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Deciphering the potential of orange peel polysaccharides for modulating black tea astringency

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dc.contributor.authorVieira, Joana
dc.contributor.authorSilva, Inês E.
dc.contributor.authorGuerreiro, Carlos
dc.contributor.authorBravo, Carlo
dc.contributor.authorRinaldi, Alessandra
dc.contributor.authorRamos, Rui M.
dc.contributor.authorFernandes, Pedro A. R.
dc.contributor.authorCoimbra, Manuel A.
dc.contributor.authorFernandes, Virgínia Cruz
dc.contributor.authorFreitas, Victor de
dc.contributor.authorBrandão, Elsa
dc.contributor.authorSoares, Susana
dc.contributor.authorFernandes, Virgínia
dc.date.accessioned2026-01-08T10:27:27Z
dc.date.available2026-01-08T10:27:27Z
dc.date.issued2026
dc.description.abstractAstringency: a complex oral sensation described as dryness, puckering, or tightening - limit consumer acceptance of polyphenol-rich products like black tea, with recognized health benefits. Traditional strategies, such as sugar addition or polyphenol removal, often compromise nutritional quality, highlighting the need for alternative approaches to modulate astringency. One promising strategy involves the use of pectic polysaccharides as modulators of polyphenol-oral constituents interactions. This study explored two pectic polysaccharides fractions (PPFs) from orange peels with different composition on the interactions between black tea polyphenols and oral constituents, using an advanced oral cell-based quaternary model and trained sensory panel. PPF1 had a high degree of methylesterification (88 %) and high molecular weight (1.004 kDa), while PPF2 had a low degree of methylesterification and low molecular weight (226 kDa). Both fractions exhibited high uronic acid content, 72–80 mol%, respectively. Results: showed that PPFs decreased black tea polyphenols-oral constituents interactions, particularly in the HSC- 3-Mu-SP model (HSC-3 tongue-derived cell line, mucosal pellicle, salivary proteins). Notably, PPF2 showed a greater effect (53 % reduction) of total polyphenols adsorbed (UV–Vis colorimetric assay) and decreased the adsorption of all individual polyphenols, with the stronger effect on theasinensin C (56 % reduction) (HPLC analysis). PPF2 also decreased cystatins–oral component interactions (64 % reduction). Conversely, PPF1 showed a reducing effect on theaflavin-3,3′-digallate adsorption (24 %) and on gRPPs/aPRPs precipitation (33–38 %). Sensory analysis corroborated that both PPFs reduced astringency perception of black tea and contributed to positive astringency subqualities: silkiness associated with high molecular weight and mouthcoating associated with high uronic acid content.eng
dc.identifier.citationVieira, J., Silva, I. E., Guerreiro, C., Bravo, C., Rinaldi, A., Ramos, R. M., Fernandes, P. A. R., Coimbra, M. A., Fernandes, V. C., de Freitas, V., Brandão, E., & Soares, S. (2026). Deciphering the potential of orange peel polysaccharides for modulating black tea astringency. Food Hydrocolloids, 174, 112428. https://doi.org/10.1016/j.foodhyd.2026.112428
dc.identifier.doi10.1016/j.foodhyd.2026.112428
dc.identifier.eissn1873-7137
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/10400.22/31425
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationUID/50006
dc.relation.hasversionhttps://www.sciencedirect.com/science/article/pii/S0268005X2600010X
dc.relation.ispartofseries10.1016/j.foodhyd.2026.112428
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAstringency
dc.subjectBlack tea polyphenols
dc.subjectSalivary proteins
dc.subjectPectic polysaccharides
dc.subjectOral cells
dc.subjectTaste modulation
dc.subjectSensory analysis
dc.titleDeciphering the potential of orange peel polysaccharides for modulating black tea astringencyeng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleFood Hydrocolloids
oaire.citation.volume174
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameFernandes
person.givenNameVirgínia
person.identifier.ciencia-id5A16-3713-E0CE
person.identifier.orcid0000-0003-3979-7523
person.identifier.ridG-4985-2010
person.identifier.scopus-author-id37045954500
relation.isAuthorOfPublicatione30d74c3-1a3a-4e3e-ada0-5e79362cdd6e
relation.isAuthorOfPublication.latestForDiscoverye30d74c3-1a3a-4e3e-ada0-5e79362cdd6e

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