The effect of polysaccharides on the astringency induced by phenolic compounds

Troszyńska, Agnieszka; Narolewska, Olga; Robredo, Sergio; Estrella, Isabel; Hernández, Teresa; Lamparski, Grzegorz; Amarowicz, Ryszard

doi:10.1016/j.foodqual.2009.12.005

Cited by 50 publications

(31 citation statements)

References 41 publications

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“…As regards astringency, there was a tendency to perceive high levels in all the samples by the consumers. Probably, MD was not sufficient to mask this sensation, and it will be necessary to include other gums such as carboxymethylcellulose which have a tested efficiency to reduce the astringency of phenolic compounds (Troszynska et al, 2010). Although S1 was perceived AS more astringent than S2 (Table 2), their acceptability levels were similar, suggesting that this sensation did not affect much the preference.…”

Section: Discussionmentioning

confidence: 99%

“…Maltodextrin (MD) is the most common carbohydrate matrix used for encapsulation stability, protecting against undesirable physical and chemical changes (Roos, 1995;Galmarini, Schebor, Zamora & Chirife, 2009;Sánchez, Baeza, Galmarini, Zamora & Chirife, 2013). Polysaccharides such as MD can help to enhance palatability as a masking agent of bitterness and to reduce the astringency sensation induced by phenolic compounds of foods and beverages (Ley, 2008;Troszynska, Narolewska, Robredo, Estrella, Hernandez et al, 2010).…”

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confidence: 99%

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Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting

Orjuela-Palacio

Zamora

Lanari

2014

Food Research International

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24 25 26 27 28 29 30 31 32 33 34 35 36The effect of repeated tasting may improve the acceptance level and positive emotions associated with an unusual food. Our aim was to analyze this effect on the consumer acceptance, emotional status, purchase intention and optimum level of sensory attributes of a yerba mate (YMI)/black currant (BC) drink with high polyphenol content and low palatability.Beverages formulations (%) were: YMI 50 / BC 30 (S1); YMI 60 / BC 20 (S2); YMI 60 / BC 20/ diet sweetener 0.05% (S3). All samples had 15% maltodextrin, 0.01% aroma and 5.0% sucrose.One hundred participants (70 female, 30 male) aged 25 to 63 years (M = 38.9, SD = 10.9) evaluated the same three samples (S1, S2 and S3) during four sessions to determine the influence of repeated exposure, taking the first session as a control. Acceptance was measured by a 9-point hedonic scale, purchase intent by a 5-point scale and attribute diagnosis (sourness, sweetness, astringency, aroma and body) by a Just About Right scale. Consumers selected at least three terms from a list of 12 words (well-being, displeasure, familiarity, sadness, fear, freshness, anguish, simplicity, relaxation, anger, joy and surprise) to describe their emotional status after tasting the samples. Results showed that the last session displayed the highest values for acceptance demonstrating a repeated exposure effect. The samples with less acceptability in 37 38 39 session 1 (S1 and S2) were those with the greatest increase in session 4. Purchase intention was 40 not affected by product exposure. The oldest consumer group (50-63 years old) exhibited the minimum levels of acceptance and purchase intention. The attribute diagnostic evaluations did not change through the four sessions indicating that the consumer opinion of its optimum point was maintained at the same level as the first impression. The word "familiarity" was selected for 41 42 43 44 all the samples in the fourth and final session and also for sample 3 at session 3, confirming its 45 impact and showing the exposure level necessary to develop it. 46

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting

Orjuela-Palacio

Zamora

Lanari

2014

Food Research International

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“…It indicates that, an increased amount of corn starch can effectively reduce astringency. Polysaccharides are well known for their ability to lower the intensity of taste and aroma when their concentration is above the coil overlap concentration (Troszynska et al, 2010). In this study, it seems that corn starch had reduced the intensity of astringency via binding the astringent compounds in the helical amylose through hydrophobic bonding as stated by (Boutboul et al, 2002).…”

Section: Discussionmentioning

confidence: 57%

“…Starch is used in food applications because it is easy to cook at high concentrations and it can control moisture migration (Sajilata and Singhal, 2005). Moreover, starch can trap the flavor of food and reduce the astringent taste of phenolic acid (Naknean and Meenune, 2010;Troszynska et al, 2010). The astringent taste of egg tofu is due to the phenolic acids and isoflavones compounds in soymilk (Labbe et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis

Murad¹,

Abdullah²,

Mustapha³

2015

American Journal of Applied Sciences

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The objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2%), gum Arabic (0.1-1.0%) and corn starch (1.5-2.5%) on the sensory characteristics of egg tofu. Eight trained panelists performed quantitative descriptive analysis. Analysis of Variance (ANOVA) showed that several of the response variables (egg aroma, starchiness, cohesiveness, astringency and aftertaste) were significantly different (p<0.05) and that the coefficients of determination (R 2 ) were in the range of 0.77-0.96. Based on the superimposed plot to determine the overlay region for sensory attributes, the formulation of egg tofu with desired sensory quality was obtained by incorporating 0.12% carrageenan, 0.61% gum Arabic and 2.00% corn starch. The best sensory performances were set as a goal for each response and the results showed that the optimum predicted response values obtained for egg aroma, starchiness, cohesiveness, astringency and aftertaste were 62, 88, 37, 34 and 60 mm respectively.

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“…The interactions of CMC and polyphenols are currently under study such as the actual research of biogenic activity of polyphenols [2]. It is for example shown that CMC has from all the food industry tested polysaccharides the highest ability to mask the bitter taste of polyphenols and tannins in beverages enriched with antioxidants so that it reduces their astringent effect on the salivary glands [3,4]. CMC is used to stabilize wine by preventing the precipitation of pottasium bitartrate (tartar) and to prevent the formation of sediment in bottled wines [5].…”

Section: Carboxymethyl Cellulose (Cmc)mentioning

confidence: 99%

Development of carboxymethyl cellulose/ polyphenols gels for textile applications

Křížová¹,

Wiener²

2013

Autex Research Journal

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The aim of this study was to determine release rate and changes in polyphenols’ content, which were sorbed to carboxymethyl cellulose gel and subsequently desorbed. An aqueous extract of blue marc vine variety Fratava was used as a source of polyphenols. The gel was dried into a solid film and polyphenols were then desorbed again by dissolving this film in saline (isotonic) solution. Further, the influence of different times of high temperature (180°C) of drying gel on change in the amount of released polyphenols and also kinetics of their release in re-transfer of the film on the gel and solution was studied. The process simulates the possible use of carboxymethyl cellulose/ polyphenols film sorbed on textile materials and its contact with the tissues and body fluids such as course of wound healing.

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The effect of polysaccharides on the astringency induced by phenolic compounds

Cited by 50 publications

References 41 publications

Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting

Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting

Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis

Development of carboxymethyl cellulose/ polyphenols gels for textile applications

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