Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage

S Deshaware; S Gupta; R Singhal; P S Variyar

doi:10.1016/j.foodchem.2019.01.140

Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage

Food Chem. 2019 Jul 1:285:156-162. doi: 10.1016/j.foodchem.2019.01.140. Epub 2019 Jan 31.

Authors

S Deshaware¹, S Gupta², R Singhal³, P S Variyar⁴

Affiliations

¹ Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400019, India.
² Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India. Electronic address: sumitg@barc.gov.in.
³ Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400019, India. Electronic address: rs.singhal@ictmumbai.edu.in.
⁴ Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.

PMID: 30797330
DOI: 10.1016/j.foodchem.2019.01.140

Abstract

Debittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.25, 0.5, 0.75, 1, 1.5 and 2.5 kGy and thermal pasteurization at temperatures of 65, 75, 85 and 95 °C. Shigella boydii was the most heat resistant pathogen tested (D₁₀ of 42.8 s at 65 °C) while Bacillus cereus was the most resistant pathogen to irradiation with a D₁₀ of 0.46 kGy. No significant (p < 0.05) effect of thermal pasteurization was observed on antidiabetic (α-amylase and α-glucosidase inhibition) activity, however, a 10% increase in α-glucosidase inhibition was observed in irradiated (2.5 kGy) samples. A significant (p < 0.05) but marginal reduction (up to 10%) was observed in antidiabetic activity during storage for a period of 90 days. Thermal pasteurization at 65 °C demonstrated significantly (p < 0.05) higher sensory quality as compared to irradiated (2.5 kGy) samples. This is first report on effect of pasteurization on antidiabetic activity of bitter gourd juice.

Keywords: Antidiabetic properties; Antioxidant properties; Debittered bitter gourd juice; Gamma irradiation; Shelf life; Thermal pasteurization.

MeSH terms

Antioxidants / chemistry*
Food Handling / methods*
Fruit and Vegetable Juices / analysis
Fruit and Vegetable Juices / radiation effects
Gamma Rays
Hypoglycemic Agents / chemistry*
Momordica charantia / chemistry
Momordica charantia / metabolism
Pasteurization
Phenols / analysis
Temperature

Substances

Antioxidants
Hypoglycemic Agents
Phenols