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Lemon is a globally cultivated citrus fruit crop that has gained a significant market share in recent years. Lemon tends to taste bitter on prolonged storage periods, leading to undesirable changes in juice quality. Therefore, the study aimed to enhance lemon juice quality by reducing bitterness through combined probe ultrasonication and ß-cyclodextrin treatment. Ultrasonic treatment of 20 kHz, an incubation period ranging from 20 to 80 minutes, was applied to the juice and its effect on pH, total titratable acidity (TA), total soluble solids (TSS), ascorbic acid, total phenolic content (TPC) and antioxidant activity was evaluated. Batch debittering of limonin was carried out by adding ß-cyclodextrin at concentrations ranging from 0.25% to 2.50% for 20, 60 and 80 minutes of sonication treatment. The study also examined the influence of sonication treatments on microbial load, revealing significant reductions corresponding to 60 minutes of sonication. The sound waves generated at 20KHz from ultrasonication, including ß-cyclodextrin, could help to break down the cyclodextrin molecules and improve the encapsulation efficiency of the target compound. Moreover, increased water-soluble polyphenolic compounds due to cyclodextrin addition can enhance the lemon juice processability at an industrial scale. The present study emphasized the development of cost-effective ß-cyclodextrin debittered lemon juice in combination with ultrasonic treatment that improved juice quality at room temperature (25 °C±1 °C). [ABSTRACT FROM AUTHOR]

BACKGROUND: Carboxypeptidase is an exopeptidase that hydrolyzes amino acids at the C‐terminal end of the peptide chain and has a wide range of applications in food. However, in industrial applications, the relatively low catalytic efficiency of carboxypeptidases is one of the main limiting factors for industrialization. RESULTS: The study has enhanced the catalytic efficiency of Bacillus megaterium M32 carboxypeptidase (BmeCPM32) through semi‐rational design. Firstly, the specific activity of the optimal mutant, BmeCPM32‐M2, obtained through single‐site mutagenesis and combinatorial mutagenesis, was 2.2‐fold higher than that of the wild type (187.9 versus 417.8 U mg−1), and the catalytic efficiency was 2.9‐fold higher (110.14 versus 325.75 s−1 mmol−1). Secondly, compared to the wild type, BmeCPM32‐M2 exhibited a 1.8‐fold increase in half‐life at 60 °C, with no significant changes in its enzymatic properties (optimal pH, optimal temperature). Finally, BmeCPM32‐M2 significantly increased the umami intensity of soy protein isolate hydrolysate by 55% and reduced bitterness by 83%, indicating its potential in developing tasty protein components. CONCLUSION: Our research has revealed that the strategy based on protein sequence evolution and computational residue mutation energy led to an improved catalytic efficiency of BmeCPM32. Molecular dynamics simulations have revealed that a smaller substrate binding pocket and increased enzyme–substrate affinity are the reasons for the enhanced catalytic efficiency. Furthermore the number of hydrogen bonds and solvent and surface area may contribute to the improvement of thermostability. Finally, the de‐bittering effect of BmeCPM32‐M2 in soy protein isolate hydrolysate suggests its potential in developing palatable protein components. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The study analyzes three Greek versions of two of W. B. Yeats' poems, 'When You Are Old' and 'No Second Troy', both related to the theme of unrequited love, merging feelings of bitterness and love. It examines how power distance manifests itself in the three versions of the poems. The study designed a questionnaire to evaluate potential variation in the type and intensity of feelings shaped in the three Greek versions of the two poems. Findings show that there is variation in the interpersonal distance between the poet and the beloved: some translators seem to emphasize bitterness and empathy on the part of the disappointed poet, while others assume more equal power distribution between the poet and the beloved [ABSTRACT FROM AUTHOR]

Transposable elements (TEs) significantly contribute to the evolution and diversity of plant genomes. In this study, we explored the roles of TEs in the genomes of Citrus and Citrus-related genera by constructing a pan-genome TE library from 20 published genomes of Citrus and Citrus-related accessions. Our results revealed an increase in TE content and the number of TE types compared to the original annotations, as well as a decrease in the content of unclassified TEs. The average length of TEs per assembly was approximately 194.23 Mb, representing 41.76% (Murraya paniculata) to 64.76% (Citrus gilletiana) of the genomes, with a mean value of 56.95%. A significant positive correlation was found between genome size and both the number of TE types and TE content. Consistent with the difference in mean whole-genome size (39.83 Mb) between Citrus and Citrus-related genera, Citrus genomes contained an average of 34.36 Mb more TE sequences than Citrus-related genomes. Analysis of the estimated insertion time and half-life of long terminal repeat retrotransposons (LTR-RTs) suggested that TE removal was not the primary factor contributing to the differences among genomes. These findings collectively indicate that TEs are the primary determinants of genome size and play a major role in shaping genome structures. Principal coordinate analysis (PCoA) of Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) identifiers revealed that the fragmented TEs were predominantly derived from ancestral genomes, while intact TEs were crucial in the recent evolutionary diversification of Citrus. Moreover, the presence or absence of intact TEs near the AdhE superfamily was closely associated with the bitterness trait in the Citrus species. Overall, this study enhances TE annotation in Citrus and Citrus-related genomes and provides valuable data for future genetic breeding and agronomic trait research in Citrus. [ABSTRACT FROM AUTHOR]

Objective: The aim of the present study was to carry out a systematic research on bitterness quantification to provide a reference for scholars and pharmaceutical developers to carry out drug taste masking research. Significance: The bitterness of medications poses a significant concern for clinicians and patients. Scientifically measuring the intensity of drug bitterness is pivotal for enhancing drug palatability and broadening their clinical utility. Methods: The current study was carried out by conducting a systematic literature review that identified relevant papers from indexed databases. Numerous studies and research are cited and quoted in this article to summarize the features, strengths, and applicability of quantitative bitterness assessment methods. Results: In our research, we systematically outlined the classification and key advancements in quantitative research methods for assessing drug bitterness, including in vivo quantification techniques such as traditional human taste panel methods, as well as in vitro quantification methods such as electronic tongue analysis. It focused on the quantitative methods and difficulties of bitterness of natural drugs with complex system characteristics and their difficulties in quantification, and proposes possible future research directions. Conclusion: The quantitative methods of bitterness were summarized, which laid an important foundation for the construction of a comprehensive bitterness quantification standard system and the formulation of accurate, efficient and rich taste masking strategies. [ABSTRACT FROM AUTHOR]

