Flavonoid-Cyclodextrin Inclusion Compound for Masking Bitterness
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Solution Overview
Problem
Existing methods for inhibiting bitterness and color changes in flavonoid-containing foodstuffs and cosmetics are not satisfactory, and there is a need for improved methods to address unpleasant tastes and enhance skin cosmetics.
Innovation Solution
A composition containing flavonoid-cyclodextrin inclusion compounds, specifically treated with an enzyme having rhamnosidase activity, is used, along with other materials like fatty acids, proteins, and antioxidants, to inhibit bitterness, color changes, and improve skin cosmetics by protecting skin cells and reducing wrinkles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If flavonoids are contained in foodstuff or medicament to achieve physiological activities, then health benefits are improved, but bitterness is generated
Solution Approach 1:
Cyclodextrin acts as an intermediary substance that forms inclusion compounds with flavonoids. The cyclodextrin molecule has a cavity structure that can accommodate the flavonoid molecule inside, creating a host-guest inclusion complex. This intermediary approach allows the flavonoid to be delivered while its bitter taste is masked by the cyclodextrin coating, thus resolving the contradiction between maintaining physiological activity and reducing bitterness.
Solution Approach 2:
The invention extracts the problematic bitter taste property from the flavonoid through formation of inclusion compounds with cyclodextrin. By separating the flavonoid core (which provides physiological activity) from its direct contact with the taste receptors (through cyclodextrin encapsulation), the bitter taste is effectively removed or masked while preserving the health benefits.
2Quantity of substance
If flavonoids are stored for long period to maintain content, then stability is improved, but color tones undergo great changes
Solution Approach 1:
Cyclodextrin serves as a protective intermediary that shields the flavonoid from oxidation and environmental factors during storage. The inclusion compound structure creates a protective barrier that prevents direct contact between the flavonoid and oxygen/light, thereby maintaining both the quantity and color stability of the flavonoid during long-term storage.
Solution Approach 2:
The cyclodextrin inclusion compound provides beforehand cushioning against oxidation and degradation processes. By pre-encapsulating the flavonoid in the cyclodextrin cavity before storage, the system is prepared in advance to protect the flavonoid from color changes and degradation, thus maintaining stability throughout the storage period.
3Reliability
If flavonoid concentration is increased to enhance physiological effects, then health benefits are improved, but unpleasant taste is intensified
Solution Approach 1:
Cyclodextrin acts as a mediator that allows high concentrations of flavonoids to be present in the formulation without proportionally increasing unpleasant taste. The inclusion compound structure enables the flavonoid to be delivered at effective therapeutic concentrations while the cyclodextrin coating masks the taste, thus resolving the contradiction between dosage and palatability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition effectively reduces bitterness and color changes in flavonoids, improves unpleasant tastes, and enhances skin health by protecting skin cells and reducing wrinkles, while maintaining economic advantages and stability.
Implementation Method 1
a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnose structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin
Implementation Method 2
treating a flavonoid having a rhamnose structure with an enzyme having rhamnosidase activity
Data Source
AI summary
A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.