Influence of blanching and guar gum pretreatments on total phenolic content and antioxidant activity of cabinet-dried white bitter gourd Momordica charantia L.
Article Main
Abstract
Currently, the global food industry is experiencing a shift in consumer preference towards natural sources of antioxidants derived from edible fruits and vegetables. In view of this, white skinned bitter gourd with bioactive properties has great potential. Additionally, guar gum has the characteristic ability to form strong hydrogen bonds with water molecules, thereby reducing shrinkage during dehydration. Thus, the present investigation was carried out to study the influence of blanching and guar gum pretreatment on the retention of the total phenolic content (TPC) stability and antioxidant activity (AA) of white Momordica charantia L. when cabinet dried at 60±5 °C. The results are indicative of a significant (P values of < 0.05) impact of using guar gum along with blanching before dehydration of white Momordica charantia. The findings obtained clearly show the positive impact of guar gum on the stability and retention of TPC (Folin Ciocalteau) and AA (percentage of 2,2-diphenyl-1-picrylhydrazyl DPPH scavenging activity) in the dried product in comparison to the untreated control. Water Blanching + 1% Guar gum (T5) and 2%Salt Blanching + 0.2% Potassium meta bisulphite + 1%Sodium carbonate + 1% Guar gum (T16) showed higher AA [20.29% (T5) and 40.13% (T16)] and TPC [30.8 (T5) and 39.5 (T16) GAE per 100 g of dried weight (DW)]. Therefore, the application of guar gum as a pretreatment with blanching turns out to be beneficial for higher retention of TPC and AA, thereby maintaining product quality as a whole.
Article Details
Article Details
Keywords
Antioxidant capacity, Blanching, Guar gum, Momordica charantia, Total phenolic content
References
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Bhattacharjee, D., Das, S., & Dhua, R. S. (2016). Dehydration for better-quality value-added product of bitter gourd (Momordica charantia L.). Indian J. Pharm. Bio. Res.4(04), 39-45.
Comunian, T. A., Silva, M. P. & Souza, C. J. F. (2021). The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. Trends in Fd. Sci. Tech.108: 269–280. https://doi.org/10.1016/J.TIFS.2021.01.003
Elangovan, E. & Natarajan, S.K., 2021. Effect of pre-treatments on drying of red dacca in a single slope solar dryer. J. Fd. Pr. Engg.44(10):13823.
Gao, Y., Li, X., Huang, Y., Chen, J. & Qiu, M., 2021. Bitter Melon and Diabetes Mellitus. Fd. Rev. Intl. 1-21.
Ghosh, A., Dey, K., Mani, A., Dey, A. & Bauri, F. K. (2017). Implication of nano composite edible coating for shelf-life extension of Indian Olive (Elaeocarpus floribundus Blume). Curr. J. App.Sci. Tech. 22(2): 1-8.
Hua, X., Wang, K., Yang, R., Kang, J. & Yang, H. 2015. Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips. LWT – Fd. Sci.Tech. 62(2): 1220-1225.
Islam, S. & Jalaluddin, M. (2019). Biological functions and sensory attributes of different skin colored bitter melon (Momordica charantia L.) varieties. American J. Fd. Sci. Hlth. 5(2): 25-31.
Islam, S., Jalaluddin, M. & Hettiarachchy, N. S. (2011). Bioactive compounds of bitter melon genotypes (Momordica charantia L.) in relation to their physiological functions. Funct. Fds in Hlth and Dis. 2: 61-74.
Jankar, J. J., Pawar, V. N. & Sharma, A. K. (2019). Study on raisin quality and storability affected by coating of guar gum and glycerol combinations. J. of Pharmacog. Phytochem. 8(3): 774-777.
Jia, B., Fan, D., Li, J., Duan, Z. & Fan, L. (2017). Effect of guar gum with sorbitol coating on the properties and oil absorption of french fries. Intl. J. Mole. Sci. 18(12): 2700.
Kubola, J. & Siriamornpun, S. (2008). Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vivo. Fd. Chem. 110: 881–890.
Kusat, A., Sahoo, A. K., Lokhande, S., Mote, G., & Udachan, I. (2021). Optimisation of drying process parameters for bitter guard drying. J. Posthar. Tech. 9(2): 81-88.
