Muzaffar, H. and Wani, I.A. (2025) Morphological, antioxidant, and antidiabetic properties of bitter gourd (Momordica charantia L.) juice and turmeric (Curcuma longa) powder encapsulated in chickpea protein isolate. ACTA ALIMENTARIA, 54 (1). pp. 40-51. ISSN 0139-3006
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Abstract
This study successfully microencapsulated bitter gourd juice (EBG) and turmeric powder (ET) using chickpea protein isolate via freeze-drying, achieving encapsulation efficiencies of 85.3% and 89.5%, respectively. Particle size analysis revealed sizes of 3.69 μm for EBG and 4.97 μm for ET. FTIR confirmed the successful entrapment of core materials within the protein matrix. Although unencapsulated samples exhibited higher activity levels, the encapsulated forms also demonstrated significant antioxidant, antidiabetic, and anti-lipidemic properties, with effective protection and controlled release of active components in the gastrointestinal environment. This highlights their potential as functional ingredients for managing type 2 diabetes and hyperlipidaemia in food products.
Item Type: | Article |
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Uncontrolled Keywords: | bitter gourd, turmeric, in vitro release behaviour, alpha-amylase inhibition activity, scanning electron microscopy |
Subjects: | T Technology / alkalmazott, műszaki tudományok > TX Home economics / háztartástan > TX642-TX840 Food sciences / élelmiszertudomány |
Depositing User: | Dorottya Cseresnyés |
Date Deposited: | 24 Mar 2025 08:03 |
Last Modified: | 24 Mar 2025 08:03 |
URI: | https://real.mtak.hu/id/eprint/217175 |
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