Undesirable Taste Research Articles

Short-term high-light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory.

Lettuce holds a prominent position in the year-round supply of vegetables, offering a rich array of health-beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing attention. Balancing the enhancement of beneficial compounds with the reduction of undesirable taste is a key focus of scientific research. To investigate short-term management to improve the nutritional quality and flavor of lettuce, combinations of different light intensities (200, 500 and 800 μm ol m-2 s-1) and temperatures (10 and 22 °C) were applied separately to 'Lollo Rosso' and 'Little Butter Lettuce' for 7 days before harvest. The results obtained showed that increasing light intensity at low temperatures decreased nitrate content and increased soluble sugar, soluble protein, anthocyanin and phenolic compound content. In the case of lettuce flavor, the bitterness-related metabolites such as lactucin and lactucopicrin were reduced with high light intensity at a low temperature of 10 °C. With this combination, the fructose and glucose contents increased, significantly improving lettuce flavor. Higher light intensity combined with low temperature for 7 days before harvest effectively improved the nutritional quality and flavor of lettuce, suggesting its great potential for use in horticultural practices. © 2024 Society of Chemical Industry.

Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

Oat dietary fiber (ODF) could product some undesirable textures such as rough and thick when added to food products, resulting the waste of resources. In this study, dynamic high pressure microfluidization (DHPM) was used to treat ODF in different pressures, and ODF was backfilled into whole grain oat milk (WOM) to investigate the efficiency of DHPM in improving the undesirable taste from ODF. The physicochemical properties and the microstructure of the DHPM-treated ODF were also determined to investigate the modification mechanism. The results showed that the WOM with DHPM-treated ODF conferred lower particle size (D[90] decreasing by 22.80%–51.35%), firmness (decreasing by 0.08%–9.84%), apparent viscosity and coefficient of friction, especially 120 and 150 MPa. Meanwhile, the samples with DHPM had higher sensory scores such as particles detected (swallowing and after swallowing increasing by 38.10%–85.71% and 29.17%–62.50% respectively), smoothness (increasing by 6.9%–27.59%), and mouth-coating, indicating that DHPM treatment could improve the undesirable texture brought by ODF. In addition, DHPM treatment reduced the particle size and insoluble dietary fiber content and fragmented microstructure of ODF, it may weaken the particles detected and improve the smooth taste. The consistency coefficient of ODF decreased from 0.0091 (0 MPa) to 0.0038 (150 MPa), which could be related to the improvement of texture flow and mouth-coating. In conclusion, WOM with DHPM-treatment ODF improved the undesirable texture such as roughness and stickiness, possibly associated with the ability of DHPM to alter the particle size, apparent viscosity and microstructure of ODF. This study provided the method of modification and utilization of ODF, and provided the idea and feasible solution for preparation of WOM.

Characterisation of Pea Milk Analogues Using Different Production Techniques.

Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market. Pea seeds were subjected to different pretreatments: (i) dry milling, (ii) blanching followed by soaking in alkaline solution and subsequent dehulling and (iii) vacuum. Typical physicochemical properties such as pH, viscosity, colour, titratable acidity and yield were measured to obtain a brief overview of the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to map the complete sensory profile and appeal of the pea milk substitutes. The L* values of the pea milk analogues were significantly lower than those of cow's milk, while a*, b*, viscosity and pH were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn and green notes received relatively higher scores. The vacuum-treated pea milk analogues received higher scores for flavour and overall acceptability in the consumer acceptance test. The pretreatments resulted in significant changes in the volatile profiles of the pea milk analogues. Some volatiles typically associated with off-flavour, such as hexanal, were found in higher concentrations in blanched pea milk analogues. Among the applied pretreatments, vacuum proved to be the most effective method to reduce the content of volatile off-flavour compounds. This study stands out as a rare investigation to characterise pea milk analogues and to evaluate the impact of simple pretreatments on the improvement of their sensory properties. The results of this study could contribute to the development of milk alternatives that offer both high nutritional value and strong appeal to consumers.

Sensory improvement and antioxidant enhancement in silver carp hydrolysate using prebiotic oligosaccharides: insights from the Maillard reaction.