In recent decades, taste sensors have been increasingly utilized to assess the taste of oral medicines, particularly focusing on bitterness, a major obstacle to patient acceptance and adherence. This objective and safe method holds promise for enhancing the development of patient-friendly medicines in pharmaceutical companies. This review article introduces its application in measuring the intensity of bitterness in medicine, confirming the achievement of taste masking, distinguishing taste differences between branded and generic medicines, and identifying substances to suppress bitterness in target medicines. Another application of the sensor is to predict a significant increase in bitterness when medicine is taken with certain foods/beverages or concomitant medication. Additionally, to verify the sensor's predictability, a significant correlation has been demonstrated between the output of a bitter-sensitive sensor designed for drug bitterness (BT0) and the bitterness responses of the human taste receptor hT2R14 from BitterDB (huji.ac.il). As a recent advancement, a novel taste sensor equipped with lipid/polymer membranes modified by 3-Br-2,6-dihydroxybenzoic acid (2,6-DHBA), based on the concept of allostery, is introduced. This sensor successfully predicts the bitterness of non-charged pharmaceuticals with xanthine skeletons, such as caffeine or related compounds. Finally, the future prospects of taste sensors are discussed. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bitter taste in the mouth is a prevalent clinical symptom that refers to a spontaneous bitterness in the mouth after excluding external factors such as diet, and belongs to the phantogeusia of dysgeusia. The etiology and mechanism of bitter taste in the mouth remain unclear. Studies have shown that bitter taste in the mouth is mainly associated with multiple factors such as diseases, medications and nutrition. In addition, effective and reliable treatments have also not yet been developed. This paper reviews the latest research advances in the etiology, mechanism and treatment of bitter taste in the mouth, with the aim of providing reference for the clinical management of patients with mouth bitterness.

BACKGROUND: Lettuce holds a prominent position in the year‐round supply of vegetables, offering a rich array of health‐beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing attention. Balancing the enhancement of beneficial compounds with the reduction of undesirable taste is a key focus of scientific research. To investigate short‐term management to improve the nutritional quality and flavor of lettuce, combinations of different light intensities (200, 500 and 800 μm ol m−2 s−1) and temperatures (10 and 22 °C) were applied separately to 'Lollo Rosso' and 'Little Butter Lettuce' for 7 days before harvest. RESULTS: The results obtained showed that increasing light intensity at low temperatures decreased nitrate content and increased soluble sugar, soluble protein, anthocyanin and phenolic compound content. In the case of lettuce flavor, the bitterness‐related metabolites such as lactucin and lactucopicrin were reduced with high light intensity at a low temperature of 10 °C. With this combination, the fructose and glucose contents increased, significantly improving lettuce flavor. CONCLUSION: Higher light intensity combined with low temperature for 7 days before harvest effectively improved the nutritional quality and flavor of lettuce, suggesting its great potential for use in horticultural practices. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile. [ABSTRACT FROM AUTHOR]

Consumer acceptability of beers is influenced by product formulation and processing conditions, which impart unique sensory profiles. This study used multivariate techniques to evaluate at‐home consumer sensory acceptability of six commercial beers considering their style, fermentation type, and chemical composition. Samples included top‐fermented beers (American India Pale Ale and Stout) and bottom‐fermented beers (Pilsner, zero‐alcohol Pilsner, Vienna Lager, and Munich Dunkel). Beer consumers (n = 50) conducted sensory hedonic, check‐all‐that‐apply (CATA) and just‐about‐right (JAR) tests. Chemometric variables included iso‐alpha‐acids, hordenine, and volatile aromatic compounds, quantified by chromatographic methods, whereas bitterness units (IBU) were determined spectrophotometrically. Lager beers had higher acceptability than top‐fermented beer (p <.05) for all attributes. Light‐colored beers and medium‐height foams had the highest liking scores for visual sensory attributes. Higher concentrations of bitter‐tasting molecules, hordenine, and acidity decreased the liking scores of top‐fermented (Ale) beers, as a sensory penalty analysis suggested. In contrast, the most favored beers (Pilsners and Munich Dunkel) contained higher fusel alcohol esters linked to fruity aromatic notes. Although a low conversion rate of fatty acids into fruity esters was noted in nonalcoholic Pilsner, its overall liking score was not statistically different from the alcoholic version. However, consumers perceived the nonalcoholic Pilsner as less bitter than its alcoholic counterpart even when IBUs were nonsignificantly different. This study emphasized the significance of understanding beer chemometrics to comprehend consumer acceptability, highlighting the crucial role of bitter molecules. Hence, hordenine, acidity, and volatile contents provided additional and valuable insights into consumer preferences. [ABSTRACT FROM AUTHOR]

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary Many biotic or abiotic factors such as CPPU (N‐(2‐chloro‐pyridin‐4‐yl)‐N′‐phenylurea), a growth regulator of numerous crops, can induce bitterness in cucurbits. In melon, cucurbitacin B is the major compound leading to bitterness. However, the molecular mechanism underlying CuB biosynthesis in response to different conditions remains unclear. Here, we identified a set of genes involved in CPPU‐induced CuB biosynthesis in melon fruit and proposed CmBr gene as the major regulator. Using CRISPR/Cas9 gene editing, we confirmed CmBr's role in regulating CuB biosynthesis under CPPU treatment. We further discovered a CPPU‐induced MYB‐related transcription factor, CmRSM1, which specifically binds to the Myb motif within the CmBr promoter and activates its expression. Moreover, we developed an introgression line by introducing the mutated Cmbr gene into an elite variety and eliminated CPPU‐induced bitterness, demonstrating its potential application in breeding. This study offers a valuable tool for breeding high‐quality non‐bitter melon varieties and provides new insights into the regulation of secondary metabolites under environmental stresses. [ABSTRACT FROM AUTHOR]

