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

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.

journal_name

Food Chem

journal_title

Food chemistry

authors

Yan JK,Wu LX,Qiao ZR,Cai WD,Ma H

doi

10.1016/j.foodchem.2018.08.012

subject

Has Abstract

pub_date

2019-01-15 00:00:00

pages

588-596

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(18)31403-1

journal_volume

271

pub_type

杂志文章

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