Investigation of the astringency-masking effect of ι-carrageenan on natural polyphenols and its differential mechanism at various concentrations
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| Názov: | Investigation of the astringency-masking effect of ι-carrageenan on natural polyphenols and its differential mechanism at various concentrations |
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| Autori: | Qiang Yu, Yifan Zhang, Jun Liu, Xue Han, Mengqi Li, Junzhi Lin, Taigang Mo, Li Han, Haozhou Huang, Dingkun Zhang |
| Zdroj: | Food Chemistry: X, Vol 28, Iss , Pp 102534- (2025) |
| Informácie o vydavateľovi: | Elsevier, 2025. |
| Rok vydania: | 2025 |
| Zbierka: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Predmety: | Carrageenan, Epigallocatechin gallate, Astringency, Molecular mechanism, β casein, Polyphenols, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| Popis: | The astringency of natural polyphenols affects consumers' acceptance for food, and it is urgent to find safe and effective astringency-masking substances. This study introduced ι-carrageenan (CA) as a novel astringency-masking agent and investigated its interaction mechanism using epigallocatechin gallate (EGCG) and β-casein (βCN) as model compounds. Sensory evaluation demonstrated that 0.3 % CA achieved a 56–80 % reduction in astringency intensity scores for four polyphenols, with masking efficacy exhibiting concentration-dependent enhancement. Through integrated analytical approaches including techniques such as multispectral analysis and isothermal titration calorimetry, we revealed concentration-dependent interference patterns in EGCG-βCN interactions. Three distinct mechanisms were elucidated: (1) Competitive binding with βCN to inhibit EGCG-induced protein precipitation; (2) Facilitation of βCN aggregation into higher molecular weight coacervates; (3) Formation of ternary EGCG-CA-βCN complexes. These findings highlight the potential of CA in the development of low astringency functional foods, providing the food industry with a new strategy for masking astringency. |
| Druh dokumentu: | article |
| Popis súboru: | electronic resource |
| Jazyk: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157525003815; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2025.102534 |
| Prístupová URL adresa: | https://doaj.org/article/169ca86474d746a0b32606e7cd6f844a |
| Prístupové číslo: | edsdoj.169ca86474d746a0b32606e7cd6f844a |
| Databáza: | Directory of Open Access Journals |
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Nájsť tento článok vo Web of Science | Abstrakt: | The astringency of natural polyphenols affects consumers' acceptance for food, and it is urgent to find safe and effective astringency-masking substances. This study introduced ι-carrageenan (CA) as a novel astringency-masking agent and investigated its interaction mechanism using epigallocatechin gallate (EGCG) and β-casein (βCN) as model compounds. Sensory evaluation demonstrated that 0.3 % CA achieved a 56–80 % reduction in astringency intensity scores for four polyphenols, with masking efficacy exhibiting concentration-dependent enhancement. Through integrated analytical approaches including techniques such as multispectral analysis and isothermal titration calorimetry, we revealed concentration-dependent interference patterns in EGCG-βCN interactions. Three distinct mechanisms were elucidated: (1) Competitive binding with βCN to inhibit EGCG-induced protein precipitation; (2) Facilitation of βCN aggregation into higher molecular weight coacervates; (3) Formation of ternary EGCG-CA-βCN complexes. These findings highlight the potential of CA in the development of low astringency functional foods, providing the food industry with a new strategy for masking astringency. |
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| ISSN: | 25901575 |
| DOI: | 10.1016/j.fochx.2025.102534 |