In this review, we aim to highlight the advantages, challenges, and limitations of electronic tongues (e-tongues) in pharmaceutical drug development. The authors, therefore, critically evaluated the performance of e-tongues regarding their qualification to assess peroral formulations containing bitter active pharmaceutical ingredients. A literature search using the keywords 'electronic', 'tongue', 'bitter', and 'drug' in a Web of Science search was therefore initially conducted. Reviewing the publications of the past decade, and further literature where necessary, allowed the authors to discuss whether and how e-tongues perform as expected and whether they have the potential to become a standard tool in drug development. Specifically highlighted are the expectations an e-tongue should meet. Further, a brief insight into the technologies of the utilized e-tongues is given. Reliable protocols were found that enable (i) the qualified performance of e-tongue instruments from an analytical perspective, (ii) proper taste-masking assessments, and (iii) under certain circumstances, the evaluation of bitterness. [ABSTRACT FROM AUTHOR]

ObjectiveThe aim of the present study was to carry out a systematic research on bitterness quantification to provide a reference for scholars and pharmaceutical developers to carry out drug taste masking research. Significance: The bitterness of medications poses a significant concern for clinicians and patients. Scientifically measuring the intensity of drug bitterness is pivotal for enhancing drug palatability and broadening their clinical utility.MethodsThe current study was carried out by conducting a systematic literature review that identified relevant papers from indexed databases. Numerous studies and research are cited and quoted in this article to summarize the features, strengths, and applicability of quantitative bitterness assessment methods.ResultsIn our research, we systematically outlined the classification and key advancements in quantitative research methods for assessing drug bitterness, including in vivo quantification techniques such as traditional human taste panel methods, as well as in vitro quantification methods such as electronic tongue analysis. It focused on the quantitative methods and difficulties of bitterness of natural drugs with complex system characteristics and their difficulties in quantification, and proposes possible future research directions.ConclusionThe quantitative methods of bitterness were summarized, which laid an important foundation for the construction of a comprehensive bitterness quantification standard system and the formulation of accurate, efficient and rich taste masking strategies.

Background: Beer is the most consumed alcoholic beverage globally, and the demand for differentiated beers with peculiar characteristics has intensified among beer consumers, creating a significant market niche. In this study, we developed a low alcohol light craft beer enriched with olive leaf extract (Olea europaea L.). The cold mashing technique associated with interrupted fermentation was used in the mashing step. Different concentrations of olive leaf extract (0.5, 1.0 and 2.0%) were added at the maturation stage. The samples were characterized by physicochemical parameters, phenolic and polyphenolic content, bioactive compounds, antioxidant potential, and microbiological quality. Results: The cold mash technique associated with interrupted fermentation provided a low-alcohol beer (≅1.3%). The bitterness dimension (19.0 to 23.2 IBU) and color (9–17 EBC) parameter were in accordance with the Beer Judge Certification Program (BJCP) for the American Blond Ale-style. The addition of the extract enriched the content of total phenolics (171.09 to 437.4 mg GAE/mL) and polyphenolic (221.4 to 729.0 mg/L). Coumaric, ferulic, and cinnamic phenolic acids were detected in appreciable amounts in the beers. Oleuropein was the major compound in the beverage and plant extract. After adding 2% extract, the ABTS and DPPH radical scavenging activity, as well as the ferric reduction power, increased in beers by 28.4%, 449.1%, and 120.5%, respectively. Conclusions: The extract of O. europaea L. promoted the enrichment of low-alcohol beer samples with bioactive compounds and antioxidant potential. The results obtained indicated the potential use of O. europaea L. extract as a natural oxidant in other beverages and food products.How to cite: Cappelin E, Meneguzzi D, Hendges DH, et al. Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process. Electron J Biotechnol 2024; 68. https://doi.org/10.1016/j.ejbt.2024.01.002.

Atemoya (Annona cherimola × Annona squamosa) is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orthogonal partial least squares discrimination analysis (OPLS-DA) are used for identifying the bitterness in atemoya which originates from catechins, epicatechin trimers, and proanthocyanidins. Different thermal treatments (65 °C, 75 °C, and 85 °C) revealed that the glucose and fructose contents in atemoya significantly decreased, while total phenols, flavonoids, and tannins significantly increased. The concentration of 5-hydroxymethylfurfural (5-HMF) increased from 23.16 ng/g in untreated samples to 400.71 ng/g (AP-65), 1208.59 ng/g (AP-75), and 2838.51 ng/g (AP-85). However, these levels are below the 5-HMF bitterness threshold of 3780 ng/g. Combining mass spectrometry analysis with sensory evaluation, OPLS-DA revealed that atemoya treated at 65 °C, 75 °C, and 85 °C exhibited significant bitterness, with the main bitter components being proanthocyanidin dimers and trimers.

