Interaction of Cyclodextrins With Taste Substances

Toda, Jun; Misaki, Masaru; Konno, Akira; Wada, Takeo; Yasumatsu, Katsuharu

doi:10.1016/b978-0-12-169101-1.50009-4

Cited by 10 publications

(4 citation statements)

References 6 publications

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“…The CD itself can not be considered as a tasteless or only slightly sweet substance, although its taste threshold value is lower than that of sucrose (detection, 0.03 and 0.27%; recognition, 0.11 and 0.52%, respectively). A 0.5% CD solution was as sweet as sucrose, and a 2.5% solution as sweet as a 1.71% solution of sucrose (11). Sucrose and beta-CD showed an additive effect on sweetness.…”

Section: Introductionmentioning

confidence: 94%

Formulation and Evaluation of Taste Masked Oral Reconstitutable Suspension of Primaquine Phosphate

Shah

Mashru

2008

AAPS PharmSciTech

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Abstract. The purpose of this research was to mask the intensely bitter taste of primaquine phosphate (PRM) and to formulate suspension powder (cachets) of the taste masked drug. Taste masking was done using beta-cyclodextrin. To characterize and formulate taste masked cachets of PRM, the 1:25 M physical mixture was selected based on bitterness score. Phase solubility studies, fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and X-ray powder diffraction (XRPD) were performed to identify the physicochemical interaction between drug and carrier, hence its effect on dissolution. Cachets were evaluated for angle of repose, sedimentation characterization and pH. In vitro drug release studies for physical mixture and kneaded system were performed at pH, 1.2 and 6.8. Bitterness score was evaluated using gustatory sensation test. Phase solubility studies showed weak interaction between PRM and CD. The FTIR, DSC and XRPD studies indicated inclusion complexation in physical mixture and kneaded system. In addition, kneaded system and physical mixture exhibited better drug release at pH 1.2 and negligible effect at pH 6.8. Cachets prepared using physical mixture, (DS24), showed complete bitter taste masking and easy redispersibility. Taste evaluation of cachets in human volunteers rated tasteless with a score of 0 to DS24 and 3 to DS25. Thus, results conclusively demonstrated successful taste masking and formulation of cachets with taste masked drug.

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Section: Introductionmentioning

confidence: 94%

Formulation and Evaluation of Taste Masked Oral Reconstitutable Suspension of Primaquine Phosphate

Shah

Mashru

2008

AAPS PharmSciTech

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“…When the inclusion complex is placed in excess water, release of the guest molecule proceeds by reversal of the thermodynamic equilibrium. Investigation into the release of compounds from β-CD has been mainly based on formal (and informal) sensory observations (18). Dynamic release of aroma compounds can be studied in model systems to provide fundamental information like the mass transfer behavior and the physicochemical parameters that control release.…”

Section: Introductionmentioning

confidence: 99%

Effect of β-Cyclodextrin on Aroma Release and Flavor Perception

Kant

Linforth

Hort

et al. 2004

J. Agric. Food Chem.

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Binding and release of volatile compounds to and from beta-cyclodextrin were measured in model aqueous systems using static equilibrium headspace and dynamic headspace dilution. Beta-cyclodextrin decreased the static equilibrium headspace for some volatiles (e.g., ethyl octanoate and decanone) due to binding, but dilution studies demonstrated that binding was readily reversible. Dynamic release of hydrophobic volatile compounds was similar to that observed from emulsions. When beta-cyclodextrin was added to fat free yogurt, the release of a commercial lemon flavoring was modified and was similar to release from a regular fat yogurt. Sensory difference testing confirmed the release results. The data demonstrate that beta-cyclodextrin can be used to modify flavor delivery in both model and real systems; the effects in the latter are sensorially significant.

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“…b-CYCLO has a recognition threshold of 0.11% (Toda, Misaki, Konno, Wada, & Yasumatsu, 1981). Therefore, in addition to the possible inability of b-CYCLO to effectively encapsulate caffeine, the high concentration used in this study (0.6%) likely elicited sweetness that was unable to be masked by the bitterness of free, non-encapsulated caffeine at a low concentration.…”

Section: Discussionmentioning

confidence: 97%

The efficacy of bitter blockers on health-relevant bitterants

Gaudette

Pickering

2012

Journal of Functional Foods

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Functional foods (+)-Catechin Phenols Caffeine A B S T R A C T Current strategies for decreasing the bitterness of conventional foods often involve the addition of sucrose and sodium chloride. However this has limited application with functional foods, as they are health promoting, and other approaches are required. This study assesses the efficacy of high and low concentrations of five bitter inhibiting compounds [b-cyclodextrin (b-CYCLO), homoeriodictyol sodium salt (HED), zinc sulphate monohydrate (ZnSO 4 ), magnesium sulphate (MgSO 4 ), carboxymethylcellulose sodium salt (CMC)] on the perceived bitterness of high and low concentrations of (+)-catechin and caffeine -two ingredients used in functional food formulations. Intensity ratings (bitterness, sourness, saltiness, sweetness, savoriness, astringency, 'other') of bitterant-bitter blocker binary solutions were collected from a panel of twelve, in duplicate, using a 15 cm line scale.Overall, b-CYCLO and HED were the most effective blockers at decreasing the bitterness of (+)-catechin, while the bitterness of caffeine was reduced most effectively by HED.Results also demonstrate that the bitter reducing capacity of these blockers is bitterant dependent. In general, these bitter blockers elicit minimum side tastes and sensations, although astringency and viscosity intensities are increased under some conditions. We conclude that some bitter blockers show considerable potential for decreasing the bitterness of phenols and caffeine in functional food formulations.

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Interaction of Cyclodextrins With Taste Substances

Cited by 10 publications

References 6 publications

Formulation and Evaluation of Taste Masked Oral Reconstitutable Suspension of Primaquine Phosphate

Formulation and Evaluation of Taste Masked Oral Reconstitutable Suspension of Primaquine Phosphate

Effect of β-Cyclodextrin on Aroma Release and Flavor Perception

The efficacy of bitter blockers on health-relevant bitterants

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