Charge related astringency of chitosans

Luck, P.J.; Vårum, Kjell M.; Foegeding, E. Allen

doi:10.1016/j.foodhyd.2015.02.024

Cited by 17 publications

(5 citation statements)

References 41 publications

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“…Although astringency can be desirable and even expected in some instances, for example in red wine, high levels of astringency can lead to an unpleasant feeling and ultimately low consumer acceptance of the food product. Polyphenols (Soares, Brandão, Mateus, & De Freitas, ), multivalent cations (Lim & Lawless, ), positively charged proteins and polysaccharides (Luck, Vårum, & Foegeding, ; Vardhanabhuti, Kelly, Luck, Drake, & Foegeding, ) can elicit an astringent sensation. At the molecular level, the binding and precipitation of salivary proteins with astringent compounds is thought to form the basis for astringency, although the exact molecular mechanism and how it relates to the sensory perception is still unclear and is thought to vary with the nature of the astringent (Gibbins & Carpenter, ; Lee, Ismail, & Vickers, ; Poncet‐Legrand et al, ).…”

Section: Linking Tribology Measurements To Sensory Attributesmentioning

confidence: 99%

“…The complexation process and the nature of the PRPs interacting with the phenolic compounds can be influenced by the presence of carbohydrates (Soares, Mateus, & de Freitas, ), concentration of alcohol (McRae, Ziora, Kassara, Cooper, & Smith, ) and nature and concentration of the tannins (Soares, Sousa, Mateus, & de Freitas, ; Soares, Vitorino, et al, ). PRPs are not the only proteins complexing and precipitating under the influence of astringent compounds: for instance mucins have also been shown to precipitate in the presence of polyphenols (Davies et al, ), beta‐lactoglobulin (Vardhanabhuti et al, ) chitosan (Luck et al, ) or cationic compounds (Biegler et al, ).…”

Section: Linking Tribology Measurements To Sensory Attributesmentioning

confidence: 99%

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Tribology and its growing use toward the study of food oral processing and sensory perception

Shewan

Pradal

Stokes

2019

Journal of Texture Studies

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Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on “soft‐tribology” have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini‐traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology‐sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.

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Section: Linking Tribology Measurements To Sensory Attributesmentioning

confidence: 99%

Section: Linking Tribology Measurements To Sensory Attributesmentioning

confidence: 99%

Tribology and its growing use toward the study of food oral processing and sensory perception

Shewan

Pradal

Stokes

2019

Journal of Texture Studies

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“…This perception of oral roughness was also observed in other positively charged WPI-stabilized emulsions at pH 3.5 32 and/or in anionic chitosan saliva interactions. 31 The sensory perception was suggested to be largely similar to that of polyphenolsaliva interactions, leading to the precipitation of lubricating mucins and the loss of elastic behaviour of the saliva, resulting in the perceived astringency, dryness and a rough mouthfeel. 41 46 …”

Section: Bridging Flocculationmentioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surfaceinduced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gainging insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.

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“…Similarly to this, Ghoshal & Mehta, (2019) found that as chitosan levels grew from 0.1 to 2% w/w, bread's sensory scores decreased. Since chitin and chitosan are known to have inherent astringency (Luck et al, 2015 andWang et al, 2021) it could be possible that the hedonic ratings of cookies in this study may have declined as the WSC increased.…”

Section: Hedonic Scoresmentioning

confidence: 98%

Water Soluble Chitosan from Green Mussel (Perna viridis) Shells and Its Use As Fat-Absorber In Cookies

Permadi

Afifah²,

Apriani³

et al. 2022

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Green mussel chitin can be converted by H2O2 into water-soluble chitosan (WSC). This can subsequently be utilized for a variety of different purposes, such as a fat binder. This study examines how different H2O2 concentrations (13, 21.5, and 30%) affected the properties of WSC (yield, moisture content, ash content, degree of deacetylation, and solubility in water and acid). Moreover as well as how WSC (8%, 9%, and 10%) affected the hedonic scores, proximate composition, and fat binding capacity of weight-loss cookies. A single factor Completely Randomized Design and single-factor ANOVA were used to analyze the data, followed by Duncan’s additional testing as necessary. The results showed that water-soluble chitosan was impacted by H2O2 concentration in that its yield and ash content decreased, its color changed to a brownish, and its solubility in acid and moisture content all increased. According to De Garmo’s Effectiveness Index Test, 30% H2O2 concentration resulted in the best WSC. The addition of WSC did not affect the hedonic quality, protein, moisture, or carbohydrate contents of the cookies, but it did have an impact on the ash and fat contents. The ability of all cookie samples in all treatments to bind fat in liquified butter and peanut oil validates the use of cookies containing WSC in body weight loss research.

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Charge related astringency of chitosans

Cited by 17 publications

References 41 publications

Tribology and its growing use toward the study of food oral processing and sensory perception

Tribology and its growing use toward the study of food oral processing and sensory perception

Oral processing of emulsion systems from a colloidal perspective

Water Soluble Chitosan from Green Mussel (Perna viridis) Shells and Its Use As Fat-Absorber In Cookies

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