Mint Flavor Research Articles

First report of Mint vein banding‐associated virus infecting Mentha × gracilis in Germany

Mint has been used in traditional medicine for thousands of years and dried or fresh leaves are the source of mint flavour in cooking and teas. More recently, mint has also become established as a perennial bedding plant. In August 2016,…

The antimicrobial activity of mint flavour in candies, chocolates and food supplements

The qualitative and quantitative composition of isolated mint flavour distillates in 45 commercially available mint flavoured candies, chocolates and food supplements were studied using GC-MS. The yields of flavour distillates varied from 11.2 to 847.2 mg/100 g. The most abundant flavour compounds were limonene, menthone, menthol, menthofuran, isomenthone, neomenthol, menthyl acetate and 1,8-cineol.

Fruit juice drink production containing hydrolyzed collagen

Fruit juice drinks containing hydrolyzed collagen were formulated and produced as a new functional drink from orange, apple and white grape juice blends containing ingredients such as hydrolyzed fish collagen, citric acid, ascorbic acid, and natural mint flavour. Difference and preference sensory tests were conducted to select the most preferred formulation containing an addition of 1–3% hydrolyzed collagen. The results indicate that the formulation with the addition of 2.5% hydrolyzed collagen was significantly preferred. Drinks at pH 3.96–4.04 were pasteurized at 95 °C until reaching P value necessary for 3D decimal reduction of Alicyclobacillus acidoterrestris. Addition of hydrolyzed collagen increased the protein content of the drinks from 0.56 to 2.22–2.48 g/100 mL. The in vitro bioavailability results indicated that the orange (95.37%) and apple (90.71%) drinks showed a higher bioavailability (5–14%) than the white grape juice blends. The ascorbic acid content (81.39–113.5 mg/100 mL), total phenolic content (86.93–117.43 mg GAE/100 mL), and antioxidant capacity ABTS assay results (104–127 µmol TEAC/100 mL) varied widely in the drinks.

Menthol cigarette smoking in the COPDGene cohort: relationship with COPD, comorbidities and CT metrics.

Menthol cigarettes contain higher levels of menthol to produce a characteristic mint flavour and cooling sensation. Compared with non-menthol cigarettes, little information exists on the effects of menthol cigarette smoking on clinical and radiological characteristics of chronic obstructive pulmonary disease (COPD). The main objective of the present study was to examine associations between menthol cigarette use and the risk of COPD and its characteristics, such as exacerbation, comorbidities and computed tomography (CT) abnormalities. We analysed the data from 5699 current smokers in the COPDGene cohort to evaluate whether lung function, comorbidities, exacerbations and CT parameters were different between menthol and non-menthol cigarette smokers. There were 3758 (65.9%) who reported use of menthol cigarettes. Multivariable regression analysis revealed that younger age, female gender and African-American ethnicity were significantly associated with smoking of menthol cigarettes. No significant associations were found between menthol cigarette use and COPD, major CT findings or comorbidities, such as cardiovascular disease, congestive heart failure, peripheral vascular disease, cerebrovascular disease, hypertension, diabetes, gastro-oesophageal reflux and osteoporosis; however, menthol cigarette smokers were more likely to experience a severe exacerbation of COPD during longitudinal follow-up (odds ratio 1.29; 95% confidence interval: 1.01-1.54) compared with the non-menthol cigarette smokers. These results confirm that menthol cigarettes are not safer than traditional cigarettes and suggest that menthol cigarette smokers may have more frequent severe exacerbations than non-menthol cigarette smokers.

Formulation, characterization and physicochemical evaluation of ranitidine effervescent tablets.

The aim of this study was to design, formulate and physicochemically evaluate effervescent ranitidine hydrochloride (HCl) tablets since they are easily administered while the elderly and children sometimes have difficulties in swallowing oral dosage forms. Effervescent ranitidine HCl tablets were prepared in a dosage of 300 mg by fusion and direct compression methods. The powder blend and granule mixture were evaluated for various pre-compression characteristics, such as angle of repose, compressibility index, mean particle size and Hausner's ratio. The tablets were evaluated for post-compression features including weight variation, hardness, friability, drug content, dissolution time, carbon dioxide content, effervescence time, pH, content uniformity and water content. Effervescent systems with appropriate pre and post-compression qualities dissolved rapidly in water were selected as the best formulations. The results showed that the flowability of fusion method is more than that of direct compression and the F5 and F6 formulations of 300 mg tablets were selected as the best formulations because of their physicochemical characteristics. In this study, citric acid, sodium bicarbonate and sweeteners (including mannitol, sucrose and aspartame) were selected. Aspartame, mint and orange flavors were more effective for masking the bitter taste of ranitidine. The fusion method is the best alternative in terms of physicochemical and physical properties.

