Tampere University of Technology

TUTCRIS Research Portal

Taste compound – Nanocellulose interaction assessment by fluorescence indicator displacement assay

Research output: Contribution to journalArticleScientificpeer-review


Original languageEnglish
Article number126511
Number of pages6
JournalFood Chemistry
Publication statusPublished - 2020
Publication typeA1 Journal article-refereed


Interactions between taste compounds and nanofibrillar cellulose were studied. For this, a new fluorescent indicator displacement method was developed. Two fluorescent indicators, namely, Calcofluor white and Congo red, were chosen because of their specific binding to cellulose and intrinsic fluorescence. Seven taste compounds with different structures were successfully measured together with nanofibrillar cellulose (NFC) and ranked according to their binding constants. The most pronounced interactions were found between quinine and NFC (1.4 × 104 M−1), whereas sucrose, aspartame and glutamic acid did not bind at all. Naringin showed moderate binding while stevioside and caffeine exhibited low binding. The comparison with microcrystalline cellulose indicates that the larger surface area of nanofibrillated cellulose enables stronger binding between the binder and macromolecules. The developed method can be further utilized to study interactions of different compound classes with nanocellulose materials in food, pharmaceutical and dye applications, using a conventional plate reader in a high-throughput manner.

ASJC Scopus subject areas


  • Fluorescence indicator displacement assay, Nanofibrillar cellulose, Taste

Publication forum classification

Field of science, Statistics Finland