Acidicity-sensitive mucosal adhesive particles enhance sweetness

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-06-24 DOI:10.1016/j.jfoodeng.2025.112706

Qiaolan Sun , Lei Zhang , Xue Wang , Yang Wang , Wahia Hafida , Chengxia Huang , Cunshan Zhou , Li Chen , Phyllis Otu , Xiaojie Yu

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引用次数: 0

Abstract

Rebaudioside A (RA) is a natural high-intensity sweetener; however, its subsequent bitterness and astringency limit its application. In this study, a pH-sensitive mucosal adhesion delivery system was developed to deliver RA. Zein and chitosan (CS) were used as raw materials to synthesize Submicron-composites for delivering RA using anti solvent precipitation method. The results indicated that the Submicron-composites’ hydrodynamic diameter was less than 180 nm and could be suspended in aqueous solution. These Submicron-composites exhibited pH sensitivity, remained stable in acidic environments, and released over 70 % of RA under neutral conditions. They possessed mucosal adhesion properties and could interact with mucins. They also demonstrated thermal stability, remaining intact after heat treatment at 60 °C and 100 °C. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) demonstrated that the formation of these Submicron-composites primarily depended on hydrophobic interactions and hydrogen bonding. This approach provides a novel method for enhancing the sweetness of RA and can be applied to acidic liquid foods.

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对酸性敏感的粘膜黏合剂颗粒增强甜味

雷鲍迪苷A （RA）是一种天然的高强度甜味剂；然而，它随后的苦味和涩味限制了它的应用。在本研究中，开发了一种ph敏感的粘膜粘附递送系统来递送RA。以玉米蛋白和壳聚糖（CS）为原料，采用反溶剂沉淀法合成了亚微米级RA复合材料。结果表明，亚微米复合材料的水动力直径小于180 nm，可悬浮于水溶液中。这些亚微米复合材料具有pH敏感性，在酸性环境中保持稳定，在中性条件下释放超过70%的RA。它们具有粘膜粘附特性，并能与粘蛋白相互作用。它们还表现出热稳定性，在60°C和100°C热处理后保持完整。傅里叶变换红外（FTIR）和x射线衍射（XRD）表明，这些亚微米复合材料的形成主要依赖于疏水相互作用和氢键。该方法为提高RA的甜度提供了一种新的方法，可应用于酸性液体食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.