Pharmaceutical optimization of lipid-based dosage forms for the improvement of taste-masking, chemical stability and solubilizing capacity of phenobarbital

Microemulsions (MEs) and self-emulsifying drug delivery systems (SEEDS) containing phenobarbital (Phe) were developed to improve its chemical stability, solubilizing capacity and taste-masking in oral liquid dosage forms. Cremophor® RH40 and Labrasol® were used as surfactants for the screening of ME regions, Capmul® MCM L, Captex® 355, Imwitor® 408, Myglyol® 840 and Isopropyl myristate were the oil phases assayed; Transcutol® P, Polyethylene-glycol 400, glycerol, Propylene-glycol and ethanol the cosurfactants. Phe stability assay was carried out (20:4:20:56% and 20:4:35:41% (w/w); surfactant:oily phase:cosurfactant:water) for both surfactants; only one containing ethanol showed significant dismissing in its drug content. Solubility capacity for these selected formulations were also evaluated, an amount between 17 and 58 mg/mL of Phe could be loaded. At last, an optimized ME formulation with Cremophor® RH40 20%, Capmul® MCM L 4%, PEG 400 35% and sucralose 2% (w/w) was chosen in order to optimize taste-masking using an electronic tongue. Strawberry along with banana and tutti-frutti flavors plus mint flavor proved to be the best ones. Labrasol-based pre-concentrates were tested for (micro)emulsifying properties; all of them resulted to behave as SEDDS. In summary, a rationale experimental design conducted to an optimized ME for Phe oral pediatric administration which was able to load 5-fold times the currently used dose (4 mg/mL), with no sign of physical or chemical instability and with improved taste; SEDDS for capsule filling were also obtained. The biopharmaceutical advantages described for these dosage forms encourage furthering in vivo evaluation.

Clinical evaluation of liquid placebos for an herbal supplement, STW5, in healthy volunteers

Although clinical trials are needed to evaluate the efficacy of liquid herbal medicinal products, design of feasible placebos that mimic the appearance, taste, and smell of such products is particularly challenging. The design and feasibility of a liquid placebo for STW5, an herbal medicinal product used for various gastrointestinal problems, was explored in this study. Four sample products-STW5, a fresh and aged version of a placebo made from a seasoning mix (Maggi™), and a placebo with aged artificial flavor and food coloring-were compared in two organoleptic (sensory), single-blind trials with a total of 60 (N=60) healthy volunteers (n(1)=30, n(2)=30). The appearance, smell, and taste of each solution were evaluated using a Likert scale questionnaire. The liquid placebos evaluated were similar in regard to appearance, smell, and taste. However, participants indicated that for a clinical trial with STW5, the aged Maggi™ placebo would be more viable compared to the fresh Maggi placebo or the aged artificial food coloring placebo with licorice flavor. Participants also noted that the mint flavor and smell of STW5 was distinctly different from the placebo solutions. The trials were conducted in healthy volunteers, not in actual patients. The aged Maggi™ liquid mix may be more favorable as a placebo than the artificially created one. However, further adjustment will need to be made to the Maggi™ placebo to simulate the complex aromatic composition of STW5 for clinical studies in the future.

Synthesis of poly(lactic acid‐co‐menthol) via direct melt polycondensation and its characterization

AbstractDirectly starting from D,L‐lactic acid (LA) and L‐menthol, poly(lactic acid‐co‐menthol) (PLAM) as potential solid mint flavor was synthesized via melt polycondensation. The synthetic conditions, including type and dosage of catalyst, temperature and time of copolymerization, were discussed. The structure and properties of the copolymer were systematically characterized with FTIR, 1H‐NMR, GPC, DSC, TG, and XRD. The influences of molar feed ratios on the properties of PLAM were also discussed. The copolymer PLAM with the biggest Mw of 11,600 Da was obtained. The Tg of PLAM is lower than the Tg of homopolymer poly(D,L‐lactic acid) (PDLLA), and all copolymers have higher thermal decomposition temperature. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012

XyliMelts time‐release adhering discs for night‐time oral dryness

Dry mouth can be caused by medication, CPAP use, radiation treatment and a variety of connective tissue diseases, with the prevalence increasing with age. In most individuals, daytime dryness is easily managed. However, except for a new product tested in this study, there is no product lasting longer than an hour that can be used at night to reduce the perception of oral dryness while sleeping. The purpose of this study was to assess whether a self-adhering, slowly dissolving disc that time-releases 500 mg of xylitol, cellulose gum (lubricant and humectant) and mild mint flavour (XyliMelts for Dry Mouth, OraHealth Corp.) used during sleep would reduce perceived morning oral dryness and discomfort. Fifteen subjects self-identified as having morning oral dryness were evaluated first without treatment and again with the use of XyliMelts for Dry Mouth. Measures of initial morning discomfort and perceived wetness demonstrated significant improvement. Perceived oral wetness scores increased more than threefold with the use of XyliMelts for Dry Mouth while sleeping. These findings suggest that XyliMelts for Dry Mouth may be an effective strategy for managing oral dryness that occurs at night.

