Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication.

Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.

The role of TRPA1 and TRPV1 in the perception of astringency.

Astringency, commonly described as a drying, roughening, and/or puckering sensation associated with polyphenol-rich foods affects their palatability. While the compounds eliciting astringency are known, its mechanism of action is debated. This study investigated the role of transient receptor potential (TRP) channels A1 and V1 in astringency perception. If TRP A1 or V1 have a functional role in astringency perception, then desensitizing these receptors should decrease perceived astringency. Thirty-seven panelists underwent unilateral lingual desensitization of TRP A1 and V1 channels using mustard oil and capsaicin, respectively. Panelists then evaluated four astringent stimuli: epicatechin (EC), epigallocatechin gallate (EGCG), tannic acid (TA), and potassium alum (Alum), via 2-AFC and intensity ratings. When TRPA1 receptors were desensitized on one half of the tongue via mustard oil, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. Similarly, when TRPV1 receptors were desensitized on one half of the tongue via capsaicin, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. These findings challenge the notion that TRP channels play a pivotal role in astringency perception.

Procyanidins and sensory nutrition; do procyanidins modulate homeostasis via astringent taste receptors?

Long-term intake of procyanidins has been suggested to reduce the risk of cardiovascular disease, dementia, and sensory function decline associated with aging. However, most of the ingested procyanidins are not absorbed and are excreted in the feces, so the mechanism of their beneficial impact is unknown. Procyanidins are the components of astringency in plant foods and their stimulation appears to be directly transmitted to the central nervous system via sensory nerves. Recent attention has been focused on the taste receptors expressed in the extra-oral gastrointestinal tract may regulate homeostasis via the neuroendocrine system. In this paper, we have reviewed recent findings on the relationship between the astringency of procyanidins and their bioregulatory effects.

Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva.

Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protein amount. Fifty-four panellists, including 30 elderly people (age = 75 ± 4.2 years) and 24 young people (age = 29.4 ± 3.8 years), participated in this study. Astringency sensitivity was evaluated by the 2-alternative forced choice (2-AFC) procedure using tannic acid solutions. Whole saliva was collected for 5 min before and after the sensory tests. The results showed that the astringency threshold was significantly higher in the elderly group than the young group. No correlation was observed between the salivary protein amount and threshold value. However, a negative correlation between salivary flow and threshold was observed in the young group only. These results showed a difference in oral astringency perception as a function of age. This difference can be linked to salivary properties that differ as a function of age.

Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks.

BACKGROUND: Seasonal persimmon (Diospyros kaki L.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products is of great interest. In this study, a hot air-drying technique was used to obtain persimmon snacks. Slices from astringent and non-astringent persimmons (submitted to de-astringency treatment) at three different ripening stages were dried at 40 and 60 °C to reach 15 ± 3% water content. RESULTS: After the drying treatment, dehydrated samples were harder, turned into a more orange hue angle, and had a reduced soluble tannin content. Dehydrated samples obtained from the astringent fruit at the most advanced ripening stage had similar soluble tannin content as the samples obtained from non-astringent fruit, especially at 60 °C. Besides, a high correlation was observed between the level of astringency perceived by consumers and the decrease of soluble tannin content. Although, in the first ripening stage, consumers preferred the snacks obtained from non-astringent fruits; in the last ripening stage, snacks produced from astringent fruits were equally accepted than the non-astringent ones. CONCLUSION: Therefore, well-accepted persimmon snacks are obtained from both astringent and non-astringent fruits when advanced ripening stages of persimmon are used. © 2020 Society of Chemical Industry.

The Setting Time of Polyether Impression Materials after Contact with Conventional and Experimental Gingival Margin Displacement Agents.