This article examines complex temporalities of belonging among residents of Zhujiajiao, a water town near Shanghai. Drawing on ethnographic material, the analysis shows how local temporal negotiation in relation to belonging is not a homogeneous process but is shaped by individuals' temporal orientation and dominant political narratives. In doing so, the article challenges the idea that a specific group of people will share similar temporal logics in the formation of belonging. I argue that temporalities of belonging are historically informed and culturally specific, contingent on personal negotiation of dominant temporal agendas through the exercise of agency. The journeys of the residents of Zhujiajiao water town through varied temporal frameworks reveal how their experiences of belonging are intertwined with the changing political implications of 'bitterness' in a Chinese context. While older residents' narratives critically adopt the Maoist legacy of 'speaking bitterness', younger people in Zhujiajiao tend to challenge the endorsement of 'bitterness-eating' within the China Dream discourse, albeit with internal differences. The article extends the literature on belonging by using the notion of 'bittersweet temporality' to theorise the relationship between the experience of time and shifting political discourses. [ABSTRACT FROM AUTHOR]

Summary: Impacts of Maillard reaction on bitterness, physicochemical properties, antioxidant activities of salmon frame protein hydrolysates (PH) and its plastein (PT) using ribose or glucosamine (Glx) were investigated. PT showed higher bitterness than PH after Maillard reaction, regardless of sugars and concentrations used (P < 0.05). PH (10%) and 4% Glx heated at 120 °C for 120 min yielded Maillard reaction products (MRPs) with the least bitterness (score: 5.89) as compared to control sample (P < 0.05). Browning intensity and lightness of aforesaid sample were directly and inversely proportional to treatment time, respectively. MRPs (10% PH with 4% Glx) showed the increased DPPH and ABTS radical scavenging activities (37.06 and 45.65 μmol TE g−1, respectively) up to 60 min (P < 0.05). Moreover, bitterness score of MRPS heated for 60 min was reduced from 9.37 (PH) to 1.44 ascertained by decrease in hydrophobic amino acid contents (P < 0.05). Therefore, Maillard reaction could be used as a promising means to lower bitterness of salmon frame PH. [ABSTRACT FROM AUTHOR]

Background: Beer is the most consumed alcoholic beverage globally, and the demand for differentiated beers with peculiar characteristics has intensified among beer consumers, creating a significant market niche. In this study, we developed a low alcohol light craft beer enriched with olive leaf extract (Olea europaea L.). The cold mashing technique associated with interrupted fermentation was used in the mashing step. Different concentrations of olive leaf extract (0.5, 1.0 and 2.0%) were added at the maturation stage. The samples were characterized by physicochemical parameters, phenolic and polyphenolic content, bioactive compounds, antioxidant potential, and microbiological quality. Results: The cold mash technique associated with interrupted fermentation provided a low-alcohol beer (≅1.3%). The bitterness dimension (19.0 to 23.2 IBU) and color (9–17 EBC) parameter were in accordance with the Beer Judge Certification Program (BJCP) for the American Blond Ale-style. The addition of the extract enriched the content of total phenolics (171.09 to 437.4 mg GAE/mL) and polyphenolic (221.4 to 729.0 mg/L). Coumaric, ferulic, and cinnamic phenolic acids were detected in appreciable amounts in the beers. Oleuropein was the major compound in the beverage and plant extract. After adding 2% extract, the ABTS and DPPH radical scavenging activity, as well as the ferric reduction power, increased in beers by 28.4%, 449.1%, and 120.5%, respectively. Conclusions: The extract of O. europaea L. promoted the enrichment of low-alcohol beer samples with bioactive compounds and antioxidant potential. The results obtained indicated the potential use of O. europaea L. extract as a natural oxidant in other beverages and food products. [ABSTRACT FROM AUTHOR]

This study investigated the potential of using sunflower pollen grains (SPGs) as a carrier for soybean peptides (SoyP) to improve their palatability by masking their bitterness. SoyP is a bioactive macromolecule with various nutritional and medicinal benefits, but the high bitterness makes it unappealing to many consumers. To address this issue, the researchers encapsulated SoyP within SPGs using sodium alginate (SA) as a coating material. The resulting SoyP (Pellet) were analyzed using various techniques, including SEM, CLSM, FTIR, DSC, and XRD. The effectiveness of this taste-masking approach was evaluated using an E-tongue and dissolution under simulated oral conditions. The study found that SoyP (Pellet) exhibited significantly reduced bitterness and increased palatability compared to unencapsulated SoyP due to the moderate interaction between SoyP, SPGs, and SA. The use of sporopollenin microencapsulation presents a promising strategy for masking bitterness in nutraceutical applications and could lead to the development of more palatable functional foods and supplements. [ABSTRACT FROM AUTHOR]

Recent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and gastrointestinal tract regulate homeostasis through activation of the neuroendocrine system. Polyphenols, of which 8000 have been identified to date, represent the greatest diversity of secondary metabolites in plants, most of which are bitter and some of them astringent. Epidemiological studies have shown that polyphenol intake contributes to maintaining and improving cardiovascular, cognitive and sensory health. However, because polyphenols have very low bioavailability, the mechanisms of their beneficial effects are unknown. In this review, we focused on the taste of polyphenols from the perspective of sensory nutrition, summarized the results of previous studies on their relationship with bioregulation and discussed their future potential. [ABSTRACT FROM AUTHOR]

Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (−6.12), F (−6.56), and G (−6.27) yogurts were lower than those of group B (−5.12), C (−4.31), and D (−3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS. [ABSTRACT FROM AUTHOR]

Bitter substances in functional foods and beverages can act as nutraceuticals, offering potential health benefits. However, their unpleasant sensory impact reduces the consumption of these foods. Consequently, the discovery of bitter masking compounds is crucial for enhancing the intake of bioactive compounds in functional foods and beverages. Bitter taste is mediated by TAS2Rs, a sub-family of G-protein-coupled receptors. TAS2R14 is especially pivotal in the perception of bitterness, as it is one of the most broadly tuned bitter receptors. In this study, allspice was extracted and purified to yield five single compounds based on sensory guided fractionation. The structures of each compound were determined based on nuclear magnetic resonance (NMR) and high-resolution mass spectrometry (HR-MS). In a sensory evaluation, compound 1 exhibited bitter masking activity against quinine. Molecular docking analysis revealed that compound 1 could act as an antagonist of the TAS2R14 bitter receptor.

