Synthesis of chitosan-cyclodextrin adducts and evaluation of their bitter-masking properties

被引：55

作者：

Binello, A ^{[1
]}

Cravotto, G ^{[1
]}

Nano, GM ^{[1
]}

Spagliardi, P ^{[1
]}

机构：

[1] Univ Turin, Dipartimento Sci & Tecnol Farm, I-10125 Turin, Italy

来源：

FLAVOUR AND FRAGRANCE JOURNAL | 2004年 / 19卷 / 05期

关键词：

synthesis; bitter taste; cyclodextrin; cyclodextrin-chitosan adduct; bitter masking;

D O I：

10.1002/ffj.1434

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Finding new taste modifiers, particularly bitter-taste blockers (BTBs), is an important goal for pharmaceutical and food industries. Although BTBs have been much sought after, only a few possess a wide spectrum of activity. We prepared, on a gram scale, several macromolecular adducts in which beta- and gamma-CDs are linked to chitosan through succinyl or maleyl bridges. Their bitterness-masking power was evaluated on caffeine and bitter natural extracts (artichoke leaves, aloe and gentian) by a panel test using serial caffeine concentrations as a reference scale. The beta-CD-chitosan adduct showed the highest efficacy and the bitterness attenuation was statistically significant. Copyright (C) 2004 John Wiley Sons, Ltd.

引用

页码：394 / 400

页数：7