PURPOSE: The compatibility of chemical gingival margin displacement agents with polyether impression materials has not been determined. The aim of this study was to evaluate the setting time of polyether impression elastomers after contact with conventional and experimental gingival displacement agents. MATERIALS AND METHODS: The study compared the setting time of two polyether impression materials: medium body (Impregum Penta Soft) and light body (Impregum Garant L DuoSoft) after contact with 10 gingival displacement agents, including 5 conventional astringents (10%, 20%, and 25% aluminum chloride, 25% aluminum sulfate, and 15.5% ferric sulfate) and 5 experimental adrenergics (0.1% and 0.01% HCl-epinephrine, 0.05% HCl-tetrahydrozoline, 0.05% HCl-oxymetazoline, and 10% HCl-phenylephrine). As many as 120 specimens (60 light body and 60 medium body) were mixed with 20 µl of each of 10 gingival displacement agents, and the time to achieve maximum viscosity was measured with a viscometer. The setting times of these specimens were compared with the control group of 12 specimens, which were polymerized without contact with the displacement agents. The experiments were performed in two environments: 23°C and 37°C (± 0.1°C). Individual and average polymerization time compatibility indices (PTCI) were calculated. Data were analyzed by 2-way ANOVA (α = 0.05). RESULTS: The evaluated chemical displacement agents from both groups changed the setting time of light- and medium-body PE. The negative individual PTCI values achieved astringent (20% aluminum chloride) with two PE in both temperature environments. The average PTCI values of the experimental displacement agents at laboratory and intraoral temperatures were significantly higher than the conventional agents. CONCLUSIONS: The present findings suggest that experimental retraction agents can be recommended clinically as gingival margin displacement agents with minimal effects on the setting time of medium- and light-body polyether impression materials; however, direct contact of chemical displacement agents and polyether impression materials can be avoided.

Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception.

Texture contributes to food acceptance, but oral texture perception is incompletely understood. Presently, we quantified individual sensitivities to lingual tactile roughness and assessed the impact of age, salivary flow (SF), and fungiform papillae density (FPD) on threshold and suprathreshold perception. Additionally, we tested the hypothesis that individuals highly sensitive to tactile roughness exhibit sensitivity to astringent stimuli. Detection thresholds (DTs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0.177-0.465 µm) and astringency elicited by epigallocatechin gallate (EGCG; 0-1.64 mM) and tannic acid (TA; 0-0.71 mM) from 30 individuals. Suprathreshold sensitivity was assessed from intensity ratings of electroforming comparator surfaces with roughnesses ranging from 0.51 to 22.8 µm and astringent stimuli ranging from 0 to 5.2 mM (EGCG) and from 0 to 1.9 mM (TA). SF, FPD, and astringent food pleasantness scores were collected. Variability in threshold roughness sensitivity enabled dividing subjects into high (RHi; n = 16) and low (RLo; n = 14) sensitivity groups; however, no significant differences in age, FPD, or SF were observed across these cohorts. Interestingly, compared with RLo, the RHi group exhibited greater sensitivity to EGCG but not TA astringency and indicated greater pleasantness from astringent foods (e.g., unripe bananas and dark chocolate). When participants were allocated into high (SalivaHi; n = 15) or low SF (SalivaLo; n = 15) groups, TA-evoked astringency thresholds were significantly lower in SalivaHi whom also indicated greater pleasantness from astringent red wines. For suprathreshold assessments of surface roughness or astringency, no significant associations were identified with age, FPD, or SF. Suprathreshold roughness sensitivity was, however, associated with suprathreshold sensitivity to EGCG but not TA astringency.

Noninvasive measurement of reepithelialization and microvascularity of suction-blister wounds with benchmarking to histology.