Our previous studies have highlighted the potential of silver carp hydrolysate (SCH) in managing chronic diseases. Unfortunately, its fishy smell and bitter taste limited consumer acceptance. Prebiotic oligosaccharides are often used as dietary supplements, ignoring their role as carbonyl ligands in the Maillard reaction to enhance food's sensory and antioxidant properties. This study aimed to improve SCH's sensory attributes and investigate its physicochemical properties and antioxidant activities using prebiotic oligosaccharides via the Maillard reaction. The results showed that xylo-oligosaccharide (XOS) had the highest reactivity among the oligosaccharides tested, and it greatly enhanced the taste and flavor of SCH, as well as its antioxidant activities (0.45 to 16.5 times). Specifically, XOS effectively reduced the fishy smell and bitter taste, imparting a caramel-like flavor and overall acceptability to SCH. The improved flavor profile was attributed to the increased presence of sulfur-containing and nitrogen oxide volatile flavor compounds, such as benzothiazole, methional, and furans, which also contributed to antioxidant effects. Sensory evaluation results indicated that SCH obtained from papain exhibited a stronger bitter taste than that obtained from alcalase. Additionally, XOS imparted a reddish-brown color to SCH due to the higher browning intensity. This study is the first to demonstrate that XOS in the Maillard reaction can effectively improve the undesirable flavor and taste of SCH while enhancing its antioxidant activities, providing a theoretical basis for developing SCH as a market-acceptable functional food ingredient.

Electrospun nanofibers: Exploring process parameters, polymer selection, and recent applications in pharmaceuticals and drug delivery

Electrospinning is acknowledged as a versatile technique for producing polymer nanofibers. Various methods, such as template synthesis, self-assembly, phase separation, and drawing, have been employed to create nanofibers. However, due to its simplicity, adaptability, and the inherently high surface area-to-volume ratio in electrospun fibers, electrospinning has emerged as the most suitable method for nanofiber fabrication. This review delves into the mechanisms of nanofiber techniques and establishes how electrospinning overcomes the challenges presented by other nanofabrication methods. The review explores the principles of electrospinning, processing parameters, and their effects on resulting fibers. It also discusses the properties and selection of polymers used in electrospinning, highlighting various polymer types commonly employed in pharmaceutical applications. Additionally, the review covers different types of electrospinning and their configurations, discussing their impact on drug release profiles, along with their respective advantages and disadvantages. The recent applications of electrospinning in enhancing pharmaceutical outcomes are examined, addressing crucial aspects in the pharmaceutical field, such as improving dissolution rates, masking undesirable tastes, and enabling drug delivery through various systems. In summary, this article provides a comprehensive understanding of electrospinning and its pivotal role in advancing drug delivery approaches.

Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric

The aim of this study was to investigate the ability of shell (coating) formulations comprised of alginate and glucono delta lactone (GDL) to encapsulate a mixture of green tea and turmeric extracts. Three concentrations of alginate and GDL were used at 0.5%, 0.75%, and 1%, w/v and their solid ratio was varied using a factorial design. A response surface model was applied to optimize the retention of catechin and curcuminoid contents, to determine encapsulation efficiency, and to minimize undesirable flavor and taste. Increasing the concentration of alginate and GDL significantly increased the retention of catechin and curcuminoid contents, encapsulation efficiency, and consumer acceptance (p < 0.05). The encapsulating solution containing 1% of each alginate and GDL performed the best against each criterion. The thermal treatment carried out at the boiling point of water for 15 min had a significant impact on the retention of catechin and curcuminoid content which, in the thermally-treated beads, was 5.15 and 3.85 times higher than unencapsulated, respectively. The consumer acceptance of the encapsulated beads after thermal treatment was higher than that of the unencapsulated formulations as they exhibited lesser pungent flavor and bitterness. The innovative process of thermally stable microencapsulation can produce anti-cancer activity compounds involved in functional food industrial sectors.

Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis.

