Masking of bitterness in dairy protein hydrolysates: Comparison of an electronic tongue and a trained sensory panel as means of directing the masking strategy

Newman, Josephine; O’Riordan, Dolores; Jacquier, Jean-Christophe; O’Sullivan, M.

doi:10.1016/j.lwt.2015.03.019

Cited by 28 publications

(25 citation statements)

References 28 publications

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“…After interacting with the initial reactive radical species, the polyphenol itself becomes a radical. However, the formation of quinone structures and the resonance-induced delocalization of electrons within the aromatic ring stabilize these radical intermediates (Nawar, 1996). Hence, lipid oxidation in seafood can be prevented by plant polyphenols (Maqsood et al, 2014).…”

Section: Antimicrobial Antioxidant Efficacy and Application Of Planmentioning

confidence: 99%

“…The bitterness of peptides caused by the presence of hydrophobic amino acids (Phe, Gly, Val, Ala, Leu, Trp, Iso, Pro, and Met) at the C-or N-terminal, basic amino acids at the C-terminal, two hydrophobic amino acids at the C-terminal, or low-molecular-weight peptides (˂6 kDa) containing one or more hydrophobic amino acids, is one of the obstacles limiting the use of active peptides in seafood (Newman, O'Riordan, Jacquier, & O'Sullivan, 2015). Amino acid composition, DH, number of carbon atoms on the R-group of branched-chain amino acids, location, and concentration determine the bitterness of peptides (Leksrisompong, Gerard, Lopetcharat, & Drake, 2012).…”

Section: Limitations Of Bioactive Peptides For Seafood Preservationmentioning

confidence: 99%

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Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

181

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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Section: Antimicrobial Antioxidant Efficacy and Application Of Planmentioning

confidence: 99%

Section: Limitations Of Bioactive Peptides For Seafood Preservationmentioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

181

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“…Besides, Newman et al (2015) recommended the use of sweeteners and flavoring agents to reduce bitterness of protein hydrolysates. They added sucralose as a sweetener and vanilla as a flavoring agent to a model beverage containing sodium caseinate hydrolysate and concluded that this method was very effective in reducing the bitter taste of the beverage caused by the hydrolysate.…”

Section: Removing Bitternessmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

131

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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“…In addition, these techniques are destructive, time‐consuming and very tedious, requiring highly expert analysts and specialised equipment . Among the fastest, easy‐to‐handle measurement techniques that have been tested in recent years to differentiate types of honey are electronic tongues based on: potentiometry (commercially available as Astree, Alpha M.O.S or homemade); voltammetry; impedance spectroscopy; or a combination of these techniques . Whatever the technique applied, the great amount of data produced must be always treated using appropriate multivariate analysis techniques such as: principal component analysis (PCA), linear discriminant analysis (LDA), cluster analysis (CA), artificial neural network (ANN), or multiple linear regression (MLR) …”

Section: Introductionmentioning

confidence: 99%