We explored use of the suction-blister wound model in the assessment of not only epidermal regeneration but also pain, the microvascular response and bacteriology. The effects of topical zinc sulfate were studied to articulate the methodologies in this double-blind trial. One epidermal suction blister (10 mm) was induced on each buttock in 30 healthy volunteers (15 females:15 males) and deroofed on day 0. The wounds were randomized to daily treatment with 1.4% zinc sulfate shower gel (n = 20), placebo (n = 20) or control (n = 20). Digital photography coupled with planimetry, transepidermal water loss (TEWL) measurement and optical coherence tomography (OCT) was benchmarked to the gold standard of histology of 60 full-thickness wound biopsies on day 4. Pain increased after application of the shower gels. Microvessel density, determined from OCT images, increased from day 0 to day 2 in the three groups but increased more with the placebo than with the zinc shower gel (p = 0.003) or the control treatment (p = 0.002) and correlated (rS = 0.313, p = 0.015) with the inflammatory response on day 4, as determined by histology. Coagulase-negative staphylococci were more common in wounds compared with skin (p = 0.002) and was reduced (p = 0.030) with zinc sulfate treatment. Planimetric analysis of digital wound images was not biased (p = 0.234) compared with histology, and TEWL measurements showed no correlation (rS = 0.052, p = 0.691) with epithelialization. Neoepidermal formation, determined by histology, did not differ (p = 0.290) among the groups. Zinc sulfate reduced (p = 0.031) the release of lactate dehydrogenase from cultured gel-treated keratinocytes isolated from the blister roofs. Therefore, combination of the standardized suction-blister wound model with noninvasive planimetry and OCT is a useful tool for assessing wound therapies. Zinc sulfate transiently dampened inflammation and reduced bacterial growth.

Effect of zinc sulfate supplementation on premenstrual syndrome and health-related quality of life: Clinical randomized controlled trial.

AIM: The purpose of study was to assess the effect of zinc sulfate (ZS) supplementation on premenstrual syndrome (PMS) and health-related quality of life (QoL). METHODS: This was a double-blind randomized and placebo-controlled trial using the parallel technique conducted between June 2013 and May 2014. A total of 142 women (age, 20-35 years) with PMS were allocated to either the ZS or placebo group. The women in the intervention group received ZS 220-mg capsules (containing 50 mg elemental zinc) from the 16th day of the menstrual cycle to the second day of the next cycle. Data were collected using the Premenstrual Symptoms Screening Tool (PSST) and 12-item Short-Form Health Survey Questionnaire. RESULT: The prevalence of moderate to severe PMS in the ZS group significantly decreased throughout the study period (9.5% in the first, 6% in the second and 2.6% in the third month of the study, P < 0.001), but in the control placebo group this reduction was seen only in the first month of the study (14.2% in the first, 13.7% in the second and 13.5% in the third month, P = 0.08). Also, ZS improved the PSST component scores throughout the study period. The mean scores of QoL in physical and mental components were significantly improved in the ZS intervention group. However, the differences were statistically significant only 3 months after the intervention. CONCLUSION: Zinc sulfate, as a simple and inexpensive treatment, was associated with improvement of PMS symptoms and health-related QoL. Additional studies are warranted to confirm these findings.

Investigating Mixture Interactions of Astringent Stimuli Using the Isobole Approach.

Astringents (alum, malic acid, tannic acid) representing 3 broad classes (multivalent salts, organic acids, and polyphenols) were characterized alone, and as 2- and 3-component mixtures using isoboles. In experiment 1, participants rated 7 attributes ("astringency," the sub-qualities "drying," "roughing," and "puckering," and the side tastes "bitterness," "sourness," and "sweetness") using direct scaling. Quality specific power functions were calculated for each stimulus. In experiment 2, the same participants characterized 2- and 3-component mixtures. Multiple factor analysis (MFA) and hierarchical clustering on attribute ratings across stimuli indicate "astringency" is highly related to "bitterness" as well as "puckering," and the subqualities "drying" and "roughing" are somewhat redundant. Moreover, power functions were used to calculate indices of interaction (I) for each attribute/mixture combination. For "astringency," there was evidence of antagonism, regardless of the type of mixture. Conversely, for subqualities, the pattern of interaction depended on the mixture type. Alum/tannic acid and tannic acid/malic acid mixtures showed evidence of synergy for "drying" and "roughing"; alum/malic acid mixtures showed evidence of antagonism for "drying," "roughing," and "puckering." Collectively, these data clarify some semantic ambiguity regarding astringency and its subqualities, as well as the nature of interactions of among different types of astringents. Present data are not inconsistent with the idea that astringency arises from multiple mechanisms, although it remains to be determined whether the synergy observed here might reflect simultaneous activation of these multiple mechanisms.

Sensory Nutrition and Bitterness and Astringency of Polyphenols.

Recent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and gastrointestinal tract regulate homeostasis through activation of the neuroendocrine system. Polyphenols, of which 8000 have been identified to date, represent the greatest diversity of secondary metabolites in plants, most of which are bitter and some of them astringent. Epidemiological studies have shown that polyphenol intake contributes to maintaining and improving cardiovascular, cognitive and sensory health. However, because polyphenols have very low bioavailability, the mechanisms of their beneficial effects are unknown. In this review, we focused on the taste of polyphenols from the perspective of sensory nutrition, summarized the results of previous studies on their relationship with bioregulation and discussed their future potential.

Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins.

The astringency of green tea is an integrated result of the synergic and antagonistic effects of individual tea components, whose mechanism is highly complex and not completely understood. Herein, we used an epigallocatechin gallate (EGCG)/caffeine (CAF)/saliva model to simulate the oral conditions during tea drinking. The effect of CAF on the interaction between EGCG and salivary proteins was first investigated using molecular docking and isothermal titration calorimetry (ITC). Then, the rheological properties and the micro-network structure of saliva were studied to relate the molecular interactions and perceived astringency. The results revealed that CAF partially occupied the binding sites of EGCG to salivary proteins, inhibiting their interaction and causing changes in the elastic network structure of the salivary film, thereby reducing astringency.

Minireview on Achillea millefolium Linn.

Yarrow (Achillea millefolium L.) is an important medicinal plant with different pharmaceutical uses. A. millefolium has been used for centuries to treat various diseases including malaria, hepatitis and jaundice. A. millefolium is commonly prescribed to treat liver disorders. It is also used as an anti-inflammatory agent and is a hepatoprotective herb. A. millefolium is considered safe for supplemental use. It has antihepatotoxic effects also. It is prescribed as an astringent agent. It is prescribed in hemorrhoids, headache, bleeding disorders, bruises, cough, influenza, pneumonia, kidney stones, high blood pressure, menstrual disorders, fever, rheumatoid arthritis, gout, osteoarthritis, hemorrhagic disorders, chicken pox, cystitis, diabetes mellitus, indigestion, dyspepsia, eczema, psoriasis and boils.

Comparison of sensitivity to taste and astringency stimuli among vegans and omnivores.

Taste perception plays a crucial role in determining food choices. It has been described in literature a relationship between diet composition and taste perception. Nowadays, with the rising concern in climate change and animal welfare, the number of people following a vegan diet is increasing to become a real trend. Research about differences in taste perception between vegan and omnivore is lacking. The aim of the study was to compare detection threshold for bitter, sour, umami and astringency stimuli (quinine monohydrochloride dihydrate, citric acid anhydrous, monosodium glutamate and tannic acid, respectively) participants following a vegan diet (n=24) and participants following an omnivore diet (n=30). Participants reported their consumption frequency for main food categories. The mean detection thresholds between the two groups narrowly missed significance with p-values of 0.07, 0.08, 0.06, for bitter, umami and astringency perception, respectively. No differences were found for sour taste (p-value=0.33). Further research is required to validate such findings and to understand the origin of the relationship between diet style and taste sensitivity.

The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review.

