Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential

Deshaware, Shweta; Gupta, Sumit; Singhal, Rekha S.; Joshi, Maulik; Variyar, Prasad S.

doi:10.1016/j.foodchem.2018.04.077

Cited by 46 publications

(17 citation statements)

References 32 publications

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“…In order to determine the interaction between atomoxetine HCl and HP-β-CD, NMR analysis was conducted to supply more information on the inclusion complexes reported in the literature [40] , [41] , [42] . In order to clarify further the molecular mechanism of the inclusion complex, atomoxetine HCl/HP-β-CyD inclusion complexes with different molar ratios (3:7, 5:5, 7:3) were studied basing on the previous report [43] .…”

Section: Resultsmentioning

confidence: 99%

Quantitative prediction of the bitterness of atomoxetine hydrochloride and taste-masked using hydroxypropyl-β-cyclodextrin: A biosensor evaluation and interaction study

Zhang²,

Khan

et al. 2020

Asian Journal of Pharmaceutical Sciences

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The bitterness of a drug is a major challenge for patient acceptability and compliance, especially for children. Due to the toxicity of medication, a human taste panel test has certain limitations. Atomoxetine hydrochloride (HCl), which is used for the treatment of attention deficit/hyperactivity disorder (ADHD), has an extremely bitter taste. The aim of this work is to quantitatively predict the bitterness of atomoxetine HCl by a biosensor system. Based on the mechanism of detection of the electronic tongue (E-tongue), the bitterness of atomoxetine HCl was evaluated, and it was found that its bitterness was similar to that of quinine HCl. The bitterness threshold of atomoxetine HCl was 8.61 µg/ml based on the Change of membrane Potential caused by Adsorption (CPA) value of the BT0 sensor. In this study, the taste-masking efficiency of 2-hydroxypropyl-β-cyclodextrin (HP-β-CyD) was assessed by Euclidean distances on a principle component analysis (PCA) map with the SA402B Taste Sensing System, and the host–guest interactions were investigated by differential scanning calorimetry (DSC), powder X-ray diffraction (XRD), nuclear magnetic resonance (NMR) spectroscopy and scanning electron microscopy (SEM). Biosensor evaluation and characterization of the inclusion complex indicated that atomoxetine HCl could actively react with 2-hydroxypropyl-β-cyclodextrin.

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Section: Resultsmentioning

confidence: 99%

Quantitative prediction of the bitterness of atomoxetine hydrochloride and taste-masked using hydroxypropyl-β-cyclodextrin: A biosensor evaluation and interaction study

Zhang²,

Khan

et al. 2020

Asian Journal of Pharmaceutical Sciences

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“…Triterpene glycosides, namely momordicoside K and momordicoside L, are the active ingredients responsible for the bitterness in bitter gourd. β‐CD has been shown to reduce bitterness and improve antioxidant activity, thereby increasing customer acceptance …”

Section: Application Of Inclusion Complexes In the Food Industrymentioning

confidence: 99%

The application and prospects of cyclodextrin inclusion complexes and polymers in the food industry: a review

Tian

Xiao

Hei

et al. 2020

Polymer International

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Cyclodextrin is an odorless and tasteless cyclic oligosaccharide widely used in various fields such as food, medicine and the environment. Cyclodextrin can improve solubility and stability, and can mask the bad taste of specific substances. Cyclodextrins and their polymers primarily act by forming complexes in foods, and can be applied in food packing, food analysis, enhancing the properties of antioxidants, antibacterials, for stability and so on. The challenges and opportunities facing this area are reviewed. It is hoped that the review will provide useful information for future applications of cyclodextrin in the food industry.

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“…Cyclodextrin has been used for taste masking in different products. In bitter gourd juice, cyclodextrin contributes to the reduction of the bitter taste [35] and this effect was associated with the fact that the molecules responsible for bitter sensations, caffeine and chlorogenic acid, partially form stable inclusion complexes with β-CD [36], resulting in masking of the bitter sensation by more than 30%. The mechanism of complex formation between β-CD and chlorogenic and caffeic acids in aqueous solutions was previously investigated, suggesting that catechol hydroxyl groups are trapped inside the β-CD cavity [17].…”

Section: Sensory Analysismentioning

confidence: 99%

Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews

et al. 2020

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Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of β-cyclodextrin (β-CD) were used as a non-conventional solvent for the extraction of targeted compounds from coffee pulp. The parameters of β-CD concentration (Cβcd), liquid-to-solid ratio (L/S), and temperature (T) were evaluated based on the antiradical activity (AAR) and the caffeine content (CCaf). The optimum operational conditions were found to be Cβcd: 9.25 mg/mL, L/S: 30 mL/g and T: 80 °C. The sensory profiles of brews prepared with coffee and coffee pulp with or without cyclodextrin were studied with quantitative descriptive analysis. The brew from the by-product had fruity, botanic, sweet and sourness sensory properties, and cyclodextrin was found to be able to affect the overall taste of the brew.

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Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential

Cited by 46 publications

References 32 publications

Quantitative prediction of the bitterness of atomoxetine hydrochloride and taste-masked using hydroxypropyl-β-cyclodextrin: A biosensor evaluation and interaction study

Quantitative prediction of the bitterness of atomoxetine hydrochloride and taste-masked using hydroxypropyl-β-cyclodextrin: A biosensor evaluation and interaction study

The application and prospects of cyclodextrin inclusion complexes and polymers in the food industry: a review

Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews

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