Scarlet Royal, a mid-season ripening table grape, is one of the popular red grape varieties in California. However, its berries develop an undesirable astringent taste under certain conditions. Among the various factors contributing to the degradation of berry attributes, the levels and compositions of polyphenols play a fundamental role in defining berry quality and sensory characteristics. To comprehend the underlying mechanism of astringency development, Scarlet Royal berries with non-astringent attributes at the V7 vineyard were compared to astringent ones at the V9 vineyard. Biochemical analysis revealed that the divergence in berry astringency stemmed from alterations in its polyphenol composition, particularly tannins, during the late ripening stage at the V9 vineyard. Furthermore, transcriptomic profiling of berries positively associated nineteen flavonoid/proanthocyanidins (PAs) structural genes with the accumulation of PAs in V9 berries. The identification of these genes holds significance for table grape genetic improvement programs. At a practical level, the correlation between the taste panel and tannin content revealed a threshold level of tannins causing an astringent taste at approximately 400 mg/L. Additionally, berry astringency at the V9 vineyard was linked to a lower number of clusters and yield during the two study seasons, 2016 and 2017. Furthermore, petiole nutrient analysis at bloom showed differences in nutrient levels between the two vineyards, including higher levels of nitrogen and potassium in V9 vines compared to V7. It's worth noting that V9 berries at harvest displayed a lower level of total soluble solids and higher titratable acidity compared to V7 berries. In conclusion, our results indicate that the accumulation of tannins in berries during the ripening process results in a reduction in their red color intensity but significantly increases the astringency taste, thereby degrading the berry quality attributes. This study also highlights the association of high nitrogen nutrient levels and a lower crop load with berry astringency in table grapes, paving the way for further research in this area.

Analysis of Oleogel Volatile Profile Formation under Ultrasonic Treatment.

Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in fat-containing products. Since the food sector uses high-intensity ultrasound to control the crystallization of fats, the development of foreign smells and secondary fat oxidation products may impact the quality and safety of such items. In this work, we studied the volatile compounds' profiles of oleogels structured with individual fractions of beeswax using ultrasonic treatment. For this work, six samples of oleogels were obtained. Sunflower oil was used as a fatty base, and three fractions of beeswax were used as gelators: hydrocarbon fraction (>99%), monoester fraction (>95%), and a mixture fraction of wax di- and triesters (10.1%), free fatty acids (40.1%), and free fatty alcohols (49.8%). The influence of ultrasonic treatment on the properties of oleogels was assessed using light microscopy in polarized light, texture analysis, gas chromatography with flame ionization, and mass spectrometric detection. Ultrasonic treatment affected the crystallization of oleogels and led to the formation of smaller crystals. At the same time, sonication led to both an increase and a decrease in the firmness of oleogels, depending on the composition of the gelator. As regards volatile compounds, a total of 121 fragrant substances were identified in all samples, including such groups as alkanes, alkenes, alkadienes, alkynes, alkadiynes, alcohols, ketones, aldehydes, terpenes, alkyl alkane, and alkyl benzene derivatives. Ultrasonic treatment caused formation of new volatile unsaturated compounds. Some of them are known to have an unpleasant odor and thus might be responsible for the extraneous odor formation in studied fatty systems. Those were mainly (E)-2-octene, 1-heptene, 1,3-butadiene, and 1,3-octadiene in all oleogel samples. Sonicated samples B and C additionally had but-1-en-3-yne, pentenyne, and 1,3-butadiyne, whose odor can also be characterized as extraneous and distasteful. Several volatile compounds, supposed to be products of lipid oxidation, were also identified. Here we assume a reasonable approach is needed when selecting sonication conditions to prevent undesirable taste and flavor in oleogels and oleogel-based food products.

The antifungal mechanism of Monarda citriodora essential oil, hexanal and their combined vapours on Aspergillus foetidus

BackgroundThe increased reliance on synthetic fungicides for managing postharvest pathogens resulted in the rise of fungicide-resistant pathogen strains. Previous studies have reported essential oils (EOs) as a promising alternative to synthetic fungicides. However, higher concentrations are required for their practical application, which can alter the taste profile of the stored produce. Synergistic combinations of EO volatiles can reduce the active concentrations, thereby mitigating undesirable taste profile changes. However, very few studies have emphasised the changes in the mode of action of EO volatiles when applied as a synergistic combination. This study aimed to decipher the mode of action of Monarda citriodora essential oil (MEO) and hexanal vapour combination (M + H) against the newly identified postharvest pathogen of apple Aspergillus foetidus. ResultsThe M + H vapour treatment synergistically inhibited the spore germination of A. foetidus at the concentration of 144.23 μL L−1 air (MEO) and 96.15 μL L−1 air (hexanal). Propidium Iodide staining and ergosterol content analysis revealed that vapours compromised the plasma membrane integrity. Hence, there was an extracellular leakage of cytoplasmic components, reduced extracellular pH and increased conductivity. Furthermore, calcofluor white staining showed reduced fluorescence intensity, indicating a compromised cell wall. Reduced chitin content in the cell walls of vapour treated mycelia authenticated the results. 2′,7′-Dichlorofluorescin diacetate (DCFDA) staining revealed the generation and accumulation of Reactive Oxygen Species (ROS) within the vapour treated mycelia. ConclusionThe accumulated ROS interferes with ergosterol and chitin synthesis leading to the collapse of the plasma membrane and cell wall; consequently, extracellular leakage occurs.

