Effect of different quantities of miracle fruit on sour and bitter beverages

Andrade, Amanda Cristina; Martins, Marina Böhme; Rodrigues, Jéssica Ferreira; Coelho, Sandra Bragança; Pinheiro, Ana Carla Marques; Bastos, Sabrina Carvalho

doi:10.1016/j.lwt.2018.09.054

Cited by 9 publications

(5 citation statements)

References 26 publications

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“…While considering this and other inherent limitations of these studies for their use in a safety assessment, the Panel notes that the authors did not report adverse effects regarding possible local effects (e.g. irritation of the tongue and/or mouth) at a maximum reported dose of 600 mg (Andrade et al., 2019) or duration of 2 weeks (Wilken and Satiroff, 2012).…”

Section: Assessmentmentioning

confidence: 99%

“…Sensory study 6 panellists Single occasion 0.08 g of miracle fruit powder; Supralingual other inherent limitations of these studies for their use in a safety assessment, the Panel notes that the authors did not report adverse effects regarding possible local effects (e.g. irritation of the tongue and/or mouth) at a maximum reported dose of 600 mg (Andrade et al, 2019) or duration of 2 weeks (Wilken and Satiroff, 2012). Upon a request to provide more evidence on the safety of the NF in the context of chronic consumption in humans and possible prolonged or permanent taste alteration, the applicant submitted an expert opinion.…”

Section: Human Datamentioning

confidence: 99%

See 1 more Smart Citation

Safety of dried fruits of Synsepalum dulcificum as a novel food pursuant to Regulation (EU) 2015/2283

Nutrition¹,

Turck²,

Castenmiller³

et al. 2021

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens ( NDA ) was asked to deliver an opinion on dried fruits of Synsepalum dulcificum as a novel food ( NF ) pursuant to Regulation ( EU ) 2015/2283. The NF is pitted and dried (by lyophilisation) fruits of S. dulcificum . The NF contains the glycoprotein miraculin (≤ 2.5%) which causes sour and acidic foods to taste sweet. The fruits have a documented history of consumption in Africa and products thereof can be found in different markets worldwide. Information on the production process and the composition of the NF is sufficient and does not raise safety concerns. The applicant proposes to use the NF as or in food supplements for the adult population, excluding pregnant and lactating women, at a maximum daily amount of 0.9 g. Taking into account these conditions of use, the Panel considers that the consumption of the NF is not nutritionally disadvantageous. The provided genotoxicity studies do not raise concerns for genotoxicity of the NF . The Panel concludes that the only dose tested in a 90‐day oral toxicity study of 2,000 mg/kg body weight (bw) per day was not associated with adverse effects. By applying an uncertainty factor of 200, the Panel concludes that the NF is safe at an intake level of 10 mg/kg bw per day, corresponding to a maximum daily intake of 0.7 g of the NF for the target population, rather than 0.9 g/day as proposed by the applicant.

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Section: Assessmentmentioning

confidence: 99%

Section: Human Datamentioning

confidence: 99%

Safety of dried fruits of Synsepalum dulcificum as a novel food pursuant to Regulation (EU) 2015/2283

Nutrition¹,

Turck²,

Castenmiller³

et al. 2021

EFS2

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“…The study concluded that the sensory profile of MF was similar to sucralose. Andrade et al (2019), investigated the effect of different quantities of MF (150, 300, and 600 mg) on lemonade (sour) and green tea (bitter). Similar to Rodrigues et al (2016), the participants dissolved miraculin powder on their tongue.…”

Section: Introductionmentioning

confidence: 99%

Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?

