination of MD with gum Arabic (GA), whey protein concentrate (WPC), and Pectin (P)) was then assessed in terms of production yield, physicochemical, functional, and morphological characteristics of the encapsulated OSH. Among the spray-dried samples, the powders produced by MD-WPC had the highest yield (57.40%), lowest hygroscopicity (26.03%), proper radical scavenging for DPPH− (82.8%) and ABTS+ (90.7%), and selected to incorporate into the pan-breads. Indices such as texture, volume, porosity, antioxidant activity, and color (crust and crumb) of breads were affected by the amount of added peptide. Finally, the microencapsulation of peptides in the carrier matrix (3% SD-powders) had a significant effect on bitterness masking of these compounds, maintaining the quality characteristics and sensory perception of pan-breads. The results of this study can be used to produce functional food formulations.

Quantifying the bitter masking effect of drug-cyclodextrin complexation: NMR-ROESY mixing time approach

Taste, especially unpleasant taste, can be key for patient compliance. In the formulation development process, drug-cyclodextrin (CD) inclusion complexes are often used to improve the solubility of a drug and/or mask its bitterness. This study aimed to evaluate the bitter masking effect of CDs on different drugs using NMR-ROESY analysis, human sensory tests, and e-tongue measurements. The strength of inclusion complex formation between drugs and CDs was investigated by NMR-ROSEY, and these results were compared to human sensory test results. In the sensory test, participants identified which drug-CD inclusion complexes were not bitter. NMR-ROSEY results aligned with the sensory tests; short magnetization transfer times corresponded to masked bitterness. The electrical tongue was not able to detect the taste of any of the drug-CD inclusion complexes. Additionally, we used NMR-ROSEY to determine which drug-CD inclusion complex formed in a system with multiple drug substances present. This research offers valuable insights into the bitter masking effect of CDs on different drugs and presents a comprehensive evaluation approach using various methods. This knowledge has significant implications for the pharmaceutical industry, clinical practice, and patient care, contributing to improved patient compliance and satisfaction with bitter medications.

Study on the effect of different bitter masking inhibitors on the bitter masking of Zanthoxylum bungeanum Maxim

Zanthoxylum Bungeanum Maxim. is widely used in the food seasoning industry because of its remarkable numbing taste and fragrance. But Z. bungeanum also tastes bitter, affecting its flavor quality. It is urgent to study the method of masking the bitter taste of Z. bungeanum. With Z. bungeanum oleoresin (ZBO) as the research object, the masking effect of different bitter masking agents on the bitter taste intensity of Z. bungeanum using sensory evaluation was investigated. Moreover, the masking rule of the bitter masking agents was studied in this paper. The results showed that acesulfame-k, aspartame, sucrose, NaCl, sodium glutamate, AMP, glycine, and sucralose had a good effect on the bitter masking of ZBO. Furthermore, acesulfame-k had the lowest addition and the satisfying masking effect. The results of this study could provide an experimental basis for the broad application of Z. bungeanum in the food industry, such as the development of new flavors.

Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose

The intense bitterness of quercetin poses a challenge to its utilization in the food industry. To address this issue, three anionic polysaccharides (carrageenan, pectin, and trehalose) were individually incorporated to fabricate polysaccharide-coated liposome nanocarriers. Electronic tongue analysis revealed a significant decreasing bitterness value (10.34 ± 0.07 mV, sensory score 1.8 ± 0.2, taste weak bitter) in quercetin-loaded nanoliposomes, compared with the bitterness value of quercetin aqueous solution (14 ± 0.01 mV, sensory score 7.3 ± 0.3, taste strong bitter). Furthermore, the polysaccharide-coated nanoliposomes exhibited an even greater capacity to mask the bitterness of quercetin, with carrageenan coated nanoliposomes demonstrating the most pronounced effect. The superior bitter masking ability of carrageenan coated nanoliposomes can be attributed to its high charge and viscosity. In sensory evaluations, gummy incorporated with carrageenan-coated nanoliposomes received the highest ratings, exhibiting enhanced overall palatability and antioxidant activity. This study offers insights into expanding the use of bitter nutrients in food applications and paves the way for more appealing and healthful food products.

