Taste Detection Thresholds of Resveratrol

Clarissa C. Koga, Alexandra R. Becraft, Youngsoo Lee, Soo-Yeun Lee

Research output: Contribution to journalArticle

Abstract

Resveratrol is a polyphenol that is associated with numerous health benefits related to heart disease, cancer, diabetes, and neurological function. The addition of this compound to food products would help to deliver these health benefits to the consumer. However, bitterness associated with resveratrol may impart negative sensory qualities on the food products into which resveratrol is added; thus, decreasing consumer acceptability. This concern may be resolved by encapsulating resveratrol through spray drying, an innovative processing technique. The objectives of this research were to (1) compare taste detection thresholds of unencapsulated resveratrol and encapsulated resveratrol and (2) determine if the inclusion of anhydrous milk fat in the formulation of the encapsulation wall material affects the taste detection threshold of resveratrol within the microcapsules. Resveratrol microcapsules were produced by encapsulating resveratrol in a protein matrix through spray drying. R-index measure by the rating method was used to determine the average taste detection threshold and the pooled group taste detection threshold. The average and pooled group taste detection thresholds of unencapsulated resveratrol, sodium-caseinate-based resveratrol microcapsule without fat (SC), and sodium-caseinate-based resveratrol microcapsule with fat (SCAMF) were 90 and 47 mg resveratrol/L (unencapsulated), 313 and 103 mg resveratrol/L (SC), 334 and 108 mg resveratrol/L (SCAMF), respectively. The findings demonstrate that the encapsulation of resveratrol decreased the detection of the compound and provided a means to incorporate resveratrol into food products without imparting negative sensory properties. Practical Application: Resveratrol microcapsules provide a means to deliver the health benefits of resveratrol to consumers. It was shown that the detection of resveratrol in the microcapsules was decreased in comparison to unencapsulated resveratrol. This suggests that resveratrol can be added to food products at levels shown to be biologically active while minimizing the effect of the added resveratrol to the food product. This research can provide an indication of the ideal level at which encapsulated resveratrol microcapsules can be added to food products without a negative impact on sensory properties of the product.

Original languageEnglish (US)
Pages (from-to)2064-2070
Number of pages7
JournalJournal of food science
Volume80
Issue number9
DOIs
StatePublished - Sep 1 2015

Keywords

  • Bitterness
  • Encapsulation
  • R-index
  • Resveratrol
  • Threshold

ASJC Scopus subject areas

  • Food Science

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