Mudgil, D., Barak, S. and Khatkar, B. S. (2014). Guar gum: processing, properties and food applications—A Review. J Fd. Sci Tech. 51(3): 409–418. DOI 10.1007/s13197-011-0522-x
Munekata, P. E. S., Pérez-Álvarez, J. Á., Pateiro, M., Viuda-Matos, M., Fernández-López, J. & Lorenzo, J. M. (2021). Satiety from healthier and functional foods. Tr. in Fd. Sci. Tech.,113, 397–410. https://doi.org/10.1016/J.TIFS.2021.05.025
Musa, K. H., Abdullah, A., Jusoh, K. &Subramaniam, V. (2011). Antioxidant Activity of Pink-Flesh Guava (Psidium guajava L.): Effect of Extraction Techniques and Solvents. Food Anal. Methods. Vol. 4:100 – 107. DOI 10.1007/s12161-010-9139-3.
Nyangena, I., Owino, W., Ambuko, J. & Imathiu, S. (2019). Effect of selected pre-treatments prior to drying on physical quality attributes of dried mango chips. J. Fd. Sci. Tech. 56(8): 3854–3863. https://doi.org/10.1007/s13197-019- 03857-9.
Otero, D. M., Jansen-Alves, C., Fernandes, K. & Zambiazi R. C., (2020). “Physicochemical characterization and bioactive potential of Momordica charantia L”, Intl. J. of Dev. Res.10 (06): 36461-36467.
Rastegar, S. & Atrash, S. (2021). Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage. Fd. Measure. 15:265–275. https://doi.org/10.1007/s11694-020-00635-6
Rodriguez-Jimenez, J. R., Amaya-Guerra, C. A., Baez-Gonzalez, J. G., Aguilera-Gonzalez, C., Urias-Orona, V. &Nino-Medina, G. (2018). Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods. Molecules. 23(12): 3210. https://doi.org/10.3390/molecules23123210
Ruelas-Chacon X., Contreras-Esquivel J. C., Montañez J., Aguilera-Carbo A. F., Reyes-Vega M. L., Peralta-Rodriguez R. D., and Sanchéz-Brambila G. 2017. Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.). J. Fd. Quality. Article ID 8608304, https://doi.org/10.1155/2017/8608304.
Sorifa, A. M. (2018). "Nutritional compositions, health promoting phytochemicals and value-added products of bitter gourd: a review." Intl. Fd. Res. J. 25: (5).
Sra, S.K., K.S. Sandhu and P. Ahluwalia, 2011. Effect of processing parameters on physico-chemical and culinary quality of dried carrot slices. J. Fd. Sci. Technol., 48(2): 159 - 166.
Srinivasan, R. & Balusamy, T. (2015). Comparative studies on open sun drying and forced type (mixed mode) solar drying of bitter gourd. J. Chem. Pharmaceu. Sci. 7: 343-346.
Sumonsiri, N., Imjaijit, S. & Padboke, T. (2020). Effect of guar gum and glycerol on oil absorption and qualities of banana chips. Intl. Fd. Res. J. 27(3).
Tan, E. S., Abdullah, A. & Maskat, M. Y. (2013). Effect of drying methods on total antioxidant capacity of bitter gourd (Momordica charantia) fruit. AIP Conf. Proc. 1571:710-716. DOI: 10.1063/1.4858738.
Tan, S. P., Parks, S. E., Stathopoulos, C. E. & Roacha P. D. (2014). Greenhouse-grown bitter melon: production and quality characteristics. J Sci Fd. Agric. 94: 1896–1903. https: //doi.org/10.1002/ jsfa.6509
Tan, S., Kha, T., Parks, S. & Roach, P. (2016). Bitter melon (Momordica charantia L.) bioactive compositions and health benefits. Fd. Rev. Intl. 32 (2): 181-202.
Tayade, V. D., Bhople, S. R., Jawarkar, A. K., Dalal, S. R., & Ghawade, S. M. (2021). Effect of pre-treatments on dehydrated Kasuri methi (Trigonella corniculata L.). The Pharma Innovat. J. 10(5):1034-1037. https://doi.org/10.22271/tpi .2021.v10.i5m. 6341
Tiwari, I., Upadhyay A., Ansari F., Rana G.K., Deshmukh, K. K., Patidar S., Nayak P. S. & Singh A. (2021). Effect of Drying Methods on Proximates, Sensorial Quality, and Shelf Life of Dehydrated Bitter Gourd. Biological Forum – An Intl. J. 13(3b): 51-58.
Wang, H., Fu, Q., Chen, S., Hu, Z. & Xie, H. (2018). Effect of hot-water blanching pretreatment on drying characteristics and product qualities for the novel integrated freeze-drying of apple slices. J. Fd. Qual. 1–12. https://doi.org/10.1155/2018/1347513.
Zhu, Y., Dong, Y., Qian, X., Cui, F., Guo, Q., Zhou, X., Wang, Y., Zhang Y. & Xiong Z. (2012). Effect of superfine grinding on antidiabetic activity of bitter melon powder. Intl. J. Mole. Sci. 13, 14203-14218.
Baradey, Y., Hawlader, M. N. A., Ismail, A. F., Hrairi, M., & Rapi, M. I. (2016). Solar Drying of Fruits and Vegetables. Intl. J. Recent Dev. in Engg. Tech. 5(1):1-6.
Bhattacharjee, D. & Dhua, R. S. (2017). Influence of Ethylene Absorbents on Shelf Life of Bitter Gourd (Momordica charantia L.) Fruits during Storage. Int. J. Curr. Microbiol. App. Sci. 6(5): 1553- 1563. DOI: https://doi.org/10.20546/ijcmas.2017.605.169.
Bhattacharjee, D., Das, S., & Dhua, R. S. (2016). Dehydration for better-quality value-added product of bitter gourd (Momordica charantia L.). Indian J. Pharm. Bio. Res.4(04), 39-45.
Comunian, T. A., Silva, M. P. & Souza, C. J. F. (2021). The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. Trends in Fd. Sci. Tech.108: 269–280. https://doi.org/10.1016/J.TIFS.2021.01.003
Elangovan, E. & Natarajan, S.K., 2021. Effect of pre-treatments on drying of red dacca in a single slope solar dryer. J. Fd. Pr. Engg.44(10):13823.
Gao, Y., Li, X., Huang, Y., Chen, J. & Qiu, M., 2021. Bitter Melon and Diabetes Mellitus. Fd. Rev. Intl. 1-21.
Ghosh, A., Dey, K., Mani, A., Dey, A. & Bauri, F. K. (2017). Implication of nano composite edible coating for shelf-life extension of Indian Olive (Elaeocarpus floribundus Blume). Curr. J. App.Sci. Tech. 22(2): 1-8.
Hua, X., Wang, K., Yang, R., Kang, J. & Yang, H. 2015. Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips. LWT – Fd. Sci.Tech. 62(2): 1220-1225.
Islam, S. & Jalaluddin, M. (2019). Biological functions and sensory attributes of different skin colored bitter melon (Momordica charantia L.) varieties. American J. Fd. Sci. Hlth. 5(2): 25-31.
Islam, S., Jalaluddin, M. & Hettiarachchy, N. S. (2011). Bioactive compounds of bitter melon genotypes (Momordica charantia L.) in relation to their physiological functions. Funct. Fds in Hlth and Dis. 2: 61-74.
Jankar, J. J., Pawar, V. N. & Sharma, A. K. (2019). Study on raisin quality and storability affected by coating of guar gum and glycerol combinations. J. of Pharmacog. Phytochem. 8(3): 774-777.
Jia, B., Fan, D., Li, J., Duan, Z. & Fan, L. (2017). Effect of guar gum with sorbitol coating on the properties and oil absorption of french fries. Intl. J. Mole. Sci. 18(12): 2700.
Kubola, J. & Siriamornpun, S. (2008). Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vivo. Fd. Chem. 110: 881–890.
Kusat, A., Sahoo, A. K., Lokhande, S., Mote, G., & Udachan, I. (2021). Optimisation of drying process parameters for bitter guard drying. J. Posthar. Tech. 9(2): 81-88.
Mudgil, D., Barak, S. and Khatkar, B. S. (2014). Guar gum: processing, properties and food applications—A Review. J Fd. Sci Tech. 51(3): 409–418. DOI 10.1007/s13197-011-0522-x
Munekata, P. E. S., Pérez-Álvarez, J. Á., Pateiro, M., Viuda-Matos, M., Fernández-López, J. & Lorenzo, J. M. (2021). Satiety from healthier and functional foods. Tr. in Fd. Sci. Tech.,113, 397–410. https://doi.org/10.1016/J.TIFS.2021.05.025
Musa, K. H., Abdullah, A., Jusoh, K. &Subramaniam, V. (2011). Antioxidant Activity of Pink-Flesh Guava (Psidium guajava L.): Effect of Extraction Techniques and Solvents. Food Anal. Methods. Vol. 4:100 – 107. DOI 10.1007/s12161-010-9139-3.
