Encapsulation of Momordica Charantia Linn. (bitter gourd) juice by spray dying technique
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ORIGINAL PAPER
Encapsulation of Momordica Charantia Linn. (bitter gourd) juice by spray dying technique Shubham Goyal1 · Sachin K. Sonawane2 · N. Nachal1 · S. S. Arya1 Received: 15 January 2020 / Accepted: 3 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Momordica Charantia Linn. (Bitter gourd) is a cucurbit, mainly known for its medicinal properties commonly used for its anti-diabetic properties, due to presence of saponins, flavonoids, phenolic and its antioxidant activity. Despite of so many medicinal properties and health benefits, bitter gourd is still treated as an underutilized fruit due to its strong bitter taste. Bitter taste of the bitter gourd can be masked by the means of encapsulation of bitter taste. Hence in the present study, the encapsulation of bitter gourd extract was done by spray drying method to mask the bitter taste. Spray drying process parameters i.e. inlet air temperature, in-feed concentration and maltodextrin to gum acacia ratio in encapsulation material was optimized to get maximum masking of bitter taste of bitter gourd. A solution of 5% (w/v) turmeric powder treatment for 2 h was found to be best pretreatment method for de-bittering of bitter gourd. D-optimal, response surface design optimization of spray drying conditions provided the optimum results at inlet air temperature of 138 °C, in feed concentration of 26% and maltodextrin to gum acacia ratio of 54/46 with process yield of 65.99%, TPC retention of 83.68%, FRAP retention of 86.40%, TSC retention of 86.41%, microencapsulation efficiency of 81.92% and sensory overall acceptability of 7.97. Keywords Momordica charantia linn. · Encapsulation · Spray drying · Response surface methodology · Bitterness masking
Introduction Momordica charantia linn. (Bitter gourd) is a cucurbit, which is widely used as a vegetable and medicine [1, 2]. Bitter gourd fruit has been reported to contain bioactive compounds such as phenolics, saponins, alkaloids and flavonoids [3]. Due to presence of these bioactive compounds, bitter gourd has been found to possess several pharmacological properties [1]. Some of the pharmacological properties that has been reported are anti-diabetic [4, 5], antibacterial & antiulcer [6], anticancer [7], anthelmintic [8], antimalarial [9] and immunomodulatory [10]. Despite of so many medicinal properties and health benefits, bitter gourd is still treated as an underutilized fruit due to its strong bitter taste. Many attempts have been made * S. S. Arya [email protected]; [email protected] 1
Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
School of Biotechnology and Bioinformatics, D. Y. Patil University, Navi Mumbai, India
2
to reduce the bitter taste of bitter gourd mainly either by formation of functional beverages [11, 12], or incorporation in khoa sweet [13], muffin [14], pickle [15] and other traditional dishes [16] from bitter gourd. Regardless of these few attempts, new food proces
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