The effect of chewing gum on physiological and self-rated measures of alertness and daytime sleepiness

The proposition that chewing gum can improve alertness was investigated via both physiological and self-rated measures. The Pupillographic Sleepiness Test (PST) provided a measure of pupillary unrest (PUI); a physiological index of daytime sleepiness. Chewing gum reduced the extent of sleepiness as measured by both PUI and self-rated sleepiness. Specifically, in comparison with sham chewing and no chewing controls, the chewing gum condition significantly limited the increase in pupillary unrest following the 11-minute PST within a darkened laboratory: a finding indicating moderation of the daytime sleepiness increase for the chewing gum condition. In addition, there was some evidence that chewing gum (relative to the no-chewing condition only) moderated the increase in a self-rated measure of sleepiness (Stanford Sleepiness Scale). However, there was no evidence that chewing gum moderated the decrease in self-rated alertness (Bond-Lader Visual Analogue Mood Scale). Although the precise mechanism underpinning the effect of chewing gum is unclear, the reduction in daytime sleepiness may be underpinned via heightened cerebral activity following the chewing of gum or the arousing effects of mint flavour.

Development and Characterization Salbutamol Sulphate Mouth Disintegrating Tablet

An orodispersible dosage form has been developed as a user-friendly formulation that disintegrates in the mouth immediately. Thus an attempt was made to improve the onset of action of bronchodilator used commonly in the treatment of asthma. Formulation was optimized for type of disintegrant used and method of formulation. Disintegrants such as CCS (Croscarmellose Sodium), SSG (Sodium Starch Glycolate), L-HPC (Low-substituted Hydroxy Propyl Cellulose), and Crospovidone XL-10 were used and tablets were prepared by direct compression method and wet granulation. Wet granulation formulation were again sub-divided where disintegrant was added intragranularly in one type and was added both in intra and extra granulation in the other. Mint flavor was added to give good mouth feel. Out of all formulations prepared, the one prepared with Crospovidone XL-10 added both intra and extra granulation showed least disintegrating time (9 sec) with good flow property. Direct compression blends had poor flow. Tablets were also evaluated for various physicochemical parameters. All the tablets showed burst release of drug. Hence, it was concluded that out of all formulations, the one prepared with Crospovidone XL-10 added both intra and extra granulation was the best formulation as it showed the least disintegration time.

Microbial Oxidation of (-)-α-pinene to Verbenol Production by Newly Isolated Strains

Verbenol is a bicyclicbicycle secondary allylic alcohol, with pronounced camphor and mint flavor notes, mainly used as food flavoring. This compound is also used to control harmful insects, and hence has potential for using in agriculture, and is an intermediate in the synthesis of valuable perfume and medicinal substances. This work is focused on the microbial oxidation of (-)-α-pinene to verbenol production. To carry out the present study, 405 microorganisms were tested for their ability to bioconvert the substrate. From the isolated microorganisms, 193 were selected in the pre-screening using mineral medium for limonene degradation. At the screening step, 31 strains were able to convert (-)-α-pinene in verbenol. The highest concentration in verbenol from (-)-α-pinene was about 125.6mg/L for yeast isolated from orange juice industrial residue.

Cephalic phase pancreatic polypeptide responses to liquid and solid stimuli in humans

The hormone, pancreatic polypeptide (PP) is postulated to be involved in body weight regulation. PP release is dependent on vagal activation and is a marker of vagal efferent activity. Because vagal activity plays a role in glucose homeostasis, elucidating the conditions of activation has important implications for nutrient metabolism. In humans, modified sham-feeding is known to elicit vagally-mediated hormonal responses. We present results of 3 studies in which healthy human subjects tasted various stimuli including sweet and salty liquids, unflavored and flavored gum and mixed nutrient foods flavored with either sweet or salt and rendered palatable or unpalatable. We examined the effects of these stimuli on PP levels relative to fasting. We found that liquids flavored with either glucose or salt, did not elicit an increase in PP levels greater than fasting. Similarly, chewing gum, whether unflavored or flavored with a non-nutritive sweetener or the sweetener paired with a mint flavor, did not significantly increase PP levels. In contrast, when subjects tasted mixed nutrient foods, these reliably elicited increases in PP levels at 4 min post-stimulus (sweet palatable, p < 0.002; sweet unpalatable, p < 0.001; salty, palatable, p < 0.05, salty unpalatable, p < 0.05). The magnitude of release was influenced by the flavor, i.e. a sweet palatable stimulus (320.1 ± 93.7 pg/ml/30 min) elicited the greatest increase in PP compared with a salty palatable stimulus (142.4 ± 88.7 pg/ml/30 min; p < 0.05). These data suggest that liquids and chewing gum do not provide adequate stimulation for vagal efferent activation in humans and that mixed nutrient foods are the optimal stimuli.

