Study On The Inhibition And Spray Drying Technology Of The Bitterness Of The Momordica Charantia L Powder

The International Diabetes Federation Medical Research Report shows that the Prevalence of diabetes in China has been the highest in the world.Taking the Chinese herbal medicine or dietary supplements with the Western medicine at t he same time was shown to have a more significant hypoglycemic effect.Momordica Charantia L is a natural plant for medicinal and edible for which the hypoglycemic effect has been widely recognized.Momordica Charantia L containssaponins,protein peptides,polysaccharides,polyphenols,and other hypoglycemic active substances.Thereexsits synergistic effects in these hypoglycemic substance,which makes the complete Momordica Charantia L the best choice for diabetic patients as the hypoglycemic dietary supplements.But the bitterness of the Momordica Charantia L is too strong,for most consumers to accept.The product compliance is too low to play the hypoglycemic effect of Momordica Charantia L effectively.In this study,we chose Momordica Charantia L as the raw material to produce the low bitterness product by establishing the combination of bitterness inhibitors of the oven-dried powder and adopting the spray drying method of the complete pulp to embed the bitter substance.We expected to maintain the activity and stability of the hypoglycemic substances such as saponins,polyphenols and flavonoids while reducing bitter taste,which was of great significance for expanding the application range and improving the patient compliance.The research contents and results were shown as follows:1、The designing of the optimal combinational bitterness inhibitors: Evaluating the effects of ten bitterness inhibitors such as zinc lactate,Neohesperidin,γ-aminobutyricacid,sodium caseinate,sucralose,fatmilk,Adenosine monophosphate,Neodios Min,Ferulic acid and polydextrose on the bitterness,delayed bitterness,sweetness,delayed sweetness,astringency and the characteristic flavor of Momordica Charantia L were studied by single factor experiment and fuzzy evaluation.The optimal combinational Inhibitors was optimized by the Orthogonal Test.The results showed that ten bitterness inhibitors had different effects on the bitterness,delayed bitterness and astringencyof the Momordica C harantia L.Among them,the neohesperidinhadthe most effective inhibition effect on the bitterness and delayed bitterness;subsequently with the zinc lactateand the γ-aminobutyric acid,whilesodium caseinate had the best inhibition on the astrigency.Sucralose,polydextrose,sodium caseinateand fat milk would increase the sweetness and delayed sweetness of the whole system.I choseγ-aminobutyric acid,neohesperidinand zinc lactate to optimize the combination of bitterness inhibitors.The orthogonal test showed the optimum bitterness inhibitor combination of Momordica Charantia L was: 0.60 mg of Neohesperidin,3.98 mg of γ-aminobutyric acid and 4.46 mg of zinc lactate were added to 1 g of bitter gourd powder.In this situation,inhibition rate of the bitterness and delayed bitterness was 91% and 82.5% respectively,which remained most of the characteristic flavor without other tastes introduction.T hen the bitterness intensity,solubility,hygroscopicity,mobility and other indicators of the product which were wet granulated with different auxiliary materials and the Momordica Charantia L with the combinational bitterness inhibitors were evaluated.The results showed that the granulation effect of the soybean protein isolate and the β-cyclodextrin were better than others.These products all were qualified with good mobility and yellow-green color.These products could significantly reduce the bitterness of the Momordica C harantia L with 8-16 times bitterness reduction,of which β-cyclodextrin and soy protein isolate had a better bitterness inhibition which were16 times lower than the dried Momordica C harantia L powder.The solubility rate of β-cyclodextrin and lactose was more than 60%,which were better than others.The moisture resistance of lactose was the best,while the other four materials were worse without significant difference exsiting.In summary,β-cyclodextrin was the best material to make the wet granulateon with the Momordica Charantia L.2、The study of low bitterness Momordica Charantia L spray drying technique: The effect of fivewall materials such as soybean protein isolate,gum Arabic,maltodextrin,resistant starch and lecithin calcium caseinate on the physical and chemical indexes including bitterness,solubility,particle size and micro-morphology,the retention of the activity ingredients,the antioxidant activity and the hypoglycemic activity were evaluated.The results showed that the moisture content and water activity of the control group could be decreased by all the wall materials.The products with wall materials had better storage stability except the resistant starch.The solubility of the control group could be increased by all the wall material,of which the maltodextrin and the Arabic gum had better water solubility of 80%,The degree of browning of the control group could be decreased by all the wall materials.The products with wall materials showed a certain green except the resistant starch.The agglomeration of the control group could be decreased by all the wall materials.The hygroscopicity of the control group could be decreased by the wall materials except the Arabic gum.The results of the sensory evaluation and the electronic tongue analysis showed that the bitterness of the spray drying powder was lower than that of oven drying,the addition of all the wall materials were helpful to reduce the bitterness of the unembedding product,in which the lecithin calcium caseinate was the most effective wall material to decrease the bitterness of the Momordica Charantia L of which the inhibition rate of the bitterness of the control group were 61.64%,subsequently with soybean protein isolate,resistant starch,gum Arabic which was 43.84%,23.29% and 16.44%,while maltodextrin had the worst bitterness inhibition effect with 9.59%.Spray drying could retain the activity substance and the activity effectively of the Momordica Charantia L.The retention range of polyphenol,flavonoid,saponin and VC was 60.23%-346% 、38.99%-75.53% 、 52.21%-74.00% and 1.28%-51.69%,respectively.These wall materials were helpful for the reserve of the flavonoid,saponin and VC,the soybean protein isolate had the best prevention effect of flavonoid,whose retention was 75.53%.while the lecithin calcium caseinate had the best prevention effect of saponin and VC,which was 74% and 51.69%,respectively.The antioxidant activity range of the six powder was 2075.19-22209.76 μmol TE/g DW,of which the soybean protein isolate was the best with 22209.76 μmol TE/g DW。All the powder had the inhibition activity of α-glucosidase,the range of IC50 was 5.20-27.56 mg/m L,of which the soybean protein isolate had the bestα-glucosidaseinhibiton activity with 5.20 mg/m L.