Astringency as the complex sensory of drying or shrinking can be perceived from natural foods, including abundant phenolic compounds. Up to now, there have been two possible astringency perception mechanisms of phenolic compounds. The first possible mechanism involved chemosensors and mechanosensors and took salivary binding proteins as the premise. Although piecemeal reports about chemosensors, friction mechanosensor's perception mechanisms were absent. There might be another perception way because a part of astringent phenolic compounds also triggered astringency although they could not bind with salivary proteins, however, the specific mechanism was unclear. Structures caused the differences in astringency perception mechanisms and intensities. Except for structures, other influencing factors also changed astringency perception intensity and aimed to decrease it, which probably ignored the health-promoting effects of phenolic compounds. Therefore, we roundly summarized the chemosensor's perception processes of the first mechanism. Meanwhile, we speculated that friction mechanosensor's probably activated Piezo2 ion channel on cell membranes. Phenolic compounds directly binds with oral epithelial cells, activating Piezo2 ion channel probably the another astringency perception mechanism. Except for structure, the increase of pH values, ethanol concentrations, and viscosity not only lowered astringency perception but were beneficial to improve the bioaccessibility and bioavailability of astringent phenolic compounds, which contributed to stronger antioxidant, anti-inflammatory, antiaging and anticancer effects.

Mannoproteins, arabinogalactan protein, rhamnogalacturonan II and their pairwise combinations regulating wine astringency induced by the interaction of proanthocyanidins and proteins.

Roles of polysaccharides on modulating wine astringency from the perspective of polyphenol-proteins interaction has received increasing attention in last decade. In this work, proanthocyanidins extracts from three wines with different polyphenolic profiles and organoleptic properties were prepared to establish polyphenol-proteins interaction model wines. The effect of three wine polysaccharides including mannoproteins (MP), arabinogalactan protein (AGP) and rhamnogalacturonan II (RG-II) as well as their pairwise combinations on the interaction model wines were evaluated. Results showed that the structure and concentration of proanthocyanidins and polysaccharides had great influence on astringency. Proanthocyanidins with high mean degree of polymerization generated stronger astringency than others. Combining the results of fluorescence quenching and sodium dodecyl sulfate-polyacrylamide gel electrophoresis, RG-II and other two polysaccharides (MP and AGP) modulated astringency through forming a ternary complex and competing reaction, respectively. Owing to synergetic effects, pairwise combinations of three polysaccharides (especially AGP + RG-II) reduced astringency more significantly than individual polysaccharides. Lower concentration (0.2 g/L-0.6 g/L) polysaccharides showed great contribution in modulating astringency. Sensory evaluation also verified the above-mentioned results. These findings were supposed to help better understand changes of astringency perception owing to the interaction of macromolecular substances in wine.

Effect of condensed tannins addition on the astringency of red wines.

Astringency has been defined as a group of sensations involving dryness, tightening, and shrinking of the oral surface. It has been accepted that astringency is due to the tannin-induced interaction and/or precipitation of the salivary proline-rich proteins (PRPs) in the oral cavity, as a result of the ingestion of food products rich in tannins, for example, red wine. The sensory evaluation of astringency is difficult, and the existence of fast and reliable methods to its study in vitro is scarce. So, in this work, the astringency of red wine supplemented with oligomeric procyanidins (condensed tannins), and the salivary proteins (SP) involved in its development were evaluated by high-performance liquid chromatography analysis of human saliva after its interaction with red wine and by sensorial evaluation. The results show that for low concentration of tannins, the decrease of acidic PRPs and statherin is correlated with astringency intensity, with these families having a high relative complexation and precipitation toward condensed tannins comparatively to the other SP. However, for higher concentrations of tannins, the relative astringency between wines seems to correlate's to the glycosylated PRPs changes. This work shows for the first time that the several families of SP could be involved in different stages of the astringency development.

Cytotoxic potential of vasoconstrictor experimental gingival retraction agents: in vitro study on primary human gingival fibroblasts.

