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Synthesis of chitosan–cyclodextrin adducts and evaluation of their bitter‐masking properties
Author(s) -
Binello Arianna,
Cravotto Giancarlo,
Nano Gian Mario,
Spagliardi Paola
Publication year - 2004
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1434
Subject(s) - chemistry , chitosan , adduct , bitter taste , food science , taste , caffeine , organic chemistry , medicine , endocrinology
Finding new taste modiers, 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 β ‐ and γ ‐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 β ‐CD–chitosan adduct showed the highest efcacy and the bitterness attenuation was statistically signicant. Copyright © 2004 John Wiley & Sons, Ltd.