An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

Abstract

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release system, in which the enzyme triggers an increased release of flavour. Our oral processing simulations have confirmed an increase in the bioavailability of aroma and salt compounds as a function of oral pullulan degradation, although the release kinetics suggest a rather slow process. One of the greatest challenges in flavour science is to retain and rapidly unload the bioactive aroma and taste compounds in the oral cavity before they are ingested. By developing a cationic pullulan analogue we have, in theory, addressed the “loss through ingestion” issue by facilitating the adhesion of the modified polymer to the oral mucus, to retain more of the flavour in the oral cavity. Dimethylaminoethyl pullulan (DMAE-pullulan) was synthesised for the first time, and shown to bind submaxillary mucin, while still retaining its susceptibility to α-amylase hydrolysis. Although DMAE-pullulan is not currently food grade, we suggest that the synthesis of a sustainable food grade alternative would be a next generation mucoadhesive targeted for the oral cavity.

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour

“…The carboxymethylcellulose (CMC) and pullulan samples were purchased from Carbosynth, UK. DMAE-pullulan was obtained as described previously [30]. Briefly, 5 g of pullulan was dissolved in 25 ml of distilled water and mixed with a 25 mL 10 M sodium hydroxide solution.…”

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

“…In-mouth interactions between volatiles and salivary components are also known to occur which may influence extent of aroma release, through binding or enzymatic conversion ( Ployon et al, 2017 ). Pagès-Hélary et al (2014) found that both mucin and α-amylase have the ability to retain aroma molecules within saliva, and these findings were recently supported by Dinu, Gadon, et al (2019) . A significantly greater PSR in the HF group, along with greater amylase activity, may have facilitated greater protein-aroma binding and therefore contributed to the relatively lower in-mouth aroma release in the HF group.…”

“… Buttner et al (2002) illustrated that between 30% and 40% of aroma compounds can be retained on the oral and pharyngeal mucosa. In fact, mucoadhesive polymers have been proposed as a method to prolong the residence time, and therefore perception, of flavour compounds on oral surfaces ( Cook et al, 2017 ; Dinu et al, 2019 , Dinu et al, 2019 ). In the same way the LF group may have been less able to clear the drying proteins from the mouth, flavour compounds are likely to have persisted to a greater extent in-between sips leading to the significantly higher aftertaste perception.…”

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics

“…It was suggested that some of the lost functionality of ethanol may be tackled by the addition of dextrins or glycerol which can act as ‘ethanol-mimics’ and help increase aldehyde retention 10 . Further research into oral mucoadhesive might become an attractive option in beer reformulation, by modulating an increase in the retention of more hydrophobic compounds 50 . As observed in Dinu et al 50 the development of oral mucoadhesives can lead to a decrease in the interactions of aroma compounds with α-amylase.…”

“…Further research into oral mucoadhesive might become an attractive option in beer reformulation, by modulating an increase in the retention of more hydrophobic compounds 50 . As observed in Dinu et al 50 the development of oral mucoadhesives can lead to a decrease in the interactions of aroma compounds with α-amylase. Balancing these effects could provide brewers with significant guidance on the development of a NAB base recipe, in order to reduce the effects of beer dealcoholisation.…”