Transposable elements (TEs) significantly contribute to the evolution and diversity of plant genomes. In this study, we explored the roles of TEs in the genomes of Citrus and Citrus-related genera by constructing a pan-genome TE library from 20 published genomes of Citrus and Citrus-related accessions. Our results revealed an increase in TE content and the number of TE types compared to the original annotations, as well as a decrease in the content of unclassified TEs. The average length of TEs per assembly was approximately 194.23 Mb, representing 41.76% (Murraya paniculata) to 64.76% (Citrus gilletiana) of the genomes, with a mean value of 56.95%. A significant positive correlation was found between genome size and both the number of TE types and TE content. Consistent with the difference in mean whole-genome size (39.83 Mb) between Citrus and Citrus-related genera, Citrus genomes contained an average of 34.36 Mb more TE sequences than Citrus-related genomes. Analysis of the estimated insertion time and half-life of long terminal repeat retrotransposons (LTR-RTs) suggested that TE removal was not the primary factor contributing to the differences among genomes. These findings collectively indicate that TEs are the primary determinants of genome size and play a major role in shaping genome structures. Principal coordinate analysis (PCoA) of Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) identifiers revealed that the fragmented TEs were predominantly derived from ancestral genomes, while intact TEs were crucial in the recent evolutionary diversification of Citrus. Moreover, the presence or absence of intact TEs near the AdhE superfamily was closely associated with the bitterness trait in the Citrus species. Overall, this study enhances TE annotation in Citrus and Citrus-related genomes and provides valuable data for future genetic breeding and agronomic trait research in Citrus.

This study aimed to reduce the bitterness and astringency properties of autumn green tea using different yellowing and drying treatments. The results showed that as the yellowing temperature increased, the contents of tea polyphenols, gallated catechins, flavonol glycosides, and bitter amino acids decreased, while the content of soluble sugar and flavonols increased. The tea sample (YEL35 °C) subjected to yellowing treatment at 35 °C exhibited weak bitterness and astringency intensities and a relatively low content of flavonol glycosides. As the drying temperature increased, the content of gallated catechins decreased. In addition, the tea sample (DRY75 °C) subjected to drying treatment at 75 °C exhibited weak bitterness and astringency intensities, the highest contents of umami amino acids and Thea, and a relatively low content of gallated catechins. Multivariate statistical analysis revealed that vitexin-2-O-rhamnoside, pferol-3-O-rutinoside, myricetin-3-O-galactoside, and quercetin-3-O-glucoside played an important role in the astringency property of the tea. In addition, Asn, Thr, Pro, and Met were positively correlated with umami. Hence, the quality of autumn green tea was improved under optimal yellowing and drying temperatures of 35 and 75 °C, respectively. [ABSTRACT FROM AUTHOR]

Carvedilol (CARV) is a blocker of α- and β- adrenergic receptors, used as an "off-label" treatment for cardiovascular diseases in pediatrics. Currently, there is no marketed pediatric-appropriate CARV liquid formulation, so its development is necessary. Palatability (appreciation of smell, taste, and aftertaste) is a key aspect to be considered during the development of pediatric formulations since only formulations with good palatability also have adequate acceptability in this population. Consequently, the aim of this research was to assess the palatability and acceptability of different CARV formulations using an in vivo taste assessment (ID Number PR103/22) in order to select the highest palatability-rated CARV formulation. The preparation of CARV formulations was based on a reference 1 mg/mL CARV solution, which contains malic acid as a solubilizing agent. Subsequently, sucralose and flavoring agents were added and mixed until complete dissolution to the corresponding formulations. Adult volunteers participated in this study and evaluated the taste and odor of various CARV formulations through a questionnaire and a sensory test. The mean palatability score, measured on a 10-point scale, increased from 1.60 for the unflavored control to 7.65 for the highest-rated flavored formulation. Moreover, the bitterness of the optimized CARV formulation was reduced from 66.67% to 17.86%, and the taste pleasantness was increased from 25/100 to 73/100. This optimized CARV formulation contains a sweetening agent, sucralose, in addition to two flavoring agents at appropriate concentrations for pediatrics. Furthermore, the physicochemical and microbiological stability of the optimized CARV formulation were evaluated for 6 months at 25, 30, and 40 °C, in addition to in-use stability for 15 days at 25 °C, whose results were confirmed. Thus, we successfully developed a palatable CARV liquid solution that contains excipients appropriate for pediatrics and is stable under the studied conditions. [ABSTRACT FROM AUTHOR]

Saffron (Crocus sativus L.) is the most expensive spice in the world. Saffron is costly due to the meagre yield per acre and exorbitant manpower costs. The three key compounds in saffron are crocin, picrocrocin and safranal, which are responsible for its colour, bitterness and flavour, respectively. The aim of this study was to exploit the bittering, aromatic and colouring properties of saffron to formulate a craft beer with refined taste and colour. As a result of the elevated price of the raw material, the saffron extraction process was optimised to achieve the best results using as little spice as possible. Thus, the extraction yields of two different methods were ascertained. To assess the ideal concentration of saffron to obtain a beverage with a balanced taste, three beers containing increasing concentrations of the spice were brewed. Then, once a sensory test was performed, another three samples were produced with the minimum dose of the spice (50 mg/L), added at various times during the production process (at 5 and 20 min before the end of the boiling stage, during the whirlpool stage and during refermentation). The purpose was to evaluate the consequences of heat treatment on crocin, picrocrocin and safranal compounds provided to the beer. All of the beer samples underwent routine analyses (alcoholic strength, Plato, IBU, colour and pH) and were analysed by spectrophotometry. [ABSTRACT FROM AUTHOR]

Sadegh Hedayat's masterpiece The Blind Owl (1936) is repeatedly called the greatest Iranian modern novel and one of the best literary productions of the twentieth century. Its contemporary modernist movements such as surrealism, symbolism and expressionism are the ones Hedayat had been familiar with and they become the medium via which his anonymous narrator communicates his story. Drawing upon Zhao Feng's recent essay on surrealism and soteriological desire, this intervention suggests that surrealism for Hedayat in The Blind Owl does not play a soteriological role as it does for many surrealists, Andre Breton chief among them. Hedayat's version seems much more extreme, cynical and tragic, delicately flavored with a persistent existential sense of bitterness which pervades the text. [ABSTRACT FROM AUTHOR]

Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer's spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet. [ABSTRACT FROM AUTHOR]

Because of the health benefits and economic opportunities, extracting bioactive peptides from plant proteins, often food processing by-products, garners significant interest. However, the high enzyme costs and the emergence of bitter peptides have posed significant challenges in production. This study achieved the immobilization of Alcalase and Flavorzyme using cost-effective SiO2 microparticles. Mussel-inspired chemistry and biocompatible polymers were employed, with genipin replacing glutaraldehyde for safer crosslinking. This approach yielded an enzyme loading capacity of approximately 25 mg/g support, with specific activity levels reaching around 180 U/mg for immobilized Alcalase (IA) and 35 U/mg for immobilized Flavorzyme (IF). These immobilized proteases exhibited improved activity and stability across a broader pH and temperature range. During the hydrolysis of soy proteins, the use of immobilized proteases avoided the thermal inactivation step, resulting in fewer peptide aggregates. Moreover, this study applied peptidomics and bioinformatics to profile peptides in each hydrolysate and identify bioactive ones. Cascade hydrolysis with IA and IF reduced the presence of bitter peptides by approximately 20%. Additionally, 50% of the identified peptides were predicted to have bioactive properties after in silico digestion simulation. This work offers a cost-effective way of generating bioactive peptides from soy proteins with reducing potential bitterness. [ABSTRACT FROM AUTHOR]

Scopatizzo, belonging to the Cucumis melo L., is a local variety of Apulia (Southern Italy), which is consumed as unripe melon as an alternative of cucumber due to its better-quality profile and for the absence of cucurbitacins. The latter are tetracyclic triterpenes synthesized by some Cucurbitaceae species, known to confer an unpleasant taste to fruits and cause health problems. Following the discovery of Scopatizzo fruits with bitter taste, cucurbitacins were searched for in their ethanolic extract. Flow injection analysis with detection performed by atmospheric pressure chemical ionization-high resolution mass spectrometry provided evidence for the presence of at least four cucurbitacins, which were absent in typical, sweet-tasting fruits. Further insight into this discovery will be required in the near future to assess if the detection of cucurbitacins may mark the appearance of genotypes whose fruits have features not compatible with commercialization. [ABSTRACT FROM AUTHOR]

Cephalexin and Cefaclor, are widely prescribed antibiotics known for their characteristic bitter taste. This bitterness is attributed to the specific chemical composition of these substances. The sensory experience of bitterness is influenced by distinct functional groups present in various foods and chemicals. Researchers have developed diverse techniques and strategies to modify these antibiotics' chemical structure while preserving their therapeutic efficacy to overcome this taste challenge. This study examines the role of the primary amine functional group in generating the bitter taste associated with Cephalexin andCefaclor. Methods: Schiff base reaction used to make Imines of Cephalexin and Cefaclor on their Primary amine functional group by reacting with Aldehydes (Citral, Vanillin, and Benzaldehyde). The Schiff bases bitternesselation evaluated through gustatory volunteers. Results: Formation of imines on the primary amine functional group in both Cephalexin and Cefaclor was achieved through the creation of Schiff bases with aldehydes, specifically Citral, Vanillin, and b enzaldehyde. This chemical transformation led to a slight alteration in the bitterness intensity measurement. Conclusions: The bitterness of Cephalexin and Cefaclor could be attributed to their Primary amine to a considerable extent, but not solely to the primary amine. Since the bitterness would not be obliterated evenafter manipulating it. The bitterness of the Cephalosporins is multifactorial involving other functional groupshappen to be found in their chemical structure. Further investigations should be carried out for each functional group of Cephalexin and Cefaclor evaluating the contribution of each of the

In recent decades, taste sensors have been increasingly utilized to assess the taste of oral medicines, particularly focusing on bitterness, a major obstacle to patient acceptance and adherence. This objective and safe method holds promise for enhancing the development of patient-friendly medicines in pharmaceutical companies. This review article introduces its application in measuring the intensity of bitterness in medicine, confirming the achievement of taste masking, distinguishing taste differences between branded and generic medicines, and identifying substances to suppress bitterness in target medicines. Another application of the sensor is to predict a significant increase in bitterness when medicine is taken with certain foods/beverages or concomitant medication. Additionally, to verify the sensor’s predictability, a significant correlation has been demonstrated between the output of a bitter-sensitive sensor designed for drug bitterness (BT0) and the bitterness responses of the human taste receptor hT2R14 from BitterDB (huji.ac.il). As a recent advancement, a novel taste sensor equipped with lipid/polymer membranes modified by 3-Br-2,6-dihydroxybenzoic acid (2,6-DHBA), based on the concept of allostery, is introduced. This sensor successfully predicts the bitterness of non-charged pharmaceuticals with xanthine skeletons, such as caffeine or related compounds. Finally, the future prospects of taste sensors are discussed.

In this review, we aim to highlight the advantages, challenges, and limitations of electronic tongues (e-tongues) in pharmaceutical drug development. The authors, therefore, critically evaluated the performance of e-tongues regarding their qualification to assess peroral formulations containing bitter active pharmaceutical ingredients. A literature search using the keywords ‘electronic’, ‘tongue’, ‘bitter’, and ‘drug’ in a Web of Science search was therefore initially conducted. Reviewing the publications of the past decade, and further literature where necessary, allowed the authors to discuss whether and how e-tongues perform as expected and whether they have the potential to become a standard tool in drug development. Specifically highlighted are the expectations an e-tongue should meet. Further, a brief insight into the technologies of the utilized e-tongues is given. Reliable protocols were found that enable (i) the qualified performance of e-tongue instruments from an analytical perspective, (ii) proper taste-masking assessments, and (iii) under certain circumstances, the evaluation of bitterness.