Greenaway,

Beyts,

Mercogliano

et al. 2024

Journal of Sensory Studies

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Miraculin is a glycoprotein present in miracle fruit berries (Richadella dulcifica or Synsepalum dulcificum) known to have taste modifying properties: conversion of sour into sweet taste. So far, research has shown that the effects occur when consuming miracle fruit powder or miracle fruit berries prior to consumption of a sour drink or food product. However, limited research has examined the effects of miraculin consumed within a food or drink product and if there might be any taste‐modifying effects on other food and drinks consumed subsequently. This research looks at miraculin, from freeze‐dried miracle fruit powder, served within model soft drink formulations at concentrations ethically approved for consumption in soft drink beverages (50 and 80 ppm miracle fruit powder). Three experiments were carried out. The first investigated how long any taste‐modifying effects would last following consumption and whether the effects were dose‐dependent. Experiment 2 looked at the effect of repeated exposure on perception of sweet, sour, and bitter tastes, whilst experiment 3 explored whether the receptor binding of miraculin in miracle fruit powder would affect sweetness perception of other sweeteners. All results showed minimal effects of using freeze‐dried miracle fruit powder within a model beverage at the 50 and 80 ppm levels suggesting that future water‐based beverages produced containing low levels of miraculin protein will have little or no taste‐modifying effects on foods and beverages subsequently consumed.Practical ApplicationsMiraculin, derived from miracle fruit berries, acts as a taste modifier and can change food or drink from tasting sour to tasting sweet. This property is known to occur if either a fresh or freeze‐dried powder of miraculin is ingested before food or drink. Miraculin has potential as an ingredient in water‐based beverages to enhance sweetness, reduce the undesirable aftertaste associated with some high‐potency sweeteners, and to add mouthfeel. However, until now, it was unknown whether, by adding miraculin to a beverage at levels considered safe for human consumption, the taste of other foods consumed with or after the beverage would be affected. Here, we show that a low level of miraculin protein within a water‐based beverage has little to no taste‐modifying effects on products that are subsequently consumed. Our study therefore opens new avenues for using miraculin as a taste modifier.

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“…No entanto, os seus efeitos adversos na saúde humana, como desenvolvimento de intolerância à glicose através da indução de alterações composicionais e funcionais na microbiota intestinal, têm sido motivo de grande preocupação e controvérsia. Além disso, podem ter o potencial de produzir alterações no perfil sensorial do produto, pelo que a sua utilização, ainda, constitui um desafio para a indústria alimentícia 1,2,3,13,21,22 . Surge a demanda por alternativas a estes dois tipos de produtos, nomeadamente por adoçantes naturais, de modo a permitir o desenvolvimento de novos produtos alimentares saudáveis 1,2,12,14,22 .…”

Section: Introductionunclassified

“…Além disso, podem ter o potencial de produzir alterações no perfil sensorial do produto, pelo que a sua utilização, ainda, constitui um desafio para a indústria alimentícia 1,2,3,13,21,22 . Surge a demanda por alternativas a estes dois tipos de produtos, nomeadamente por adoçantes naturais, de modo a permitir o desenvolvimento de novos produtos alimentares saudáveis 1,2,12,14,22 .…”

Section: Introductionunclassified

Miraculina: Um Adoçante Natural

Dias¹,

Baptista²,

Baltazar³

2023

Open Science Research X

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RESUMOIntrodução: A elevada ingestão de açúcar é o principal fator associado ao aporte energético excessivo e ao desenvolvimento de obesidade e várias doenças crónicas, nomeadamente diabetes tipo 2 e doenças cardiovasculares. Deste modo, a procura por adoçantes alternativos, não artificiais, tem vindo a aumentar. Um destes é a miraculina, proteína modificadora do sabor encontrada no fruto da fruteira milagrosa (Synsepalum dulcificum).Objetivo: Estudar a miraculina e as suas propriedades nutricionais enquanto adoçante natural.Metodologia: Foi feita uma pesquisa nas bases de dados PubMed e ScienceDirect, com a palavra-chave miraculina e num intervalo temporal de dez anos, da qual resultaram sessenta e nove artigos (1 e sessenta e oito, respetivamente). Após a leitura do título, foram selecionados trinta e seis artigos, dos quais, após leitura do abstract, vinte e seis foram selecionados para leitura integral, tendo estes sido utilizados na elaboração do artigo.Resultados: A miraculina atua nas membranas celulares do sabor, próximo ao local do receptor doce, produzindo a sensação doce. O seu efeito consiste na conversão de sabores azedos em doces, tendo um perfil sensorial semelhante ao da sucralose, substituto do açúcar consagrado e reconhecido, e dura até que seja diluída e eliminada pela saliva. A sua ação depende do pH e da temperatura, sendo diminuída em pH alto e muito diminuída em pH acima de doze ou abaixo de 2,5 e a temperaturas elevadas. Conclusão: A miraculina possui qualidade nutricional e ações farmacológicas, aparentando ser um bom substituto do açúcar em bebidas ácidas. Ainda são necessários estudos futuros em outros produtos que avaliem a perceção do consumidor.

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Effect of different quantities of miracle fruit on sour and bitter beverages

Cited by 9 publications

References 26 publications

Safety of dried fruits of Synsepalum dulcificum as a novel food pursuant to Regulation (EU) 2015/2283

Safety of dried fruits of Synsepalum dulcificum as a novel food pursuant to Regulation (EU) 2015/2283

Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?

Miraculina: Um Adoçante Natural

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