Physical approaches to masking bitter taste: lessons from food and pharmaceuticals.
Physical approaches to masking bitter taste: lessons from food and pharmaceuticals.
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DOI：
10.1007/s11095-014-1480-6
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发表时间：
2014-11
影响因子：
3.7
通讯作者：
Hayes JE
中科院分区：
文献类型：
--
作者：
Coupland JN;Hayes JE
许多药物和理想的植物化学物质是苦的，苦味是令人厌恶的。食品和药品制造商有一个共同的需求苦味掩蔽策略，使他们能够提供有用的数量的活性化合物在一个可接受的形式，在这篇评论中，我们比较和对比的挑战和研究人员在这两个领域的方法。我们专注于物理方法，即，微结构或纳米结构结合在口中的苦味化合物，但在吞咽后分解释放。在所有这些方法中，假设苦味抑制的程度取决于唾液中澄清剂的浓度，因此取决于结合的比例。令人惊讶的是，这一假设很少得到充分的测试，使用适当的人类感官试验和测量结合的组合。这在制药系统中尤其如此，可能是由于药物感官分析的实验挑战更大。
Many drugs and desirable phytochemicals are bitter, and bitter tastes are aversive. Food and pharmaceutical manufacturers share a common need for bitterness-masking strategies that allow them to deliver useful quantities of the active compounds in an acceptable form and in this review we compare and contrast the challenges and approaches by researchers in both fields. We focus on physical approaches, i.e., micro- or nano-structures to bind bitter compounds in the mouth, yet break down to allow release after they are swallowed. In all of these methods, the assumption is the degree of bitterness suppression depends on the concentration of bitterant in the saliva and hence the proportion that is bound. Surprisingly, this hypothesis has only rarely been fully tested using a combination of adequate human sensory trials and measurements of binding. This is especially true in pharmaceutical systems, perhaps due to the greater experimental challenges in sensory analysis of drugs.