Bitterness-masking assessment of luteolin encapsulated in whey protein isolate-coated liposomes

• Published in: Food & function Vol. 14; no. 7; pp. 323 - 3241
• Main Authors: Lu, Hui, Wang, Jin, Huang, Meigui, Ahmad, Mehraj, Cong, Lixia, Tian, Mengwei, Wang, Qingling, Ying, Ruifeng, Tan, Chen
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 03.04.2023
• Subjects: Bitter taste; Bitterness; Coating effects; Coatings; Electronic tongues; Functional foods & nutraceuticals; Humans; Hydrophobic and Hydrophilic Interactions; Hydrophobicity; Lipid bilayers; Lipids; Liposomes; Luteolin; Masking; Morphology; Physical properties; Proteins; Raman spectroscopy; Rigidity; Surfactants; Taste; Whey; Whey protein; Whey Proteins - chemistry; X-ray diffraction; Zeta potential

An unacceptable bitter taste limits the application of luteolin in healthier food systems. In this study, a bitterness-masking assessment was performed on whey protein isolate-coated liposomes loaded with luteolin (WPI-coated liposomes) using an electronic tongue and human sensory test. The physical...