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Mucoadhesive polysaccharides modulate sodium retention, release and taste perception

Cook, S. L., Woods, S., Methven, L., Parker, J. K. ORCID: and Khutoryanskiy, V. V. (2018) Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. Food Chemistry, 240. pp. 482-489. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2017.07.134


The mucoadhesion between polymeric substances and mucosal membranes, widely exploited in the pharmaceutics industry to prolong drug residence, has been investigated as a means of retaining taste or aroma molecules in the oral cavity. This study shows that the mucoadhesive properties of carboxymethyl cellulose, a commonly used polysaccharide in the food and pharmaceutics industry, can modify retention, release and perception of sodium over time. A three-part study was designed coupling in vitro retention using ex vivo porcine tongue, sensory perception with a trained panel and in vivo retention of sodium ions in human volunteers. The findings suggest that although salt perception is stunted in samples containing a random coil, ionic, mucoadhesive thickener, the retention of sodium ions in the mouth is prolonged due to the mucoadhesive nature of the polysaccharide. Not only has this study-investigated mucoadhesion of liquid formulations in the oral cavity but it is also the first to link the mucoadhesive nature of a commonly used polysaccharide to the organoleptic properties of a food.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > School of Pharmacy > Pharmaceutics Research Group
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:71768


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