Nyangena, I., Owino, W., Ambuko, J. & Imathiu, S. (2019). Effect of selected pre-treatments prior to drying on physical quality attributes of dried mango chips. J. Fd. Sci. Tech. 56(8): 3854–3863. https://doi.org/10.1007/s13197-019- 03857-9.
Otero, D. M., Jansen-Alves, C., Fernandes, K. & Zambiazi R. C., (2020). “Physicochemical characterization and bioactive potential of Momordica charantia L”, Intl. J. of Dev. Res.10 (06): 36461-36467.
Rastegar, S. & Atrash, S. (2021). Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage. Fd. Measure. 15:265–275. https://doi.org/10.1007/s11694-020-00635-6
Rodriguez-Jimenez, J. R., Amaya-Guerra, C. A., Baez-Gonzalez, J. G., Aguilera-Gonzalez, C., Urias-Orona, V. &Nino-Medina, G. (2018). Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods. Molecules. 23(12): 3210. https://doi.org/10.3390/molecules23123210
Ruelas-Chacon X., Contreras-Esquivel J. C., Montañez J., Aguilera-Carbo A. F., Reyes-Vega M. L., Peralta-Rodriguez R. D., and Sanchéz-Brambila G. 2017. Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.). J. Fd. Quality. Article ID 8608304, https://doi.org/10.1155/2017/8608304.
Sorifa, A. M. (2018). "Nutritional compositions, health promoting phytochemicals and value-added products of bitter gourd: a review." Intl. Fd. Res. J. 25: (5).
Sra, S.K., K.S. Sandhu and P. Ahluwalia, 2011. Effect of processing parameters on physico-chemical and culinary quality of dried carrot slices. J. Fd. Sci. Technol., 48(2): 159 - 166.
Srinivasan, R. & Balusamy, T. (2015). Comparative studies on open sun drying and forced type (mixed mode) solar drying of bitter gourd. J. Chem. Pharmaceu. Sci. 7: 343-346.
Sumonsiri, N., Imjaijit, S. & Padboke, T. (2020). Effect of guar gum and glycerol on oil absorption and qualities of banana chips. Intl. Fd. Res. J. 27(3).
Tan, E. S., Abdullah, A. & Maskat, M. Y. (2013). Effect of drying methods on total antioxidant capacity of bitter gourd (Momordica charantia) fruit. AIP Conf. Proc. 1571:710-716. DOI: 10.1063/1.4858738.
Tan, S. P., Parks, S. E., Stathopoulos, C. E. & Roacha P. D. (2014). Greenhouse-grown bitter melon: production and quality characteristics. J Sci Fd. Agric. 94: 1896–1903. https: //doi.org/10.1002/ jsfa.6509
Tan, S., Kha, T., Parks, S. & Roach, P. (2016). Bitter melon (Momordica charantia L.) bioactive compositions and health benefits. Fd. Rev. Intl. 32 (2): 181-202.
Tayade, V. D., Bhople, S. R., Jawarkar, A. K., Dalal, S. R., & Ghawade, S. M. (2021). Effect of pre-treatments on dehydrated Kasuri methi (Trigonella corniculata L.). The Pharma Innovat. J. 10(5):1034-1037. https://doi.org/10.22271/tpi .2021.v10.i5m. 6341
Tiwari, I., Upadhyay A., Ansari F., Rana G.K., Deshmukh, K. K., Patidar S., Nayak P. S. & Singh A. (2021). Effect of Drying Methods on Proximates, Sensorial Quality, and Shelf Life of Dehydrated Bitter Gourd. Biological Forum – An Intl. J. 13(3b): 51-58.
Wang, H., Fu, Q., Chen, S., Hu, Z. & Xie, H. (2018). Effect of hot-water blanching pretreatment on drying characteristics and product qualities for the novel integrated freeze-drying of apple slices. J. Fd. Qual. 1–12. https://doi.org/10.1155/2018/1347513.
Zhu, Y., Dong, Y., Qian, X., Cui, F., Guo, Q., Zhou, X., Wang, Y., Zhang Y. & Xiong Z. (2012). Effect of superfine grinding on antidiabetic activity of bitter melon powder. Intl. J. Mole. Sci. 13, 14203-14218.
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Influence of blanching and guar gum pretreatments on total phenolic content and antioxidant activity of cabinet-dried white bitter gourd Momordica charantia L. (2022). Journal of Applied and Natural Science, 14(2), 326-331. https://doi.org/10.31018/jans.v14i2.3376