Consumer response to blended beef burgers and chicken nuggets is influenced by ingredient and nutrition claims - qualitative assessment

Consumers and meat processors are receptive to blended/hybrid meat products, defined as products with partial meat replacement by plant-based ingredients. Blended meat products are a novel way to reduce meat consumption, however, a novel product's market success is determined by consumer expectations and acceptance. Therefore, this qualitative study investigated consumer expectations and opinions of blended meat products in different formats (beef burger, BB and chicken nugget, CN), with a range of blended ingredients, and nutrition claims. Twenty eight meat-eating consumers from Asian (N = 16) and non-Asian (N = 12) countries participated in the product mapping sessions. Both Asian and non-Asian consumers were willing to consume blended meat products for their health and environmental sustainability benefits, but commented that acceptable taste was required. Taste was the most important attribute driving Asian consumers’ acceptance of new food products; it was less important for non-Asian consumers. Both groups liked the concept of blended BBs with added vegetables. Non-Asians favored blended with legumes and questioned the sustainability and high degree of processing associated with plant protein alternatives. The high nutritional value and health benefits of micro-algae was accepted by Asians and non-Asians, but it was not considered a desirable ingredient due to concerns about its expected undesirable taste. Most of the nutrition claims related to high protein and low fat in blended BBs were considered healthy and desirable for both groups. Blended BBs with “No GMO” and “No MSG” were classified as healthy and desirable by Asian groups while for non-Asians they were considered undesirable and not healthy. Labeling with “High in dietary fiber” led to consumers expecting an undesirable product texture in both groups. Blended CNs were especially undesirable for the non-Asians, as they were generally regarded as not healthy and undesirable as a snack. For Asian consumers, blended CNs had better healthiness than conventional CN, but were less desirable. Blended CN with “High in dietary fiber” claim was most liked followed by blended CN with “No trans-fat”. Therefore, blended BBs show great opportunities for further product development for both non-Asian and Asian consumers. Findings from this preliminary study provide meat manufacturers and product developers with insight into how consumers from different cultures perceive BBs and CNs.

Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread.

This study aimed to assess the effects of insoluble dietary fiber (IDF) from feijoa supplementation on the physicochemical and functional properties of wheat bread. The results showed that feijoa IDF (FJI) had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. The gradual increase of FJI levels (from 2 to 8%) in wheat bread resulted in increased total DF, ash, and protein contents, accompanied by a reduction in moisture, carbohydrates, and energy value. The inclusion of FJI in the bread crumb caused a rise in both redness (a*) and yellowness (b*) values while decreasing the brightness (L*) relative to the control specimen. In addition, adding FJI up to 2% significantly increased total phenolic and flavonoid contents and antioxidant activity, as well as flavor score of supplemented bread samples, while additions above 2% resulted in undesirable taste and texture. FJI addition caused higher bile acid, NO2-, and cholesterol adsorption capacities. Moreover, FJI addition up to 4% significantly reduced glucose adsorption capacities at different in vitro starch digestion intervals. The findings revealed that FJI offers great potential as an ideal functional ingredient in food processing.

Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch–Phenolic complex and control digestibility

Phenol is a competitive inhibitor for digestive enzymes, moreover, it can form complexes with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic digestion and are considered as RS type 5. However, phenol is usually bulky and does not easily enter the amylose helix cavity. The dual starch–phenolic complexation was proposed to increase single helix using heat moisture treatment (HMT) altogether with pre-gelatinization. The dual complexation of rice starch and Riceberry extract (HMT-RSP-Riceberry) exhibited the highest V-amylose and % crystallinity (30.8%, 31.5%) compared with native starch (14.5%, 19.8%). The high total phenolic and hydroxycinnamic acid content especially ferulic acid in Riceberry extract were effectively inhibited α-amylase activity. The complexing index of HMT-RSP-Riceberry was double (10.2%) the conventional process (5.1%). The single helix fraction which promote loose structure, allowing more phenol to move inside and between the helix cavities, increased noticeably in the HMT-RSP-Riceberry (30.7%) compared with native starch (4.3%). HMT-RSP-Riceberry had lower RDS but higher SDS and RS (77.2%, 7.1%, 15.8%) than conventional process using 15% gallic acid (positive control) (87.6, 5.3, and 7.1%), and native starch (negative control) (95.9, 1.5, 2.6%, respectively). The dual complexation process was more applicable in terms of reasonable amount of phenol used, no undesirable taste, and no chemical used during process. This physically modified inclusion complexes could improve starch digestibility with potential application in healthy foods.

