scholarly journals A proteome-based design of bitter peptide digestion regime to attenuate bone soup bitterness: comparison with a rainbow trout extract-mediated bitter taste masking approach

2018 ◽  
Author(s):  
Ying Han ◽  
Changlu Guo ◽  
Zhengyu Yan ◽  
Feng Jin ◽  
Jie Jiang ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Bitter Taste ◽  
Food Additives ◽  
Fish Bone ◽  
Taste Masking ◽  
Bitter Melon ◽  
Bitter Peptides ◽  
Protease Digestion ◽  
Other Substances ◽  
Specific Protease

ABSTRACTBACKGROUNDThe fresh bones (with some meat on them; frequently discarded as a large quantity of industry garbage) of marine fish such as cod and salmon are good materials for manufacture of food additives (taste adjusters). However, such fish-bone originated additives often have apparent bitter taste and need additional debittering regime.RESULTSIn this study, 46 known bitter peptides in the cod proteome were targeted for specific protease digestion to eliminate bitter taste from the cod bone soup. Though the debittering effect was apparent, the bitter taste was not completely removed. However, the bitter taste can be removed by addition of trout extract to a complete extent. The strong debittering power of rainbow trout extract was further confirmed by the debittering experiments on salmon bone soup and bitter melon, both with perfect results.CONCLUSIONThese results indicated that the cod bone soup bitterness comes not only from bitter peptide but also from other substances that can be masked by trout extract. Considering the fact that trout proteome has more potential bitter peptides than cod, trout extract shall have a strong bitter masking substance to be determined in the future.

Principles of masking organoleptic properties of bitter tasting medicines

2020 ◽  
pp. 25-32
Author(s):  
Mariya Anurova ◽  
Elena Bakhrushina ◽  
Anna Moiseyeva ◽  
Ivan Krasnyuk
Keyword(s):  
Nervous System ◽  
Patient Compliance ◽  
Dosage Form ◽  
Bitter Taste ◽  
Drug Uptake ◽  
Taste Masking ◽  
Pure Substance ◽  
High Concentration ◽  
Organoleptic Properties ◽  
Gel Composition

Patient compliance of drug therapy is the key factor in achieving the pharmaceutical effect. Taste masking is particularly important in pediatrics and geriatrics because the unpleasant taste negatively affects drug uptake. Patient compliance can be improved through balanced organoleptic properties of medicines. It is particularly important to choose optimal correction method for medicines with high concentration of the active substance. Hopantenic acid has been chosen as a model drug due to its bitter taste. Taste masking technologies for creating a new dosage form with optimal organoleptic properties are proposed in the article. The objective is to achieve an experimentally justified choice of technological approach to masking bitter taste of a substance and to create a new dosage form on its basis. Materials and methods. Alternative technologies were considered to solve this problem: granulation, creation of complexes with ion-exchange resins, introduction of a gel composition and taste-masking using sweeteners. Organoleptic properties in dry compositions (pure substance of hopantenic acid, granulate and resinate based on it), and also after preparation of liquid dosage forms and incorporation them into gel, were evaluated by A. I. Tentsova method. Choice of sweetener and its concentration to achieve an optimally balanced taste took place at the final stage. Hopantenic acid was chosen as a model substance. Hopantenic acid is a nootropic drug stimulating cognitive functions, nervous system, enhancing intellectual functioning, decreasing nervous system activity, with anticonvulsant action. The main therapeutic indications are mental retardation, dementia, epilepsy. Results and discussion. The study has shown that optimal technology for masking unpleasant taste of hopantenic acid is its introduction into a gel composition, and a promising dosage form is an oral gel. Compri-Zucker G sweetener (Südzucker АG, Germany) in concentration of 5 % has been chosen to create pleasant taste due to its highest taste rating. Conclusion. It has been determined as a result of the study that oral gel with active drug concentration of 5 % and sweetener concentration of 5 % has optimal organoleptic properties. Thus, this combination of active and additional substances can be considered the most perspective for developing a new dosage form of a medicine.

Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives

2001 ◽  
Vol 64 (9) ◽  
pp. 1412-1419 ◽  
Author(s):  
MAGDALENA MARTÍNEZ-TOMÉ ◽  
ANTONIA M. JIMÉNEZ ◽  
SILVERIO RUGGIERI ◽  
NATALE FREGA ◽  
ROSANNA STRABBIOLI ◽  
...  
Keyword(s):  
Propyl Gallate ◽  
Protective Action ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Butylated Hydroxytoluene ◽  
Prooxidant Effect ◽  
Common Food ◽  
Rancimat Method ◽  
Inhibit Lipid Peroxidation ◽  
Other Substances

