Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 482-489Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.134
Keywords
Mucoadhesion; Polymer; Salt; Tastant; Retention; Release; Perception
Funding
- BBSRC CASE studentship [BB/K012029/1]
- McCormick (UK) Ltd [BB/K012029/1]
- Biotechnology and Biological Sciences Research Council [1366930] Funding Source: researchfish
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The mucoadhesion between polymeric substances and mucosal membranes, widely exploited in the pharmaceutics industry to prolong drug residence, has been investigated as a means of retaining taste or aroma molecules in the oral cavity. This study shows that the mucoadhesive properties of carboxymethyl cellulose, a commonly used polysaccharide in the food and pharmaceutics industry, can modify retention, release and perception of sodium over time. A three-part study was designed coupling in vitro retention using ex vivo porcine tongue, sensory perception with a trained panel and in vivo retention of sodium ions in human volunteers. The findings suggest that although salt perception is stunted in samples containing a random coil, ionic, mucoadhesive thickener, the retention of sodium ions in the mouth is prolonged due to the mucoadhesive nature of the polysaccharide. Not only has this study-investigated mucoadhesion of liquid formulations in the oral cavity but it is also the first to link the mucoadhesive nature of a commonly used polysaccharide to the organoleptic properties of a food.
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