Sporopollenin exines

A novel natural taste masking material

Sylvain Barrier, Alan S. Rigby, Alberto Diego-Taboada, Matthew J. Thomasson, Grahame Mackenzie, Stephen Atkin

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

Sporopollenin exines extracted from the spores of the plant Lycopodium clavatum were used to encapsulate water, sunflower oil (0.5 g/g) and differing amounts of cod liver oil (cod liver oil per gram of sporopollenin exines: 0.5 g/g, 1.0 g/g, 2.0 g/g, 4.0 g/g). A double-blind taste trial, involving 20 volunteers, was conducted to compare the products. The encapsulated oils were in the form of a fine powder up to an oil loading of 1/1 (w/w). Blind tasting could not distinguish the cod liver oil preparation up to 1/1 (w/w) loading compared to the sporopollenin exines filled with either water or sunflower oil. At a loading of 2/1 and 4/1, the cod liver oil was uniformly identified. Therefore, sporopollenin exines can be loaded highly, at up to 1 g oil to 1 g of the exines, and still remain as a dry powder and retain flavor masking, thus disguising the contents.

Original languageEnglish
Pages (from-to)73-76
Number of pages4
JournalLWT - Food Science and Technology
Volume43
Issue number1
DOIs
Publication statusPublished - Jan 2010
Externally publishedYes

Fingerprint

Cod Liver Oil
cod liver oil
Oils
sunflower oil
Powders
oils
powders
Lycopodium
Water
Spores
volunteers
Volunteers
flavor
spores
water
sporopollenin

Keywords

  • Cod liver oil
  • Encapsulation
  • Exine
  • Sporopollenin
  • Taste masking

ASJC Scopus subject areas

  • Food Science

Cite this

Barrier, S., Rigby, A. S., Diego-Taboada, A., Thomasson, M. J., Mackenzie, G., & Atkin, S. (2010). Sporopollenin exines: A novel natural taste masking material. LWT - Food Science and Technology, 43(1), 73-76. https://doi.org/10.1016/j.lwt.2009.07.001

Sporopollenin exines : A novel natural taste masking material. / Barrier, Sylvain; Rigby, Alan S.; Diego-Taboada, Alberto; Thomasson, Matthew J.; Mackenzie, Grahame; Atkin, Stephen.

In: LWT - Food Science and Technology, Vol. 43, No. 1, 01.2010, p. 73-76.

Research output: Contribution to journalArticle

Barrier, S, Rigby, AS, Diego-Taboada, A, Thomasson, MJ, Mackenzie, G & Atkin, S 2010, 'Sporopollenin exines: A novel natural taste masking material', LWT - Food Science and Technology, vol. 43, no. 1, pp. 73-76. https://doi.org/10.1016/j.lwt.2009.07.001
Barrier, Sylvain ; Rigby, Alan S. ; Diego-Taboada, Alberto ; Thomasson, Matthew J. ; Mackenzie, Grahame ; Atkin, Stephen. / Sporopollenin exines : A novel natural taste masking material. In: LWT - Food Science and Technology. 2010 ; Vol. 43, No. 1. pp. 73-76.
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