In this study, the antioxidant properties of Mediterranean food spices (annatto, cumin, oregano, sweet and hot paprika, rosemary, and saffron) at 5% concentration and of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene[BHT], and propyl gallate) at 100 μg/g are compared. The ability of these compounds to inhibit lipid peroxidation was, in decreasing order, rosemary > oregano > propyl gallate > annatto > BHA > sweet paprika > cumin > hot paprika > saffron > BHT. Deoxyribose damage is partially inhibited in the presence of cumin extract that exhibits the strongest protective action. The rest of the spices also protect deoxyribose better than the BHA and BHT used in the assay. Finally, the results obtained in the assay point to the prooxidant effect of propyl gallate. Hydrogen peroxide scavenging activity is measured by using peroxidase-based assay systems. In aqueous medium, the spice extracts show lower antioxidant activity than propyl gallate, the decreasing order being cumin > oregano > annatto > rosemary > hot paprika > sweet paprika. BHA and BHT did not scavenge H2O2. Spices are able to scavenge HOCl and protect α1-antiproteinase. The results indicate that rosemary and oregano are more effective HOCl scavengers than the other substances analyzed, which, in decreasing order, were propyl gallate, annatto, sweet and hot paprika, saffron, and cumin. The effect of Mediterranean food spices on the oxidative stability of refined olive oil tested by the Rancimat method was compared with common food additives during storage (72 h, 2, 4, and 6 months) at room temperature. The results showed that the spice extracts analyzed have significant stabilizing effects (P < 0.05).

A Comparative Study on the Effect of Hydroxypropyl Methylcellulose F4M and Eudragit® E PO on the Physicochemical Properties of Taste-Masking Microparticles

2020 ◽  
Vol 859 ◽  
pp. 15-20
Author(s):  
Kanokporn Burapapadh ◽  
Napat Wattanakhejorn ◽  
Panitsupa Sukpipat ◽  
Sirapa Promchuay ◽  
Thicha Phengpinit ◽  
...  
Keyword(s):  
Bitter Taste ◽  
Diclofenac Sodium ◽  
Hydroxypropyl Methylcellulose ◽  
Taste Masking ◽  
Loading Capacity ◽  
Type Ii ◽  
Ph Responsive ◽  
Dissolution Apparatus ◽  
Model Drug ◽  
Spray Dried

The objective of this study was to investigate the effect of polymers and their content level on the taste-masking efficiency of spray-dried microparticles. Diclofenac sodium (DS) was used as a model drug, owing to its bitter taste. Hydroxypropyl methylcellulose F4M (HPMC F4M) and Eudragit® E PO were involved in the study as a hydrophilic and a pH-responsive polymer, respectively. The taste-masked DS microparticles with the drug:polymer ratios of 1:1, 1:2 and 1:4 were prepared by the spray-drying technique. The collapsed hollow sphere HPMC F4M based-microparticles was observed meanwhile spray-dried Eudragit® E PO based-microparticles were spherical. Loading capacity of both polymer based-microparticles decreased regarding to the increment of drug:polymer ratio. The Eudragit® E PO based-microparticle in the ratio of 1:4 provided the highest loading efficiency as 91.97%. According to the simplified dissolution testing, the taste-masking ability of HPMC F4M and Eudragit® E PO based-microparticles increased upon the increase of drug:polymer ratio. Drug release at the first 5 minutes from dissolution profiles, tested by type II dissolution apparatus, of the Eudragit® E PO based-microparticles was delayed compared to HPMC F4M based-microparticles. Therefore, it could be assumed that Eudragit® E PO was a promising taste-masking polymer for DS with a pleasant taste.

scholarly journals Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

Agriculture ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 33 ◽  
Author(s):  
Beatrice Falcinelli ◽  
Franco Famiani ◽  
Andrea Paoletti ◽  
Sara D’Egidio ◽  
Fabio Stagnari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Citrus Sinensis ◽  
Bitter Taste ◽  
Food Additives ◽  
Citrus Limon ◽  
Total Phenols ◽  
Citrus Species ◽  
Bitter Orange

Seeds from Citrus species represent a relevant by-product of the juice industry and a potential source of bioactive compounds such as phenols and other antioxidants. Sprouting could be an intriguing idea to enhance the content of these compounds, as explored for other fruittree species. In this experiment, the sprouting performance, the concentration of total phenols and phenolic acids, and the antioxidant activity of seeds and sprouts were evaluated for bitter orange (Citrus aurantium L. seedlings), blonde orange (Citrus sinensis (L.) Osbeck cv.Biondocomune), sweet orange (Citrus sinensis (L.) Osbeck seedlings), lemon (Citrus limon (L.) Osbeck cv.Femminello), and mandarin (Citrus reticulata Blanco cv.Tardivo di Ciaculli). The germination was high for all genotypes except for mandarin, but it took 4–8 weeks. Sprouts did not differ among genotypes for size and generally had hard consistency of cotyledons and a bitter taste. The concentrations of total phenols and phenolic acids of seeds and sprouts varied with the genotype, while the antioxidant activity was not statistically different among treatments. Sprouting increased both the concentration of phenolic compounds and antioxidant activity but no correlation was found between them, suggesting that other antioxidants, besides phenols, are present. Given the slow germination and the bitter taste, Citrus sprouts appear unsuitable for homemade production aimed at direct consumption, while they may have perspectives for extraction of food additives, cosmetics, and pharmaceutics.

scholarly journals EFFECT OF VARIATIONS OF BETA VULGARIS EXTRACTS ON MASKING THE BITTER TASTE OF MOMORDICA CHARANTIA EXTRACT SYRUP

