Sporopollenin exines: A novel natural taste masking material

Sporopollenin exines extracted from the spores of the plant Lycopodium clavatum were used to encapsulate water, sunflower oil (0.5 g/g) and differing amounts of cod liver oil (cod liver oil per gram of sporopollenin exines: 0.5 g/g, 1.0 g/g, 2.0 g/g, 4.0 g/g). A double-blind taste trial, involving 2...

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Bibliographic Details
Published in:Food science & technology 2010, Vol.43 (1), p.73-76
Main Authors: Barrier, Sylvain, Rigby, Alan S., Diego-Taboada, Alberto, Thomasson, Matthew J., Mackenzie, Grahame, Atkin, Stephen L.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cod liver oil
Encapsulation
Exine
Fat industries
Fish and seafood industries
Food industries
food packaging
Fundamental and applied biological sciences. Psychology
health foods
Helianthus
Lycopodium
Lycopodium clavatum
microencapsulation
packaging materials
spores
Sporopollenin
sunflower oil
Taste masking
water
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Summary:Sporopollenin exines extracted from the spores of the plant Lycopodium clavatum were used to encapsulate water, sunflower oil (0.5 g/g) and differing amounts of cod liver oil (cod liver oil per gram of sporopollenin exines: 0.5 g/g, 1.0 g/g, 2.0 g/g, 4.0 g/g). A double-blind taste trial, involving 20 volunteers, was conducted to compare the products. The encapsulated oils were in the form of a fine powder up to an oil loading of 1/1 (w/w). Blind tasting could not distinguish the cod liver oil preparation up to 1/1 (w/w) loading compared to the sporopollenin exines filled with either water or sunflower oil. At a loading of 2/1 and 4/1, the cod liver oil was uniformly identified. Therefore, sporopollenin exines can be loaded highly, at up to 1 g oil to 1 g of the exines, and still remain as a dry powder and retain flavor masking, thus disguising the contents.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2009.07.001