Tran Cam Thi Hong, Wang Hui-Min David, Anh Le Thi Hong, Lin Chitsan, Huang Chun-Yung, Kuo Chia-Hung
Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam.
Graduate Institute of Biomedical Engineering, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan.
Food Chem. 2024 Feb 1;433:137394. doi: 10.1016/j.foodchem.2023.137394. Epub 2023 Sep 4.
This study aims to evaluate the impact of β-cyclodextrin (β-CD) on the properties of the bitter gourd extract (BGE) under various heating conditions. In this work, the BGE and BGE supplemented with β-CD (0.75%) were heated at 60, 90, and 121 °C for 20 min before measuring the changes of bitterness, total saponin, polyphenol, antioxidant capacity, free amino acid, 5-hydroxymethylfurfural, browning intensity, and pH. It was found that β-CD mitigated the effect of heat treatment on the BGE, especially on saponins and color. Results also showed the debittering ability of β-CD was still preserved after heating duration. The bitter-masking and defensive mechanism of β-CD was also demonstrated using FTIR, thermogravimetric analysis, and molecular docking stimulation. These findings illustrated the addition of β-CD improved the thermal stability of the BGE, opening up the opportunities to incorporate BGE, which is promising in diabetes treatment but thermolabile, into heat-processed products.
本研究旨在评估β-环糊精（β-CD）在不同加热条件下对苦瓜提取物（BGE）性质的影响。在本研究中，将苦瓜提取物和添加了β-环糊精（0.75%）的苦瓜提取物在60、90和121℃下加热20分钟，然后测定苦味、总皂苷、多酚、抗氧化能力、游离氨基酸、5-羟甲基糠醛、褐变强度和pH值的变化。结果发现，β-环糊精减轻了热处理对苦瓜提取物的影响，尤其是对皂苷和颜色的影响。结果还表明，加热后β-环糊精的脱苦能力仍然存在。还通过傅里叶变换红外光谱（FTIR）、热重分析和分子对接模拟证明了β-环糊精的掩味和保护机制。这些发现表明，添加β-环糊精提高了苦瓜提取物的热稳定性，为将在糖尿病治疗中有前景但热不稳定的苦瓜提取物应用于热加工产品开辟了机会。
