Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices

Food Chemistry
Jing-Kun YanHaile Ma

Abstract

In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried bitter gourd. FD provided high-quality dried bitter gourd products due to the uniform honeycomb network and less collapsed structure. Three water-soluble bitter gourd polysaccharides (BPS-H, BPS-F, and BPS-I) were obtained from the bitter gourd dried using the three drying methods. The three polysaccharides exhibited similar preliminary structural characteristics with different monosaccharide compositions and molecular weights. BPS-I obtained from ID-dried bitter gourd had higher sugar and uronic acid contents than BPS-H and BPS-F. BPS-I exhibited stronger antioxidant activities and bile acid-binding capacity in vitro than BPS-H and BPS-F. Moreover, BPS-F and BPS-I showed significant α-amylase inhibitory activities in vitro.

Citations

Jan 31, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Qiao-Hong HanWen Qin
Aug 14, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yung-Sheng LinShu-Ling Huang
Apr 25, 2020·Journal of Food Science and Technology·Hanndson Araujo SilvaRennan de Gusmão
Nov 23, 2020·Journal of the Science of Food and Agriculture·Isaac Duah Boateng, Xiao-Ming Yang
Sep 19, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Liuming XieJianhua Xie
Jan 1, 2021·Evidence-based Complementary and Alternative Medicine : ECAM·Jian'an WangLi-Na Gao
Jul 20, 2021·International Journal of Biological Macromolecules·Xiomara López-LegardaFreimar Segura-Sánchez
Aug 8, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Wei LiLiang Zou

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