Taste Detection Thresholds of Resveratrol

Area of Science:

• Food Science
• Nutraceuticals
• Sensory Science

Background:

• Resveratrol, a polyphenol, offers numerous health benefits for heart disease, cancer, diabetes, and neurological function.
• Its incorporation into food products is desirable but limited by bitterness, negatively impacting consumer acceptance.
• Spray drying encapsulation is explored as a method to mitigate resveratrol's sensory drawbacks.

Purpose of the Study:

• To compare the taste detection thresholds of encapsulated versus unencapsulated resveratrol.
• To investigate the effect of anhydrous milk fat in the encapsulation wall material on resveratrol's taste detection threshold.

Main Methods:

• Resveratrol was encapsulated in a sodium-caseinate matrix using spray drying.
• Taste detection thresholds were determined using the R-index measure by the rating method.
• Formulations included unencapsulated resveratrol, resveratrol microcapsules without fat (SC), and with fat (SCAMF).

Main Results:

• Encapsulation significantly increased resveratrol's taste detection threshold compared to the unencapsulated form.
• Average thresholds: 90 mg/L (unencapsulated), 313 mg/L (SC), 334 mg/L (SCAMF).
• The inclusion of anhydrous milk fat did not substantially alter the taste detection threshold.

Conclusions:

• Resveratrol encapsulation via spray drying effectively reduces its taste detectability.
• This method enables the incorporation of resveratrol into food products without negative sensory attributes.
• Encapsulation offers a viable strategy to enhance consumer acceptance of resveratrol-fortified foods.