The effect of carboxymethyl cellulose and β-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract

Bitter gourd extract (BGE) is rich in antioxidants and anti-diabetic components that promote good human health; however, its bitter taste makes it challenging to use in food. In this study, the effect of carboxymethyl cellulose and beta-cyclodextrin (beta-CD) on the bitterness and properties of BGE were investigated. The bitterness intensity was evaluated by the trained sensory panel, and the physicochemical properties were also determined, including viscosity, total saponin, polyphenol content, antioxidant capacity, and alpha-amylase inhibition activity. It was found that the bitterness of BGE with 0.75%, w/v beta-cyclodextrin decreased significantly by more than 90%. Additionally, FTIR, (1) H-NMR, and thermogravimetric analysis of BGE supplemented with beta-CD confirmed the formation of a complex between beta-CD and components of BGE. The findings of the current study also reveal that debittering agents did not inhibit the bioactivities of BGE.

Automated summary

This study investigated the effect of carboxymethyl cellulose and beta-cyclodextrin on the bitterness and properties of bitter gourd extract (BGE). The results showed that 0.75% beta-cyclodextrin significantly reduced the bitterness of BGE, and the formation of a complex between beta-cyclodextrin and BGE components was confirmed. The debittering agents did not inhibit the bioactivities of BGE.