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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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| Published in: | Food science & technology 2010, Vol.43 (1), p.73-76 |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c382t-86b18ff59e9a8597e7efee2ed4e055ee502ba648124b92da67fe9bd6fc7c5a7c3 |
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| cites | cdi_FETCH-LOGICAL-c382t-86b18ff59e9a8597e7efee2ed4e055ee502ba648124b92da67fe9bd6fc7c5a7c3 |
| container_end_page | 76 |
| container_issue | 1 |
| container_start_page | 73 |
| container_title | Food science & technology |
| container_volume | 43 |
| creator | Barrier, Sylvain Rigby, Alan S. Diego-Taboada, Alberto Thomasson, Matthew J. Mackenzie, Grahame Atkin, Stephen L. |
| description | 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. |
| doi_str_mv | 10.1016/j.lwt.2009.07.001 |
| format | article |
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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.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2009.07.001</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food science & technology, 2010, Vol.43 (1), p.73-76</ispartof><rights>2009 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c382t-86b18ff59e9a8597e7efee2ed4e055ee502ba648124b92da67fe9bd6fc7c5a7c3</citedby><cites>FETCH-LOGICAL-c382t-86b18ff59e9a8597e7efee2ed4e055ee502ba648124b92da67fe9bd6fc7c5a7c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4009,27902,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22044146$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Barrier, Sylvain</creatorcontrib><creatorcontrib>Rigby, Alan S.</creatorcontrib><creatorcontrib>Diego-Taboada, Alberto</creatorcontrib><creatorcontrib>Thomasson, Matthew J.</creatorcontrib><creatorcontrib>Mackenzie, Grahame</creatorcontrib><creatorcontrib>Atkin, Stephen L.</creatorcontrib><title>Sporopollenin exines: A novel natural taste masking material</title><title>Food science & technology</title><description>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.</description><subject>Biological and medical sciences</subject><subject>Cod liver oil</subject><subject>Encapsulation</subject><subject>Exine</subject><subject>Fat industries</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>food packaging</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>health foods</subject><subject>Helianthus</subject><subject>Lycopodium</subject><subject>Lycopodium clavatum</subject><subject>microencapsulation</subject><subject>packaging materials</subject><subject>spores</subject><subject>Sporopollenin</subject><subject>sunflower oil</subject><subject>Taste masking</subject><subject>water</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNp9kE1P3DAURS0EElPoD-iq2cAu4dlx4oSyQah8SEgsKGvrjfOMPPXYUzsD9N_XaFCXvM3dnHv1dBj7xqHhwPuzVeNf50YAjA2oBoDvsQWHsa85F2qfLQBEW_eyHQ7Zl5xXUE6KYcEuHjcxxU30noILFb25QPm8uqxCfCFfBZy3CX01Y56pWmP-7cJzyZmSQ3_MDiz6TF8_8og9Xf_8dXVb3z_c3F1d3temHcRcD_2SD9Z2I404dKMiRZZI0CQJuo6oA7HEXg5cyOUoJuyVpXE59dYo06Ey7RE73e1uUvyzpTzrtcuGvMdAcZu14DBI2aoC8h1oUsw5kdWb5NaY_moO-t2TXuniSb970qB08VQ6Jx_jmA16mzAYl_8XhQApuewL933HWYwan1Nhnh5FGSizI-ccCvFjR1Bx8eIo6WwcBUOTS2RmPUX3yR__AALuhzQ</recordid><startdate>2010</startdate><enddate>2010</enddate><creator>Barrier, Sylvain</creator><creator>Rigby, Alan S.</creator><creator>Diego-Taboada, Alberto</creator><creator>Thomasson, Matthew J.</creator><creator>Mackenzie, Grahame</creator><creator>Atkin, Stephen L.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2010</creationdate><title>Sporopollenin exines: A novel natural taste masking material</title><author>Barrier, Sylvain ; Rigby, Alan S. ; Diego-Taboada, Alberto ; Thomasson, Matthew J. ; Mackenzie, Grahame ; Atkin, Stephen L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-86b18ff59e9a8597e7efee2ed4e055ee502ba648124b92da67fe9bd6fc7c5a7c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>Cod liver oil</topic><topic>Encapsulation</topic><topic>Exine</topic><topic>Fat industries</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>food packaging</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>health foods</topic><topic>Helianthus</topic><topic>Lycopodium</topic><topic>Lycopodium clavatum</topic><topic>microencapsulation</topic><topic>packaging materials</topic><topic>spores</topic><topic>Sporopollenin</topic><topic>sunflower oil</topic><topic>Taste masking</topic><topic>water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Barrier, Sylvain</creatorcontrib><creatorcontrib>Rigby, Alan S.</creatorcontrib><creatorcontrib>Diego-Taboada, Alberto</creatorcontrib><creatorcontrib>Thomasson, Matthew J.</creatorcontrib><creatorcontrib>Mackenzie, Grahame</creatorcontrib><creatorcontrib>Atkin, Stephen L.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Barrier, Sylvain</au><au>Rigby, Alan S.</au><au>Diego-Taboada, Alberto</au><au>Thomasson, Matthew J.</au><au>Mackenzie, Grahame</au><au>Atkin, Stephen L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sporopollenin exines: A novel natural taste masking material</atitle><jtitle>Food science & technology</jtitle><date>2010</date><risdate>2010</risdate><volume>43</volume><issue>1</issue><spage>73</spage><epage>76</epage><pages>73-76</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>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.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2009.07.001</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0023-6438 |
| ispartof | Food science & technology, 2010, Vol.43 (1), p.73-76 |
| issn | 0023-6438 1096-1127 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_21084437 |
| source | ScienceDirect Journals |
| 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 |
| title | Sporopollenin exines: A novel natural taste masking material |
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