title: β-Lactoglobulin as nanotransporter for allicin: Sensory properties and applicability in food.
abstract: 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.
authors.affiliation: Institute of Human Nutrition and Food Science, Food Technology, Christian-Albrechts-Universität zu Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany. Electronic address: info@foodtech.uni-kiel.de.
authors.forename: Sandra Catharina
authors.initials: SC
authors.lastname: Wilde
authors.affiliation: Institute of Human Nutrition and Food Science, Food Technology, Christian-Albrechts-Universität zu Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
authors.forename: Julia Katharina
authors.initials: JK
authors.lastname: Keppler
authors.affiliation: Institute of Human Nutrition and Food Science, Food Technology, Christian-Albrechts-Universität zu Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
authors.forename: Kalpana
authors.initials: K
authors.lastname: Palani
authors.affiliation: Institute of Human Nutrition and Food Science, Food Technology, Christian-Albrechts-Universität zu Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
authors.forename: Karin
authors.initials: K
authors.lastname: Schwarz
mesh_terms: D004220:Disulfides; D005421:Flavoring Agents / Q000032:analysis*; D005737:Garlic / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D007782:Lactoglobulins / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D013441:Sulfinic Acids / Q000737:chemistry*
chemical_list: D004220:Disulfides; D005421:Flavoring Agents; D007782:Lactoglobulins; D010936:Plant Extracts; D013441:Sulfinic Acids; C006452:allicin
keywords: Allicin; Covalent binding; Functional food; Garlic powder; Sensory properties; Spray drying; Whey protein isolate; β-Lactoglobulin