Zhang Lingyu, Lin Liting, Hu Yunxuan, Wu Daren, Zhang Zhengxiao, Chen Chaoxiang, Wang Li, Li Jian
College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
Food Chem X. 2024 Jan 2;21:100853. doi: 10.1016/j.fochx.2023.100853. eCollection 2024 Mar 30.
Emblica, also known as , is a drug homologous food that is rich in polyphenols with various biological activities. However, its bitterness and astringency pose a significant challenge to its utilization in food products. In this study, we aimed to identify the optimal conditions for debittering Emblica. Our findings revealed that the best debittering conditions were: temperature = 50 °C, pH = 4, α-l-rhamnosidase concentration 200 U/g, and time = 5 h. High-performance liquid chromatography (HPLC) and molecular docking analysis revealed that enzymatic hydrolysis partially removed bitterness compounds. The results of antioxidant activity, xanthine oxidase, and α-glucosidase inhibitory activity assays confirmed that the Emblica fruit powder still exhibited good biological activity after enzymatic debitterization. Moreover, gastric fluids treatment might contribute to the above enhancing effect of enzymatic hydrolysates of Emblica. This study provided a theoretical basis for promoting the processing and utilization of Emblica fruit powder, as well as understanding its biological activity.
余甘子，也被称为 ，是一种药食同源的食物，富含具有多种生物活性的多酚。然而，其苦涩味对其在食品中的应用构成了重大挑战。在本研究中，我们旨在确定余甘子脱苦的最佳条件。我们的研究结果表明，最佳脱苦条件为：温度 = 50°C，pH = 4，α-L-鼠李糖苷酶浓度200 U/g，时间 = 5小时。高效液相色谱（HPLC）和分子对接分析表明，酶解可部分去除苦味化合物。抗氧化活性、黄嘌呤氧化酶和α-葡萄糖苷酶抑制活性测定结果证实，酶解脱苦后的余甘子果粉仍具有良好的生物活性。此外，胃液处理可能有助于增强余甘子酶解产物的上述效果。本研究为促进余甘子果粉的加工利用及其生物活性的理解提供了理论依据。