Palatability Evaluation of Sulfamethoxazole/Trimethoprim with Sweetener Using the Two-Bottle Choice Test.

Drug taste, which affects palatability, influences drug adherence. Sensory masking may be used to confound bitter tastes in drugs with other tastes and flavors; however, evaluation of sensory masking is difficult because of the existence of multiple tastes. In this study, a new two-bottle choice test was performed in rats to evaluate bitterness masking and determine the drug-to-sweetener ratio that significantly improves palatability. Sulfamethoxazole and trimethoprim were used as model bitter drugs, and sucralose was used as sweetener. The addition of sucralose and trimethoprim at a 0.13 : 1 ratio resulted in the greatest improvement in preference. This method is a useful new technique for evaluating the palatability of drug formulations.

Encapsulation of Lidocaine nanoparticles in Gadus morhua derived lipoic acid

Local Anesthetics are used clinically for anesthesia and analgesia either following surgery or for management of acute and chronic pain conditions. Liposomal Encapsulation aids in improved delivery at the tissue level. This paper deals with formulation and characterization of Gadus morhua derived liposome encapsulated Lidocaine nanoparticles. Materials and methodsWater Soluble liposomes were synthesized and encapsulated to lidocaine. The prepared liposomes were assessed using field emission scanning electron microscope, TEM, FTIR, Zetapotential, Anti-inflammatory property and Drug release kinetics. ResultsThe structural and morphological characters of the conjugated liposomes were studied using SEM & TEM, surface charge Zetapotential. The cumulative drug release was studied for up to 72 h in which more than 70 % of the drug was released from the Liposomal nanoparticles. FTIR revealed similar functional groups like the control. Stability of the drug was superior than the control. ConclusionLiposomal conjugation delays the drug release which can be used in slow release applications. Improving the drug release kinetics can be advantageous in many chronic pain conditions. Additionally, the changes in the functional groups can also aid in reduction or masking of bitterness.

Bioelectronic Tongue for Identifying and Masking Bitterness Based on Bitter Taste Receptor Agonism and Antagonism

AbstractBitterness elicits unpleasant sensations in humans, which can hinder the acceptance of foods and medication adherence. Therefore, identifying and masking bitter tastes is crucial for developing palatable foods and promoting medication compliance in the food and pharmaceutical industries. To achieve this, employing agonism and antagonism of bitter taste receptors as effective strategies at the molecular level is essential. In this study, a bioelectronic tongue is developed to characterize the agonism and antagonism of bitter taste receptors. The human bitter taste receptors hTAS2R16 and hTAS2R31 are produced using an Escherichia coli expression system and reconstituted into nanodiscs (NDs). Subsequently, hTAS2R16‐ and hTAS2R31‐NDs are immobilized on the surface of graphene field‐effect transistors (FETs) to construct bioelectronic tongues. The developed system sensitively detected the bitter agonists, salicin and saccharin, at concentrations as low as 100 fM, with high selectivity in real‐time. The dose‐dependent curves shifted and K values decreased by the antagonists of hTAS2R16 and hTAS2R31, indicating antagonism‐based masking of bitter taste. Therefore, the developed bioelectronic tongue holds promise for identifying bitter tastes and evaluating the masking of bitterness based on the agonism and antagonism of hTAS2Rs.

Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production

Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production

Fabrication of pea protein–naringin Pickering emulsion to mask the bitterness of naringin

SummaryNaringin has various biological activities with an unacceptable bitter taste. In this work, pea protein–naringin complexes (PP–NG complexes) were constructed to stabilise the Pickering emulsion and reduce the bitterness of naringin. Sensory evaluation results showed that the bitterness and after‐bitterness of the PP–NG complexes were reduced by 77.78% and 75.99% compared with 1 mm naringin respectively. For the PP–NG complexes, the fluorescence spectra results showed that the endogenous fluorescence intensity of pea protein decreased with the naringin concentration increased (0–2 mm), and each pea protein molecule bound to one naringin molecule. Results obtained via thermodynamic analysis molecular docking demonstrated that naringin had an excellent binding affinity (−7.4 kcal mol−1) with pea protein and could form five hydrophobic bonds and four hydrogen bonds with pea protein. These findings would provide a new idea for the masking of bitterness and the evolution of Pickering emulsions stabilised by the protein–polyphenol nanoparticles.

