Evaluate the effect of β-cyclodextrin on the sensory and physicochemical properties of bitter gourd extract during thermal processing
Copyright © 2023 Elsevier Ltd. All rights reserved..
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.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 2023 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:433 |
|---|---|
| Enthalten in: |
Food chemistry - 433(2023) vom: 01. Feb., Seite 137394 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Tran, Cam Thi Hong [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
β-cyclodextrin |
|---|
| Anmerkungen: |
Date Revised 11.10.2023 published: Print-Electronic Citation Status Publisher |
|---|
| doi: |
10.1016/j.foodchem.2023.137394 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM361876203 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM361876203 | ||
| 003 | DE-627 | ||
| 005 | 20231226090056.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231226s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2023.137394 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1206.xml |
| 035 | |a (DE-627)NLM361876203 | ||
| 035 | |a (NLM)37690136 | ||
| 035 | |a (PII)S0308-8146(23)02012-5 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Tran, Cam Thi Hong |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Evaluate the effect of β-cyclodextrin on the sensory and physicochemical properties of bitter gourd extract during thermal processing |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Revised 11.10.2023 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status Publisher | ||
| 520 | |a Copyright © 2023 Elsevier Ltd. All rights reserved. | ||
| 520 | |a 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 | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Bitter gourd extract | |
| 650 | 4 | |a Bitterness | |
| 650 | 4 | |a Browning reaction | |
| 650 | 4 | |a Saponin | |
| 650 | 4 | |a Thermal processing | |
| 650 | 4 | |a β-cyclodextrin | |
| 700 | 1 | |a Wang, Hui-Min David |e verfasserin |4 aut | |
| 700 | 1 | |a Anh, Le Thi Hong |e verfasserin |4 aut | |
| 700 | 1 | |a Lin, Chitsan |e verfasserin |4 aut | |
| 700 | 1 | |a Huang, Chun-Yung |e verfasserin |4 aut | |
| 700 | 1 | |a Kuo, Chia-Hung |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 433(2023) vom: 01. Feb., Seite 137394 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:433 |g year:2023 |g day:01 |g month:02 |g pages:137394 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2023.137394 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 433 |j 2023 |b 01 |c 02 |h 137394 | ||