DESCRIPTIVE SENSORY ANALYSIS OF TOOTHPASTE FLAVOR AND TEXTURE USING TWO SAMPLING METHODS: BRUSHING VERSUS SPOON TASTING

ABSTRACT Repeated testing of toothpaste using a brushing method can lead to dental sensitivity, which could compromise the effectiveness of descriptive evaluations. The objective of this research was to compare flavor and texture evaluations of toothpaste using two sampling methods, toothbrushing or spoon tasting, in a descriptive sensory analysis test. A highly trained descriptive sensory panel evaluated five commercially available toothpastes using the two sample delivery regimens. Changing the sample delivery method impacted key toothpaste attributes, including burn, nasal cooling, toothetch and associated flavor attributes such as overall mint, menthol and bitter, but no interaction of product and method was found for those attributes. The interaction between product and delivery technique, i.e., specific toothpastes react differently than others when the sampling technique is changed, occurred in graininess, foaminess, baking soda, oral cooling and tongue numbing. This research establishes that the delivery method for toothpaste during descriptive analysis has an impact on flavor evaluations. Although it is possible to use an alternate method, such as spoon tasting, for some toothpaste evaluations if the attributes of interest do not show interactions between product and method, researchers must give consideration to how alternate methods affect intensity of scores or other outcomes of the research. PRACTICAL APPLICATIONSResearchers seeking to use atypical sampling methods for various reasons (i.e., sample screening, limited resources, reducing evaluator's fatigue), especially for products such as toothpaste, must consider the objectives of a study and how an alternate technique will affect the outcome of the research. This research establishes that the delivery method of toothpaste during descriptive analysis has an impact on the flavor and texture evaluations. It is possible to use an alternate, such as sampling from a spoon for toothpaste evaluations, with the understanding that key attributes such as cooling and mint flavor will be amplified. The spoon method can be useful in screening when there is a need to efficiently gather information on a myriad of similar products, but it probably needs to be avoided in situations where products differ widely or key attributes are compromised.

A Volatile Distillate By‐Product of Mint Oil Promotes Absorption of Co‐enzyme Q10 in Caco‐2 cells grown on semi‐permeable membranes.

Elevated serum cholesterol is a major risk factor for heart disease, and statin drugs are particularly useful for the reduction of cholesterol levels. Statins decrease body stores of Coenzyme Q10 (CoQ10), and many health care practitioners urge CoQ10 supplementation concomitant with statin use. However CoQ10 oral bioavailability is low, calling into question the efficacy of such supplementation. A natural mixture of volatile distillate compounds (VDC) derived from mint during the production of mint flavors was tested for the ability to promote the absorption of CoQ10. Absorption (cellular uptake and transcellullar transport) was studied in Caco‐2 cells (grown on 24 mm dia. semipermeable membranes). CoQ10 and VDC (at several ratios), BHT, bile salts and cell culture media were sonicated to induce micellular formation, applied to the apical surface of cells and incubated 4 or 6 hours. Control media without VDC did not induce absorption of CoQ10; media containing VDC induced a dose‐responsive increase in CoQ10 absorption with a maximum response at 1% VDC (maximum cellular and transcellullar transport were 10‐30‐fold that of controls). We conclude that VDC from mint oils may be a novel means of enhancing the low bioavailability of lipophillic compounds such as CoQ10.

