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Mucoadhesive polysaccharides modulate sodium retention, release and taste perception
Sarah L Cook1, Samuel Woods2, Lisa Methven2
1Department of Pharmacy, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom.
Food Chemistry
|September 27, 2017
Summary
Carboxymethyl cellulose mucoadhesion prolonged sodium ion retention in the mouth, though it initially reduced salt perception. This study links polysaccharide mucoadhesion to food organoleptic properties.
Area of Science:
- Food Science
- Materials Science
- Sensory Science
Background:
- Mucoadhesion is key for prolonging drug residence in pharmaceutics.
- Polysaccharides like carboxymethyl cellulose are common in food and pharma.
- Mucoadhesion's role in oral retention of taste/aroma molecules is under investigation.
Purpose of the Study:
- To investigate how carboxymethyl cellulose mucoadhesion affects sodium ion retention, release, and perception.
- To explore the link between polysaccharide mucoadhesion and food organoleptic properties.
Main Methods:
- In vitro retention studies using ex vivo porcine tongue.
- Sensory perception analysis with a trained sensory panel.
- In vivo studies measuring sodium ion retention in human volunteers.
Main Results:
- Carboxymethyl cellulose significantly prolonged the retention of sodium ions in the oral cavity.
- Salt perception was diminished in samples containing the mucoadhesive thickener.
- This is the first study to connect polysaccharide mucoadhesion to food organoleptic properties.
Conclusions:
- Mucoadhesive properties of carboxymethyl cellulose can alter sodium ion retention and perception.
- Polysaccharide mucoadhesion offers a mechanism to control taste molecule residence time in the mouth.
- This research bridges the understanding of mucoadhesion in liquid food formulations and sensory perception.
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