Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significantly suppress the bitterness of quinine hydrochlori...

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Autores principales: Makita, Yoshimasa, Ishida, Tomoko, Kobayashi, Noriko, Fujio, Mai, Fujimoto, Kyoko, Moritomo, Rina, Fujita, Jun-ichi, Fujiwara, Shin-ichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302338/
https://www.ncbi.nlm.nih.gov/pubmed/28231139
http://dx.doi.org/10.3390/foods5020044
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author Makita, Yoshimasa
Ishida, Tomoko
Kobayashi, Noriko
Fujio, Mai
Fujimoto, Kyoko
Moritomo, Rina
Fujita, Jun-ichi
Fujiwara, Shin-ichi
author_facet Makita, Yoshimasa
Ishida, Tomoko
Kobayashi, Noriko
Fujio, Mai
Fujimoto, Kyoko
Moritomo, Rina
Fujita, Jun-ichi
Fujiwara, Shin-ichi
author_sort Makita, Yoshimasa
collection PubMed
description The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significantly suppress the bitterness of quinine hydrochloride and denatonium benzoate. Furthermore, the bitterness-masking mechanism of PRS extracts was evaluated using dynamic light scattering. These results showed that the extracted suspension consisted of particles that were several hundreds of nanometers in size. Analysis of the PRS extracts by nuclear magnetic resonance spectroscopy indicated that denatonium benzoate was entrapped in the PRS extracts. Thus, PRS may be useful as a bitterness-masking agent in orally administered pharmaceuticals.
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spelling pubmed-53023382017-02-15 Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans Makita, Yoshimasa Ishida, Tomoko Kobayashi, Noriko Fujio, Mai Fujimoto, Kyoko Moritomo, Rina Fujita, Jun-ichi Fujiwara, Shin-ichi Foods Article The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significantly suppress the bitterness of quinine hydrochloride and denatonium benzoate. Furthermore, the bitterness-masking mechanism of PRS extracts was evaluated using dynamic light scattering. These results showed that the extracted suspension consisted of particles that were several hundreds of nanometers in size. Analysis of the PRS extracts by nuclear magnetic resonance spectroscopy indicated that denatonium benzoate was entrapped in the PRS extracts. Thus, PRS may be useful as a bitterness-masking agent in orally administered pharmaceuticals. MDPI 2016-06-18 /pmc/articles/PMC5302338/ /pubmed/28231139 http://dx.doi.org/10.3390/foods5020044 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Makita, Yoshimasa
Ishida, Tomoko
Kobayashi, Noriko
Fujio, Mai
Fujimoto, Kyoko
Moritomo, Rina
Fujita, Jun-ichi
Fujiwara, Shin-ichi
Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans
title Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans
title_full Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans
title_fullStr Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans
title_full_unstemmed Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans
title_short Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans
title_sort evaluation of the bitterness-masking effect of powdered roasted soybeans
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302338/
https://www.ncbi.nlm.nih.gov/pubmed/28231139
http://dx.doi.org/10.3390/foods5020044
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