Yan, Jing-Kun; Wu, Li-Xia; Qiao, Ze-Ru; Cai, Wu-Dan; Ma, Haile published the artcile< Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices>, Category: alcohols-buliding-blocks, the main research area is drying polysaccharide bitter gourd antioxidant antidiabetic; Bioactivity; Bitter gourd (Momordica charantia L.); Drying method; Physicochemical property; Polysaccharide.
In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and IR radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried bitter gourd. FD provided high-quality dried bitter gourd products due to the uniform honeycomb network and less collapsed structure. Three water-soluble bitter gourd polysaccharides (BPS-H, BPS-F, and BPS-I) were obtained from the bitter gourd dried using the three drying methods. The three polysaccharides exhibited similar preliminary structural characteristics with different monosaccharide compositions and mol. weights BPS-I obtained from ID-dried bitter gourd had higher sugar and uronic acid contents than BPS-H and BPS-F. BPS-I exhibited stronger antioxidant activities and bile acid-binding capacity in vitro than BPS-H and BPS-F. Moreover, BPS-F and BPS-I showed significant α-amylase inhibitory activities in vitro.
Food Chemistry published new progress about Air drying process. 3458-28-4 belongs to class alcohols-buliding-blocks, and the molecular formula is C6H12O6, Category: alcohols-buliding-blocks.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts