Sporopollenin exines: A novel natural taste masking material
Sporopollenin exines: A novel natural taste masking material
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DOI：
10.1016/j.lwt.2009.07.001
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发表时间：
2010-01-01
影响因子：
6
通讯作者：
Atkin, Stephen L.
中科院分区：
文献类型：
--
作者：
Barrier, Sylvain;Rigby, Alan S.;Atkin, Stephen L.
从石蒜孢子中提取的孢粉外壁包被水、葵花籽油(0.5g/g)和不同量的鱼肝油(每克孢粉外壁的鱼肝油分别为0.5g/g、1.0g/g、2.0g/g、4.0g/g)。20名志愿者参与了一项双盲品尝试验，以比较这些产品。包埋油为细粉状，载油量为1/1(w/w)。与装满水或葵花籽油的孢粉外壁相比，盲试不能区分装入Ill(w/w)的鱼肝油制剂。在2/1和4/1的负荷下，鱼肝油得到了均匀的鉴定。因此，孢粉蛋白的外壁可以高负载，高达1g油的外壁，仍然以干粉的形式保留，并保留风味掩蔽，从而掩盖内容物。(C)2009爱思唯尔有限公司。保留所有权利。
Sporopollenin exines extracted from the spores of the plant Lycopodium clavatum were used to encapsulate water, sunflower oil (0.5 g/g) and differing amounts of cod liver oil (cod liver oil per gram of sporopollenin exines: 0.5 g/g, 1.0 g/g, 2.0 g/g, 4.0 g/g). A double-blind taste trial, involving 20 volunteers, was conducted to compare the products. The encapsulated oils were in the form of a fine powder up to an oil loading of 1/1 (w/w). Blind tasting could not distinguish the cod liver oil preparation up to Ill (w/w) loading compared to the sporopollenin exines filled with either water or sunflower oil. At a loading of 2/1 and 4/1, the cod liver oil was uniformly identified. Therefore, sporopollenin exines can be loaded highly, at up to I g oil to 1 g of the exines, and still remain as a dry powder and retain flavor masking, thus disguising the contents. (C) 2009 Elsevier Ltd. All rights reserved.