The effects of Codonopsis pilosula dosage on qualities of Babao tea was evaluated. The Codonopsis pilosula dosage of 5, 10 and 15 g were applied to the Babao tea, and the color, soluble solid content, flavor, taste, and sensory evaluation of the tea were compared with the tea without Codonopsis pilosula as the control. Codonopsis pilosula Babao tea was red with a little yellow. When the dosage of Codonopsis pilosula was increased, the color of the tea turned yellow, and the soluble solid content was increased. The soluble solid content of the tea with 10 and 15 g of Codonopsis pilosula was significant higher than that of the control (P

Background: The aim of this study was to determine the role of Pinus sylvestris L. shoots in the development of antioxidant and sensory features of wheat beer. Results: After storage, the alcohol content of the experimental beer was 4.04%v/v, and its bitterness was 15.83 IBU (bitterness units). Higher levels of bitterness were found compared to the control beer. Other analyzed fermentation parameters (extract, degree of fermentation) and physicochemical parameters (pH, titratable acidity, color) were similar for both types of beer. The addition of pine shoots at the brewing stage affected the profile of biologically active compounds - both polyphenolic acids and flavonols. The content of both groups of those compounds was almost 30% higher in the sample with pine shoots compared to the control sample. The sensory evaluation confirmed the high attractiveness of the beer with pine shoots. During the three-month storage period, the tested samples were microbiologically stable. Conclusions: It was concluded that pine shoots may be an attractive functional addition to flavored craft beer. It can increase both sensory attractiveness and quantity of bioactive compounds, which results in functional properties such as antioxidant potential.How to cite: Dziedziński M, Stachowiak B, Kobus-Cisowska J, et al. Supplementation of beer with Pinus sylvestris L. shoots extracts and its effect on fermentation, phenolic content, antioxidant activity and sensory profiles. Electron J Biotechnol 2023;63. https://doi.org/10.1016/j.ejbt.2023.01.001.

As a native fruit of China, chestnut rose (Rosa roxburghii Tratt) juice is rich in bioactive ingredients. Oriental fruit moth (OFM), Grapholita molesta (Busck), attacks the fruits and shoots of Rosaceae plants, and its feeding affects the quality and yield of chestnut rose. To investigate the effects of OFM feeding on the quality of chestnut rose juice, the bioactive compounds in chestnut rose juice produced from fruits eaten by OFM were measured. The electronic tongue senses, amino acid profile, and untargeted metabolomics assessments were performed to explore changes in the flavour and metabolites. The results showed that OFM feeding reduced the levels of superoxide dismutase (SOD), tannin, vitamin C, flavonoid, and condensed tannin; increased those of polyphenols, soluble solids, total protein, bitterness, and amounts of bitter amino acids; and decreased the total amino acid and umami amino acid levels. Furthermore, untargeted metabolomics annotated a total of 426 differential metabolites (including 55 bitter metabolites), which were mainly enriched in 14 metabolic pathways, such as flavonoid biosynthesis, tryptophan metabolism, tyrosine metabolism, and diterpenoid biosynthesis. In conclusion, the quality of chestnut rose juice deteriorated under OFM feeding stress, the levels of bitter substances were significantly increased, and the bitter taste was subsequently enhanced. [ABSTRACT FROM AUTHOR]

This study explores the physicochemical, composition, and functional properties of the Borassus flabellifer mesocarp powder following treatment with naringinase. The debittered mesocarp powder (DMP) has good water-holding (9.4 g/g), swelling (7.8 g/g), and wettability (12.3 s) capacities. Naringinase reduced 33.2% of the DMP particle size, causing an increase in surface area. A larger surface area traps more water/oil molecules, contributing to a higher water/oil capacity. However, the solubility, swelling, and wettability of DMP were markedly decreased following naringinase treatment. Nonetheless, although DMP has higher saponin, phenol, tannin, and DPPH activity contents than the control, it has decreased ferrous-reducing activity. [ABSTRACT FROM AUTHOR]

Naringin and limonin are important antioxidant compounds in Citrus species. Due to the high biological effects of these compounds, in the present study, the variation of naringin and limonin content during fruit development was investigated at two fruit tissues of pulp and albedo in three Citrus genotypes (grapefruit, orange and mandarin). Also, the gene expression of involved enzymes in naringin and limonin metabolism was assayed. In all studied Citrus genotypes, the naringin content in albedo tissue was higher than the pulp and grapefruits showed the highest naringin content (940.26 mg per 100 g DW) followed by orange (791.17 mg per 100 g DW) and mandarin (602.10 mg per 100 g DW). The naringin content of studied genotypes was decreased during the fruit development and the highest decrement was observed at ripening stages. The decreasing of naringin content was attributed to the changes in genes expression of main involved enzymes in naringin biosynthesis pathways including chalcone-flavanone isomerase and naringenin glycoside biosynthesis (1.2 RhaT) during studied harvesting times. In both tissues of mandarin and orange fruits, the limonin content was increased up to 80 days after full bloom then decreased. In grapefruit, due to the late-ripening of the fruit, the peak of limonin increment was occurred later, which can be attributed to the long growth process of grapefruits compared to orange and mandarin. The reduction of limonin content with fruit ripening was in accordance with the increased gene expression of limonoid UDPglucosyl transferase that converts limonin to tasteless compounds. [ABSTRACT FROM AUTHOR]