Evaluation of the Physical and Chemical Treatment of Wastewater for the Dairy Industry

Dairy wastewater generally contains fats, lactose, whey proteins, and nutrients. Casein precipitation causes the effluent to decompose into a dark, strong-smelling sludge. Fluid waste contains soluble organic matter, suspended solids, and gaseous organic matter, which cause undesirable taste and smell, grant tone and turbidity, and advance eutrophication, which plays an essential role in increasing biological oxygen demand (BOD) in water. It also contains detergents and disinfecting agents from the rinses and washing processes, which increase the need for chemical oxygen (COD). One of the characteristics of dairy effluents is their relatively high temperature, high organic contents, and wide pH range, so the discharge of wastewater into water bodies without treatment leads to deterioration of water quality and ecological imbalance, and therefore treatment is required. To remove or reduce environmental damage. Dairy wastewater treatment includes mechanical, physical, chemical, and biological methods. Organic treatment techniques are reasonable for treating wastewater from the dairy business because of their high biodegradability. Notwithstanding, the long-chain unsaturated fats framed during lipid hydrolysis show an inhibitory impact during anaerobic treatment. Chain block reactors (SBR) and top stream anaerobic slop cover of sludge (UASB) frameworks are the most encouraging advancements for the organic treatment of dairy wastewater. Many papers have applied high-impact exercise and technical methods to the dairy business's anaerobic wastewater treatment of dairy wastewater. However, the two techniques actually have a few disadvantages. The most vital objective of these studies is to track down savvy and naturally manageable ways to deal with and empower the reuse and management of wastewater and waste. Consequently, elective treatments to organic treatment are physical and substance techniques, for example, coagulation, retention, layer cycles, and electrolysis. This section gives a primary survey zeroing in on physical and compound treatment strategies for dairy wastewater treatment. It is under study and checked for its viability.

Determination of peroxide value in edible oils based on Digital Image Colorimetry

Edible oils are naturally oxidized under heat or light, generating compounds responsible for undesirable flavors and tastes, which lead to the depreciation of products that contain them. The first compounds formed in oil oxidation are hydroperoxides, which can be estimated by determining the peroxide value (PV, meq O2/Kg) based on iodometric titration, requiring large amount of hazardous reagents and presenting difficulties detecting the endpoint. Thus, this work aimed to develop an economical and non-subjective method to predict the PV in edible oils based on Digital Image Colorimetry. First, six standards were prepared with hydrogen peroxide solutions. After reaction with potassium iodide, the mixtures were imaged using a smartphone camera. The color parameters from the RGB, HSV, CMYK, L*a*b*, or XYZ systems were calibrated against the meq O2 of standards. A test set of 50 edible oil samples was used for validation based on the standard method. RMSE and R2 values of 3.21 meq O2/kg and 0.97 were obtained using M from CMYK color system as analytical signal. The amount of reagents consumed in the proposed method was 98.7% reduced compared to that of the standard method.

Effect of Lactic Acid Bacteria on the Quality Attributes of Tea-Like Product from Blends of Drumstick (Moringa oleifera) Leaves and Ginger (Zingiber officinale)

