Juice Formulations Masking Fishy Taste with Beta-Carotene
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Solution Overview
Problem
The addition of long chain polyunsaturated fatty acids (LC-PUFAs) to fruit juices and nectars results in an undesirable fishy taste and smell, which is particularly pronounced when bottled in transparent glass or PET bottles, making them unpalatable for most consumers.
Innovation Solution
Incorporating β-carotene into the formulation at concentrations of 0.1-20 ppm alongside LC-PUFAs, which acts as a singlet-oxygen quencher to prevent photo-oxidation and mask the fishy taste, while maintaining the health benefits of LC-PUFAs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If LC-PUFAs are added to juice or nectar formulation, then health benefits are improved, but fishy taste and smell increase
Solution Approach 1:
β-carotene is introduced as an intermediary substance that mediates between LC-PUFAs and the consumer. It acts as a singlet-oxygen quencher and stabilizer, preventing the oxidation of LC-PUFAs that leads to fishy taste and smell, while being compatible with the juice or nectar matrix
Solution Approach 2:
The patent changes the chemical environment by introducing β-carotene at specific concentrations (0.1-20 ppm), which alters the oxidation state and stability parameters of LC-PUFAs, thereby preventing the formation of harmful oxidation products that cause fishy taste
2Reliability
If LC-PUFAs are added to transparently bottled juice or nectar, then health benefits are improved, but photo-oxidation increases causing stronger fishy taste
Solution Approach 1:
β-carotene serves as a photoprotective intermediary that absorbs excess light energy and quenches singlet oxygen generated during photo-oxidation, thereby protecting LC-PUFAs from degradation in transparently bottled products
Solution Approach 2:
The patent converts the potentially harmful effect of light exposure (which causes photo-oxidation) into a beneficial protective mechanism by using β-carotene's natural photoprotective properties to shield LC-PUFAs, turning the transparency issue into an opportunity for natural antioxidant protection
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 addition of β-carotene effectively stabilizes the LC-PUFA formulations, preventing the fishy taste and smell for the typical shelf life of the product, ensuring a palatable and healthy beverage.
Implementation Method 1
β-carotene protects against photo-oxidation, as it acts as singlet-oxygen quencher
Implementation Method 2
β-carotene protects against photo-oxidation, as it acts as singlet-oxygen quencher
Data Source
AI summary
The present invention relates to (fruit) juices and nectars formulations, comprising (LC)-PUFA's, which do not have the characteristic fish taste of the (long chain) polyunsaturated fatty acids. Furthermore, the present invention also relates to a base material, which comprises PUFA and β-carotene and the use of such a base material to produce a (fruit) juice or (fruit) nectar formulation.