Hemicentrotus pulcherrimus is usually consumed in summer when the ovaries and testes are immature and tasty, and is not utilized from autumn to spring as a bitter compound, pulcherrimine accumulates in the ovaries. However, in the northern distribution edge (Tohoku and Hokkaido), it is not consumed because the ovaries are bitter nearly all year. Our previous studies suggested that the short palatable season in northern H. pulcherrimus is caused by a lower seawater temperature. To test this hypothesis, we reared H. pulcherrimus collected in Hokkaido at manipulated temperatures. Higher temperatures than the natural temperature at the collection site from August to March delayed gametogenesis and pulcherrimine accumulation, which usually begins in autumn. Temperature elevation during the spawning season (April) advanced the transition of mature ovaries to immature ovaries and led to the disappearance of the remaining pulcherrimine. Seawater temperature estimated using an ocean forecast system revealed that the warmer season, when the temperature exceeds 20 °C, is shorter where H. pulcherrimus is not consumed. We believe that the short palatable season of H. pulcherrimus in the northern edge of the distribution is due to the short summer season. Such H. pulcherrimus, however, can be improved by cultivation for several months at elevated temperatures. [ABSTRACT FROM AUTHOR]

In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability. However, research on pulse bitterness is often limited to soybeans and peas. This study aimed to highlight potential bitter non-volatile compounds in faba beans. First, the bitterness of flours and air-classified fractions (starch and protein) of three faba bean cultivars was evaluated by a trained panel. The fractions from the high-alkaloid cultivars and the protein fractions exhibited higher bitter intensity. Second, an untargeted metabolomic approach using ultra-high-performance liquid chromatography–diode array detector–tandem–high resolution mass spectrometry (UHPLC–DAD–HRMS) was correlated with the bitter perception of the fractions. Third, 42 tentatively identified non-volatile compounds were associated with faba bean bitterness by correlated sensory and metabolomic data. These compounds mainly belonged to different chemical classes such as alkaloids, amino acids, phenolic compounds, organic acids, and terpenoids. This research provided a better understanding of the molecules responsible for bitterness in faba beans and the impact of cultivar and air-classification on the bitter content. The bitter character of these highlighted compounds needs to be confirmed by sensory and/or cellular analyses to identify removal or masking strategies. [ABSTRACT FROM AUTHOR]

An ultra-high performance liquid chromatography-high resolution mass spectrometric (UPLC-HRMS) method was developed, optimized and applied to analyze the bitter compound trihydroxyoctadecenoic acid in Chinese baijiu. The samples were diluted and filtered through a 0.22 μm membrane before analysis. Acetonitrile was selected as the organic phase and 0.1% formic acid as the aqueous phase with a flow rate of 0.3 mL/min and an injection volume of 2 μL. The analyte was separated on a Hypersic Gold (100 mm × 2.1 mm, 1.9 μm) column by gradient elution, and qualitative analysis was achieved by comparison of secondary daughter ions and theoretical simulation of molecular ion fragment structures using the Mass Frontier 8.0 software, which could avoid false positive results. This method had the advantages of simple pretreatment, fast analysis, low detection limit (0.2 ng/mL) and high accuracy, and could meet the requirements for the detection of baijiu samples. This method was used to study the change in the content of trihydroxyoctaenoic acid during the production process of Maotai-flavor baijiu. The results showed that with the prolongation of fermentation time, a large amount of linoleic acid in the raw materials was likely to be oxidized and decomposed into trihydroxyoctadecenoic acid, and then transferred into the base liquor by distillation. The content of trihydroxyoctadecenoic acid in the base liquor did not obviously change during storage, indicating that it was affected little by storage time. The content of trihydroxyoctadecenoic acid in Maotai-flavor base liquor was lowest among the three typical bodies of Maotai-flavor baijiu, so Maotai-flavor base liquor could be used as one of the major base liquors for packaged products.

Recent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and gastrointestinal tract regulate homeostasis through activation of the neuroendocrine system. Polyphenols, of which 8000 have been identified to date, represent the greatest diversity of secondary metabolites in plants, most of which are bitter and some of them astringent. Epidemiological studies have shown that polyphenol intake contributes to maintaining and improving cardiovascular, cognitive and sensory health. However, because polyphenols have very low bioavailability, the mechanisms of their beneficial effects are unknown. In this review, we focused on the taste of polyphenols from the perspective of sensory nutrition, summarized the results of previous studies on their relationship with bioregulation and discussed their future potential.

Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (−6.12), F (−6.56), and G (−6.27) yogurts were lower than those of group B (−5.12), C (−4.31), and D (−3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.

Despite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air–steam triple-coupled fixation (ERHSF) device was developed, and its operating parameters were optimized (steam volume: 20 kg/h; hot-air temperature: 90 °C; hot-air blower speed: 1200 r/min). Compared with conventional fixation treated samples, the ratio of tea polyphenols to free amino acids and ester-catechins to simple-catechins in ERHSF-treated samples was reduced by 11.0% and 3.2%, reducing bitterness and astringency of green tea; amino acids, soluble sugars, and chlorophyll contents were significantly increased, enhancing the freshness, sweetness, and greenness; the color indexes, such as L/L* value of brightness and -a/-a* value of greenness, were also improved, and ERHSF-treated samples had the highest sensory scores. These results provided theoretical support and technical guidance for precise quality improvement of summer-autumn green tea.

Summary: Naringin has various biological activities with an unacceptable bitter taste. In this work, pea protein–naringin complexes (PP–NG complexes) were constructed to stabilise the Pickering emulsion and reduce the bitterness of naringin. Sensory evaluation results showed that the bitterness and after‐bitterness of the PP–NG complexes were reduced by 77.78% and 75.99% compared with 1 mm naringin respectively. For the PP–NG complexes, the fluorescence spectra results showed that the endogenous fluorescence intensity of pea protein decreased with the naringin concentration increased (0–2 mm), and each pea protein molecule bound to one naringin molecule. Results obtained via thermodynamic analysis molecular docking demonstrated that naringin had an excellent binding affinity (−7.4 kcal mol−1) with pea protein and could form five hydrophobic bonds and four hydrogen bonds with pea protein. These findings would provide a new idea for the masking of bitterness and the evolution of Pickering emulsions stabilised by the protein–polyphenol nanoparticles. [ABSTRACT FROM AUTHOR]