Miracle Fruit, a Potential Taste-modifier to Improve Food Preferences: A Review.

IF 4.6 3区 医学 Q1 NUTRITION & DIETETICS Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-10-03 DOI:10.1007/s13668-024-00583-3
Shashya Diyapaththugama, Getahun Fentaw Mulaw, Madiha Ajaz, Natalie Colson Shilton, Indu Singh, Rati Jani
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Abstract

Purpose of review: The miracle fruit contains the glycoprotein miraculin which can modify the taste perception of food and beverages at low pH conditions, altering the consumers' food preferences. This review aims to critically evaluate all available evidence on miracle fruit/ miraculin and taste modification and its potential role in improving food preferences.

Recent findings: Miracle fruit suppresses sourness and induces sweetness in acidic food/ beverages. At low pH conditions, miracle fruit enhances the sweet taste and decreases the perceived intensities of salty and bitter tastes in solutions. However, the role of miracle fruit in sweet, salty, and bitter food is not adequately studied. The above effects alter the food-liking scores in individual foods and mixed diets. Miracle fruit is a pH-dependent taste modifier with the potential to be used in food applications to improve consumer food preferences. Future research on the changes in food preferences with the optimum miraculin dose, food type, and intrapersonal variations in taste sensitivity is warranted.

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神奇果--改善食物口味的潜在调味剂:综述。
综述目的:神奇果实含有糖蛋白神奇果蛋白,它能在低 pH 值条件下改变食物和饮料的味觉感知,从而改变消费者的食物偏好。本综述旨在批判性地评估有关神奇果/神奇果蛋白和口味改变的所有现有证据及其在改善食物偏好方面的潜在作用:最近的研究结果:神奇果可以抑制酸味,增加酸性食品/饮料的甜味。在低 pH 值条件下,神奇果能增强甜味,降低溶液中咸味和苦味的感知强度。然而,神奇果在甜味、咸味和苦味食品中的作用还没有得到充分研究。上述作用会改变单个食物和混合膳食中的食物喜爱度评分。神奇果是一种依赖于酸碱度的口味调节剂,有可能用于食品中以改善消费者的食物偏好。未来有必要对食物偏好随最佳神奇果素剂量、食物类型和个人味觉敏感度的变化而发生的变化进行研究。
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来源期刊
Current Nutrition Reports
Current Nutrition Reports Agricultural and Biological Sciences-Food Science
CiteScore
7.70
自引率
2.00%
发文量
59
期刊介绍: This journal aims to provide comprehensive review articles that emphasize significant developments in nutrition research emerging in recent publications. By presenting clear, insightful, balanced contributions by international experts, the journal intends to discuss the influence of nutrition on major health conditions such as diabetes, cardiovascular disease, cancer, and obesity, as well as the impact of nutrition on genetics, metabolic function, and public health. We accomplish this aim by appointing international authorities to serve as Section Editors in key subject areas across the field. Section Editors select topics for which leading experts contribute comprehensive review articles that emphasize new developments and recently published papers of major importance, highlighted by annotated reference lists. We also provide commentaries from well-known figures in the field, and an Editorial Board of more than 25 internationally diverse members reviews the annual table of contents, suggests topics of special importance to their country/region, and ensures that topics and current and include emerging research.
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