Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation

Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation

Proanthocyanidins (PAs) are responsible for several health benefits of many fruits, but they could cause a generally disliked sensation of astringency. Traditional deastringency methods remove bioactive ingredients, resulting in the loss of valuable nutrients and associated health benefits. This wor...

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Bibliographic Details
Main Authors: Xiaodan Zhao, Yingchao Ai, Yulin Hu, Yongtao Wang, Liang Zhao, Dong Yang, Fang Chen, Xiaomeng Wu, Yuan Li, Xiaojun Liao
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
astringency
proanthocyanidin
oxidized starch hydrogel
salivary protein precipitation
half-tongue sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/9/6/756

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https://www.mdpi.com/2304-8158/9/6/756

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