Yuyan Wei,Ling Xie,Bertrand Muhoza,Qian Liu,Shiqing Song
The present study investigated the impact of four chicken liver protein hydrolysate-based cat food attractants on palatability. Aroma compounds were analyzed in these attractants, which were subsequently sprayed onto four different types of cat foods. Results revealed that CF4 exhibited the highest intake ratio and the first choice ratio, followed by CF2 sample. Orthogonal partial least-squares discriminant analysis (OPLS-DA) demonstrated significant differences among 50 volatile compounds identified from the four cat foods. Using variable importance in projection (VIP) values, we selected 17 key flavor compounds responsible for distinguishing between the four cat foods. Peptides with a molecular mass <180 Da showed correlation with nonanoic acid and cedrol, while those >3000 Da correlated with hexanoic acid ethyl ester. Regression coefficients (RCs) calculated from partial least-squares regression (PLSR) results showed positive correlations between compound content and palatability for six compounds, whereas negative correlations were observed for ten compounds. Validation experiments confirmed that nonanal, 2-propylpyridine, and 3-octen-2-one enhanced palatability and correlated with peptides ranging from 180 to 500 Da; conversely, nonanoic acid ethyl ester and 3-methyl-pentanoic acid reduced palatability and correlated with peptides ranging from 1000 to 3000 Da.
Albahi Amgad,Korin Ali,Elkhedir Abdeen,Elsir Elbasheer,Wu Di,Liang Hongshan,Li Bin
This study investigated the potential of using sunflower pollen grains (SPGs) as a carrier for soybean peptides (SoyP) to improve their palatability by masking their bitterness. SoyP is a bioactive macromolecule with various nutritional and medicinal benefits, but the high bitterness makes it unappealing to many consumers. To address this issue, the researchers encapsulated SoyP within SPGs using sodium alginate (SA) as a coating material. The resulting SoyP (Pellet) were analyzed using various techniques, including SEM, CLSM, FTIR, DSC, and XRD. The effectiveness of this taste-masking approach was evaluated using an E-tongue and dissolution under simulated oral conditions. The study found that SoyP (Pellet) exhibited significantly reduced bitterness and increased palatability compared to unencapsulated SoyP due to the moderate interaction between SoyP, SPGs, and SA. The use of sporopollenin microencapsulation presents a promising strategy for masking bitterness in nutraceutical applications and could lead to the development of more palatable functional foods and supplements.
Background: The bitter taste and strong irritation of valnemulin hydrochloride limit its wide clinical application in pigs by oral. Method: In order to improve its palatability and residence time in the body, the valnemulin hydrochloride taste-masking granules with sustained-release
were prepared by combining solid dispersion based on fatty acid with wet granulation. The formulation was screened by orthogonal test with content, yield, grain size and angle of repose as evaluation indexes. Result: The results showed that the optimal granules were composed of corn starch,
sucrose, citric acid, valnemulin hydrochloride and myristic acid at a ratio of 40: 20: 20: 11: 19. The daily feed intake of pigs in the optimum taste-masking granule groups was similar to that of its self-control, and significantly higher than that in the valnemulin hydrochloride active ingredient
group, suggesting that the optimum granules have satisfactory palatability. The prepared granules improved the oral bioavailability of valnemulin hydrochloride by 3.04 folds and extended its mean residence time (MRT) by 2.33 folds. Conclusion: The granules developed in this study could
obviously improve the palatability and sustained release of valnemulin hydrochloride. The producing method of granules by combining solid dispersion powder with wet granulation can provide ideas for other drugs with poor palatability and a short half-life.
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