The enhancement mechanism of gum Acacia and mannoproteins through hydrogen bonding and the development strategy for taste-masking films

The rigid triple-helix structure of mannoproteins (MPs, 2082) demonstrated limited initial capacity to inhibit bitterness caused by grape seed extract (MOPC). To enhance this inhibition capacity, the current study utilized gum Arabic (GA) to modify the structure of MPs. Results from the electronic tongue indicated that the incorporation of GA enhanced the bitterness masking ability of 2082 toward MOPC. Analysis using AFM, zeta potential, SEM, NMR, and other methods showed that the hyperbranched structure of GA facilitated the formation of more intermolecular hydrogen bonds (-OH-π) with 2082, promoting the unfolding of its triple-helix structure to form GA-2082 complexes. These complexes featured a dense polysaccharide shell capable of encapsulating MOPC, which significantly reduced its bitterness. Furthermore, leveraging the encapsulation properties of the GA-2082 complexes, this study selected a polyvinyl alcohol (PVA) matrix to prepare GA-2082-MOPC flavor-masking edible films using a one-pot approach. GA-2082 encapsulated MOPC and incorporated it into the PVA network, enhancing the film's transparency, density, antimicrobial properties, mechanical performance, MOPC preservation, and bioavailability. In conclusion, this study presented a strategy for the flavor modification of MOPC, thereby enhancing its edibility.