English

The demand for orally disintegrating tablets of lamotrigine has been growing during the last decade especially for the geriatric and pediatric patients. Lamotrigine is a recognized drug for epilepsy, so development of an ODT of lamotrigine and to evaluate the effect of various superdisintegrants on its disintegration time and release profile was the prime objective of this research work. Tablets were prepared by direct compression technique using 3 different superdisintegrants. Sodium starch glycolate, Croscarmellose sodium and Crosspovidone XL-10 were used as superdisintegrants in combinations to achieve optimum release profile, disintegration time and hardness. Direct compression process was selected for this formulation of ODT tablets, because porous nature is more in direct compression blend than wet granulation blend, so it will give faster disintegration. Microcrystalline cellulose was used as diluent and mannitol, mint flavor and sodium saccharin were used to enhance the organoleptic properties of tablets. The tablets were evaluated for weight variation, hardness, friability,&nbsp;in-vitro&nbsp;disintegration time and drug release characteristics. Hardness and friability data indicated good mechanical strength around 3 kg/cm2&nbsp;for all the batches. The results of&nbsp;in-vitro&nbsp;disintegration time indicated that the tablets dispersed rapidly in mouth within 8 s.&nbsp; Dissolution study revealed release rate of drug from the tablets was comparable with marketed tablet formulation of lamotrigine. It was concluded that superdisintegrants addition technique is a useful method for preparing orally disintegrating tablets by direct compression method. &nbsp; Key words:&nbsp;Orally disintegrating tablets, superdisintegrants, Lamotrigine, direct compression.

Perceptions of hookah smoking harmfulness: predictors and characteristics among current hookah users.

IntroductionTobacco cigarette smoking a well-known cause of cancer and other diseases. Hookah smoking is another form of tobacco use that has rapidly spread in the United State and Europe. This study assessed beliefs about the harmfulness of smoking hookah.MethodsWe surveyed hookah users in all cafes that provided hookah to its customers in downtown San Diego, California and nearby areas. A total of 235 hookah users participated in this study.ResultsAverage age of study participants was 22 years, 57% were males, and 72% were not cigarette smokers. Whites were more likely to use hookah than the other ethnic groups (33%), older hookah users (26-35 years) were mostly males, and mint flavor of hookah tobacco was the most popular among a wide variety of flavors (23%). There was no significant difference in gender in relation to the wrong perception that hookah is less harmful than cigarettes, but those of Asian ethnicity were much less likely than other ethnic groups to believe that hookah is less harmful than cigarettes. More frequent users of hookah were more likely to believe that hookah is less harmful than cigarettes. The majority of hookah users (58.3%) believe hookah is less harmful than cigarette smoking.DiscussionCompared to cigarettes, there appears to be a lack of knowledge about the harmfulness of smoking hookah among users regardless of their demographic background. Education about the harmfulness of smoking hookah and policies to limit its use should be implemented to prevent the spread of this new form of tobacco use.

Chewing gum and context‐dependent memory: The independent roles of chewing gum and mint flavour

Two experiments independently investigated the basis of the chewing gum induced context-dependent memory effect. At learning and/or recall, participants either chewed flavourless gum (Experiment 1) or received mint-flavoured strips (Experiment 2). No context-dependent memory effect was found with either flavourless gum or mint-flavoured strips, indicating that independently the contexts were insufficiently salient to induce the effect. This is found despite participants' subjective ratings indicating a perceived change in state following administration of flavourless gum or mint-flavoured strips. Additionally, some preliminary evidence for a non-additive facilitative effect of receiving gum or flavour at either learning and/or recall is reported. The findings raise further concerns regarding the robustness of the previously reported context-dependent memory effect with chewing gum.

Chewing gum and context dependent memory: The independent roles of chewing gum and mint flavour

Two experiments independently investigated the basis of the chewing-gum induced context-dependent memory effect (Baker, Bezance, Zellaby, & Aggleton, 2004). At learning and/or recall participants either chewed flavourless gum (Experiment 1) or received mint-flavoured strips (Experiment 2). No context dependent memory effect was found with either flavourless gum or mint-flavoured strips, indicating that independently the contexts were insufficiently salient to induce the effect. This is found despite participants’ subjective ratings indicating a perceived change in internal state following administration of flavourless gum and mint-flavoured strips. Additionally, some preliminary evidence for a non-additive facilitative effect on memory of receiving gum or flavour at either learning and/or recall is reported. The findings raise further concerns regarding the robustness of the previously context-dependent memory effect with chewing gum. Baker, J. B., Bezance, E., Zellaby, & Aggleton, J. P. (2004). Chewing gum can produce context-dependent effects upon memory. Appetite, 43, 207–210.

감마선 이용 미생물학적 및 관능적 품질이 우수한 아이스크림의 개발

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control(no flavor added), spearmint, mint, and citrus flavor, respectively. No viable cells were observed by irradiation at 1 kGy except for the control. Sensory evaluation indicated that the irradiated ice cream with spearmint flavor at 1 kGy and citrus flavor at 3 kGy had higher overall acceptability. Therefore, a low dose irradiation (less than 3 kGy) with mint or citrus flavors may enhance the safety of ice cream with proper sensory quality for sensitive consumer.