Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices. (15th January 2019)

• Record Type: Journal Article
• Authors: Yan, Jing-Kun; Wu, Li-Xia; Qiao, Ze-Ru; Cai, Wu-Dan; Ma, Haile
• Is Part Of: Food chemistry. Volume 271(2019)
• Page Start: 588
• Page End: 596
• Publication Date: 2019-01-15
• Subjects: Bitter gourd (Momordica charantia L.) -- Drying method -- Polysaccharide -- Physicochemical property -- Bioactivity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.08.012
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Three drying methods (HD, FD, ID) was used to dry bitter gourd slices. The drying methods had significant influences on the product quality of bitter gourd. Three polysaccharides (BPS-H, BPS-F, BPS-I) were obtained from the dried bitter gourd. BPS-I exhibited strong antioxidant activities and bile acid-binding capacity in vitro. BPS-F and BPS-I showed significant α-amylase inhibitory activities in vitro. 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.