β-Lactoglobulin as nanotransporter for allicin: Sensory properties and applicability in food.
The thiosulfinate allicin is a labile, bioactive compound of garlic. In order to enrich allicin in a functional food, a delivery system which stabilises the compound and masks its intense flavour is necessary. In the present study allicin was covalently bound to the whey protein β-lactoglobulin and the incorporation of this transporter in a food matrix was tested. The sensory properties of the pure functional ingredient as well as of an enriched beverage were characterised by quantitative descriptive analysis. The concentration of volatile compounds was analysed by headspace gas chromatography-mass spectrometry. The garlic-related organoleptic properties of garlic powder were significantly improved by the binding of allicin in combination with spray drying. After purification of the modified β-lactoglobulin the garlic taste and smell were barely perceptible. β-Lactoglobulin modified with allicin provided a stable functional ingredient that can be used to enrich a broad range of food products.
['Wilde|Sandra Catharina|SC|', 'Keppler|Julia Katharina|JK|', 'Palani|Kalpana|K|', 'Schwarz|Karin|K|']
D004220:Disulfides D005421:Flavoring Agents D005737:Garlic D008401:Gas Chromatography-Mass Spectrometry D007782:Lactoglobulins D010936:Plant Extracts D013441:Sulfinic Acids
β-Lactoglobulin Allicin Sensory properties Functional food Garlic powder Spray drying Covalent binding Whey protein isolate