Moringa oleifera leaves and Ginger crops still remain an underutilized commodity because of limited information on its wider use. Moringa oleifera is very rich in nutrition but has undesirable taste and flavor. However, addition of ginger takes the edge off the bitter spinachy taste of Moringa oleifera leaves. Lactic acid bacteria (LAB) are important microbes that have long been used in both traditional and modern industrial food fermentation. Lactic acid bacteria can be used for production of food due to their ability to coax microorganisms into producing In the process of food fermentation; microorganisms produce enzymes to break down complex compounds to simple bio-molecules for several biological activities such as proteinase, amylase, mannase, cellulase, and catalase. The aim of this research work is to determine the effect of Lactic acid bacteria (LAB) fermentation on the quality attributes of tea-like beverage produced from blends of Moringa oleifera leaves and Ginger(Zingiber officinale). The results showed that The phenotypic and biochemical characteristic of Blends of Drumstick leaves (Moringa oleifera) and Ginger (Zingiber officinale) reveals that the isolates were presumptively categorized to belong to the genus Lactobacillus, the isolates are gram positive, cocci, rod shaped, either, short rod or long rods, non-sporulating, ferments carbohydrate, non-motile and catalase negative. Technological properties of isolates are the properties that indicate the quality of the isolate to be used as a starter culture in the course of fermentation. A total of 35 colonies were isolated from the blend samples. Of them, 3 colonies were identified as Lactobacillus species, through observation of phenotypic characters, and identification, It was found that L. plantarum had tolerance under acid conditions, as its viable cell count remained at pH 2.0 and under 1.0 % bile salt condition, after 72 h incubation time. The proximate and energy content of fermented beverage produced from the blends shows that percent Dry matter, Moisture content, Crude protein, Ether extract , Crude fibre, Ash, carbohydrate and energy value were ranged from 10.00- 30.00, 4.0-5.0, 35.00 -71.00, 3.0-5.0, 11.00 - 18.00,3.0-10,7.0-15 and 74Kcal - 396Kcal respectively. The study concludes that The phenotypic and biochemical characteristic of blends of drum stick leaves (Moringa oleifera) and Ginger (Zingiber officinale) reveals that the isolates were to belong to the genus Lactobacillus. Also, Many of the LAB metabolites such as low molecular weight acids, alcohols, carbon dioxide, diacetyl and hydrogen peroxides have broad spectrum antimicrobial activity against other species of bacteria. The proximate and energy value of the beverage plays a crucial role in assessing its nutritional significance (P&lt;0.05). Consequently, the fermentation of these blends with LAB species might provide a means of retaining more of the nutrients that are trapped in the matrix of the cells of these plant materials.

The CsHEC1-CsOVATE module contributes to fruit neck length variation via modulating auxin biosynthesis in cucumber

Fruit neck is the proximal portion of the fruit with undesirable taste that has detrimental effects on fruit shape and commercial value in cucumber. Despite the dramatic variations in fruit neck length of cucumber germplasms, the genes and regulatory mechanisms underlying fruit neck elongation remain mysterious. In this study, we found that Cucumis sativus HECATE1 (CsHEC1) was highly expressed in fruit neck. Knockout of CsHEC1 resulted in shortened fruit neck and decreased auxin accumulation, whereas overexpression of CsHEC1 displayed the opposite effects, suggesting that CsHEC1 positively regulated fruit neck length by modulating local auxin level. Further analysis showed that CsHEC1 directly bound to the promoter of the auxin biosynthesis gene YUCCA4 (CsYUC4) and activated its expression. Enhanced expression of CsYUC4 resulted in elongated fruit neck and elevated auxin content. Moreover, knockout of CsOVATE resulted in longer fruit neck and higher auxin. Genetic and biochemical data showed that CsOVATE physically interacted with CsHEC1 to antagonize its function by attenuating the CsHEC1-mediated CsYUC4 transcriptional activation. In cucumber germplasms, the expression of CsHEC1 and CsYUC4 positively correlated with fruit neck length, while that of CsOVATE showed a negative correlation. Together, our results revealed a CsHEC1-CsOVATE regulatory module that confers fruit neck length variation via CsYUC4-mediated auxin biosynthesis in cucumber.

Plant based polyphenol associations with protein: A prospective review

This review discusses the classes of plant polyphenols along with their binding mechanisms with protein molecules. Generally, polyphenols bind in covalent and non-covalent orientations with protein molecules. Their addition to the protein usually results in undesirable flavors and tastes inside the proteins. They also affect the color of the food. Plant polyphenols are found to act in a protective way against cardiovascular disease, neurodegenerative diseases, diabetes, and cancer. In addition to redox activity, their modes of action include the inhibition of key enzymes, modulation of transcription factors or cell receptors, and finally, perturbation of protein aggregates. Dietary polyphenols usually play a key role in protein digestion by forming covalent and non-covalent bonds with proteins. In addition, polyphenols and plant phenolics possess the scavenging ability of reactive oxygen species (ROS), including radical/non-radical oxygen species including HOC•, H2O2, HOCl, 1O2 (singlet oxygen), and oxidatively generated radicals derived from LDL biomolecules such as ROOC• and oligonucleic acids.

Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances

The aim of this work was to establish experimental conditions to improve water solubility of poplar propolis components by complexation with β-cyclodextrin (BCD). Water sorption properties, stability constants and thermodynamic parameters of the encapsulation process were studied. Propolis greatly modified BCD sorption isotherms, being water sorption lower in propolis-BCD system. These results are consistent with the displacement of water molecules from the inner cavity of the BCD by propolis components and evidence propolis component-BCD interactions. Results showed a positive linear relationship between phenolic compounds water solubility and the BCD amount in aqueous solution. The solubility increase depends on the polarity and spatial geometry of these components. Phase solubility data indicated the formation of 1:1 M ratio complexes and studies at different temperatures allowed to calculate the stability constants and the thermodynamic parameters of the inclusion process. The negative ΔH (−22 kJ mol−1) and ΔG (−12.8 kJ mol−1) values indicate that the inclusion of propolis components in BCD is an exothermic and spontaneous process, respectively, that is mainly enthalpy driven. The obtained ΔS (-32 J mol−1.K−1) is typical of low energy interactions. Present results could be of interest to develop aqueous propolis formulations avoiding the use of organic solvents and without undesirable tastes or flavors.

Taste Masking of Pharmaceutical Formulations: Review on Technologies, Recent Trends and Patents

The majority of active pharmaceutical ingredients (APIs) found in oral dosage forms have unpleasant or obnoxious taste. Taste is one of the important parameters which governs patient compliance and also decides the success of a product in the market. Undesirable taste or the bitter taste is a major challenge that formulation scientist faces with many drugs. Hence, oral administration of bitter drugs is a big challenge, especially for pediatric patients. This article focuses on various tastes masking techniques by which the characteristics of the dosage form are improved and better patient compliance can be achieved. The article also discusses various recent taste masking evaluation techniques used in oral pharmaceutical formulations. The pharmaceutical companies are now engaged in developing novel techniques to overcome the problem of taste masking by numerous patents filed for taste masking. Lists of patents for taste masking are discussed and how these patents overcome the limitations of conventional approaches of taste masking is also reviewed. The present article also emphasizes various patented platform technologies based on different techniques used for taste masking. The important features and principles involved in taste-masking approaches of various patented technologies are also discussed. A better understanding of these new patents and patented technologies will help formulation scientists to select the most suited technology for development of new products with improved taste.

Horses' Response to a Novel Diet: Different Herbs Added to Dry, Wet or Wet-Sweetened Oats.

Simple SummaryThe commercial horse feed industry uses palatants to mask undesirable tastes of feed and enhance consumption. However, an unknown smell or taste may also hinder feed intake, due to, among other aspects, novelty. The acceptability of herbs by horses has not been studied. We analysed whether five herbs (field mint, common yarrow, common chamomile, common sage and common nettle) added alternately to oats and presented within a dry, wet or wet-sweetened diet influence horses’ willingness to consume. Twenty horses were given different diet combinations of a feed presentation and a herb consecutively, once daily. Seven parameters showing the willingness to consume were measured: times of olfaction and consumption, times and numbers of intervals in consumption and drinking water, and mass of leftovers. The results show that the herbs in the amount offered did not influence the time of intake and only the dry oats with common sage added were smelled longer before consuming. However, wetting or wetting and sweetening the feed increased the willingness to eat. In conclusion, herbs in small amounts do not affect the feed intake, whereas wetting and sweetening the diet is of great importance and should be regarded when preparing horse diets.The commercial horse feed industry uses palatants to mask undesirable tastes of feeds and enhance product acceptance. However, an unknown odour or taste may also hinder feed intake, due to, inter alia, novelty. The objective of the study was to assess the horses’ response to novel diet: five different herbs added alternately to dry, wet or wet-sweetened oats. Twenty adult horses were given different diet combinations of a feed presentation and a herb: field mint, common yarrow, common chamomile, common sage and common nettle, consecutively, once daily. The response to novelty was assessed regarding traits showing the willingness to consume: times of olfaction and consumption, times and numbers of intervals in consumption and drinking water, and the mass of leftovers. The results show that properties of the herbs studied did not hinder the consumption and only the odour of the dry common sage delayed the intake. Wetting or wetting and sweetening the diet accelerated the intake. In conclusion, herbs in small amounts do not significantly affect the willingness to consume feed. Although wet and wet-sweetened diet presentations may be novel to horses, they increase the feed palatability and can be suggested for use when preparing horse diets.