Methods for Removing Bitterness in Functional Foods and Nutraceuticals

Goldberg, Erin; Grant, Jennifer; Aliani, Michel; Eskin, Michael

doi:10.1002/9781118590263.ch10

Cited by 2 publications

(2 citation statements)

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“…Therefore, numerous attempts are being performed to reduce the taste while maintaining the health benefits. Heat treatments such as baking, roasting, and pressure cooking are known to reduce bitterness [ 7 ]. It is known that saponins, including momodicoside F, which contribute to the bitter taste in M. charantia , are also reduced by heat treatment [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, hot-air drying is one of the most commonly employed heat treatments that alters not only the physical properties (such as hardness) but also the chemical properties (such as polyphenol decomposition) of food materials. Heat treatment increases taste preferences by promoting nonenzymatic reactions in food or inducing a change in flavor components [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. Heat treatment can cause an increase in phenolic compounds and antioxidant activity in various fruit crops such as citrus, persimmon peel, and eggplant fruit [ 10 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Accumulation of Antioxidative Phenolics and Carotenoids Using Thermal Processing in Different Stages of Momordica charantia Fruit

et al. 2023

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The bitter taste of M. charantia fruit limits its consumption, although the health benefits are well known. The thermal drying process is considered as an alternative method to reduce the bitterness. However, processing studies have rarely investigated physiochemical changes in fruit stages. The antioxidant activities and physiochemical properties of various fruit stages were investigated using different thermal treatments. The color of the thermally treated fruit varied depending on the temperature. When heat-treated for 3 days, the samples from the 30 °C and 90 °C treatments turned brown, while the color of the 60 °C sample did not change significantly. The antioxidant activities were increased in the thermally processed samples in a temperature-dependent manner, with an increase in phenolic compounds. In the 90 °C samples, the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity presented a 6.8-fold higher level than that of nonthermal treatment in mature yellow fruit (S3), whereas the activity showed about a 3.1-fold higher level in immature green (S1) and mature green (S2) fruits. Regardless of the stages, the carotenoid content tended to decrease with increasing temperature. In terms of antioxidant activities, these results suggested that mature yellow fruit is better for consumption using thermal processing.

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Section: Introductionmentioning

confidence: 99%