Qiaolan Sun , Lei Zhang , Xue Wang , Yang Wang , Wahia Hafida , Chengxia Huang , Cunshan Zhou , Li Chen , Phyllis Otu , Xiaojie Yu
{"title":"对酸性敏感的粘膜黏合剂颗粒增强甜味","authors":"Qiaolan Sun , Lei Zhang , Xue Wang , Yang Wang , Wahia Hafida , Chengxia Huang , Cunshan Zhou , Li Chen , Phyllis Otu , Xiaojie Yu","doi":"10.1016/j.jfoodeng.2025.112706","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112706"},"PeriodicalIF":5.8000,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Acidicity-sensitive mucosal adhesive particles enhance sweetness\",\"authors\":\"Qiaolan Sun , Lei Zhang , Xue Wang , Yang Wang , Wahia Hafida , Chengxia Huang , Cunshan Zhou , Li Chen , Phyllis Otu , Xiaojie Yu\",\"doi\":\"10.1016/j.jfoodeng.2025.112706\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":\"402 \",\"pages\":\"Article 112706\"},\"PeriodicalIF\":5.8000,\"publicationDate\":\"2025-06-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877425002419\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877425002419","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
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.
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.