Development and quality assessment of smoked rainbow trout with reduced sodium content

SummaryFish consumption is an important part of a healthy and sustainable diet. However, smoked fish can provide significant amounts of salt (NaCl), which is inadequate considering that the reduction of its intake is a priority for public health authorities worldwide. The aim of this study was to develop smoked rainbow trout with reduced NaCl content without compromising its quality and safety. In Experiment I, optimal salting parameters (2% NaCl and 4 h) were selected. In Experiment II, different combinations of NaCl, KCl (with and without bitterness masking agent), or microencapsulated spices and aromatic plants were evaluated. In general, products prepared with different formulations showed similar microbiological and physicochemical characteristics. Nevertheless, the most desirable ratio of sodium/potassium and sensory scores was attributed to the formulations prepared with 50% NaCl + 50% KCl (with and without bitterness masking agent).

Clinical Associations of Bitter Taste Perception and Bitter Taste Receptor Variants and the Potential for Personalized Healthcare.

Bitter taste receptors (T2Rs) consist of 25 functional receptors that can be found in various types of cells throughout the human body with responses ranging from detecting bitter taste to suppressing pathogen-induced inflammation upon activation. Numerous studies have observed clinical associations with genetic or phenotypic variants in bitter taste receptors, most notably that of the receptor isoform T2R38. With genetic variants playing a role in the response of the body to bacterial quorum-sensing molecules, bacterial metabolites, medicinal agonists and nutrients, we examine how T2R polymorphisms, expression levels and bitter taste perception can lead to varying clinical associations. From these genetic and phenotypic differences, healthcare management can potentially be individualized through appropriately administering drugs with bitter masking to increase compliance; optimizing nutritional strategies and diets; avoiding the use of T2R agonists if this pathway is already activated from bacterial infections; adjusting drug regimens based on differing prognoses; or adjusting drug regimens based on T2R expression levels in the target cell type and bodily region.

Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability

Bitter peptides (BP) have been reported to exhibit beneficial physiological activities, but their bitter taste and digestive sensitivity currently limits their application in foods. In this study, W1/O/W2 double emulsions were prepared with bitter peptides in the inner water phase. The effects of gelling the inner and/or outer water phases, as well as crystallizing the oil phase, were then investigated. Aqueous phase gelation reduced the particle size of the double emulsions, improved their physical stability, increased their encapsulation efficiency for the bitter peptides, and reduced the bitterness of the peptides. After simulated oral and gastric digestion, the bitter peptide-loaded W1/O droplets in the double emulsions retained their structure, thereby preventing release of the peptides in the mouth and stomach. Our results suggest that gelled double emulsions may have great potential to create more palatable functional foods containing bitter peptides.

Overcoming Challenges in Pediatric Formulation with a Patient-Centric Design Approach: A Proof-of-Concept Study on the Design of an Oral Solution of a Bitter Drug

Designing oral formulations for children is very challenging, especially considering their peculiarities and preferences. The choice of excipients, dosing volume and palatability are key issues of pediatric oral liquid medicines. The purpose of the present study is to develop an oral pediatric solution of a model bitter drug (ranitidine) following a patient centric design process which includes the definition of a target product profile (TPP). To conclude on the matching of the developed solution to TPP, its chemical and microbiological stability was analyzed over 30 days (stored at 4 °C and room temperature). Simulation of use was accomplished by removing a sample with a syringe every day. Taste masking was assessed by an electronic tongue. The developed formulation relied on a simple taste masking strategy consisting in a mixture of sweeteners (sodium saccharine and aspartame) and 0.1% sodium chloride, which allowed a higher bitterness masking effectiveness in comparison with simple syrup. The ranitidine solution was stable for 30 days stored at 4 °C. However, differences were noted between the stability protocols (unopened recipient and in-use stability) showing the contribution of the simulation of use to the formation of degradation products. Stock solution was subjected to acid and alkali hydrolysis, chemical oxidation, heat degradation and a photo degradation stability assessment. The developed pediatric solution matched the TPP in all dimensions, namely composition suitable for children, preparation and handling adapted to hospital pharmaceutical compounding and adequate stability and quality. According to the results, in-use stability protocols should be preferred in the stability evaluation of pediatric formulations.

