Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation
Proanthocyanidins (PAs) are responsible for several health benefits of many fruits, but they could cause a generally disliked sensation of astringency. Traditional deastringency methods remove bioactive ingredients, resulting in the loss of valuable nutrients and associated health benefits. This wor...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/6/756 |
| _version_ | 1827715461876285440 |
|---|---|
| author | Xiaodan Zhao Yingchao Ai Yulin Hu Yongtao Wang Liang Zhao Dong Yang Fang Chen Xiaomeng Wu Yuan Li Xiaojun Liao |
| author_facet | Xiaodan Zhao Yingchao Ai Yulin Hu Yongtao Wang Liang Zhao Dong Yang Fang Chen Xiaomeng Wu Yuan Li Xiaojun Liao |
| author_sort | Xiaodan Zhao |
| collection | DOAJ |
| description | Proanthocyanidins (PAs) are responsible for several health benefits of many fruits, but they could cause a generally disliked sensation of astringency. Traditional deastringency methods remove bioactive ingredients, resulting in the loss of valuable nutrients and associated health benefits. This work aimed to microencapsulate PAs from grape seeds using oxidized starch hydrogel (OSH) and mask its perceived astringency in beverages while maintaining its bioavailability. The maximum PA uptake capabilities of OSH, as well as the binding site and primary binding force between these two components, were determined. The resulting PA-OSH complex was stable under in vitro digestion, with only 1.6% of PA being released in the salivary digestion, and it has an intestine-specific release property. The reaction of PA with α-amylase in artificial saliva was substantially reduced by OSH microencapsulation, leading to 41.5% less precipitation of the salivary proteins. The sensory evaluation results showed that the microencapsulation was able to mask the astringency of PA-fortified water, as the perceived threshold of astringency increased by 3.85 times. These results proved that OSH could be used as a novel food additive to reduce the astringency of beverage products due to its hydrogel properties and ability to encapsulate phenolic compounds. |
| first_indexed | 2024-03-10T19:19:21Z |
| format | Article |
| id | doaj.art-ddfd94043e4f4c55b5bba1a7cee0e056 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:19:21Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ddfd94043e4f4c55b5bba1a7cee0e0562023-11-20T03:09:02ZengMDPI AGFoods2304-81582020-06-019675610.3390/foods9060756Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel MicroencapsulationXiaodan Zhao0Yingchao Ai1Yulin Hu2Yongtao Wang3Liang Zhao4Dong Yang5Fang Chen6Xiaomeng Wu7Yuan Li8Xiaojun Liao9College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaProanthocyanidins (PAs) are responsible for several health benefits of many fruits, but they could cause a generally disliked sensation of astringency. Traditional deastringency methods remove bioactive ingredients, resulting in the loss of valuable nutrients and associated health benefits. This work aimed to microencapsulate PAs from grape seeds using oxidized starch hydrogel (OSH) and mask its perceived astringency in beverages while maintaining its bioavailability. The maximum PA uptake capabilities of OSH, as well as the binding site and primary binding force between these two components, were determined. The resulting PA-OSH complex was stable under in vitro digestion, with only 1.6% of PA being released in the salivary digestion, and it has an intestine-specific release property. The reaction of PA with α-amylase in artificial saliva was substantially reduced by OSH microencapsulation, leading to 41.5% less precipitation of the salivary proteins. The sensory evaluation results showed that the microencapsulation was able to mask the astringency of PA-fortified water, as the perceived threshold of astringency increased by 3.85 times. These results proved that OSH could be used as a novel food additive to reduce the astringency of beverage products due to its hydrogel properties and ability to encapsulate phenolic compounds.https://www.mdpi.com/2304-8158/9/6/756astringencyproanthocyanidinoxidized starch hydrogelsalivary protein precipitationhalf-tongue sensory evaluation |
| spellingShingle | Xiaodan Zhao Yingchao Ai Yulin Hu Yongtao Wang Liang Zhao Dong Yang Fang Chen Xiaomeng Wu Yuan Li Xiaojun Liao Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation Foods astringency proanthocyanidin oxidized starch hydrogel salivary protein precipitation half-tongue sensory evaluation |
| title | Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation |
| title_full | Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation |
| title_fullStr | Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation |
| title_full_unstemmed | Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation |
| title_short | Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation |
| title_sort | masking the perceived astringency of proanthocyanidins in beverages using oxidized starch hydrogel microencapsulation |
| topic | astringency proanthocyanidin oxidized starch hydrogel salivary protein precipitation half-tongue sensory evaluation |
| url | https://www.mdpi.com/2304-8158/9/6/756 |
| work_keys_str_mv | AT xiaodanzhao maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation AT yingchaoai maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation AT yulinhu maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation AT yongtaowang maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation AT liangzhao maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation AT dongyang maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation AT fangchen maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation AT xiaomengwu maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation AT yuanli maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation AT xiaojunliao maskingtheperceivedastringencyofproanthocyanidinsinbeveragesusingoxidizedstarchhydrogelmicroencapsulation |