Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400019, India.
Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
Food Chem. 2018 Oct 1;262:78-85. doi: 10.1016/j.foodchem.2018.04.077. Epub 2018 Apr 22.
Triterpene glycosides namely momordicoside K and momordicoside L causes bitterness in bitter-gourd thereby reducing its consumer acceptance. Reducing bitterness of the juice by addition of β-cyclodextrin (0.25-2%) was attempted and its effect on sensory quality, total phenolic content, antioxidant activity and antidiabetic potential was evaluated. Juice with 1.5% β-cyclodextrin demonstrated highest score (7.7 ± 0.3) for sensory acceptability compared to the control (3.8 ± 0.7). A significantly (p < 0.05) higher total phenolic content and antioxidant activity was observed. A marginal (10%) but significant (p < 0.05) reduction in α-glucosidase inhibition activity without affecting α-amylase activity was noted. Results from NMR, ROESY and FTIR studies indicated formation of an inclusion complex by interaction of hydrophobic triterpenoidal region of momordicosides with β-cyclodextrin.
三萜糖苷，即苦瓜苷 K 和苦瓜苷 L，使苦瓜具有苦味，从而降低了其消费者的接受度。尝试通过添加β-环糊精（0.25-2%）来降低汁液的苦味，并评估其对感官质量、总酚含量、抗氧化活性和抗糖尿病潜力的影响。与对照（3.8±0.7）相比，含有 1.5%β-环糊精的汁液在感官可接受性方面获得了最高评分（7.7±0.3）。观察到总酚含量和抗氧化活性显著提高（p<0.05）。α-葡萄糖苷酶抑制活性略有降低（10%），但具有统计学意义（p<0.05），而α-淀粉酶活性不受影响。NMR、ROESY 和 FTIR 研究的结果表明，苦瓜苷的疏水性三萜区域与β-环糊精通过相互作用形成了包合物。
