ReviewCurrent pharmaceutical biotechnology2025
Tryptophan Stability and Palatability in the Food Formulation: A Review.
Review in Current pharmaceutical biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
0 citing papers in PubMed.
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Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tryptophan, an essential amino acid, plays a vital role in the synthesis of critical compounds like serotonin, melatonin, and niacin, which impact mood, sleep, and metabolic processes. It holds promise for improving the well-being of individuals with mood issues or sleep disorders through dietary enrichment. However, incorporating tryptophan into food products presents challenges related to stability, bitterness, and susceptibility to oxidative degradation. These issues can reduce consumer acceptability and effectiveness and may lead to the formation of harmful byproducts. This review comprehensively examines innovative strategies for enriching food products with tryptophan. Crucial approaches include using nano-emulsion systems to encapsulate tryptophan, thereby protecting it from environmental factors and enhancing its bioavailability, adding antioxidants to prevent degradation, and utilizing functional derivatives as alternatives to pure tryptophan. These strategies aim to improve the stability of tryptophan, reduce bitterness, and enhance consumer acceptability. This review provides valuable insights into practical methods for incorporating tryptophan into food formulations, with the goal of optimizing its health benefits and ensuring a positive consumer experience.
Indexed as
Identifiers
39473205What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.