Understanding the Emerging Perspectives of Taste Masking of Bitter Drugs for Enhancing Patient Compliance: A Bird’s Eye Review

Scientists struggle to conceal the bitterness of medications. Many oral medicines and bulking agents are bitter. Bitterness masking is vital for patient compliance. Many formulations with increased performance and acceptance have been developed to improve palatability. The disagreeable taste of formulation has been disguised by sensory, barrier, chemical, and complexity methods. Taste is acknowledged as a crucial component in patient compliance, especially in youngsters, where acceptability and hence ease of administration may be considerably altered. The methods used to hide the taste of medications are detailed in this review. Taste is a key factor in oral product adoption. Many oral medications, foods, and bulking agents have unpleasant bitter flavours. Oral administration of bitter medications is a major concern for health care practitioners, particularly for juvenile patients. Masking a drug’s disagreeable taste increases patient compliance and thereby profits. Various known procedures have been used to remove or reduce the bitterness of these medications, but no generally applicable methodology has been identified.

SENSORY VARIATION ANALYSIS IN ICE CREAM MADE BY PALMYRA (BORASSUS FLABELLIFER) PULP WITH JAGGERY AND SELECTED SPICES

Ice cream is a wholesome, nutritious frozen dairy product. Consumer acceptance of ice cream depends largely on its structure, textural quality, resistance to melting, nutritional composition and flavour. Incorporation of fruits and spices is one of the choices to increase consumer acceptance. The study was focused to develop a nutritional and flavour rich palmyra pulp ice cream with selected spices and jaggery. Eight sensory evaluation tests were carried out with 30 semi-trained panellist using 5 point hedonic scales. Initial sensory evaluation test results reveals pulp which is less bitter and added in overrun combination was selected for both natural and commercial pulp. Then 25% of pulp was selected for both type of pulp. By using the combination which is selected in previous sensory evaluation natural pulp ice cream and commercial pulp ice cream were developed. From that; natural pulp ice cream was preferred as best. Then for the selected ice cream, 125 ppm level of ginger and cinnamon oleoresins incorporated products were selected as best outputs. When comparing cinnamon natural pulp ice cream and ginger natural pulp ice cream, the first one was preferred because of bitterness masking property of ginger. At the end of sensory evaluations, jaggery added ginger flavoured natural palmyra ice cream was developed without adding artificial colouring and preservatives.

SENSORY VARIATION ANALYSIS IN ICE CREAM MADE BY PALMYRA (BORASSUS FLABELLIFER) PULP WITH JAGGERY AND SELECTED SPICES

Ice cream is a wholesome, nutritious frozen dairy product. Consumer acceptance of ice cream depends largely on its structure, textural quality, resistance to melting, nutritional composition and flavour. Incorporation of fruits and spices is one of the choices to increase consumer acceptance. The study was focused to develop a nutritional and flavour rich palmyra pulp ice cream with selected spices and jaggery. Eight sensory evaluation tests were carried out with 30 semi-trained panellist using 5 point hedonic scales. Initial sensory evaluation test results reveals pulp which is less bitter and added in overrun combination was selected for both natural and commercial pulp. Then 25% of pulp was selected for both type of pulp. By using the combination which is selected in previous sensory evaluation natural pulp ice cream and commercial pulp ice cream were developed. From that; natural pulp ice cream was preferred as best. Then for the selected ice cream, 125 ppm level of ginger and cinnamon oleoresins incorporated products were selected as best outputs. When comparing cinnamon natural pulp ice cream and ginger natural pulp ice cream, the first one was preferred because of bitterness masking property of ginger. At the end of sensory evaluations, jaggery added ginger flavoured natural palmyra ice cream was developed without adding artificial colouring and preservatives.