Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

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• 作者：Gastó ; n Ares ; Cecilia Barreiro ; Rosires Deliza ; Adriana Gá ; mbaro
• 关键词：Antioxidant extracts ; Bitterness ; Astringency ; Flavour modification ; Functional foods
• 刊名：Food Research International
• 出版年：2009
• 出版时间：August 2009
• 年：2009
• 卷：42
• 期：7
• 页码：871-878
• 全文大小：279 K

文摘

There is increasing interest in the development and use of polyphenolic-rich antioxidant extracts as functional ingredients. However, their bitterness, astringency and characteristic flavour could limit their incorporation in foods and beverages. Four alternatives to reduce the bitterness, astringency, and characteristic flavour of antioxidant extracts of two Uruguayan native plants (Achyrocline satureioides and Baccharis trimera) were studied: sucrose, sucralose, polydextrose, and milk. All the evaluated alternatives highly significantly (p < 0.001) reduced the bitterness, astringency and characteristic flavour of the extracts. However, their effectiveness depended on the type and concentration of the antioxidant extract being considered. Milk was the most effective inhibitor of the bitterness, astringency and characteristic flavour of A. satureioides extracts; whereas when extracts from B. trimera were considered, sucrose was the most effective alternative. Results from the present work suggest that sweetened dairy products could be interesting carriers for the development of functional foods containing polyphenolic-rich antioxidant extracts.