Tran Cam Thi Hong, Nargotra Parushi, Pham Hoa Thi Cam, Lieu Dong My, Huynh Phung Kim, Wang Hui-Min David, Dong Cheng-Di, Kuo Chia-Hung
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811 Taiwan.
Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, 811 Taiwan.
J Food Sci Technol. 2023 May;60(5):1521-1529. doi: 10.1007/s13197-023-05693-4. Epub 2023 Feb 24.
Bitter gourd extract (BGE) is rich in antioxidants and anti-diabetic components that promote good human health; however, its bitter taste makes it challenging to use in food. In this study, the effect of carboxymethyl cellulose and β-cyclodextrin (β-CD) on the bitterness and properties of BGE were investigated. The bitterness intensity was evaluated by the trained sensory panel, and the physicochemical properties were also determined, including viscosity, total saponin, polyphenol content, antioxidant capacity, and α-amylase inhibition activity. It was found that the bitterness of BGE with 0.75%, w/v β-cyclodextrin decreased significantly by more than 90%. Additionally, FTIR, H-NMR, and thermogravimetric analysis of BGE supplemented with β-CD confirmed the formation of a complex between β-CD and components of BGE. The findings of the current study also reveal that debittering agents did not inhibit the bioactivities of BGE.
苦瓜提取物（BGE）富含抗氧化剂和抗糖尿病成分，对人体健康有益；然而，其苦味使其在食品中的应用具有挑战性。本研究考察了羧甲基纤维素和β-环糊精（β-CD）对BGE苦味和性质的影响。由经过培训的感官评价小组评估苦味强度，并测定其理化性质，包括粘度、总皂苷、多酚含量、抗氧化能力和α-淀粉酶抑制活性。结果发现，添加0.75%（w/v）β-环糊精的BGE苦味显著降低了90%以上。此外，对添加β-CD的BGE进行傅里叶变换红外光谱（FTIR）、氢核磁共振（H-NMR）和热重分析，证实β-CD与BGE成分之间形成了复合物。本研究结果还表明，脱苦剂并未抑制BGE的生物活性。