2018 ◽  
Vol 10 (1) ◽  
pp. 159
Author(s):  
Sutriyo . ◽  
Raditya Iswandana ◽  
Elisa Nur Widiya
Keyword(s):  
Specific Gravity ◽  
Physical Properties ◽  
Beta Vulgaris ◽  
Sodium Benzoate ◽  
Bitter Taste ◽  
Momordica Charantia ◽  
The Other ◽  
Bitter Melon ◽  
Average Value

Objective: This study aimed to obtain a formula with an optimal sweetener concentration of beet extract that can cover the bitter taste of bitter melonand confer optimal physical properties on the syrup.Methods: The syrups were prepared by mixing bitter melon extract, sucrose, beet extract, sorbitol, sodium benzoate, strawberry essence, anddemineralized water. The control formula and formulas 1, 2, and 3 contained beet extract at concentrations of 0% and 10%, 15%, and 20%, respectively.All formulas were evaluated to determine their physical properties, stability, and bitterness. The bitterness was tested on 30 respondents, with databeing analyzed using Wilcoxon’s test on SPSS software.Results and Conclusion: Formula 3 with 20% beet extract was identified as the best formula for masking bitter taste because it had a significantlybetter average value than the other formulas (p<0.05) and the highest bitterless taste percentage (86.67%), with physical properties of a brownishblackcolor, odor of mixture of strawberry and dominant beet, a sweet and dominant beet taste, pH 5.46, and specific gravity of 1.228 g/mL.

scholarly journals STRATEGY TO MASK THE BITTER TASTE OF MOMORDICA CHARANTIA EXTRACT USING ALGINATE–GELATIN BEADS

2018 ◽  
Vol 10 (1) ◽  
pp. 381
Author(s):  
Sutriyo . ◽  
Raditya Iswandana ◽  
Fauzana Fauzi
Keyword(s):  
Particle Distribution ◽  
Bitter Taste ◽  
Momordica Charantia ◽  
Process Efficiency ◽  
Cross Linking ◽  
Ionic Gelation ◽  
Bitter Melon ◽  
Fruit Extract ◽  
Round Shape ◽  
Melon Fruit

Objective: This study is aimed to develop a strategy to mask the bitter taste of Momordica charantia Linn. extract using alginate–gelatin beads.Methods: Beads of bitter melon fruit extract (M. charantia Linn) were prepared using an ionic gelation method in which cross-linking occurs betweensodium alginate and calcium chloride that serves to mask the bitter taste. Beads were prepared using sodium alginate (1.5% w/v) with variousconcentrations of bitter melon fruit extract (1:2, 1:1, and 1:0.5), gelatin (2% w/v), and CaCl2 3%. The obtained beads were then characterized bothphysically and functionally, and their morphology, process efficiency, particle distribution, swelling index, and water content were recorded.Results: Formula 1 beads, with a 1:2 ratio of extract: alginate, displayed a near-round shape with a diameter of 600–1 200 μm, a swelling index of113.21%, and a moisture content of 15.34%. In addition, these beads were able to significantly cover the bitter taste (p<0.05).Conclusion: Formula 1 beads with a 1:2 ratio of extract: alginate can effectively mask the bitter taste of M. charantia Linn.

scholarly journals TASTE MASKING BY HOT MELT EXTRUSION WITHOUT LOSS OF BIOAVAILABILITY FOR PEDIATRICS

2019 ◽  
pp. 7-13
Author(s):  
Dhananjay M. ◽  
Pravin C. ◽  
Smita M.
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Drug Release ◽  
Fourier Transform Infrared Spectroscopy ◽  
Dosage Form ◽  
Bitter Taste ◽  
Taste Masking ◽  
Platform Technology ◽  
Eudragit Epo ◽  
Hot Melt

Objective: The aim of present work was to develop a platform technology for the pediatric dosage form to mask the bitter taste of Furosemide (FUR) and prepare a flexible solid oral dosage form. Methods: Excipient compatibility study was carried out by using Fourier-transform infrared spectroscopy (FTIR). Taste masking was done by hot melt extrusion (HME) technology. Eudragit EPO and Soluplus were used as a taste masking and solubilizing polymers respectively. The prepared solid dispersion and tablets were evaluated for their physicochemical parameters such as hardness, friability, disintegration, in vitro drug release. Results: Experimental data revealed that physical integrity, brittleness of granules, conversion of a drug in amorphous form was improved by combining Eudragit EPO with Soluplus. Plasticizer helped to complete HME at 80 °C. Less than 10% drug release in pH 6.8 medium revealed that release would be extremely limited in the saliva and thus avoiding bitterness. Animal study data revealed that bioavailability has been increased by 30%. Differential scanning calorimetry (DSC) and x-ray diffraction (XRD) tests confirmed the existence of molecularly dispersed drug. Fourier-transform infrared spectroscopy (FTIR) confirmed the unchanged functional groups of FUR after HME processing. Conclusion: Proposed platform technology masked the bitter taste and enhanced the bioavailability of FUR in D: P ratio of 1:2.

Sign in / Sign up

Export Citation Format

Share Document