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

Yan, Jun; Wu, Liqing; Qiao, Ze-Ru; Cai, Wu-Dan; Ma, Haile

doi:10.1016/j.foodchem.2018.08.012

Cited by 211 publications

(123 citation statements)

References 38 publications

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“…A uniform honeycomb network and less tissue shrinkage or cell collapse were obviously observed in the FD‐dried product, which accomplished the water infiltration during the drying process and rendered a quick rehydration rate (Table ). Therefore, FD had a positive effect on maintaining the tissue structure of the raw material, which is in agreement with previous studies (Nemzer et al, ; Xiao et al, ; Yan et al, ). A dense surface with few gullies was observed in the MWD sample.…”

Section: Resultssupporting

confidence: 92%

“…Of course, even for the same drying method at different stages, it will show different drying dynamics characteristics, which is determined by the physical structure and chemical composition of the drying object. In general, FD was the most time-consuming and highest energy-consuming method among the five methods and the result was consistent with literature reports (Chen et al, 2017;Nemzer, Vargas, Xia, Sintara, & Feng, 2018;Samoticha, Wojdyło, & Lech, 2016;Yan et al, 2019).…”

Section: Moisture Content and Resupporting

confidence: 90%

“…Similar findings were also observed in previous studies on the drying of many kinds of vegetables such as bitter gourd slices, shiitake mushrooms, and Chinese ginger, etc. (An et al, ; Tian, Zhao, Huang, Zeng, & Zheng, ; Yan et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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The effects of hot air drying (HD), freeze‐drying (FD), microwave drying (MWD), natural convective drying (NCD), and vacuum drying (VD) on the physicochemical, nutritional, and https://www.sciencedirect.com/topics/food-science/antioxidant properties of okra pods were investigated. Changes in the surface morphology, color, rehydration ratio, protein, pectin, ascorbic acid, and phenolics, as well as antioxidant activities of okra pods measured by 2,2′‐azinobis (3‐ethylbenzo thiazoline‐6‐sulphonic acid) diammonium salt (ABTS), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and Ferric Ion Reducing Antioxidant Power (FRAP) assays were evaluated. In general, FD products exhibited a better retention of the texture characteristics, nutritional, and antioxidant activities, and was suitable for okra pods drying, although FD was the longer time‐consuming method among the five drying methods. Furthermore, NCD products were poorer in color, texture, and nutrition. Future studies should continuously focus on various combinations of different types of drying methods to supply okra pods products with the most affordable cost and the highest quality. Practical applications Physicochemical properties and antioxidant capacities of okra pods are affected by the drying process. The drying process with nonthermal, low temperature, and low content of oxygen is beneficial to the retention of nutrients and functional components. In general, freeze‐drying exhibited a better texture characteristics and good antioxidant activities, although higher energy and longer time consumption was the current challenge. How to combine the different types of drying methods has become an inevitable trend and research focus.

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Section: Resultssupporting

confidence: 92%

Section: Moisture Content and Resupporting

confidence: 90%

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Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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“…The highest antioxidant activities were found in both PPP-W and PPP-P among all PPPs, and the lowest antioxidant activities were found in PPP-UM. Commonly, the antioxidant effects of PPPs are related to the physicochemical compositions (contents of polyphenolics, total proteins, and uronic acids), compositional monosaccharides, molecular weights, and degrees of esterification [1,14,28,[37][38][39]. Therefore, the higher antioxidant activities determined in both PPP-W and PPP-P might be correlated with the higher contents of polyphenolics, proteins, and uronic acids, and lower molecular weights (Tables 1 and 2) when compared with other tested PPPs.…”

Section: In Vitro Antioxidant Activitiesmentioning

confidence: 98%

Polyphenolic-Protein-Polysaccharide Complexes from Hovenia dulcis: Insights into Extraction Methods on Their Physicochemical Properties and In Vitro Bioactivities

Xian

et al. 2020

Foods

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Seven extraction methods, including hot water extraction (HWE), pressurized water extraction (PWE), ultrasound-assisted extraction, microwave-assisted extraction, ultrasound-assisted enzymatic extraction, high-speed shearing homogenization extraction, and ultrasound-microwave-assisted extraction, were utilized to extract polyphenolic-protein-polysaccharide complexes (PPPs) from Hovenia dulcis. Next, their physicochemical properties and in vitro antioxidant activities, antiglycation effects, and inhibition activities on α-glucosidase and α-amylase were studied and compared. The findings from this study indicate that various extraction processes exhibit notable influences on the physicochemical properties and in vitro bioactivities of PPPs. Extraction yields, contents of polyphenolics and flavonoids, apparent viscosities, molecular weights, molar ratios of monosaccharide compositions, and ratios of amino acid compositions in PPPs varied in different extraction methods. Furthermore, 13 phenolic compounds in PPPs, including rutin, myricitrin, myricetin, quercetin, kaempferol, protocatechuic acid, gallocatechin, p-hydroxybenzoic acid, ampelopsin, quercetin-7,4′-diglucoside, dihydroquercetin, 5-methylmyricetin, and naringenin, were identified. The relatively strong in vitro antioxidant activities, antiglycation effects, and inhibition activities on α-glucosidase and α-amylase were determined in both PPP-W and PPP-P obtained by HWE and PWE, respectively. The high content of total polyphenolics may be one of the main contributors to their in vitro bioactivities. The findings have shown that the PWE method can be an appropriate method to prepare PPPs with strong bioactivities for application in the functional food industry.

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“…Previous studies have also shown that polysaccharides with low molecular weight and high content of unmethylated uronic acids exert high antioxidant activities. 10,27,53 Additionally, previous study has shown that phenolic compounds in chrysanthemum teas exert signicant antioxidant activity. 15 Generally, the conjugation of polyphenolics can signicantly improve the antioxidant activities of polysaccharides.…”

Section: Ft-ir Spectra and Degree Of Esterication Of Jhps From Diffementioning

confidence: 99%

Structural characterization, antioxidant activity, and antiglycation activity of polysaccharides from different chrysanthemum teas

Yuan

Xiang

et al. 2019

RSC Adv.

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

Cited by 211 publications

References 38 publications

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Polyphenolic-Protein-Polysaccharide Complexes from Hovenia dulcis: Insights into Extraction Methods on Their Physicochemical Properties and In Vitro Bioactivities

Structural characterization, antioxidant activity, and antiglycation activity of polysaccharides from different chrysanthemum teas

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