The aim of this in vitro study was to evaluate the cytotoxic effects of the vasoconstrictor experimental gingival retraction agents (VEGRAs) in a dynamic setting. The strong cytotoxic effects of the astringent-based conventional gingival retraction agents (ACGRAs) on human gingival fibroblasts (HGFs) in vitro was our motivation to evaluate the biocompatibility of the vasoconstrictor-based experimental gingival retraction agents (VEGRAs) for the selected minimally invasive chemical agent. These agents were used to create three self-made retraction gels. Human gingival fibroblasts (HGFs) were treated with two groups of retraction agents: 1) three α- and ß-adrenergic agents (VEGRA-αß-s) based on 0.1%, 0.01% and 0.05% HCl-epinephrine, and 2) seven α-adrenergic agents (VEGRA-α-s), including two commercially available 0.05% HCl-tetrahydrozoline solutions, one 0.05% HCl-oxymetazoline solution, 10% HCl-phenylephrine solution, and three new self-made experimental 0.05% HCl-tetrahydro zoline-based gels. The methyl thiazolyl tetrazolium (MTT) colorimetric assay was performed to determine the oxidoreductive mitochondrial function after 3, 5, 10 min and 24 h of incubation. The cytotoxic effect, measured by cell viability lower than the 50% threshold, was not observed at any time period, even 24 h after application of 0.05% HCl-tetrahydrozolinebased self-manufactured retraction gels. High cell viability values of human gingival fibroblasts after the treatment with the three self-made 0.05% HCl-tetrahydrozoline- based gels may serve as a basis for further studies aimed at selecting the best retraction agents biocompatible with gingival margin tissues.

Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation.

Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor. Although many research works have focused on the flavor formation of green tea, the review articles about bitterness and astringency is limited. This review article summarizes the major components of bitter and astringent substances in green tea, their sensory perception mechanism, factors influencing the formation of these substances, and the evaluation methods of bitterness and astringency. This review will shed light on the subsequent studies in tea flavor, and provide deeper insight for the research of bitterness and astringency in other foods.

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions.

The food industry is focused on developing plant-based foods that incorporate pea protein isolates. However, these ingredients are often described as having persistent beany, bitter, and astringent notes, which can decrease the desirability of the resulting foods. These perceptions are rooted in the complex composition of volatile and non-volatile compounds in foods. The aim of our study was to better understand how the volatile and non-volatile fractions of pea protein isolates influence the perception of pea-protein-based foods. To this end, a mixture design was used. First, we obtained three fractions (the pellet, permeate, and retentate) from two pea protein isolates, resulting in a total of six fractions. Second, we used various combinations of the six fractions to create a set of 46 pea-protein-based solutions via various processes (solubilization, centrifugation, filtration, and mixing). Each fraction was specifically representative of the following constituent groups: insoluble proteins (the pellet); soluble compounds, such as volatiles, peptides, and phenolics (the permeate); and soluble proteins interacting with volatiles (the retentate). Factor levels were chosen with two aims: to explore the widest possible range of combinations and to realistically represent protein concentrations so as to build optimal mixture models. Third, 17 trained panelists were asked to score the attributes of the solutions using sensory profiling. Model performance was assessed using analysis of variance; results were significant for 18/18 attributes, and there was no significant lack-of-fit for 17/18 attributes. It was also assessed using the results of trials conducted with six supplementary solutions. These results clarified the origin of the perceived beany, bitter, and astringent notes. Beaniness was mainly influenced by the retentate and permeate fractions and was strongly affected by hexanal levels. Bitterness was mainly influenced by the retentate fraction, whereas astringency was influenced by the retentate and pellet fractions. Additionally, perception of these latter two attributes was affected by caffeic acid levels. This study has increased understanding of the relationship between pea protein fractions and the undesirable sensory attributes of pea protein isolates. It has also revealed how fraction-based formulation could be used to reduce the beaniness, bitterness, and astringency of pea-protein-based foods.